Unlock instant, AI-driven research and patent intelligence for your innovation.

Production technology of bamboo shoots free from additives

A production process and additive technology, applied in the direction of heating preservation of fruits/vegetables, food ingredients as antimicrobial preservation, food preservation, etc., can solve problems such as life-threatening, physical harm of eaters, etc., and achieve the effect of extending the shelf life

Inactive Publication Date: 2018-10-02
巫山县纯源农产品开发有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method is to add preservatives to bamboo shoots to prolong the shelf life of food, but adding preservatives may cause harm to the body of the eater, and even life-threatening

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of bamboo shoot production technology of zero additive, comprises the following steps:

[0038] S1: pretreating bamboo shoots through material selection, cleaning and slicing processes;

[0039] S2: Pickling the bamboo shoots; the pickling time is 360 hours;

[0040] S3: soaking the pickled bamboo shoots; the soaking time is 36 hours.

[0041] S4: Perform front-end precooking on the soaked bamboo shoots, the specific precooking steps are as follows:

[0042] SS1: Clean the pre-boiling equipment; when cleaning the equipment, the operator cleans the cooking pot before pre-boiling, checks the air pressure valve and other related equipment, and confirms that the equipment and facilities are in good condition. When pouring water into the cooking pot, the amount of water to be injected should be 10 cm away from the top edge of the cooking pot. Cover the pot and open the steam valve.

[0043] SS2: Put the bamboo shoots in the precooking equipment for precooking. Befo...

Embodiment 2

[0063] A kind of bamboo shoot production technology of zero additive, comprises the following steps:

[0064] S1: pretreating bamboo shoots through material selection, cleaning and slicing processes;

[0065] S2: Pickling the bamboo shoots; the pickling time is 360 hours;

[0066] S3: soak the pickled bamboo shoots; the soaking time is 36 hours;

[0067] S4: Perform front-end precooking on the soaked bamboo shoots, the specific precooking steps are as follows:

[0068]SS1: Clean the pre-boiling equipment; when cleaning the equipment, the operator cleans the cooking pot before pre-boiling, checks the air pressure valve and other related equipment, and confirms that the equipment and facilities are in good condition. When pouring water into the cooking pot, the amount of water to be injected should be 10 cm away from the top edge of the cooking pot. Cover the pot and open the steam valve.

[0069] SS2: Put the bamboo shoots in the precooking equipment for precooking. Before p...

Embodiment 3

[0089] A kind of bamboo shoot production technology of zero additive, comprises the following steps:

[0090] S1: pretreating bamboo shoots through material selection, cleaning and slicing processes;

[0091] S2: Pickling the bamboo shoots; the pickling time is 360 hours;

[0092] S3: soak the pickled bamboo shoots; the soaking time is 36 hours;

[0093] S4: Perform front-end precooking on the soaked bamboo shoots, the specific precooking steps are as follows:

[0094] SS1: Clean the pre-boiling equipment; when cleaning the equipment, the operator cleans the cooking pot before pre-boiling, checks the air pressure valve and other related equipment, and confirms that the equipment and facilities are in good condition. When pouring water into the cooking pot, the amount of water to be injected should be 10 cm away from the top edge of the cooking pot. Cover the pot and open the steam valve.

[0095] SS2: Put the bamboo shoots in the precooking equipment for precooking. Before ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production technology of bamboo shoots free from additives. The production technology comprises the following steps of pretreating bamboo shoots; pickling the pretreated bamboo shoots; soaking the pickled bamboo shoots; performing blanching on the front ends of the soaked bamboo shoots, wherein the step of blanching lies in: cleaning blanching equipment; putting the bamboo shoots in the blanching equipment for blanching; uniformly stirring the blanched bamboo shoots, and performing cooling; performing draining on the cooled bamboo shoots; performing dehydrating treatment on the bamboo shoots; sterilizing material mixing equipment and material blending equipment which are placed in a sterile room; stirring and blending the bamboo shoots through the sterilized material mixing equipment and the sterilized material blending equipment; sterilizing a vacuum package machine and packing bags for the vacuum package machine, which are placed in the sterile room; and performing sterilizing and cooling, and then performing packing. According to the production technology, under the condition that preservatives are not added, the effect of prolonging the quality guarantee period can be achieved, the technique of guaranteeing the quality of processed bamboo shoot foods free from additives, is broken through, and green, healthy and safe products for which people feelrelieved are marketed.

Description

technical field [0001] The invention relates to a processing method, in particular to a zero-additive bamboo shoot production process. Background technique [0002] Bamboo shoots are the young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial evergreen grass plant, and the edible parts are primary, tender and fat, short and strong buds or whips. Bamboo is native to China and has many types, strong adaptability and wide distribution. It has been regarded as "treasures in dishes" in China since ancient times. Bamboo shoots are a traditional Chinese delicacy with a crisp taste and a very long history of eating and cultivation. [0003] To make bamboo shoots have a certain storage period, certain measures must be taken to prevent microbial infection and reproduction. The existing method is to add preservatives to bamboo shoots to prolong the shelf life of food, but adding preservatives may cause harm to the body of the eater, even life-threatening. [000...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/20A23L5/10A23B7/005A23B7/02
CPCA23B7/0053A23B7/02A23V2002/00A23L5/13A23L19/20A23V2300/10A23V2300/24A23V2200/10
Inventor 蒋佐明蒋馨月蒋恬田
Owner 巫山县纯源农产品开发有限公司