Drying method of moso bamboo shoot in summer

Abstract

The invention relates to a drying method of moso bamboo shoot in summer, and belongs to the field of food processing. The method comprises the following steps: sequentially drying moso bamboo shoot in summer in two environments with different temperatures, wherein the primary drying temperature is high, and the secondary drying temperature is low; and allowing the dried moso bamboo shoot in summer to stand in environment with specific temperature and humidity. The temperature and the time of double drying are different, so the destroy of effective components in the moso bamboo shoot in summer is avoided, and the water content of dried moso bamboo shoot in summer can quickly reach a required standard. The drying method can significantly improve the eating taste of moso bamboo shoot in summer, and can effectively save the fragrance of moso bamboo shoot in summer, and the obtained dried moso bamboo shoot in summer has the characteristics of good appearance, uniform color, no rotting or deterioration, long shelf life, pure green food, high edibleness, simple making technology 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] Summer bamboo shoots are a good edible product that is rich in nutrition and has certain health care effects. Known as the "Mountain Treasures of Poor Scholars", there is a saying that "no bamboo shoots make a banquet". The nutrients of summer bamboo shoots mainly include protein, amino acid, fat, sugar, inorganic salt and so on. The human body must constantly absorb protein from food 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 be synthesized in the body, and 9 of them cannot be synthesized or are insufficientl...

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

[0005] 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 low drying rate, long time, and high energy consumption in the process. The investment in freeze-drying 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.