Antistaling agent for cooked bamboo shoot and its using method

A preservative and bamboo shoot technology, which is applied in the field of fruit and vegetable preservation, can solve the problems of bamboo shoot color preservation and long rinsing time, and achieve the effect of prolonging the processing period and increasing the output value

Inactive Publication Date: 2004-03-10
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

[0004] One of the purposes of the present invention is to solve the problems of bamboo shoot color retention, nutrition preservation, freshness preservation and long rinsing time according to the requirements of bamboo farmers, and provide a fresh-keeping agent for cooked bamboo shoots to adjust the bamboo shoot market supply season

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Measured in weight percent. Weigh D-sodium erythorbate, sodium pyrophosphate and potassium sorbate and put them into bags to prepare the preservative for cooked bamboo shoots; wherein D-sodium erythorbate accounts for 80.0wt% of the total amount of preservative, and sodium pyrophosphate accounts for 2.5wt% , Potassium sorbate accounts for 17.5wt%.

[0030] Put 23kg of cooked bamboo shoots that have been rinsed (pH4.6-5) into a PE folding bucket, add preservative and salt, and immerse the bamboo shoots with clear water, wherein the weight ratio of bamboo shoots: preservative: salt It is 98:0.34:1.07kg, then exhaust—seal—save.

[0031] Keep fresh moso bamboo shoots in April and sell them in October. In the later period, the bamboo shoots are 0.2-0.3 yuan / kg, and the mature bamboo shoots are processed and kept fresh. The cost price is 0.6-0.8 yuan / kg, and the selling price is 3-4 yuan / kg.

Embodiment 2

[0033] Measured in weight percent. Weigh D-sodium erythorbate, sodium pyrophosphate and potassium sorbate and put them into bags to prepare the preservative for cooked bamboo shoots; wherein D-sodium erythorbate accounts for 80.76wt% of the total amount of preservative, and sodium pyrophosphate accounts for 1.33wt% , Potassium sorbate accounts for 17.91wt%.

[0034] Put 46kg of cooked bamboo shoots to be kept fresh in a PE vat, add preservative and salt, and immerse the bamboo shoots with clear water, wherein the weight ratio of bamboo shoots: preservative: salt is 98.59: 0.34: 1.07kg, and then exhaust - sealed - preserved.

[0035] Keep fresh moso bamboo shoots in April and sell them in September. The color and taste of fresh bamboo shoots are good.

Embodiment 3

[0037] Calculated in weight percent. Take by weighing D-sodium erythorbate, sodium pyrophosphate and citric acid and put it into a bag to prepare a preservative for cooked bamboo shoots; wherein D-sodium erythorbate accounts for 78.75wt% of the preservative total amount, and sodium pyrophosphate accounts for 2.5wt%. Citric acid 18.75wt%.

[0038] Put 23kg of cooked red bamboo shoots to be kept fresh in a PE folding bucket, add preservative and salt, and immerse the red bamboo shoots with clear water, wherein the weight ratio of red bamboo shoots: preservative: salt is 97.54: 0.34: 2.12, and then exhaust - sealed - preserved.

[0039] Keep fresh red bamboo shoots in April and sell them in September. The color of the fresh-keeping bamboo shoots is normal, the quality of the bamboo shoots is crisp and tender, and there is no peculiar smell.

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Abstract

An antistaling agent for cooked bamboo shoot is prepared from sodium D-isoascorbate (76-89 wt.%), potassium sorbate or citric acid (10-20 wt.%), and sodium pyrophosphate (1-4 wt.%). Its application method includes immersing the cooked bamboo shoot in clean water, adding said antistaling agent and edible salt, vacuumizing and sealing. Its advantages are long antistaling period (6 months), and improving quality of bamboo sheet.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for cooked bamboo shoots and a use method thereof. Background technique [0002] In the early 1980s, bamboo shoots were boiled and processed, and in addition to being exported to Japan, it was also the main storage and fresh-keeping method for cooked bamboo shoots such as moso bamboo shoots. Since the 1990s, my country's bamboo forest production has developed rapidly, with an area of ​​5 million hectares of bamboo forests, of which the moso bamboo forest is more than 3 million hectares, with an annual output of more than 2 million tons of bamboo shoots, and the bamboo shoots are concentrated in March-April. It is too late to process the bamboo shoots and the bamboo shoots are rotten, especially the late-stage bamboo shoots. The price is as low as 0.2-0.5 yuan / kg, the processing cost is high, and the economic benefits a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
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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