即食山竹笋玻璃罐头加工工艺研究

Study on Processing Techniques of Instant Glass Canned Wild Mountainous Bamboo Shoots

以当地山竹笋为主要原料,结合产区企业生产条件,研究了蒸汽常压杀菌排气、不同油封处理和笋丝褐变防控等生产工艺,获得了即食山竹笋玻璃罐头加工工艺技术;生产的产品笋丝呈淡黄色、笋肉脆嫩,符合国家相关产品质量卫生标准。

Using this wild bamboo shoots as the main materials,the producing techniques for sterilization of water vapor atmospheric pressure,sealing of different edible oils,and preventing of browning of bamboo shoot silk were re？searched combining the producing condition in the paper. And the processing techniques of glass canned instant bamboo shoot silks were obtained. The silks of products are light yellow in colour,crisp and tender in meat. The prod？ucts are in accord with national relevant product standards of quality and hygiene.