Method for storage and fresh keeping of spring shoots

A technology of spring bamboo shoots and bamboo shoots, which is applied in the field of agricultural product processing, can solve the problems of short shelf life and inability to store for a long time, and achieve the effects of preventing spoilage, prolonging shelf life, and increasing anti-oxidation and anti-corrosion properties

Inactive Publication Date: 2017-12-22
NINGGUO MAOSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the existing problems: eating spring bamboo shoots, which has high nutritional value and delicious taste, but has a short shelf life and cannot be stored for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for fresh-keeping and storing spring bamboo shoots, comprising the following steps:

[0022] (1) Selection of bamboo shoots: select fresh spring bamboo shoots, without bad appearance and spoilage, and process them within 1-2 hours after harvesting;

[0023] (2) Cleaning and soaking: Peel off the shells of spring bamboo shoots manually, remove external mud and other substances, and soak them in clean water for cleaning;

[0024] (3) High-temperature cooking: Add a color-protecting agent with 19% water quality in the pot to the high-temperature pot, place the washed spring bamboo shoots on the steaming plate on the upper part of the pot, cover the pot, and open the steam circulation channel for cooking. ;

[0025] (4) Air-drying and cooling: Use cold air to air-dry and cool the cooked spring bamboo shoots to 10°C-14°C for 7-10 minutes;

[0026] (5) Gas drying: After cooling, the spring bamboo shoots are placed in a gas circulation dryer, the door of the box is ...

Embodiment 2

[0035] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0036] Step (2) Washing and soaking, wherein the temperature of the clean water is 7°C, and the soaking time is 16 minutes.

[0037] For the color-protecting agent described in step (3), its components by mass are:

[0038] 44 parts of sterile water, 7 parts of tea polyphenols, 4 parts of grape juice, 5.5 parts of honey, 2.8 parts of white wine, 1.7 parts of licorice extract, 1.7 parts of forsythia extract.

[0039] Step (3) High-temperature cooking, the cooking temperature is 94°C, and the cooking time is 58 minutes.

[0040] Step (5) gas drying, the process parameters are:

[0041] In the initial drying stage, the drying temperature is 49°C, N 2 and CO 2 The volume ratio is 9:1, the humidity is 55%, and the drying time is 46 minutes; in the drying stage, the drying temperature is 60°C, N 2 and CO 2 The volume ratio is 6:1, the humidity is 34%, and the drying time is ...

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PUM

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Abstract

The invention discloses a method for fresh-keeping and storing spring bamboo shoots, which is characterized in that it comprises the following aspects: (1) selecting bamboo shoots, using fresh spring bamboo shoots without bad appearance and spoilage; (2) washing and soaking, manually peeling off the shells of spring bamboo shoots , and soaked in clean water at 5°C-8°C for cleaning; (3) Cooking at high temperature, adding a color-protecting agent with a water quality of 18%-22% in the pot, and performing high-temperature circulation cooking; Air drying and cooling to 10°C‑14°C; (5) Gas drying, mixed gas of N2 and CO2, drying in the initial drying stage, drying stage and cooling stage; (6) Pre-cooling in storage, in the 5°C-7°C cooling room for pre-cooling and ultraviolet sterilization; (7) cold storage, quickly reduce the temperature of spring bamboo shoots to -18°C-16°C, use vacuum bag packaging, at -4°C-2°C Next, store at a constant temperature.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for fresh-keeping and storing spring bamboo shoots. Background technique [0002] Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C and other nutrients; eating has the functions of clearing away heat and resolving phlegm, nourishing qi and stomach, curing thirst, Contains cellulose, which can promote digestion, prevent constipation, and prevent colorectal cancer. Among the bamboo shoots, spring bamboo shoots have the best taste and high nutritional value, but they are not resistant to storage and long-distance transportation, and the storage time is short, which limits the development of the bamboo shoot industry. Traditionally, pickled and baked bamboo shoots are generally used to prolong the shelf life of spring bamboo shoots. Although pickled spring bam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L5/10A23B7/015A23B7/02A23B7/04A23B7/144
CPCA23L5/41A23B7/015A23B7/02A23B7/04A23B7/144A23L5/13
Inventor 杨盛彪
Owner NINGGUO MAOSHENG FOOD
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