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Processing method of primary taste clean water bamboo shoots

A technology of clear water bamboo shoots and processing methods, which is applied in the food field, can solve the problems of broken bamboo shoot cells, soft taste of bamboo shoots, and damaged tissue shape, so as to extend the time of precooking and recooking, crisp and tender taste, and maintain tissue shape Effect

Inactive Publication Date: 2019-06-07
江西广雅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Research has found that prolonging the time of high-temperature boiling and rinsing during processing can reduce white precipitates and alleviate the bitter taste, but long-term high-temperature boiling can easily damage the cells of bamboo shoots, resulting in nutrient loss and tissue damage, and at the same time make the bamboo shoots taste soft collapsed, not crisp enough

Method used

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  • Processing method of primary taste clean water bamboo shoots

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 A kind of processing technology flow of winter bamboo shoots packed in plain clear water slices

[0030] Include the following steps in order:

[0031] (1) Pretreatment, peel off the shells of fresh winter bamboo shoots that have been collected for no more than 24 hours, then cut off the hardened and fibrous parts of the base, and flick off the bamboo shoots on the surface of the winter bamboo shoots, and then cut them into thicknesses of about 2mm to 3mm. Bamboo shoots with a length of about 45mm to 75mm and a width of about 10mm to 15mm, and then cleaned.

[0032] (2) precooking, put the winter bamboo shoots pretreated in step (1) into 0.08% (mass percentage) citric acid aqueous solution and carry out vacuum low-temperature slow cooking for 120min, wherein the vacuum degree is about 0.04~0.06MPa, and the temperature is maintained at 53 ℃~55℃, the solid-liquid ratio of winter bamboo shoots and citric acid aqueous solution is 1g: 3mL.

[0033] (3) rinsing...

Embodiment 2

[0038] Embodiment 2 A kind of processing technology flow of original taste clear water packaged bamboo shoots

[0039] Include the following steps:

[0040] (1) Pretreatment: peel off the shells of fresh bamboo shoots that have been collected for no more than 16 hours, then cut off the hardened and fibrous parts at the base, and flick the bamboo shoots on the surface of the bamboo shoots, and then wash them.

[0041] (2) precooking, putting the whip bamboo shoots pretreated in step (1) into 0.2% (mass percentage) citric acid aqueous solution and carrying out vacuum low-temperature slow cooking for 70min, wherein the vacuum degree is 0.04~0.06MPa, and the temperature is maintained at 50 °C to 55 °C, preferably 53 °C, the solid-to-liquid ratio of bamboo shoots and citric acid aqueous solution is 1 g: 6 mL.

[0042] (3) Rinsing: Soak the bamboo shoots precooked in step (2) or quickly rinse them in low-temperature flowing water, so that the temperature of the bamboo shoots can qu...

Embodiment 3

[0047] Embodiment 3 A kind of processing step of original taste clear water split bamboo shoots

[0048] Include the following steps:

[0049] (1) Pretreatment: peel off the shells of fresh bamboo shoots that have been collected for no more than 16 hours, then cut off the hardened and fibrous parts of the base, and remove the bamboo shoots on the surface of the bamboo shoots, and then clean them.

[0050] (2) precooking, put the bamboo shoots pretreated in step (1) into 0.15% (mass percentage) aqueous citric acid solution and carry out vacuum low-temperature slow cooking for 90min, wherein the vacuum degree is 0.04~0.06MPa, and the temperature is maintained at 55°C ~60°C, the solid-to-liquid ratio of bamboo shoots to citric acid aqueous solution is 1g: 10mL.

[0051] (3) Rinse, soak the precooked bamboo shoots in step (2) or quickly rinse them with running water, so that the temperature of the bamboo shoots returns to normal temperature 20-30°C, and the water temperature of t...

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Abstract

The invention discloses a processing method of primary taste clean water bamboo shoots. The processing method comprises the steps of (1) performing pretreatment; (2) performing vacuum low-temperatureprecooking in a citric acid aqueous solution for 1-2h; (3) performing low-temperature water rinsing; (4) performing vacuum low-temperature recooking in a mixed solution of salt and Baijiu for 10-30min; (5) performing low-temperature cooling with running water; (6) adding a fresh keeping agent and bacteriostat, regulating the pH with citric acid, and performing packing; and (7) performing sterilization and performing cooling. According to the processing method, the working procedure of cooking twice under the vacuum low-temperature condition at the weak acid environment is adopted, so that mostof nutrient value can be reserved, the running off of beneficial components can be avoided to the greater extent, besides, the complete tissue shape can be maintained, the precooking and the recooking time can also be prolonged, white precipitate can be reduced greatly, and the bitterness of bamboo shoots can be efficiently removed. The processing method also comprises the working procedures of low-temperature cooling and rinsing, so that the clean water bamboo shoots can be clear and melodious in mouth feel, and is free from bitterness, and bright in color.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of original fresh water bamboo shoots. Background technique [0002] Bamboo shoots are a traditional Chinese delicacy. They are fragrant and crisp, and have a long history of eating and cultivation. They have the functions of clearing away heat and reducing phlegm, nourishing qi and harmonizing stomach, curing thirst, benefiting water channels, benefiting diaphragm and refreshing stomach. Bamboo shoots also have low-fat , low sugar, multi-fiber characteristics. Bamboo shoots are young shoots of bamboo. When bamboo shoots emerge from the ground, they will continue to harden and become fibrous. The main reason is the large increase in oxalic acid and black uric acid. According to current research, the content of oxalic acid in bamboo shoots after one day of digging It will increase two to three times, which will increase the bitterness of bamboo shoots...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 袁传明
Owner 江西广雅食品有限公司
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