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Freshness keeping method for cooked bamboo shoots

A fresh-keeping method and technology of bamboo shoots, which are applied in food preservation, food preparation, food science, etc., can solve the problems of rinsing for more than 30 hours before eating, etc., and achieve the effect of normal color, saving processing costs, and crisp and tender bamboo shoots

Inactive Publication Date: 2004-02-11
国家林业局竹子研究开发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology has been promoted throughout the country, but the preservative is mainly composed of sorbic acid or potassium sorbate. The acidity of the fresh-keeping bamboo shoots is relatively high, and it needs to be rinsed for more than 30 hours before eating; at the same time, bamboo farmers now hope to be able to Provide bamboo shoot preservatives without chemical preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Dig the bamboo shoots in April, cook the moso bamboo shoots on the same day - quick cooling - peel off the sheaths; (2) Rinse with clean water, adjust the pH value of the bamboo shoots to 4.6-5; (3) Grading the bamboo shoots - weighing - pack 23kg bamboo shoots Put the meat in a PE barrel; (4) add natural preservatives tea polyphenols and L-glutamine, and add salt; wherein the weight ratio of tea polyphenols: L-glutamine: salt is 2:5:92 (grams) (5) Add sterile water (about 8kg) to immerse bamboo shoots (bamboo shoots, total water weight 31KG); (6) Exhaust—seal—store at room temperature.

[0029] Bamboo shoots kept fresh for 6-8 months have no peculiar smell, crisp and tender tissues, and all food hygiene indicators meet national standards. The 15 kinds of amino acids changed very little (0.01%) before and after preservation.

[0030] Fresh-keeping until December, using fresh-keeping moso bamboo shoots as raw materials, and then processing them into more than 700 ca...

Embodiment 2

[0032] (1) Dig the bamboo shoots in March-April, then cook the thunder bamboo shoots and high-section bamboo shoots respectively—quick cooling—stripping off the sheaths; (2) Rinse with water, and further adjust the pH value of the bamboo shoots to 5 with L-glutamic acid , (3) Grading of bamboo shoots—weighing—put into sealed PE cans, each can of bamboo shoots weighs 1300g; The ratio is 2.5: 6: 95 (grams) (5) Add sterile water to immerse the bamboo shoots or high-section bamboo shoots (shoots, the total weight of water is 31KG); (6) Exhaust—seal—preserve.

[0033] When kept fresh for more than 9 months, more than 50 cans of bamboo shoots have normal color, crisp and tender tissues, and all indicators meet food hygiene standards.

Embodiment 3

[0035] (1) Clean the freshly dug green bamboo shoots, then cook them—quick cooling—peel off the sheaths; (2) rinse with water, and further adjust the pH value of the bamboo shoots to 5 with L-glutamic acid, (3) Grading the bamboo shoots - Weighing - pack into a sealed PE tank; (4) add natural antistaling agent tea polyphenols and L-glutamic acid and salt, wherein tea polyphenols: L-glutamic acid: the weight ratio of salt is 1.5: 2.5: 91 (g) (5) add sterile water to immerse green bamboo shoots (bamboo shoots, the total weight of water is 31KG); (6) exhaust—seal—preserve.

[0036] When kept fresh for more than 9 months, more than 50 cans of bamboo shoots have normal color, crisp and tender tissues, and all indicators meet food hygiene standards.

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PUM

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Abstract

The present invention relates to preservation and is especially the freshness keeping method for cooked bamboo shoots. The method includes the following steps: boiling, quick freezing and eliminating sheath of bamboo shoots; rinsing with clear water and regulating pH value with L-glutamine or L-glutamic acid to 4.6-5; grading and packing into freshness keeping container; adding tea polyphenol, L-glutamine or L-glutamic acid, and salt in the weight ratio of 1.5-3 to 2.5-6.5 to 91-96; adding bacteria-free water to soak bamboo shoots; and deflating and sealing for preservation. Bamboo shoots thus processed can be kept for 6 months without obvious change in color, smell and tissue. The present invention can regulate the marketable season of bamboo shoots and increase the economic utility.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method for cooked bamboo shoots. Background technique [0002] Since the 1980s, the storage and preservation of cooked bamboo shoots has mainly been the production of canned boiled bamboo shoots. A bamboo shoot factory with an annual output of 1,000 tons of bamboo shoots generally invests about 1 million yuan; in the past few years, due to the reduction of canned boiled bamboo shoots for export, many bamboo shoot factories in the country switched to bamboo processing, and because of the high cost of bamboo shoots in the later stage of processing, the economic benefits are poor As a result, some bamboo shoot factories do not process late-stage bamboo shoots or purchase bamboo shoots below 0.2-0.5 yuan / kg, and bamboo shoots rot every year. Bamboo farmers urgently need to solve the problems of fresh-keeping and value-added bam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3508A23L19/00
Inventor 石全太王树东尤匡银
Owner 国家林业局竹子研究开发中心
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