A processing technology for improving the freezing resistance of bamboo shoots under high water activity

Abstract

The invention discloses a processing technology for improving the antifreeze performance of bamboo shoots under high water activity. The specific process is: firstly, a bamboo shoot and an antifreeze agent are selected; then, the bamboo shoots are pre-cooked, shelled, cut into pieces and other simple treatments are performed; the bamboo shoots are added into an antifreeze solution composed of an antifreeze agent, a color preservative and sodium alginate with different concentrations; the bamboo shoots are heat-treated for about 2 hours under high temperature conditions; the bamboo shoot pieces are taken out and added into a salt water with a concentration of 0.5%; and the bamboo shoots are quickly frozen under the condition of ≤-35°C. The processing technology can effectively improve the antifreeze performance of the bamboo shoots under high water activity, has a certain reference value not only for bamboo shoots but also for other natural vegetables, can realize large-scale production, improve the texture of the bamboo shoots, can better meet the needs of consumer groups for high-quality food, and provide a theoretical basis for the diversified development and industrial development of pre-prepared dishes in the market.

Description

Technical Field

[0001] The patent of this invention relates to the field of agricultural product processing, and specifically to a processing technology for improving the antifreeze performance of bamboo shoots under high water activity. Background Art

[0002] my country is one of the world's largest bamboo shoot producers. Most bamboo shoots are distributed in Zhejiang, Fujian, Sichuan, Hubei and Jiangxi. They are a natural green vegetable with high fiber, high protein and low fat. Fresh bamboo shoots are highly seasonal and prone to browning and lignification. They cannot be stored for a long time after picking, which limits their development space. Therefore, only about 40% of bamboo shoots are sold fresh in China, and about 60% are processed into various products for export to all over the world.

[0003] Nowadays, many companies are considering drying or freezing bamboo shoots to extend their shelf life. However, drying will seriously deplete nutrients such as amino acids, proteins, and glucose, while traditional freezing methods will easily cause bamboo shoots to freeze hollow. The quality of bamboo shoots after thawing is significantly reduced, and the taste is soft. Pre-prepared dishes are not popular with consumers and are not suitable for industrial production. Therefore, it is of great significance to improve the antifreeze performance of bamboo shoots while ensuring their quality in the field of deep processing of agricultural products. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a processing technology for improving the antifreeze performance of bamboo shoots under high water activity, so as to solve the problems of tissue cavitation, browning and soft texture that are prone to occur in the freezing process of bamboo shoots under high water activity, thereby improving the edible quality and application value of bamboo shoots.

[0005] To achieve the above object, the present invention adopts the following technical solutions: A processing technology for improving the frost resistance of bamboo shoots under high water activity, comprising the following steps: Choice of bamboo shoots: You can choose fresh bamboo shoots such as hairy bamboo shoots, hemp bamboo shoots, lei bamboo shoots, horseshoe bamboo shoots, red shell bamboo shoots and ci bamboo shoots.

[0006] Pre-cooking and peeling bamboo shoots: pre-cook the bamboo shoots and water in a mass ratio of 1:5 in boiling water for 0-30 minutes, and then peel them.

[0007] (3) Shaping and cutting bamboo shoots: After peeling the bamboo shoots, first cut off the thick and old parts at the base, and then cut them into strips, slices, and cubes according to different actual production needs.

[0008] (4) Preparation of antifreeze solution: 100-150 parts of antifreeze agent (j+k) + 5-8 parts of color preservative + 3-5 parts of sodium alginate + 3-5 parts of antifreeze protein + 1000 parts of water, wherein the antifreeze agent ① can be 0-150 parts, the antifreeze agent ② can be 0-150 parts, and the color preservative can be disodium ethylenediaminetetraacetic acid or sodium isoascorbate. The above components are fully mixed before use.

[0009] (5) Proportion: Add 100-150 parts of fresh bamboo shoots to 150-200 parts of antifreeze solution, so that the bamboo shoots are completely immersed in the antifreeze solution.

[0010] (6) Pre-cooking: Keep the mixture at 90-100℃ for 1-3 hours and then drain.

[0011] (7) Seasoning: Season the drained bamboo shoots in a high water activity environment according to actual production needs.

[0012] (8) Quick freezing: Quick freezing at ≤-35°C for 1-3 hours.

[0013] Compared with the prior art, the present invention has the following beneficial effects: Most of the pre-prepared dishes on the market, such as bamboo shoots in golden soup with shredded pork, spring bamboo shoots and pork blood soup, or pickled pork with preserved vegetables, are divided into A and B packages for quick freezing, or are sterilized at high temperature for a short time. This is because long-term high-temperature sterilization will make the meat dry and the bamboo shoots soft. If the sterilization time is too short, the sterilization will not be thorough, affecting its shelf life. The bamboo shoots lose a lot of nutrients after quick freezing and are prone to frozen air. Although separate packaging and quick freezing can avoid the above problems to a great extent, it will be time-consuming and labor-intensive, and increase extra costs.

[0014] Therefore, this processing technology uses a combination of different antifreeze agents to penetrate into the bamboo shoots under high temperature conditions, so that the bamboo shoots will still retain good crispness and hardness after quick freezing at high water activity, and will not easily freeze into hollows. The recovery rate after thawing can also reach about 80%. This technology not only has little impact on the texture and flavor of the bamboo shoots, but also can reduce costs and increase efficiency in production, greatly satisfying consumers' dual needs for convenience and deliciousness. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The accompanying drawing is a simplified technical flow chart of the present invention DETAILED DESCRIPTION

[0016] The present invention is further described in detail below in conjunction with specific embodiments: A processing technology process for improving the antifreeze performance of bamboo shoots under high water activity is as follows: first, fresh bamboo shoots are selected as raw materials, the surface mud and sand are cleaned with a cleaning machine, and then they are placed in a pre-cooking pot for pre-cooking for about 20 minutes, cooled with running water, the shells are peeled off, the rough and old parts at the base are cut off, and the remaining parts are cut into small pieces of about 1.5 cm*1.5 cm with a dicing machine, and the pieces are drained through a vibrating sieve for later use; antifreeze solution preparation: 100 parts of antifreeze (①+②) + 6 parts of isoscorbic acid Add 600 parts of bamboo shoots to 1000 parts of antifreeze solution, make sure the antifreeze fully covers the bamboo shoots, keep in a water bath at 95℃ for 2h, take out and drain the water, put the bamboo shoots into a bag after they cool naturally to room temperature, add 20% of the weight of the bamboo shoots in salt water (1000 parts of water + 5 parts of salt), seal the bag with vacuum, and freeze it in a quick freezer set at -38℃ for 2h.

[0017] The above description is only the best implementation example of the present invention. All equivalent changes and modifications made according to the scope of the patent application of the present invention should fall within the scope of the present invention.

Claims

1. A processing technology for improving the frost resistance of bamboo shoots under high water activity, characterized in that: It includes the following steps: (1) Processing of bamboo shoots: pre-cooking, peeling, shaping and cutting; (2) Preparation of antifreeze solution; (3) High-temperature pre-cooking; (4) Preparation and bagging of bamboo shoots; (5) Quick freezing.

2. The processing technology according to claim 1, characterized in that: In step (1), the bamboo shoots are hairy bamboo shoots, hemp bamboo shoots, lei bamboo shoots, horseshoe bamboo shoots, red shell bamboo shoots and ci bamboo shoots.

3. The processing technology according to claim 1, characterized in that: In step (1), the pre-cooking time is 0-30 minutes.

4. The processing technology according to claim 1, characterized in that: In step (1), the cutting process is to cut the bamboo shoots into bamboo shoot shreds, bamboo shoot slices or bamboo shoot chunks according to actual production needs.

5. The processing technology according to claim 1, characterized in that: In step (2), the antifreeze agents are selected from ① and ②, wherein the antifreeze agent ① can be 0-150 parts, and the antifreeze agent ② can be 0-150 parts, and they are mixed evenly with the other components.

6. The processing technology according to claim 1, characterized in that: In step (3), 100-150 parts of fresh bamboo shoots are added to 150-200 parts of antifreeze solution, and then the mixture is placed in a water bath and pre-cooked for 1-3 hours.

7. The processing technology according to claim 1, characterized in that: In step (4), after the cooled bamboo shoots are drained, they can be flavored and bagged according to actual needs, and then vacuum-sealed.

8. The processing technology according to claim 1, characterized in that: In step (5), the freezing temperature is controlled in a quick-freezing machine at ≤-35°C for 1-3 hours.

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