Now the refrigerator is very popular, and many people will think of using it to store bamboo shoots. However, many people find that bamboo shoots tend to age seriously after being stored in the refrigerator for a period of time. In fact, using the refrigerator is indeed a good way to preserve fresh bamboo shoots, but many people use improper methods in concrete implementation, which leads to the aging of bamboo shoots.
What they put in the refrigerator are raw bamboo shoots. Although the temperature in the freezer is low and the metabolism of bamboo shoots is weakened, the air in the freezer is very dry and cold, and long-term storage will lead to rapid dehydration of bamboo shoots and fiber aging. Therefore, it is best to seal bamboo shoots in the refrigerator with fresh-keeping bags to prevent excessive water loss. Storing raw bamboo shoots in the refrigerator for a long time is not recommended.
Another preservation method is salt water bubble. Put the bamboo shoots into a container that can be sealed (the bamboo shoots can be cut or not), stack a layer of bamboo shoots and spread a layer of salt or coarse salt, then pour in cold water until the bamboo shoots exceed 10 cm, then press the bamboo shoots with heavy objects such as stones to prevent the bamboo shoots from coming out of the water, and seal. This method can preserve bamboo shoots for more than one year. When you need to eat, you can take it out and rinse it with water for two days, or you can boil it in water and then wash it with water and fry it.
For shelled bamboo shoots, they can also be preserved in water, which can be divided into boiled and salted water boiled.
The method of boiling with clear water is to boil the cut bamboo shoots with clear water for half an hour, then take them out and rinse them with clear water, put them into fresh-keeping bags, put them in the refrigerator for quick-freezing preservation, or dry them or collect them, and soak them in clear water when eating.
The method of cooking with salt water is to cook the cut bamboo shoots with concentrated salt water for half an hour, and then let them stand and cool. After cooling, pour the bamboo shoots and salt water into the container, find a big stone and other heavy objects to hold the bamboo shoots down, and then seal them. In this way, bamboo shoots can be preserved for about a year, and they can be soaked in water when they are eaten until they have no bitterness.
Question 2: How to store fresh bamboo shoots? To preserve bamboo shoots, we need to know the aging of bamboo shoots first. The metabolism of bamboo shoots is very vigorous under strong light and high temperature, and fiber aging will occur in bamboo shoots. In addition, after the bamboo shoots are dug out, because there is no water supply at the roots, and the water loss at the fracture and the plant metabolism of the bamboo shoots themselves will also consume water, so fresh bamboo shoots can only be fresh and tender by weakening their own water loss.
For bamboo shoots without shells, if the quantity is small, they can be eaten in ten and a half months, so don't bother to keep them, just use the sealed storage method. Put bamboo shoots into a container such as a jar, altar, jar or jar, sprinkle some water, then seal the mouth with a lid and put it in the dark. This method can't be stored for more than one month, and it will deteriorate if it takes too long. If the mouth is sealed, it can be preserved for about 30 days, and if the mouth is not tightly sealed, it may only be preserved for about half a month.
If there are a large number of bamboo shoots that can't be eaten in a short time and haven't been shelled, then the method of burying can be adopted. Find large containers such as vats and vats, and first spread a layer of wet sand (wet chaff, chaff, sawdust, etc.). ) at the bottom of the container, then put the bamboo shoots vertically upward into the container. After stacking, cover the bamboo shoots with a layer of wet sand not exceeding 10 cm thick, and then cover the container (if this method can store the bamboo shoots for about 2 months.
Now the refrigerator is very popular, and many people will think of using it to store bamboo shoots. However, many people find that bamboo shoots tend to age seriously after being stored in the refrigerator for a period of time. In fact, using the refrigerator is indeed a good way to preserve fresh bamboo shoots, but many people use improper methods in concrete implementation, which leads to the aging of bamboo shoots.
What they put in the refrigerator are raw bamboo shoots. Although the temperature in the freezer is low and the metabolism of bamboo shoots is weakened, the air in the freezer is very dry and cold, and long-term storage will lead to rapid dehydration of bamboo shoots and fiber aging. Therefore, it is best to seal bamboo shoots in the refrigerator with fresh-keeping bags to prevent excessive water loss. Storing raw bamboo shoots in the refrigerator for a long time is not recommended.
Sometimes, for the convenience of carrying, when we accept bamboo shoots from relatives and friends, we will peel off the shells of bamboo shoots. This situation cannot be preserved by the previous method, otherwise the bamboo shoots may rot, or mildew spots will grow on the surface, the taste will change and the appearance will be ugly. In this case, the cells of bamboo shoots must be killed to keep the taste and appearance of bamboo shoots.
One method of preservation is saltwater bubble. Put the bamboo shoots into a container that can be sealed (the bamboo shoots can be cut or not), stack a layer of bamboo shoots and spread a layer of salt or coarse salt, then pour in cold water until the bamboo shoots exceed 10 cm, then press the bamboo shoots with heavy objects such as stones to prevent the bamboo shoots from coming out of the water, and seal. This method can preserve bamboo shoots for more than one year. When you need to eat, you can take it out and rinse it with water for two days, or you can boil it in water and then wash it with water and fry it.
For shelled bamboo shoots, they can also be preserved in water, which can be divided into boiled and salted water boiled.
The method of boiling with clear water is to boil the cut bamboo shoots with clear water for half an hour, then take them out and rinse them with clear water, put them into fresh-keeping bags, put them in the refrigerator for quick-freezing preservation, or dry them or collect them, and soak them in clear water when eating.
The method of cooking with salt water is to cook the cut bamboo shoots with concentrated salt water for half an hour, and then let them stand and cool. After cooling, pour the bamboo shoots and salt water into the container, find a big stone and other heavy objects to hold the bamboo shoots down, and then seal them. In this way, bamboo shoots can be preserved for about a year, and they can be soaked in water when they are eaten until they have no bitterness.
Question 3: 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 4: How to preserve fresh bamboo shoots The best way to preserve bamboo shoots is to cook them, peel them and put them in the refrigerator. However, the sealed container containing bamboo shoots must be filled with water, and fresh water should be changed once a day, which can be stored for about 1 week. You can also cut bamboo shoots into small pieces and freeze them, which can extend the storage time to 1 month.
Question 5: 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 6: 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 7: How can fresh bamboo shoots be preserved for longer? For bamboo shoots without shells, if the quantity is small, they can be eaten in ten and a half months, so don't bother to keep them, just use the sealed storage method. Put bamboo shoots into a container such as a jar, altar, jar or jar, sprinkle some water, then seal the mouth with a lid and put it in the dark. This method can't be stored for more than one month, and it will deteriorate if it takes too long. If the mouth is sealed, it can be preserved for about 30 days, and if the mouth is not tightly sealed, it may only be preserved for about half a month.
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 from deterioration? Boil them half-cooked and put them in the refrigerator.
Question 10: How to preserve 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.