CN107259441A - A kind of drying means of bamboo shoots - Google Patents

A kind of drying means of bamboo shoots Download PDF

Info

Publication number
CN107259441A
CN107259441A CN201710692619.7A CN201710692619A CN107259441A CN 107259441 A CN107259441 A CN 107259441A CN 201710692619 A CN201710692619 A CN 201710692619A CN 107259441 A CN107259441 A CN 107259441A
Authority
CN
China
Prior art keywords
bamboo shoots
drying
temperature
drying means
freeze
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201710692619.7A
Other languages
Chinese (zh)
Inventor
陈丽芳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201710692619.7A priority Critical patent/CN107259441A/en
Publication of CN107259441A publication Critical patent/CN107259441A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • A23B7/022Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • A23B7/024Freeze-drying, i.e. cryodessication or lyophilisation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/41Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a kind of drying means of bamboo shoots, comprise the following steps:Selection, boil bamboo shoot, cooling, color retention, pre-freeze processing, temperature-variable drying processing, packaging, storage.The present invention carries out color retention to bamboo shoots before it is dried, can effectively suppress the brown stain during bamboo shoots are dried, and pre-freeze and temperature-variable drying processing are combined, and can be effectively retained the nutritional ingredient in bamboo shoots, and in good taste, are easily chewed.

Description

A kind of drying means of bamboo shoots
Technical field
The invention belongs to food drying technical field, and in particular to a kind of drying means of bamboo shoots.
Background technology
The bamboo shoots nutrition higher because having and there is edibility, but bamboo shoots are because can not possibly edible fresh all the year round it is seasonal Bamboo shoots, therefore, dried bamboo shoots are fabricated to by new fresh bamboo shoots, bamboo shoot can eat bamboo shoots all the year round to ensure.Sell in the market Dried bamboo shoots, it is two kinds of black and white mainly to have outward appearance, and black carries many cigarette stains and dust, poor hygienic, and white majority is Smoked with sulphur to forming, eat the dried bamboo shoots containing sulphur, it is harmful;Although dried bamboo shoots also are dirty without cigarette stain and sulphur The problems such as dye, but its inherent quality has the hard difficulty of matter and chew, poor taste.The main cause for producing these problems be its preparation method not When manufacture craft is unreasonable.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of drying means of bamboo shoots, the dried bamboo shoots dried through the inventive method Quality is excellent, in good taste.
The present invention is adopted the technical scheme that:
A kind of drying means of bamboo shoots, comprises the following steps:
(1) selection:The high-quality fresh bamboo shoots that selection is dug out the Ching Ming Festival around, is cleaned up;
(2) bamboo shoot are boiled:Add water and boil to saucepan, be put into fresh bamboo shoots, plug is real, and capping boils 2-4h with vigorous fire;
(3) cool down:Well-done bamboo shoots are pulled out to be put into cold water and cooled down;
(4) color retention:Color retention is carried out to the bamboo shoots after cooling using colour protecting liquid;
(5) pre-freeze is handled:New fresh bamboo shoots is uniformly layered on pallet, is placed in -5 DEG C of refrigerator pre-freezes, is opened freeze-drying mechanism cold;
(6) temperature-variable drying is handled:The pallet that will be equipped with bamboo shoots is placed on drying baker shelf 35 DEG C of the temperature that begins, with 5 DEG C/h temperature Degree heating, to 70 DEG C under the conditions of keep 2h, then be cooled to 35 DEG C with 5 DEG C/h speed, taken out when drying to constant weight;
(7) pack, preserve:It is vacuum-packed after product cooling, is placed in 0-3 DEG C of freezer and preserves.
Preferably, described cold water, temperature is in the range of 3-5 DEG C.
Preferably, the mass percent of each component and each component is in described colour protecting liquid:Citric acid 0.2-0.3%, chlorine It is pure water to change sodium 3-5%, cysteine 0.1-0.2%, surplus.
Preferably, uniformly paving is dispersed on pallet described new fresh bamboo shoots, and its thickness is no more than 20cm.
Preferably, described pre-freeze processing, processing time is 18-20h.
It is an advantage of the invention that:The present invention carries out color retention to bamboo shoots before it is dried, can effectively suppress bamboo shoots drying The brown stain of period, pre-freeze and temperature-variable drying processing are combined, and can be effectively retained the nutritional ingredient in bamboo shoots, and in good taste, easy nozzle Chew.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by It will be appreciated by those skilled in the art that apparent clearly being defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of drying means of bamboo shoots, comprises the following steps:
(1) selection:The high-quality fresh bamboo shoots that selection is dug out the Ching Ming Festival around, is cleaned up;
(2) bamboo shoot are boiled:Add water and boil to saucepan, be put into fresh bamboo shoots, plug is real, and capping boils 2h with vigorous fire;
(3) cool down:Well-done bamboo shoots are pulled out to be put into cold water and cooled down;
(4) color retention:Color retention is carried out to the bamboo shoots after cooling using colour protecting liquid;
(5) pre-freeze is handled:New fresh bamboo shoots is uniformly layered on pallet, is placed in -5 DEG C of refrigerator pre-freezes, is opened freeze-drying mechanism cold;
(6) temperature-variable drying is handled:The pallet that will be equipped with bamboo shoots is placed on drying baker shelf 35 DEG C of the temperature that begins, with 5 DEG C/h temperature Degree heating, to 70 DEG C under the conditions of keep 2h, then be cooled to 35 DEG C with 5 DEG C/h speed, taken out when drying to constant weight;
(7) pack, preserve:It is vacuum-packed after product cooling, is placed in 0 DEG C of freezer and preserves.
Described cold water, temperature is in the range of 3-5 DEG C.
The mass percent of each component and each component is in described colour protecting liquid:Citric acid 0.2%, sodium chloride 3%, half Guang Propylhomoserin 0.1%, surplus are pure water.
Uniformly paving is dispersed on pallet described new fresh bamboo shoots, and its thickness is no more than 20cm.
Described pre-freeze processing, processing time is 18h.
Embodiment 2
A kind of drying means of bamboo shoots, comprises the following steps:
(1) selection:The high-quality fresh bamboo shoots that selection is dug out the Ching Ming Festival around, is cleaned up;
(2) bamboo shoot are boiled:Add water and boil to saucepan, be put into fresh bamboo shoots, plug is real, and capping boils 3h with vigorous fire;
(3) cool down:Well-done bamboo shoots are pulled out to be put into cold water and cooled down;
(4) color retention:Color retention is carried out to the bamboo shoots after cooling using colour protecting liquid;
(5) pre-freeze is handled:New fresh bamboo shoots is uniformly layered on pallet, is placed in -5 DEG C of refrigerator pre-freezes, is opened freeze-drying mechanism cold;
(6) temperature-variable drying is handled:The pallet that will be equipped with bamboo shoots is placed on drying baker shelf 35 DEG C of the temperature that begins, with 5 DEG C/h temperature Degree heating, to 70 DEG C under the conditions of keep 2h, then be cooled to 35 DEG C with 5 DEG C/h speed, taken out when drying to constant weight;
(7) pack, preserve:It is vacuum-packed after product cooling, is placed in 1 DEG C of freezer and preserves.
Described cold water, temperature is in the range of 3-5 DEG C.
The mass percent of each component and each component is in described colour protecting liquid:Citric acid 0.25%, sodium chloride 4%, half Cystine 0.15%, surplus are pure water.
Uniformly paving is dispersed on pallet described new fresh bamboo shoots, and its thickness is no more than 20cm.
Described pre-freeze processing, processing time is 19h.
Embodiment 3
A kind of drying means of bamboo shoots, comprises the following steps:
(1) selection:The high-quality fresh bamboo shoots that selection is dug out the Ching Ming Festival around, is cleaned up;
(2) bamboo shoot are boiled:Add water and boil to saucepan, be put into fresh bamboo shoots, plug is real, and capping boils 4h with vigorous fire;
(3) cool down:Well-done bamboo shoots are pulled out to be put into cold water and cooled down;
(4) color retention:Color retention is carried out to the bamboo shoots after cooling using colour protecting liquid;
(5) pre-freeze is handled:New fresh bamboo shoots is uniformly layered on pallet, is placed in -5 DEG C of refrigerator pre-freezes, is opened freeze-drying mechanism cold;
(6) temperature-variable drying is handled:The pallet that will be equipped with bamboo shoots is placed on drying baker shelf 35 DEG C of the temperature that begins, with 5 DEG C/h temperature Degree heating, to 70 DEG C under the conditions of keep 2h, then be cooled to 35 DEG C with 5 DEG C/h speed, taken out when drying to constant weight;
(7) pack, preserve:It is vacuum-packed after product cooling, is placed in 3 DEG C of freezer and preserves.
Described cold water, temperature is in the range of 3-5 DEG C.
The mass percent of each component and each component is in described colour protecting liquid:Citric acid 0.3%, sodium chloride 5%, half Guang Propylhomoserin 0.2%, surplus are pure water.
Uniformly paving is dispersed on pallet described new fresh bamboo shoots, and its thickness is no more than 20cm.
Described pre-freeze processing, processing time is 20h.

Claims (5)

1. a kind of drying means of bamboo shoots, it is characterised in that comprise the following steps:
(1) selection:The high-quality fresh bamboo shoots that selection is dug out the Ching Ming Festival around, is cleaned up;
(2) bamboo shoot are boiled:Add water and boil to saucepan, be put into fresh bamboo shoots, plug is real, and capping boils 2-4h with vigorous fire;
(3) cool down:Well-done bamboo shoots are pulled out to be put into cold water and cooled down;
(4) color retention:Color retention is carried out to the bamboo shoots after cooling using colour protecting liquid;
(5) pre-freeze is handled:New fresh bamboo shoots is uniformly layered on pallet, is placed in -5 DEG C of refrigerator pre-freezes, is opened freeze-drying mechanism cold;
(6) temperature-variable drying is handled:The pallet that will be equipped with bamboo shoots is placed on drying baker shelf 35 DEG C of the temperature that begins, with 5 DEG C/h temperature liter Temperature, to 70 DEG C under the conditions of keep 2h, then be cooled to 35 DEG C with 5 DEG C/h speed, taken out when drying to constant weight;
(7) pack, preserve:It is vacuum-packed after product cooling, is placed in 0-3 DEG C of freezer and preserves.
2. the drying means of bamboo shoots according to claim 1, it is characterised in that described cold water, temperature is in 3-5 DEG C of scope It is interior.
3. the drying means of bamboo shoots according to claim 1, it is characterised in that each component and each group in described colour protecting liquid Point mass percent be:Citric acid 0.2-0.3%, sodium chloride 3-5%, cysteine 0.1-0.2%, surplus are pure water.
4. the drying means of bamboo shoots according to claim 1, it is characterised in that uniformly paving is dispersed in support to described new fresh bamboo shoots On disk, its thickness is no more than 20cm.
5. the drying means of bamboo shoots according to claim 1, it is characterised in that described pre-freeze processing, processing time is 18-20h。
CN201710692619.7A 2017-08-14 2017-08-14 A kind of drying means of bamboo shoots Withdrawn CN107259441A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710692619.7A CN107259441A (en) 2017-08-14 2017-08-14 A kind of drying means of bamboo shoots

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710692619.7A CN107259441A (en) 2017-08-14 2017-08-14 A kind of drying means of bamboo shoots

Publications (1)

Publication Number Publication Date
CN107259441A true CN107259441A (en) 2017-10-20

Family

ID=60079975

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710692619.7A Withdrawn CN107259441A (en) 2017-08-14 2017-08-14 A kind of drying means of bamboo shoots

Country Status (1)

Country Link
CN (1) CN107259441A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107969479A (en) * 2017-11-24 2018-05-01 桂林满梓玉农业开发有限公司 A kind of processing method of bambusa textile bamboo shoot
CN108813473A (en) * 2018-07-11 2018-11-16 绩溪县老胡家生态农业专业合作社 A kind of production method of instant type health dried bamboo shoots

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107969479A (en) * 2017-11-24 2018-05-01 桂林满梓玉农业开发有限公司 A kind of processing method of bambusa textile bamboo shoot
CN108813473A (en) * 2018-07-11 2018-11-16 绩溪县老胡家生态农业专业合作社 A kind of production method of instant type health dried bamboo shoots

Similar Documents

Publication Publication Date Title
CN104187555B (en) The method for salting of the yellow thick chilli sauce of a kind of sour-sweet local flavor
CN109170638A (en) The band juice soft boiled egg of long shelf-life
CN103070280A (en) Coated peanut and preparation method thereof
CN102524856A (en) Method for producing instinct soup cubes by vacuum freeze-drying technology
CN107259441A (en) A kind of drying means of bamboo shoots
KR100980386B1 (en) The manufacturing method of instant dried rice
CN106072202A (en) A kind of processing method of paste flavor five colours bubble green pepper
CN103610211B (en) Facilitate the special prevent-browning antistaling agent of bean curd stick high temperature sterilization
KR20160103708A (en) Manufacturing Method of Retort Pouch Packaging Rice
CN103652696A (en) Preparation method for dried bamboo shoots
CN102715497A (en) Fragrant and emerald green spicy seasoning sauce and making method thereof
CN106072087A (en) A kind of sweet taste Nori and preparation method thereof
CN104839605A (en) Glutinous-rice-cake-shaped chili-fermented bean seasoning and preparation method thereof
CN105028670A (en) Spicy vegetarian meat
CN107087777A (en) The method for salting of green capsicum
CN105360999A (en) Making method of Sichuan flavor grilled fish
CN101878928A (en) Method for preparing shrimp leisure food
CN101822350A (en) Preparing method of dried bamboo shoots
KR100642799B1 (en) Dry boiled fish paste and making a process of boiled fish paste
CN105325654A (en) Xinjiang nut cake and production technology thereof
CN104432171A (en) Smoked chicken
CN110710591A (en) Preparation method of non-sticky donkey-hide gelatin jujube and non-sticky donkey-hide gelatin jujube
CN110200062A (en) A kind of drying means of agaric
CN108740925A (en) Sweet chestnut of shortening and preparation method thereof
CN103622129A (en) Preservation method for prolonging shelf life of pillow buns

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20171020