Production method and product of preserved bamboo shoots

A production method and technology of bamboo shoots, which are applied in the field of food processing, can solve the problems of chemical preservatives harmful to humans and bamboo shoots losing their flavor, and achieve the effects of low cost of raw material components, simple process, and good economic benefits

Inactive Publication Date: 2018-08-21
福建峨嵋祥鑫生态笋竹食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used fresh-keeping method of bamboo shoots in the prior art is to remove microorganisms and oxalic acid in bamboo shoots by boiling water, and then add some chemical preservatives, but the above-mentioned method will make bamboo shoots lose their original umami taste, and chemical preservatives also have may be harmful to the human body

Method used

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  • Production method and product of preserved bamboo shoots

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment is used to illustrate the preparation method of fresh-keeping bamboo shoots of the present invention and products thereof.

[0037] Step (1): select fresh bamboo shoots without insect damage, no disease spots, and no rot, and clean and remove the bamboo shoot shells;

[0038] Step (2): Add 14 times the weight of water to the cleaned ginger, extract at 65°C, filter, and cool the filtrate to 40°C to obtain ginger extract, then place the cleaned and shelled bamboo shoots in the ginger extract for dipping 4h;

[0039] Step (3): placing the bamboo shoots treated in step (2) in 40% alcohol and heating to 55° C. for 2 hours.

[0040] Step (4): washing the bamboo shoots treated in step (3) with water for 10 minutes, and then drying at a temperature of 55° C. for 4 hours;

[0041] Step (5): the bamboo shoots obtained in step (4) are sprayed with calcium lactate and lysozyme on the outer surface successively;

[0042] Step (6): vacuum pack the bamboo shoots in ...

Embodiment 2

[0044] This embodiment is used to illustrate the preparation method of fresh-keeping bamboo shoots of the present invention and products thereof.

[0045] Step (1): select fresh bamboo shoots without insect damage, no disease spots, and no rot, and clean and remove the bamboo shoot shells;

[0046] Step (2): Add 14 times the weight of water to the cleaned ginger, extract at 75°C, filter, and cool the filtrate to 40°C to obtain ginger extract, then place the cleaned and shelled bamboo shoots in the ginger extract for dipping 2h;

[0047] Step (3): placing the bamboo shoots treated in step (2) in 50% alcohol and heating to 65° C. for 6 hours.

[0048] Step (4): washing the bamboo shoots treated in step (3) with water for 10 minutes, and then drying at a temperature of 65° C. for 4 hours;

[0049] Step (5): the bamboo shoot that step (4) obtains is sprayed calcium lactate and chitosan successively on outer surface;

[0050] Step (6): vacuum pack the bamboo shoots in step (5) a...

Embodiment 3

[0052] This embodiment is used to illustrate the preparation method of fresh-keeping bamboo shoots of the present invention and products thereof.

[0053] Step (1): select fresh bamboo shoots without insect damage, no disease spots, and no rot, and clean and remove the bamboo shoot shells;

[0054] Step (2): Add 14 times the weight of water to the cleaned ginger, extract at 70°C, filter, and cool the filtrate to 40°C to obtain ginger extract, then place the cleaned and shelled bamboo shoots in the ginger extract for dipping 8h;

[0055] Step (3): placing the bamboo shoots treated in step (2) in 45% alcohol and heating to 60° C. for 2 hours.

[0056]Step (4): washing the bamboo shoots treated in step (3) with water for 15 minutes, and then drying at a temperature of 60° C. for 4 hours;

[0057] Step (5): the bamboo shoot that step (4) obtains is sprayed calcium lactate, lysozyme and chitosan successively on outer surface;

[0058] Step (6): vacuum pack the bamboo shoots in s...

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Abstract

The invention relates to a production method of preserved bamboo shoots. The method comprises the steps as follows: (1) fresh and unrotten bamboo shoots without insect damage and disease specks are selected and cleaned, and bamboo shoot shells are removed; (2) the cleaned and shelled bamboo shoots are placed in a fresh ginger extraction solution to be impregnated for 4-10 h; (3) the bamboo shootstreated in the step (2) are placed in alcohol to be impregnated for 2-6 h; (4) the bamboo shoots treated in the step (3) are washed with clear water for 10-20 min and then dried; (5) a color protecting agent and a bio-preservative are sequentially sprayed on the outer surfaces of the bamboo shoots obtained in the step (4); and (6) the bamboo shoots in the step (5) are dried and vacuum packaging isperformed. The invention also provides the preserved bamboo shoots produced with the method. The preserved bamboo shoots produced with the production method of the preserved bamboo shoots have a longpreservation period and have the expiration date of 15-20 days.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fresh-keeping bamboo shoots and a product thereof. Background technique [0002] Bamboo shoots are one of the traditional forest vegetables. They are rich in sugar, protein, cellulose, mineral elements and vitamins and other nutrients. They are delicious and nutritious, and have always been loved by people. Bamboo shoots contain 18 kinds of amino acids, and are rich in essential amino acids for the human body. The total amount of amino acids in fresh bamboo shoots is about 29%. Bamboo shoots also contain a variety of trace elements necessary for the human body, such as Se and Ge. Studies have shown that bamboo shoots are rich in nutrients, high in protein, low in fat, and delicious in taste. They are a forest vegetable with health care functions, and have various health care functions such as weight loss, intestinal cancer prevention, blood fat red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16A23L19/00A23L5/41
CPCA23B7/154A23B7/16A23L5/41A23L19/03A23V2002/00A23V2200/048A23V2250/082A23V2250/21A23V2250/511
Inventor 杨文良
Owner 福建峨嵋祥鑫生态笋竹食品有限公司
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