Bamboo shoot marinating technology
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December 18 22:04:07, 2018
1 The main raw and auxiliary materials 1 raw materials require bamboo shoots to be soft, without bitterness and other odors. Such as bamboo, bamboo, bamboo shoots and other bamboo shoots. 2 accessories salt should meet the GB5461-85 "food salt standards" in a refined salt requirements. Liquor should comply with GB2757-81 "Distilled spirits and prepared liquor health standards" provisions. White sugar should meet the requirements of GB 317-84 "White Sugar Standard". Spices cumin, cinnamon, pepper, star anise, clove, ginger, licorice, etc., no mildew, no impurities. 2 Process Flow Raw Material→Cut Head Stripping→Washing→Precoating→Incubation→Shaping→Bagging→Vacuum Sealing→Bacterial Cooling→Insulation Inspection→Packing→Integration→Finished Product 3 Operational Requirements 1 Head Peeling Cut off the rough old part of the base of the bamboo shoots, cut the bamboo shell longitudinally with a knife, peel the shell, and then remove the bamboo shoot. 2 Wash Wash bamboo shoots with water, remove and drain. 3 pre-salted according to the raw material re-add 6% -8% salt, mix well, compact, pre-salted 24-48h (hours). The bitter substances in the bamboo shoots are pre-cured with the water, which can reduce bitterness. 4 into altar brewing a. The container chooses to choose a traditional pickle jar as a fermentation vessel. The kimchi altar is crack-free, has no blisters, and has an old heat, good glaze and beautiful appearance. b. The kimchi water and raw material ratio required for preparing the kimchi water is 1:1. Use water hardness of more than 6mg/L deep well water, spring water or tap water, add 6% -10% salt, boil, cool and filter. If the water hardness is low, appropriate amount of calcium chloride can be adjusted. Put the salt water in the kimchi altar, and then add 15% old 20% kimchi water or pure broth culture. The lactic acid bacteria culture fluid is preferably a mixed strain. Add 0.5% white wine, 2%-3% white sugar, 1%-5% dry red pepper (according to preference), 0.1%-0.3% mixed spices in the kimchi water. Spices consist of 30% cumin, 20% pepper, 15% cinnamon, 15% star anise, 5% ginger, 5% cloves, and 10% licorice. After the spices are mixed, they are pulverized, wrapped in white gauze and put in kimchi water. c. The altar will be brewed into the altar by the pre-cured raw materials and installed at 6-10 cm from the mouth of the altar. The bamboo will catch the altar mouth to prevent the raw material from being exposed to the liquid surface, and the inner dish will be properly covered. The altar is covered and the altar is filled with water to let it ferment naturally. The altar uses about 10% salt water along the water to prevent the altar from stinking along the water. Kimchi water should not be brought into the oil, because the bacteria will breed on the surface of the oil, resulting in unpleasant odor. If the surface of the kimchi water is slightly “flower long filmâ€, slowly pour in a small amount of white wine. Do not stir, because the wine can float on the surface and play a bactericidal effect. In order to prevent kimchi water "flowers long film" can be added garlic, bitter gourd, basil, red radish, red sugar cane and other raw materials containing plant antibiotics. Red radish and other vegetables containing pigments, its water-soluble pigment dissolved in water, can play a role in dyeing bamboo shoots, increase the appearance of products. After entering the altar, naturally fermented for a certain period of time, when the bamboo shoots containing acid content of 0.4% -0.8%, kimchi fermentation mature, that is, should be removed from packaging. 5 Shaping Bamboo shoots are cut into strips, sheets or filaments of appropriate size using a stainless steel knife. After the split and the fashion bag, the stay in the middle must not exceed 2h. To prevent bamboo shoots from being exposed to air for too long, increase the amount of bacteria, resulting in sterilization difficulties. 6 bagging packaging materials should use airtight, resistant to the temperature of 100 °C without layering composite film made of bags, such as nylon / high-density polyethylene bags. The weighed dish was packed in a special funnel and pressed tightly. It should be noted that the bag mouth must not adhere to vegetable chips or sap, otherwise it will affect the sealing quality. 7 Vacuum sealing Vacuum sealing machine is used for vacuum sealing. The vacuum degree is 0.09-0.l MPa, and the heat sealing width should be greater than 10mm. The heat-sealing strength is adjusted by the heat-sealing temperature and time. 8 bactericidal cooling Bamboo shoots have a pH of about 3.5 and are highly acidic foods that can be pasteurized. 100g bag sterilization: 5-10min at 100°C. After the sterilization is completed, quickly cool it to about 38°C in cold water. 9 Insulation test Incubate at 28°C and 2°C for 7 days to check whether there are fat bags or leaky bags, and sample for sensory indicators, theoretical indicators and microbiological indicators. 10 Packaged Products The products that have passed the inspection can be packed in cartons, bundled and stored, and sold. 4 Quality Standard 1 Sensory Index Yellow color; Aroma has unique aroma of bamboo shoots and a certain ester; taste acidic salty palatability, slightly spicy; crisp texture. 2 Physical and chemical indicators Salt content (in NaCl, g/100g) 4-6 Total acid (in lactic acid, g/100g) 0.4-0.8 As (in As, mg/kg) ≤ 0.5 Lead (in terms of Pb, mg/kg) ≤ 1.0 Food additives are performed according to the food additive standard GB2760. 3 Microbiological indicators E. coli (/100g) ≤ 30 pathogens (intestinal pathogens and pathogenic cocci) must not be detected.