阅读说明：本技术 一种鲜竹笋的初加工保鲜方法 (Primary processing and fresh-keeping method of fresh bamboo shoots ) 是由 陈永强 于 2020-04-22 设计创作，主要内容包括：本发明公开了一种鲜竹笋的初加工保鲜方法,包括以下步骤：A、将洗净的鲜笋放入沸水或蒸汽设备中,控制水温或蒸汽温度在80℃-120℃,保持15-40分钟；B、捞出冷却杀菌装袋或装桶密封添加食品添加剂或添加剂溶液(盐、食品柠檬酸、焦亚硫酸钠、脱氢乙酸钠中至少一种)。该工艺以物理学原理代替传统化学原理的保鲜技术,通过对水温或蒸汽温度、时间进行优化,初加工的竹笋不但色泽好,能保持标准谷黄色色泽,且口感佳,最大程度上保留了竹笋原有的健康营养。(The invention discloses a primary processing and fresh-keeping method of fresh bamboo shoots, which comprises the following steps: A. putting the cleaned fresh bamboo shoots into boiling water or steam equipment, controlling the water temperature or steam temperature to be 80-120 ℃, and keeping the temperature for 15-40 minutes; B. taking out, cooling, sterilizing, bagging or barreling, and sealing to add food additive or additive solution (at least one of salt, food citric acid, sodium pyrosulfite, and sodium dehydroacetate). The process replaces the preservation technology of the traditional chemical principle with the physical principle, and optimizes the water temperature or steam temperature and time, so that the primarily processed bamboo shoots have good color, can keep the standard cereal yellow color, have good taste and furthest keep the original healthy nutrition of the bamboo shoots.)

1. A primary processing and fresh-keeping method of fresh bamboo shoots is characterized in that: the method comprises the following steps:

A. putting the cleaned fresh bamboo shoots into boiling water or steam equipment, controlling the water temperature or steam temperature to be 80-120 ℃, and keeping the temperature for 5-40 minutes;

B. taking out, cooling, sterilizing, bagging or barreling and sealing.

2. The primary processing and fresh-keeping method of fresh bamboo shoots as claimed in claim 1, wherein the step C is specifically as follows:

taking out, placing in cold water, cooling, soaking in saline water or sterilized water, sorting, bagging or barreling, and adding food additive into the bag or barrel.

3. The method as claimed in claim 2, wherein the food additive comprises at least one of salt, food citric acid, sodium metabisulfite and sodium dehydroacetate.

4. The method as claimed in claim 1, wherein the temperature of water or steam is 90-105 deg.C and is maintained for 10-20 min.

Technical Field

The invention relates to the field of food processing technology, in particular to a primary processing and fresh-keeping method of fresh bamboo shoots.

Background

The bamboo shoots are the primary, tender, fat, short and strong shoots or penis of the bamboo. Bamboo shoots are traditional Chinese delicacies, are fragrant and crisp in taste and have a very long history of eating and cultivation. The bamboo shoots can be eaten in limited seasons, and the fresh-keeping and storage of the bamboo shoots can meet the requirements of customers all the year round. The method for sterilizing and pretreating bamboo shoots by sulfur smoking in the prior industry comprises the following steps: stacking the peeled fresh bamboo shoots on the ground or on a building partition board, covering a plastic film, igniting sulfur in the plastic film for smoking for more than 24 hours until biological cells of the fresh bamboo shoots die completely, and packaging the fresh bamboo shoots into bags to finish primary processing and fresh keeping.

In this way, it has the following problems:

1. after eating, the bamboo shoots smoked and preserved by sulfur have great threat and disadvantage to human health, and even destroy the inherent nutritional value of the bamboo shoots.

2. The method of smoke preservation by sulfur is adopted, the pollution of sulfur combustion to air is huge, and the ecology and the huge air and local environment pollution are seriously damaged.

3. The bamboo shoots smoked and fresh-kept by sulfur have light color and unattractive color.

Disclosure of Invention

The invention provides a primary processing and fresh-keeping method of fresh bamboo shoots to solve the technical problems.

The invention is realized by the following technical scheme:

a primary processing and fresh-keeping method of fresh bamboo shoots comprises the following steps:

A. putting the cleaned fresh bamboo shoots into boiling water or steam equipment, controlling the water temperature or steam temperature to be 80-120 ℃, and keeping the temperature for 5-40 minutes;

B. taking out, cooling, sterilizing, bagging or barreling and sealing.

The scheme improves the fresh-keeping process of the fresh bamboo shoots, replaces the fresh-keeping technology of the traditional chemical principle by the physical principle, timely and effectively adapts to fresh bamboo shoots with different scale yields for fresh-keeping, and not only has good color and luster, but also can keep the standard cereal yellow color and luster, has good taste and good brittleness and furthest keeps the original healthy nutrition of the bamboo shoots after the bamboo shoots are primarily processed and kept fresh after the water temperature or steam temperature and time are optimized. By adopting the process, the biological cells of the bamboo shoots can be effectively killed, so that the flesh of the bamboo shoots is protected, the bamboo shoots are not oxidized, aged and rotten in a later-stage bag-sealing or barrel-sealing low-oxygen storage mode, the storage time is long, generally 6 to 12 months, and even 24 months can be guaranteed and stored. Sufficient time is left for the deep processing in the later period. By adopting the process, the harm to the body health of field production and processing personnel, particularly the damage to respiratory tract and lung, caused by the traditional sulfur smoking mode can be avoided.

Preferably, the step C specifically includes:

taking out, placing in clear water, cooling, soaking in saline water or sterilized water, sorting, bagging or barreling, and adding food additive (at least one of salt, food citric acid, sodium pyrosulfite, and sodium dehydroacetate) into the bag or bucket. The fresh water is adopted to realize the rapid cooling of the bamboo shoots, and the taste of the bamboo shoots is improved; the bagged or barreled fresh bamboo shoots are used for discharging redundant air, the primarily processed fresh bamboo shoots are naturally fermented in a low-oxygen environment to generate autoimmune microbial groups, excessive alkaloids and allergic factors in the fresh bamboo shoots are removed, and the taste of the bamboo shoots is improved.

Further, in order to improve the storage time of the fresh bamboo shoots, the food additive comprises at least one of salt, food citric acid, sodium metabisulfite and sodium dehydroacetate.

Preferably, the water or steam temperature is between 90 ℃ and 105 ℃ for 10 to 22 minutes.

Compared with the prior art, the invention has the following advantages and beneficial effects:

1. the invention replaces the preservation technology of the traditional chemical principle with the physical principle, optimizes the water temperature or steam temperature and time, so that the bamboo shoots preserved by primary processing have good color, can keep the standard cereal yellow color, have good taste and furthest keep the original healthy nutrition of the bamboo shoots.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.

Example 1

A primary processing and fresh-keeping method of fresh bamboo shoots comprises the following steps:

A. putting the cleaned fresh bamboo shoots into boiling water or steam equipment, controlling the water temperature or steam temperature to be 80-120 ℃, and keeping the temperature for 5-40 minutes;

B. taking out, cooling, sterilizing, bagging or barreling and sealing.

Example 2

Based on the principle of embodiment 1, this embodiment discloses an implementation manner, which specifically includes:

picking up bamboo shoots, husking, and cleaning silt and impurities on the surface of the bamboo shoots by using a high-pressure water spraying type or a high-pressure aeration type.

Putting the cleaned fresh bamboo shoots into boiling water or steam equipment, controlling the water temperature or steam temperature to be 90-105 ℃, and keeping the temperature for 10-20 minutes to thoroughly kill the biological cells of the bamboo shoots.

Taking out, rapidly cooling in clear water, cooling, soaking in saline water or sterilized water, sorting out suitable length, bagging or barreling, and adding food additive or additive solution into the bag or barrel, wherein the food additive comprises at least one of salt, food citric acid, sodium pyrosulfite, and sodium dehydroacetate; and naturally piling or mechanically squeezing out most of air in the bag so as to naturally ferment the fresh bamboo shoots in a low-oxygen environment.

The bamboo shoots can be transported to a bamboo shoot processing factory for deep processing treatment, the method can avoid random pollution of the bamboo shoots in the primary processing process, and ensure that the bamboo shoots are more sanitary and healthier in the production flow. By adopting the method, small amount of usable household cookers, large amount of usable professional cookers and huge amount of usable assembly line cookers can be used. The bamboo shoots produced, processed and fresh-kept have standard cereal yellow color, tender mouthfeel and clean, beautiful and sanitary surface.

The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.