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Preparation method for ready-to-eat bamboo shoots

A technology of bamboo shoots and raw materials, which is applied in the field of preparation of instant bamboo shoots, can solve the problems of complex preparation process and long preparation time of instant bamboo shoots, and achieve the effects of shortening the production and processing cycle, short preparation time and full fragrance

Inactive Publication Date: 2020-03-31
SICHUAN PINPIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is: in order to solve the problem that the preparation process of existing instant bamboo shoots is complex and the preparation time is long, the present invention provides a method for preparing Sichuan flavor instant bamboo shoots with simple preparation process

Method used

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  • Preparation method for ready-to-eat bamboo shoots

Examples

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Effect test

Embodiment 1

[0030] The present embodiment provides a kind of preparation method of instant bamboo shoots, comprises the following steps:

[0031] 1) Raw material pretreatment: select fresh and strong bamboo shoots, peel and keep the core, the peeled bamboo shoots are not damaged and free from diseases and insect pests, slice or shred the peeled bamboo shoots according to the specifications, and then place the sliced ​​or shredded bamboo shoots Washing under running water, so that the salt content in the washed bamboo shoots is lower than 0.1%, and the sulfur dioxide content is lower than 5ppm;

[0032] 2) Cooking: add color-protecting agent and water to the bamboo shoots in step 1), the weight and number ratio of the bamboo shoots, color-protecting agent and water is 500:0.7:600, and the color-protecting agent consists of the following parts by weight Composition of raw materials, said raw materials include 0.6 part of citric acid, 0.2 part of EDTA and 0.4 part of calcium chloride, after ...

Embodiment 2

[0041] The present embodiment provides a kind of preparation method of instant bamboo shoots, comprises the following steps:

[0042] 1) Raw material pretreatment: select fresh and strong bamboo shoots, peel and keep the core, the peeled bamboo shoots are not damaged and free from diseases and insect pests, slice or shred the peeled bamboo shoots according to the specifications, and then place the sliced ​​or shredded bamboo shoots Washing under running water, so that the salt content in the washed bamboo shoots is lower than 0.1%, and the sulfur dioxide content is lower than 5ppm;

[0043] 2) Cooking: add color-protecting agent and water to the bamboo shoots in step 1), the weight and number ratio of the bamboo shoots, color-protecting agent and water is 500:1.3:700, and the color-protecting agent consists of the following parts by weight Composition of raw materials, said raw materials include 0.7 parts of citric acid, 0.3 parts of EDTA and 0.6 parts of calcium chloride, aft...

Embodiment 3

[0052] The present embodiment provides a kind of preparation method of instant bamboo shoots, comprises the following steps:

[0053] 1) Raw material pretreatment: select fresh and strong bamboo shoots, peel and keep the core, the peeled bamboo shoots are not damaged and free from diseases and insect pests, slice or shred the peeled bamboo shoots according to the specifications, and then place the sliced ​​or shredded bamboo shoots Washing under running water, so that the salt content in the washed bamboo shoots is lower than 0.1%, and the sulfur dioxide content is lower than 5ppm;

[0054] 2) Cooking: add color-protecting agent and water to the bamboo shoots in step 1), the weight and number ratio of the bamboo shoots, color-protecting agent and water is 500:1.5:900, and the color-protecting agent consists of the following parts by weight Composition of raw materials, said raw materials include 0.9 part of citric acid, 0.4 part of EDTA and 0.7 part of calcium chloride, after ...

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Abstract

The invention discloses a preparation method for ready-to-eat bamboo shoots, relates to the technical field of bamboo shoot processing, and solves the problems of a complicated preparation process anda long preparation period of current ready-to-eat bamboo shoots. The method includes the following steps: 1) pretreating raw materials: selecting the fresh healthy and strong bamboo shoots, performing peeling and leaving cores, and performing washing under running water; 2) performing boiling: adding a color protection agent and water into the bamboo shoots in the step 1), and performing boilingin boiling water; 3) performing soaking: adding a soaking solution into the cooled bamboo shoots after boiling, and performing soaking; 4) performing dehydration; 5) mixing materials; 6) performing inner packaging, and performing vacuumizing; 7) performing sterilization by using pasteurization; and 8) performing external packaging, performing inspection, and performing storage. The method has a simple process and short preparation time, shortens the production and processing cycle of the ready-to-eat bamboo shoots, and is conducive to improving the economic benefits of enterprises, and the prepared Sichuan-flavored ready-to-eat bamboo shoots meet the Agricultural Industry Standard of the People Republic of China: Green Food-Bamboo Shoots and Bamboo Shoot Products (NY / T 1048-2012).

Description

technical field [0001] The invention relates to the technical field of bamboo shoot processing, in particular to a preparation method of instant bamboo shoots. Background technique [0002] Bamboo shoots, that is, the tender stems of bamboo, are tender, fragrant and delicious, and have always been known as "the first product in vegetables". Bamboo shoots are natural green weakly alkaline foods, rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene and vitamins, etc., and the protein contained in bamboo shoots is very superior, and the essential lysine, Tryptophan, threonine, phenylalanine, glutamic acid, which plays an important role in the process of protein metabolism, and cystine, which plays a role in maintaining protein configuration, all have a certain content in bamboo shoots, which are excellent health-care vegetables. . At the same time, bamboo shoots are also a low-sugar, low-fat, high-fiber food. It contains more crude fiber, which can pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/00
Inventor 吕勤
Owner SICHUAN PINPIN FOOD
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