Preparation method of quick-frozen bamboo shoots

A bamboo shoot and fresh technology, which is applied in food freezing, food preservation, fruit and vegetable preservation, etc., can solve the problem of loss of nutrients in bamboo shoots, and achieve the effect of sufficient elasticity of bamboo shoot fiber and sufficient brittleness of bamboo shoots

Inactive Publication Date: 2017-10-20
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the fresh bamboo shoots are dried and then quick-frozen, and then supplied to the market, but the drying process will lead to a large loss of nutrients in the bamboo shoots

Method used

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  • Preparation method of quick-frozen bamboo shoots
  • Preparation method of quick-frozen bamboo shoots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing quick-frozen bamboo shoots, comprising the steps of:

[0023] (1) Clean the selected fresh bamboo shoots with clear water, then dry the moisture on the bamboo shoot skins after cleaning;

[0024] (2) fresh bamboo shoots are soaked in 3.2% iodine tincture for 30 minutes with concentration, then soaked with sodium chloride aqueous solution for 20 minutes;

[0025] (3) brush a layer of chlorophyll on the surface of the bamboo shoots, and then freeze to -10°C;

[0026] (4) Take out the bamboo shoots and thaw to 5-10°C, and then soak them in fresh-keeping solution for 1 hour;

[0027] (5) Rinse the bamboo shoots with distilled water at room temperature, then dry them naturally so that there is no dripping water on the surface, then put the bamboo shoots into a quick freezer to freeze to -15°C, then test the bamboo shoots, pack them after passing the test, and store the finished product at -20°C Cold storage.

[0028] The aqueous sodium chloride solu...

Embodiment 2

[0034] A method for preparing quick-frozen bamboo shoots, comprising the steps of:

[0035] (1) Clean the selected fresh bamboo shoots with clear water, then dry the moisture on the bamboo shoot skins after cleaning;

[0036] (2) fresh bamboo shoots are soaked in 3.2% iodine tincture for 30 minutes with concentration, then soaked with sodium chloride aqueous solution for 20 minutes;

[0037] (3) brush a layer of chlorophyll on the surface of the bamboo shoots, and then freeze to -10°C;

[0038] (4) Take out the bamboo shoots and thaw to 5-10°C, and then soak them in fresh-keeping solution for 1 hour;

[0039] (5) Rinse the bamboo shoots with distilled water at room temperature, then dry them naturally so that there is no dripping water on the surface, then put the bamboo shoots into a quick freezer to freeze to -15°C, then test the bamboo shoots, pack them after passing the test, and store the finished product at -20°C Cold storage.

[0040] The aqueous sodium chloride solu...

Embodiment 3

[0046] A method for preparing quick-frozen bamboo shoots, comprising the steps of:

[0047] (1) Clean the selected fresh bamboo shoots with clear water, then dry the moisture on the bamboo shoot skins after cleaning;

[0048] (2) fresh bamboo shoots are soaked in 3.2% iodine tincture for 30 minutes with concentration, then soaked with sodium chloride aqueous solution for 20 minutes;

[0049] (3) brush a layer of chlorophyll on the surface of the bamboo shoots, and then freeze to -10°C;

[0050] (4) Take out the bamboo shoots and thaw to 5-10°C, and then soak them in fresh-keeping solution for 1 hour;

[0051] (5) Rinse the bamboo shoots with distilled water at room temperature, then dry them naturally so that there is no dripping water on the surface, then put the bamboo shoots into a quick freezer to freeze to -15°C, then test the bamboo shoots, pack them after passing the test, and store the finished product at -20°C Cold storage.

[0052] The aqueous solution of sodium c...

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PUM

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Abstract

The invention provides a preparation method of quick-frozen bamboo shoots. The method includes the steps of: cleaning selected fresh bamboo shoots with clear water, and then drying the moisture on surfaces of the cleaned bamboo shoots; soaking the fresh bamboo shoots in tincture of iodine with a concentration of 3.2% for 30min, and then further performing soaking with a sodium chloride aqueous solution for 20min; brushing a layer of chlorophyll on the surfaces of the bamboo shoots, and then performing freezing to -10DEG C; taking out the bamboo shoots, and performing thawing to 5-10DEG C, and then using a fresh-keeping liquid to perform soaking treatment for 1h; then flushing the bamboo shoots with room temperature distilled water once, then performing natural air drying till no water dripping on the surface, then putting the bamboo shoots into a instant freezer and conducting quick-freezing to -15DEG C, then detecting the bamboo shoots, performing packaging when the bamboo shoots are qualified, and storing the finished product in a -20DEG C cold storage. The method provided by the invention employs tincture of iodine to soak bamboo shoots, ensures no water loss of bamboo shoots, and the treated bamboo shoots have no nutrient loss and enough crispness, thawed bamboo shoots do not soften, and bamboo shoot fiber has enough elasticity.

Description

technical field [0001] The invention relates to the field of quick-frozen food, in particular to a method for preparing quick-frozen bamboo shoots. Background technique [0002] With the development of society and the acceleration of people's life rhythm, quick-frozen food has become an important part of people's life. The development of quick-frozen food is becoming more and more extensive, and the products of quick-frozen food are also becoming more and more extensive; such as quick-frozen dumplings, quick-frozen glutinous rice balls, quick-frozen wontons, quick-frozen fish, etc.; the development scale of quick-frozen food is also growing. [0003] 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. It has been regarded as "treasu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/157A23B7/154A23B7/055A23B7/10A23B7/08A23B7/16
CPCA23B7/153A23B7/055A23B7/08A23B7/10A23B7/154A23B7/157A23B7/16A23V2002/00A23V2250/21A23V2250/2131A23V2250/2104A23V2250/608A23V2300/20
Inventor 王俊
Owner ANHUI HONGYUN FOOD
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