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...

Examples

Embodiment 1

[0026] Optimum example: wash 100 cans of boiled bamboo shoot raw materials, boil them for 70 minutes, change the water and cool for 30 minutes, peel off the shells and pack them into cans, add 11KG of bamboo shoot solids to each can, add 8kg of warm water at 35-37°C to each can, and adjust the pH value of the warm water 6.8, the PH value of the raw material is above 7. After 12 hours of lactic acid bacteria fermentation, test the pH value, the pH value of the water is 4.2, the pH value of the raw material is 4.6, change the water and add warm water at 35-37°C, test the pH value after 12 hours, the pH value of the water is 4.0, and the pH value of the raw material If the value is 4.2, change to normal temperature water for sterilization, the sterilization temperature is 95-97°C, the sterilization time is 120 minutes, and natural cooling, the pH value of the finished product is around 4.4. The obtained boiled bamboo shoots are milky white, shiny, with clear soup, firm texture, o...

Embodiment 2

[0028] Wash 100 cans of boiled bamboo shoot raw materials, boil them for 80 minutes, change the water and cool for 25 minutes, peel off the shells and put them in cans, add 11KG of bamboo shoot solids to each can, add 8kg of warm water at 35-37°C to each can, the pH of the warm water is 6.8, and the pH of the raw materials Value 7 or more. After 12 hours of lactic acid bacteria fermentation, test the pH value, the pH value of the water is 4.2, the pH value of the raw material is 4.6, change the water and add warm water at 35-37°C, test the pH value after 12 hours, the pH value of the water is 4.0, and the pH value of the raw material If the value is 4.2, change to normal temperature water for sterilization, the sterilization temperature is 95-97°C, the sterilization time is 110 minutes, and natural cooling, the pH value of the finished product is between 4.3-4.6. The obtained boiled bamboo shoots are milky white, shiny, with clear soup, firm texture, obvious bamboo shoot fragr...

Embodiment 3

[0030] Wash 100 cans of boiled bamboo shoot raw materials, boil them for 80 minutes, change the water and cool for 35 minutes, peel off the shells and put them in cans, add 11KG of bamboo shoot solids to each can, add 8kg of warm water at 35-37°C to each can, the pH of the warm water is 6.8, and the pH of the raw materials Value 7 or more. After 11 hours of lactic acid bacteria fermentation, test the pH value, the pH value of the water is 4.2, the pH value of the raw material is 4.6, change the water and add warm water at 35-37°C, test the pH value after 11 hours, the pH value of the water is 4.0, and the pH value of the raw material If the value is 4.2, change to normal temperature water for sterilization, the sterilization temperature is 95-97°C, the sterilization time is 120 minutes, and natural cooling, the pH value of the finished product is between 4.3-4.6. The obtained boiled bamboo shoots are milky white, shiny, with clear soup, firm texture, obvious bamboo shoot fragr...

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...

Examples

Embodiment 1

[0026] Optimum example: wash 100 cans of boiled bamboo shoot raw materials, boil them for 70 minutes, change the water and cool for 30 minutes, peel off the shells and pack them into cans, add 11KG of bamboo shoot solids to each can, add 8kg of warm water at 35-37°C to each can, and adjust the pH value of the warm water 6.8, the PH value of the raw material is above 7. After 12 hours of lactic acid bacteria fermentation, test the pH value, the pH value of the water is 4.2, the pH value of the raw material is 4.6, change the water and add warm water at 35-37°C, test the pH value after 12 hours, the pH value of the water is 4.0, and the pH value of the raw material If the value is 4.2, change to normal temperature water for sterilization, the sterilization temperature is 95-97°C, the sterilization time is 120 minutes, and natural cooling, the pH value of the finished product is around 4.4. The obtained boiled bamboo shoots are milky white, shiny, with clear soup, firm texture, o...

Embodiment 2

[0028] Wash 100 cans of boiled bamboo shoot raw materials, boil them for 80 minutes, change the water and cool for 25 minutes, peel off the shells and put them in cans, add 11KG of bamboo shoot solids to each can, add 8kg of warm water at 35-37°C to each can, the pH of the warm water is 6.8, and the pH of the raw materials Value 7 or more. After 12 hours of lactic acid bacteria fermentation, test the pH value, the pH value of the water is 4.2, the pH value of the raw material is 4.6, change the water and add warm water at 35-37°C, test the pH value after 12 hours, the pH value of the water is 4.0, and the pH value of the raw material If the value is 4.2, change to normal temperature water for sterilization, the sterilization temperature is 95-97°C, the sterilization time is 110 minutes, and natural cooling, the pH value of the finished product is between 4.3-4.6. The obtained boiled bamboo shoots are milky white, shiny, with clear soup, firm texture, obvious bamboo shoot fragr...

Embodiment 3

[0030] Wash 100 cans of boiled bamboo shoot raw materials, boil them for 80 minutes, change the water and cool for 35 minutes, peel off the shells and put them in cans, add 11KG of bamboo shoot solids to each can, add 8kg of warm water at 35-37°C to each can, the pH of the warm water is 6.8, and the pH of the raw materials Value 7 or more. After 11 hours of lactic acid bacteria fermentation, test the pH value, the pH value of the water is 4.2, the pH value of the raw material is 4.6, change the water and add warm water at 35-37°C, test the pH value after 11 hours, the pH value of the water is 4.0, and the pH value of the raw material If the value is 4.2, change to normal temperature water for sterilization, the sterilization temperature is 95-97°C, the sterilization time is 120 minutes, and natural cooling, the pH value of the finished product is between 4.3-4.6. The obtained boiled bamboo shoots are milky white, shiny, with clear soup, firm texture, obvious bamboo shoot fragr...

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