CN101023789A - Method for prepairng pickled bamboo-shoot - Google Patents
Method for prepairng pickled bamboo-shoot Download PDFInfo
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- CN101023789A CN101023789A CNA2006101052121A CN200610105212A CN101023789A CN 101023789 A CN101023789 A CN 101023789A CN A2006101052121 A CNA2006101052121 A CN A2006101052121A CN 200610105212 A CN200610105212 A CN 200610105212A CN 101023789 A CN101023789 A CN 101023789A
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- sauce
- bamboo shoot
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- preparation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention provides a preparation method of bamboo shoots pickled is sweet soy sauce. Said preparation method includes the following several steps: peeling, cutting, cleaning, soaking the bamboo shoots is sweet soy sauce, fermentation, taking out, cleaning and further pickling in sweet soy sauce.
Description
Technical field
The present invention relates to the preparation method of a kind of sauce bamboo shoot, belong to field of food.
Background technology
The sauce bamboo shoot are a kind of in people's pickles of enjoying a lot to eat, and it is subjected to liking of people with its unique taste.In traditional sauce bamboo shoot manufacturing process, generally all be earlier blue or green bamboo shoot to be soaked in salt solution, after after a while, put into dark reddish brown again or the secondary flour paste is salted.This kind preparation method technology is simple, and the finished product taste is single, color and luster is dim.Along with the raising of people's living standard, the quality of sauce bamboo shoot is also proposed higher requirement constantly, and existing preparation method can not satisfy people's requirement.
Summary of the invention
The objective of the invention is to provides the preparation method of a kind of sauce bamboo shoot at deficiency of the prior art, and the sauce bamboo shoot after this kind preparation method processing have special local flavor, the bright profit of color and luster reddish yellow, taste shortcake, crisp, fragrant, sweet.
The invention provides the preparation method of a kind of sauce bamboo shoot, this method comprises the step of following order:
(1) raw material is prepared: select for use blue or green bamboo shoot through rossing, cut joint, clean the back and screen standby;
(2) make the bamboo shoot base: ready raw material is evenly soaked in certain density salt solution and deposit a period of time fermentation after make the bamboo shoot base reach ecru;
(3) weary sauce is deposited: the bamboo shoot base of making is put into time jar for making or keeping thick soya bean sauce, and with salt solution own and sauce, sauce becomes thick noodle soup shape, and salinity is between 12～13 degree;
(4) clear water pulls out salt: the bamboo shoot base in the above-mentioned steps is taken out, put into clear water and desalt;
(5) flour paste is pickled: will go the bamboo shoot base of supersalt successively to pickle through four batches of flour pastes under certain condition, and be respectively the 4th road sauce, the 3rd road sauce, the second road sauce and the first road sauce, and park a period of time again to get final product.
In above-mentioned preparation method, selected blue or green bamboo shoot are for being the blue or green bamboo shoot of iron.
In above-mentioned preparation method, the concentration of salt solution is more than 18 degree when making the bamboo shoot base; Fermentation time is about 20 days.
In above-mentioned preparation method, outdoor required time, temperature were respectively when flour paste was pickled: be 20～25 ℃ of 10～15 days, outdoor temperature 4～June, be 30～35 ℃ of 7～10 days, outdoor temperature 7～August, and be 22～30 ℃ of 10～15 days, outdoor temperature 9～November.
Compare with the sauce bamboo shoot that prior art is made with the sauce bamboo shoot that preparation method of the present invention obtains, its beneficial effect is:
1, crisp, the elderly, do not have the people of tooth to eat;
2, sweet, to pickle with flour paste, the aftertaste band is sweet;
3, perfume (or spice) is placed on and puts perfume (or spice) within doors, loses thing and can smell sauce fragrance.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
The sauce bamboo shoot of pickling with the blue or green bamboo shoot of iron have another name called gross weight sauce bamboo shoot, are the specialty delicacies in Tongguan, Shaanxi.The preparation method of gross weight sauce bamboo shoot provided by the invention is to sum up to improve up-to-date, the most characteristic process that forms in knowhow for many years.
Further improve in traditional technological process in this method: earlier with the blue or green bamboo shoot rossing of iron, cut joint, select materials after, in salt solution, soak to deposit and protect storage a period of time, in clear water, desalt again, pickle finished product through the flour paste of priority four times at last.
The materials standard: 50 kilograms in bright iron bamboo shoot become 35 kilograms of bamboo shoot bases; 50 kilograms of bamboo shoot bases, with 10 kilograms of salt, 40 kilograms of new flour pastes, 55 kilograms in manufactured goods.Specification: even thickness, diameter 4cm, long 12cm.
Curing process:
1, raw material asparagus lettuce (iron bamboo shoot) seedling under mid-October is planted seedling the last ten-days period, and early June next year gathers in the crops.That selected raw material require is sturdy, leaf is yellow, and the bamboo shoot crust turns white, and endothelium hardens, and bamboo shoot portion are slightly pinched motionless for well with finger.When raw material is prepared, scrape off crust, remove the root topping with pocket knife, cut into the long trifle of 12～14cm, be lowered in the above salt water vat of 18 degree, build cylinder cap, stir next day, and build daytime, props ventilative, avoid sunlight exposure, stirring every day makes salt solution upper and lower evenly, prevents to go bad, outdoor temperature requires to reach 25～30 ℃, ferment to about 20 days, reach foam and emit to the greatest extent, be ecru and get final product.
2, the bamboo shoot base that will send out is put into time jar for making or keeping thick soya bean sauce, transfers sauce with salt solution own, makes thick batter shape, and salinity is put into the cylinder compacting with the bamboo shoot base between 12～13 degree, top lid sauce, and this 10～12cm of thickness can deposit and never degenerate in 3 years.But water evaporates in summer, burning sun was exposed to the sun back sauce can cut out the hard sauce in top, irritates rare sauce of last layer again, and running check simultaneously prevents that rainwater from advancing cylinder, cause rotten, decortication.
3, the bamboo shoot base that will leave in time sauce is pulled out, puts into the clear water cylinder, stirs every day 2～3 times, stops pulling out after one day, changes in the 4th road sauce and deposits inverted engine.The reason that desalts with clear water, the firstth, remove bitter taste and assorted flavor in time sauce; The secondth, alleviate the salinity in the bamboo shoot.Steam solarization through daylight, stir once every day.Time and temperature that inverted engine is once required are: be 20～25 ℃ of 10～15 days, outdoor temperature 4～June, and be 30～35 ℃ of 7～10 days, outdoor temperature 7～August, and be 22～30 ℃ of 10～15 days, outdoor temperature 9～November.Stop inverted engine December, change in the 3rd road sauce again, curing process is identical with top process in the 3rd road sauce, the second road sauce.
4, at last the bamboo shoot base in the second road sauce is pulled out, put into the new sauce in first road again and deposit, the storage period is finished product about one month.When weather was cool, the resting period was about 3 months.Overlong time, bamboo shoot are rubescent to be become, and old sauce flavor is arranged.
Why adopt four road sauce to pickle, purpose is to play following effect:
The one, entering the 4th road sauce is to extract assorted flavor in the bamboo shoot, high flavor, bitter taste, stink, and the bamboo shoot that maintain the original state are hardened; The 2nd, entering the 3rd road sauce is to absorb remaining various nutritional labelings in the flour paste, increases some color and lusters, and this moment, bamboo shoot did not have other assorted flavor.The 3rd, entering the second road sauce is various nutritions and the sauce fragrance that absorbs in the sauce, increases color and luster.The 4th, entering in the new sauce in first road is a large amount of nutrition that absorb in the new sauce, and sauce perfume and gloss are finished product.
Claims (4)
1. the preparation method of sauce bamboo shoot is characterized in that, comprises the step of following order:
(1) raw material is prepared: select for use blue or green bamboo shoot through rossing, cut joint, clean the back and screen standby;
(2) make the bamboo shoot base: ready raw material is evenly soaked in certain density salt solution and deposit a period of time fermentation after make the bamboo shoot base reach ecru;
(3) weary sauce is deposited: the bamboo shoot base of making is put into time jar for making or keeping thick soya bean sauce, and with salt solution own and sauce, sauce becomes thick noodle soup shape, and salinity is between 12～13 degree;
(4) clear water pulls out salt: the bamboo shoot base in the above-mentioned steps is taken out, put into clear water and desalt;
(5) flour paste is pickled: will go the bamboo shoot base of supersalt successively to pickle through four batches of flour pastes under certain condition, and be respectively the 4th road sauce, the 3rd road sauce, the second road sauce and the first road sauce, and park a period of time again to get final product.
2. the preparation method of sauce bamboo shoot according to claim 1 is characterized in that, selected blue or green bamboo shoot are for being the blue or green bamboo shoot of iron.
3. the preparation method of sauce bamboo shoot according to claim 1 is characterized in that, the concentration of salt solution is more than 18 degree when making the bamboo shoot base; Fermentation time is about 20 days.
4. the preparation method of sauce bamboo shoot according to claim 3, it is characterized in that, outdoor required time, temperature were respectively when flour paste was pickled: be 20～25 ℃ of 10～15 days, outdoor temperature 4～June, be 30～35 ℃ of 7～10 days, outdoor temperature 7～August, and be 22～30 ℃ of 10～15 days, outdoor temperature 9～November.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101052121A CN101023789A (en) | 2006-12-19 | 2006-12-19 | Method for prepairng pickled bamboo-shoot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101052121A CN101023789A (en) | 2006-12-19 | 2006-12-19 | Method for prepairng pickled bamboo-shoot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101023789A true CN101023789A (en) | 2007-08-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101052121A Pending CN101023789A (en) | 2006-12-19 | 2006-12-19 | Method for prepairng pickled bamboo-shoot |
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| CN (1) | CN101023789A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623025B (en) * | 2009-08-07 | 2011-06-08 | 海通食品集团余姚有限公司 | Processing method for drying, dehydrating and conditioning lettuce slices by hot air |
| CN102228206A (en) * | 2011-06-16 | 2011-11-02 | 富阳市杭富罐头食品有限公司 | Production method of seasoning bamboo shoot |
| CN102742809A (en) * | 2012-07-27 | 2012-10-24 | 朱春荣 | Preparation method of asparagus lettuce shreds with boiling oil |
| CN104642975A (en) * | 2013-11-19 | 2015-05-27 | 蒯良友 | Manufacturing process for pickled bamboo shoots |
| CN107495235A (en) * | 2017-09-29 | 2017-12-22 | 铜陵市天屏山调味品厂 | A kind of method for salting of sauce red radish |
-
2006
- 2006-12-19 CN CNA2006101052121A patent/CN101023789A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623025B (en) * | 2009-08-07 | 2011-06-08 | 海通食品集团余姚有限公司 | Processing method for drying, dehydrating and conditioning lettuce slices by hot air |
| CN102228206A (en) * | 2011-06-16 | 2011-11-02 | 富阳市杭富罐头食品有限公司 | Production method of seasoning bamboo shoot |
| CN102228206B (en) * | 2011-06-16 | 2013-03-20 | 富阳市杭富罐头食品有限公司 | Production method of seasoning bamboo shoot |
| CN102742809A (en) * | 2012-07-27 | 2012-10-24 | 朱春荣 | Preparation method of asparagus lettuce shreds with boiling oil |
| CN104642975A (en) * | 2013-11-19 | 2015-05-27 | 蒯良友 | Manufacturing process for pickled bamboo shoots |
| CN107495235A (en) * | 2017-09-29 | 2017-12-22 | 铜陵市天屏山调味品厂 | A kind of method for salting of sauce red radish |
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Open date: 20070829 |