CN104365833A - Method for manufacturing canned bamboo shoots - Google Patents
Method for manufacturing canned bamboo shoots Download PDFInfo
- Publication number
- CN104365833A CN104365833A CN201410763699.7A CN201410763699A CN104365833A CN 104365833 A CN104365833 A CN 104365833A CN 201410763699 A CN201410763699 A CN 201410763699A CN 104365833 A CN104365833 A CN 104365833A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoots
- soak
- bamboo
- bamboo shoot
- precooking
- 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
- 241001330002 Bambuseae Species 0.000 title claims abstract description 164
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 163
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 163
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 163
- 239000011425 bamboo Substances 0.000 title claims abstract description 163
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 129
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 36
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 239000011780 sodium chloride Substances 0.000 claims abstract description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 16
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 16
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000011521 glass Substances 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 6
- 238000002513 implantation Methods 0.000 claims description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 14
- 235000014347 soups Nutrition 0.000 abstract description 13
- 235000013372 meat Nutrition 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 3
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000008399 tap water Substances 0.000 abstract 1
- 235000020679 tap water Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 239000000126 substance Substances 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 238000007689 inspection Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 102000003992 Peroxidases Human genes 0.000 description 3
- 244000092524 Sinocalamus latiflorus Species 0.000 description 3
- 235000015874 Sinocalamus latiflorus Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 108040007629 peroxidase activity proteins Proteins 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229940098773 bovine serum albumin Drugs 0.000 description 2
- 235000014613 canned/preserved soup Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000536 complexating effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000272329 Phyllostachys congesta Species 0.000 description 1
- 235000006523 Phyllostachys congesta Nutrition 0.000 description 1
- 240000002014 Phyllostachys nigra var. henonis Species 0.000 description 1
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011546 protein dye Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for manufacturing a canned bamboo shoot. The method comprises the steps of selecting fresh and non-rotten bamboo shoots, and cutting the fresh and non-rotten bamboo shoots into bamboo shoot slices; soaking the bamboo shoot slices in the soaking solution for 10-30 min, washing the soaked bamboo shoot slices with water, removing the soaking solution, and draining; the soaking solution is prepared by the following method: adding NaCl, ascorbic acid and citric acid into tap water to prepare a soaking solution, wherein the NaCl accounts for 0.1-0.5 percent, the ascorbic acid accounts for 0.05-0.2 percent and the citric acid accounts for 0.1-0.2 percent of the mass percentage of the content in the soaking solution; then precooking the soaked bamboo shoot slices and the precooking liquid; canning, exhausting, sealing and sterilizing to obtain the product. The bamboo shoot slices produced by the method are milk white, the bamboo shoot meat is crisp and tender, no bitter taste and no rancidity are caused, the soup is clear, the nutrient components are well preserved, the shelf life of the product at room temperature is more than 1.5 months, and the shelf life of the product in cold storage (at 0 ℃) is 6-12 months.
Description
Technical field
The present invention relates to Bamboo shoots, particularly relate to a kind of preparation method of Bamboo shoots.
Background technology
Bamboo shoots, also known as bamboo bud, bamboo shoots, are the young shoot of grass family aithullium bamboo.By be unearthed season point, have spring bamboo, Xia Sun, winter bamboo shoot point.The bamboo shoots that compatriots eat, mostly are mao bamboon, sinocalamus latiflorus, fishscale bamboo, cizu, henon bamboo etc.Bamboo shoots meat is nutritious, high protein, low fat, low sugar, multifilament and the many active components of polysaccharide material class.Result display according to the study, every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, multivitamin, carrotene and amino acid etc.Bamboo shoots not only have good nutritive value, and have certain medical value.Record according to Compendium of Material Medica, bamboo shoots have nature and flavor sweet, be slightly cold, can eat for a long time, useful gas, heat-transmission, quench one's thirst, the health-care effect such as refreshing stomach.Modern medicine confirms, the cellulose be rich in bamboo shoots is combined with aliphatic acid, can prevent the formation of cholesterol in blood plasma; Contained tyrosine can the diffusion of inhibition cancer cell.Long-term Edible bamboo shoot has the effect promoting intestines peristalsis, help digest, prevent intestinal cancer and angiocardiopathy.
Because bamboo shoots are fresh and tender, not storage tolerance, inconvenience long-distance transport, and bamboo shoots are produced in mountain area or the hills of poor transport more, from plucking the process of circulation of area to sales territory, having increased the weight of rotting and lignifying of bamboo shoots, having sold and be subject to larger restriction.Therefore, bamboo shoot process just seems particularly important, about has the fresh bamboo shoot of about 60% at present as processing raw material.
At present, the subject matter of China's bamboo shoot process has: one is that processing is very short for season, only has 2 ~ 3 months every year.Dull season, the busy season had little time processing process, causes the bamboo shoot process performance of enterprises not high without Raw material processing; Two is roughing aspects that level of processing also rests on traditional product, and bamboo shoot process major product has the various fresh-keeping bamboo shoot such as boiled bamboo shoots (i.e. clear juice bamboo shoot), seasoning bamboo shoot, bamboo shoot, salt marsh bamboo shoot; The characteristic dried bamboo shoots such as green dried bamboo shoots, temmoku dried bamboo shoots, fermentation dried bamboo shoots, water-soaked bamboo slices, salt dried bamboo shoots.In these bamboo shoot process products, current poach can is main converted products.
Due in bamboo shoots containing abundant aldehydes matter and the stronger polyphenol oxidase, peroxidase etc. of activity, bamboo shoots contact easy oxidation discoloration with air; And, due in bamboo shoots containing bitter substance, adds and tackle bamboo shoots man-hour and carry out debitterize process, and debitterize is wanted fully.If debitterize is incomplete, product easily produces the white precipitate with bitter taste.Should carry out immediately protecting look and debitterize process after segment section so new fresh bamboo shoots is peeled off.Existing bamboo shoot products often adopts clear water to soak debitterize and precook to complete and protects look.
Soak time with change waterside number, change the water time interval etc. and can affect de-bittering effect.Due to production cost problem, in production, normal employing prolongation soak time removes the bitter substance in bamboo shoots, owing to soaking debitterize for a long time, cause bamboo shoots to carry out natural lactic acid fermentation souring, soak water change muddiness, bamboo shoots surfaces of tacky, quality deliquescing, colour-darkening, precook even if follow-up and complete, brown stain aggravation is still there is, organizes soft corruption (without swollen bag) phenomenon in goods at shelf life, even some product becomes pasty state, canned soup juice is muddy, seriously have impact on the quality of goods, goods shelf life is general shorter.
Summary of the invention
The object of the invention is the defect overcoming the existence of Bamboo shoots prior art, there is provided one to have bamboo shoots delicate fragrance, soup juice is limpid, and nutritional labeling is preserved better, shelf-life under room temperature, refrigeration (0 DEG C) shelf-life was in the preparation method of the Bamboo shoots of 6 ~ 12 months at 1 ~ 2 month.
The present invention prepares suitable soak and liquid of precooking, carry out protecting look, debitterize, crisp, the anti-acidification of guarantor to bamboo shoots, with the pH value, turbidity etc. of the bitter taste of sliced bamboo shoot, browning degree, hardness, soluble solid, soluble protein and soup juice for evaluation index, goods can keep the milky of raw material preferably, bamboo shoot meat is tender and crisp, without bitter taste, without becoming sour, the bamboo shoots delicate fragrance that goods have one light, soup juice is limpid, nutritional labeling is preserved better, and the shelf-life under room temperature, refrigeration (0 DEG C) shelf-life was at 6 ~ 12 months at 1 ~ 2 month.
Object of the present invention is realized by following proposal:
A preparation method for Bamboo shoots, comprises the steps:
1) bamboo shoots pretreatment: choose the bamboo shoots that fresh nothing is rotted, be cut into sliced bamboo shoot; Sliced bamboo shoot is immersed in soak, and the time controlling to soak is 10 ~ 30min, and the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains;
Described soak is prepared by the following method: join in running water by NaCl, ascorbic acid and citric acid, be configured to soak, and by percentage to the quality, NaCl content in soak is 0.1% ~ 0.5%; Ascorbic acid content in soak is 0.05% ~ 0.2%; Citric acid content in soak is 0.1% ~ 0.2%; All the other are water;
2) precook: mixed with the ratio of liquid according to mass ratio 1:3 ~ 1:6 of precooking by the sliced bamboo shoot after soaking, precook 10 ~ 30min;
Described liquid of precooking is prepared by the following method: by CaCl
2join in running water with citric acid, be configured to liquid of precooking, by percentage to the quality, CaCl
2precooking, content in liquid is 0.1% ~ 0.2%; Citric acid is 0.1% ~ 0.2% at content in liquid of precooking; All the other are water;
3) tinning: sliced bamboo shoot is loaded slack tank uniformly, then implantation quality content is the aqueous citric acid solution of 0.1% ~ 0.2%, reserved bottom clearance 8 ~ 10mm;
4) be vented, seal: the Bamboo shoots injecting aqueous citric acid solution is carried out boiling water thermal exhaust 10 ~ 15min, seals while hot;
5) sterilization: by the Bamboo shoots of good seal sterilization 35 ~ 45min in boiling water, be cooled to room temperature after sterilization.
For realizing the object of the invention further, preferably, described sliced bamboo shoot and soak are according to mass ratio 1:3 ~ 1:6.
The length of described sliced bamboo shoot × wide × thick is 3 ~ 6cm × 2 ~ 3cm × 1 ~ 3mm.
Described sliced bamboo shoot is 1:3 ~ 1:6 with the mass ratio of liquid of precooking.
The described time of precooking is 10 ~ 30min.
Described slack tank adopts glass jar, tinning front glass tank with cover elder generation after clear water rinses, in boiling water, boil 5 ~ 10min, inversion drains away the water.
The vacuum of described sealing is 50 ~ 60kPa.
The time of described sterilization is 35 ~ 45min.
Tool of the present invention has the following advantages and beneficial effect:
(1) the present invention proposes the soak process bamboo shoots adopting the preparation of NaCl, ascorbic acid, citric acid, suppressed the enzymatic browning of the oxygen capacity control bamboo shoots in the oxidasic activity such as polyphenol oxidase, peroxidase, reduction soak by the synergy of NaCl, ascorbic acid, citric acid; And inhibit bamboo shoots lactic fermentation, reduce acidizing degree; And the use of NaCl can impel again the stripping of bitter substance in bamboo shoots, reaches debitterize object, also shortens soak time;
(2) the present invention proposes employing CaCl
2the liquid process bamboo shoots of precooking of preparing with citric acid, CaCl
2not only induration is played to bamboo shoots, obviously improve the crisp hardness of bamboo-shoot product; And, CaCl
2with the material such as alkaloid, tannin complexing in bamboo shoots, citric acid impels the casein in bamboo shoot meat to dissolve, CaCl
2decrease with the synergy of citric acid that Bamboo shoots finished product generation white crystals thing is separated out, the generation of soup juice turbid phenomenon.
(3) method of the present invention is simple to operate, low to the requirement of instrument and equipment, reduces cost, improves benefit.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the scope of protection of present invention not scope of stating in embodiment of limitation.
Below in embodiment, the tin product of bamboo shoots for evaluation index, adopts following assay method with the pH value, turbidity etc. of the bitter taste of sliced bamboo shoot, browning degree, hardness, soluble solid, soluble protein and soup juice:
(1) evaluation index is according to the requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014) storage period;
(2) bitter taste: measure with subjective appreciation.With the bitter taste of fresh sliced bamboo shoot for 100%, distilled water is 0, and the sliced bamboo shoot after remaining immersion in contrast;
(3) browning degree: the method inspection specified by GB/T 10786-2006.Bamboo shoots browning degree statistics adopts the method for Cao Jiankang, slightly changes.What bamboo shoots brown stain was the most serious is 100%, and fresh bamboo shoots are 0, and remaining Bamboo shoots goods in contrast; Concrete grammar see: Cao Jiankang .SA, ASM, INA and citric acid adopt impact [D] .2005:19 of rear disease resistance and quality to Yali Pear Fruit.
(4) hardness: the method inspection specified by NY/T 2009-2011.Measure with GY-1 type fruit hardometer.
(5) soluble solid: the method inspection specified by GB/T 10786-2006.The soluble solid content of sliced bamboo shoot is measured with abbe's refractometer;
(6) soluble protein: the method adopting Bradford.With bovine serum albumin (BSA) for standard protein makes calibration curve, calculate the soluble protein content of sliced bamboo shoot.Concrete grammar is see Bradford M M.A rapid and sensitive methodfor quantitation of protein utilizing the principle of protein-dye binding.Analytical Biochemistry, 1976,72,248.
(7) pH value: the method inspection specified by GB/T 10786-2006; The pH value of soup juice is directly measured with pH measuring instrument (Testo 205).
(8) turbidity: use colorimetric method for determining.Soup juice with turbidity the most serious for 100%, distilled water is 0, and remaining soup juice is in contrast.
Embodiment 1
Preparation soak: NaCl, ascorbic acid and citric acid are joined in running water, be configured to soak, by percentage to the quality, NaCl content in soak is 0.1%, ascorbic acid content in soak is 0.05%, and citric acid content in soak is 0.1%.
Prepare liquid of precooking: by citric acid and CaCl
2join in running water, be configured to liquid of precooking, by percentage to the quality, citric acid is 0.1%, CaCl at content in liquid of precooking
2be 0.1% precooking in liquid.
Choose the sinocalamus latiflorus bamboo shoots that fresh nothing is rotted, being cut into long × wide × thick is 3cm × 2cm × 1.5mm sheet; Mixed with the ratio of soak according to mass ratio 1:3 by sliced bamboo shoot, soak 20min, the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains; Mixed with the ratio of liquid according to mass ratio 1:3 of precooking by the sliced bamboo shoot soaked, precook 15min; Before tinning first by glass jar and cover (250mL glass jar) after clear water rinses, 5min is boiled in boiling water, inversion drains away the water for subsequent use, every canned sliced bamboo shoot 125g, when filling with substance will note bamboo shoot sheet to load slack tank uniformly, then implantation quality mark is the aqueous citric acid solution of 0.15%, reserved bottom clearance 8mm; The Bamboo shoots injecting aqueous citric acid solution should carry out boiling water thermal exhaust 10min immediately, and seal while hot, sealing vacuum is 50kPa; The Bamboo shoots of good seal is boiled 40min in boiling water and carries out sterilizing, after sterilization, be cooled to room temperature immediately, after drying rapidly tank surface moisture, obtain finished product.
According to the product requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014), after testing, the shelf-life under goods room temperature is 1.5 months, and refrigeration (0 DEG C) shelf-life is 7 months.
Running water, soak time is all adopted to be compared with the contrast of 20min with soak, liquid of precooking, the bitter taste of the product sliced bamboo shoot that the present embodiment obtains reduces by 50%, and brown stain is light, can keep the milky of raw material preferably, hardness is high, bamboo shoot meat is tender and crisp, without bitter taste, without becoming sour, the bamboo shoots delicate fragrance that goods have one light, soluble solid and the soluble protein of sliced bamboo shoot are higher, and the turbidity of product soup juice is low, and pH value is high.If the sliced bamboo shoot bitter taste of contrast is reduced to goods suitable, need to soak 50min, and the present embodiment only need soak 20min.
The present embodiment adopts the soak process bamboo shoots of NaCl, ascorbic acid, citric acid preparation, is suppressed the enzymatic browning of the oxygen capacity control bamboo shoots in the oxidasic activity such as polyphenol oxidase, peroxidase, reduction soak by the synergy of NaCl, ascorbic acid, citric acid; And inhibit bamboo shoots lactic fermentation, reduce acidizing degree; And the use of NaCl can impel again the stripping of bitter substance in bamboo shoots, reaches debitterize object, also shortens soak time; Especially CaCl is adopted
2the liquid process bamboo shoots of precooking of preparing with citric acid, CaCl
2not only induration is played to bamboo shoots, obviously improve the crisp hardness of bamboo-shoot product; The more important thing is CaCl
2with the material such as alkaloid, tannin complexing in bamboo shoots, citric acid impels the casein in bamboo shoot meat to dissolve, and promotes the stripping of bitter substance in bamboo shoots further, reduces soak time, CaCl
2also reduce with the synergy of citric acid that Bamboo shoots finished product generation white crystals thing is separated out, the generation of soup juice turbid phenomenon.And it is emphasized that and soak debitterize for a long time, bamboo shoots will be caused to carry out natural lactic acid fermentation souring, soak water change muddiness, bamboo shoots surfaces of tacky, quality deliquescing, colour-darkening, precook even if follow-up and complete, brown stain aggravation is still there is, organizes soft corruption (without swollen bag) phenomenon in goods at shelf life, even some product becomes pasty state, canned soup juice is muddy, seriously have impact on the quality of goods.
Embodiment 2
Preparation soak, joins in running water by NaCl, ascorbic acid and citric acid, is configured to soak, by percentage to the quality, NaCl content in soak is 0.4%, and ascorbic acid content in soak is 0.15%, and citric acid content in soak is 0.15%.
Prepare liquid of precooking, by citric acid and CaCl
2join in running water, by percentage to the quality, citric acid is 0.15%, CaCl at content in liquid of precooking
2precooking, content in liquid is 0.15%.
Choose the green bamboo bamboo shoots that fresh nothing is rotted, being cut into long × wide × thick is 4cm × 2.5cm × 2mm sheet; Mixed with the ratio of soak according to mass ratio 1:5 by sliced bamboo shoot, soak 20min, the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains; Mixed with the ratio of liquid according to mass ratio 1:4 of precooking by the sliced bamboo shoot soaked, precook 15min; Before tinning first by slack tank (250mL glass jar) through clear water rinse after, in boiling water, boil 5min for subsequent use, every canned sliced bamboo shoot 130g, when filling with substance will note bamboo shoot sheet to load slack tank uniformly, then fills the aqueous citric acid solution that mass fraction is 0.15%; The Bamboo shoots injecting aqueous citric acid solution should carry out boiling water thermal exhaust 10min immediately, and seal while hot, sealing vacuum is 55kPa; The Bamboo shoots of good seal is boiled 40min in boiling water and carries out sterilizing, after sterilization, be cooled to room temperature immediately, after drying rapidly tank surface moisture, obtain finished product.
According to the product requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014), after testing, the shelf-life under goods room temperature, at 1.5 months, refrigerates (0 DEG C) shelf-life at 9 months.
All adopt running water, soak time to be compared with the contrast of 20min with soak, liquid of precooking, the bitter taste of the product sliced bamboo shoot that the method obtains reduces by 50%, and brown stain is light, hardness is high, soluble solid and the soluble protein of sliced bamboo shoot are higher, and the turbidity of product soup juice is low, and pH value is high.If the sliced bamboo shoot bitter taste of contrast is reduced to goods suitable, need to soak 50min.
Embodiment 3
Preparation soak, joins in running water by NaCl, ascorbic acid and citric acid, is configured to soak, by percentage to the quality, NaCl content in soak is 0.5%, and ascorbic acid content in soak is 0.15%, and citric acid content in soak is 0.15%.
Prepare liquid of precooking, by citric acid and CaCl
2join in running water, by percentage to the quality, citric acid is 0.15%, CaCl at content in liquid of precooking
2precooking, content in liquid is 0.2%.
Choose the sinocalamus latiflorus bamboo shoots that fresh nothing is rotted, being cut into long × wide × thick is 5cm × 3cm × 3mm sheet; Mixed with the ratio of soak according to mass ratio 1:6 by sliced bamboo shoot, soak 25min, the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains; Mixed with the ratio of liquid according to mass ratio 1:6 of precooking by the sliced bamboo shoot soaked, precook 25min; Before tinning first by glass jar and cover (250mL glass jar) after clear water rinses, 5min is boiled in boiling water, inversion drains away the water for subsequent use, every canned sliced bamboo shoot 140g, when filling with substance will note bamboo shoot sheet to load slack tank uniformly, then implantation quality mark is the aqueous citric acid solution of 0.2%, reserved bottom clearance 10mm; The Bamboo shoots injecting aqueous citric acid solution should carry out boiling water thermal exhaust 10min immediately, and seal while hot, sealing vacuum is 50kPa.
According to the product requirement of People's Republic of China's light industry standard " Bamboo shoots " (QB/T 1406-2014), after testing, the shelf-life under goods room temperature, at 2 months, refrigerates (0 DEG C) shelf-life at 11 months.
All adopt running water, soak time to be compared with the contrast of 20min with soak, liquid of precooking, the bitter taste of the product sliced bamboo shoot that this embodiment obtains reduces by 60%, and brown stain is light, hardness is high, soluble solid and the soluble protein of sliced bamboo shoot are higher, and the turbidity of product soup juice is low, and pH value is high.If the sliced bamboo shoot bitter taste of contrast is reduced to goods suitable, need to soak 60min.
Claims (8)
1. a preparation method for Bamboo shoots, is characterized in that comprising the steps:
1) bamboo shoots pretreatment: choose the bamboo shoots that fresh nothing is rotted, be cut into sliced bamboo shoot; Sliced bamboo shoot is immersed in soak, and the time controlling to soak is 10 ~ 30min, and the sliced bamboo shoot water after immersion is rinsed well, removes soak, drains;
Described soak is prepared by the following method: join in running water by NaCl, ascorbic acid and citric acid, be configured to soak, and by percentage to the quality, NaCl content in soak is 0.1% ~ 0.5%; Ascorbic acid content in soak is 0.05% ~ 0.2%; Citric acid content in soak is 0.1% ~ 0.2%; All the other are water;
2) precook: mixed with the ratio of liquid according to mass ratio 1:3 ~ 1:6 of precooking by the sliced bamboo shoot after soaking, precook 10 ~ 30min;
Described liquid of precooking is prepared by the following method: by CaCl
2join in running water with citric acid, be configured to liquid of precooking, by percentage to the quality, CaCl
2precooking, content in liquid is 0.1% ~ 0.2%; Citric acid is 0.1% ~ 0.2% at content in liquid of precooking; All the other are water;
3) tinning: sliced bamboo shoot is loaded slack tank uniformly, then implantation quality content is the aqueous citric acid solution of 0.1% ~ 0.2%, reserved bottom clearance 8 ~ 10mm;
4) be vented, seal: the Bamboo shoots injecting aqueous citric acid solution is carried out boiling water thermal exhaust 10 ~ 15min, seals while hot;
5) sterilization: by the Bamboo shoots of good seal sterilization 35 ~ 45min in boiling water, be cooled to room temperature after sterilization.
2. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described sliced bamboo shoot and soak are according to mass ratio 1:3 ~ 1:6.
3. the preparation method of Bamboo shoots according to claim 1, is characterized in that, the length of described sliced bamboo shoot × wide × thick is 3 ~ 6cm × 2 ~ 3cm × 1 ~ 3mm.
4. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described sliced bamboo shoot is 1:3 ~ 1:6 with the mass ratio of liquid of precooking.
5. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described in time of precooking be 10 ~ 30min.
6. the preparation method of Bamboo shoots according to claim 1, is characterized in that, described slack tank adopts glass jar, tinning front glass tank with cover elder generation after clear water rinses, in boiling water, boil 5 ~ 10min, inversion drains away the water.
7. the preparation method of Bamboo shoots according to claim 1, is characterized in that, the vacuum of described sealing is 50 ~ 60kPa.
8. the preparation method of Bamboo shoots according to claim 1, is characterized in that, the time of described sterilization is 35 ~ 45min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410763699.7A CN104365833A (en) | 2014-12-12 | 2014-12-12 | Method for manufacturing canned bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410763699.7A CN104365833A (en) | 2014-12-12 | 2014-12-12 | Method for manufacturing canned bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104365833A true CN104365833A (en) | 2015-02-25 |
Family
ID=52545227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410763699.7A Pending CN104365833A (en) | 2014-12-12 | 2014-12-12 | Method for manufacturing canned bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104365833A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
| CN104982507A (en) * | 2015-06-30 | 2015-10-21 | 安徽先知缘食品有限公司 | Canned asparagus processing technology |
| CN105028625A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preparation method for boiled bitter bamboo shoot product |
| CN105995716A (en) * | 2016-05-25 | 2016-10-12 | 揭阳市骏佳实业有限公司 | Making method of bamboo-shoot can |
| CN106262084A (en) * | 2016-08-15 | 2017-01-04 | 遂昌县羽峰食品厂 | A kind of Bamboo shoots and preparation method thereof |
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
| CN108378321A (en) * | 2018-03-16 | 2018-08-10 | 浙江元康食品有限公司 | The production technology of Bamboo shoots |
| CN110116979A (en) * | 2019-05-07 | 2019-08-13 | 石狮市利成水产食品有限公司 | A kind of can processing packaging manufacture craft |
| CN110326762A (en) * | 2019-07-17 | 2019-10-15 | 刘静 | A kind of bamboo shoot process method |
| CN112293480A (en) * | 2020-10-23 | 2021-02-02 | 江西广雅食品有限公司 | Preparation method of green nutritional bamboo shoot can |
| CN112438311A (en) * | 2020-11-13 | 2021-03-05 | 正安县顶箐方竹笋有限公司 | High-safety square bamboo shoot preservation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524727A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Small pointed bamboo shoot production process |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
-
2014
- 2014-12-12 CN CN201410763699.7A patent/CN104365833A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524727A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Small pointed bamboo shoot production process |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
Non-Patent Citations (1)
| Title |
|---|
| 潘志明: "一种竹笋罐头的加工工艺", 《闽西职业技术学院学报》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982507A (en) * | 2015-06-30 | 2015-10-21 | 安徽先知缘食品有限公司 | Canned asparagus processing technology |
| CN104957593A (en) * | 2015-07-17 | 2015-10-07 | 四川农业大学 | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof |
| CN105028625A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preparation method for boiled bitter bamboo shoot product |
| CN105995716A (en) * | 2016-05-25 | 2016-10-12 | 揭阳市骏佳实业有限公司 | Making method of bamboo-shoot can |
| CN106262084A (en) * | 2016-08-15 | 2017-01-04 | 遂昌县羽峰食品厂 | A kind of Bamboo shoots and preparation method thereof |
| CN108065283A (en) * | 2017-11-29 | 2018-05-25 | 柳州市夜半风食品有限公司 | A kind of processing method of Bamboo shoots |
| CN108378321A (en) * | 2018-03-16 | 2018-08-10 | 浙江元康食品有限公司 | The production technology of Bamboo shoots |
| CN110116979A (en) * | 2019-05-07 | 2019-08-13 | 石狮市利成水产食品有限公司 | A kind of can processing packaging manufacture craft |
| CN110326762A (en) * | 2019-07-17 | 2019-10-15 | 刘静 | A kind of bamboo shoot process method |
| CN112293480A (en) * | 2020-10-23 | 2021-02-02 | 江西广雅食品有限公司 | Preparation method of green nutritional bamboo shoot can |
| CN112293480B (en) * | 2020-10-23 | 2023-07-25 | 江西广雅食品有限公司 | Preparation method of green nutritional canned bamboo shoots |
| CN112438311A (en) * | 2020-11-13 | 2021-03-05 | 正安县顶箐方竹笋有限公司 | High-safety square bamboo shoot preservation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104365833A (en) | Method for manufacturing canned bamboo shoots | |
| CN103431136B (en) | A kind of production method of mushroom mushroom dried meat and mushroom mushroom dried meat | |
| CN104982626B (en) | Peach, apricot preserved fruit production method | |
| CN104605286A (en) | Preparation method of freeze-dried honey lemon slice | |
| KR101390639B1 (en) | Sun-Dried Hanwoo Beef Jerky with Natural Antioxidant Extract | |
| CN103931737B (en) | A kind of less salt of resistance to storage half-dry fish slices and processing method thereof and application | |
| KR101859659B1 (en) | Manufacturing method of braised kimchi with pork and braised kimchi with pork using the same | |
| CN106262084A (en) | A kind of Bamboo shoots and preparation method thereof | |
| CN107258898B (en) | Fresh-cut potato browning inhibitor and preparation method and application thereof | |
| CN102613499B (en) | Puffed ginger slice | |
| CN105341305A (en) | Manufacturing method of red raspberry preserved fruit | |
| CN103330038A (en) | Low sugar sulfur-free lotus root preserved fruit processing technology | |
| KR20170044984A (en) | The manufacturing method on drying slice Using the seasoning shellfish | |
| CN104055062A (en) | Manufacturing method for seasoned instant mushroom | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| CN110101031A (en) | A kind of preserved egg yellow taste canned tunas manufacture craft | |
| KR101240297B1 (en) | aqueous soaking solution for manufacturing fresh-cut banana and method for manufacturing fresh-cut banana using it | |
| CN102246936B (en) | Preserving method of watermelon peel | |
| CN106852469A (en) | A kind of fiddlehead dry vegetalbe and preparation method thereof | |
| CN102805391A (en) | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof | |
| CN104381575A (en) | Preparation method for candied ficus carica fruits | |
| CN104982627B (en) | The production method of middle sugar pear preserved fruit | |
| KR100846129B1 (en) | Functional cooked meats containing pine-mushroom and process for the prepararion thereof | |
| CN104419586A (en) | Prunus Cerasifera fruit wine | |
| CN113519676A (en) | Quick fresh-keeping method for fresh ginseng honey slices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |
|
| WD01 | Invention patent application deemed withdrawn after publication |