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Production method of bamboo shoots

A production method, the technology of fragrant bamboo shoots, applied in the field of food processing, can solve the problems of inhomogeneity, difficulty in grasping the process of fermented acid production, and high labor intensity

Active Publication Date: 2015-04-22
FUYANG HANGFU CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that it is difficult to grasp the process of fermentation and acid production. To reach the pH value of 4.6, it usually takes 3 to 6 days in the early spring of March to April due to the low temperature, and the surface of bamboo shoots will be sticky; If it is heated, it is difficult to control the temperature accurately, and the pH value difference between tanks is large and uneven, and the water needs to be changed 1 or 2 times, which is labor-intensive; from late April to May, the temperature is high and the acid production is relatively high. Fast, the pH value changes greatly within a few hours, and it may be scrapped if it is not sterilized in time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of production method of fragrant bamboo shoots

[0025] 1) Soak fresh bamboo shoots with shells in clean water, add licorice, Radix Ophiopogon japonicus, Luo Han Guo, malt and koji during the soaking process, soak for 5 days, and add licorice, Ophiopogon japonicus, Luo Han Guo, malt and koji per 1kg of water 80g licorice, 50g Ophiopogon japonicus, 60g Luo Han Guo, 60g malt and 40g distiller's yeast;

[0026] 2) Take the bamboo shoots obtained in step 1) and put them into the precooking pool for 55 minutes of steam precooking at a steam temperature of 100°C. Medicinal packs of cinnamon and rice, each of which contains 300g palm leaves, 80g snow lotus, 400g bran, 400g husk, 150g chrysanthemum, 180g mint, 180g cinnamon and 300g rice;

[0027] 3) Take the bamboo shoots obtained in step 2) and quickly cool them to room temperature with the soaking solution of ginger, garlic, cloves, rhubarb and pepper at a temperature of 5°C. Add 80g ginger, 80g garlic...

Embodiment 2

[0036] Embodiment 2: a kind of production method of fragrant bamboo shoots

[0037] 1) Soak fresh bamboo shoots with shells in clean water, add licorice, Radix Ophiopogon japonicus, Luo Han Guo, malt and koji during the soaking process, soak for 3 days, among them, add licorice, Ophiopogon japonicus, Luo Han Guo, malt and koji per 1kg of water 100g licorice, 60g Ophiopogon japonicus, 80g Luo Han Guo, 80g malt and 60g distiller's yeast;

[0038] 2) Put the bamboo shoots obtained in step 1) into the precooking pool for 50 minutes of steam precooking, the steam temperature is 100°C, and the bottom of the precooking pool is tiled with palm leaves, snow lotus, bran, husk, chrysanthemum, mint, Medicinal packs of cinnamon and rice, each of which contains 400g palm leaves, 100g snow lotus, 500g bran, 500g husk, 200g chrysanthemum, 200g mint, 200g cinnamon and 400g rice;

[0039] 3) Take the bamboo shoots obtained in step 2) and quickly cool them to room temperature with the soaking s...

Embodiment 3

[0048] Embodiment 3: a kind of production method of fragrant bamboo shoots

[0049] 1) Soak fresh bamboo shoots with shells in clean water, add licorice, Radix Ophiopogon japonicus, Luo Han Guo, malt and koji during the soaking process, soak for 10 days, and add licorice, Radix Ophiopogon japonicus, Luo Han Guo, malt and koji per 1kg of water 50g licorice, 30g Ophiopogon japonicus, 40g Luo Han Guo, 40g malt and 30g distiller's yeast;

[0050]2) Take the bamboo shoots obtained in step 1) and put them into the precooking tank for steam precooking for 60 minutes. The steam temperature is 100°C. Medicinal packs of cinnamon and rice, each of which contains 200g palm leaves, 50g snow lotus, 300g bran, 300g husk, 100g chrysanthemum, 150g mint, 150g cinnamon and 200g rice;

[0051] 3) Take the bamboo shoots obtained in step 2) and quickly cool them to room temperature with the soaking solution of ginger, garlic, cloves, rhubarb and pepper at a temperature of 8°C. Add 50g ginger, 50g...

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PUM

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Abstract

The invention discloses a production method of bamboo shoots and belongs to the technical field of food processing. The production method comprises the following process steps: soaking; pre-cooking; cooling; peeling and shaping; cleaning and canning; sterilizing; cooling; carrying out secondary sterilization; cooling; inspecting; and boxing and warehousing. The production method disclosed by the invention has the advantages that a product finally obtained stores the original fresh and fragrant flavor of the fresh bamboo shoots to the greatest extent; and compared with the boiled bamboo shoots produced by the traditional fermentation process, the problems that the traditional boiled bamboo shoots are sour and the flavor is bad are solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of fragrant bamboo shoots. Background technique [0002] The largest amount of bamboo shoots on the market is the spring bamboo shoots in spring every year. In order to process bamboo shoots in a short time and prolong their fresh-keeping period, people have used many methods, and the traditional method of boiling bamboo shoots in water is one of them. The traditional boiled bamboo shoot method comprises the following steps: ① raw material preparation; ② cleaning; ③ cooking; ④ shaping and grading; ⑤ canning; [0003] The traditional acidification treatment and sealing of boiled bamboo shoots is to steam and ferment the bamboo shoots to produce acid. When the pH value of the acidity is around 4.6, it is sealed and kept fresh. Its disadvantages are: it is difficult to control the process of fermentation and acid production. To reach the pH v...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/153
Inventor 沈莉陈鹏方芳杨烈洪
Owner FUYANG HANGFU CANNED FOOD
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