CN103355616A - Processing method of health-care dried sinocalamus affinis bamboo shoot - Google Patents
Processing method of health-care dried sinocalamus affinis bamboo shoot Download PDFInfo
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Abstract
The invention relates to a processing method of health-care dried sinocalamus affinis bamboo shoot. The method comprises the following steps of: (1) removing shells; (2) finishing; (3) cleaning; (4) losing puckery and protecting color; (5) cooking; (6) cooling; (7) dehydrating; (8) slicing, shredding or dicing; (9) carrying out vacuum baking; (10) carrying out vacuum package. The processing method is simple in technology and short in drying time; the produced dried sinocalamus affinis bamboo shoot is long in shelf life, fluffy in surface, dense in texture, light yellow in appearance, fragrant in smell, crisp and tender in mouth feel, free from bitterness, easy to soak, good in rehydration capability and convenient to eat; the specific fragrance of the sinocalamus affinis bamboo shoot can be reserved.
Description
Technical field
The present invention relates to a kind of processing method of dried bamboo shoots, especially relate to a kind of processing method of cizu health care dried bamboo shoots.
Background technology
Sinocalamus (
Sinocalamus) there is kind more than 20 in the whole world, China produces 9 kinds, and Sichuan has 3 kinds.Mainly be distributed in the Changjiang river, Jia Lingjiang River, the Tuo Jiang basin of Basin Eastern, in the Ming River, downstream and horse limit river valley.Sichuan is the distribution center of cizu, in Hubei, also there is distribution in the nearly valley districts such as Hunan, Guangxi, Guizhou, Yunnan, Shaanxi and Shan Nan, belong to Nan Ling bamboo district, the Changjiang river.Leaf can be adopted the whole year.Take tender leaf, dry or using fresh herb.Leaf: sweet-bitter flavor, cool in nature, nontoxic; Control hot pouring, hematuria, the heat that clears away heart-fire, control giddy.Bamboo core, the leaf of bamboo: for tea-drinking, separate dysphoria with smothery sensation, end polydipsia, to stomach constipation, heat rush down, the diseases such as pendant expands, aphthae, urine Huang pain are from the beginning of effectively.Bamboo shoot: heat-clearing is quenched one's thirst, and cures mainly and quenches one's thirst, urine heat pain.The bamboo root: logical breast cures mainly alactation.
The cizu resource is in the plant resources, a kind of Important Economic plant that utilization rate is high.The cizu accumulation in Sichuan is large, and distribution area is wide, and output surpasses mao bamboon, and good value of exploiting and utilizing is arranged.
Bamboo shoots often have dividing of winter bamboo shoot and spring bamboo, and cizu goes out the bamboo shoot phase in full summer.Omei mountain bamboo shoot is slightly bitter, mainly is that it is fewer that people eat because wherein contain the bitter substances such as tyrosine, alkaloid, tannin, and dried bamboo shoots processing does not have substantially yet.Because cizu is for growing thickly, long to some, new life's bamboo shoot does not have sunlight, space, and the bamboo shoots that go out behind the bamboo shoot are all let alone to rot, and cause very large waste.
Chinese invention patent application 03135375.4 discloses a kind of dried bamboo shoot production process, the calcium chloride that adds 0.05%-0.1% is protected crisp, add glucose, sucrose, lump sugar in small crystal, trehalose a kind of of bamboo shoot sheet weight 2-3% or arbitrarily two or more, but every kind of consumption any combination sugaring, but the distinctive bitter taste of omei mountain bamboo shoot is not easy to remove and easily brown stain.
Chinese invention patent application 201010205747.2 discloses the non-sulphur drying technics of a kind of bamboo shoots, wherein the preparation of colour protecting liquid: getting Cys and be 0.05～0.2 part, phytic acid and be 0.05～0.2 part, citric acid and be 0.05～0.25 part, calcium chloride and be 0.1～0.4 part, water is 99～100 parts; The preparation of penetrating fluid: getting sodium chloride is 3～10 parts, and glucose or sucrose are 5～20 parts, and water is 70～92 parts, but its raw material is fresh thunder bamboo shoots, and longer with the drying time of a kind of temperature; Thunder bamboo shoots taste is partially sweet, not the more serious bitter taste of omei mountain bamboo shoot.
Chinese invention patent application 200610051987.5 discloses a kind of processing method of dried bamboo shoots, the pressing method that adopts pressure progressively the to increase moisture in the bamboo shoot of squeezing out, and this kind method labour intensity is larger.
CN101715804A discloses a kind of processing method of organic dried bamboo shoot, heated-air drying to the water content of bamboo shoot that with temperature is 120～140 ℃ is 60～65%, again bamboo shoot are gently kneaded, the time of kneading is 6～10min, kneading rear is 120～140 ℃ heated-air drying with temperature, so repeatedly operation, until the cell crashing ratio of bamboo shoot is 30～40%, the water content of bamboo shoot stops when being 20～25%, kneading number of times is 2～4 times; This kind method procedure of processing is complicated, kneads often, is not suitable for large-scale production.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, provides a kind of technique simple, small investment, and good product quality can be preserved the nutrition of bamboo shoot, prolongs the processing method for the cizu health care dried bamboo shoots in bamboo shoot seasons.
The technical scheme that the present invention solve the technical problem employing is,
A kind of processing method of cizu health care dried bamboo shoots may further comprise the steps:
(1) shells: because the shell of omei mountain bamboo shoot contains bristle, need wear the gloves stripping, remove not edible position; When peeling off, switch to the tender tips of bamboo shoot from major part first, again in the oblique partial application of the tender tips of bamboo shoot, peel the bamboo shoot shell off to both sides with hand; After described omei mountain bamboo shoot is gathered, should in 24h, process processing;
(2) arrangement: in drying or toasting, the internal segment crude fibre of cizu is many, and mouthfeel is poor; Remove older bamboo shoot joint after omei mountain bamboo shoot after should will peeling off half-and-half cuts, stay tender section, to reduce digestion time, increase the boiling space;
(3) clean: clean residual earth and impurity on the bamboo shoot body;
(4) take away the puckery taste and protect look: soak the preferred 28-32min of omei mountain bamboo shoot 20-40min(that cleans up through step (3), more preferably 30min with compound aqueous solution), the bamboo shoots after soaking are drained away the water;
The mass ratio of described omei mountain bamboo shoot and compound aqueous solution is 1 ︰ 2-5;
The salt of the calcium chloride of the citric acid of the Cys of the mass content of each material: 0.05-0.3wt%, 0.01-0.05wt%, 0.05-0.1wt% and 0.2-0.8wt% in the described compound aqueous solution;
Cys is a kind of natural browning inhibitor, can prevent oxidation and the brown stain of VC, can suppress the polyphenol oxidase activity in the bamboo shoot, reduces the formation of inner membrance pitchy, can also strengthen the local flavor of bamboo shoots; The citric acid of 0.01-0.05wt% can keep the color of bamboo shoots, weakens the bitter taste in the bamboo shoot, and solution can keep good sour environment, the growth of anti-bacteria simultaneously; The calcium chloride of 0.05-0.1wt% soaks bamboo shoots 20-40min, can play the crisp effect of good guarantor, and the salt of 0.2-0.8wt% can well be coordinated the taste of bamboo shoots, reduces puckery mouthfeel, also can play antibacterial effect;
(5) boiling: will put into digester through the omei mountain bamboo shoot that step (4) is processed, and add cooking liquor in digester, the mass ratio of omei mountain bamboo shoot and cooking liquor is preferred 1 ︰ 3 of 1 ︰ 2-5(), in 95-100 ℃ of boiling 30-50min;
The composition of described cooking liquor: water, be equivalent to water weight 0.2-1wt% omei mountain bamboo shoot wine, be equivalent to water weight 0.05-0.6wt% vinegar, be equivalent to water weight 0.2-1wt% white sugar or sucrose, be equivalent to the ginger of water weight 0.2-1wt%; Ginger wraps up with gauze, takes out after the boiling;
The preparation method of described omei mountain bamboo shoot wine: be 1 ︰ 1-4 batching by weight with rice and omei mountain bamboo shoot, adding entry stirs again, the gross weight of described rice and omei mountain bamboo shoot and the weight ratio of water are the preferred 1:1.5-2 of 1:0.5-3(), boiling 90-180 minute, be cooled to 60-70 ℃, then according to the gross weight of rice and omei mountain bamboo shoot, the ratio that adds the 60-120u carbohydrase according to every gram rice and omei mountain bamboo shoot adds carbohydrase, then be cooled to below 38 ℃, stir and add the saccharomyces cerevisiae that is equivalent to rice and omei mountain bamboo shoot gross weight 0.1-0.5wt%, the dress altar, sealing, 28-35 ℃ of insulation, spontaneous fermentation 7-15 days;
Cooking liquor can be removed most bitter taste and astringent taste in the omei mountain bamboo shoot body, can reduce the pitchy of inwall membrane substance after drying, coordinates the whole fragrance of bamboo shoot, and makes its distinctive bamboo shoot fragrance outstanding;
(6) cooling: the omei mountain bamboo shoot after step (5) boiling is put into flowing water cool off, then drain away the water;
Cool off rapidly with flowing water, can reduce the deposition of tyrosine, promote further carrying out of enzymatic reaction, broken little bamboo shoot can be washed away simultaneously, reduce the impact on outward appearance;
(7) dehydration: will put into dewaterer through the omei mountain bamboo shoot that step (6) drain away the water, and dewater and when water content is 40-60wt%, take out;
The dewaterer dehydration can be taken off most of water of bamboo shoots surface and the inside rapidly, can well keep brittleness, the toughness of dried bamboo shoots, can shorten the dry time simultaneously, enhances productivity; The dehydration of employing dewaterer, lower than the energy consumption of squeezing dehydration, the mouthfeel of dried bamboo shoots is good;
(8) section, chopping or dice: the bamboo shoot sheet that the omei mountain bamboo shoot after step (7) dehydration is cut into thick, the wide 0.3-1.5cm of the meat of bamboo shoots own, long 3-5cm with slicer, or be cut into the bamboo shoot silk of thick, the wide 3-8mm of the meat of bamboo shoots own, long 4-6cm or the bamboo shoot fourth of thick, the wide 0.2-1.5cm of the meat of bamboo shoots own, long 0.3-1.5cm;
(9) vacuum bakeout: with section, chopping or the segmentation baking in vacuum drying chamber of the omei mountain bamboo shoot after dicing, vacuum Wei – 0.05MPa～– 0.07MPa, first 65-75 ℃ of baking 2-3 hour; 50 ℃-64 ℃ were toasted 4-6 hour again;
(10) vacuum packaging;
Described vacuum-packed vacuum Wei – 0.06～– 0.08MPa, vacuum time 10s, heat-sealing time 12s, cool time 10s.
Characteristics of the present invention are: (1) has filled up the blank of cizu dried bamboo shoots processing in the bamboo shoot product, has opened up new way for rationally efficiently utilizing the omei mountain bamboo shoot resource; (2) take away the puckery taste and colour protecting liquid can well be removed the distinctive bitter taste of omei mountain bamboo shoot, keep the tender and crisp of bamboo shoots, make bamboo shoots that enzymatic browning not occur; (3) cooking liquor can further play the effect of protecting look, removing bitter taste, adds omei mountain bamboo shoot wine so that the omei mountain bamboo shoot fragrance after soaking is dense; (4) the bamboo shoot meat after the processed, brittleness is good, and mouthfeel is good; Divide two sections bakings of high low temperature, the product appearance quality is good, and required stoving time is few; (5) processing process is simple, convenient operation and control product quality; (6) bamboo shoot sheet, bamboo shoot silk, the rehydration of bamboo shoot fourth are good, and meat is tender and crisp, can directly garnish food instant; (7) can prolong the supply time of omei mountain bamboo shoot, change people's eating patterns; (8) can take full advantage of the omei mountain bamboo shoot resource, accelerate shaking off poverty and setting out on the road to prosperity of hill farmer, economic benefit and social benefit are good.
Technique of the present invention is simple, and drying time is short, the cizu dried bamboo shoots long shelf-life of production, and the surface is bulk, has a fine grain, and outward appearance is pale yellow, and taste is aromatic, and mouthfeel is tender and crisp, and without bitter taste, easily bubble is sent out, and rehydration is good, and instant has been preserved the fragrant mouthfeel of the distinctive bamboo shoot of omei mountain bamboo shoot.
The specific embodiment
The present invention is further detailed explanation below in conjunction with embodiment.
Embodiment 1
Present embodiment may further comprise the steps:
(1) shells: select tender omei mountain bamboo shoot, reject worm bamboo shoot, bad bamboo shoot; Because the shell of omei mountain bamboo shoot contains bristle, should wear the gloves stripping, remove not edible position; When peeling off, switch to the tender tips of bamboo shoot from major part first, again in the oblique partial application of the tender tips of bamboo shoot, peel the bamboo shoot shell off to both sides with hand;
(2) arrangement: the omei mountain bamboo shoot after will peeling off half-and-half cuts, and removes older bamboo shoot joint, stays tender section, to reduce digestion time, increases the boiling space;
(3) clean: clean residual earth and impurity on the bamboo shoot body;
(4) take away the puckery taste and protect look: soak the bright omei mountain bamboo shoot 30min that cleans up through step (3) with compound aqueous solution, the bamboo shoots after soaking are drained away the water;
The mass ratio of described omei mountain bamboo shoot and compound aqueous solution is 1 ︰ 3;
The mass content of each material in the described compound aqueous solution: 0.1wt%L-cysteine, the salt of the citric acid of 0.01wt%, the calcium chloride of 0.05wt% and 0.5wt%;
(5) boiling: will put into digester through the omei mountain bamboo shoot that step (4) is processed, and add cooking liquor in digester, the mass ratio of omei mountain bamboo shoot and cooking liquor is 1 ︰ 2.5, in 100 ℃ of boiling 40min;
The composition of described cooking liquor: water, be equivalent to water weight 0.5wt% omei mountain bamboo shoot wine, be equivalent to water weight 0.2wt% vinegar, be equivalent to water weight 0.5wt% white sugar, be equivalent to water weight 0.6% ginger; Ginger wraps up with gauze, takes out after the boiling;
The preparation method of described omei mountain bamboo shoot wine: be 1 ︰, 2 batchings by weight with rice and omei mountain bamboo shoot, adding entry stirs again, the gross weight of described rice and omei mountain bamboo shoot and the weight ratio of water are 1:1.5, boiling 120 minutes, be cooled to 60 ℃, then according to the gross weight of rice and omei mountain bamboo shoot, the ratio that adds the 80u carbohydrase according to every gram rice and omei mountain bamboo shoot adds carbohydrase, then be cooled to below 38 ℃, stir and add the saccharomyces cerevisiae that is equivalent to rice and omei mountain bamboo shoot gross weight 0.2wt%, the dress altar, sealing, 30 ℃ of insulations, spontaneous fermentation 8 days;
(6) cooling: the omei mountain bamboo shoot after step (5) boiling is put into flowing water cool off, then drain well;
(7) dehydration: will put into dewaterer through the omei mountain bamboo shoot of step (6) drain well, and take out when dewatering to water content 52wt%;
(8) section: it is thick that the omei mountain bamboo shoot after step (7) dehydration is cut into the meat of bamboo shoots own with slicer, wide 8mm, the bamboo shoot sheet of long 3cm;
(9) vacuum bakeout: the omei mountain bamboo shoot sheet after will cutting into slices is put into vacuum drying chamber segmentation baking, vacuum Wei – 0.06MPa, and first 70 ± 2 ℃ of bakings 2 hours, 60 ± 2 ℃ of bakings are 4 hours again, and omei mountain bamboo shoot sheet water content is 6wt% after the baking;
(10) vacuum packaging.
The rehydration test of present embodiment gained omei mountain bamboo shoot sheet: 100g dried bamboo shoots sheet is put into 35 ℃ of cold water, and every immersion 10min surveys the rehydration ratio one time; The rehydration ratio that records respectively 10min, 20min, 30min, 40min, 50min, 60min, 120min is 2.023,3.148,3.863,4.925,5.660,6.024,6.153.
The rehydration of present embodiment gained omei mountain bamboo shoot dry plate is good, and meat is tender and crisp, has a fine grain, and outward appearance is pale yellow, and inner membrance is without pitchy, and taste is aromatic, and without bitter taste, instant has been preserved the fragrant mouthfeel of the distinctive bamboo shoot of omei mountain bamboo shoot; The shelf-life is 18 months after vacuum-packed.
Embodiment 2
Present embodiment may further comprise the steps:
(1) shells: select tender omei mountain bamboo shoot, reject worm bamboo shoot, bad bamboo shoot; Because the shell of omei mountain bamboo shoot contains bristle, need wear the gloves stripping, remove not edible position; When peeling off, switch to the tender tips of bamboo shoot from major part first, again in the oblique partial application of the tender tips of bamboo shoot, peel the bamboo shoot shell off to both sides with hand;
(2) arrangement: remove older bamboo shoot joint after the omei mountain bamboo shoot after will peeling off half-and-half cuts, stay tender section;
(3) clean: clean residual earth and impurity on the bamboo shoot body;
(4) take away the puckery taste and protect look: soak the omei mountain bamboo shoot 30min that cleans up through step (3) with compound aqueous solution, the bamboo shoots after soaking are drained away the water;
The mass ratio of described omei mountain bamboo shoot and compound aqueous solution is 1 ︰ 2;
The mass content of each material in the described compound aqueous solution: 0.2wt%L-cysteine, the salt of the citric acid of 0.02wt%, the calcium chloride of 0.06wt% and 0.8wt%;
(5) boiling: will put into digester through the omei mountain bamboo shoot that step (4) is processed, and add cooking liquor in digester, the mass ratio of omei mountain bamboo shoot and cooking liquor is 1 ︰ 3, in 95 ℃ of boiling 45min;
The composition of described cooking liquor: water, be equivalent to water weight 0.8wt% omei mountain bamboo shoot wine, be equivalent to water weight 0.4wt% vinegar, be equivalent to water weight 0.6wt% sucrose, be equivalent to the ginger of water weight 0.8%; Ginger wraps up with gauze, takes out after the boiling;
The preparation method of described omei mountain bamboo shoot wine: be 1 ︰, 3 batchings by weight with rice and omei mountain bamboo shoot, adding entry stirs again, the gross weight of described rice and omei mountain bamboo shoot and the weight ratio of water are 1:2, boiling 150 minutes, be cooled to 70 ℃, then according to the gross weight of rice and omei mountain bamboo shoot, the ratio that adds the 90u carbohydrase according to every gram rice and omei mountain bamboo shoot adds carbohydrase, then be cooled to below 38 ℃, stir and add the saccharomyces cerevisiae that is equivalent to rice and omei mountain bamboo shoot gross weight 0.3wt%, the dress altar, sealing, 32 ℃ of insulations, spontaneous fermentation 7 days;
(6) cooling: the omei mountain bamboo shoot after step (5) boiling is put into flowing water cool off, then drain well;
(7) dehydration: will put into dewaterer through the omei mountain bamboo shoot of step (6) drain well, dewater to water content be 56wt%;
(8) chopping: it is thick that the omei mountain bamboo shoot after step (7) dehydration is cut into bamboo shoots meat, wide 4mm, the bamboo shoot silk of long 5cm;
(9) vacuum bakeout: the omei mountain bamboo shoot silk after the chopping is put into vacuum drying chamber segmentation baking, vacuum Wei – 0.07MPa, first 68 ± 2 ℃ of bakings 3 hours, 62 ± 2 ℃ of bakings are 4.5 hours again, and omei mountain bamboo shoot sheet water content is 7wt% after the baking;
(10) vacuum packaging.
The rehydration test of present embodiment gained omei mountain bamboo shoot silk: 100g dried bamboo shoots silk is put into 32 ℃ of cold water, and every immersion 10min surveys the rehydration ratio one time; The rehydration ratio that records respectively 10min, 20min, 30min, 40min, 50min, 60min, 120min is 2.842,3.905,4.953,5.880,6.421,6.513,6.6027.
The rehydration of present embodiment gained omei mountain bamboo shoot shredded dried bean curd is good, and meat is tender and crisp, has a fine grain, and outward appearance is pale yellow, and inner membrance is without pitchy, and taste is aromatic, and without bitter taste, instant has been preserved the fragrant mouthfeel of the distinctive bamboo shoot of omei mountain bamboo shoot; The shelf-life is 20 months after vacuum-packed.
Claims (6)
1. the processing method of cizu health care dried bamboo shoots is characterized in that, may further comprise the steps:
(1) shells;
(2) arrangement: remove older bamboo shoot joint after the omei mountain bamboo shoot after will peeling off cuts, stay tender section;
(3) clean: clean residual earth and impurity on the bamboo shoot body;
(4) take away the puckery taste and protect look: soak the omei mountain bamboo shoot 20-40min that cleans up through step (3) with compound aqueous solution, the bamboo shoots after soaking are drained away the water;
The mass ratio of described omei mountain bamboo shoot and compound aqueous solution is 1 ︰ 2-5;
The salt of the calcium chloride of the citric acid of the Cys of the mass content of each material: 0.05-0.3wt%, 0.01-0.05wt%, 0.05-0.1wt% and 0.2-0.8wt% in the described compound aqueous solution;
(5) boiling: will put into digester through the omei mountain bamboo shoot that step (4) is processed, and add cooking liquor in digester, the mass ratio of omei mountain bamboo shoot and cooking liquor is 1 ︰ 2-5, in 95-100 ℃ of boiling 30-50min;
The composition of described cooking liquor: water, be equivalent to water weight 0.2-1wt% omei mountain bamboo shoot wine, be equivalent to water weight 0.05-0.6wt% vinegar, be equivalent to water weight 0.2-1wt% white sugar or sucrose, be equivalent to the ginger of water weight 0.2-1wt%; Ginger wraps up with gauze, takes out after the boiling;
The preparation method of described omei mountain bamboo shoot wine: be 1 ︰ 1-4 batching by weight with rice and omei mountain bamboo shoot, adding entry stirs again, the gross weight of described rice and omei mountain bamboo shoot and the weight ratio of water are 1:0.5-3, boiling 90-180 minute, be cooled to 60-70 ℃, then according to the gross weight of rice and omei mountain bamboo shoot, the ratio that adds the 60-120u carbohydrase according to every gram rice and omei mountain bamboo shoot adds carbohydrase, then be cooled to below 38 ℃, stir and add the saccharomyces cerevisiae that is equivalent to rice and omei mountain bamboo shoot gross weight 0.1-0.5wt%, the dress altar, sealing, 28-35 ℃ of insulation, spontaneous fermentation 7-15 days;
(6) cooling: the omei mountain bamboo shoot after step (5) boiling is put into flowing water cool off, then drain away the water;
(7) dehydration: will put into dewaterer through the omei mountain bamboo shoot that step (6) drain away the water, and dewater and when water content is 40-60wt%, take out;
(8) section, chopping or dice: the bamboo shoot sheet that the omei mountain bamboo shoot after step (7) dehydration is cut into thick, the wide 0.3-1.5cm of the meat of bamboo shoots own, long 3-5cm with slicer, or be cut into the bamboo shoot silk of thick, the wide 3-8mm of the meat of bamboo shoots own, long 4-6cm or the bamboo shoot fourth of thick, the wide 0.2-1.5cm of the meat of bamboo shoots own, long 0.3-1.5cm;
(9) vacuum bakeout: with section, chopping or the segmentation baking in vacuum drying chamber of the omei mountain bamboo shoot after dicing, vacuum Wei – 0.05MPa～– 0.07MPa, first 65-75 ℃ of baking 2-3 hour; 50 ℃-64 ℃ were toasted 4-6 hour again;
(10) vacuum packaging.
2. the processing method of cizu health care dried bamboo shoots according to claim 1 is characterized in that, in the step (1), after described omei mountain bamboo shoot is gathered, processes processing in 24h.
3. the processing method of cizu health care dried bamboo shoots according to claim 1 and 2 is characterized in that, in the step (4), the time that compound aqueous solution soaks omei mountain bamboo shoot is 28-32min.
4. the processing method of cizu health care dried bamboo shoots according to claim 3 is characterized in that the time that compound aqueous solution soaks omei mountain bamboo shoot is 30min.
5. the processing method of cizu health care dried bamboo shoots according to claim 1 and 2 is characterized in that in the step (5), the mass ratio of described omei mountain bamboo shoot and cooking liquor is 1 ︰ 3.
6. the processing method of cizu health care dried bamboo shoots according to claim 1 and 2 is characterized in that in the step (5), among the preparation method of described omei mountain bamboo shoot wine, the gross weight of described rice and omei mountain bamboo shoot and the weight ratio of water are 1:1.5-2.
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