CN106262129A

CN106262129A - Dried bamboo shoots processing technique

Info

Publication number: CN106262129A
Application number: CN201610868850.2A
Authority: CN
Inventors: 令狐世平
Original assignee: Guizhou Province Tongzi County Conley Green Food Co
Current assignee: Guizhou Province Tongzi County Conley Green Food Co
Priority date: 2016-09-30
Filing date: 2016-09-30
Publication date: 2017-01-04

Abstract

The invention discloses the dried bamboo shoots processing technique in food pickling method, selection, peeling；Bamboo sprout after removing bamboo shell are placed in rice steamer use steam heating 30～40min；Bamboo sprout are taken out air-cooled to room temperature, be then dried under vacuum to water content 20～30%；Bamboo sprout after vacuum drying steam again heating 50～60min；The bamboo sprout of step 4 are carried out processed, is then charged into crisper, put into lyophilization in freezing type drier and, to bamboo sprout water content 10～15%, take out.Steam heating bamboo sprout, can make bamboo sprout well-done quickly, and the bamboo sprout quality obtained is more crisp, through being dried, the most tasty and the most refreshing easily chews.The vacuum drier used when rice steamer, vacuum drying all compares closing, shortens the time that bamboo sprout directly contact with air, it is to avoid bamboo sprout color occurs bigger change because of oxidation；Additionally use freezing type drying means to avoid antibacterial in air to obtain the nutritional labeling of bamboo sprout and grow rapidly, reduce the probability that bamboo sprout color changes.

Description

Dried bamboo shoots processing technique

Technical field

The present invention relates to food pickling method, be specifically related to dried bamboo shoots processing technique.

Background technology

Bamboo sprout have edibility because there being higher nutrition, but bamboo sprout can not edible fresh all the year round because it is seasonal Bamboo sprout, therefore, are fabricated to new fresh bamboo shoots dried bamboo shoots, Radix Crotalariae szemoensis canned food, can eat bamboo sprout all the year round to ensure.The tradition processing of dried bamboo shoots Technique is selection, peeling, clean, cut open, hot plate, cool down, dry, shredding, drying, packaging and other steps.

The dried bamboo shoots sold in the market, main appearance luster has black and white two kinds, and black is due to relatively Thickness stain and dust cause, poor hygienic；White is substantially smokes to forming with sulfur, the edible dried bamboo shoots containing sulfur, has human body Evil；The problems such as although the dried bamboo shoots also having do not have cigarette stain and sulfur to pollute, but its inherent quality exists matter difficulty firmly and chews, mouthfeel difference.Produce The main cause of these problems raw is that its manufacture method is improper, and processing technology is unreasonable.

Summary of the invention

The present invention is directed to the technical problem of above-mentioned existence, it is provided that a kind of color and luster is fresh, the sharp and clear dried bamboo shoots easily chewed of mouthfeel add Work technique.

In order to solve above-mentioned technical problem, the present invention provides following technical scheme: dried bamboo shoots processing technique, including following step Rapid:

Step one, selection, peeling: choose the new fresh bamboo shoots without rotting, peel off bamboo shell；

Step 2, bamboo shell will be removed after bamboo sprout be placed in rice steamer use steam heating 30～40min；

Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 20～30%；

Bamboo sprout steam again heating 50～60min after step 4, vacuum drying；

Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry Dry to bamboo sprout water content 10～15%, take out and carry out quality inspection and packaging.

The invention have the benefit that the present invention and traditional handicraft differs primarily in that the bamboo sprout after shelling experienced by steaming Vapour heating, vacuum drying, again steam heating and cryodesiccated process, do not use the hotting plate of traditional handicraft, dry in the sun and baking Dry.The present invention program utilizes steam to heat compared with hotting plate, and farthest remains the bamboo sprout original amount of Middle nutrition composition, and Though hotting plate the cost can saved equipment He add thermal medium, but can due to during boiling bamboo sprout nutritional labeling be readily soluble in water and cause Some lost, therefore the bamboo sprout nutritive value by cooking is higher.Steam heating bamboo sprout, for relatively hotting plate, can make quickly Bamboo sprout are well-done, there is not the process of infusion, and the bamboo sprout quality that processing obtains is more crisp, through being dried, the most tasty and the most refreshing easily chew.

The vacuum drier used when rice steamer, vacuum drying in the present invention all compares closing, dries phase with dry in the sun and drying room Ratio, shortens the time that bamboo sprout directly contact with air, it is to avoid in air, oxygen, antibacterial etc. act on bamboo sprout, causes bamboo sprout face There is bigger change in color；Additionally using freezing type drying means to avoid in heating environment, in air, antibacterial obtains bamboo sprout Nutritional labeling and grow rapidly, on the one hand ensure that the edible safety of bamboo sprout, on the other hand avoid bacterial action make bamboo sprout color, Fragrant, taste changes.

Further, the step 2 of the present invention program dried bamboo shoots processing technique and step 4 add in rice steamer Folium Bambusae, described Folium Bambusae is immersed in water.With the fragrance of Folium Bambusae in the steam so produced, stifling bamboo sprout fragrance and mouthfeel are better, economical It is worth higher.

Further, the step 2 of the present invention program dried bamboo shoots processing technique and step 4 add in rice steamer ring, described Ring place mat is below described bamboo sprout.Ring is added in thermogenetic steam the fragrance with Folium Bambusae by steam, and aromatic flavor is smoked The bamboo fragrance of the bamboo sprout steamed stops persistently, clean taste.

Detailed description of the invention

Below in conjunction with embodiment, technical solution of the present invention is further illustrated:

Embodiment 1: dried bamboo shoots processing technique, comprises the following steps:

Being filled with water in step 2, rice steamer, then put into rice steamer in rice steamer and comb, the bamboo sprout after removing bamboo shell are placed on rice steamer comb, to rice steamer Heating, bamboo sprout are heated 40min by the steam of generation；

Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 30%；

Bamboo sprout steam again heating 55min after step 4, vacuum drying is identical with the method for step 2；

Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry Dry to bamboo sprout water content 12%, take out and carry out quality inspection and packaging.

Embodiment 2: dried bamboo shoots processing technique, comprises the following steps:

Step 2, adding Folium Bambusae in rice steamer, make water logging not have Folium Bambusae, then put into rice steamer in rice steamer and comb, Folium Bambusae and water are combed at rice steamer Lower section, the bamboo sprout after bamboo shell being removed be placed on rice steamer comb on, to rice steamer heat, bamboo sprout are heated 30min by the steam of generation；

Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 20%；

Bamboo sprout steam again heating 50min after step 4, vacuum drying is identical with the method for step 2；

Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry Dry to bamboo sprout water content 15%, take out and carry out quality inspection and packaging.

Embodiment 3: dried bamboo shoots processing technique, comprises the following steps:

Step 2, rice steamer are filled with water, in rice steamer, then put into rice steamer comb, utilize bamboo to cut into joint, i.e. ring, by ring lay On rice steamer is combed, the bamboo sprout after removing bamboo shell are placed on ring, heat rice steamer, and ring and bamboo sprout are heated by the steam of generation 35min；

Step 3, complete step 2 after, bamboo sprout are taken out air-cooled to room temperature, are then dried under vacuum to water content 25%；

Bamboo sprout steam again heating 60min after step 4, vacuum drying is identical with the method for step 2；

Step 5, the bamboo sprout of step 4 are carried out processed, be then charged into crisper, put in freezing type drier freezing dry Dry to bamboo sprout water content 10%, take out and carry out quality inspection and packaging.

For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the patent that the present invention implements Practicality.

Claims

1. dried bamboo shoots processing technique, it is characterised in that comprise the following steps:

Bamboo sprout steam again heating 50～60min after step 4, vacuum drying；

2. dried bamboo shoots processing technique as claimed in claim 1, it is characterised in that: step 2 and step 4 add in rice steamer bamboo Leaf, described Folium Bambusae is immersed in water.

3. dried bamboo shoots processing technique as claimed in claim 1, it is characterised in that: step 2 and step 4 add in rice steamer bamboo Joint, described ring place mat is below described bamboo sprout.