Low temperature storage method
Low temperature storage is a common method to store cooked food. Its main principle is to effectively inhibit the growth and reproduction of microorganisms, reduce the activity of enzymes, weaken the chemical reaction in food, and better maintain the original flavor and nutritional value of food.
Low temperature storage can be divided into refrigeration method and freezing method according to its temperature, and the refrigeration temperature is above freezing point.
Frozen foods mainly include vegetables, fresh meat, fresh fish, fruits, dairy products, cooked products and semi-finished products. Freezing method is to freeze food in an environment below freezing point, which is suitable for storing animal food. Freezing can preserve food for a long time without spoilage. However, after long-term storage, although the quality of food has not changed much, its moisture content has decreased, its back-nourishing value has decreased and its taste has deteriorated. In addition, when more than two kinds of food are stored in the same freezer, they should be sealed and isolated with non-toxic food bags. Prevent odors from polluting each other. At the same time, it can also reduce the loss of water in food.
Question 2: 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 3: How to keep bamboo shoots in the refrigerator after cooking?
Low temperature storage method
Low temperature storage is a common method to store cooked food. Its main principle is to effectively inhibit the growth and reproduction of microorganisms, reduce the activity of enzymes, weaken the chemical reaction in food, and better maintain the original flavor and nutritional value of food.
Low temperature storage can be divided into refrigeration method and freezing method according to its temperature, and the refrigeration temperature is above freezing point.
Frozen foods mainly include vegetables, fresh meat, fresh fish, fruits, dairy products, cooked products and semi-finished products. Freezing method is to freeze food in an environment below freezing point, which is suitable for storing animal food. Freezing can preserve food for a long time without spoilage. However, after long-term storage, although the quality of food has not changed much, its moisture content has decreased, its back-nourishing value has decreased and its taste has deteriorated. In addition, when more than two kinds of food are stored in the same freezer, they should be sealed and isolated with non-toxic food bags. Prevent odors from polluting each other. At the same time, it can also reduce the loss of water in food.
Question 4: How to preserve boiled bamboo shoots? Take a basin and put the cooked bamboo shoots in it. There is more water than bamboo shoots, so that bamboo shoots will not get old after eating for a few days, but change the water every day.
Question 5: How should cooked bamboo shoots be stored? Cooked bamboo shoots should be preserved in salt water.
The process is as follows:
1. Raw material treatment. Fresh raw materials are required, and bamboo shoots dug on the same day are treated on the same day. Cut off the old part with thick foundation, remove unqualified insect bamboo shoots, broken bamboo shoots, rotten bamboo shoots and empty bamboo shoots, and then pack them in cages according to the size. Generally, each cage contains more than large bamboo shoots 1 kg and less than small bamboo shoots 1 kg.
2. Pre-cook. Pre-cooking with boiling water in a large pot, the pre-cooking time is related to the individual size of bamboo shoots, generally 2~3 hours, based on the principle of cooking, change the water in each pot 1 time. The methods to identify whether bamboo shoots are mature are as follows: the meat of bamboo shoots changes from white or cyan to jade, which looks shiny and smooth; The skin of bamboo shoots becomes soft, and the root and bud points of bamboo shoots change from red to blue. You can also insert needles into the internodes of large bamboo shoots. If hot air comes out and there is a "thorn" sound, it means that the bamboo shoots are ripe.
Calm down. After the bamboo shoots are cooked, they are quickly cooled with cold water. After cooling, the central temperature of bamboo shoots should be controlled at about 30℃.
4. Plastic surgery. Peel off the shell and coat of bamboo shoots, keep the tip of bamboo shoots intact, and cut off the inedible part of the base, but the incision should be smooth.
Store. It should be stored in a clean big cement pool or a big pottery jar.
Question 6: How to keep fresh bamboo shoots? Generally speaking, you should eat them as soon as possible, because if you leave them like this, they will get old easily! If you want to leave for a day or two, this is made by our family. Cut the bamboo shoots and blanch them with boiling water. Let it cool, scoop it up and drain it, and put it in the refrigerator for preservation! But this can't be preserved for a long time. Let it go for a day or two. No problem!
Question 7: Can bamboo shoots be preserved for one year after blanching with boiling water? Water should be dried or dried into dried bamboo shoots, which will last longer. If there is moisture, it is easy to get moldy.
Question 8: How can bamboo shoots be cooked to retain nutrients? Cold fresh bamboo shoots are more delicious.
working methods
condiments
500g bamboo shoots
condiments
Spicy peanut
50 grams
condiment
salt
Proper amount
soybean
1 spoon
Aromatic vinegar
Proper amount
refined sugar
1?o'clock
capsicol
Proper amount
grape-kernel oil
1?o'clock
1. Wash the wild bamboo shoots with mud, and draw a knife longitudinally from the tip of the bamboo shoot to the root of the bamboo shoot, so that the hard shell of the bamboo shoot can be easily peeled off and cut into strips for later use; Boil water in the pot, scoop a spoonful of sugar into the pot and mix well.
2. After boiling water on a big fire, pour the cut bamboo shoots into the pot and cook them until they are immature. Take it out and boil it quickly (it is best to add 2 or 3 ice cubes to the water) and control the amount of water.
3. Season the water-controlled bamboo shoots in a big container, add refined salt, a little sugar, balsamic vinegar, 1 spoon soy sauce, spicy red oil and white snow grape seed oil in turn, and sprinkle 2 spoonfuls of spicy peanuts before serving.
Question 9: 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.
Question 10: There are too many bamboo shoots at home. How to preserve and pickle them? Find a pickle jar, clean it, boil water, let it cool, add water and salt according to the ratio of 4: 1, then add the cut bamboo shoots, cover it, and seal the jar with water. You can eat it for a week, and don't soak it for a long time, otherwise it will be harmful.