Redrying processing method of summer bamboo shoots

Abstract

The invention especially provides a redrying processing method of summer bamboo shoots and belongs to the field of food processing. The method comprises steps of: first successively placing the summer bamboo shoots in two different temperature environment for drying, with a high temperature in an initial drying and a low temperature in a secondary drying; and then placing the dried summer bamboo shoots in environment with certain temperature and humidity for standing. The two dryings employ different temperature and time to avoid destroy of effective components in the summer bamboo shoots and quickly realize moisture in the summer bamboo shoots to required standards. The processing method of summer bamboo shoots can significantly improve the taste of the summer bamboo shoots and more effectively protect fragrance of the bamboo shoos; and summer bamboo shoots have characteristics of good product appearance, uniform color, no rot, long quality guarantee period, pure green food, high eating value, simple process and low cost.

Description

technical field [0001] The invention relates to a processing method of summer bamboo shoots, in particular to a processing method of dried summer bamboo shoots Background technique [0002] Bamboo shoots are a good edible product that is rich in nutrition and has a certain health care effect. It has a good color, fragrance, taste, freshness and taste, and is very popular. Known as the "Mountain Treasures of Poor Scholars", there is a saying that "no bamboo shoots make a banquet". [0003] The nutrients of bamboo shoots mainly include protein, amino acid, fat, sugar, inorganic salt and so on. The human body must constantly absorb protein from food in order to maintain health. Bamboo shoots are rich in protein, containing 1.49-4.04g per 100g of fresh bamboo shoots, with an average of about 2.05g. It is one of the vegetables with the highest protein content. Protein in food needs to be decomposed into amino acids to be absorbed by the human body. Some of these amino acids can...

AI Technical Summary

Problems solved by technology

The existing processing methods of bamboo shoots are generally sun-dried, fire-dried, etc. The processing time is long and the operation is cumbersome, which not only makes it difficult to guarantee the appearance and quality of summer bamboo shoots, but also greatly reduces the edible value of summer bamboo shoots

[0006] The prior art also provides a method for processing freeze-dried bamboo shoots. Although this method can effectively retain the heat-sensitive substances contained in the bamboo shoots, the freeze-drying method has a low drying rate, a long time, and high energy consumption in the process. The investment in equipment is huge, and it is difficult to adapt to mass production. In addition, during the freeze-drying process, due to different freezing methods, the shape and size of ice crystals produced will also be different, which will easily affect the subsequent drying rate and quality of freeze-dried items.