阅读说明：本技术 一种易泡发的笋干及制作方法 (Dried bamboo shoots easy to foam and making method thereof ) 是由 曹玲华 沈亚杰 于 2021-07-19 设计创作，主要内容包括：本发明公开了一种易泡发的笋干及制作方法,步骤简单,易于操作控制,生产周期短,采用杀菌处理和真空包装,使得笋干成品更便于储存,且储存时间长,选用长度在18～36cm、重量在120～250g的可食用笋作为原料,并从根端起切除总体质量的1/2～1/3,笋干泡发后无需二次修剪根端,食用方便,满足市场需要；本发明的一种易泡发笋干的制作方法制作的笋干成品,整体泡发时间短,仅需要10min的冷水浸泡、5～6min的沸水焯水即可完成泡发,相较于市场上其他的笋干显著缩短了泡发时间,从而提高了笋干烹饪食物的便捷性和效率性。(The invention discloses dried bamboo shoots easy to foam and a preparation method thereof, the steps are simple, the operation and control are easy, the production period is short, sterilization treatment and vacuum packaging are adopted, so that finished dried bamboo shoots are more convenient to store, the storage time is long, edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g are selected as raw materials, 1/2-1/3 of the total mass is cut from the root end, the root end does not need to be trimmed for the second time after the dried bamboo shoots are foamed, the eating is convenient, and the market needs are met; the finished dried bamboo shoot product prepared by the preparation method of the easily-soaked dried bamboo shoot is short in overall soaking time, soaking can be completed only by soaking in cold water for 10min and blanching in boiling water for 5-6 min, and compared with other dried bamboo shoots on the market, the soaking time is obviously shortened, so that convenience and efficiency of cooking food by the dried bamboo shoots are improved.)

1. The preparation method of the easily-soaked dried bamboo shoots is characterized by comprising the following steps of:

s1: selecting materials, namely selecting edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g as raw materials;

s2: pretreating, namely peeling off bamboo shells of the edible bamboo shoots in the step S1, cutting off 1/2-1/3 of the total mass from the root ends, and cleaning;

s3: cooking, namely cooking the edible bamboo shoots treated in the step S2 in a salt solution for 20-60 min to obtain semi-dehydrated wet bamboo shoots, wherein the mass concentration of sodium chloride in the salt solution is 10-15%;

s4: draining, namely draining the wet bamboo shoots in the semi-dehydrated state in the step S3, and radiating the water to below 50 ℃ to obtain drained wet bamboo shoots;

s5: drying, namely placing the wet bamboo shoots drained in the step S4 in a drying oven to dry until the humidity of the bamboo shoots reaches 40-50% to obtain dried bamboo shoots;

s6: sterilizing, namely sterilizing the dried bamboo shoots baked in the step S5 to obtain sterilized dried bamboo shoots;

s7: and (5) packaging, namely performing vacuum packaging on the sterilized dried bamboo shoots in the step S6 to obtain finished products.

2. The method for preparing the dried instant bamboo shoot according to claim 1, wherein the mass of the cut root ends in the step S2 is 1/3 of the total mass of the edible bamboo shoots.

3. The method for preparing the dried bamboo shoot easy to foam according to claim 2, wherein the step S2 further comprises cutting the edible bamboo shoot into fresh bamboo shoot strips with the width of 1-2 cm.

4. The method for producing the dried instant bamboo shoot according to claim 3, wherein the sodium chloride in the saline solution is 12% by mass in the step S3.

5. The method for preparing the dried bamboo shoot easy to foam according to claim 4, wherein the specific drying operation of the step S5 is as follows: and (5) drying the wet bamboo shoots drained in the step S4 at the temperature of 60-80 ℃ for 1h, and then drying at the temperature of 40 ℃ for 1-2 h.

6. The method for preparing dried instant bamboo shoot according to claim 5, wherein the pasteurization process employed in step S6 is pasteurization.

7. The dried bamboo shoots easy to foam is characterized in that the dried bamboo shoots easy to foam are prepared and processed by the preparation method of the dried bamboo shoots easy to foam according to any one of claims 1 to 6.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to dried bamboo shoots easy to foam and a preparation method thereof.

Background

Bamboo shoots are a traditional food material in China, and are deeply loved by people from ancient times, the harvesting period of the bamboo shoots is generally in winter and spring, the picked fresh bamboo shoots are easy to rot and deteriorate, cannot be stored for a long time, and are not beneficial to long-distance transportation, in order to eat the fresh bamboo shoots in the non-harvesting period, the bamboo shoots are generally processed into dried bamboo shoots, the traditional dried bamboo shoots are generally dried naturally after being cooked, the production period of the method is long, the production efficiency is low, the method is easy to be influenced by weather conditions, and the quality of the dried bamboo shoots cannot be guaranteed; in addition, the existing commercially available dried bamboo shoots basically adopt short bamboo shoots (the length is less than 18cm and the weight is less than 100 g) as raw materials, the root ends of the short bamboo shoots account for about one half of the total weight of the bamboo shoot body, and the water content of the finished dried bamboo shoots is low (generally less than 10%), so that the dried bamboo shoots can be soaked in the water for a long time before being eaten, the soaking process usually needs several hours or even dozens of hours, and the root ends of the soaked dried bamboo shoots also need to be trimmed, thereby seriously restricting the convenience of people for cooking food by adopting the dried bamboo shoots.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide dried bamboo shoots easy to foam and a preparation method thereof, the preparation method has simple steps, easy operation and control and short production period, adopts sterilization treatment and vacuum packaging to ensure that finished dried bamboo shoots are more convenient to store and have long storage time, edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g are selected as raw materials, 1/2-1/3 of the total mass is cut from the root end, secondary root end trimming is not needed after the dried bamboo shoots are foamed, the dried bamboo shoots are convenient to eat and meet the market requirements; the finished dried bamboo shoot product prepared by the preparation method of the easily-soaked dried bamboo shoot is short in overall soaking time, soaking can be completed only by soaking in cold water for 10min and blanching in boiling water for 5-6 min, and compared with other dried bamboo shoots on the market, the soaking time is obviously shortened, so that convenience and efficiency of cooking food by the dried bamboo shoots are improved.

In order to achieve the purpose, one of the technical schemes of the invention is to design a method for preparing easily-soaked dried bamboo shoots, which comprises the following steps:

s1: selecting materials, namely selecting edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g as raw materials;

s2: pretreating, namely peeling off bamboo shells of the edible bamboo shoots in the step S1, cutting off 1/2-1/3 of the total mass from the root ends, and cleaning;

s3: cooking, namely cooking the edible bamboo shoots treated in the step S2 in a salt solution for 20-60 min to obtain semi-dehydrated wet bamboo shoots, wherein the mass concentration of sodium chloride in the salt solution is 10-15%;

s4: draining, namely draining the wet bamboo shoots in the semi-dehydrated state in the step S3, and radiating the water to below 50 ℃ to obtain drained wet bamboo shoots;

s5: drying, namely placing the wet bamboo shoots drained in the step S4 in a drying oven to dry until the humidity of the bamboo shoots reaches 40-50% to obtain dried bamboo shoots;

s6: sterilizing, namely sterilizing the dried bamboo shoots baked in the step S5 to obtain sterilized dried bamboo shoots;

s7: and (5) packaging, namely performing vacuum packaging on the sterilized dried bamboo shoots in the step S6 to obtain finished products.

Preferably, the mass of the root end cut in the step S2 is 1/3 of the total mass of the edible bamboo shoots.

Further preferably, in the step S2, the method further comprises the step of cutting the edible bamboo shoots into fresh bamboo shoot strips with the width of 1-2 cm.

In a more preferred embodiment, in the step S3, the sodium chloride in the saline solution is at a mass concentration of 12%.

Further preferably, the specific drying operation in step S5 is as follows: and (5) drying the wet bamboo shoots drained in the step S4 at the temperature of 60-80 ℃ for 1h, and then drying at the temperature of 40 ℃ for 1-2 h.

Further preferably, the pasteurization process adopted in the step S6 is pasteurization, and the pasteurization is firstly carried out at 60 ℃ for 30min, and then the temperature is rapidly cooled to about 4 ℃ to complete the pasteurization. The sterilization process can also adopt other modes to sterilize the dried bamboo shoots.

The second technical scheme of the invention is to provide the dried bamboo shoots easy to foam, and the dried bamboo shoots easy to foam are prepared and processed by the preparation method of the dried bamboo shoots easy to foam.

The invention has the advantages and beneficial effects that:

the preparation method of the dried bamboo shoots easy to foam is simple in steps, easy to operate and control and short in production period, adopts sterilization treatment and vacuum packaging, enables finished dried bamboo shoots to be stored more conveniently and be stored for a long time, selects edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g as raw materials, cuts off 1/2-1/3 of the total mass from root ends, does not need to trim the root ends for two times after the dried bamboo shoots are foamed, is convenient to eat, and meets market requirements; according to the finished dried bamboo shoot product prepared by the preparation method of the easily-soaked dried bamboo shoot, the edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g are selected as raw materials, the humidity of the finished dried bamboo shoots is high (the humidity range is 40-50%), the overall soaking time is short, soaking can be completed only by soaking in cold water for 10min and blanching in boiling water for 5-6 min, and compared with other dried bamboo shoots in the market, the soaking time is obviously shortened, so that the convenience and the efficiency of cooking food by the dried bamboo shoots are improved.

Detailed Description

The following further describes embodiments of the present invention with reference to examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.

Example 1

The invention relates to a method for preparing easily-soaked dried bamboo shoots, which comprises the following steps:

s1: selecting materials, digging fresh early garden bamboo shoots from the first 3 months to the bottom 4 months of the year, and selecting edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g as raw materials;

s2: pre-treating, namely peeling off the shells of the edible bamboo shoots in the step S1, cutting off the fleshy and old root ends, and cleaning, wherein the mass of the cut root ends accounts for 1/3 of the total mass of the edible bamboo shoots;

s3: cooking, namely cooking the edible bamboo shoots processed in the step S2 in a salt solution at the temperature of 80-100 ℃ for 50min to obtain semi-dehydrated wet bamboo shoots, wherein the mass concentration of sodium chloride in the salt solution is 12%;

s4: draining, namely draining the wet bamboo shoots in the semi-dehydrated state in the step S3, and radiating the water to below 50 ℃ to obtain drained wet bamboo shoots;

s5: drying, namely drying the wet bamboo shoots drained in the step S4 at 80 ℃ for 1h, and then drying at 40 ℃ for 2h until the humidity of the bamboo shoots reaches 50% to obtain dried bamboo shoots;

s6: sterilizing, namely performing pasteurization treatment on the dried bamboo shoots baked in the step S5 to obtain sterilized dried bamboo shoots;

s7: and (5) packaging, namely performing vacuum packaging on the sterilized dried bamboo shoots in the step S6 to obtain finished products.

Example 2

The invention relates to a method for preparing easily-soaked dried bamboo shoots, which comprises the following steps:

s1: selecting materials, digging fresh early garden bamboo shoots from the first 3 months to the bottom 4 months of the year, and selecting edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g as raw materials;

s2: pre-treating, namely peeling off the shells of the edible bamboo shoots in the step S1, cutting off the fleshy and old root ends, cleaning, wherein the mass of the cut root ends accounts for 1/3 of the total mass of the edible bamboo shoots, and cutting the edible bamboo shoots into fresh bamboo shoot strips with the width of 2 cm;

s3: cooking, namely cooking the fresh bamboo shoot strips processed in the step S2 in a salt solution at the temperature of 80-100 ℃ for 20min to obtain semi-dehydrated wet bamboo shoots, wherein the mass concentration of sodium chloride in the salt solution is 10%;

s4: draining, namely draining the wet bamboo shoots in the semi-dehydrated state in the step S3, and radiating the water to below 50 ℃ to obtain drained wet bamboo shoots;

s5: drying, namely drying the wet bamboo shoots drained in the step S4 at 60 ℃ for 1h, and then drying at 40 ℃ for 1h until the humidity of the bamboo shoots reaches 46 percent to obtain dried bamboo shoots;

s6: sterilizing, namely performing pasteurization treatment on the dried bamboo shoots baked in the step S5 to obtain sterilized dried bamboo shoots;

s7: and (5) packaging, namely performing vacuum packaging on the sterilized dried bamboo shoots in the step S6 to obtain finished products.

Example 3

The invention relates to a method for preparing easily-soaked dried bamboo shoots, which comprises the following steps:

s1: selecting materials, namely digging fresh bamboo shoots from the bottom of 3 months to the bottom of 4 months every year, and selecting edible bamboo shoots with the length of 18-36 cm and the weight of 120-250 g as raw materials;

s2: pre-treating, namely peeling off the shells of the edible bamboo shoots in the step S1, cutting off the fleshy and old root ends, cleaning, wherein the mass of the cut root ends accounts for 1/3 of the total mass of the edible bamboo shoots, and cutting the edible bamboo shoots into fresh bamboo shoot strips with the width of 1 cm;

s3: cooking, namely cooking the fresh bamboo shoot strips processed in the step S2 in a salt solution at the temperature of 80-100 ℃ for 25min to obtain semi-dehydrated wet bamboo shoots, wherein the mass concentration of sodium chloride in the salt solution is 15%;

s4: draining, namely draining the wet bamboo shoots in the semi-dehydrated state in the step S3, and radiating the water to below 50 ℃ to obtain drained wet bamboo shoots;

s5: drying, namely drying the wet bamboo shoots drained in the step S4 at 70 ℃ for 1h, and then drying at 40 ℃ for 1.2h until the humidity of the bamboo shoots reaches 40% to obtain dried bamboo shoots;

s6: sterilizing, namely performing pasteurization treatment on the dried bamboo shoots baked in the step S5 to obtain sterilized dried bamboo shoots;

s7: and (5) packaging, namely performing vacuum packaging on the sterilized dried bamboo shoots in the step S6 to obtain finished products.

Comparative example 1

One bag of dried bamboo shoots on the market is purchased, and the humidity of the bag is 8 percent.

Weighing 100g of the wild stalagmite and 100g of the easily-soaked dried bamboo shoots prepared in the embodiments 1 to 3 respectively, soaking the wild stalagmite and the easily-soaked dried bamboo shoots in sufficient cold water for 10min respectively, then scalding 4 groups of dried bamboo shoots in boiling water for 6min respectively, and comparing the soaking degrees of the 4 groups of dried bamboo shoots, wherein the results are shown in table 1:

TABLE 1 results of foam data of easily foamed dried bamboo shoots in examples 1 to 3 and dried bamboo shoots in comparative example 1

The experimental data show that: compared with the dried bamboo shoots in the comparative example 1, the easily-soaked dried bamboo shoots prepared by the method in the examples 1-3 are soaked in cold water for 10min and blanched in boiling water for 6min to reach an edible swelling state, so that the easily-soaked dried bamboo shoots prepared by the method have a good water absorption soaking effect, and the aim of the invention is achieved.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the technical principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.