Processing method for original-taste bamboo shoots
Through low-temperature cooking, marinating and step-sterilization, bamboo shoots are processed to solve the seasonal and perishable problems of bamboo shoots, retaining the natural flavor and nutritional ingredients of bamboo shoots, extending the shelf life, and maintaining a crisp and tender taste.
Patent Information
- Application Number
- CN202510429644.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-08
- Publication Date
- 2025-05-30
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing bamboo shoot processing methods have seasonal and perishable problems, and common processing methods such as salting, smoke and lyophilization have problems such as damage to umami flavor, producing carcinogens or high energy consumption.
The bamboo shoots are processed by low-temperature cooking, cooling and draining, pickling, soup packaging and step-by-step sterilization. The method includes specific steps such as vacuum cooking, ultrasonic cleaning, rinsing and soaking, marinating liquid preparation and step sterilization.
Effectively retain the natural flavor and nutritional ingredients of bamboo shoots, extend their shelf life, maintain a crisp and tender taste, is suitable for large-scale production, and reduces the loss of water-soluble vitamins.
Smart Images
Figure CN120052515A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and specifically refers to a processing method for original flavor bamboo shoots. Background Art
[0002] As a natural and healthy food, bamboo shoots are highly favored by consumers due to their unique taste and rich nutritional value. However, the seasonality and perishability of bamboo shoots limit their year-round supply and market circulation.
[0003] Currently, in order to ensure the circulation of bamboo shoots, it is usually necessary to process bamboo shoots. Existing processing methods include salting, smoking, and freeze-drying. The salting method is easy to destroy umami amino acids, the smoking method is easy to produce carcinogens such as benzo[a]pyrene, and the sulfurous acid salt residue exceeds the standard. Ordinary freeze-drying has high energy consumption and requires rehydration before consumption, which is rather troublesome. Summary of the Invention
[0004] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a processing method for original flavor bamboo shoots that is convenient to operate and use, can retain the flavor of bamboo shoots, and is easy to store and transport.
[0005] To solve the above technical problem, the technical solution provided by the present invention is: a processing method for original flavor bamboo shoots, including the following steps:
[0006] Step 1: Harvest fresh and intact bamboo shoots for raw material pretreatment;
[0007] Step 2: Boil the pretreated bamboo shoots at low temperature;
[0008] Step 3: Cool and drain the bamboo shoots obtained in Step 2;
[0009] Step 4: Marinate the bamboo shoots obtained in Step 3;
[0010] Step 5: Inject soup and package the marinated bamboo shoots;
[0011] Step 6: Perform stepwise sterilization on the packaged bamboo shoots;
[0012] Step 7: Store in the warehouse after finished product inspection.
[0013] Preferably, in Step 1, the height of the bamboo shoots above the ground is 20 - 35 cm, without insect damage or mildew, and the emergence time is less than 6 hours.
[0014] Preferably, the pretreatment in Step 1 includes cutting off the roots, removing the outer hard shell, rinsing with clean water, and classifying the cleaned bamboo shoots by length:
[0015] Super grade is greater than 22 cm, first grade is 16 - 21 cm, second grade is 6 - 15 cm. Cut the first grade bamboo shoots into slices and the second grade bamboo shoots into pieces;
[0016] The processed bamboo shoots are classified and subjected to gradient cleaning.
[0017] Preferably, the gradient cleaning includes rinsing with normal-temperature clear water and then rinsing twice with a 1% citric acid solution, and then performing ultrasonic cleaning three times. The ultrasonic cleaning parameters are 40 kHz and 10 - 15 min.
[0018] Preferably, in step 2, it includes subjecting the classified bamboo shoots to vacuum boiling. The vacuum degree is -0.08 to -0.095 MPa, the temperature is 75 - 83 °C, and the duration is: 25 - 30 min for special grade, 15 - 20 min for first grade, and 10 - 15 min for second grade.
[0019] In step 3, flowing cold water is used to cool the boiled bamboo shoots to less than 25 °C, and the cooled bamboo shoots are rinsed and soaked for 12 - 16 h.
[0020] Preferably, in step 4, it includes preparing a pickling solution and soaking the bamboo shoots in the pickling solution, and turning the bamboo shoots regularly.
[0021] The pickling solution includes 3 - 5% table salt, 1.5 - 3% white vinegar, 1 - 1.5% white sugar, 0.5 - 1% vitamin C, and the balance of water.
[0022] Preferably, in step 5, it includes filling the bamboo shoots into bags and injecting a flavoring liquid with a pH of 5.0 - 5.5, and the solid content is greater than 70%.
[0023] Preferably, the stepped sterilization includes sterilizing at 105 °C for 15 - 20 min and sterilizing at 125 °C for 15 - 20 min.
[0024] After sterilization, the product is cooled to normal temperature.
[0025] The advantages of the present invention compared with the prior art are as follows:
[0026] In the method provided by the present invention, it can effectively retain the natural flavor and nutritional components of bamboo shoots, extend their shelf life, and at the same time maintain their crispy and tender texture. It is applicable to large-scale production and has broad application prospects. Among them, the negative pressure environment reduces the boiling point, reduces the loss of water-soluble vitamins, allows for long-time boiling, effectively decomposes pectin, thoroughly rinses to remove soluble tannins and astringent substances, and ensures the subsequent texture. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 It is a structural schematic diagram of a processing method for original flavor bamboo shoots. DETAILED DESCRIPTION OF THE INVENTION
[0028] The present invention will be further described in detail below with reference to the drawings.
[0029] Combined with the attached Figure 1 As shown, a processing method for original flavor bamboo shoots includes the following steps: Step 1: Harvest fresh and intact bamboo shoots for raw material pretreatment; Step 2: Boil the pretreated bamboo shoots at low temperature; Step 3: Cool and drain the bamboo shoots obtained in Step 2; Step 4: Marinate the bamboo shoots obtained in Step 3; Step 5: Inject soup into the marinated bamboo shoots for packaging; Step 6: Perform stepwise sterilization on the packaged bamboo shoots; Step 7: Store in the warehouse after finished product inspection.
[0030] In Step 1, the height of the bamboo shoots above the ground is 20 - 35 cm, without insect damage or mildew, and the emergence time is less than 6 hours. And the pretreatment in Step 1 includes cutting off the roots, removing the outer hard shell and then rinsing with clean water, and classifying the cleaned bamboo shoots by length:
[0031] Super grade is greater than 22 cm, first grade is 16 - 21 cm, second grade is 6 - 15 cm. Cut the first grade bamboo shoots into slices and the second grade bamboo shoots into pieces; classify and wash the processed bamboo shoots in gradients.
[0032] In one of the embodiments:
[0033] Gradient washing includes rinsing with normal temperature clean water first and then rinsing twice with 1% citric acid solution, and then performing ultrasonic cleaning three times after rinsing. The ultrasonic cleaning parameters are 40 kHz and 10 - 15 minutes.
[0034] In Step 2, it includes classifying and performing vacuum boiling on the graded bamboo shoots, with a vacuum degree of -0.08 - 0.095 MPa, a temperature of 75 - 83 °C, and a duration: 25 - 30 minutes for super grade, 15 - 20 minutes for first grade, and 10 - 15 minutes for second grade;
[0035] In Step 3, use flowing cold water to cool the boiled bamboo shoots to less than 25 °C, and soak the cooled bamboo shoots in water for rinsing for 12 - 16 hours.
[0036] In Step 4, it includes preparing the pickling solution and soaking the bamboo shoots in the pickling solution, and turning the bamboo shoots regularly; the pickling solution includes 3 - 5% table salt, 1.5 - 3% white vinegar, 1 - 1.5% white sugar, 0.5 - 1% vitamin C and the balance of water.
[0037] In Step 5, it includes injecting a flavoring liquid with a pH of 5.0 - 5.5 and a solid content greater than 70% into the bamboo shoots after bagging. Stepwise sterilization includes sterilizing at 105 °C for 15 - 20 minutes and sterilizing at 125 °C for 15 - 20 minutes; after sterilization, cool the product to room temperature.
[0038] In one of the embodiments:
[0039] Select fresh bamboo shoots, and obtain clean bamboo shoots after pretreatment. Rinse them with normal-temperature clear water and then rinse them twice with 1% citric acid solution. After rinsing, perform ultrasonic cleaning three times. The parameters of ultrasonic cleaning are 40 kHz and 10 min. The vacuum cooking temperature is 81 °C, and the time for special grade is 30 min, for first grade is 20 min, and for second grade is 15 min. Soak and rinse for 14 h. Prepare a pickling solution with 3% salt, 1.5% white vinegar, 1% white sugar, 0.5% vitamin C, and the balance of water, and pickle for 16 h, turning once every 2 h. After filling the bamboo shoots into bags, inject a flavoring liquid with a pH of 5.0 - 5.5 and a solid content of more than 70%. The stepped sterilization includes sterilization at 105 °C for 15 min and at 125 °C for 15 min. After sterilization, cool the product to normal temperature.
[0040] The content not described in detail in this specification belongs to the prior art well-known to those skilled in the art.
[0041] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and the descriptions in the specification only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed.
[0042] In addition, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present invention, "a plurality of" means two or more, unless otherwise specifically defined.
[0043] In the present invention, unless otherwise clearly specified and limited, the terms such as "installation", "connection", "connection", "fixation" and the like should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or integrated; it can be directly connected, or indirectly connected through an intermediate medium. It can be the internal communication of two components or the interaction relationship between two components. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.
[0044] In the present invention, unless otherwise clearly defined and limited, the first feature being "above" or "below" the second feature may include direct contact between the first and second features, or may include the first and second features not being in direct contact but in contact through additional features therebetween. Moreover, the first feature being "above", "over" and "on top of" the second feature includes the first feature being directly above and obliquely above the second feature, or merely indicating that the horizontal height of the first feature is higher than that of the second feature. The first feature being "below", "beneath" and "underneath" the second feature includes the first feature being directly below and obliquely below the second feature, or merely indicating that the horizontal height of the first feature is less than that of the second feature
[0045] The above description of the present invention and its embodiments is not restrictive. What is shown in the drawings is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In general, if those of ordinary skill in the art are inspired by it and, without departing from the spirit of the present invention, design similar structural modes and embodiments to this technical solution without creative efforts, they shall fall within the protection scope of the present invention.
Claims
1. A method for processing original bamboo shoots, characterized in that: The steps include: Step 1: Harvest fresh whole bamboo shoots for raw material pretreatment; Step 2: Cook the pre-treated bamboo shoots at low temperature; Step 3: Cool and drain the bamboo shoots obtained in step 2; Step 4: marinate the bamboo shoots obtained in step 3; Step 5: Add soup to the pickled bamboo shoots and package them; Step 6: Perform step-by-step sterilization on the packaged bamboo shoots; Step 7: Finished products are inspected and stored in warehouse.
2. A processing method for original bamboo shoots according to claim 1, characterized in that: In the step 1, the height of the bamboo shoots unearthed is 20 to 35 cm, they are free from insect infestation and mildew, and the unearthed time is less than 6 hours.
3. A processing method for original bamboo shoots according to claim 2, characterized in that: The pretreatment in step 1 includes cutting off the roots, removing the outer hard shell and then rinsing with clean water, and grading the washed bamboo shoots by length: Special grade is larger than 22cm, first grade is 16-21cm, second grade is 6-15cm. First grade bamboo shoots are sliced and second grade bamboo shoots are cut into pieces. The processed bamboo shoots are classified and gradient cleaned.
4. A processing method for original bamboo shoots according to claim 3, characterized in that: The gradient cleaning comprises washing with clean water at room temperature, washing twice with a 1% citric acid solution, and washing three times with ultrasonic cleaning after washing, wherein the ultrasonic cleaning parameters are 40kHz and 10 to 15min.
5. A method for processing original bamboo shoots according to any one of claims 1 to 3, characterized in that: The step 2 includes vacuum cooking the classified bamboo shoots, with a vacuum degree of -0.08 to 0.095 MPa, a temperature of 75 to 83°C, and a duration of: 25 to 30 minutes for special grade, 15 to 20 minutes for first grade, and 10 to 15 minutes for second grade; In step 3, the boiled bamboo shoots are cooled to less than 25° C. using running cold water, and the cooled bamboo shoots are rinsed and soaked for 12 to 16 hours.
6. The method for processing original bamboo shoots according to claim 1, characterized in that: The step 4 includes preparing a pickling liquid, soaking the bamboo shoots in the pickling liquid, and turning the bamboo shoots regularly; The pickling liquid comprises 3-5% of salt, 1.5-3% of white vinegar, 1-1.5% of white sugar, 0.5-1% of vitamin C and the balance of clear water.
7. A method for processing original bamboo shoots according to claim 6, characterized in that: The step 5 comprises packing the bamboo shoots into bags and injecting a seasoning liquid with a pH of 5.0 to 5.5, wherein the solid content is greater than 70%.
8. A method for processing original bamboo shoots according to claim 7, characterized in that: The step sterilization includes sterilization at 105°C for 15 to 20 minutes and sterilization at 125°C for 15 to 20 minutes; After sterilization, cool the product to room temperature.