Frozen Sliced Bamboo Shoot

Raw material

choice Select fresh bamboo fires that hurt, free of insects and conditions, and without obvious mechanical damage. There are lots of selections of bamboo fires, such as moso bamboo shoots and lei bamboo fires, and various selections have various preferences and sizes. Usually, bamboo fires with a size of about 3-8 cm and a length of 10-20 cm are chosen, which is convenient for succeeding handling.

Washing Rinse the bamboo shoots with a large quantity of running water to remove the dirt, contaminations and feasible recurring chemicals on the surface. For some bamboo fires with a lot of dirt, you can saturate them in tidy water for some time to loosen up the dust prior to cleaning. Throughout the cleaning process, very carefully inspect the voids and bases of the bamboo fires, which are simple to hide dirt.

Peeling off (optional). Determine whether to peel the bamboo shoots according to item requirements and the variety of bamboo shoots. Some bamboo fires have a rough external skin, which will certainly impact the taste, so they require to be peeled. Peeling off can be done by hand or mechanical peeling. Hands-on peeling is to make use of a blade to peel off the skin of bamboo shoots. This approach is a lot more delicate yet much less effective; mechanical peeling makes use of a turning blade or a grinding device to get rid of the skin, which is a lot more effective, yet you should focus on regulating the density of the peeling to stay clear of squandering too much bamboo shoot meat.

Cutting. Cut the washed or peeled off bamboo shoots right into ideal thickness. Normally the piece thickness is about 3-5 mm, and the slices can be cut making use of a slicer or manual slicing. The slicer can ensure uniform density of the pieces and is suitable for large-scale manufacturing; manual slicing can better control the shape and top quality of the pieces, yet the efficiency is lower. Boiling (or blanching) therapy. Objective. Boiling or blanching is primarily to eliminate the bitter preference and part of the oxalic acid of the bamboo fires, while softening the structure of the bamboo strives succeeding handling and usage.

Procedure process.

Put the cut bamboo fires right into boiling water, and the boiling time is usually 5-10 mins. If it is paling, the moment can be somewhat shorter, concerning 3-5 minutes. During the boiling or blanching process, you can add a suitable amount of salt (1-2 grams of salt per liter of water) to aid keep the shade of the bamboo shoots. After boiling or blanching, swiftly eliminate the bamboo shoot pieces and put them in cold water to cool them to quit the influence of home heating on the top quality of the bamboo shoots and maintain the bamboo fires crisp and tender. Quick cold. Precooling (optional). Prior to quick cold, the bamboo shoot pieces can be precooled in an atmosphere of 0-5 ℃. Precooling can decrease the temperature of the bamboo shoot pieces and decrease the power usage throughout the quick cold process. It also aids to keep the top quality of the bamboo shoot pieces and make the ice crystals create even more evenly.

Quick freezing procedure. The pre-treated bamboo shoot slices are uniformly spread out on the conveyor belt of the quick freezing tools, such as a fluidized bed quick freezer or a spiral quick fridge freezer. The quick freezing temperature is typically managed at around -30 ℃ to -40 ℃. In this low temperature setting, the water in the bamboo shoot slices can promptly create fine ice crystals, minimizing damage to the cell framework. The quick freezing time relies on the shapes and size of the bamboo shoot slices and the performance of the quick freezing equipment. Generally, the quick freezing time of 3-5 mm thick bamboo shoot slices may have to do with 10-15 minutes. Packaging and storage. Product packaging. After fast cold, the bamboo shoot pieces should be packaged as soon as possible to avoid the ice crystals externally of the bamboo shoot slices from sublimating. Plastic film, paper box and various other product packaging products can be utilized.

Typical packaging approaches consist of vacuum product packaging and average sealed packaging. Vacuum packaging can much better preserve the color, taste and nutrients of the bamboo shoot slices and expand the shelf life; normal closed packaging is reasonably easy to run, yet the shelf life may be slightly shorter. Storage. Store the packaged frozen bamboo shoot slices in a low-temperature cold storage listed below -18 ℃. At this temperature level, the bamboo shoot pieces can be kept for a long time, and the basic service life can reach 12-24 months. During storage space, the temperature level and humidity of the cold store need to be checked routinely to ensure that the environmental problems satisfy the requirements and avoid product quality degradation.