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Preprocessing process for refrigeration fresh-keeping of fresh bamboo shoots

A pre-processing and process technology, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, food processing, heating preservation of fruits/vegetables, etc., can solve the problems of bamboo shoots’ taste and taste, bamboo shoots corruption, cumbersome process, etc. Reduce the probability of corruption, reduce the loss of water, etc., and improve efficiency

Inactive Publication Date: 2014-05-14
罗昆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water content of boiled fresh bamboo shoots is high, and the process of dehydrating them to a water content of no more than 12% is cumbersome and takes a long time, and the bamboo shoots are likely to rot during the dehydration process
And the dehydrated bamboo shoots can only be eaten after soaking, and the mouthfeel and taste of the soaked bamboo shoots will be affected to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Pretreatment: peel, slice, wash, and let the cleaned bamboo shoots stand for 10 minutes;

[0016] Degradation: Add salt to the edible oil at a ratio of 100:1 to the bamboo shoots to be degraded.

[0017] Burn the cooking oil to 120 degrees,

[0018] Put the bamboo shoot slices into the cooking oil to keep the temperature of the cooking oil,

[0019] Fish out after 20 seconds;

[0020] Refrigerate: Refrigerate the bamboo shoots after being cut at zero degrees.

[0021] The bamboo shoots preserved by the aforementioned method are fully thawed after twelve months. The rate of good shoots is 98%, and the taste is almost the same as that of fresh shoots. The nutrients retain more than 95%. The total amino acid content is about 10%. The content is about 41mg / kg, and the content of vitamin E is about 36mg / kg.

Embodiment 2

[0023] Pretreatment: peel, slice, wash, and let the cleaned bamboo shoots stand for 20 minutes;

[0024] Degradation: Add salt to the edible oil at a ratio of 100:5 to the bamboo shoots to be degraded.

[0025] Burn the cooking oil to 200 degrees,

[0026] Put the bamboo shoot slices into the cooking oil to keep the temperature of the cooking oil,

[0027] Take it out after 60 seconds;

[0028] Refrigerate: Refrigerate the bamboo shoots after being cut at minus 20 degrees.

[0029] The bamboo shoots preserved by the aforementioned method are fully thawed after twelve months. The percentage of good shoots is 98%, the slices are still shiny, and the nutrients retain more than 95%. The total content of amino acids is about 9.8% and the content of vitamin C is about 9.8%. It is 40mg / kg, and the content of vitamin E is about 32mg / kg.

Embodiment 3

[0031] Pretreatment: peel, slice, wash, and let the cleaned bamboo shoots stand for 15 minutes;

[0032] Degradation: Add salt to the edible oil at a ratio of 100:3 to the bamboo shoots to be degraded.

[0033] Burn the cooking oil to 160 degrees,

[0034] Put the bamboo shoot slices into the cooking oil to keep the temperature of the cooking oil,

[0035] Fish out after 40 seconds;

[0036] Refrigerate: Refrigerate the bamboo shoots after being cut at minus ten degrees.

[0037] The bamboo shoots preserved by the aforementioned method are fully thawed after twelve months. The rate of good shoots is 99%, and the taste is almost the same as that of fresh shoots. Each nutrient composition retains more than 96.9%. The total amino acid content is about 10.3%. The content is about 44mg / kg, and the content of vitamin E is about 36mg / kg.

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PUM

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Abstract

The invention discloses a preprocessing process for refrigeration fresh-keeping of fresh bamboo shoots, and belongs to the field of fresh-keeping of fresh bamboo shoots. The process comprises pretreatment and deactivation of enzymes. The process is characterized in that the deactivation of enzymes refers to placing the bamboo shoots into edible oil heated to 120-200 DEG C, and fishing out the bamboo shoots after 20-60 s. Compared with the prior art, the process provided by the invention conducts high temperature deactivation of enzymes by edible oil for a short time; and the temperature of deactivation of enzymes is higher than the boiling point of water, so that surface water of bamboo shoots will be removed, without excessive loss of inside moisture. Therefore, the invention requires no extra dehydration step, improves the efficiency of the whole process, and reduces the probability of corruption in the preprocessing process.

Description

Technical field [0001] The invention relates to the field of fresh-keeping fresh bamboo shoots, in particular to a pre-treatment process for fresh-keeping fresh bamboo shoots. Background technique [0002] Bamboo shoots are rich in various nutrients such as sugar, protein, cellulose, mineral elements and vitamins. They are delicious and have various health care functions such as weight loss, lowering blood fat, and anti-aging. Bamboo shoots are easily lignified at room temperature, which greatly affects the nutrition and quality of bamboo shoots. The annual output of bamboo shoots in my country ranks first in the world, and the output is on the rise. Therefore, it is of great significance to study how to keep bamboo shoots fresh. Bamboo shoot preservation is divided into fresh shoot preservation and cooked shoot preservation. After the fresh-keeping of the cooked bamboo shoots is cooked by high-temperature heating, the microorganisms on the bamboo shoots are killed and the enzy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005A23B7/04
CPCY02P60/85
Inventor 罗昆
Owner 罗昆
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