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Production method of seasoning bamboo shoot

A production method and technology of seasoned bamboo shoots, which are applied in the field of food processing, can solve problems such as insufficient crispness, poor taste, and short shelf life of seasoned bamboo shoots, and achieve the effect of improving freshness and reasonable design

Active Publication Date: 2013-03-20
FUYANG HANGFU CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many manufacturers and varieties of seasoned bamboo shoots, these seasoned bamboo shoots have disadvantages such as single taste, poor taste, and insufficient crispness, and the shelf life of such seasoned bamboo shoots is not long, so it is often necessary to add preservatives to keep fresh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Take fresh chicken-feeding shoots and pre-boil them in boiling water for 50 minutes without their shells, and then go through shelling, shaping (removing the older roots of bamboo shoots) and grading (grading according to the size, length and shape of bamboo shoots) ;

[0025] 2) Take 11,000g of the high-quality chicken-feeding bamboo shoots obtained in step 1) and put them into an 18L iron can, and fill the iron can with water, submerge the chicken-feeding bamboo shoots in the water, and carry out lactic acid natural fermentation. When the PH value in the iron can reaches 4.2 After the water change treatment, the natural fermentation is carried out after the water change treatment, and finally the water change treatment reaches 2 times, and the natural fermentation treatment ensures rich nutrition of the product and improves the freshness of the product;

[0026] 3) Take the chicken-feeding bamboo shoots obtained in step 2) and boil them in boiling water for 0.5 hou...

Embodiment 2

[0031] 1) Take fresh chicken-feeding shoots and pre-boil them in boiling water for 55 minutes without their shells, and then go through shelling, shaping (removing the older roots of the bamboo shoots) and grading (grading according to the size, length and shape of the bamboo shoots) ;

[0032] 2) Take 11,000g of the high-quality chicken-feeding bamboo shoots obtained in step 1) and put them into an 18L iron can, and fill the iron can with water, submerge the chicken-feeding bamboo shoots in the water, and carry out lactic acid natural fermentation. When the PH value in the iron can reaches After 4.4, change the water, and then carry out natural fermentation after the water change treatment, and finally make the water change treatment reach 3 times;

[0033] 3) Take the chicken-feeding bamboo shoots obtained in step 2) and boil them in boiling water for 1.5 hours, perform sterilization treatment, and then shred them to obtain shredded bamboo shoots with a length of 3 cm and a ...

Embodiment 3

[0038] 1) Take fresh chicken-feeding shoots and pre-boil them in boiling water for 65 minutes without their shells, and then go through shelling, shaping (removing the older roots of the bamboo shoots) and grading (grading by installing the size, length and shape of the bamboo shoots) ;

[0039] 2) Take 11,000g of the high-quality chicken-feeding bamboo shoots obtained in step 1) and put them into an 18L iron can, and fill the iron can with water, submerge the chicken-feeding bamboo shoots in the water, and carry out lactic acid natural fermentation. When the PH value in the iron can reaches After 4.6, perform water change treatment, and finally make the water change treatment reach 5 times;

[0040] 3) Take the chicken-feeding bamboo shoots obtained in step 2) and boil them in boiling water for 2.5 hours, perform sterilization treatment, and then shred them to obtain shredded bamboo shoots with a length of 3 cm and a width of 3 cm;

[0041] 4) Put the shredded bamboo shoots ...

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Abstract

The invention relates to a production method of a seasoning bamboo shoot and belongs to the field of the food processing technology. The method provided by the invention comprises the following steps: (1), precooking; (2), natural fermentation treatment; (3), sterilization process; (4), blanching; (5), squeezing; and (6) preparation. The production method of the seasoning bamboo shoot has the advantages of reasonable design and suitability for realization of industrialization production of the seasoning bamboo shoot. According to the method provided by the invention, by virtue of reasonable parameter and step design, shredded bamboo shoots are processed before seasoning, so that the freshness and taste frangibility of the bamboo shoots are ensured, and the processed shredded bamboo shootshave original flavor; when seasoning is carried out, by virtue of a reasonable formula, the freshness and frangibility of the shredded bamboo shoot are ensured, so that the shredded bamboo shoots with unexpected delicious flavor can be obtained. The obtained seasoning bamboo shoot in the invention is not added with any preservative and has a quality guarantee period of 1.5-2 years by virtue of reasonable processing steps.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of seasoned bamboo shoots. Background technique [0002] At present, there are many processed bamboo shoots on the market, especially seasoned bamboo shoots. Although there are many manufacturers and varieties of seasoned bamboo shoots, these seasoned bamboo shoots have shortcomings such as single taste, poor taste, and insufficient crispness, and the shelf life of this type of seasoned bamboo shoots is not long, so it is often necessary to add preservatives to keep fresh. Contents of the invention [0003] Aiming at the problems existing in the prior art, the object of the present invention is to design and provide a technical scheme for a production method of seasoned bamboo shoots. The seasoned bamboo shoots obtained by the method are delicious, tasty and crisp, have the taste of fresh bamboo shoots, and have a shelf life of long. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 叶晓平
Owner FUYANG HANGFU CANNED FOOD
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