Processing and production technique of dendrocalamus latiflorus slice

Abstract

The invention discloses a processing and production technique of a dendrocalamus latiflorus slice, so as to solve the technical problems that the residual quantity of sulfur dioxide exceeds a standard and the desalination is insufficient in a process from the treatment of a fresh bamboo shoot to the processing into a finished product. The processing and production technique comprises the following steps of (1) preparing raw materials: dendrocalamus latiflorus, water, table salt and a food additive; (2) washing the dendrocalamus latiflorus, and cutting the dendrocalamus latiflorus into a thin slice; (3) soaking the thin slice in cold water, and then filtering out the water; (4) stirring and mixing the thin slice with the table salt to carry out sousing on the thin slice, so as to obtain a semi-finished product; (5), carrying out precooking on the semi-finished product; (6), after the precooking is completed, putting the semi-finished product into a clean water tank to carry out shock cooling, and desalting the semi-finished product by adopting a clear water soaking way; (7), filtering out water, and then carrying out sorting, so as to obtain a secondary finished product; (8), adding the food additive into the secondary finished product, agitating an obtained first mixture, so as to obtain a finished product, and then carrying out internal packing, sterilization and external packing in sequence. The processing and production technique is reasonable in design and good in processing effect; the quality of a product is effectively improved; the flavor and the mouth feel of the dendrocalamus latiflorus slice are promoted; the quality guarantee period of the dendrocalamus latiflorus slice is prolonged; therefore, the processing and production technique is suitable to popularize and apply.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing and production technology of hemp bamboo shoot slices. Background technique [0002] Hemp bamboo shoots, also known as sweet bamboo, big green bamboo, and wadi bamboo, are native to mainland China, northern Myanmar, the Philippines, Vietnam, Thailand, Ryukyu and other places. Bamboo shoots are traditional foods, rich in dietary fiber, protein, and bamboo flavonoids and trace elements. With the continuous understanding of the medicinal and edible value of bamboo shoots and the continuous improvement of people's living standards, people's food structure has also changed, and the demand for bamboo shoots food has continued to increase, thus promoting the increasing sales of bamboo shoots by bamboo shoot processing enterprises in my country. Increase. [0003] The processing of bamboo shoots in my country is mainly distributed in Guangxi, Fujian, Zhejiang, Sichu...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a processing and production process of bamboo shoot slices, which is used to solve the two technical problems of excessive sulfur dioxide residue and insufficient salt desalination in the process from processing fresh bamboo shoots to processing into finished products