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
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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
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