CN107259441A - A kind of drying means of bamboo shoots - Google Patents
A kind of drying means of bamboo shoots Download PDFInfo
- 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- Withdrawn
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 72
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 72
- 241001330002 Bambuseae Species 0.000 title claims abstract description 72
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 72
- 239000011425 bamboo Substances 0.000 title claims abstract description 72
- 238000001035 drying Methods 0.000 title claims abstract description 34
- 230000014759 maintenance of location Effects 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 2
- 235000018417 cysteine Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 239000005864 Sulphur Substances 0.000 description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food 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
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。
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 |
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CN201710692619.7A Withdrawn CN107259441A (en) | 2017-08-14 | 2017-08-14 | A kind of drying means of bamboo shoots |
Country Status (1)
Country | Link |
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CN (1) | CN107259441A (en) |
Cited By (2)
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 |
-
2017
- 2017-08-14 CN CN201710692619.7A patent/CN107259441A/en not_active Withdrawn
Cited By (2)
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 |
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PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
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WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171020 |