Processing and making method of preserved bamboo shoots

Abstract

The invention discloses a processing and making method of preserved bamboo shoots, and relates to the field of preserved bamboo shoot processing, and the processing and making method of the preserved bamboo shoots comprises the following steps: S1, a raw material preparation step: firstly, preparing dried bamboo shoots, white granulated sugar, citric acid and sodium hydrogen sulfite, collecting fresh bamboo shoots without diseases and insect pests, without obvious elongation and with appropriate cellulose content as processing raw materials, cleaning with clean water for later use; the method can overcome the defect that the traditional preserved bamboo shoots have a numb taste after being processed, the whole eating taste can be better, meanwhile, the product is palatable in sourness and sweetness, rich in cellulose and high in nutritional value, has the effects of eliminating greasiness, reducing body fat and prolonging life, can effectively maintain the original nutritional ingredients of the bamboo shoots, and is suitable for popularization and application. Meanwhile, the product is endowed with unique flavor and good taste.

Description

Technical Field

[0001] The invention relates to the field of bamboo shoot jerky processing, in particular to a method for processing and making bamboo shoot jerky. Background Art

[0002] Bamboo shoots are rich in resources and have high nutritional value. They are rich in dietary fiber, which can promote intestinal peristalsis, reduce weight and aid digestion, prevent constipation, promote the discharge of cholesterol in the intestine, reduce serum cholesterol content, and prevent cardiovascular disease and colon cancer. Bamboo shoots are a kind of health vegetable food that people like. However, there are few bamboo shoot products that are easy to eat on the market.

[0003] At present, there are very few bamboo shoot products that are easy to eat on the market, and the traditional processing of bamboo shoot jerky cannot go through the four steps of raw material processing, bleaching, sugar boiling and drying, and cannot go through specific process flow and production points to produce dark brown, transparent and tough bamboo shoot jerky. After the traditional bamboo shoot jerky is processed, it has a numb taste and the overall taste is poor. The product cannot be sweet and sour, rich in cellulose, and cannot eliminate greasiness, reduce body fat and prolong life.

[0004] Therefore, those skilled in the art provide a method for processing and preparing bamboo shoot jerky to solve the problems raised in the above-mentioned background technology. Summary of the invention

[0005] The purpose of the present invention is to provide a processing and production method of bamboo shoot jerky, so as to solve the problems mentioned in the above background technology that there are few convenient bamboo shoot products on the market, and the traditional bamboo shoot jerky cannot be processed through the four steps of raw material processing, bleaching, sugar boiling and drying, and cannot be processed through specific process flow and production points to obtain dark brown, transparent and tough bamboo shoot jerky. After the traditional bamboo shoot jerky is processed, it has a numb taste and the overall edible taste is poor. The product cannot be sweet and sour and rich in cellulose, and cannot eliminate greasiness, reduce body fat and prolong life.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for processing and manufacturing bamboo shoot preserved meat, comprising the following steps:

[0008] S1: raw material preparation step, first prepare dried bamboo shoots, white sugar, citric acid and sodium bisulfite, collect fresh bamboo shoots without obvious jointing and cellulose content as processing raw materials, then wash with clean water, and then set aside;

[0009] S2: raw material processing step, the dried bamboo shoots are placed in a container, boiling water is poured into the container to submerge the bamboo shoots, the lid is closed, the bamboo shoots are boiled after soaking for 10 hours, and then a small fire is used to cook for 30 minutes, and then the bamboo shoots are taken out and soaked in water for 12 hours to check whether they are thoroughly soaked. After thoroughly soaking, the soaked bamboo shoots are cut into bamboo shoots with a length of 5-8 cm and a width of 1 cm for standby use;

[0010] S3: soaking treatment step, soaking the bamboo shoots in a sodium bisulfite solution with a concentration of 0.2%-0.3% for 6-8 hours to make the bamboo shoots turn white, and then washing them with clean water.

[0011] S4: a sugar boiling treatment step, adding citric acid to a sugar solution with a concentration of 30%-35%, putting it into a pot, pouring the bamboo shoots into the pot and boiling for 50 minutes, adding white sugar twice, removing the pot when the sugar solution concentration is 45% measured by a saccharimeter, soaking for 24 hours, then boiling the sugar solution for 40 minutes, adding white sugar and boiling until the sugar solution concentration is 55%, and then soaking for 24 hours, boiling the sugar for the third time for 30 minutes to make the sugar solution concentration reach 65%, and finally soaking for another 24 hours;

[0012] S5: drying step, taking out the bamboo shoots soaked in sugar, draining the sugar solution, spreading them on a baking tray, and baking them at 65° C. for 25-30 hours until the surface is not sticky and elastic;

[0013] S6: Packaging step: After the bamboo shoots are baked, they are cooled at room temperature, impurities are removed, and they are sorted and graded to make their appearance consistent. They are bagged in fixed quantities, vacuum-packed and sealed, and the finished products are inspected and qualified.

[0014] As a preferred embodiment of the present invention: in the raw material preparation step, 100 kg of dried bamboo shoots, 45 kg of white sugar, the concentration of citric acid can be selected from 0.05% to 0.%, and the concentration of sodium bisulfite can be selected from 0.2% to 0.3%.

[0015] As a preferred embodiment of the present invention: in the sugar boiling step, the amount of citric acid added is 0.1% of the total weight of the sugar solution and the bamboo shoots, and the interval between two additions of white sugar is 10 minutes.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The processing and production method of the bamboo shoot jerky of the present invention can change the characteristic that there are few bamboo shoot products that are easy to eat on the market. In the processing of traditional bamboo shoot jerky, four steps of raw material processing, bleaching and soaking, sugar boiling and drying are carried out, and dark brown-red, transparent and tough bamboo shoot jerky is obtained through specific process flow and production key points, thereby changing the defect of traditional bamboo shoot jerky having a numbing taste after processing, and the overall edible taste can be better. At the same time, the product can be sweet and sour, rich in cellulose, high in nutritional value, has the effects of eliminating greasiness, reducing body fat and prolonging life, can effectively maintain the original nutritional components of the bamboo shoots, and at the same time give the product a unique flavor and good taste. DETAILED DESCRIPTION

[0018] In an embodiment of the present invention, a method for processing and making bamboo shoots is provided, and the method for processing and making bamboo shoots comprises the following steps:

[0019] S1: raw material preparation step, first prepare dried bamboo shoots, white sugar, citric acid and sodium bisulfite, collect fresh bamboo shoots without obvious jointing and cellulose content as processing raw materials, then wash with clean water, and then set aside;

[0020] S2: raw material processing step, the dried bamboo shoots are placed in a container, boiling water is poured into the container to submerge the bamboo shoots, the lid is closed, the bamboo shoots are boiled after soaking for 10 hours, and then a small fire is used to cook for 30 minutes, and then the bamboo shoots are taken out and soaked in water for 12 hours to check whether they are thoroughly soaked. After thoroughly soaking, the soaked bamboo shoots are cut into bamboo shoots with a length of 5-8 cm and a width of 1 cm for standby use;

[0021] S3: soaking treatment step, soaking the bamboo shoots in a sodium bisulfite solution with a concentration of 0.2%-0.3% for 6-8 hours to make the bamboo shoots turn white, and then washing them with clean water.

[0022] S4: a sugar boiling treatment step, adding 0.1% citric acid to a sugar solution with a concentration of 30%-35%, putting it into a pot, pouring the bamboo shoots into the pot and boiling for 50 minutes, adding white sugar twice, taking the pot off when the sugar solution concentration is 45% measured by a saccharimeter, soaking for 24 hours, then boiling the sugar solution for 40 minutes, adding white sugar and boiling until the sugar solution concentration is 55%, and then soaking for 24 hours, boiling the sugar for the third time for 30 minutes to make the sugar solution concentration reach 65%, and finally soaking for another 24 hours;

[0023] S5: drying step, taking out the bamboo shoots soaked in sugar, draining the sugar solution, spreading them on a baking tray, and baking them at 65° C. for 25-30 hours until the surface is not sticky and elastic;

[0024] S6: Packaging step: After the bamboo shoots are baked, they are cooled at room temperature, impurities are removed, and they are sorted and graded to make their appearance consistent. They are bagged in fixed quantities, vacuum-packed and sealed, and the finished products are inspected and qualified.

[0025] The invention can change the fact that there are few convenient bamboo shoot products on the market. In the traditional processing of bamboo shoot jerky, dark brown, transparent and tough bamboo shoot jerky is obtained through four steps of raw material treatment, bleaching and soaking, sugar boiling and drying through specific process flow and production points.

[0026] In the raw material preparation step, 100 kg of dried bamboo shoots, 45 kg of white sugar, 0.05%-0.1% of citric acid, and 0.2%-0.3% of sodium bisulfite can be used. In the sugar boiling step, the amount of citric acid added is 1% of the total weight of the sugar solution and the bamboo shoots, and the interval between two additions of white sugar is 10 minutes.

[0027] The defect of traditional bamboo shoot jerky having a numbing taste after processing can be changed, and the overall eating taste can be better. At the same time, the product can be sweet and sour, rich in cellulose, high in nutritional value, and has the effects of eliminating greasiness, reducing body fat and prolonging life. It can effectively maintain the original nutritional components of bamboo shoots and give the product a unique flavor and good taste.

[0028] The working principle of the present invention is: a processing and production method of bamboo shoots comprises the following steps:

[0029] S1: raw material preparation step, first prepare dried bamboo shoots, white sugar, citric acid and sodium bisulfite, collect fresh bamboo shoots without pests and diseases, without obvious jointing and with appropriate cellulose content as processing raw materials, then wash them with clean water, and then set them aside; in the raw material preparation step, 100 kg of dried bamboo shoots, 45 kg of white sugar, 0.05%-0.1% of citric acid concentration, and 0.2%-0.3% of sodium bisulfite concentration can be selected.

[0030] S2: raw material processing step, the dried bamboo shoots are placed in a container, boiling water is poured into the container to submerge the bamboo shoots, the lid is closed, the bamboo shoots are boiled after soaking for 10 hours, and then a small fire is used to cook for 30 minutes, and then the bamboo shoots are taken out and soaked in water for 12 hours to check whether they are thoroughly soaked. After thoroughly soaking, the soaked bamboo shoots are cut into bamboo shoots with a length of 5-8 cm and a width of 1 cm for standby use;

[0031] S3: soaking treatment step, soaking the bamboo shoots in a sodium bisulfite solution with a concentration of 0.2%-0.3% for 6-8 hours to make the bamboo shoots turn white, and then washing them with clean water.

[0032] S4: sugar boiling treatment step, adding citric acid to a sugar solution with a concentration of 30%-35%, putting it into a pot, pouring the bamboo shoots into the pot and boiling for 50 minutes, adding white sugar twice, and removing from the pot when the sugar solution concentration is 45% measured by a saccharimeter, soaking for 24 hours, then boiling the sugar solution for 40 minutes, adding white sugar and boiling until the sugar solution concentration is 55%, and then soaking for 24 hours, boiling for the third time for 30 minutes to make the sugar solution concentration reach 65%, and finally soaking for another 24 hours; in the sugar boiling treatment step, the amount of citric acid added is 0.1% of the total weight of the sugar solution and the bamboo shoots, and the interval time between the two additions of white sugar is 10 minutes.

[0033] S5: drying step, taking out the bamboo shoots soaked in sugar, draining the sugar solution, spreading them on a baking tray, and baking them at 65° C. for 25-30 hours until the surface is not sticky and elastic;

[0034] S6: Packaging step: After the bamboo shoots are baked, they are cooled at room temperature, impurities are removed, and they are sorted and graded to make their appearance consistent. They are bagged in fixed quantities, vacuum-packed and sealed, and the finished products are inspected and qualified.

[0035] The invention can change the characteristic that there are few convenient bamboo shoot products on the market. In the traditional processing of bamboo shoot preserves, the four steps of raw material processing, bleaching, sugar boiling and drying are carried out, and the dark brown, transparent and tough bamboo shoot preserves are obtained through specific process flow and production points. The defect of the traditional bamboo shoot preserves having a numbing taste after processing can be changed, and the overall edible taste can be better. At the same time, the product can be sweet and sour, rich in cellulose, high in nutritional value, and has the effects of eliminating greasiness, reducing body fat and prolonging life. The original nutritional components of bamboo shoots can be effectively maintained, and the product is endowed with a unique flavor and good taste.

[0036] What is described above is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for processing and preparing preserved bamboo shoots, characterized in that: The processing and production method of the preserved bamboo shoots comprises the following steps: S1: raw material preparation step, first prepare dried bamboo shoots, white sugar, citric acid and sodium bisulfite, collect fresh bamboo shoots without obvious jointing and cellulose content as processing raw materials, then wash with clean water, and then set aside; S2: raw material processing step, the dried bamboo shoots are placed in a container, boiling water is poured into the container to submerge the bamboo shoots, the lid is closed, the bamboo shoots are boiled after soaking for 10 hours, and then a small fire is used to cook for 30 minutes, and then the bamboo shoots are taken out and soaked in water for 12 hours to check whether they are thoroughly soaked. After thoroughly soaking, the soaked bamboo shoots are cut into bamboo shoots with a length of 5-8 cm and a width of 1 cm for standby use; S3: soaking treatment step, soaking the bamboo shoots in a sodium bisulfite solution with a concentration of 0.2%-0.3% for 6-8 hours to make the bamboo shoots turn white, and then washing them with clean water. S4: sugar boiling treatment step, adding 0.1% citric acid to a sugar solution with a concentration of 30%-35%, putting it into a pot, pouring the bamboo shoots into the pot and boiling for 50 minutes, adding white sugar twice, taking the pot off when the sugar solution concentration is 45% measured by a saccharimeter, soaking for 24 hours, then boiling the sugar solution for 40 minutes, adding white sugar and boiling until the sugar solution concentration is 55%, and then soaking for 24 hours, boiling the sugar for the third time for 30 minutes to make the sugar solution concentration reach 65%, and finally soaking for 24 hours; S5: drying step, taking out the bamboo shoots soaked in sugar, draining the sugar solution, spreading them on a baking tray, and baking them at 65° C. for 25-30 hours until the surface is not sticky and elastic; S6: Packaging step: After the bamboo shoots are baked, they are cooled at room temperature, impurities are removed, and they are sorted and graded to make their appearance consistent. They are bagged in fixed quantities, vacuum-packed and sealed, and the finished products are inspected and qualified.

2. The method for processing and preparing preserved bamboo shoots according to claim 1, characterized in that: In the raw material preparation step, 100 kg of dried bamboo shoots, 45 kg of white sugar, 0.05%-0.1% of citric acid concentration, and 0.2%-0.3% of sodium bisulfite concentration can be selected.

3. The method for processing and preparing preserved bamboo shoots according to claim 1, characterized in that: In the sugar boiling step, the amount of citric acid added is 0.05%-0.1% of the total weight of the sugar solution and the bamboo shoots, and the interval between two additions of white sugar is 10 minutes.