CN112401113A - Color protection method for pre-packaged clean water bamboo shoots - Google Patents
Color protection method for pre-packaged clean water bamboo shoots Download PDFInfo
- Publication number
- CN112401113A CN112401113A CN202011333470.1A CN202011333470A CN112401113A CN 112401113 A CN112401113 A CN 112401113A CN 202011333470 A CN202011333470 A CN 202011333470A CN 112401113 A CN112401113 A CN 112401113A
- Authority
- CN
- China
- Prior art keywords
- color protection
- bamboo shoots
- color
- bamboo
- fresh water
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 44
- 244000046332 Ustilago esculenta Species 0.000 title claims abstract description 41
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 108
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 108
- 241001330002 Bambuseae Species 0.000 claims abstract description 108
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 108
- 239000011425 bamboo Substances 0.000 claims abstract description 108
- 239000000834 fixative Substances 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 238000004806 packaging method and process Methods 0.000 claims description 28
- 239000013505 freshwater Substances 0.000 claims description 23
- 238000002791 soaking Methods 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 238000007493 shaping process Methods 0.000 claims description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 11
- 239000001110 calcium chloride Substances 0.000 claims description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 11
- 235000013824 polyphenols Nutrition 0.000 claims description 11
- 239000004302 potassium sorbate Substances 0.000 claims description 11
- 229940069338 potassium sorbate Drugs 0.000 claims description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims description 11
- 238000012216 screening Methods 0.000 claims description 11
- 239000002904 solvent Substances 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 9
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 3
- 235000013878 L-cysteine Nutrition 0.000 claims description 3
- 239000004201 L-cysteine Substances 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 3
- 239000011630 iodine Substances 0.000 claims description 3
- 229910052740 iodine Inorganic materials 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 abstract description 6
- 239000002778 food additive Substances 0.000 abstract description 6
- 241001122767 Theaceae Species 0.000 description 10
- 239000011814 protection agent Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a color protection method for pre-packaged clear water bamboo shoots, which solves the technical problem that the quality guarantee period is shortened due to easy browning of the conventional pre-packaged clear water bamboo shoots. The method comprises the steps of pretreatment of the bamboo shoots, cooking, preparation of a color protection solution, color protection treatment and prepackaging. The invention uses the color fixative formed by a plurality of food additives according to a certain proportion to carry out color fixation treatment, can effectively slow down the browning problem, prolong the shelf life of the product and improve the safety, and is a simple and effective color fixation method.
Description
Field of the method
The invention belongs to the field of bamboo shoot processing methods, and particularly relates to a color protection method for pre-packaged clear water bamboo shoots.
Background method
The fresh water bamboo shoots are processed by a plurality of procedures with high quality fresh bamboo shoots as raw materials, are popular with people because of being crisp and fresh in taste, and are healthy and green food because the fresh water bamboo shoots contain abundant proteins, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins and the like. However, the fresh water bamboo shoots are easy to be rancid, juice turbid and brown stain, the rancid and the juice turbid are mainly caused by the process, and the brown stain problem is mainly caused by the enzymatic reaction of polyphenol oxidase rich in the bamboo shoots in the processing and storage processes. The color protection treatment is carried out on the clear water bamboo shoots, and the safe and efficient compound color fixative is adopted, so that the browning of the clear water bamboo shoots can be effectively slowed down, the quality of the clear water bamboo shoots is improved, and the quality guarantee period of the clear water bamboo shoots is prolonged.
The invention provides a color protection method for pre-packaged clear water bamboo shoots, which solves the technical problem that the quality guarantee period is shortened due to the fact that the existing pre-packaged clear water bamboo shoots are prone to browning.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the color protection method for the pre-packaged clear water bamboo shoots is provided, and the technical problem that the quality guarantee period is shortened due to the fact that the existing pre-packaged clear water bamboo shoots are prone to browning is solved.
A color protection method for pre-packaged fresh water bamboo shoots comprises the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Further, in the step D, the soaking temperature is 50 ℃, and the soaking time is 1.5 h.
Further, the bamboo shoot is obtained by removing the shell and the skin of the bamboo shoot.
Further, the bamboo shoots cooked are medium-boiled.
Furthermore, the salt used for color protection does not contain iodine.
Furthermore, the color protection solution can also contain L-cysteine, and the L-cysteine does not exceed 0.3 percent.
Further, the color protection solution immerses the bamboo shoots.
Furthermore, the sealing is vacuum sealing, and the vacuum degree of the sealing is 40-50 KPa.
Further, the packaging bag is a nylon food packaging bag.
Further, the water content of the pre-packaged clean water bamboo shoot finished product is not more than 3%.
Compared with the prior art, the method has the following beneficial effects:
the invention has simple, scientific and reasonable design and convenient use, solves the technical problem that the quality guarantee period is shortened because the prior pre-packaged clean water bamboo shoots are easy to brown, and can effectively slow down the brown stain problem, prolong the shelf life of the product and improve the safety by using the color fixative formed by a plurality of food additives according to a certain proportion for color fixation treatment.
The method carries out color protection treatment on the cooked bamboo shoots, compounds a plurality of food additives according to a certain proportion to form a color protection agent, fully dissolves the color protection agent to form a color protection solution, and carries out color protection soaking on the bamboo shoots, so that the browning problem of the bamboo shoots can be effectively relieved.
Detailed Description
The present invention is described in further detail in order to make the objects, method aspects and advantages of the invention more apparent. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The invention has simple, scientific and reasonable design and convenient use, solves the technical problem that the quality guarantee period is shortened because the prior pre-packaged clean water bamboo shoots are easy to brown, and can effectively slow down the brown stain problem, prolong the shelf life of the product and improve the safety by using the color fixative formed by a plurality of food additives according to a certain proportion for color fixation treatment.
According to the invention, the color protection treatment is carried out on the cooked bamboo shoots, a plurality of food additives are compounded according to a certain proportion to form a color protection agent, the color protection agent is fully dissolved to form a color protection solution, and the bamboo shoots are subjected to color protection soaking, so that the browning problem of the bamboo shoots can be effectively relieved.
In embodiment 1 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein in the step D, the soaking temperature is 50 ℃, and the soaking time is 1.5 h.
In embodiment 2 of the invention, the color protection method for the pre-packaged fresh water bamboo shoots, provided by the invention, comprises the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein the bamboo shoot is obtained by removing bamboo shoot shell and bamboo shoot skin.
In embodiment 3 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein the cooked bamboo shoot is medium-boiled.
Embodiment 4 of the present invention provides a color protection method for pre-packaged fresh water bamboo shoots, comprising the steps of:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein the salt used for color protection does not contain iodine.
In embodiment 5 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein the color protection solution also can contain L-cysteine, and the L-cysteine is not more than 0.3%.
Embodiment 6 of the invention provides a color protection method for pre-packaged fresh water bamboo shoots, which comprises the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein the color protection solution immerses the bamboo shoots.
Embodiment 7 of the present invention provides a color protection method for pre-packaged fresh water bamboo shoots, comprising the steps of:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein, the sealing adopts vacuum sealing, and the vacuum degree of the sealing is 40-50 KPa.
In embodiment 8 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein, the packaging bag adopts a nylon food packaging bag.
Embodiment 9 of the present invention provides a color protection method for pre-packaged fresh water bamboo shoots, comprising the steps of:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
Wherein the water content of the pre-packaged clean water bamboo shoot finished product is not more than 3 percent.
In the step A of bamboo shoot pretreatment, the bamboo shoots with complete appearance, undamaged surfaces, freshness and plumpness are selected, the bamboo shoot shells and the bamboo shoot skins on the surfaces of the bamboo shoots are removed at the same time, and the bamboo shoot raw materials are obtained after shaping.
The color protection treatment method adopts the color protection agent formed by a plurality of food additives according to a certain proportion, and uses the color protection solution to protect and soak the bamboo shoots, so that the problem of browning can be effectively relieved, the shelf life of the product is prolonged, and the safety of the product is improved, thus being a simple and effective color protection method.
Finally, it should be noted that: the above examples are only preferred embodiments of the present invention to illustrate the method scheme of the present invention, but not to limit the scope of the present invention; although the invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art will understand that: the method solutions described in the foregoing embodiments may be modified, or some or all of the method features may be equivalently replaced; such modifications or substitutions do not depart from the spirit and scope of the corresponding method solutions of the embodiments of the present invention; that is, the technical problems to be solved by the present invention, which are not substantially changed or supplemented by the spirit and the concept of the main body of the present invention, are still consistent with the present invention and shall be included in the scope of the present invention; in addition, the application of the method scheme of the invention to other related method fields directly or indirectly is included in the protection scope of the patent of the invention.
Claims (10)
1. A color protection method for pre-packaged fresh water bamboo shoots is characterized by comprising the following steps:
step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;
and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;
and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;
step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;
step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.
2. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: in the step D, the soaking temperature is 50 ℃, and the soaking time is 1.5 h.
3. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the bamboo shoot is prepared by removing bamboo shoot shell and bamboo shoot skin.
4. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the bamboo shoots cooked are medium-boiled.
5. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the salt used for color protection does not contain iodine.
6. The color protection method of the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the color protection solution can also contain L-cysteine, and the L-cysteine is not more than 0.3 percent.
7. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the color protection solution immerses the bamboo shoots.
8. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the sealing is vacuum sealing, and the vacuum degree of the sealing is 40-50 KPa.
9. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the packaging bag is a nylon food packaging bag.
10. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the water content of the pre-packaged clean water bamboo shoot finished product is not more than 3 percent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011333470.1A CN112401113A (en) | 2020-11-25 | 2020-11-25 | Color protection method for pre-packaged clean water bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011333470.1A CN112401113A (en) | 2020-11-25 | 2020-11-25 | Color protection method for pre-packaged clean water bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112401113A true CN112401113A (en) | 2021-02-26 |
Family
ID=74776906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011333470.1A Pending CN112401113A (en) | 2020-11-25 | 2020-11-25 | Color protection method for pre-packaged clean water bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112401113A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473500A (en) * | 2002-08-09 | 2004-02-11 | 国家***竹子研究开发中心 | Freshness keeping method for cooked bamboo shoots |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
| CN106666565A (en) * | 2017-01-06 | 2017-05-17 | 陇川县集强林竹产业有限责任公司 | Processing method of sugar cane shoot |
| CN110651976A (en) * | 2019-10-31 | 2020-01-07 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant bamboo shoots in clear water |
-
2020
- 2020-11-25 CN CN202011333470.1A patent/CN112401113A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473500A (en) * | 2002-08-09 | 2004-02-11 | 国家***竹子研究开发中心 | Freshness keeping method for cooked bamboo shoots |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
| CN106666565A (en) * | 2017-01-06 | 2017-05-17 | 陇川县集强林竹产业有限责任公司 | Processing method of sugar cane shoot |
| CN110651976A (en) * | 2019-10-31 | 2020-01-07 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant bamboo shoots in clear water |
Non-Patent Citations (2)
| Title |
|---|
| 杜广乾,等: "金佛山方竹笋无硫护色保鲜技术研究", 《林业科技开发》 * |
| 邹倩,等: "护色剂的研究现状及未来发展趋势", 《农产品加工》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105211930B (en) | A kind of smoke instant abalone and its processing method | |
| CN101574157A (en) | Canned abalones and production method thereof | |
| CN107811190A (en) | A kind of beef spiced and stewed food preparation method | |
| CN101999701B (en) | Seafood jelly and preparation method thereof | |
| CN102919902B (en) | Processing method of soft baked mussels | |
| CN110839848A (en) | Processing method of wild bamboo shoots | |
| CN103271365A (en) | Processing method for naturally fermenting low-sodium dry cured meat product | |
| CN106259825A (en) | A kind of processing method of quick-freezing the Yellow River Cyprinus carpio | |
| CN112956659A (en) | Industrial production method of instant abalone food | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN106260394A (en) | A kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring | |
| CN109907250B (en) | Treatment method for increasing oil and sanding of salted egg yolk | |
| CN112401113A (en) | Color protection method for pre-packaged clean water bamboo shoots | |
| CN110810747A (en) | Sauced beef with shortened marinating time and preparation method thereof | |
| CN103340427A (en) | Preparation method for convenient pickled radish and duck soup | |
| CN110547352A (en) | Preserved navel orange and preparation method thereof | |
| CN112400985A (en) | Pre-packaged clean water bamboo shoot corrosion prevention method | |
| CN104687113A (en) | Method for preparing canned abalone | |
| CN107307352A (en) | A kind of processing method of the crisp bamboo shoot of asparagus | |
| CN109418778A (en) | A kind of method for salting improving duck mouthfeel | |
| KR101493496B1 (en) | Preparation Method of Cynoglosus semilaevis Jelly | |
| CN112219968A (en) | Recombined fat beef and mutton roll color fixative and color fixation method | |
| KR20210152775A (en) | Kimchi and manufacturing method thereof | |
| CN112293689A (en) | Processing method of prefabricated crisp shrimps with shells | |
| CN111227200A (en) | Preparation method of fishy smell-removed instant sea black fungus |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210226 |
|
| RJ01 | Rejection of invention patent application after publication |