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Dried bamboo shoot processing technology

A processing technology and technology of dried bamboo shoots, applied in food drying, food ingredients as odor improvers, food science, etc., can solve problems such as improper production methods, poor taste, and poor hygiene, so as to shorten the time of direct contact and ensure edible Safe and highly nutritious effect

Inactive Publication Date: 2017-01-04
贵州省桐梓县康利绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main appearance of dried bamboo shoots on the market is black and white. The black is caused by more smoke stains and dust, which is poor in hygiene. The white is basically smoked with sulfur, and the bamboo shoots containing sulfur are eaten. Dried bamboo shoots are harmful to the human body; although some dried bamboo shoots are free from smoke stains and sulfur pollution, their internal quality is hard and difficult to chew, and the taste is poor.
The main reason for these problems is that its production method is improper and the production process is unreasonable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: dried bamboo shoot processing technology, comprises the following steps:

[0017] Step 1. Material selection and peeling: select fresh bamboo shoots without rot, and peel off the shells;

[0018] Step 2: Fill the steamer with water, then put the steamer grate in the steamer, put the bamboo shoots with shells removed on the steamer grate, heat the steamer, and the steam generated will heat the bamboo shoots for 40 minutes;

[0019] Step 3. After step 2 is completed, take out the bamboo shoots and air-cool them to room temperature, then vacuum-dry them to a water content of 30%;

[0020] Step 4, the bamboo shoots after vacuum drying are heated by steam for 55min again, which is the same as the method of step 2;

[0021] Step 5, dehydrating the bamboo shoots in step 4, then putting them into a fresh-keeping box, putting them into a freeze dryer to freeze-dry until the water content of the bamboo shoots is 12%, and taking them out for quality inspection and p...

Embodiment 2

[0022] Embodiment 2: dried bamboo shoot processing technology, comprises the following steps:

[0023] Step 1. Material selection and peeling: select fresh bamboo shoots without rot, and peel off the shells;

[0024] Step 2: Add bamboo leaves to the steamer to submerge the bamboo leaves, then put the steamer grate in the steamer, the bamboo leaves and water are under the steamer grate, put the bamboo shoots with shells removed on the steamer grate, Heat the retort, and the steam generated will heat the bamboo shoots for 30 minutes;

[0025] Step 3. After completing Step 2, take out the bamboo shoots and cool them to room temperature, then vacuum-dry them until the water content is 20%;

[0026] Step 4, the bamboo shoots after vacuum drying are heated by steam for 50min again, which is the same as the method of step 2;

[0027] Step 5. The bamboo shoots in step 4 are dehydrated, then packed into a fresh-keeping box, put into a freeze dryer and freeze-dried until the water con...

Embodiment 3

[0028] Embodiment 3: dried bamboo shoot processing technology, comprises the following steps:

[0029] Step 1. Material selection and peeling: select fresh bamboo shoots without rot, and peel off the shells;

[0030] Step 2: Fill the steamer with water, then put the steamer grate in the steamer, use bamboo to cut into knots, that is, bamboo joints, spread the bamboo joints on the steamer grate, and put the bamboo shoots after removing the shells on the bamboo joints Next, heat the retort, and the steam generated will heat the bamboo joints and bamboo shoots for 35 minutes;

[0031] Step 3. After completing Step 2, take out the bamboo shoots and cool them to room temperature, then vacuum-dry them to a water content of 25%;

[0032] Step 4, the bamboo shoots after vacuum drying are steamed again for 60min, which is the same as the method of step 2;

[0033] Step 5. The bamboo shoots in step 4 are dehydrated, then packed into a fresh-keeping box, put into a freeze dryer and fre...

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PUM

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Abstract

The invention discloses a dried bamboo shoot processing technology of a food pickling method. The dried bamboo shoot processing technology comprises steps as follows: materials are selected and peeled; bamboo shoots subjected to bamboo shoot shell removing are put in a rice steamer and heated with steam for 30-40 min; the bamboo shoots are taken out and subjected to air cooling to the room temperature, and then the bamboo shoots are subjected to vacuum drying until the water content is 20%-30%; the bamboo shoots after vacuum drying are heated with steam for 50-60 min again; the bamboo shoots obtained in the step four are dehydrated and then are put into a preservation box, the preservation box is placed in a refrigeration dryer, the bamboo shoots are subjected to freeze drying until the water content of the bamboo shoots is 10%-15%, and then the bamboo shoots are taken out. The bamboo shoots are heated with the steam, so that the bamboo shoots can be cooked more quickly and are crisper, and the dried bamboo shoots are tasty, refreshing and easy to chew up after cooking. The rice steamer and a vacuum drier used during vacuum drying are relatively closed, the direct contact time of the bamboo shoots and air is shortened, and the color of the bamboo shoots is prevented from being changed greatly due to oxidation; besides, with the adoption of the refrigeration drying method, rapid growth of bacteria in air due to acquisition of nutritional ingredients of the bamboo shoots is avoided, and the probability of change of color, fragrance and taste of the bamboo shoots is reduced.

Description

technical field [0001] The invention relates to a food pickling method, in particular to a processing technique for dried bamboo shoots. Background technique [0002] Bamboo shoots have edible value because of their higher nutrition, but bamboo shoots cannot eat fresh bamboo shoots all the year round because of their seasonality. Therefore, fresh bamboo shoots are made into dried bamboo shoots and canned bamboo shoots to ensure that bamboo shoots can be eaten all the year round. The traditional processing technology of dried bamboo shoots is the steps of material selection, peeling, cleaning, cutting open, boiling, cooling, drying, shredding, drying, and packaging. [0003] The main appearance of dried bamboo shoots on the market is black and white. The black is caused by more smoke stains and dust, which is poor in hygiene. The white is basically smoked with sulfur, and the bamboo shoots containing sulfur are eaten. Dried bamboo shoots are harmful to the human body; althou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10
CPCA23V2002/00A23V2200/15A23V2300/10
Inventor 令狐世平
Owner 贵州省桐梓县康利绿色食品有限公司
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