Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Method for processing dried bamboo shoots

A processing method and technology of dried bamboo shoots, which are applied in the fields of food science, food preservation, and application, can solve the problems of destroying nutrients, causing harm to consumers' health, and unable to maintain flavor, and achieving guaranteed food hygiene and improving dietary structure. , the effect of preventing obesity

Inactive Publication Date: 2006-11-15
姚学明
View PDF0 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of sulfur or other chemical agents not only affects the quality of dried bamboo shoots, but also destroys its nutritional content, especially in terms of taste (including umami and fragrance) and cannot maintain its original flavor
The dried bamboo shoots produced by this method are contrary to the needs of green consumption and will cause harm to the health of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] A processing method for dried bamboo shoots, using moso bamboo shoots as raw materials, adopts the following process steps: 1. Finishing: peel off the shells of the bamboo shoots, remove the old and hard roots of the bamboo shoots, and wash them; 2. Cooking: put the washed bamboo shoots in Cook in the pot for about 2 hours, the specific time is controlled until the bamboo shoots are completely translucent; 3. Rinse: put the cooked bamboo shoots out of the pot and rinse them in running water. The cleaning time is from the time when the bamboo shoots are just immersed. 4. Squeeze: Arrange the rinsed bamboo shoots in the squeeze box, gradually increase the pressure, and squeeze the bamboo shoots. Remove the water that should be removed, and press the bamboo shoots into a flat shape. Nutrients have been concentrated while the water is squeezed out, so that the taste of the dried bamboo shoots becomes better; 5. Drying or baking: The bamboo shoots are dried mechanically imme...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A method for preparing the dried bamboo shoot includes such steps as removing shells and root, washing, boiling, rinsing in flowing clean water, arranging the bamboo shoots in extruding box, extruding for removing part of water and flattening them, and baking.

Description

technical field [0001] The invention relates to a processing method of dried bamboo shoots. Background technique [0002] At present, in the process of processing dried bamboo shoots, the process steps of sulfur soaking or sulfur fumigation are generally used, or other chemical substances harmful to human health are used (such as soaking dried bamboo shoots in chemical preparations containing phosphorus, sulfur or chlorine, etc.) ). The use of sulfur or other chemical preparations has not only affected the quality of dried bamboo shoots, but also destroyed its nutritional content, especially in the mouthfeel (comprising umami taste and fragrance) all can not keep its original local flavor. The dried bamboo shoots produced by this method go against the needs of green consumption and cause harm to the health of consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a dried bamboo shoot processing method that ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L3/40
Inventor 姚学明
Owner 姚学明
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com