Method for producing water-boiled bamboo shoot having outer skin

Abstract

Providing a method for producing a water-boiled bamboo shoot having an outer skin, in which softening in the upper part of the edible part of a bamboo shoot by overheat is prevented, capable of being stored for a long period while suitably keeping the taste and the texture of the water-boiled bamboo shoot. The method for producing a water-boiled bamboo shoot having an outer skin comprises: a heating step 11 for deactivating an enzyme in a bamboo cell by heating bamboo shoot having the outer skin which does not pass through 24 hr after harvesting; a cooling step 12 for preventing softening of tissue of bamboo shoot by remaining heat in the heating step 11; a notch step 13 for providing a notch for facilitating peeling of outer skin of bamboo shoot; a boring step 14 for providing a non-penetrating hole for promoting heating of the especially hard lower part in the edible part of the bamboo shoot in a later heating and sterilizing step 16; a container-packing step 15 for packing the bamboo shoot into a sealable container and packing the spaces with a packing liquid and the heating; and sterilizing step 16 for heating the bamboo shoot so as to make it edible and simultaneously sterilizing the bamboo shoot so as to enable long-term storage.

Description

technical field [0001] The invention relates to a production method of boiled bamboo shoots with outer skins which can be preserved for a long time in a sealed state. Background technique [0002] Since ancient times, bamboo shoots have been favored by people as a seasonal food. With the popularization of canned preservation technology, the bamboo shoots harvested in spring are boiled and sealed, and bamboo shoots can be easily obtained throughout the year. [0003] Bamboo shoots are new shoots of grasses like bamboo, especially the upper part of the edible part contains a lot of carbohydrates as energy sources for growth, so it may be attacked by animals living around the bamboo forest, or by microorganisms or bacteria Diseases caused by etc. Therefore, in order to protect itself from such animals, or diseases caused by microorganisms or bacteria, etc., the edible part of the bamboo shoot, that is, the part that will grow into the bamboo culm later, is covered with multi-...

AI Technical Summary

Problems solved by technology

[0007] However, there are following problems: although the skin of the bamboo shoots is peeled off after being preboiled and heat-sterilized at a high temperature, the skins no longer need to be peeled when eating, but in the heating process, the cytoplasmic components that produce the original taste of the bamboo shoots will be removed from the bamboo shoots. The exposed part of the edible part dissolves into the filling liquid, which will cause the loss of its original flavor

In addition, there is also a problem that since the heat treatment is finally performed twice in order to make it edible, the upper part of the particularly soft edible part becomes overcooked, thereby losing the characteristic texture of bamboo shoots

Therefore, even if the blanched bamboo shoots are vacuum-packed, there is a possibility of rotting due to surviving spoilage bacteria when stored for a long time

[0027] In addition, there is also the following problem: since the blanched bamboo shoots have not undergone any sterilization treatment after being put into the container together with cold water, when spoilage bacteria are mixed in the cold water, the possibility of blanched bamboo shoots to rot is particularly large

In this way, when the slow-frozen boiled bamboo shoots melt, the positions with ice particles will become hollow, so that the edible part of the boiled bamboo shoots will become spongy, which may lose the unique taste of bamboo shoots

In addition, as the ice particles generated in the tissue of the edible part dissolve, the cytoplasmic components that are the source of the taste are eluted from the damaged cell wall, so the original flavor and taste of the bamboo shoot may be lost

That is, there is a problem that if the boiled bamboo shoots are stored for a long time at a temperature that may cause freezing without sufficient sterilization, the quality of the boiled bamboo shoots may be significantly reduced due to rotting and freezing, resulting in a decrease in productivity. decline

Images