CN114847339A - Processing method and processing device for keeping bamboo shoot brittleness - Google Patents
Processing method and processing device for keeping bamboo shoot brittleness Download PDFInfo
- Publication number
- CN114847339A CN114847339A CN202210564723.9A CN202210564723A CN114847339A CN 114847339 A CN114847339 A CN 114847339A CN 202210564723 A CN202210564723 A CN 202210564723A CN 114847339 A CN114847339 A CN 114847339A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoots
- bamboo
- shoots
- water
- brittleness
- 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 236
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 236
- 241001330002 Bambuseae Species 0.000 title claims abstract description 236
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 236
- 239000011425 bamboo Substances 0.000 title claims abstract description 236
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 238000010411 cooking Methods 0.000 claims abstract description 32
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000009966 trimming Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 238000009413 insulation Methods 0.000 claims description 5
- 238000005192 partition Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 210000003899 penis Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Images
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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The application discloses a processing method for keeping bamboo shoot brittleness and a processing device thereof, belonging to the technical field of bamboo shoot processing, and comprising the following steps: step one, selecting materials: selecting fresh bamboo shoots harvested within ten hours, and putting the fresh bamboo shoots into clear water for cleaning for 2-3 times; step two, precooking: placing the cleaned bamboo shoots into a pot, boiling the bamboo shoots in boiling water for 10-15 minutes, and then taking out the boiled bamboo shoots, placing the bamboo shoots into cold water, and rapidly cooling the bamboo shoots to 20-25 ℃; step three, shelling: peeling off the shell of the pre-cooked bamboo shoots, then cutting off old roots, and trimming the bamboo shoots with the old roots removed; step four, cooking: putting the bamboo shoots subjected to the shelling in the third step into a cooking machine, cooking the bamboo shoots with salt water for 50-60 minutes, taking out the bamboo shoots, and cooling the bamboo shoots with flowing water of normal-temperature water until the bamboo shoot cores of the bamboo shoots are cooled; step five, cleaning: rinsing the cooled bamboo shoots with clear water for 3-5 times, and then carrying out vacuum packaging. The scheme solves the problem that the top section and the bottom section are different in taste during bamboo shoot processing.
Description
Technical Field
The invention relates to the technical field of bamboo shoot processing, in particular to a processing method for keeping the brittleness of bamboo shoots and a processing device thereof.
Background
Bamboo shoots are the buds of bamboo, also known as bamboo shoots. The bamboo is perennial evergreen herbaceous plant, and the edible part is primary, tender and fat, short and strong bud or penis. The bamboo is native to China, and has various types, strong adaptability and wide distribution. Bamboo shoots are used as "rare food in vegetables" from ancient times in China. Bamboo shoots are traditional Chinese delicacies, are fragrant and crisp in taste and have a very long history of eating and cultivation. The traditional Chinese medicine considers that the bamboo shoots are sweet in taste, slightly cold and nontoxic. Has the effects of clearing heat and eliminating phlegm, tonifying qi and harmonizing stomach, treating diabetes, promoting water passage, benefiting diaphragm and refreshing stomach and the like in medicine. The bamboo shoots also have the characteristics of low fat, low sugar and multiple fibers, and eating the bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food retention, prevent constipation, but also have the effect of preventing colorectal cancer. After the bamboo shoots are picked, the storage time is generally 2-3 days, and the storage time is too long, so that the bamboo shoots are made into wood, the taste of the bamboo shoots is not crisp any more and cannot be eaten, the quality of the bamboo shoots is seriously affected, the existing mode of keeping the taste of the bamboo shoots is that the bamboo shoots are steamed and boiled, the activity of the bamboo shoots is lost, and the storage life of the bamboo shoots can be prolonged and the crisp taste of the bamboo shoots is kept. However, the bamboo shoots are cone-shaped with thick lower parts and thin upper parts, so the bottom of the bamboo shoots is long in cooking time, while the top of the bamboo shoots is thin, so if the cooking time is too long, the top of the bamboo shoots can be boiled to be crisp, the bottom section of the same bamboo shoot is crisp, and the top section of the same bamboo shoot is boiled to be poor in quality.
Disclosure of Invention
The invention aims to provide a processing method and a processing device for keeping the brittleness of bamboo shoots, and the processing method and the processing device are used for solving the problem that the top section and the bottom section have different tastes during processing of the bamboo shoots.
In order to solve the technical problems, the invention provides the following technical scheme: a processing method for keeping the brittleness of bamboo shoots comprises the following steps:
step one, selecting materials: selecting fresh bamboo shoots harvested within ten hours, and putting the fresh bamboo shoots into clear water for cleaning for 2-3 times;
step two, precooking: placing the cleaned bamboo shoots into a pot, boiling the bamboo shoots in boiling water for 10-15 minutes, and then taking out the boiled bamboo shoots, placing the bamboo shoots into cold water, and rapidly cooling the bamboo shoots to 20-25 ℃;
step three, shelling: peeling off the shell of the pre-cooked bamboo shoots, then cutting off old roots, and trimming the bamboo shoots with the old roots removed;
step four, cooking: putting the bamboo shoots subjected to the shelling in the third step into a cooking machine, cooking the bamboo shoots with salt water for 50-60 minutes, taking out the bamboo shoots, and cooling the bamboo shoots with flowing water of normal-temperature water until the bamboo shoot cores of the bamboo shoots are cooled;
step five, cleaning: rinsing the cooled bamboo shoots with clear water for 3-5 times, and then carrying out vacuum packaging.
The utility model provides a processingequipment who keeps bamboo shoots fragility, includes the machine of cooking, the machine of cooking is including the pot body, and fixed connection has the baffle that the level set up in the pot body, and the equipartition has a plurality of bamboo shoot holes that are used for placing bamboo shoots on the baffle, fixedly connected with electrothermal tube on the inner wall of the pot body, the below of baffle is provided with the horizontally fly leaf, and the below of fly leaf is equipped with many lifter, the top and the fly leaf fixed connection of lifter, the other end of lifter and the interior bottom fixed connection of the pot body, the last fixed surface of fly leaf is connected with a plurality of vertical pushing element, and pushing element is located the bamboo shoot hole under, and pushing element and bamboo shoot hole one-to-one.
The working principle and the beneficial effects of the invention are as follows: when using, insert the bamboo shoot point of bamboo shoots in proper order to the bamboo shoot hole now, make bamboo shoots be thin down and go up thick state, the bamboo shoot point of bamboo shoots is located the below of baffle simultaneously, because bamboo shoots are the toper form, consequently, after bamboo shoots inserted to the bamboo shoot hole, bamboo shoots can block up the bamboo shoot hole, add sufficient salt solution to the pot body this moment, then start the electrothermal tube, bamboo shoots in the pot body when the electrothermal tube moves and boils through salt solution, the lifter of synchronous start fly leaf below after steaming for 15 ~ 20 minutes, the lifter drives the promotion component rebound of fixing at its upper surface when rising, because promotion component is located the bamboo shoot hole under, and promotion component and bamboo shoot hole one-to-one, consequently, the fly leaf drives promotion component and can insert in the bamboo shoot hole when rising, then release the bamboo shoot hole with the bamboo shoots in the bamboo shoot hole, whole bamboo shoots is all complete to cook this moment.
This scheme inserts the bamboo shoot tip of bamboo shoots earlier in the bamboo shoot hole, utilize bamboo shoots to plug up the bamboo shoot hole, so just make the bamboo shoot tip that the in-process inserted the bamboo shoot hole can not receive the digestion, only the dew is in the outside thick part in bamboo shoot hole and is cooking, release the bamboo shoot tip part from the bamboo shoot hole through the pushing element after the thick part of bamboo shoots has been cooked for 15 ~ 20 minutes, the bamboo shoot tip part just begins to cook this moment, so, the partial cooking time process of bamboo shoot tip has just been effectually avoided, lead to being cooked thoroughly. The processed bamboo shoots can effectively ensure that the taste of the shoot tips and the taste of the bottom section of the bamboo shoots are crisp and clear.
Further, when precooking is carried out in the second step, the cleaned bamboo shoots are placed into a pot to be cooked for 15 minutes by boiling water, and then the cooked bamboo shoots are fished out and placed into cold water to be rapidly cooled to 25 ℃.
Further, when precooking is carried out in the second step, the cleaned bamboo shoots are placed into a pot to be cooked for 12 minutes in boiling water, and then the cooked bamboo shoots are fished out and placed into cold water to be rapidly cooled to 22 ℃.
Further, when precooking is carried out in the second step, the cleaned bamboo shoots are placed into a pot to be cooked for 10 minutes in boiling water, and then the cooked bamboo shoots are fished out and placed into cold water to be rapidly cooled to 20 ℃.
Further, the concentration of the saline water in the fourth step is 5%.
Further, a heat insulation layer is laid on the lower surface of the partition board, and through holes corresponding to the bamboo shoot holes are formed in the heat insulation layer. Its purpose, through this kind of setting, avoid the temperature transfer, increase the temperature of baffle below.
Further, the pushing element is a through pipe, the outer diameter of the through pipe is the same as the aperture of the bamboo shoot hole, one end of the through pipe is fixedly connected with the movable plate, and the other end of the through pipe is opposite to the bamboo shoot hole. Its purpose, through this kind of setting, can live the parcel of bamboo shoot tip earlier when the siphunculus promotes the bamboo shoot tip of bamboo shoots, then insert the bamboo shoot hole again in, seal the bamboo shoot hole, so can avoid the condition that the bamboo shoot hole appears leaking when the siphunculus removes the promotion bamboo shoot tip again.
Drawings
FIG. 1 is a schematic structural view of a processing apparatus for maintaining the brittleness of bamboo shoots in embodiments 1 to 3 of the present invention;
FIG. 2 is a schematic view showing the structure of a processing apparatus for keeping the brittleness of bamboo shoots according to the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the pot comprises a cover plate 1, a pot body 2, an electric heating pipe 3, bamboo shoot holes 4, a partition plate 5, a heat insulation layer 6, a movable plate 7, a lifting rod 8 and a through pipe 9.
Example 1
A processing method for keeping the brittleness of bamboo shoots comprises the following steps:
step one, selecting materials: selecting fresh bamboo shoots harvested within ten hours, and putting the fresh bamboo shoots into clear water for cleaning for 2 times;
step two, precooking: putting the cleaned bamboo shoots into a pot, steaming the bamboo shoots in boiling water for 10 minutes, and then fishing out the steamed bamboo shoots, putting the bamboo shoots into cold water, and quickly cooling the bamboo shoots to 20 ℃;
step three, shelling: peeling off the shell of the pre-cooked bamboo shoots, then cutting off old roots, and trimming the bamboo shoots with the old roots removed;
step four, cooking: putting the bamboo shoots subjected to the shelling in the third step into a cooking machine, cooking the bamboo shoots for 50 minutes by using saline water with the concentration of 5 percent, taking the bamboo shoots out, and cooling the bamboo shoots by using flowing water of normal-temperature water until the bamboo shoot cores of the bamboo shoots are cooled;
step five, cleaning: and rinsing the cooled bamboo shoots with clear water for 3 times, and then carrying out vacuum packaging.
Example 2
A processing method for keeping the brittleness of bamboo shoots comprises the following steps:
step one, selecting materials: selecting fresh bamboo shoots harvested within ten hours, and putting the fresh bamboo shoots into clear water for cleaning for 3 times;
step two, precooking: placing the cleaned bamboo shoots into a pot, boiling the bamboo shoots in boiling water for 15 minutes, and then fishing out the boiled bamboo shoots, placing the bamboo shoots into cold water, and quickly cooling the bamboo shoots to 25 ℃;
step three, shelling: peeling off the shell of the pre-cooked bamboo shoots, then cutting off old roots, and trimming the bamboo shoots with the old roots removed;
step four, cooking: putting the bamboo shoots subjected to the shelling in the third step into a cooking machine, cooking the bamboo shoots for 60 minutes by using saline water with the concentration of 5%, taking the bamboo shoots out, and cooling the bamboo shoots by using flowing water of normal-temperature water until the bamboo shoot cores of the bamboo shoots are cooled;
step five, cleaning: and rinsing the cooled bamboo shoots with clear water for 5 times, and then carrying out vacuum packaging.
Example 3
A processing method for keeping the brittleness of bamboo shoots comprises the following steps:
step one, selecting materials: selecting fresh bamboo shoots harvested within ten hours, and putting the fresh bamboo shoots into clear water for cleaning for 2 times;
step two, precooking: putting the cleaned bamboo shoots into a pot, steaming the bamboo shoots in boiling water for 12 minutes, and then fishing out the steamed bamboo shoots, putting the bamboo shoots into cold water, and quickly cooling the bamboo shoots to 22 ℃;
step three, shelling: peeling shells of the pre-cooked bamboo shoots, cutting off old roots, and trimming the bamboo shoots with the old roots removed;
step four, cooking: putting the bamboo shoots subjected to the shelling in the third step into a cooking machine, cooking the bamboo shoots for 55 minutes by using saline water with the concentration of 5 percent, taking out the bamboo shoots, and cooling the bamboo shoots by using flowing water of normal-temperature water until the bamboo shoot cores of the bamboo shoots are cooled;
step five, cleaning: and rinsing the cooled bamboo shoots with clear water for 4 times, and then carrying out vacuum packaging.
A processing device for keeping bamboo shoot crispness is shown in figures 1 and 2:
including the machine of cooking, the machine of cooking includes the pot body 2, and 2 tops of the pot body are equipped with apron 1, and fixed connection has the baffle 5 that the level set up in the pot body 2, and the equipartition has a plurality of bamboo shoot holes 4 that are used for placing bamboo shoots on the baffle 5, and heat insulating layer 6 has been laid to the lower surface of baffle 5, is equipped with the through-hole that corresponds with bamboo shoot hole 4 on heat insulating layer 6. Fixedly connected with electrothermal tube 3 on the inner wall of the pot body 2, electrothermal tube 3 is located the top of baffle 5, the below of baffle 5 is provided with horizontally fly leaf 7, the below of fly leaf 7 is equipped with four lifter 8, four lifter 8 are the rectangle form and distribute, the top and the fly leaf 7 fixed connection of lifter 8, the other end of lifter 8 and the interior bottom fixed connection of the pot body 2, the last fixed surface of fly leaf 7 is connected with a plurality of vertical promotion components, promotion component is located bamboo shoot hole 4 under, and promotion component and 4 one-to-one in bamboo shoot hole. The pushing element is a through pipe 9, the outer diameter of the through pipe 9 is the same as the aperture of the bamboo shoot hole 4, one end of the through pipe 9 is fixedly connected with the movable plate 7, and the other end of the through pipe 9 is opposite to the bamboo shoot hole 4.
During the use, insert the bamboo shoot tip of bamboo shoots into bamboo shoot hole 4 earlier, utilize bamboo shoots to plug up bamboo shoot hole 4, so just make the bamboo shoot tip that inserts bamboo shoot hole 4 in the cooking process can not receive the cooking, only the dew is cooking in 4 outside thick parts in bamboo shoot hole, boil through 15 ~ 20 minutes back at thick part of bamboo shoots through siphunculus 9 with the bamboo shoot tip part release from bamboo shoot hole 4, this moment the bamboo shoot tip part just begins to cook, so, just effectually the partial cooking time process of bamboo shoot tip has been avoided, lead to being boiled by the well. The processed bamboo shoots can effectively ensure that the taste of the shoot tips and the taste of the bottom section of the bamboo shoots are crisp and clear.
Claims (8)
1. A processing method for keeping the brittleness of bamboo shoots is characterized by comprising the following steps:
step one, selecting materials: selecting fresh bamboo shoots harvested within ten hours, and putting the fresh bamboo shoots into clear water for cleaning for 2-3 times;
step two, precooking: placing the cleaned bamboo shoots into a pot, boiling the bamboo shoots in boiling water for 10-15 minutes, and then taking out the boiled bamboo shoots, placing the bamboo shoots into cold water, and rapidly cooling the bamboo shoots to 20-25 ℃;
step three, shelling: peeling shells of the pre-cooked bamboo shoots, cutting off old roots, and trimming the bamboo shoots with the old roots removed;
step four, cooking: putting the bamboo shoots subjected to the shelling in the third step into a cooking machine, cooking the bamboo shoots with salt water for 50-60 minutes, taking out the bamboo shoots, and cooling the bamboo shoots with flowing water of normal-temperature water until the bamboo shoot cores of the bamboo shoots are cooled;
step five, cleaning: rinsing the cooled bamboo shoots with clear water for 3-5 times, and then carrying out vacuum packaging.
2. The processing device for maintaining the brittleness of bamboo shoots according to claim 1, wherein: including the cooking machine, the cooking machine is including the pot body, and fixed connection has the baffle that the level set up in the pot body, and the equipartition has a plurality of bamboo shoot holes that are used for placing bamboo shoots on the baffle, fixedly connected with electrothermal tube on the inner wall of the pot body, the below of baffle is provided with horizontally fly leaf, and the below of fly leaf is equipped with many lifter, the top and the fly leaf fixed connection of lifter, the other end of lifter and the interior bottom fixed connection of the pot body, the last fixed surface of fly leaf is connected with a plurality of vertical promotion components, and promotion component is located the bamboo shoot hole under, and promotion component and bamboo shoot hole one-to-one.
3. The processing method for maintaining the brittleness of bamboo shoots according to claim 1, wherein: when precooking is carried out in the second step, the cleaned bamboo shoots are placed into a pot to be cooked for 15 minutes in boiling water, and then the cooked bamboo shoots are fished out and placed into cold water to be rapidly cooled to 25 ℃.
4. The processing method for maintaining the brittleness of bamboo shoots according to claim 1, wherein: when precooking is carried out in the second step, the cleaned bamboo shoots are put into a pot to be cooked for 12 minutes in boiling water, and then the cooked bamboo shoots are fished out and put into cold water to be rapidly cooled to 22 ℃.
5. The processing method for maintaining the brittleness of bamboo shoots according to claim 1, wherein: when precooking is carried out in the second step, the cleaned bamboo shoots are put into a pot to be cooked for 10 minutes in boiling water, and then the cooked bamboo shoots are fished out and put into cold water to be rapidly cooled to 20 ℃.
6. The processing method for maintaining the brittleness of a bamboo shoot according to any one of claims 3 to 5, wherein: the brine concentration in the fourth step is 5 percent.
7. The processing device for maintaining the brittleness of bamboo shoots according to claim 2, wherein: and a heat insulation layer is laid on the lower surface of the partition plate, and a through hole corresponding to the bamboo shoot hole is formed in the heat insulation layer.
8. The processing device for maintaining the brittleness of bamboo shoots according to claim 7, wherein: the pushing element is a through pipe, the outer diameter of the through pipe is the same as the aperture of the bamboo shoot hole, one end of the through pipe is fixedly connected with the movable plate, and the other end of the through pipe is opposite to the bamboo shoot hole.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210564723.9A CN114847339A (en) | 2022-05-23 | 2022-05-23 | Processing method and processing device for keeping bamboo shoot brittleness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210564723.9A CN114847339A (en) | 2022-05-23 | 2022-05-23 | Processing method and processing device for keeping bamboo shoot brittleness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114847339A true CN114847339A (en) | 2022-08-05 |
Family
ID=82639716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210564723.9A Pending CN114847339A (en) | 2022-05-23 | 2022-05-23 | Processing method and processing device for keeping bamboo shoot brittleness |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114847339A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431844A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing technique of seasoning bamboo shoot |
| CN104982507A (en) * | 2015-06-30 | 2015-10-21 | 安徽先知缘食品有限公司 | Canned asparagus processing technology |
| CN107279889A (en) * | 2017-07-28 | 2017-10-24 | 贵州省桐梓县康利绿色食品有限公司 | Bamboo shoot process method |
| 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 |
| CN215836940U (en) * | 2021-10-15 | 2022-02-18 | 湖北贡水源生态农业发展有限公司 | High-temperature cooking device is used in processing of dried bamboo shoot |
-
2022
- 2022-05-23 CN CN202210564723.9A patent/CN114847339A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431844A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing technique of seasoning bamboo shoot |
| CN104982507A (en) * | 2015-06-30 | 2015-10-21 | 安徽先知缘食品有限公司 | Canned asparagus processing technology |
| CN107279889A (en) * | 2017-07-28 | 2017-10-24 | 贵州省桐梓县康利绿色食品有限公司 | Bamboo shoot process method |
| 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 |
| CN215836940U (en) * | 2021-10-15 | 2022-02-18 | 湖北贡水源生态农业发展有限公司 | High-temperature cooking device is used in processing of dried bamboo shoot |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103393165B (en) | Cactus-flavor milk peanut kernels and preparation method thereof | |
| CN103653036B (en) | Tea egg preparation method | |
| CN102613616A (en) | Preparation method of honey peanut kernel with strawberry flavor | |
| CN103704743A (en) | Salted old chicken | |
| CN105076637A (en) | Preserved kiwi fruit processing method | |
| CN104206630A (en) | Production method of multi-flavored hawthorn | |
| CN100477928C (en) | Method for processing bone-free fish | |
| CN103704541A (en) | Semen armeniacae amarum debitterizing and detoxicating process | |
| CN107334124A (en) | A kind of fruity melon seeds formula | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN104982842A (en) | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof | |
| CN104382094A (en) | Preparation method of smoked fish | |
| CN102078022A (en) | Method for making hawthorn snow fungus soup | |
| CN110074376B (en) | Pecan-flavored melon seeds and processing method thereof | |
| KR20120009022A (en) | Grain syrup comprisng ripe persimmon and Manufacturing method thereof | |
| CN114847339A (en) | Processing method and processing device for keeping bamboo shoot brittleness | |
| CN107136462A (en) | A kind of caramel sunflower seeds and preparation method thereof | |
| CN1111013C (en) | Preserved black bean and its preparing process | |
| CN101347214B (en) | Method for processing hand-tearing bamboo shoot | |
| CN103766776A (en) | Manufacturing method of home-made fermented soya bean | |
| CN103315329B (en) | Preparation method of instant mullet | |
| CN104472837A (en) | Method for making candy preserved healthy asparagus lettuce | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN103519207A (en) | Seasoning food taking chicken esophagi and glandular stomachs as raw materials | |
| CN107668518A (en) | A kind of preparation method of jujube Zongzi |
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 |