Sour bamboo shoot producing and processing system and method

Abstract

The invention discloses a sour bamboo shoot production and processing system. The system comprises a conditioning unit, a fermentation unit, a circulation unit and a control unit, the conditioning unit comprises a conditioning tank body and a conditioning tank cover, the conditioning tank cover is arranged at the upper end of the conditioning tank, a feeding pipe is arranged on the conditioning tank cover in a penetrating mode, the upper end of the feeding pipe is connected with a storage bin, and a flow electromagnetic valve is arranged on the feeding pipe; the fermentation unit comprises a plurality of fermentation tank bodies and fermentation tank covers; a fermentation tank cover is arranged at the upper end of the fermentation tank body; the circulating unit comprises a main water inlet pipe and a main water return pipe; one end of the main water inlet pipe penetrates through the conditioning tank cover and extends into the inner bottom end of the conditioning tank body; the mainwater inlet pipe is connected with a plurality of branch water inlet pipes; according to the novel sour bamboo shoot processing method and the sour bamboo shoot production system, centralized production can be achieved while the notification of the sour bamboo shoot production quality is controlled, the sour bamboo shoot production yield is increased, and the uniformity of the sour bamboo shoot quality is ensured.

Description

technical field [0001] The invention relates to the technical field of food processing, and specifically relates to a production and processing system and method for sour bamboo shoots. Background technique [0002] Sour bamboo shoots are a traditional condiment in Guangxi. A small amount of sour bamboo shoots is added to dishes for a rich and lingering flavor. In the hot summer, add a little bamboo shoot juice to the leftovers, and the leftovers will not smell bad even though they have been left overnight. Most households in urban and rural areas have jars of sour bamboo shoots. The season of pickled sour bamboo shoots is in spring. When the bamboo shoots grow about 30 cm high, they can be cut off by the roots, peeled off the shells, cut into pieces or shredded or sliced, and placed in clay pots Put it in water, pour it over the noodles, sprinkle with an appropriate amount of salt, and put it in a cool place for about a month. The sour taste will come out immediately, and...

AI Technical Summary

Problems solved by technology

[0003] Nowadays, most of the sour bamboo shoots on the market are pickled on a small scale by themselves, and the quality is not easy to control. The quality of sour bamboo shoots is different, and the output is low, which cannot meet the market demand. Therefore, we propose a production and processing system and method for sour bamboo shoots

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