Primary processing method of bamboo shoots

A technology of bamboo shoots and fresh bamboo shoots, which is applied in the direction of food preservation, fruit and vegetable preservation, and food ingredients as taste improvers. Moisture loss, anti-aging, non-fibrous effect

Inactive Publication Date: 2017-05-31
贵州省桐梓县康利绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although this patent uses calcium lactate and calcium chloride, which maintain crispness, the crispness of the bamboo shoots has been processed before fermentation, but after fermentation, since the surface and interior of the bamboo shoots still have sauce residues, after a simple Short-term washing with clean water can only remove the sauce resi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the primary processing method of bamboo shoots, comprises the following steps:

[0023] a. Pre-treatment of bamboo shoots: The harvested fresh bamboo shoots are transported to the production site under refrigerated conditions, washed and cut into bamboo shoots with a thickness of 0.5-1.0 cm and a length of 5-7 cm, and stored at ≤5°C ;

[0024] b. Blanch and keep crisp: put the bamboo shoots in step a into hot water at a temperature of 90°C for 4 minutes and take out; prepare clean water, add calcium chloride with a mass concentration of 0.4% and lactic acid with a mass concentration of 0.3% into the clean water Calcium and 0.15% sodium alginate are mixed well and dissolved to obtain a crisp solution, and the blanched bamboo shoots are soaked in the crisp solution for 10 hours;

[0025] c. Fermentation: prepare red koji distiller's grains and sweet wine koji, the residual sugar content of red koji distiller's grains is 12%; mix the two evenly according to ...

Embodiment 2

[0027] Embodiment 2: the primary processing method of bamboo shoots, comprises the following steps:

[0028] a. Pre-treatment of bamboo shoots: The harvested fresh bamboo shoots are transported to the production site under refrigerated conditions, washed and cut into bamboo shoots with a thickness of 0.5-1.0 cm and a length of 5-7 cm, and stored at ≤5°C ;

[0029] b. Blanch and keep crisp: put the bamboo shoots in step a into hot water at a temperature of 95°C for 3 minutes and take out; prepare clean water, add calcium chloride with a mass concentration of 0.3% and lactic acid with a mass concentration of 0.3% into the clean water Calcium and 0.2% sodium alginate are mixed well and dissolved to obtain a crisp solution, and the blanched bamboo shoots are soaked in the crisp solution for 8 hours;

[0030] c. Fermentation: prepare red koji distiller's grains and sweet wine koji, the residual sugar content of red koji distiller's grains is 10%; mix the two evenly according to th...

Embodiment 3

[0032] Embodiment 3: the primary processing method of bamboo shoots, comprises the following steps:

[0033] a. Pre-treatment of bamboo shoots: The harvested fresh bamboo shoots are transported to the production site under refrigerated conditions, washed and cut into bamboo shoots with a thickness of 0.5-1.0 cm and a length of 5-7 cm, and stored at ≤5°C ;

[0034]b. Blanch and keep crisp: put the bamboo shoots in step a into hot water at a temperature of 85°C for 5 minutes and take out; prepare clean water, add calcium chloride with a mass concentration of 0.4% and lactic acid with a mass concentration of 0.2% into the clean water Calcium and 0.15% sodium alginate are mixed well and dissolved to obtain a crisp solution, and the blanched bamboo shoots are soaked in the crisp solution for 9 hours;

[0035] c. Fermentation: prepare red koji distiller's grains and sweet wine koji, the residual sugar content of red koji distiller's grains is 11%; mix the two evenly according to th...

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Abstract

The invention discloses a primary processing method of bamboo shoots in the technical field of food processing. The primary processing method comprises the following steps: removing shells of fresh bamboo shoots and then chopping into bamboo shoot slices; putting the bamboo shoot slices in hot water at the temperature of 85-95 DEG C to be blanched for 3-5 minutes; uniformly mixing sweet wine yeast and red rice vinasse in a weight ratio of (1-3):(95-100), so that marinade is obtained; alternately paving the bamboo shoots and the marinade in a container, and fermenting for 19-21 days at the temperature of 25-30 DEG C; and finally carrying out refreshing treatment on the bamboo shoots at the temperature of 2-5 DEG C by utilizing mixture of rice and white vinegar. The bamboo shoots processed by adopting the primary processing method disclosed by the invention have the advantages that ageing of the bamboo shoots is effectively hindered, crude fiber content of the bamboo shoots is obviously reduced, metamorphism and weakness due to rancidity are avoided in each technological step, brittleness, fresh appearance and taste of the bamboo shoots are guaranteed, loss of nutrient substances and moisture in the bamboo shoots is reduced, and the finally obtained bamboo shoots are pleasant in taste, have no fiber feeling, are crisp and tasty and can be easily chewed up.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a primary processing method of bamboo shoots. Background technique [0002] Bamboo shoots are the young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial evergreen herbaceous plant, and the edible parts are primary, tender and fat, short and strong buds or whips. Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. In medicine, it has the effects of clearing away heat and resolving phlegm, nourishing Qi and harmonizing stomach, curing thirst, benefiting water channels, benefiting diaphragm and refreshing stomach. Bamboo shoots are also low in fat, low in sugar, and rich in fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and prevent colorectal cancer. [0003] At present, there are many ready-to-eat snacks processed from bamboo sho...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10A23B7/154
CPCA23B7/154A23V2002/00A23V2200/16A23V2200/14
Inventor 令狐世平
Owner 贵州省桐梓县康利绿色食品有限公司
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