Bamboo shoot preservation method

Abstract

The invention discloses a bamboo shoot preservation method. The bamboo shoot preservation method comprises the following steps of: firstly, selecting bamboo shoots, and then cleaning the selected bamboo shoots, wherein the details of the cleaning step are as follows: firstly, removing soil on the surfaces of the bamboo shoots, then washing the surfaces of the bamboo shoots, checking the bamboo shoots washed in step a, picking out bamboo shoots which are not decayed and damaged by worms, cutting off polluted cutting surfaces from bases of the bamboo shoots, feeding the bamboo shoots without thepolluted cutting surfaces in step b into light salt brine, soaking the bamboo shoots for 8 minutes, and then wiping water on the surfaces of the bamboo shoots; and feeding the washed bamboo shoots into a thermostat water bath pot for pasteurization. The bamboo shoot preservation method has the beneficial effects that firstly, the loss of water in the bamboo shoots can be reduced in the storage process of the bamboo shoots, the color and taste of the bamboo shoots can be maintained very well, the preservation time of the bamboo shoots can be prolonged, the decay of the bamboo shoots is reducedin the preservation process of the bamboo shoots, the fresh-keeping rate of the bamboo shoots is increased, and the bamboo shoot preservation method has relatively good application prospect.

Description

technical field [0001] The invention relates to the fresh-keeping field of bamboo shoots, in particular to a fresh-keeping method of bamboo shoots. Background technique [0002] Bamboo shoots contain 3.8% protein, 0.49% fat, 2.5% total sugar, and 1% fiber. They are also rich in phosphorus, magnesium, calcium, iron and other elements, vitamins B1, B2, C and 17 kinds of amino acids. Fatty green food can promote gastrointestinal digestion and excretion. Regular consumption can reduce the retention and absorption of harmful substances in the body. It has the effects of preventing cancer and losing weight. However, bamboo shoots that are abundant in the high temperature season in midsummer begin to change their flavor within a few hours of harvesting. , can only keep fresh for one day at normal temperature, which limits the sales radius of bamboo shoots, so people have invented many fresh-keeping methods for bamboo shoots. [0003] There are certain drawbacks in the existing fre...

AI Technical Summary

Problems solved by technology

[0002] Bamboo shoots contain 3.8% protein, 0.49% fat, 2.5% total sugar, and 1% fiber. They are also rich in phosphorus, magnesium, calcium, iron and other elements, vitamins B1, B2, C and 17 kinds of amino acids. Fatty green food can promote gastrointestinal digestion and excretion. Regular consumption can reduce the retention and absorption of harmful substances in the body. It has the effects of preventing cancer and losing weight. However, bamboo shoots that are abundant in the high temperature season in midsummer begin to change their flavor within a few hours of harvesting. Generally, it can only be kept fresh for one day at room temperature, which limits the sales radius of bamboo shoots, so people have invented many fresh-keeping methods for bamboo shoots

[0003] There are certain drawbacks in the existing fresh-keeping method of bamboo shoots in use, at first, the moisture inside bamboo shoot will reduce a lot after the fresh-keeping of existing bamboo shoot fresh-keeping method, can affect the mouthfeel of bamboo shoot, secondly, the fresh-keeping time of existing bamboo shoot fresh-keeping method Not long, and the fresh-keeping effect is not good, easy to rot, affecting the value of bamboo shoots, for this reason, we propose a fresh-keeping method for bamboo shoots

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