Method for fermenting boiled bamboo shoots with warm water

Abstract

A method for fermenting and boiling bamboo shoots with warm water, which is characterized in that it comprises the following steps: Step 1: boil the washed bamboo shoots with their shells for 60-80 minutes, change the water and cool them for 25-35 minutes; Peel the bamboo shoots, wash and put them in a container, add warm water at 35-37°C to soak for 11-12 hours, then change to warm water at 35-37°C for 11-12 hours; step 3: Change to cold water, sterilize at 95-97°C for 110-130 Seal after minutes. As a preferred embodiment of the present invention, the step 1 in the above method of fermenting and boiling bamboo shoots in warm water is: boil the washed bamboo shoots with their shells in water for 70 minutes, then change the water and cool for 30 minutes. Compared with the traditional boiled bamboo shoot method, the processing procedure is reduced, the fermentation time is shortened, the finished product is not easy to rot, the tank is not easy to become fat, the pH value is stable, the operation process is simple and convenient, and the production efficiency is high, which is suitable for industrial scale use of boiled bamboo shoot can processing.

Description

technical field [0001] The invention relates to the field of bamboo shoot processing technology, in particular to a method for fermenting boiled bamboo shoots in warm water during the production process of canned boiled bamboo shoots. Background technique [0002] Bamboo shoots are traditional foods in my country. They are sweet in taste, slightly cold in taste, non-toxic, and have strong adaptability. They are distributed all over the country. Bamboo shoots are rich in a variety of sugars, proteins, cellulose, mineral elements, vitamins, organic germanium, silicon and other active substances, which have the effects of quenching thirst, diuresis, clearing the lungs, and reducing phlegm. Low cost, complete nutrition, no pollution and other advantages, thus much favored by people. [0003] At present, the normal temperature rinsing and fermentation method is generally used in the processing and production of canned boiled bamboo shoots. The fermentation time is long and the p...

AI Technical Summary

Problems solved by technology

[0005] 1. The PH value control is unstable;

[0006] 2. The fermentation time is long, usually 3-4 days, and the production cycle is long, which affects the turnover of equipment and the utilization of the site;

[0007] 3. Due to the long fermentation time of the product, the surface of the bamboo shoots is prone to rot;

[0008] 4. Increase the labor intensity of workers;

[0009] 5. Affect the aroma, taste and color of the product

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