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Preparation process of instant bamboo shoot product and product of preparation process

A preparation process and product technology, applied in the field of instant bamboo shoot product preparation process and its products, can solve the problems of long sterilization interval time affecting continuity, product brittleness, long sterilization time, etc., to achieve tender and delicious products, avoid Decreased taste and extended shelf life

Pending Publication Date: 2016-11-16
福建省顺昌合亿农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The long sterilization interval of the atmospheric pressure method in this processing method has affected the continuity of its production, and the sterilization time of high temperature, high pressure and back pressure method sterilization is longer. Shelf life, but it will affect the crispness of the product, and it will and will easily cause the product to have an odor
Therefore existing instant bamboo shoot product processing technology also needs to be improved

Method used

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  • Preparation process of instant bamboo shoot product and product of preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of instant bamboo shoot product preparation technology, it comprises the following steps:

[0023] 1) Pretreatment: kill the fresh bamboo shoots until they have no biological activity, then shell them, slice them, cook them and cool them down;

[0024] 2) Sauce liquid preparation: prepare the sauce liquid with water, soy sauce, sugar and sodium glutamate, the weight ratio of water, soy sauce, sugar and sodium glutamate is 40:33:1.3:1.3;

[0025] 3) Packaging: Put the sauce and bamboo shoots into the container and seal it;

[0026] 4) High temperature sterilization: Put the sealed container into the sterilizer, control the temperature of the sterilizer to rise to 118°C within 6 minutes, and sterilize at 118°C for 8 minutes;

[0027] 5) Cooling and fusion: after ultra-high temperature sterilization, it is gradually cooled in three stages. First, add water to cool to 98°C, and then wait for 2 minutes. When the temperature inside and outside the sealed container is ...

Embodiment 2

[0029] A kind of instant bamboo shoot product preparation technology, it comprises the following steps:

[0030] 1) Pretreatment: kill the fresh bamboo shoots until they have no biological activity, then shell them, slice them, cook them and cool them down;

[0031] 2) Sauce preparation: use water, soy sauce, white sugar and sodium glutamate to prepare sauce liquid, the weight ratio of water, soy sauce, white sugar and sodium glutamate is 42:29:1:1.5;

[0032] 3) Packaging: Put the sauce and bamboo shoots into the container and seal it;

[0033] 4) High temperature sterilization: Put the sealed container into the sterilizer, control the temperature of the sterilizer to rise to 120°C within 4 minutes, and sterilize at 120°C for 7 minutes;

[0034] 5) Cooling and fusion: After high temperature sterilization, it is gradually cooled in three stages. First, add water to cool to 95°C, and then wait for 5 minutes. When the temperature inside and outside the sealed container is consi...

Embodiment 3

[0036] A kind of instant bamboo shoot product preparation technology, it comprises the following steps:

[0037] 1) Pretreatment: kill the fresh bamboo shoots until they have no biological activity, then shell them, slice them, cook them and cool them down;

[0038] 2) Sauce preparation: use water, soy sauce, white sugar and sodium glutamate to prepare the sauce, and the weight ratio of the water, soy sauce, white sugar and chicken essence is 45:33:1.3:1.2;

[0039] 3) Packaging: Put the sauce and bamboo shoots into the container and seal it;

[0040] 4) High temperature sterilization: Put the sealed container into the sterilizer, control the temperature of the sterilizer to rise to 125°C within 5 minutes, and sterilize at 125°C for 4 minutes;

[0041] 5) Cooling fusion: After high temperature sterilization, it is gradually cooled in three stages. First, add water to cool to 100°C, and then wait for 3 minutes. When the temperature inside and outside the sealed container is co...

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Abstract

The invention discloses a preparation process of an instant bamboo shoot product. The product is prepared through the steps of per-treating, preparing sauce, packaging, sterilizing at a high temperature, cooling and fusing. The preparation process breaks through a traditional high-temperature sterilization manner and the time for raising the temperature to an optimal sterilization temperature is shortened; then the high-temperature sterilization is carried; the sterilization efficiency is improved; meanwhile, conditions that the product is rotted after long-time sterilization and the mouth feel becomes poor can be avoided and the product does not have an undesirable odor; a whole processing process of bamboo shoots is finished in a production line in one step; the product is tender, crispy and delicious and the shelf life can reach 2 years.

Description

technical field [0001] The invention relates to an instant food and a processing method thereof, in particular to a preparation process of an instant bamboo shoot product and a product thereof. Background technique [0002] Bamboo shoots have been called "the treasures in the mountains and the king of dishes" in our country since ancient times. They are delicious and nutritious. Bamboo shoots contain protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, C; the content of multivitamins and carotene is more than double that of Chinese cabbage; essential lysine, color Amino acid, threonine, phenylalanine, glutamic acid, which plays an important role in the process of human metabolism, and cystine, which can maintain protein structure, all have a certain amount of content, which is called an excellent health-care vegetable. As food, bamboo shoots can be processed into various finished products besides fresh food, such as dried bamboo shoots (drie...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/005
CPCA23B7/0056A23V2002/00A23V2200/14
Inventor 许丽英谢正林许丽许建东许华美
Owner 福建省顺昌合亿农产品开发有限公司
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