Question 2: How to keep fresh bamboo shoots in salt water for a long time? Soak for 8 hours, then take it out and seal it in an inner bag.
Question 3: How long can fresh bamboo shoots be preserved at most? About 2-3 days. There is not much difference between putting it in the refrigerator and putting it outside.
Question 4: How to keep fresh bamboo shoots? Hello, I wonder if the following methods can help you.
(1) coating treatment. Coating treatment is to coat a film on the surface of bamboo shoots after shelling, bottom removal and root removal, so as to delay the breathing intensity of bamboo shoots and thus slow down the loss of nutrients in the body. The main coatings are chitosan coating and konjac glucomannan coating. The general technological process of film coating is as follows:
Bamboo shoots → cleaning → removing the root shell at the bottom → color protection (8 minutes) → inactivation → coating → drying → plastic packaging → weighing → storage.
When coating, chitosan coating is about 1.5%, and konjac glucomannan coating is about 0.2%. The specific concentration should be based on the composition of the coating solution and the coating process.
The above-mentioned coating treatment involves the process of water fixation, and its main purpose may be to inactivate enzymes at the bottom of bamboo shoots and kill microorganisms. Generally speaking, the higher the inactivation temperature, the longer the time, and the more thorough the inactivation of enzymes and inhibition of microorganisms. However, some bamboo shoots will be cooked and softened during storage after long-term high-temperature enzyme inactivation, resulting in the loss of bamboo shoot juice and shortening the storage time of bamboo shoots. Therefore, different bamboo shoots will have different inactivation temperature and time. It is reported that the temperature used for inactivation is about 60℃ and the time is 30-60 seconds.
(2) chemical reagent preservation. There are mainly two kinds of chemical reagents for preservation: (1) adding chemical reagents that can release sulfur dioxide and carbon dioxide. The released carbon dioxide increases the concentration of carbon dioxide in the packaging system, thus inhibiting the respiratory intensity of bamboo shoots; Sulfur dioxide is used to inhibit microorganisms and enzymes, so as to achieve the purpose of preservation. Commonly used sulfur reagents are sodium sulfite, sodium pyrosulfite and sodium dithionite. (2) preservatives. Sodium benzoate, potassium sorbate and sodium chloride are mainly used. For example, Xu Ping in Simao, Yunnan, used sodium benzoate and sodium metabisulfite as chemical additives to keep bamboo shoots fresh, and achieved success (national patent 90 10909 1). However, due to the increasing demand for food, the use of preservatives has been controlled to a certain extent. Therefore, when using preservatives, we must pay attention to the scope of use of different preservatives and their maximum dosage.
(3) cold storage. Put the treated bamboo shoots in a breathable plastic basket and put them in a cold storage. The temperature is generally controlled at 3-6℃ and the humidity is 85-95%. Proper cooling can effectively reduce the respiratory intensity of bamboo shoots, delay the emergence of respiratory peak, and greatly delay the decomposition of protein, fat, starch and other substances in bamboo shoots.
(4) Film packaging. Bamboo shoots are packed in plastic bags, then sealed and preserved, and also sealed in vacuum. Commonly used plastic bags are mainly PE bags. However, this treatment can easily lead to anaerobic respiration of bamboo shoots and make the quality of bamboo shoots worse. Therefore, this method is often combined with other methods, such as low-temperature storage, adding solid buffer release agent and activated carbon that can release sulfur dioxide and carbon dioxide into the packaging bag.
Question 5: How to keep fresh bamboo shoots for more than one year? Sealed with fresh-keeping bags and stored in the freezer for more than one year, the taste and fragrance of food will not change, preferably not more than one year, and the nutrition and taste will change after a long time. But the best shelf life of bamboo shoots is one month, which is a bit too long. The following are common methods for keeping fresh in January: 1. Bamboo shoot harvest: mainly winter bamboo shoots harvested in winter and spring bamboo shoots harvested around Tomb-Sweeping Day. Bamboo shoots are harvested when the shoot heads are just exposed to the soil. They are harvested too late, with much fiber and bitter taste. When harvesting, the soil around the bamboo shoots is peeled off to expose the bamboo whip, the base of the bamboo shoots is cut off with a knife, the bamboo shoots are taken out, and then the pit is covered and filled with soil, which will not affect the continuous growth of the mother bamboo. 2. Storage of winter bamboo shoots: The storage temperature of winter bamboo shoots should be 0 ~ 65438 0℃ and the relative humidity should be 90% ~ 95%. ① Burying: Strictly select and remove damaged, shriveled and frozen soft bamboo shoots. For short-term storage, it can be stacked in the cool outdoor place with a wet sand layer, with a pile height of about 1m, covered with sand 10cm, and covered with straw to prevent sun and rain. When winter bamboo shoots are buried, they must be placed vertically in a damp sand pile with shells, which can be stored for more than 1 month. If it needs to be stored for a long time, we should dig it outdoors, then pile the selected winter bamboo shoots and sand in the pit, and finally cover it with a thick layer of soil and straw. Don't cover it with plastic film, splash water to keep it moist to prevent deterioration and rot. (2) Salt water storage: put the whole winter bamboo shoots into a pickle jar (or pond) and soak them in concentrated salt water, and they can be stored for about 2 months, with the meat quality and shell color of the bamboo shoots unchanged. When eating, be sure to soak it in clear water for desalination. (3) Fresh-keeping treatment and storage: firstly, 25% sodium sulfite, 30% sodium bicarbonate, 10% calcium oxide and 40% garlic extract are used to prepare a preservative, and then bamboo shoots with smooth cut on the shell are selected, soaked with the preservative, and then the cut is coated with liquid paraffin, packed in plastic net bags and placed indoors, so as to prevent mildew and reduce water loss. It can be stored at 1 ~ 5℃ for more than 1 month. 3. Storage of bamboo shoots: Bamboo shoots are harvested when the temperature is high, and they are in a vigorous growth and development period, so they need to be refrigerated at low temperature to control rot. The specific method is to put the selected newly harvested spring bamboo shoots into a cold storage rack or basket, stack them for pre-cooling, then put them into polyethylene plastic bags with a thickness of 0.02~0.03mm, seal them, and put them into a cold storage rack, keeping the cold storage constant of 0 ~ 1℃ and the relative humidity of 90%-95%, which can keep fresh for more than 1 month.
Question 6: The long-term preservation method of fresh bamboo shoots is to soak them in salt water for 8 hours, then take them out and seal them in an inner bag.
Question 7: How to keep fresh bamboo shoots in salt water for a long time? Soak for 8 hours, then take it out and seal it in an inner bag.
Question 8: How to keep the newly dug winter bamboo shoots fresh? The temperature should be 0 ~ 65438 0℃ and the relative humidity should be 90% ~ 95%.
The method is as follows:
(1) Cooking and storage methods:
Bury the dug winter bamboo shoots in the fire, connect the shells together, and simmer until cooked (the bamboo shoots are soft and have no hard feeling when pinched by hands). Take it out after simmering, put it in a cool and humid place, and discharge it vertically. When eating, remove its shell, cut it into thin slices, and rinse it with water to remove the bitterness. The winter bamboo shoots preserved in this way can be preserved for 35-45 days.
(2) Sand storage method:
Take a wooden barrel or a cardboard box, spread wet river sand at the bottom with a thickness of 7- 10 cm, arrange the complete tips of winter bamboo shoots upward in the wooden barrel or cardboard box, fill the gaps with river sand, spread a layer of river sand with a thickness of 7- 10 cm, completely cover the tips of winter bamboo shoots, and move them to a cool and ventilated place, which can be stored for 30-50 days without deterioration.
(3) sealing method:
Take clean winter bamboo shoots and put them in an altar or jar, then cover them with two layers of plastic films and tie them tightly to make it difficult for air to enter; Or take an airtight plastic bag, wrap the winter bamboo shoots, tie the bag tightly and put them in a cool and ventilated place. Winter bamboo shoots can be stored for 20-30 days in this way.
(4) steaming:
Shell and wash the selected winter bamboo shoots, then cut the big winter bamboo shoots in half, put them in a steaming rack or a clear water pot and cook them until they are 5% ripe. After taking them out, they are laid in a bamboo basket for ventilation, which can keep them fresh for 10- 15 days. This method is suitable for damaged winter bamboo shoots or winter bamboo shoots eaten in a short time.
(5) brine leaching method:
The whole winter bamboo shoots can be preserved for about 2 months by soaking them in concentrated brine in a pickle jar (or pond), and the meat quality and shell color of the bamboo shoots will not change. When eating, be sure to soak it in clear water for desalination.
Question 9: How to preserve fresh bamboo shoots Like other fresh products, winter bamboo shoots are easy to lose moisture when stored improperly, which makes fresh and delicious winter bamboo shoots dry and old-fashioned, and cooked vegetables lose their proper taste. The following are several simple storage and fresh-keeping methods for winter bamboo shoots to choose from:
1). Sand storage method: Take waste wooden boxes (red boxes can also be used) or worn iron (wood) barrels, spread wet yellow sand with a thickness of 2-3 inches at the bottom, arrange the tips of complete winter bamboo shoots upward in the boxes (barrels), then pour another part of wet sand (non-sticky) and pat it flat. Wet sand should cover the tips of bamboo shoots by 2-3 inches. By this method, it can be preserved for 30-50 days, and the longest can be more than 2 months, and the fresh-keeping effect of winter bamboo shoots is better.
2). Sealing method: Take a jar or pottery jar with a complete mouth, put the intact winter bamboo shoots into it and tie it tightly with a double-layer plastic film cover; Or take an airtight plastic bag, put bamboo shoots on it and tie the bag tightly. This method can also keep fresh for about 20-30 days.
3) Steaming method: peel and wash the winter bamboo shoots, cut the big ones in half, steam them in a steamer or a clean water pot until they are five or six times ripe, then pick them up, spread them in a basket and hang them in a ventilated place, which can keep them fresh for 1-2 weeks. This method is suitable for preserving damaged or recently eaten winter bamboo shoots.
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