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Bamboo shoot preservation method

A fresh-keeping method and technology of bamboo shoots are applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as anti-microbials, etc., and can solve the problems that the film-forming effect is affected by the humidity of the storage environment, the residue of fungicides exceeds the standard, and the protection effect is limited, etc. To achieve the effect of ensuring freshness, ensuring freshness and improving absorption rate

Inactive Publication Date: 2020-01-14
晴隆县布依特色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, materials such as chitosan and plant polysaccharides used in traditional coating technology are expensive, and they are also organic matter, which may become a medium for the growth of some fungi. In addition, the film-forming effect is seriously affected by the humidity of the storage environment, and the protective effect is limited.
As for the treatment of other fungicides, it is easy to cause the residue of fungicides to exceed the standard, which poses a safety hazard; other chemical additive coatings will also cause the problem of additive residues; therefore, there is room for further improvement in the protection method of bamboo shoot cuts

Method used

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  • Bamboo shoot preservation method

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Effect test

Embodiment 1

[0035] The present embodiment provides a kind of fresh-keeping method of bamboo shoots, specifically as follows:

[0036] a. Take fresh bamboo shoots, keep the shells, clean them, and do not damage the shells. After 35 minutes of ultraviolet sterilization, place them in the ice-water mixture and continue to soak and stir until the internal temperature of the bamboo shoots is the same as the temperature of the ice-water mixture; the ice water The pH value of the mixed solution is 5.6, which is specifically prepared by mixing citric acid, alginic acid, moringa essential oil, and jasmine essential oil in a ratio of 10:1:5:2, and adding water to dilute to 700 times the original volume; wherein, The jasmine essential oil component can play the effect of disinfestation and sterilization, the moringa essential oil can play the effect of dispelling mosquitoes, and the mixed use of the citric acid and alginic acid prepares an acidic soaking environment for bamboo shoots, and also improv...

Embodiment 2

[0048] The present embodiment provides a kind of fresh-keeping method of bamboo shoots, specifically as follows:

[0049] a. Take fresh bamboo shoots with a weight of about 250g, keep the outer shell, clean it, and do not damage the outer shell. After 40 minutes of ultraviolet sterilization, put it in the ice-water mixture and continue to soak and stir until the internal temperature of the bamboo shoot is the same as the temperature of the ice-water mixture. ; The pH value of the ice-water mixture is 4.2, specifically mixed with citric acid, alginic acid, moringa essential oil, and jasmine essential oil in a ratio of 10:1:5:2, then adding clear water to dilute to 100 times the original volume Prepared; wherein, the jasmine essential oil component can play the effect of disinfestation and sterilization, the described Moringa oleifera essential oil can play the effect of dispelling mosquitoes, and the mixed use of the citric acid and alginic acid prepares an acidic soaking for ba...

Embodiment 3

[0062] The present embodiment provides a kind of fresh-keeping method of bamboo shoots, specifically as follows:

[0063] a. Take fresh bamboo shoots, keep the shells, clean them, and do not damage the shells. After 40 minutes of ultraviolet sterilization, put them in the ice-water mixture and continue to soak and stir until the internal temperature of the bamboo shoots is the same as the temperature of the ice-water mixture;

[0064] b. Take out the above-mentioned bamboo shoots, stand them upside down and drain the water, then use filter paper to absorb the water at the cuts of the bamboo shoots, then repeatedly apply the film preservative and dry them until the cuts are covered with a layer of 1mm thick preservative; use a balloon to completely wrap the cuts , tighten the mouth of the balloon at the root of the bamboo shoot, fill the balloon with 35ml of preservative solution and control the contact between the preservative solution in the balloon and the incision;

[0065]...

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Abstract

The invention relates to the technical field of food processing, in particular to a bamboo shoot preservation method. The bacteria or plant diseases and insect pests on fresh bamboo shoots are eliminated by soaking in an acidic ice-water mixed solution, so that the whole bamboo shoots are ice-cold, the physiological activity of the bamboo shoots is reduced, and the deterioration rate of the bambooshoots is reduced; under the smearing effect of a preservative, the bamboo shoots are not invaded by external pathogens from root incisions, the volatilization of moisture in the bamboo shoots is limited, then the freshness of the bamboo shoots is guaranteed, and the shelf life of the bamboo shoots is prolonged; then, under the protection of the preservative, the bamboo shoot shells and the bamboo shoot pulp are ensured to have continuous nutrition supply, and the bamboo shoots are ensured to be fresh and tender all the time; and finally, the treated bamboo shoots are vertically placed in thenotches of a foam box, so that the bamboo shoots are not in contact with one another, the rotten bamboo shoots are prevented from infecting other bamboo shoots, the bamboo shoots are in a vertical state and accord with the growth state of the bamboo shoots in soil, the absorption rate of the bamboo shoots to the preservative is increased, and the freshness of the bamboo shoots is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for bamboo shoots. Background technique [0002] Bamboo shoots are rich in nutrition and are deeply loved by consumers. However, due to high water content, fast metabolism, and warm and humid harvest season, bamboo shoots are very easy to rot. At present, the patented bamboo shoot preservation technology that has been published or authorized mostly uses whole bamboo shoots. For example, application number CN201710493932.8 discloses a preservation method similar to canned food through precooking, packaging and sterilization of bamboo shoots; application number CN201610442326.9 adopts preservation liquid Fresh-keeping methods of immersion, ultraviolet irradiation, heat shock treatment, and refrigeration after heat dissipation; application number CN201511014871.X adopts a fresh-keeping method of white wine combined with low-temperature treatment; Var...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/154A23B7/16A23B7/148
CPCA23B7/015A23B7/154A23B7/16A23B7/148A23V2002/00A23V2200/10A23V2250/032A23V2250/214A23V2250/2132A23V2250/082A23V2250/042A23V2250/124A23V2250/11
Inventor 柏孝辉杨帆伍光粉卢开孝
Owner 晴隆县布依特色食品有限公司
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