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Preparation method of boiled bamboo shoots and boiled bamboo shoots prepared by the method

A water-boiled and fruit technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems such as the quality decline of bamboo shoots, difficulty in preserving the fragrance of bamboo shoots, and microbial contamination, and avoid irritating and sour tastes. , good taste, ensure the effect of sterilization

Active Publication Date: 2021-06-15
福建夷山物产食品实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many deficiencies in the processed bamboo shoots on the market. For example, some processed products are difficult to maintain the original flavor of bamboo shoots, which may easily lead to microbial contamination and rancidity, and poor taste and color, resulting in a decline in the quality of bamboo shoots; such as acidification in production. Canned bamboo shoots (pH 4.0-4.6), this kind of canned food is usually fermented naturally for 12-24 hours to acidify the product, then sterilized at high temperature, sealed and can be stored at room temperature, but the taste of the product is sour, it is difficult to preserve the bamboo shoots fragrance

Method used

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  • Preparation method of boiled bamboo shoots and boiled bamboo shoots prepared by the method
  • Preparation method of boiled bamboo shoots and boiled bamboo shoots prepared by the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] The acid regulator is a mixture of licorice water extract and orange water extract, wherein the weight ratio of licorice water extract and orange water extract is 1:10.

[0082] (1) Provide fresh spring bamboo shoots of moso bamboo that are good, free of deformities, free of sand, free of diseases and insect pests, rust spots and pre-washed.

[0083] (2) Get fresh bamboo shoots, add 5 times the aqueous solution of weight containing gluconic acid and vitamin C (in the aqueous solution, the content of gluconic acid is 0.5wt%, the content of vitamins is 0.2wt%), pressure cooker is heated to 105 ℃, 45min Finally, cool to 30°C, take out the raw bamboo shoots, peel off the skins, and cut the raw bamboo shoots into bamboo shoots of uniform size and thickness with a sterile stainless steel knife.

[0084] (3) Add the acid regulator into the water, and when the pH is 6.3, stop adding the acid regulator to obtain the acid solution, add 4 times the weight of the acid solution into...

Embodiment 2

[0090] Compared with Example 1, the preparation method of boiled bamboo shoots in Example 2 differs in that in step (3) of Example 2, the acid regulator is a mixture of honeysuckle water extract and lemonade extract, wherein Honeysuckle The weight ratio of the water extract and the lemonade extract is 1:8.

Embodiment 3

[0092] Compared with Example 1, the preparation method of boiled bamboo shoots in Example 3 differs in that in the step (3) of Example 3, the acid-adjusting agent used is a mixture of dandelion water extract and yellow peach water extract, Wherein, the weight ratio of the water extract of dandelion and the water extract of yellow peach is 1:12.

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Abstract

The invention relates to a preparation method of boiled bamboo shoots and boiled bamboo shoots prepared by the method. Specifically, the present invention provides a method for preparing boiled bamboo shoots. The method includes pickling the raw materials of the bamboo shoots with an acid-adjusting agent, combined with low-temperature fermentation. The preparation method of the boiled bamboo shoots in the invention is simple, has low requirements on equipment, and is suitable for commercial production, and the boiled bamboo shoots prepared by the method can better preserve the original taste of the bamboo shoots in terms of flavor and mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a method for preparing boiled bamboo shoots and boiled bamboo shoots prepared by the method. Background technique [0002] Bamboo shoots mainly refer to bamboo shoots, which have a lot of edible and medicinal value, and are widely distributed in many parts of our country. Long-term consumption of bamboo shoots can improve self-immunity, eliminate fatigue, and prevent obesity and other diseases. Bamboo shoots are rich in dietary fiber, soft and delicious, increase appetite, help digestion, and can significantly improve the function of the human gastrointestinal tract. In addition, bamboo shoots are rich in protein, carbohydrates, multiple amino acids, and multiple vitamins, which are more than five times higher than ordinary vegetables. They are sometimes called "the king of vegetables" and become one of the "Top Ten Famous Dishes in the World". Bamboo shoots have grea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/105
CPCA23V2002/00A23L19/20A23L33/105A23V2200/30A23V2250/21
Inventor 沈仁标
Owner 福建夷山物产食品实业有限公司
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