Processing method of bamboo shoots and packing bamboo shoots

Abstract

A method for processing bamboo shoots, which includes: providing initial bamboo shoot material, cooling the initial bamboo shoot material to a temperature below 10°C to obtain a first bamboo shoot material, raising the temperature of the first bamboo shoot material to above 88°C to obtain a second bamboo shoot material, cooling the second bamboo shoot material, The surface temperature of the bamboo shoot material is below 40°C to obtain the third bamboo shoot material, the third bamboo shoot material is heated again to a temperature above 88°C to obtain the fourth bamboo shoot material, and finally the fourth bamboo shoot material is rapidly cooled to below 7°C. The bamboo shoot material treated by the above treatment method maintains the elasticity of the fiber in the bamboo shoot, and there is no residue of bitter molecules. Also provided is a kind of packaged bamboo shoots made by the processing method of the above-mentioned bamboo shoots.

Description

technical field [0001] The invention relates to a processing method of bamboo shoots, in particular to a processing method capable of maintaining the crispness of bamboo shoots, and the prepared packaged bamboo shoots. Background technique [0002] Bamboo shoots are a kind of food that Chinese people love very much, especially the freshly picked bamboo shoots have a unique crisp taste and are very popular. However, the shelf life of fresh bamboo shoots is very short, and it is usually recommended to eat them within three days. And because the production season is limited, a large amount of fresh bamboo shoots collected during the production season are often made into dried bamboo shoots, canned bamboo shoots, pickled bamboo shoots, frozen bamboo shoots, etc., to extend the shelf life. [0003] However, the fibers of the above-mentioned various processed bamboo shoots are too soft, and the mouthfeel cannot be maintained as crisp as fresh bamboo shoots, or produce unpleasant ...

AI Technical Summary

Problems solved by technology

[0003] However, the fibers of the above-mentioned various processed bamboo shoots are too soft, and the mouthfeel cannot be kept as crisp as fresh bamboo shoots, or produce unpleasant sour and bitter taste after processing, which reduces consumers' willingness to eat processed bamboo shoots

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