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Method for processing organic dried bamboo shoots

A processing method and technology of dried bamboo shoots, applied in the processing field of organic dried bamboo shoots, can solve problems such as rehydration performance, poor taste, influence on product taste, complicated drying process, etc., achieve easy product quality, reduce baking time, and improve taste Good results

Active Publication Date: 2011-11-16
HUNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

200610051987.5 discloses a processing method for dried bamboo shoots, which adopts a pressing method to remove part of the water in the cooked bamboo shoots. Experiments show that the rehydration performance and taste of the products are not good
200910191442.8 discloses a processing method of organic dried bamboo shoots, the drying process is quite complicated, including multiple times of rolling, and the taste of the product will obviously be affected
The method for making dried bamboo shoots disclosed in 201010164919.6 needs to add a large amount of salt to inhibit the growth of bacteria and avoid the contamination of bacteria. convenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] This embodiment includes the following steps:

[0021] (1) Shelling: shell the fresh bamboo shoots as a whole, and remove the bamboo shoots;

[0022] (2) Cleaning: clean the shelled bamboo shoots;

[0023] (3) Cooking: put bamboo strips on the bottom of the steamer, add water equivalent to 2 / 3 of the capacity of the pot, put the bamboo shoots into the pot, put the peeled and washed fresh bamboo shoots in the steamer and cook 60min;

[0024] (4) Rinse and cool: take out the cooked bamboo shoots, rinse with running water and cool to room temperature;

[0025] (5) Dehydration: Put the bamboo shoots rinsed and cooled to room temperature into the dehydrator immediately, and take them out when the water content reaches 35%;

[0026] (6) Fermentation and color protection: put the bamboo shoots dehydrated in step (5) into a film bag, seal it, and place it at room temperature for 4 days;

[0027] (7) Slicing and baking: Cut the bamboo shoots treated in step (6) into bamboo s...

Embodiment 2

[0031] Steps (1)-(4) are the same as in Example 1;

[0032] (5) Dehydration: take out the bamboo shoots rinsed and cooled to room temperature when the water content is 32%;

[0033] (6) Fermentation and color protection: put the dehydrated bamboo shoots in step (5) into a film bag, seal, and carry out fermentation and color protection at room temperature. The fermentation time is 3 days;

[0034] (7) Slicing and baking: Cut the bamboo shoots treated in step (6) into diced bamboo shoots with thick bamboo shoots, 1-2cm in width and 1-2cm in length, and put them in the baking room for baking at 65±2℃ , bake for 7.5 hours until the water content is 7%;

[0035] (8) Packaging: After baking until the moisture content reaches 7%, seal the packaging.

[0036] The dried diced bamboo shoots have good crispness and toughness, yellowish color, fine structure and unique aroma.

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Abstract

The invention discloses a method for processing organic dried bamboo shoots, and the method comprises the following steps: (1) husking fresh bamboo shoots in a whole; (2) cleaning the husked fresh bamboo shoots; (3) placing the husked and cleaned fresh bamboo shoots into a steamer and steaming for 40-90 minutes; (4) rinsing the steamed fresh bamboo shoots with running water, and cooling to room temperature; (5) immediately placing the fresh bamboo shoots into a dehydrator and dehydrating until the water content is 30-40%; (6) sealing the bamboo shoots dehydrated in the step 5 by utilizing a film bag for fermentation and color protection; (7) roasting for 7-8 hours at the temperature of 60-90 DEG C in a baking room or an oven, and airing until the water content is 5-10%; and (8) sealing and packaging. The method provided by the invention has the advantages of simple equipment and high production efficiency. The dried bamboo shoots produced by utilizing the method provided by the invention are exquisite in tissue structure, are in faint yellow, have crisp and tender mouthfeel, are convenient to eat, and preserve the unique strong flavor of the bamboo shoots.

Description

technical field [0001] The invention relates to a method for processing dried bamboo shoots, in particular to a method for processing organic dried bamboo shoots. Background technique [0002] Bamboo shoots are the tender stems of the perennial grass bamboo, mainly produced in the south of my country, with large output, tender and delicious quality, rich in amino acids, various mineral elements and vitamins, and the fiber, semi-fiber, lignin and dietary fiber in bamboo shoots The content of fenugreek is also very high, and it is known as "Cold Earth Mountain Treasure". According to the research results, every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene in bamboo shoots is more than twice that of Chinese cabbage; lysine, tryptophan, threonine, phenylalanine necessary for the human body, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCY02A40/90
Inventor 艾文胜杨明孟勇李美群蒲湘云
Owner HUNAN ACAD OF FORESTRY
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