Moso bamboo shoot drying method
A technology of dried bamboo shoots and processing methods, which is applied in the direction of preserving fruits/vegetables through dehydration, which can solve the problems of long processing time, low drying rate and long time of freeze-drying, so as to achieve less skin wrinkles and ensure internal and external quality , consistent moisture content
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Embodiment 1
[0019] The dried bamboo shoot processing method of the present embodiment comprises the steps:
[0020] a. Preliminarily dry the washed bamboo shoots at 120-130°C for 80-120 minutes, and then dry them again at 50-80°C for 30-60 minutes;
[0021] b. Place the twice-dried moso bamboo shoots obtained in step a for 90-150 minutes at a temperature of 38-45° C. and a humidity of 18-23% to obtain the desired bamboo shoot product.
[0022] It should be noted that, in this step, the placing time of moso bamboo shoots can realize the object of the present invention between 90-110min, and the placing time of this step can also be more than 150min, but the placing time can prolong the processing time too long, so it is not necessary It is beneficial to improve production efficiency, so it is not within the protection scope of the present invention. The spring bamboo shoot product that present embodiment makes, the water content of every 500g moso bamboo shoot is 0.68g.
Embodiment 2
[0024] The dried bamboo shoot processing method of the present embodiment comprises the steps:
[0025] a. Preliminarily dry the washed bamboo shoots at 90-110°C for 80-120 minutes, and then dry them again at 60°C for 80 minutes;
[0026] b. After the twice-dried moso bamboo shoots obtained in step a are placed for 130 min under the conditions of a temperature of 45° C. and a humidity of 18%, the desired moso bamboo shoot product is obtained.
[0027] It should be noted that, in this step, the placing time of moso bamboo shoots can realize the object of the present invention between 90-110min, and the placing time of this step can also be more than 150min, but the placing time can prolong the processing time too long, so it is not necessary It is beneficial to improve production efficiency, so it is not within the protection scope of the present invention. The bamboo shoot product that present embodiment makes, the water content of every 500g bamboo shoot is 0.50g.
Embodiment 3
[0029] The dried bamboo shoot processing method of the present embodiment comprises the steps:
[0030] a. Preliminarily dry the washed bamboo shoots at 70-80°C for 80 minutes, and then dry them again at 80°C for 30 minutes;
[0031] b. After the twice-dried moso bamboo shoots obtained in step a are placed for 120 minutes under the conditions of a temperature of 40° C. and a humidity of 18%, the desired moso bamboo shoot product is obtained.
[0032] The bamboo shoot product that present embodiment makes, the water content of every 500g moso bamboo shoots is 0.45g.
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