Preservation processing method of bamboo shoots

Abstract

The invention relates to the technical field of processing of bamboo shoots, and discloses a preservation processing method of the bamboo shoots. The method comprises the following steps: (1) positioning freshly-picked bamboo shoots into a foam heat insulation box in which ice cubes are arranged; spraying a layer of anti-oxidant antibacterial agent; then coating the bamboo shoots with shells through natural plant extracts, and then performing cold storage, wherein the breathing of cells of the bamboo shoots is inhibited through the synergistic effect, and meanwhile, the ageing speed of the bamboo shoots can be slowed down, so that the crisp and tender sensory attributes of the bamboo shoots can be maintained; (2) slicing the bamboo shoots which are subjected to cold storage, and then soaking the slices into a nutritional preservation solution to provide nutrients to the bamboo shoots, wherein the material basis is provided for the metabolism of the bamboo shoots, and the ageing and water loss of the bamboo shoots are delayed, thus the fresh taste of the bamboo shoots is maintained; moreover, the lignification rate can be decreased, the cellulose accumulation is reduced, and thus the bamboo shoots can be kept in a crispy and tender state; (3) treating the sliced bamboo shoots by means of microwave and intensive pulse light, wherein the activity of enzyme in the sliced bamboo shoots is damaged to cause long-term passivation, thus the comprehensive sterilizing effect is achieved, and as a result, the expiration date and the shelf life of the bamboo shoots are prolonged.

Description

technical field [0001] The invention belongs to the technical field of bamboo shoot processing, and in particular relates to a fresh-keeping 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. Bamboo is native to China and has many types, strong adaptability and wide distribution. There are 550 species of 30 genera in total in the world, abounding in tropical, subtropical and temperate regions. China is one of the countries that produce the most bamboo in the world. There are 22 genera and more than 200 species. They are distributed all over the country, with the most in the Pearl River Basin and the Yangtze River Basin. To the north of the Qinling Mountains, there is little rainfall and low temperature, and only a few dwarf bamboos grow. Bamboo shoots ar...

AI Technical Summary

Problems solved by technology

[0003] Bamboo shoots have a unique taste and rich nutrition, but if you don’t pay attention to storage, the flavor will start to change 4-5 hours after harvesting. Generally, it can only be kept fresh for 1 day at room temperature. The existing fresh-keeping processing methods mostly use freezing and processing into cans, resulting in loss of freshness and tenderness. Not to mention the delicious quality, but also cause a great loss to the nutritional content