Processing method for second fermentation on bamboo shoots

Abstract

The invention relates to a processing method for a second fermentation on bamboo shoots. The processing method comprises the following steps of selection of the bamboo shoots, a first fermentation, refrigeration, a second fermentation, sterilization, vacuum seal and inspection and storage. As the processing method is used for processing the bamboo shoots, the whole process does not need to add salt, and is free of any chemical preservatives; as a physical method is used for the second fermentation on the bamboo shoots, natural lactic acid bacteria which is beneficial to the human body is produced in the fermentation process, and the natural lactic acid bacteria is subjected to metabolism to produce nutrient substances required by the human body such as VB1, VB2, VB6, VB12, nicotinic acid, folic acid and amino acid, so the nutritive value of the bamboo shoots is improved, the storage tolerance of the bamboo shoots is improved, and the storage time of the bamboo shoots is prolonged. The processed bamboo shoots is delicious in mouthfeel, and can promote appetite and help digestion, and has the health-care effects of promoting appetite, tonifying spleen, relaxing bowels, enhancing the body immunity, harmonizing stomach, relieving restlessness, removing fishiness and toxicity, removing cold and heat, dispelling wind, clearing away heat, promoting diuresis to eliminate dampness and removing toxic materials.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for secondary fermentation of bamboo shoots. Background technique [0002] China is one of the countries that produce the most bamboo in the world. There are 22 genera and more than 200 kinds of bamboo in China, which are distributed all over the country. Bamboo shoots are the young shoots of bamboo, which are rich in protein, amino acid, fat, sugar, calcium Vitamin C, phosphorus, iron, carotene, vitamins B1, B2 and Vc have been regarded as "treasures in dishes" in my country since ancient times. [0003] Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron; amino acid, tryptophan, threonine, phenylalanine, and glutamic acid which plays an important role in the process of protein metabolism and cystine...

AI Technical Summary

Problems solved by technology

However, when the bamboo shoots are pickled, a lot of salt is added. Putting a lot of salt in the process of pickling the bamboo shoots will cause the sodium content of this type of food to exceed the standard. Frequent eating will increase the burden on the kidneys and increase the incidence of high blood pressure. The risk of blood pressure, and the salt contains impurities such as nitrite and nitrate, which may produce harmful substances such as amine nitrite, and excessive consumption will have adverse effects on the human body

In the pickling of traditional sour bamboo shoots, in order to prolong the shelf life and avoid the use of preservatives and other chemical substances that are harmful to the human body to preserve the freshness of sour bamboo shoots, people often use salt to pickle bamboo shoots, but there is also an excessive amount of salt added Adding too much salt when pickling bamboo shoots not only reduces the flavor of the pickled bamboo shoots and affects the taste, but also easily produces a carcinogenic substance, nitrite amine, which is not good for the body and can induce cancer

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