Bamboo shoot fresh-keeping method

Abstract

The invention relates to the field of processing bamboo shoots, and in particular relates to a method for preserving the freshness of bamboo shoots, comprising the following steps: peeling off the bamboo shoots, cleaning and shaping; immersing the shaped bamboo shoots in a mixture of ice water with a volume of 7-9 times, and stirring for 5 minutes , so that the temperature of the bamboo shoots is cooled to 3°C within half an hour; add preservatives in ice water, the preservatives are sodium dehydroacetate and alcohol, and the weight percent of sodium dehydroacetate is 0.01% to 1%; the weight of alcohol The percentage is 0.001% to 0.5%; 10-45g of chitosan sugar is dissolved in 1 liter of 2% citric acid solution to prepare a film coating agent, and the bamboo shoots in the above steps are immersed in the film coating agent for 10-25 seconds, light Gently shake off the residual liquid, let it stand to dry to form a film; prepare a mixed gas of oxygen and carbon dioxide according to the volume ratio of oxygen: carbon dioxide of 1.5:8.5-2.0:3.0, and then add 5-30% of nitrogen by volume to prepare oxygen, carbon dioxide and The mixed gas of nitrogen is used for the controlled atmosphere storage of bamboo shoots; the bamboo shoots placed in the mixed gas of oxygen, carbon dioxide and nitrogen are packed in food-grade aluminum foil bags.

Description

technical field [0001] The invention belongs to the field of bamboo shoot processing, and in particular relates to a fresh-keeping method for bamboo shoots. Background technique [0002] The ready-to-eat bamboo shoots sold in the market are usually boiled and sterilized. Since the production process of boiled bamboo shoots is mainly characterized by boiling and sterilization, it is generally fermented by natural lactic acid bacteria, using the growth process of lactic acid bacteria. The produced lactic acid and other products reduce the pH value of the product to about 4, which is used to inhibit the growth of microorganisms in the product, but due to the lower pH value, the taste of the product becomes sour and poor, consumers Unwilling to accept it, and at the same time, the phenomenon of some products deteriorating and bagging after listing occurs from time to time. Another method is to add sodium benzoate, potassium sorbate, etc., but because boiled bamboo shoots are pr...

AI Technical Summary

Problems solved by technology

[0002] The ready-to-eat bamboo shoots sold in the market are usually boiled and sterilized. Since the production process of boiled bamboo shoots is mainly characterized by boiling and sterilization, it is generally fermented by natural lactic acid bacteria, using the growth process of lactic acid bacteria. The produced lactic acid and other products reduce the pH value of the product to about 4, which is used to inhibit the growth of microorganisms in the product, but due to the lower pH value, the taste of the product becomes sour and poor, consumers Unwilling to accept, at the same time, the phenomenon of some products deteriorating and bagging after listing occurs from time to time

Another method is to add sodium benzoate, potassium sorbate, etc., but because boiled bamboo shoots are produced and packaged at a high temperature of about 95°, sodium benzoate, etc. are easily denatured at high temperatures, and instead become nutrients for bacteria