Production process of dry bamboo shoots in brine

A technology of dried bamboo shoots and salt water, which is applied in the field of preparation of dried bamboo shoots in salt water, and can solve problems such as poor penetration of seasoning liquid and loss of resilience

Inactive Publication Date: 2002-05-08
SONGDEFENG QINGYUAN FOOD PRODS
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Boiled dried bamboo shoots are soaked in water from the beginning, resulting in loss of resilience, and thus have the disadvantage of poor penetration of seasoning liquid

Method used

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  • Production process of dry bamboo shoots in brine
  • Production process of dry bamboo shoots in brine

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Experimental program
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Embodiment Construction

[0014] Get 30kg of dried bamboo shoots with a moisture content of 20% (weight ratio), soak them in 80-degree hot water adding 100g of sodium hyposulfite and boil for 60 minutes, then change the water, soak the dried bamboo shoots after the water change in 80-degree hot water, Add 100g of sodium hyposulfite, metaphosphoric acid, polyphosphoric acid, and pyrophosphoric acid in a ratio of 1:1:1 to prepare a compound phosphate preparation, boil for 5 hours and then leave it overnight, then change the water, and then soak the aforementioned dried bamboo shoots in 80°C hot water Boil in medium, let stand overnight and remove from sink. Adding preparations such as sodium hyposulfite and phosphate in the rehydration process has good effects on water retention, color stability, meat softening and acid-base adjustment of dried bamboo shoots. Soak the dried bamboo shoots through the rehydration program in a salt solution with a concentration of 20% (weight ratio) for 30 minutes, squeeze ...

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Abstract

Brind dry bamboo shoots is produced through the processes of soaking dry bamboo shoots with 15-30 wt% water content in hot water solution of sodium sulfite at 60-100 deg.c for 30-90 min; boiling in water solution of sodium sulfite and composite phosphate preparation prepared with metaphosphoric acid, polyphosphoric acid and pyrophosphoric acid at 60-100 deg.c for 4-8 hr and letting stand for one night; boiling in hot water and letting stand for one night; soaking in table salt solution of 15-30 wt% concentration for 20-60 min; squeezing to dewater to 20-40 wt% water content; vacuum packing inside high temperature and high pressure resisting plastic bag, disinfection and detection in a metal detector.

Description

technical field [0001] The invention relates to a preparation method of brine dried bamboo shoots. Background technique [0002] At present, there are two kinds of dried bamboo shoots in China: salted and boiled. The so-called salted dried bamboo shoots refers to the dried bamboo shoots that have been reconstituted with water and salt to coat the salt on the dried bamboo shoots. The boiled dried bamboo shoots refers to the dried bamboo shoots that have been reconstituted with water. The dried bamboo shoots are soaked in the acid-base modulation solution. Because salted dried bamboo shoots are coated with salt, it takes a long time to make them desalinate, and the shelf life is not long. Boiled dried bamboo shoots have been soaked in water from the beginning, resulting in loss of resilience, and thus have the disadvantage of poor penetration of seasoning liquid. Contents of the invention [0003] The object of the present invention is to provide a method for preparing dri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 原田弘光
Owner SONGDEFENG QINGYUAN FOOD PRODS
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