CN108719869A - A kind of bamboo shoot process method - Google Patents
A kind of bamboo shoot process method Download PDFInfo
- Publication number
- CN108719869A CN108719869A CN201810441143.4A CN201810441143A CN108719869A CN 108719869 A CN108719869 A CN 108719869A CN 201810441143 A CN201810441143 A CN 201810441143A CN 108719869 A CN108719869 A CN 108719869A
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- CN
- China
- Prior art keywords
- bamboo shoot
- bamboo
- citric acid
- piece
- water
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- 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.)
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Classifications
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- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of bamboo shoot process methods.A kind of bamboo shoot process method provided by the invention includes step：The bamboo shoots newly harvested are cut into bamboo shoot piece after water cleans；The bamboo shoot piece is put into aqueous citric acid solution and impregnates 10-16h, the mass fraction of the aqueous citric acid solution is 0.1-0.3%；It is 60-70% that bamboo shoot piece after immersion, which is dehydrated to water content mass percent, and salt is added and citric acid is mixed thoroughly and packs to obtain preliminary working bamboo shoot piece；The preliminary working bamboo shoot piece obtains product after washing with water.The present invention can remove bitter substance beastly in bamboo shoots so that bamboo shoots can effectively be preserved, and deep processing can be carried out while ensureing bamboo shoots delicate flavour and nutriment and clear and melodious mouthfeel.
Description
Technical field
The present invention relates to field of agricultural products processing, and in particular to a kind of bamboo shoot process method.
Background technology
Fresh bamboo shoots after harvesting can aggravate suddenly in the light-exposed rear bitter taste that is unearthed, and both affect the eating mouth feel product of bamboo shoots
Matter, while also limiting the economic development of bamboo shoots industry.The reason of fresh bamboo shoots generation bitter taste is because fresh bamboo shoots is rich in tyrosine
And oxalic acid ingredient, tyrosine easily form white crystals precipitation；Oxalic acid easily degenerates protein intrinsic in bamboo shoots and to generate humic different
Taste.In addition, also very easy lignifying after bamboo shoots picking, further influences its eating mouth feel quality.
In the prior art, bamboo shoot can be carried out heating to make a return journey eliminating the unusual smell, but the bamboo shoots nutriment after heating is lost in meeting very
Seriously；In addition it can also be preserved by modes such as refrigerations, but its bitter mouthfeel can not be eliminated.
Invention content
The object of the present invention is to provide a kind of bitter mouthfeel that can effectively eliminate fresh bamboo shoots but also retain its nutriment
With the bamboo shoot process method of clear and melodious mouthfeel.
The present invention is achieved by the following technical solution：
A kind of bamboo shoot process method includes step：
S1. the bamboo shoots newly harvested are cut into bamboo shoot piece after water cleans；
S2. the bamboo shoot piece is put into aqueous citric acid solution and impregnates 10-16h, the mass fraction of the aqueous citric acid solution
For 0.1-0.3%；
S3. it is 60-70% that the bamboo shoot piece after impregnating, which is dehydrated to water content mass percent, and salt is added and citric acid mixes dress thoroughly
Bag obtains preliminary working bamboo shoot piece；
S4. product is obtained after the preliminary working bamboo shoot piece washes with water.
Further, the thickness of bamboo shoot piece is 3.5-4.5mm in step S1 described in above-mentioned bamboo shoot process method.
Further, the bamboo shoot process newly harvested in step S1 described in above-mentioned bamboo shoot process method is from harvesting to slice
No more than 6h.
Further, the bamboo shoots kind in step S1 described in above-mentioned bamboo shoot process method is sinocalamus latiflorus bamboo shoot.
Further, the water temperature of the aqueous citric acid solution in step S2 described in above-mentioned bamboo shoot process method is 20-28 DEG C.
Further, the quality dosage of the bamboo shoots and aqueous citric acid solution in step S2 described in above-mentioned bamboo shoot process method
Than being 1：1.5.
Further, the salt consumption in step S3 described in above-mentioned bamboo shoot process method is bamboo shoot tablet quality after dehydration
15-25%；Salt consumption in the step S3 is the 0.08-0.12% of bamboo shoot tablet quality after dehydration.
Further, in above-mentioned bamboo shoot process method, the water cleaning process in the step S4 is as follows：
The salt and citric acid on the preliminary working bamboo shoot piece surface are first eluriated with water, then pours into pond and is rinsed with recirculated water, are just added
The mass ratio of work bamboo shoot piece and Chi Zhongshui are 1：2；It is primary that the recirculated water per 2h changes water completely, and rinsing total time is 10-12h.
Bamboo shoot process method provided by the invention has the advantages that：
The present invention can be while ensureing bamboo shoots delicate flavour and nutriment and clear and melodious mouthfeel, will be unpleasant in bamboo shoots
Astringent material remove than reach 95% so that bamboo shoots can with shelf life be not less than 12 months, deep processing can be carried out.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.The embodiment is only the preferred implementation of the present invention
Example, is not intended to restrict the invention, for those skilled in the art, the present invention can have various changes and change
Change.All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention
Protection domain within.Without signified percentage in the case of specified otherwise it is mass percent in each embodiment.
Embodiment 1
The sinocalamus latiflorus bamboo shoot newly harvested in 5h are cut into the bamboo shoot piece that thickness is 3.5-4.5mm after water cleans.The bamboo shoot piece is put
Enter and impregnates 15h, the quality of bamboo shoots and aqueous citric acid solution in the aqueous citric acid solution that temperature is 25 DEG C, mass fraction is 0.2%
Amount ratio is 1：1.5.It is 65% that bamboo shoot piece after immersion, which is dehydrated to water content mass percent, and salt is added and citric acid mixes dress thoroughly
Bag obtains preliminary working bamboo shoot piece；Salt consumption is 20% of bamboo shoot tablet quality after being dehydrated, and salt consumption is bamboo shoot tablet quality after dehydration
0.1%.The salt and citric acid on the preliminary working bamboo shoot piece surface are first eluriated with water, then are poured into pond and rinsed with recirculated water, preliminary working
The mass ratio of bamboo shoot piece and Chi Zhongshui are 1：2；It is primary that the recirculated water per 2h changes water completely, and rinsing total time is 11h.
Embodiment 2
The sinocalamus latiflorus bamboo shoot newly harvested in 6h are cut into the bamboo shoot piece that thickness is 3.5-4.5mm after water cleans.The bamboo shoot piece is put
Enter and impregnates 10h, the quality of bamboo shoots and aqueous citric acid solution in the aqueous citric acid solution that temperature is 20 DEG C, mass fraction is 0.1%
Amount ratio is 1：1.5.It is 70% that bamboo shoot piece after immersion, which is dehydrated to water content mass percent, and salt is added and citric acid mixes dress thoroughly
Bag obtains preliminary working bamboo shoot piece；Salt consumption is 15% of bamboo shoot tablet quality after being dehydrated, and salt consumption is bamboo shoot tablet quality after dehydration
0.12%.The salt and citric acid on the preliminary working bamboo shoot piece surface are first eluriated with water, then are poured into pond and rinsed with recirculated water, preliminary working
The mass ratio of bamboo shoot piece and Chi Zhongshui are 1：2；It is primary that the recirculated water per 2h changes water completely, and rinsing total time is 10h.
Embodiment 3
The sinocalamus latiflorus bamboo shoot newly harvested in 6h are cut into the bamboo shoot piece that thickness is 3.5-4.5mm after water cleans.The bamboo shoot piece is put
Enter and impregnates 16h, the quality of bamboo shoots and aqueous citric acid solution in the aqueous citric acid solution that temperature is 28 DEG C, mass fraction is 0.3%
Amount ratio is 1：1.5.It is 60% that bamboo shoot piece after immersion, which is dehydrated to water content mass percent, and salt is added and citric acid mixes dress thoroughly
Bag obtains preliminary working bamboo shoot piece；Salt consumption is 25% of bamboo shoot tablet quality after being dehydrated, and salt consumption is bamboo shoot tablet quality after dehydration
0.08%.The salt and citric acid on the preliminary working bamboo shoot piece surface are first eluriated with water, then are poured into pond and rinsed with recirculated water, preliminary working
The mass ratio of bamboo shoot piece and Chi Zhongshui are 1：2；It is primary that the recirculated water per 2h changes water completely, and rinsing total time is 12h.
The bitter substance removal rate of preliminary working bamboo shoot piece prepared by embodiment 1 to 3 is 9-12%, the bitter substance of final products
Removal rate is 95% or more.
Claims (8)
1. a kind of bamboo shoot process method, which is characterized in that including step：
S1. the bamboo shoots newly harvested are cut into bamboo shoot piece after water cleans；
S2. the bamboo shoot piece is put into aqueous citric acid solution and impregnates 10-16h, the mass fraction of the aqueous citric acid solution is
0.1-0.3%；
S3. it is 60-70% that the bamboo shoot piece after impregnating, which is dehydrated to water content mass percent, and salt is added and citric acid is mixed thoroughly and packed
Preliminary working bamboo shoot piece；
S4. product is obtained after the preliminary working bamboo shoot piece washes with water.
2. bamboo shoot process method according to claim 1, which is characterized in that
The thickness of bamboo shoot piece is 3.5-4.5mm in the step S1.
3. bamboo shoot process method according to claim 1, which is characterized in that
The bamboo shoot process newly harvested in the step S1 is no more than 6h from harvesting to slice.
4. bamboo shoot process method according to claim 1, which is characterized in that
Bamboo shoots kind in the step S1 is sinocalamus latiflorus bamboo shoot.
5. bamboo shoot process method according to claim 1, which is characterized in that
The water temperature of aqueous citric acid solution in the step S2 is 20-28 DEG C.
6. bamboo shoot process method according to claim 1, which is characterized in that
The quality amount ratio of bamboo shoots and aqueous citric acid solution in the step S2 is 1：1.5.
7. bamboo shoot process method according to claim 1, which is characterized in that
Salt consumption in the step S3 is the 15-25% of bamboo shoot tablet quality after dehydration；
Salt consumption in the step S3 is the 0.08-0.12% of bamboo shoot tablet quality after dehydration.
8. bamboo shoot process method according to claim 1, which is characterized in that
Water cleaning process in the step S4 is as follows：
The salt and citric acid on the preliminary working bamboo shoot piece surface are first eluriated with water, then are poured into pond and rinsed with recirculated water, preliminary working bamboo shoot
The mass ratio of piece and Chi Zhongshui are 1：2；It is primary that the recirculated water per 2h changes water completely, and rinsing total time is 10-12h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810441143.4A CN108719869A (en) | 2018-05-10 | 2018-05-10 | A kind of bamboo shoot process method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810441143.4A CN108719869A (en) | 2018-05-10 | 2018-05-10 | A kind of bamboo shoot process method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719869A true CN108719869A (en) | 2018-11-02 |
Family
ID=63938201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810441143.4A Pending CN108719869A (en) | 2018-05-10 | 2018-05-10 | A kind of bamboo shoot process method |
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| Country | Link |
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| CN (1) | CN108719869A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685293A (en) * | 2020-07-22 | 2020-09-22 | 成都泰罗科技有限公司 | Preparation process and application of debitterized bitter bamboo shoots |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416711A (en) * | 2002-10-31 | 2003-05-14 | 鲁静波 | Vinegar soaking and quick freezing method for preserving fresh bamboo shoots |
| CN105231341A (en) * | 2015-08-31 | 2016-01-13 | 湖南康瑞琦生物科技有限公司 | Bamboo shoot powder and preparation method thereof |
| KR20170014389A (en) * | 2015-07-30 | 2017-02-08 | 전남대학교산학협력단 | Method for extending shelf-life of bamboo treated with organic acid and heat sterilization |
| CN106465873A (en) * | 2015-08-14 | 2017-03-01 | 桂林洁宇环保科技有限责任公司 | The manufacture method of spicy acid bamboo sprout |
-
2018
- 2018-05-10 CN CN201810441143.4A patent/CN108719869A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416711A (en) * | 2002-10-31 | 2003-05-14 | 鲁静波 | Vinegar soaking and quick freezing method for preserving fresh bamboo shoots |
| KR20170014389A (en) * | 2015-07-30 | 2017-02-08 | 전남대학교산학협력단 | Method for extending shelf-life of bamboo treated with organic acid and heat sterilization |
| CN106465873A (en) * | 2015-08-14 | 2017-03-01 | 桂林洁宇环保科技有限责任公司 | The manufacture method of spicy acid bamboo sprout |
| CN105231341A (en) * | 2015-08-31 | 2016-01-13 | 湖南康瑞琦生物科技有限公司 | Bamboo shoot powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685293A (en) * | 2020-07-22 | 2020-09-22 | 成都泰罗科技有限公司 | Preparation process and application of debitterized bitter bamboo shoots |
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Application publication date: 20181102 |