CN105124550A

CN105124550A - Method for preparing low-salt salted fine bamboo shoots

Info

Publication number: CN105124550A
Application number: CN201510456278.4A
Authority: CN
Inventors: 郭秉政; 郭锐; 李元元; 郭立兵
Original assignee: HEFEI YUANZHENG AFE SCI-TECH Co Ltd
Current assignee: HEFEI YUANZHENG AFE SCI-TECH Co Ltd
Priority date: 2015-07-30
Filing date: 2015-07-30
Publication date: 2015-12-09

Abstract

The invention relates to a method for preparing low-salt salted fine bamboo shoots. The method comprises the following steps of immersing fine bamboo shoots for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying the fine bamboo shoots in hot oil, mixing edible salt water having a concentration of 4 percent with white wine, calcium lactate and clove and boiling the mixed solution, and blanching the fried fine bamboo shoots in the mixed solution for 1 minute; cooling the blanched fine bamboo shoots, carrying out centrifugal dehydration at a rotating speed of 2500r/min for 5 minutes, and packaging the dehydrated fine bamboo shoots in vacuum; and sterilizing the packaged fine bamboo shoots at 100 DEG C for 10 minutes, cooling the sterilized fine bamboo shoots, and continuously sterilizing the cooled fine bamboo shoots for 140 seconds with microwaves having a frequency of 2580MHz. The fine bamboo shoot finished product prepared by the method does not have the browning phenomenon, is tasted crisp and tender, and can be preserved for 8 months.

Description

The thin bamboo shoots preparation method of a kind of less salt salt marsh

Technical field

The invention belongs to mushroom food process technical field, be specifically related to the thin bamboo shoots preparation method of a kind of less salt salt marsh.

Background technology

Thin bamboo shoots have quite abundant nutritive value, its distinctive crude fibre, abundant trace element and multivitamin and amino acid, free of contamination growing environments etc. have made it be considered to best pollution-free food, it is the effect that the glucoside of bitter taste has stimulating expression of macrophage to generate, this cell has effect of anti-cancer removing toxic substances, containing abundant cellulose, enterocinesia can be promoted, thus shortening cholesterol, the material time of staying in vivo such as fat, therefore have fat-reducing and Constipation, the effects such as colon cancer, fresh sweet bamboo shoot are difficult to long-term preservation, the method extending thin bamboo shoots storage life in prior art is more, salt marsh is exactly one of method, people were in processing salt marsh product process in the past, in order to avoid microorganism amount reproduction, generally can apply more salt to pickle, cause finished product taste too salty, could eat after needing desalination, in recent years, along with the raising of people's living standard with to healthy attention, less salt salt-like prod becomes more to be subject to liking of consumer, but the problem such as putrid and deteriorated generation swollen bag of less salt salt-like prod easily because of microorganism in storage transport and sales process, mainly use sodium formate at present, the method of the anticorrisive agents such as potassium sorbate avoids product in storage process to go bad, but excessive interpolation anticorrisive agent is also unsuitable for health.

Summary of the invention

The object of the present invention is to provide the preparation method of the thin bamboo shoots of a kind of less salt salt marsh, the thin bamboo shoot products produced through the present invention can ensure less salt, can ensure that again thin bamboo shoots undergo no deterioration within the shelf-life.

The technical solution used in the present invention is, the preparation method of the thin bamboo shoots of a kind of less salt salt marsh, and its making step is as follows:

1, select shell smooth and in golden yellow, without obvious insect eye, the ear leaf viridescent in bamboo shoot beak portion is fresh and alive, without the thin bamboo shoots of obscission;

2, by thin bamboo shoots concentration be the flowing soak with ozone solution process 1-2 hour of 3-4ml/L, drain away the water, putting into oil temperature is that the deep fat of 130-150 DEG C fries 5-10 second;

3, be that the saline solution of 4%-6% boils after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves by concentration, the thin bamboo shoots after frying are put into wherein blanching 1-2 minute;

4, by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min after centrifugal dehydration 5-7 minute, carry out vacuum packaging, cool after sterilization 10-12 minute at 100 DEG C, continue sterilization 140s under frequency is the microwave of 2580MHZ.

Beneficial effect of the present invention is, by the flowing Ozone Water that concentration is 3-4ml/L, immersion treatment 1-2 hour is carried out to thin bamboo shoots, both thin bamboo shoots generation brown stain can have been prevented, can effectively kill various microorganism again, thin bamboo shoots being put into oil temperature is that the deep fat of 130-150 DEG C fries the tender and crisp sense that 5-10 can promote thin bamboo shoots second, because the time of frying is short, thin bamboo shoots nutrient loss is less, by saline solution and white wine, calcium lactate, the solution that cloves is mixed carries out blanching to the thin bamboo shoots after frying, not only on the brittleness of thin bamboo shoots and quality without impact, and flavouring can be played to thin bamboo shoots and increase fresh effect, fungistatic effect is also comparatively obvious simultaneously, adopting high temperature sterilization to be combined with microwave disinfection carries out degerming to the thin bamboo shoots of vacuum packaging, the thin bamboo shoots finished product made is without browning phenomenon, mouthfeel is tender and crisp, total number of bacteria is less than 300cfu/g, do not detect Escherichia coli and Sharpe door bacterium, do not detect pathogenic bacteria, shelf-life reaches 8 months.

The thin bamboo shoots finished product made is added up with following standards of grading index,

Color and luster: bright, without brown stain; 2.5 point

Fragrance: with fragrance striking the nose, with thin bamboo shoots fragrant; 2.5 point

Flavour: the fresh perfume (or spice) of flavour is crisp, tender, with the original delicate flavour of thin bamboo shoots; 2.5 point

Tissue morphology: soap-free emulsion polymeization, bamboo shoot body is complete; 2.5 point

After 100 people foretaste, average score is at 9.8 points, and minimum scoring is 9.2 points.

Detailed description of the invention

Embodiment 1:

2, by thin bamboo shoots concentration be the flowing soak with ozone solution process 1 hour of 3ml/L, drain away the water, putting into oil temperature is that the deep fat of 130 DEG C fries 5 seconds;

3, by concentration be 4% saline solution boil after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves, the thin bamboo shoots after frying are put into wherein blanching 1 minute;

4, by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min, centrifugal dehydration is after 5 minutes, carries out vacuum packaging, and at 100 DEG C, sterilization cooled after 10 minutes, continues sterilization 140s under frequency is the microwave of 2580MHZ.

Embodiment 2:

2, by thin bamboo shoots concentration be the flowing soak with ozone solution process 2 hours of 4ml/L, drain away the water, putting into oil temperature is that the deep fat of 150 DEG C fries 10 seconds;

3, be that the saline solution of 4%-6% boils after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves by concentration, the thin bamboo shoots after frying are put into wherein blanching 2 minutes;

4, by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min, centrifugal dehydration is after 7 minutes, carries out vacuum packaging, and at 100 DEG C, sterilization cooled after 12 minutes, continues sterilization 140s under frequency is the microwave of 2580MHZ.

Claims

1. a preparation method for the thin bamboo shoots of less salt salt marsh, is characterized in that, its making step is as follows:

1), select shell smooth and in golden yellow, without obvious insect eye, the ear leaf viridescent in bamboo shoot beak portion is fresh and alive, without the thin bamboo shoots of obscission;

2) be, by thin bamboo shoots concentration the flowing soak with ozone solution process 1-2 hour of 3-4ml/L, drain away the water, putting into oil temperature is that the deep fat of 130-150 DEG C fries 5-10 second;

3) be, by concentration that the saline solution of 4%-6% boils after mixing by the weight ratio of 20:1:0.15:0.05 with white wine, calcium lactate, cloves, the thin bamboo shoots after frying are put into wherein blanching 1-2 minute;

4), by the thin bamboo shoots cooling after blanching, under the rotating speed of 2500r/min after centrifugal dehydration 5-7 minute, carry out vacuum packaging, cool after sterilization 10-12 minute at 100 DEG C, continue sterilization 140s under frequency is the microwave of 2580MHZ.