Bamboo shoot tin and preparation method thereof

Abstract

The invention discloses a bamboo shoot tin and a preparation method thereof. The bamboo shoot tin is prepared from, by weight, 70-80 parts of shredded bamboo shoot, 1-5 parts of salt, 0.02-0.06 part of vitamin C, 0.4-0.8 part of citric acid, 5-10 parts of platycodon grandiflorum, 2-4 parts of honey, 2-4 parts of dragon fruit flower, 0.6-1.2 parts of edible oil, 2-3 parts of glacial acetic acid and 0.2-0.4 part of sodium glutamate. The preparation method for the bamboo shoot tin comprises the steps of receiving raw materials, preprocessing, precooking, cutting to strips, debitterizing, boiling with acid, preparing seasoning liquid, mixing materials, tinning, venting, sealing, sterilizing and cooling, and the finished bamboo shoot tin is obtained. the seasoning liquid in the bamboo shoot tin has a pH of 3.5-4.5, and is high in sterilization efficiency, free of pathogenic bacterium and putrefaction symbol caused by microbial action, and can be stored for 10-12 months at normal temperature; As platycodon grandiflorum, dragon fruit flower and honey are added, the bamboo shoot tin improves the mouthfeel, and has the effects of clearing away the lung-heat, moistening lung, nourishing lung and protecting lung, relieving cough and reducing sputum and removing toxic substances in the human body at the same time.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This patented technology helps reduce odors during preparation or storage of food products while maintain their quality. By adding certain chemical agents like citric acid, hydrogen peroxydehyde (HPO), oxalate salts, sulfite salt, etc., this process makes them more effective against harmful germs such as molds that cause bad breathing patterns on crops grown without these treatments. Additionally, the use of specialized equipment prevents excessive growth of algae called cyanobacta, making the vegetables look better looking longer before they turn yellow due to decomposition. Overall, this new product provides improved sanitation benefits over existing methods.

Problems solved by technology

This patented technical problem addressed in this patent relates to improving the processing efficiency and reducing cost associated with producing bamhoogens (bambers) containing live rootlets). Current methods involve wasting large amounts of vegetables due to lack of effective preservatives, leading to decreased commercial values and reduced consumer acceptance rates. Previous processes were limited but new techniques aim towards better ways to preserve bamholes while maintain their original properties through extraction technology.