Preservation Methods of Bamboo Shoots
Release time:
2024-01-16
Due to the rapid and concentrated production of bamboo shoots, the short harvest period and the concentration of products on the market, although there are many processing methods, it is inevitable to lose a lot of nutrients in the processing process. Therefore, the preservation and storage of fresh bamboo shoots is very important.
Preservation of Winter Bamboo Shoots
The bamboo shoots are harvested in winter, and can be preserved by sand storage, sealing and refrigeration.
Sand storage method: take waste wooden boxes or cardboard boxes and lay 7-10cm wet sand at the bottom, with non-sticky hands as appropriate. Select intact winter bamboo shoots, arrange the bamboo shoots in the box with their tips facing upward, pour wet sand into the gap of the bamboo shoots and pat them firmly, cover them with wet sand of 7-10cm, and compact them tightly. When the box is large in size, it can also be discharged at multiple levels and placed in a low-humidity, dark, dark, light and windless place. This method can be stored for 30-50 days.
Sealing method: take pottery altar or plastic film bag, select intact winter bamboo shoot bag into the altar or bag, tie the mouth of the altar or bag tightly, or seal with plastic film to reduce the evaporation of water from the bamboo shoot body, and the carbon dioxide discharged from the respiration of the bamboo shoot body can naturally reduce oxygen, inhibit the respiratory intensity of the bamboo shoot body, and achieve the preservation effect. This method can be stored for 30-50 days.
Preservation of Spring Bamboo Shoots
Refrigeration treatment: the freezing point of bamboo shoot juice is -1.35 ℃, if it is too low, the protein in bamboo shoot meat will be denatured, and the tissue will disintegrate and cannot be eaten. Before bamboo shoots are put into storage, the cold storage can be disinfected with 2.9 formalin solution to prevent bamboo shoots with diseases and pests from entering the storage. There should be a gap between the baskets for bamboo shoots, and the temperature and humidity should be stable. Avoid handling during refrigeration and do not mix with other vegetables. This method can be divided into slow freezing storage and quick freezing storage. (1) slow freezing method: the bamboo shoots are directly placed in the cold storage, the storage temperature is controlled at -5 ℃, and the relative humidity is above 80%. This method can be refrigerated for more than 1 month, if the bamboo shoots are refrigerated to -18 ℃, it can be refrigerated for more than 1 year. (2) Quick-freezing method: Use quick-freezing machinery to treat bamboo shoots, so that the temperature of the shoots quickly drops to below -18°C, and then store them at a temperature below -10°C. It is very important to maintain a stable low temperature during refrigeration and prevent temperature changes. This method can be stored for more than 1 year, suitable for vegetable market.
Sealing method: select good bamboo shoots, spray with G81-1 preservative, store in sealed plastic film bags, and keep fresh for 6 months at room temperature.
Salt water preservation method: stored in April, taken out from June to July for reprocessing, and can also be supplied to the market around the Spring Festival. The preservation process is as follows: take the fresh bamboo shoots dug on the same day, remove the unqualified bamboo shoots such as insect bamboo shoots, broken bamboo shoots and rotten bamboo shoots, cut off the coarse and old inedible base, and pack them in cages according to their sizes; Boil in boiling water for 2-3 hours, with the degree of cooking as the degree, and change the water in each pot. Ripe bamboo shoots are cooled rapidly, the sooner the better, and the temperature of the cooled bamboo shoots is controlled below 30 ℃; Peel off the shell and coat of the bamboo shoots, and use a slingshot to break the coat of the bamboo shoots and the fluff between the nodes of the base. The tips of the bamboo shoots remain intact. If there is any inedible part left at the base, the incision should be smooth. After cleaning, store in a cement pool or large pottery, during storage, salt (5%-8% of the weight of cooked bamboo shoots) and citric acid mixture are put into containers, covered with plastic film after filling, and increased pressure, and bleaching powder (0.2-0.3) is sprinkled on the surface. After opening, rinse in the sink for 24 hours before consumption.
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