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Processing method of organic dried bamboo shoot

A processing method and technology of dried bamboo shoots, applied in the processing field of organic dried bamboo shoots, can solve problems such as harm and affecting the quality of dried bamboo shoots, and achieve the effects of long storage time, fresh taste and fast dehydration

Inactive Publication Date: 2010-06-02
徐廷祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sulfur not only affects the quality of dried bamboo shoots, but also causes harm to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The picked fresh bamboo shoots are pretreated, steamed and spread out according to traditional techniques. Put the air-dried bamboo shoots on the sieve of the oven, pass through hot air at a temperature of 140°C, and dry until the water content of the bamboo shoots is 60-65%. Use light kneading method to knead, shake hands while rotating and kneading from right to left. Kneading time is 10 minutes. After kneading, put it in an oven and continue to dry with hot air at a temperature of 140 ° C. Repeat this operation until the bamboo shoots are dry. The cell breakage rate is 30-40%, and the water content of the bamboo shoots is 20-25%. The number of times of kneading is 2 times. Then, the bamboo shoots are dried with hot air at a temperature of 100°C until the water content is 13-15%, and then dried with hot air at a temperature of 60°C until the water content is less than 7%, to obtain the product. The total drying time was 16 hours.

Embodiment 2

[0016] Similarly, the picked fresh bamboo shoots are pretreated, steamed and air-dried according to traditional techniques. Put the air-dried bamboo shoots on the sieve of the oven, pass through hot air at a temperature of 120°C, and dry until the water content of the bamboo shoots is 60-65%. Use light kneading method to knead, shake hands while rotating and kneading from left to right, kneading time is 6 minutes, put it in an oven after kneading, continue to dry with hot air at a temperature of 120°C, and repeat the operation until the bamboo shoots The cell breakage rate is 30-40%, and the water content of the bamboo shoots is 20-25%. The number of times of kneading is 4 times. Place the kneaded bamboo shoots flat on the platform and flatten them with a flat plate. Then, the bamboo shoots are dried with hot air at a temperature of 80°C until the water content is 13-15%, and then dried with hot air at a temperature of 50°C until the water content is less than 7%, to obtain t...

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Abstract

The invention discloses a processing method of organic dried bamboo shoots, comprising the following technologies of: preprocessing; stewing; spreading and airing; and drying, wherein the drying technology comprises the following steps of: (1) primary hot wind drying, i.e. drying spread and aired bamboo shoots by hot wind with the temperature of 120 DEG C-140 DEG C till the water content of the bamboo shoots is 60-65 percent; (2) kneading in parts, i.e. lightly kneading the bamboo shoots for 6-10 minutes, drying by the hot wind with the temperature of 120 DEG C-140 DEG C after the kneading, and repeatedly operating in such a way till the cell breakage rate of the bamboo shoots is 30-40 percent and the water content of the bamboo shoots is 20-25 percent, wherein kneading times are 2-4; (3) drying, i.e. firstly drying the bamboo shoots by the hot wind with the temperature of 80 DEG C-100 DEG C till the water content is 13-15 percent, and then drying by the hot wind with the temperature of 50-60 DEG C till the water content is less than 7 percent so that products are obtained. The processing method has fast dewatering; in addition, the bamboo shoots processed by the method has the advantages of low water content, long storage time, greenness, safety and refreshing taste.

Description

technical field [0001] The invention relates to a method for preparing dried bamboo shoots, in particular to a method for processing organic dried bamboo shoots. Background technique [0002] At present, the production method of dried bamboo shoots mainly adopts the cooking method, and the steps of the cooking method are: (1) pretreatment. Select fresh and tender bamboo shoots that are free from insect damage, rot and mildew, and have relatively complete bamboo shoots as raw materials, peel off the shells of the bamboo shoots, remove inedible parts, and wash them; (2) steaming (killing). Put the bamboo shoots in a pot and steam them. The time and degree of cooking can be judged by experience. Generally, the surface of cooked bamboo shoots is oily and smooth, with a sense of transparency, and the bamboo shoots become soft; (3) Spread to dry. Place the cooked bamboo shoots on a sieve and spread them out to air. (4) dry. There are two drying methods: ① sun drying, which take...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 徐廷祥
Owner 徐廷祥
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