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Production process of spicy bamboo shoots

A production process, technology of fragrant bamboo shoots, applied in food ingredients as taste improvers, food science, food ingredients as colors, etc., can solve problems such as loss of bamboo shoot flavor, sticky bamboo shoots, scrapping, etc., to achieve good taste, bright color, The effect is simple to make

Inactive Publication Date: 2017-06-09
浙江山芽芽食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional bamboo shoot processing method is mainly boiled bamboo shoots, but this method has poor quality control effect on the fermented bamboo shoots. There will be large differences in the shelf life of different batches of bamboo shoots, the fragrance of bamboo shoots will be lost, and even serious cases will lead to bamboo shoots. Sticky, scrapped, and consumers in modern society are disgusted with chemical food additives, so it is necessary to study a production process of spicy and fragrant bamboo shoots, so as to ensure the quality of bamboo shoots and improve the taste of bamboo shoots

Method used

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  • Production process of spicy bamboo shoots

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Effect test

Embodiment 1

[0037] A kind of production technology of spicy fragrant bamboo shoots, comprises the following steps:

[0038] A. Raw material acceptance: From March to May every year, fresh bamboo shoots are purchased;

[0039] B. Cleaning: Use a special drum washing machine to clean, and the water intake should be large to ensure that the fine bamboo shoots after cleaning are free of sediment;

[0040] C. Pre-cooking: Add appropriate amount of water to the pre-cooking pot and boil, hang the bamboo shoots in, cover with oil cloth; heat up to 100°C and keep for 60 minutes;

[0041] D. Cooling: hanging in flowing water to cool thoroughly;

[0042] E. Shelling: manual shelling with special tools;

[0043] F. Shaping: remove old roots, bamboo shoots and other defective products;

[0044] G. Canning: After washing with running water, weigh 11 kg and put it into an 18L iron can;

[0045] H. Lactic acid fermentation: Fill the tank with water and leave it for 32 hours to allow it to undergo nat...

Embodiment 2

[0064] A kind of production technology of spicy fragrant bamboo shoots, comprises the following steps:

[0065] A. Raw material acceptance: From March to May every year, fresh bamboo shoots are purchased;

[0066] B. Cleaning: Use a special drum washing machine to clean, and the water intake should be large to ensure that the fine bamboo shoots after cleaning are free of sediment;

[0067] C. Pre-cooking: Add appropriate amount of water to the pre-cooking pot and boil, hang the bamboo shoots in, cover with oil cloth; heat up to 100°C and keep for 45 minutes;

[0068] D. Cooling: hanging in flowing water to cool thoroughly;

[0069] E. Shelling: manual shelling with special tools;

[0070] F. Shaping: remove old roots, bamboo shoots and other defective products;

[0071] G. Canning: After washing with running water, weigh 12 kg and put it into an 18L iron can;

[0072] H. Lactic acid fermentation: Fill the tank with water and leave it for 48 hours to allow it to undergo nat...

Embodiment 3

[0091] A kind of production technology of spicy fragrant bamboo shoots, comprises the following steps:

[0092] A. Raw material acceptance: From March to May every year, fresh bamboo shoots are purchased;

[0093] B. Cleaning: Use a special drum washing machine to clean, and the water intake should be large to ensure that the fine bamboo shoots after cleaning are free of sediment;

[0094] C. Pre-cooking: Add appropriate amount of water to the pre-cooking pot and boil, hang the bamboo shoots in, cover with oil cloth; heat up to 100°C and keep for 70 minutes;

[0095] D. Cooling: hanging in flowing water to cool thoroughly;

[0096] E. Shelling: manual shelling with special tools;

[0097] F. Shaping: remove old roots, bamboo shoots and other defective products;

[0098] G. Canning: After washing with running water, weigh 10 kg and put it into a 20L iron can;

[0099] H. Lactic acid fermentation: Fill the tank with water and leave it for 24 hours to allow it to undergo natu...

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Abstract

The invention discloses a production process of spicy bamboo shoots, comprising the steps of inspecting and accepting raw material, washing, pre-boiling, cooling, shelling, reshaping, canning, sterilizing, pending, opening cans, reshaping, washing, selecting, pre-boiling, flavoring, canning, sealing, sterilizing, and packaging. The production process of the invention is simple; shredded bamboo shoots made by using the production process is bright in color, delicious, crispy and tasty; with no chemical additive used, the spicy bamboo shoots is up to 18 months and longer in shelf life and fully meets the market needs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of spicy fragrant bamboo shoots. Background technique [0002] The tender shoots of bamboo that first grow from the soil are delicious and can be used for cooking, also called "bamboo shoots". Bamboo is a perennial lignified plant of Gramineae, and the edible parts are primary, tender and fat, short and strong buds or whips. The main bamboo species for excellent bamboo shoots in China include moso bamboo and early bamboo in the middle and lower reaches of the Yangtze River, and bamboo and green bamboo in the Pearl River Basin, Fujian, Taiwan and other places. The underground stems of scattered bamboo species such as moso bamboo and early bamboo go deep into the soil, and the bamboo whips and shoots are protected by the soil layer, so they are not easy to be damaged by freezing in winter, and the shoots mainly come out in spring. The underground stem...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/00
CPCA23V2002/00A23V2200/04A23V2200/16A23V2200/14
Inventor 程泉
Owner 浙江山芽芽食品有限公司