Method for processing black dried bamboo and a method for processing flexible package of black bamboo

Abstract

The invention discloses a method for processing a black dried bamboo, which comprises the processes of pretreating, steaming, boiling, bleaching, cooling and drying. The processes of steaming, boiling, bleaching and cooling comprises the following steps: boiling the bamboo, adding water in a stew-pan, placing 2-5% of longan shell, 0.1-0.3% of cassia leaf, 0.1-0.2% of tsaoko cardamom and 0.3-1% ofstraw ash by referring the total weight of fresh bamboo and boiling, then putting fresh bamboo, filling full of the stew-pan, boiling for 1-2 hours by covering; bleaching the bamboo, taking the cooked bamboo in the stew-pan out, cooling by water. The invention also provides a method for processing a flexible package of the black bamboo, which comprises processing black dried bamboo shoot, condensing the black bamboo and packing the black bamboo. The invention has the beneficial effect that a fragrant material is added in the process of boiling the bamboo, the baked fragrance of dried bamboo is increased, the dried bamboo turns black naturally, the dried bamboo keeps long time fragrance after condensing and processing for the flexible package. No chemical substance is employed, so that theoriginal taste and nutrition of the bamboo can be kept, and the prepared black bamboo has the advantages of good color and delicious mouthfeel.

Description

technical field [0001] The invention relates to a processing method of bamboo shoots, in particular to a processing method of dried black bamboo shoots and a processing method of soft packaging of black bamboo shoots. Background technique [0002] At present, the production method of dried bamboo shoots mainly adopts cooking method, and the steps of cooking are: pretreatment, select fresh and tender bamboo shoots with no insect damage, no rot and mildew, and relatively complete bamboo shoots as raw materials, peel off the bamboo shoot shells, and remove impractical bamboo shoots. Wash the part of the bamboo shoots; steaming (killing), put the bamboo shoots in a pot to cook, the time and degree of cooking can be judged by experience, generally the surface of cooked bamboo shoots is oily and lubricated, with a sense of transparency, and the bamboo shoots become soft; Spreading and airing, placing the cooked bamboo shoots on a sieve for spreading; drying, and there are two meth...

AI Technical Summary

Problems solved by technology

It takes a long time to dry, and it is greatly affected by climatic conditions, so it is not convenient for industrial operation; 2. Drying, drying with firewood in rural areas, the dried bamboo shoots are black in color, which is unhygienic; some are dried with anthracite, and the dried bamboo shoots are white in color, but High sulfur content, unsafe to eat

[0003] On the one hand, the processing of dried bamboo shoots generally adopts sulfur-soaking or sulfur-fuming process steps, or uses other chemical substances harmful to human health (such as soaking dried bamboo shoots in chemical preparations containing phosphorus, sulfur or chlorine), The use of sulfur or other chemical agents not only affects the quality of dried bamboo shoots, but also destroys its nutrition; on the other hand, the flavor of lactic acid in the post-finishing of ordinary boiled dried bamboo shoots is unstable and the taste is insufficient, which affects the quality of the product. stability

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