Sulfuration-free fresh bamboo shoot preservation technology

Abstract

The invention discloses a non-sulfuration fresh bamboo shoot preservation process. The process comprises the following steps: after fresh bamboo shoots are harvested, husking and cleaning on site; putting the bamboo shoots into a sulfur-free biological fresh-keeping liquid container to be soaked after on-site fixation, steam fixation or weak-base calcium-added precooking treatment, storing in a shading manner, and transporting the bamboo shoots to a bamboo shoot processing factory; the bamboo shoots are processed together with the sulfur-free biological fresh-keeping liquid after being delivered to a factory, the processed bamboo shoots are placed in the sulfur-free biological fresh-keeping liquid to be soaked, preserved and packaged, and the sulfur-free biological fresh-keeping liquid is prepared from epsilon-polylysine hydrochloride, nisin, an acidity regulator, an osmotic pressure stabilizer, a hardness stabilizer and an antioxidant. Or is prepared from epsilon-polylysine hydrochloride, nisin, a buffer stabilizer, an osmotic pressure stabilizer and an antioxidant. According to the method, the sulfur-free biological fresh-keeping liquid is adopted for carrying out fresh-keeping treatment on forest vegetables such as fresh bamboo shoots, and about 10 days can be saved before harvesting, so that the method quickly enters a raw material transfer stage, the raw material treatment efficiency is improved, and the time cost and the storage space cost are saved.

Description

technical field [0001] The invention relates to the technical field of biological preservation, in particular to a process for preserving fresh bamboo shoots without sulfide. Background technique [0002] Bamboo shoots are the tender shoots of bamboo and are a delicious ingredient. They are divided into fresh bamboo shoots, dried bamboo shoots, and salted bamboo shoots. Among them, fresh bamboo shoots are the most fragrant and delicious. Fresh bamboo shoots are very easy to spoil. After harvesting in large quantities on the mountain during the harvest season, they need to be kept fresh and inactivated in time to inactivate enzymes in order to temporarily store them in the transit stage and keep them fresh for a long time for production and use in other seasons. [0003] At present, the solution to the problem of fresh bamboo shoots being kept fresh at room temperature is usually that farmers or buyers will use a large amount of sulfur to preserve fresh bamboo shoots at the h...

AI Technical Summary

Problems solved by technology

[0003] At present, the way to solve the problem of keeping fresh bamboo shoots at room temperature is to use a large amount of sulfur to keep them fresh at the harvesting end of the harvesting farmers or purchasers. There are two main methods of keeping them fresh with sulfur: the first is to directly fumigate them with sulfur Finally, according to the season and weather conditions at that time, the bamboo shoots were stacked and pressed for about 10 days before being transported; the second method was to soak them with sodium sulfite or sodium pyrosulfite and add water after precooking. An additional desulfurization process is required before subsequent production and processing. Of course, there are also a small number of farmers or purchasers who use high-salt preservation in order not to use sulfur-containing substances to preserve freshness. As a result, an additional step of long-term water soaking and desalination is still required before subsequent production and processing. It also produces a large amount of salty wastewater that is difficult to treat

The above-mentioned existing front-end fresh-keeping processes are not only time-consuming and labor-intensive, but also increase the production cost of fresh water bamboo shoots, reduce production efficiency, and increase product quality and safety risks. At present, bamboo shoot processing plants are desulfurized by soaking in clean water or combined with chlorine dioxide to accelerate desulfurization. Among them, the desulfurization effect of soaking in clear water is not good, the desulfurization rate is slow, the production of chlorine dioxide accelerated desulfurization is unsafe, and the fresh bamboo shoots are prone to bleaching, over-oxidation and turning red. At the same time, because of the different sulfur content of raw materials, the desulfurization process time is also very long It is difficult to cure, the production time is uncontrollable, and it will produce a large amount of toxic and harmful desulfurization wastewater that is difficult to treat and pollutes the ecological environment

[0004] The existing raw material bamboo shoots with high sulfur content usually need 3-5 days for the desulfurization process by rinsing with water, and 1 ton of bamboo shoots produces 10-15 tons of waste water; raw material bamboo shoots with low sulfur content take 1-2 days, and 1 ton of bamboo shoots Bamboo shoots change water 4-8 times, producing 4.4-8.8 tons of waste water

A small number of factories will add chlorine dioxide to the raw material bamboo shoots with high sulfur content in the desulfurization process stage to accelerate the desulfurization time. However, because chlorine dioxide is very sensitive to heat, vibration, impact and friction, it is easy to decompose and explode. It is a strong oxidant and corrosion It is very strong, so it is very easy to cause personnel safety problems in the production process, and if the dosage is not well controlled, the bamboo shoots will be bleached, and all the bamboo shoots will be oxidized and turn white and red.

To sum up, the overall desulfurization process is difficult, time-consuming, low in efficiency, large in water consumption, and prone to problems of uneven and incomplete desulfurization. High production control requirements may easily lead to problems such as excessive sulfur content in subsequent finished products. There are great risks in safety

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