Large-scale bamboo shoot processing method
Through large-scale bamboo shoot processing methods, including selection, cooling, cleaning, peeling, low-temperature soaking, fermentation and vacuum packaging, the problems of high-salt pickling and chemical preservatives in traditional processes are solved, and the room temperature preservation and nutritional retention of bamboo shoots are achieved. , improve product quality and market competitiveness.
Patent Information
- Application Number
- CN202411548105.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-01
- Publication Date
- 2024-12-13
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The use of high-salt marinating and chemical preservatives in traditional bamboo shoot processing technology leads to loss of nutrients, reduced taste and flavor, and potential health risks, and complex processing process.
Adopt large-scale bamboo shoot processing methods, including selecting fresh bamboo shoots, rapid cooling, thorough cleaning, mechanized peeling, low-temperature soaking, intelligent temperature controlled fermentation, breathable fermentation, vacuum packaging and high-temperature autoclave, avoid the use of chemical preservatives and ensure bamboo shoots natural and healthy.
It has achieved long-term preservation of bamboo shoots at room temperature, retained nutrients to the maximum extent, improved product quality and market competitiveness, and provided consumers with healthy, delicious and nutritious bamboo shoot products.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of bamboo shoot processing, and particularly relates to a large-scale bamboo shoot processing method. Background Art
[0002] Dragon bamboo is a tropical or subtropical plant, with a suitable growth temperature between -3 and 40℃, and it is easy to die in low temperature conditions. Dragon bamboo likes to grow in slightly acidic clay loam, and it has strong shoots and vigorous growth when the soil is deep and moist. Yunnan, with its unique natural conditions, has bred a rich variety of bamboo shoots resources, among which dragon bamboo shoots are particularly popular for their unique crisp and tender taste and fresh flavor.
[0003] In traditional processes, in order to extend the shelf life of bamboo shoots, high concentrations of salt and sulfur are usually used for pickling. This treatment method not only destroys the original nutritional structure of bamboo shoots, resulting in the loss of a large amount of nutrients, but also seriously affects the taste and flavor of bamboo shoots. The sulfur introduced during the pickling process needs to be removed through desulfurization treatment in subsequent processes, which not only increases the complexity of processing, but may also leave harmful substances. At the same time, in order to further extend the shelf life, preservatives need to be added. These chemicals pose potential risks to human health.
[0004] The high-salt pickling process and the addition of chemical preservatives in traditional techniques have led to a serious loss of nutrients such as vitamins and minerals in bamboo shoots, while masking the fresh and fragrant flavor of the bamboo shoots themselves, making it impossible for the final product to fully demonstrate the unique advantages of dragon bamboo shoots. Summary of the invention
[0005] The purpose of the present invention is to provide a large-scale bamboo shoot processing method to solve the problems raised in the above background technology.
[0006] To achieve the above object, the present invention provides the following technical solutions:
[0007] A large-scale bamboo shoot processing method comprises the following steps:
[0008] S1. Picking and initial processing
[0009] Selected raw materials: Choose fresh bamboo shoots that are healthy, free of pests and diseases, and bright in color. Gently peel off the outer shell of the bamboo shoots to avoid damaging the shoots, keep the bamboo shoots intact, and remove the aging part at the bottom.
[0010] Rapid cooling: After peeling, the bamboo shoots should be immediately placed in a pre-cooled insulated refrigerator at about 4°C, and ice packs or refrigerated gel should be used to keep the temperature low. Ensure that the bamboo shoots are delivered to the processing workshop within three hours after picking to reduce nutrient loss and quality degradation;
[0011] S2. Processing workshop
[0012] Thorough cleaning: After entering the workshop, the bamboo shoots are thoroughly cleaned with running water to remove surface impurities and residues;
[0013] Precision peeling: Use mechanized peeling equipment to remove the skin and aging parts of bamboo shoots;
[0014] Soaking and preservation: Soak the bamboo shoots in clean, running cold water immediately after peeling, keeping the water clear to prevent oxidation and discoloration of the bamboo shoots;
[0015] S3, cutting and soaking
[0016] Automated cutting: Use automated cutting equipment to cut into strips, slices or dices. The length of the strips is 3 to 15 cm, the thickness of the slices is 1 to 3 mm, and the size of the dices is 0.3 to 2 cm.
[0017] Low-temperature soaking: Immediately after cutting, soak the bamboo shoots again in clean water with ice cubes, keeping the water temperature below 10°C. The soaking time should be strictly controlled within 2 hours to ensure the freshness of the bamboo shoots.
[0018] S4. Fermentation process optimization
[0019] Intelligent temperature control: The fermentation tank is equipped with a heating rod and a temperature detector to ensure that the water temperature is accurately maintained at 45-50°C;
[0020] Even stirring: Use an electric stirring rod to stir regularly, so that the bamboo shoots are heated evenly during the fermentation process, promoting the activity of beneficial microorganisms and improving fermentation efficiency;
[0021] Breathable fermentation: Use a breathable lid with micropores. The fermentation time is generally 12-15 hours. Stir once or twice in the middle to optimize the fermentation effect.
[0022] S5. Cleaning and adjustment
[0023] Thorough cleaning: After fermentation is complete, stir the bamboo shoots thoroughly before removing them, then place them in a pool of clean water for thorough cleaning to remove any residue from the fermentation process;
[0024] Thorough cleaning: After fermentation is complete, stir the bamboo shoots thoroughly before removing them, then place them in a pool of clean water for thorough cleaning to remove any residue from the fermentation process;
[0025] Acid-base adjustment: Test the pH of the fermentation tank and adjust the pH by water temperature and soaking time;
[0026] S6. Packaging and storage
[0027] Vacuum packaging: The washed bamboo shoots are immediately vacuum packed, and 0.0005-0.001% clean salt water is added to the vacuum packaging, with the added amount being 6:1-2:1 for bamboo shoots: salt water, to exclude air from the package and extend the shelf life. High temperature and high pressure sterilization technology is used, with a sterilization temperature of 100-110°C and a sterilization time of 40-60 minutes to ensure that there is no microbial contamination in the package and to improve product safety. All batches of products must undergo strict quality inspection before leaving the factory, including appearance inspection, taste tasting, and microbial index testing. They are stored in a cool and dry place, away from direct sunlight, with the temperature controlled at 15-25°C and the relative humidity not exceeding 70%, to ensure that the product maintains a high-quality state for a long time.
[0028] Preferably, the temperature detector in S4 includes but is not limited to a handheld digital display electronic thermometer, a wireless LoRa / LoRawan plug-in handheld digital display thermometer, and a probe type wireless digital display temperature detector.
[0029] Compared with the prior art, the present invention has the following beneficial effects:
[0030] The present invention abandons the use of high-salt and high-sulfur pickling and chemical preservatives in the processing of bamboo shoots, and realizes long-term storage of bamboo shoots at room temperature. By not adding any chemical preservatives and artificial colors, the naturalness and health of the product are ensured. By optimizing the processing technology and packaging technology, the long-term storage of the product at room temperature is realized, and the storage and transportation costs are reduced. At the same time, low-temperature treatment or other advanced technologies are adopted to maximize the retention of nutrients such as vitamins and minerals in bamboo shoots.
[0031] The present invention solves the problems existing in the traditional processing technology, improves the processing quality and market competitiveness of Yunnan long bamboo shoots, and provides consumers with healthier, more delicious and nutritious bamboo shoot products. DETAILED DESCRIPTION
[0032] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0033] Embodiment 1:
[0034] A large-scale bamboo shoot processing method comprises the following steps:
[0035] Selected raw materials: Choose fresh bamboo shoots that are healthy, free of pests and diseases, and bright in color. Gently peel off the outer shell of the bamboo shoots to avoid damaging the shoots, keep the bamboo shoots intact, and remove the aging part at the bottom.
[0036] After peeling, bamboo shoots should be immediately placed in an insulated refrigerator pre-cooled to 4°C, using ice packs or refrigeration gel to keep the temperature low, ensuring that the bamboo shoots are delivered to the processing workshop within three hours after picking to reduce nutrient loss and quality degradation;
[0037] After entering the workshop, the bamboo shoots are thoroughly washed with running water to remove surface impurities and residues; the mechanized peeling equipment is used to remove the skin and aging parts of the bamboo shoots; after peeling, the bamboo shoots are immediately soaked in clean, running cold water to keep the water clear and prevent oxidation and discoloration of the bamboo shoots; the length of the shreds is 3 to 15 cm using automated cutting equipment. After cutting, the bamboo shoots are immediately soaked in clean water with ice cubes again, keeping the water temperature below 10℃, and the soaking time is strictly controlled within 2 hours to ensure the freshness of the bamboo shoots.
[0038] The fermentation tank is equipped with a heating rod and a handheld digital thermometer to ensure that the water temperature is accurately maintained at 48°C;
[0039] Use an electric stirring rod to stir regularly, so that the bamboo shoots are heated evenly during the fermentation process, promoting the activity of beneficial microorganisms and improving fermentation efficiency;
[0040] A breathable lid with micropores is used, and the fermentation time is generally 12 hours. Stir thoroughly one or twice in the middle to optimize the fermentation effect. After the fermentation is completed, stir thoroughly before taking out the bamboo shoots, and then put them into a clean water pool for thorough cleaning to remove residues from the fermentation process. Acid-base adjustment: test the pH of the fermentation tank and adjust the pH by water temperature and soaking time.
[0041] Vacuum packaging: After cleaning, the bamboo shoots are immediately vacuum-packed. Clean salt water with a concentration of one thousandth is added to the vacuum packaging, and the added amount is 2:1 for bamboo shoots: salt water. High temperature and high pressure sterilization technology is used, and the sterilization temperature is 100°C and the sterilization time is 60 minutes to ensure that there is no microbial contamination in the package and improve product safety. All batches of products must undergo strict quality inspections before leaving the factory, including appearance inspection, taste tasting, and microbial index testing. They are stored in a cool and dry place, avoiding direct sunlight, with a temperature controlled between 15-25°C and a relative humidity of no more than 70%, to ensure that the product maintains a high-quality state for a long time. At the same time, the production date and shelf life are marked on the package so that consumers can understand and reasonably arrange the time of consumption.
[0042] Embodiment 2:
[0043] A large-scale bamboo shoot processing method comprises the following steps:
[0044] In the early morning or evening, choose fresh bamboo shoots that are healthy, free of pests and diseases, and bright in color for picking. At this time, the bamboo shoots are full of moisture and taste best.
[0045] Use special tools to gently peel off the outer shell of the bamboo shoots to avoid damaging the shoots, keeping the shoots intact, while removing the aging part at the bottom.
[0046] After peeling, the bamboo shoots should be immediately placed in an insulated refrigerator pre-cooled to 4°C, and ice packs or refrigeration gel should be used to keep the temperature low, ensuring that the bamboo shoots are delivered to the processing workshop within three hours after picking to reduce nutrient loss and quality deterioration.
[0047] After entering the workshop, the bamboo shoots are first thoroughly washed with running water to remove surface impurities and residues.
[0048] Use mechanized peeling equipment to accurately remove the skin and aging parts of the bamboo shoots to ensure uniform texture and reduce manual operation errors. Soak the bamboo shoots in clean, running cold water immediately after peeling, or use a timed water change system to keep the water clear and prevent oxidation and discoloration of the bamboo shoots.
[0049] According to market demand, we use advanced automated cutting equipment to accurately control the size of shreds, slices or dices to ensure consistent product shape.
[0050] Low-temperature soaking: Immediately after cutting, soak the bamboo shoots again in clean water with ice cubes, keeping the water temperature below 10°C to effectively reduce nutrient loss and cell damage. The soaking time should be strictly controlled within 2 hours to ensure the freshness of the bamboo shoots.
[0051] The fermentation tank is equipped with an intelligent temperature control system to ensure that the water temperature is accurately maintained at 45°C, providing the best temperature environment for bamboo shoot fermentation. An electric stirring rod is used for regular stirring to ensure that the bamboo shoots are heated evenly during the fermentation process, promote the activity of beneficial microorganisms, and improve fermentation efficiency. A breathable cover with micropores is used to ensure gas exchange in the fermentation tank and prevent external pollution. The fermentation time is flexibly adjusted according to the state of the bamboo shoots and weather conditions, which is 12 hours. Stir once or twice in the middle to optimize the fermentation effect.
[0052] After fermentation, stir the bamboo shoots thoroughly before taking them out, and then put them into a clean water tank for thorough cleaning to remove the residues from the fermentation process. Acid-base adjustment: Test the pH of the fermentation tank and adjust the pH by water temperature and soaking time.
[0053] The washed bamboo shoots are immediately vacuum packed, wherein 0.0005% clean salt water is added to the vacuum packing, and the added amount is 6:1 for bamboo shoots: salt water, so as to prolong the shelf life.
[0054] High temperature and high pressure sterilization technology is used, with the sterilization temperature at 110°C and the sterilization time for 40 minutes to ensure that there is no microbial contamination in the package and improve product safety.
[0055] Each batch of products must undergo strict quality inspection before leaving the factory, including appearance inspection, taste tasting, microbial index testing, etc., to ensure that the products meet the standards. The finished bamboo shoots should have a natural color, a crisp taste, a unique flavor, no odor, and no impurities. Store in a cool and dry place, avoid direct sunlight, keep the temperature below 25℃, and the relative humidity not exceeding 70%, to ensure that the product maintains a high-quality state for a long time. At the same time, it is recommended to mark the production date and shelf life on the packaging so that consumers can understand and reasonably arrange the time of consumption.
[0056] Among them, the present invention can increase quality inspection and traceability, and online monitoring: set up multiple online monitoring points during the processing process to monitor the quality indicators of bamboo shoots in real time, such as temperature, pH value, number of microorganisms, etc., to ensure stable product quality. Establish a complete product traceability system to record every link from raw material picking to product delivery, ensure that the source of the product is traceable, and improve consumer trust. Utilize an intelligent warehousing system to automatically adjust inventory and distribution plans according to the shelf life and sales of the product to ensure product freshness. Use cold chain distribution technology to ensure that the product maintains a low temperature environment during transportation to avoid quality degradation.
[0057] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.
[0058] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.
Claims
1. A large-scale bamboo shoot processing method, characterized in that: The following steps are involved: S1. Picking and initial processing Selected raw materials: Choose fresh bamboo shoots that are healthy, free of pests and diseases, and bright in color. Gently peel off the outer shell of the bamboo shoots to avoid damaging the shoots, keep the bamboo shoots intact, and remove the aging part at the bottom. Rapid cooling: After peeling, the bamboo shoots should be immediately placed in a pre-cooled insulated refrigerator at 4°C, and ice packs or refrigerated gel should be used to keep the temperature low. Ensure that the bamboo shoots are delivered to the processing workshop within three hours after picking to reduce nutrient loss and quality degradation; S2. Processing workshop Thorough cleaning: After entering the workshop, the bamboo shoots are thoroughly cleaned with running water to remove surface impurities and residues; Precision peeling: Use mechanized peeling equipment to remove the skin and aging parts of bamboo shoots; Soaking and preservation: Soak the bamboo shoots in clean, running cold water immediately after peeling, keeping the water clear to prevent oxidation and discoloration of the bamboo shoots; S3, cutting and soaking Automatic cutting: Use automatic cutting equipment to cut into strips, slices or dices. The length of the strips is 3 to 20 cm, the thickness of the slices is 1 to 3 mm, and the size of the dices is 0.3 to 2 cm. Low-temperature soaking: Soak the bamboo shoots again in clean water with ice cubes immediately after cutting, keeping the water temperature below 10°C and the soaking time strictly controlled within 2 hours to ensure the freshness of the bamboo shoots; S4. Fermentation process optimization Intelligent temperature control: The fermentation tank is equipped with a heating rod and a temperature detector to ensure that the water temperature is accurately maintained at 45-50°C; Even stirring: Use an electric stirring rod to stir regularly, so that the bamboo shoots are heated evenly during the fermentation process, promoting the activity of beneficial microorganisms and improving fermentation efficiency; Breathable fermentation: Use a breathable lid with micropores. The fermentation time is generally 12-15 hours. Stir once or twice in the middle to optimize the fermentation effect. S5. Cleaning and adjustment Thorough cleaning: After fermentation is complete, stir the bamboo shoots thoroughly before removing them, then place them in a pool of clean water for thorough cleaning to remove any residue from the fermentation process; Acid-base adjustment: Test the pH of the fermentation tank and adjust the pH by water temperature and soaking time; S6. Packaging and storage Vacuum packaging: The washed bamboo shoots are immediately vacuum packed, and 0.0005-0.001% clean salt water is added to the vacuum packaging, with the added amount being 6:1-2:1 for bamboo shoots: salt water, to exclude air from the package and extend the shelf life. High temperature and high pressure sterilization technology is used, with a sterilization temperature of 100-110°C and a sterilization time of 40-60 minutes to ensure that there is no microbial contamination in the package and to improve product safety. All batches of products must undergo strict quality inspection before leaving the factory, including appearance inspection, taste tasting, and microbial index testing. They are stored in a cool and dry place, away from direct sunlight, with the temperature controlled at 15-25°C and the relative humidity not exceeding 70%, to ensure that the product maintains a high-quality state for a long time.
2. A large-scale bamboo shoot processing method according to claim 1, characterized in that: The temperature detector in S4 includes but is not limited to a handheld digital display electronic thermometer, a wireless LoRa / LoRawan plug-in handheld digital display thermometer, and a probe type wireless digital display temperature detector.