Processing technology of directly-eaten square bamboo shoot strips

Abstract

The invention relates to the field of a preparation technology of foods, and discloses a processing technology of directly-eaten square bamboo shoot strips. The processing technology comprises the following steps of performing pretreatment: selecting fresh square bamboo shoots, performing rinding, and remaining at least 1cm of old segments of the square bamboo shoots; performing cooking: putting pretreated square bamboo shoots in a cooking pan, adding water, and performing boiling over; performing cooling: cooling the cooked square bamboo shoots to room temperature; performing baking: baking the cooked square bamboo shoots until the water content is smaller than 8wt%; performing soaking: putting the baked square dried bamboo shoots in a container, adding spring water or well water into thecontainer, and soaking the square dried bamboo shoots under the environment of which the temperature is not higher than 25 DEG C away from light, wherein the soaking time is 3-7 days; rubbing bambooshoot skin: taking the soaked square bamboo shoots, spirally kneading the square bamboo shoots in the direction along the old segment towards the tender tips of bamboo shoots until the bamboo shoot skin is completely separated from the square bamboo shoots so as to obtain square bamboo shoot strips; removing old segments and performing cleaning: completely cutting off the old segments from the square bamboo shoot strips; and performing sorting and packaging. The invention aims to provide the processing technology of the directly-eaten square bamboo shoot strips.

Description

technical field [0001] The invention relates to the field of food preparation technology. Background technique [0002] Square bamboo mainly grows in plateau mountainous areas at an altitude of 1400 meters to 2500 meters. It is square in shape, with edges and corners. Square bamboo shoots do not grow in spring but flourish in autumn. So far, it is only produced in Jianou, Fujian, and Chongqing in the world as far as we know. Jinfo Mountain in Nanchuan District, Zheng'an County and Suiyang County in Guizhou, etc. The protein content in square bamboo shoots is 12%, 0.4% fat, and 8% crude fiber. It is also rich in amino acids, calcium, iron, selenium, zinc and other trace elements and vitamins B1, B2, C, etc., and has good nutritional value. value. Since square bamboo shoots are usually harvested between August and October, the weather is relatively hot, and the microorganisms in the post-harvest bamboo shoots are relatively active, with strong enzyme and respiration function...

AI Technical Summary

Problems solved by technology

But the processing cycle of traditional bamboo shoots is too long

Some improvements have been made to the existing processing method of dried bamboo shoots. For example, the Chinese invention with the publication number CN201310258815.5 discloses a method for industrial processing of dried bamboo shoots without fermentation. The skin of the bamboo shoots will be hardened, which seriously affects the taste of the dried bamboo shoots, and the dried bamboo shoots processed by this method are more troublesome to eat. Consumers must go through a long soaking process and the process of removing the skin of the bamboo shoots before they can eat them. Dried bamboo shoots

For the square bamboo shoots, this process is more troublesome. The bamboo shoots of the square bamboo shoots are thicker. The process of bamboo shoot coating is very easy to break the soaked bamboo shoots, which affects the taste of square bamboo shoots, thereby reducing the enthusiasm of consumers to buy and eat square bamboo shoots, which is not conducive to the promotion and development of square bamboo shoots industry

[0004] In order to facilitate the removal of bamboo shoots, the Chinese invention patent with the publication number CN201620449465.X discloses a bamboo shoot automatic rubbing device, which utilizes the motor to drive the stirring blades to rub the bamboo shoots, but it is easy to make the bamboo shoots along the fiber direction (the growth of bamboo shoots) Direction) fragmentation, affecting the taste of bamboo shoots