Method for preparing watery fluid bamboo shoot in high pH value

Abstract

A technology for preparing high-pH canned bamboo shoot from fresh bamboo shoot includes such steps as choosing raw material, steaming, rinsing in cold water, removing shell, shaping, loading in cans, sterilizing, cooling, sudden freezing at -13- -16 deg.C for 1-2 hr, and cold storage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing bamboo shoots in clear water with a high pH value. Background technique [0002] Bamboo shoots are pure natural, pollution-free green food rich in cellulose and amino acids. Because of its high fiber content, eating more can promote digestion, and is also known as the "scavenger" of the human body. Bamboo shoots have high nutritional value, whether they are fried, stewed, stewed, or stewed, they are all good on the table. They have the reputation of "the first vegetarian product" in ancient times. Fresh water bamboo shoots with high PH value, the meat and ears of the bamboo shoots are yellowish white or light yellow, the meat of the bamboo shoots is tender and firm, slightly elastic, and the ears of the bamboo shoots are tender and tight. Existing canned high pH value clear water bamboo shoots, the product has sour taste, poor taste, not very popu...

AI Technical Summary

Problems solved by technology

Existing canned high PH value clear water bamboo shoots, the product has sour taste, poor taste, not very popular, and the technology is not advanced during production, the time required for the technological process is long, generally it takes 24 hours to produce the product, so The output of the production enterprise is low and the cost is high, resulting in poor economic benefits