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Bamboo shoots frozen preservation tips bamboo shoots frozen preservation method

1, sand hiding method. Take the old wooden box or cardboard box, the bottom of the 7 ~ 10 centimeters of wet sand, in order not to stick to the moderate. Selected intact asparagus, bamboo shoots tip up arranged in the box, the wet sand poured into the shoots in the empty space and patted, covered with wet sand above 7 ~ 10 cm, tight compaction. Box volume can also be large multi-level emissions, placed in a low humidity, dark, light and windless place. This method can be stored 30 ~ 50 days, up to 2 ~ 3 months.

2, sealing method. Take pottery altar or plastic film bag, choose the perfect asparagus into the altar or bag, tighten the altar mouth or bag mouth, or plastic film seal, reduce the water evaporation of bamboo shoots, bamboo shoots respiratory carbon dioxide can be naturally reduced oxygen, inhibit bamboo shoots respiratory strength to achieve the effect of preservation of freshness. This method can be stored 30 ~ 50 days.

3, brine preservation method. April storage, June to July to take out the reprocessing, can also be supplied to the market before and after the Spring Festival. Preservation process is: take the day dug fresh bamboo shoots, remove insect shoots, broken bamboo shoots and rotten bamboo shoots and other unqualified bamboo shoots, excise the thick old inedible base, according to the size of the graded cage; cook with boiling water for 2 ~ 3 hours to the degree of maturity, every pot of boiling water change once. Cooked bamboo shoots cooled rapidly, the faster the better, after cooling the bamboo shoots temperature control at 30 ℃ or less; peel off the bamboo shoot shells, bamboo shoots with a slingshot slingshot to remove the broken bamboo shoots clothing and the base of the internode fluff, bamboo shoots remain intact at the tip, the base, such as there are still inedible parts should also be excised, the incision should be flat; cleaned in the cement pool or a large ceramic altar for storage, storage salt (according to the cooked bamboo shoots weighing 5% to 8%), citric acid mixture into the container, filled with Covered with plastic film, and heavy pressure, the surface layer sprinkled with bleach (0.2% to 0.3%), open in the sink after rinsing for 24 hours after consumption.

4, refrigerated treatment. Bamboo shoot juice freezing point of -1.35 ℃, too low is the bamboo shoot meat protein denaturation, tissue disintegration, inedible. Spring bamboo shoots into the warehouse, cold storage can be 2.9% formalin liquid sterilization, to avoid the bamboo shoots with insects into the library. Load bamboo shoots between the baskets to leave a gap, temperature, humidity should be stable, avoid handling during refrigeration, and not mixed with other vegetables. This method can be divided into slow-freeze storage and quick-freeze storage. Slow freezing method. Bamboo shoots will be placed directly in the cold storage, the library temperature control at -5 ℃, relative humidity of 80% or more. This method can be frozen for more than 1 month, if the bamboo shoots are refrigerated to -18 ℃ suitable, can be frozen for more than 1 year. Quick-freezing method. Bamboo shoots are processed by quick-freezing machinery, so that the temperature of bamboo shoots is rapidly reduced to below -18℃, and then kept in the temperature below -10℃. It is very important to maintain a stable low temperature during the freezing period to prevent temperature changes. This method can be stored for more than 1 year and is suitable for vegetable markets to adopt.

5, stove fire simmering storage method. Bamboo shoots with shells buried in the fire stove simmering (hand pinch bamboo shoots soft and no hardness can be). After simmering take out, put in a cool and damp place, vertical discharge, when eating, remove its shell, cut into bamboo shoots, bleach with water to remove the bitter taste can be. With this method of preservation of asparagus, can keep fresh for 35 ~ 45 days.

6, steaming method. The asparagus shelling and washing, large bamboo shoots to be cut in half, into the steam pot steamed or placed in a pot of water cooked to five or six ripe when picked up, spread in a basket, hanging in a cool ventilated place, or cooked (steamed) after the asparagus into the cold water, every 1 ~ 2 days to change the water 1 time. Broken bamboo shoots or recently consumed asparagus, can be used in this way to preserve freshness.