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Method for processing bamboo shoots

A processing method and technology of bamboo shoots, applied in the field of bamboo shoots processing and production, can solve the problems of limited scope of application, large environmental pollution, no improvement in taste, etc., and achieve the effect of fresh and attractive appearance, simple process and low cost

Inactive Publication Date: 2006-08-16
罗春媖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This preservation method is only to ensure that the bamboo shoots will not deteriorate, without any treatment on the composition and astringency of the bamboo shoots, and without any improvement in the taste, and it pollutes the environment very much, so the scope of application is still limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1, the acquired bamboo shoots are washed after removing the old roots, boiled in water with shells, and boiled in boiling water at 100°C for 35 minutes to ensure that they are fully cooked; then immediately forced to cool below 25°C; the cooked bamboo shoots with shells Neatly stacked in the container, covered with a film after the container is full, and put a weight on the film to exert pressure on the shelled bamboo shoots, the pressure is 3000 Newtons / square meter; then naturally ferment for one month; during the fermentation period, the overflow of the shelled bamboo shoots Water removal to adjust and reduce acidity, control pH 3.0. Soak the fermented shelled bamboo shoots in clear water for 1 day, heat-treat them in hot water at 90°C for 10 minutes, reduce the acidity, and adjust the pH to 4.2. The final package leaves the factory.

Embodiment 2

[0022] Example 2, the purchased bamboo shoots are cleaned and boiled with shells after removing the old roots, and boiled in boiling water at a temperature of 100°C for 35 minutes to ensure that they are thoroughly cooked; The cooked unshelled bamboo shoots are neatly stacked in the container, covered with a film after the container is full, and a weight is placed on the film to exert pressure on the unshelled bamboo shoots, the pressure is 4000 Newton / square meter; then ferment naturally for 35 days; during the fermentation period Part of the overflowing water of the shelled bamboo shoots is removed to adjust and reduce the acidity and control the pH value to 3.2. Soak the fermented shelled bamboo shoots in clear water for 1.5 days, heat-treat them in hot water at 85°C for 10 minutes, reduce the acidity, and adjust the pH to 4.5. The final package leaves the factory.

Embodiment 3

[0023] Example 3, the acquired bamboo shoots are cleaned and boiled with shells after removing the old roots, and boiled in boiling water at 100°C for 35 minutes to ensure that they are thoroughly cooked; then immediately rinse with natural cold water, and force cooling to below 25°C; The cooked shelled bamboo shoots are neatly stacked in the container, and the container is covered with a film when the container is full, and a weight is placed on the film to exert pressure on the shelled bamboo shoots, the pressure is 3500 Newton / square meter; then naturally ferment for 40 days; during the fermentation period Remove part of the overflow water of the shelled bamboo shoots to adjust and reduce the acidity, and control the pH value to 3.4. Soak the fermented shelled bamboo shoots in clear water for 2 days, heat-treat them in hot water at 80°C for 10 minutes, reduce the acidity, and adjust the pH to 4.8. The final package leaves the factory.

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Abstract

A method for processing the bamboo shoots to improve their taste and appearance includes such steps as removing root, washing, boiling, forced cooling to 35 deg.C, stacking orderly, covering by plastic film, natural fermenting regulating pH value, rinsing, immersing in clean water and regulating pH value.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of bamboo shoots. Background technique [0002] Bamboo is an economic crop widely grown in southern China. It belongs to the Gramineae family and has many varieties. Bamboo shoots are a kind of delicious food, always subject to liking of numerous diners and the people since ancient times. However, due to its unique astringent taste, many people also stay away from bamboo shoots. Since bamboo shoots are seasonal crops, and fresh bamboo shoots are extremely prone to deterioration, it is necessary to adopt appropriate preservation methods to prolong the edible period. The existing preservation method of bamboo shoots is as follows: the fresh bamboo shoots are steamed with or without shells, and then pickled with salt. This preservation method only just guarantees that bamboo shoots will not go bad, does not add any processing to the composition of bamboo shoots, ast...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/36A23L19/00
Inventor 罗春媖
Owner 罗春媖
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