Boiled bamboo shoots

A technology of bamboo shoots and water boiling, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, food preservation, etc. It can solve the problems of bamboo shoot nutritional value, crispness and color, and reduce weight loss rate and rot index. , delaying the aging of bamboo shoots, and the effect of low browning index

Inactive Publication Date: 2017-02-15
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing bamboo shoots need to be boiled for more than 5 minutes in high heat to remove the numb and astringent taste, which has a certain impact on the nutritional value, crispness and color of the bamboo shoots, the invention provides a kind of boiled bamboo shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1. Take freshly dug bamboo shoots, bury them in dry fine-grained soil or fine sand, bake the fine-grained soil or fine sand at an initial temperature of 160°C, and continue to heat up at a heating rate of 5°C / min during the baking process Warm baking, continuous baking for 6 minutes, after the fine-grained soil or fine sand cools to room temperature, take out the bamboo shoots, peel off the skin, blanch in boiling water for 2 seconds, remove and drain the water immediately, use modified atmosphere packaging, and place Stored at a refrigerated temperature of 4°C, the gas in the modified atmosphere packaging bag is a mixed gas of CO2, O2 and N2. In terms of parts by volume, the volume fraction of CO2 is 70%, the volume fraction of O2 is 3%, and the volume fraction of N2 The volume fraction is 27%.

[0008] Stored for 3 months, sampled and measured, the incision of the bamboo shoots is white, fresh, not aged, the surface of the bamboo shoots is light yellow with gr...

Embodiment 2

[0009] Example 2. Take freshly dug bamboo shoots, bury them in dry fine-grained soil or fine sand, bake the fine-grained soil or fine sand at an initial temperature of 160°C, and continue to heat up at a heating rate of 5°C / min during the baking process Warm baking, continuous baking for 7 minutes, after the fine-grained soil or fine sand cools to room temperature, take out the bamboo shoots, peel off the skin, blanch in boiling water for 2.5 seconds, remove and drain the water immediately, use modified atmosphere packaging, and place Stored at a refrigerated temperature of 4.5°C, the gas in the modified atmosphere packaging bag is a mixture of CO2, O2 and N2. In terms of parts by volume, the volume fraction of CO2 is 75%, the volume fraction of O2 is 2%, and the volume fraction of N2 The volume fraction is 23%.

[0010] Stored for 3 months, sampling and measuring, the incision of the bamboo shoots is white, fresh, no aging, the surface of the bamboo shoots is light yellow wit...

Embodiment 3

[0011] Example 3. Take freshly dug bamboo shoots, bury them in dry fine-grained soil or fine sand, bake the fine-grained soil or fine sand at an initial temperature of 160°C, and continue to heat up at a heating rate of 5°C / min during the baking process Warm baking, continuous baking for 8 minutes, after the fine-grained soil or fine sand cools to room temperature, take out the bamboo shoots, peel off the skin, blanch in boiling water for 3 seconds, remove and drain the water immediately, use modified atmosphere packaging, and place Stored at a refrigerated temperature of 5°C, the gas in the modified atmosphere packaging bag is a mixed gas of CO2, O2 and N2. In terms of parts by volume, the volume fraction of CO2 is 80%, the volume fraction of O2 is 2%, and the volume fraction of N2 The volume fraction is 18%.

[0012] Stored for 3 months, sampling and measuring, the incision of the bamboo shoots is white, fresh, no aging, the surface of the bamboo shoots is light yellow with ...

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PUM

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Abstract

The invention relates to a vegetable treating and processing method, in particular to boiled bamboo shoots. The boiled bamboo shoots are made through the following steps of taking newly dug bamboo shoots, burying the taken bamboo shoots in dried fine-grained soil or silver sand, baking the fine-grained soil or the silver sand at the initial temperature of 160 DEG C, in the baking process, continuously raising the temperature at the temperature raising speed of 5 DEG C / min for baking, and performing continuous baking for 6-8 minutes; after the fine-grained soil or the silver sand is cooled to normal atmospheric temperature, taking out the bamboo shoots, peeling the taken-out bamboo shoots, blanking the peeled bamboo shoots in boiling water for 2-3 seconds, immediately fishing out the blanched bamboo shoots, and draining the fished-out bamboo shoots; and performing modified atmosphere packaging, and placing the packaged bamboo shoots under the refrigerating temperature of 4-5 DEG C for storage, wherein gas in packaging bags for modified atmosphere packaging is mixed gas of CO2, O2 and N2. The bamboo shoots treated by the method disclosed by the invention are free from astringent and rough mouth feel, and in the quality guarantee period, the bamboo shoots can maintain high brightness value (L) and low browning indexes (BI).

Description

technical field [0001] The invention relates to a vegetable processing method, in particular to boiled bamboo shoots. Background technique [0002] Bamboo shoots are a traditional Chinese delicacy. They are fragrant and crisp, and have a long history of eating and cultivation. Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. In medicine, they have the functions of clearing away heat and reducing phlegm, nourishing qi and harmonizing the stomach, curing thirst, and diuresis. Bamboo shoots are also low in fat, low in sugar, and multi-fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and prevent colorectal cancer. To extend the eating time of bamboo shoots, in the prior art, after the bamboo shoots are boiled, they are immersed in fresh-keeping liquid and stored in bags. Bamboo shoots have astringent and numb taste, and generally need to be boi...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/04A23B7/148
CPCA23B7/0425A23B7/148
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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