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Preparation process for oil-stewed spring bamboo shoots

A production process and technology for spring bamboo shoots, which are applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, and food ingredients as anti-microbial preservation, etc. Balanced sterilization effect

Inactive Publication Date: 2020-07-10
杭州富阳大自然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production process of braised spring bamboo shoots in oil, which solves the problem that the traditional production process of bamboo shoots cannot completely remove the peculiar smell in the bamboo shoots when the bamboo shoots are cooked, and the problem that the bacteria cannot be uniformly sterilized now

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0026] The following descriptions are only preferred implementations of the present invention, and the scope of protection is not limited to this embodiment. All technical solutions under the idea of ​​the present invention shall belong to the scope of protection of the present invention. At the same time, it should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

[0027] A kind of preparation technology of stewed spring bamboo shoots in oil, comprises the following steps:

[0028] (1) Raw material selection: use canned bamboo as the raw material, wipe the 18kg raw material cans to prevent impurities from entering the cans when opening the cans, and then check the cans one by one to remove unqualified cans such as peculiar smell;

[0029] (2) Cutting and slicing: Pour the raw materials in the raw material ...

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PUM

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Abstract

The invention discloses a preparation process for oil-stewed spring bamboo shoots. The process includes the following steps: (1) selecting raw materials; (2) performing cutting and slicing; (3) performing re-cooking; (4) performing cooling and rinsing; (5) performing acidification; (6) performing dehydration; (7) performing mixing; (8) performing bagging; (9) performing sealing; (10) performing sterilization; (11) performing cooling and air-drying; and (12) performing boxing. The process solves the problem that a traditional preparation process for bamboo shoots cannot completely remove peculiar smell in the bamboo shoots when the bamboo shoots are steamed, and the problem that uniform sterilization cannot be performed during sterilization in the prior art.

Description

technical field [0001] The invention relates to the technical field of bamboo shoot food processing, in particular to a production process of braised spring bamboo shoots in oil. Background technique [0002] After the bamboo shoots are harvested, the bamboo shoots are very easy to age. If the harvesting period is too concentrated, and the transportation and sales are not timely, the bamboo shoots will easily lose their edible value. Braised bamboo shoots in oil are made from bamboo shoots through shelling, cooking, slicing, fermentation (or unfermented), drying, packaging and other processes. The processing of stewed bamboo shoots in oil removes most of the free water and part of the bound water in the bamboo shoots, ensures the long-term storage of bamboo shoots, prolongs the supply of bamboo shoots, and solves the problem of difficult transportation and sales of bamboo shoots in peak seasons to a large extent. The loss of bamboo shoots is reduced, and the economic income...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/00A23B7/005A23L5/10A23L5/20A23L27/00A23L27/10A23L27/20
CPCA23L19/03A23L5/27A23L5/13A23L27/00A23L27/10A23L27/20A23B7/00A23B7/0056A23V2002/00A23V2200/10A23V2200/14A23V2200/16A23V2250/032A23V2300/24
Inventor 王晓萍蒋建中朱少华
Owner 杭州富阳大自然食品有限公司