Method for producing quick-frozen bamboo shoots

A production method and technology for bamboo shoots are applied in the production field of quick-frozen bamboo shoots, and can solve the problems of affecting taste, natural flavor of bamboo shoots, and soft tissue of quick-frozen bamboo shoots, and achieve the effect of maintaining color and luster.

Inactive Publication Date: 2017-10-03
福建明良食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these chemicals will affect the natural flavor of bamboo shoots and are not easily accepted by the market.
[0006] In order to improve production efficiency, repeated sudden changes in the processing temperature during the production of quick-frozen bamboo shoots will easily damage the tissue structure and fiber structure of the bamboo shoots, so that the quick-frozen bamboo shoots will be soft and brittle after thawing, which will affect the taste.

Method used

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  • Method for producing quick-frozen bamboo shoots

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Effect test

Embodiment 1

[0035] A production method of quick-frozen bamboo shoots, using fresh bamboo shoots as raw material, obtaining quick-frozen bamboo shoots after precooking, cleaning, sterilizing and freezing, specifically comprising the following steps:

[0036] 1) Acceptance of fresh bamboo shoots: Fresh bamboo shoots have normal appearance, no peculiar smell, and no pesticide residues and heavy metals;

[0037] 2) Pre-cooking: put the fresh bamboo shoots in a cooking tank and boil them in boiling water for 35 minutes to prevent further lignification and ensure the crispness of the bamboo shoots;

[0038] 3) Cooling: After precooking is completed, cool to room temperature with normal temperature running water;

[0039] 4) Shelling and shelling: Manually peel off the thick and old bamboo shells, use a slingshot to remove the tender bamboo shoots and bamboo shoots, and pay attention to avoid damage to the bamboo shoots and ears;

[0040] 5) Trimming and cleaning: remove the middle and lower sk...

Embodiment 2

[0057] A production method of quick-frozen bamboo shoots, using fresh bamboo shoots as raw material, obtaining quick-frozen bamboo shoots after precooking, cleaning, sterilizing and freezing, specifically comprising the following steps:

[0058] 1) Acceptance of fresh bamboo shoots: Fresh bamboo shoots have normal appearance, no peculiar smell, and no pesticide residues and heavy metals;

[0059] 2) Pre-cooking: put the fresh bamboo shoots in a cooking tank and boil them in boiling water for 45 minutes to stop lignification and ensure the crispness of the bamboo shoots;

[0060] 3) Cooling: After precooking is completed, cool to room temperature with normal temperature running water;

[0061] 4) Shelling and shelling: Manually peel off the thick and old bamboo shells, use a slingshot to remove the tender bamboo shoots and bamboo shoots, and pay attention to avoid damage to the bamboo shoots and ears;

[0062] 5) Dressing and cleaning: remove the middle and lower skins of the ...

Embodiment 3

[0078] A production method of quick-frozen bamboo shoots, using fresh bamboo shoots as raw material, obtaining quick-frozen bamboo shoots after precooking, cleaning, sterilizing and freezing, specifically comprising the following steps:

[0079] (1) Place qualified fresh bamboo shoots in a cooking tank, boil them in water for 40 minutes, and then cool them to room temperature with normal temperature running water;

[0080] (2) Remove the thick and old bamboo shoot shells by hand, and use a slingshot to remove the tender bamboo shoots and bamboo shoots, taking care to avoid damage to the bamboo shoots and ears;

[0081] (3) Remove the middle and lower part of the bamboo shoot skin, cut out a bamboo shoot stand of about 5 cm, and trim and clean it;

[0082] (4) After checking that there are no obvious coarse and old fibers, cut the raw materials into pieces of uniform size with a slicer;

[0083] (5) Select and remove semi-finished products and bamboo shoots that do not conform...

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Abstract

The invention relates to a method for producing quick-frozen bamboo shoots. The method comprises the following steps: taking fresh bamboo shoots as raw materials, pre-cooking, cleaning, sterilizing and freezing, thereby obtaining the quick-frozen bamboo shoots. At the pre-cooking phase, the fresh bamboo shoots are boiled out in boiling water, so on one hand, the bamboo shoots are not continuously lignified, and the crispness of the bamboo shoots is ensured; and on the other hand, microbes attached onto the fresh bamboo shoots can be killed, and pesticide residues can be effectively reduced. In the whole production process, the processing temperature change in each process is gentle, a great sudden temperature change link is not needed, and the crispness of the bamboo shoots is well maintained. Any chemical is not added in the whole production process, so that the product has original taste and flavor and is natural in taste. Therefore, the quick-frozen bamboo shoot produced by the method disclosed by the invention has inherent color, crispness, flavor and freshness of the bamboo shoots and is an ideal fresh bamboo shoot product which can be stored for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of quick-frozen bamboo shoots. Background technique [0002] Bamboo shoots are rich in dietary fiber, protein, carbohydrates, minerals and carotene, vitamins B1, B2, C, etc., and have the functions of clearing heat and reducing phlegm, nourishing qi and stomach, curing thirst, benefiting intestines, benefiting diaphragm and refreshing stomach, etc. Efficacy, as an excellent health vegetable, it is eaten by more and more people. [0003] Bamboo shoots are mainly eaten with fresh bamboo shoots, fermented bamboo shoots, dried bamboo shoots and boiled bamboo shoots. Bamboo shoots are prone to aging after mining. For this reason, the bamboo shoot products that can preserve for a long time such as fermented bamboo shoots, dried bamboo shoots and boiled bamboo shoots have been developed. However, this development has destroyed the color, flavor, crispness ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/04
CPCA23B7/00A23B7/0053A23B7/0408
Inventor 黄良富
Owner 福建明良食品有限公司
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