CN111808711A - Bamboo shoot processing technology - Google Patents
Bamboo shoot processing technology Download PDFInfo
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- CN111808711A CN111808711A CN202010533327.0A CN202010533327A CN111808711A CN 111808711 A CN111808711 A CN 111808711A CN 202010533327 A CN202010533327 A CN 202010533327A CN 111808711 A CN111808711 A CN 111808711A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 164
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 164
- 241001330002 Bambuseae Species 0.000 title claims abstract description 164
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 164
- 239000011425 bamboo Substances 0.000 title claims abstract description 164
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 42
- 238000002791 soaking Methods 0.000 claims abstract description 31
- 238000004140 cleaning Methods 0.000 claims abstract description 30
- 235000020234 walnut Nutrition 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 10
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 25
- 235000009496 Juglans regia Nutrition 0.000 claims description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 229910001220 stainless steel Inorganic materials 0.000 claims description 12
- 239000010935 stainless steel Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 244000182216 Mimusops elengi Species 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 8
- 235000010749 Vicia faba Nutrition 0.000 claims description 8
- 240000006677 Vicia faba Species 0.000 claims description 8
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241001523681 Dendrobium Species 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims 6
- 240000007594 Oryza sativa Species 0.000 claims 4
- 238000005406 washing Methods 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 230000001050 lubricating effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 201000001320 Atherosclerosis Diseases 0.000 abstract description 2
- 241000758791 Juglandaceae Species 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 240000002624 Mespilus germanica Species 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 18
- 241000209094 Oryza Species 0.000 description 12
- 208000007502 anemia Diseases 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 230000003749 cleanliness Effects 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 241000209504 Poaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000003899 penis Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of bamboo shoot processing, and discloses a bamboo shoot processing technology, which comprises the following steps: raw material treatment: picking out bamboo shoots without disease spots and bamboo shoot pests, peeling fresh bamboo shoots by a cutter, taking out bamboo shoot flesh, cleaning the bamboo shoot flesh, and cutting the bamboo shoot flesh into slices with the thickness of 0.15mm and the width of 0.7cm for later use; bamboo shoot meat soaking: pricking 5-8 holes with diameter of 0.05mm on each bamboo shoot slice, and soaking the bamboo shoots in the health wine for 15 min. According to the invention, in the process of soaking bamboo shoot, the holes are pricked on the bamboo shoot slices and the health care wine is poured for soaking, so that the nutritional ingredients in the health care wine can be combined with the bamboo shoot, the effect of moistening dryness and lubricating intestines can be achieved through the walnuts in the health care wine, the phenomenon of constipation of a patient is obviously improved, and the effects of improving the immunity of a human body, preventing and inhibiting tumors, preventing atherosclerosis and the like can be achieved through the medlar in the health care wine.
Description
Technical Field
The invention relates to the technical field of bamboo shoot processing, in particular to a bamboo shoot processing technology.
Background
Bamboo shoots are the buds of bamboo, also known as bamboo shoots. The bamboo is perennial evergreen gramineae, the edible part is primary, tender and fat, short and strong bud or penis, the bamboo is produced in China, and the bamboo has various types, strong adaptability and wide distribution.
However, bamboo shoots prepared by the traditional process do not have the effects of moistening dryness and lubricating intestines, patients cannot achieve corresponding treatment effects after eating the bamboo shoots, and the bamboo shoots are mostly open air in the airing process, so that the surfaces of the bamboo shoots are stained with more impurities due to the influence of wind power, and the bamboo shoots are not easy to actually clean. Therefore, the technical personnel in the field provide a bamboo shoot processing technology to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide a bamboo shoot processing technology to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a bamboo shoot processing technology comprises the following steps:
raw material treatment: picking out bamboo shoots without disease spots and bamboo shoot pests, peeling fresh bamboo shoots by a cutter, taking out bamboo shoot flesh, cleaning the bamboo shoot flesh, and cutting the bamboo shoot flesh into slices with the thickness of 0.15mm and the width of 0.7cm for later use;
bamboo shoot meat soaking: pricking 5-8 holes with diameter of 0.05mm on each bamboo shoot slice, and soaking the bamboo shoots in the health wine for 15 min;
cleaning and de-enzyming bamboo shoot meat: pouring the soaked bamboo shoot meat into a cleaning machine for cleaning, draining the moisture on the surface of the bamboo shoot meat after cleaning, pouring clear water into a boiler and boiling to 95 ℃, and pouring the cleaned bamboo shoot meat for cooking and enzyme deactivation, wherein after the bamboo shoot meat is poured into the boiler, the cooking and enzyme deactivation efficiency is accelerated by continuously turning over the bamboo shoot meat;
drying the bamboo shoots: the bamboo shoots after being cleaned and boiled are connected through stainless steel strips with the length of 100cm one by one, and are erected on a bamboo shoot rack for sun-drying, and in the sun-drying process, the two ends of the stainless steel strips are kept to be placed in the north-south direction;
packaging the bamboo shoots: and packaging the dried bamboo shoots by a packaging machine and then boxing to obtain finished products.
As a still further scheme of the invention: the preparation method of the health wine in the bamboo shoot meat soaking process comprises the following steps:
a: taking walnut pulp with no worm damage and no mildew on the surface, pressing the walnut pulp, airing the pressed walnut pulp, weighing 20-50g of walnut pulp in parts by weight for later use, taking red dates with no mildew on the surface, removing cores, weighing 30-50g of red dates in parts by weight for later use, taking medlar with no worm damage and no mildew on the surface, and weighing 25-55g of walnut pulp in parts by weight for later use;
b: respectively pouring the walnut meal, the red dates and the medlar into the traditional white spirit for soaking treatment, wherein the soaking time is 20 days;
c: filtering the residue with filter screen, adding 5g white sugar into the filtrate, and mixing to obtain the final product.
As a still further scheme of the invention: the preparation method of the white spirit comprises the following steps:
a. weighing 20g of rice, 8g of broad beans, 10g of sticky rice, 15g of poria with hostwood, 5g of sauce flavor yeast powder and 10g of dendrobium for later use;
b. soaking broad bean, Poria and herba Dendrobii in clear water for 15min, taking out, adding sauce-flavor yeast powder, stirring, pouring into a fermentation tank for primary fermentation at 42-48 deg.C for 50-55 hr, fermenting, and drying in a drying oven to obtain Daqu;
c. grinding the yeast solution prepared in the step b into powder, adding rice and sticky rice, adding saccharomyces cerevisiae for fermentation to obtain fermented grain clear liquid, distilling the fermented grain clear liquid, and filtering with a filter membrane to obtain the original white spirit;
d. and c, blending the liquor prepared in the step c by original spraying, and pouring the blended liquor into a liquor tank for sealed storage for 2 years to obtain the liquor.
As a still further scheme of the invention: the cleaning time of the bamboo shoot meat poured into the cleaning machine is 8min, the cleaning times are two times, meanwhile, 30g of salt is added to be mixed and cooked when the bamboo shoot meat is poured into the boiler to be cooked thoroughly, and the cooking time is 20 min.
As a still further scheme of the invention: bamboo shoots dry the in-process, still should set up a transparent form and have the baffle of lid in bamboo shoots frame and stainless steel strip periphery, and this baffle forms through four plastic slabs splices that length is the same simultaneously.
As a still further scheme of the invention: before packaging the bamboo shoots, the bamboo shoots are also placed into a sterilization box for sterilization, wherein the sterilization temperature is 95-100 ℃, and the sterilization time is 25 min.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, in the process of soaking bamboo shoot, the holes are pricked on the bamboo shoot slices and the health care wine is poured for soaking, so that the nutritional ingredients in the health care wine can be combined with the bamboo shoot, the effect of moistening dryness and lubricating intestines can be achieved through the walnuts in the health care wine, the constipation phenomenon of a patient is obviously improved, the immunity function of a human body can be improved, tumors can be prevented and inhibited, atherosclerosis can be prevented and the like through the medlar in the health care wine, the fatigue can be eliminated, the blood vessels can be expanded, the myocardial contractility can be increased, the myocardial nutrition can be improved through the red dates in the health care wine, meanwhile, the red dates also have a good nourishing effect, the anemia symptom of the patient can be obviously improved, the impurities caused by wind power can be obviously reduced in the process of drying the bamboo shoots, and the cleanliness of the bamboo shoots in the process is improved.
Detailed Description
In embodiment 1 of the invention, a bamboo shoot processing technology comprises the following steps:
raw material treatment: picking out bamboo shoots without disease spots and bamboo shoot pests, peeling fresh bamboo shoots by a cutter, taking out bamboo shoot flesh, cleaning the bamboo shoot flesh, and cutting the bamboo shoot flesh into slices with the thickness of 0.15mm and the width of 0.7cm for later use;
bamboo shoot meat soaking: pricking 5-8 holes with diameter of 0.05mm on each bamboo shoot slice, and soaking the bamboo shoots in the health wine for 15 min;
cleaning and de-enzyming bamboo shoot meat: pouring the soaked bamboo shoot meat into a cleaning machine for cleaning, draining the moisture on the surface of the bamboo shoot meat after cleaning, pouring clear water into a boiler and boiling to 95 ℃, and pouring the cleaned bamboo shoot meat for cooking and enzyme deactivation, wherein after the bamboo shoot meat is poured into the boiler, the cooking and enzyme deactivation efficiency is accelerated by continuously turning over the bamboo shoot meat;
drying the bamboo shoots: the bamboo shoots after being cleaned and boiled are connected through stainless steel strips with the length of 100cm one by one, and are erected on a bamboo shoot rack for sun-drying, and in the sun-drying process, the two ends of the stainless steel strips are kept to be placed in the north-south direction;
packaging the bamboo shoots: and packaging the dried bamboo shoots by a packaging machine and then boxing to obtain finished products.
Preferably: the preparation method of the health wine in the bamboo shoot meat soaking process comprises the following steps:
a: taking walnut pulp with no worm damage and no mildew on the surface, pressing the walnut pulp, airing the pressed walnut pulp, weighing 30g of walnut pulp in parts by weight for later use, taking red dates with no mildew on the surface, removing kernels, weighing 40g of red dates in parts by weight for later use, taking medlar with no worm damage and no mildew on the surface, and weighing 35g of walnut pulp in parts by weight for later use;
b: respectively pouring the walnut meal, the red dates and the medlar into the traditional white spirit for soaking treatment, wherein the soaking time is 20 days;
c: filtering the residue with filter screen, adding 5g white sugar into the filtrate, and mixing to obtain the final product.
Preferably: the preparation method of the white spirit comprises the following steps:
a. weighing 20g of rice, 8g of broad beans, 10g of sticky rice, 15g of poria with hostwood, 5g of sauce flavor yeast powder and 10g of dendrobium for later use;
b. pouring broad beans, poria with hostwood and dendrobium into clear water, soaking for 15min, taking out, adding sauce-flavor yeast powder, stirring uniformly, pouring into a fermentation tank for primary fermentation, wherein the fermentation temperature is controlled at 45 ℃, the fermentation time is 52h, and pouring into a drying oven for drying after fermentation to obtain the yeast for making hard liquor;
c. grinding the yeast solution prepared in the step b into powder, adding rice and sticky rice, adding saccharomyces cerevisiae for fermentation to obtain fermented grain clear liquid, distilling the fermented grain clear liquid, and filtering with a filter membrane to obtain the original white spirit;
d. and c, blending the liquor prepared in the step c by original spraying, and pouring the blended liquor into a liquor tank for sealed storage for 2 years to obtain the liquor.
Preferably: the cleaning time of the bamboo shoot meat poured into the cleaning machine is 8min, the cleaning times are two times, meanwhile, 30g of salt is added to be mixed and cooked when the bamboo shoot meat is poured into the boiler to be cooked thoroughly, and the cooking time is 20 min.
Preferably: in the process of airing the bamboo shoots, a transparent baffle with a cover is also erected on the peripheries of the bamboo shoot rack and the stainless steel strips, and meanwhile, the baffle is formed by splicing four plastic plates with the same length.
Preferably: before packaging the bamboo shoots, the bamboo shoots should be sterilized in a sterilization box, wherein the sterilization temperature is 95-100 ℃ and the sterilization time is 25 min.
In embodiment 2 of the invention, a bamboo shoot processing technology comprises the following steps:
raw material treatment: picking out bamboo shoots without disease spots and bamboo shoot pests, peeling fresh bamboo shoots by a cutter, taking out bamboo shoot flesh, cleaning the bamboo shoot flesh, and cutting the bamboo shoot flesh into slices with the thickness of 0.15mm and the width of 0.7cm for later use;
bamboo shoot meat soaking: pricking 5-8 holes with diameter of 0.05mm on each bamboo shoot slice, and soaking the bamboo shoots in the health wine for 15 min;
cleaning and de-enzyming bamboo shoot meat: pouring the soaked bamboo shoot meat into a cleaning machine for cleaning, draining the moisture on the surface of the bamboo shoot meat after cleaning, pouring clear water into a boiler and boiling to 95 ℃, and pouring the cleaned bamboo shoot meat for cooking and enzyme deactivation, wherein after the bamboo shoot meat is poured into the boiler, the cooking and enzyme deactivation efficiency is accelerated by continuously turning over the bamboo shoot meat;
drying the bamboo shoots: the bamboo shoots after being cleaned and boiled are connected through stainless steel strips with the length of 100cm one by one, and are erected on a bamboo shoot rack for sun-drying, and in the sun-drying process, the two ends of the stainless steel strips are kept to be placed in the north-south direction;
packaging the bamboo shoots: and packaging the dried bamboo shoots by a packaging machine and then boxing to obtain finished products.
Preferably: the preparation method of the health wine in the bamboo shoot meat soaking process comprises the following steps:
a: taking walnut pulp with no worm damage and no mildew on the surface, pressing the walnut pulp, airing the pressed walnut pulp, weighing 40g of walnut pulp in parts by weight for later use, taking red dates with no mildew on the surface, removing kernels, weighing 45g of red dates in parts by weight for later use, taking medlar with no worm damage and no mildew on the surface, and weighing 45g of walnut pulp in parts by weight for later use;
b: respectively pouring the walnut meal, the red dates and the medlar into the traditional white spirit for soaking treatment, wherein the soaking time is 20 days;
c: filtering the residue with filter screen, adding 5g white sugar into the filtrate, and mixing to obtain the final product.
Preferably: the preparation method of the white spirit comprises the following steps:
a. weighing 20g of rice, 8g of broad beans, 10g of sticky rice, 15g of poria with hostwood, 5g of sauce flavor yeast powder and 10g of dendrobium for later use;
b. pouring broad beans, poria with hostwood and dendrobium into clear water, soaking for 15min, taking out, adding sauce-flavor yeast powder, stirring uniformly, pouring into a fermentation tank for primary fermentation, wherein the fermentation temperature is controlled at 47 ℃, the fermentation time is 54h, and pouring into a drying oven for drying after fermentation to obtain the yeast for making hard liquor;
c. grinding the yeast solution prepared in the step b into powder, adding rice and sticky rice, adding saccharomyces cerevisiae for fermentation to obtain fermented grain clear liquid, distilling the fermented grain clear liquid, and filtering with a filter membrane to obtain the original white spirit;
d. and c, blending the liquor prepared in the step c by original spraying, and pouring the blended liquor into a liquor tank for sealed storage for 2 years to obtain the liquor.
Preferably: the cleaning time of the bamboo shoot meat poured into the cleaning machine is 8min, the cleaning times are two times, meanwhile, 30g of salt is added to be mixed and cooked when the bamboo shoot meat is poured into the boiler to be cooked thoroughly, and the cooking time is 20 min.
Preferably: in the process of airing the bamboo shoots, a transparent baffle with a cover is also erected on the peripheries of the bamboo shoot rack and the stainless steel strips, and meanwhile, the baffle is formed by splicing four plastic plates with the same length.
Preferably: before packaging bamboo shoot, sterilizing bamboo shoot in sterilizing box at 95-100 deg.C for 25min
Comparative example:
the operation of this example is as described in example 1, except that: the bamboo shoots are not soaked in the health care wine and are not shielded at the periphery in the drying process of the bamboo shoots.
In order to verify that the bamboo shoots obtained in the present document are superior to the commercially available conventional bamboo shoots, the applicant performed relevant tests on the bamboo shoots of examples 1 and 2 and the comparative examples, and the test results are shown in the following table:
| test items | Example 1 | Example 2 | Comparative example |
| Constipation time (h) | 5 | 6 | 15 |
| Rate of anemia (%) | 40 | 30 | ＞70 |
| Impurity coverage (%) | 5 | 8 | 30 |
According to the table, after the health care wine is poured into the bamboo shoots for soaking, the constipation time of a patient eating the bamboo shoots is obviously improved, and the anemia rate is controlled to be below 40%, while the anemia rate of the patient eating the traditional bamboo shoots is still higher than 70%, and meanwhile, the periphery of the bamboo shoots is shielded in the drying process of the bamboo shoots, so that impurities caused by wind power can be obviously reduced, and the cleanliness of the bamboo shoots in the drying process is improved.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (6)
1. The bamboo shoot processing technology is characterized by comprising the following steps:
raw material treatment: picking out bamboo shoots without disease spots and bamboo shoot pests, peeling fresh bamboo shoots by a cutter, taking out bamboo shoot flesh, cleaning the bamboo shoot flesh, and cutting the bamboo shoot flesh into slices with the thickness of 0.15mm and the width of 0.7cm for later use;
bamboo shoot meat soaking: pricking 5-8 holes with diameter of 0.05mm on each bamboo shoot slice, and soaking the bamboo shoots in the health wine for 15 min;
cleaning and de-enzyming bamboo shoot meat: pouring the soaked bamboo shoot meat into a cleaning machine for cleaning, draining the moisture on the surface of the bamboo shoot meat after cleaning, pouring clear water into a boiler and boiling to 95 ℃, and pouring the cleaned bamboo shoot meat for cooking and enzyme deactivation, wherein after the bamboo shoot meat is poured into the boiler, the cooking and enzyme deactivation efficiency is accelerated by continuously turning over the bamboo shoot meat;
drying the bamboo shoots: the bamboo shoots after being cleaned and boiled are connected through stainless steel strips with the length of 100cm one by one, and are erected on a bamboo shoot rack for sun-drying, and in the sun-drying process, the two ends of the stainless steel strips are kept to be placed in the north-south direction;
packaging the bamboo shoots: and packaging the dried bamboo shoots by a packaging machine and then boxing to obtain finished products.
2. The bamboo shoot processing technology as claimed in claim 1, wherein the preparation method of the health wine in the bamboo shoot meat soaking process comprises the following steps:
a: taking walnut pulp with no worm damage and no mildew on the surface, pressing the walnut pulp, airing the pressed walnut pulp, weighing 20-50g of walnut pulp in parts by weight for later use, taking red dates with no mildew on the surface, removing cores, weighing 30-50g of red dates in parts by weight for later use, taking medlar with no worm damage and no mildew on the surface, and weighing 25-55g of walnut pulp in parts by weight for later use;
b: respectively pouring the walnut meal, the red dates and the medlar into the traditional white spirit for soaking treatment, wherein the soaking time is 20 days;
c: filtering the residue with filter screen, adding 5g white sugar into the filtrate, and mixing to obtain the final product.
3. The bamboo shoot processing technology according to claim 1, wherein the preparation method of the white spirit comprises the following steps:
a. weighing 20g of rice, 8g of broad beans, 10g of sticky rice, 15g of poria with hostwood, 5g of sauce flavor yeast powder and 10g of dendrobium for later use;
b. soaking broad bean, Poria and herba Dendrobii in clear water for 15min, taking out, adding sauce-flavor yeast powder, stirring, pouring into a fermentation tank for primary fermentation at 42-48 deg.C for 50-55 hr, fermenting, and drying in a drying oven to obtain Daqu;
c. grinding the yeast solution prepared in the step b into powder, adding rice and sticky rice, adding saccharomyces cerevisiae for fermentation to obtain fermented grain clear liquid, distilling the fermented grain clear liquid, and filtering with a filter membrane to obtain the original white spirit;
d. and c, blending the liquor prepared in the step c by original spraying, and pouring the blended liquor into a liquor tank for sealed storage for 2 years to obtain the liquor.
4. The processing technology of bamboo shoots as claimed in claim 1, wherein the washing time of the bamboo shoot meat in the washing machine is 8min, the washing times are two times, and simultaneously 30g of salt should be added to the bamboo shoot meat when the bamboo shoot meat is poured into the boiler and cooked, and the cooking time is 20 min.
5. The bamboo shoot processing technology as claimed in claim 1, wherein during the drying process of the bamboo shoots, a transparent and covered baffle plate is arranged on the periphery of the bamboo shoot rack and the stainless steel strip, and the baffle plate is formed by splicing four plastic plates with the same length.
6. The processing technology of the bamboo shoots as claimed in claim 1, wherein the bamboo shoots are sterilized in a sterilization box before being packaged, wherein the sterilization temperature is 95-100 ℃ and the sterilization time is 25 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010533327.0A CN111808711A (en) | 2020-06-12 | 2020-06-12 | Bamboo shoot processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010533327.0A CN111808711A (en) | 2020-06-12 | 2020-06-12 | Bamboo shoot processing technology |
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| CN111808711A true CN111808711A (en) | 2020-10-23 |
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| CN202010533327.0A Pending CN111808711A (en) | 2020-06-12 | 2020-06-12 | Bamboo shoot processing technology |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313053A (en) * | 1994-05-26 | 1995-12-05 | Marumatsu Bussan Kk | Production of chinese bamboo shoot immersed in salt water |
| CN104431896A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing technique of salted dried bamboo shoots |
| CN105519665A (en) * | 2015-12-14 | 2016-04-27 | 宁国市和盛昌农林发展有限责任公司 | Dried bamboo shoot processing method |
| CN106135833A (en) * | 2015-04-27 | 2016-11-23 | 重庆市华银山野菜开发有限公司 | A kind of processing technology of bamboo sprout of lying fallow |
| CN110679876A (en) * | 2019-11-20 | 2020-01-14 | 湖南湘诺食品有限公司 | Bamboo shoot processing technology |
-
2020
- 2020-06-12 CN CN202010533327.0A patent/CN111808711A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313053A (en) * | 1994-05-26 | 1995-12-05 | Marumatsu Bussan Kk | Production of chinese bamboo shoot immersed in salt water |
| CN104431896A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing technique of salted dried bamboo shoots |
| CN106135833A (en) * | 2015-04-27 | 2016-11-23 | 重庆市华银山野菜开发有限公司 | A kind of processing technology of bamboo sprout of lying fallow |
| CN105519665A (en) * | 2015-12-14 | 2016-04-27 | 宁国市和盛昌农林发展有限责任公司 | Dried bamboo shoot processing method |
| CN110679876A (en) * | 2019-11-20 | 2020-01-14 | 湖南湘诺食品有限公司 | Bamboo shoot processing technology |
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