CN102008056A - Process for preparing fragrant and crisp bamboo shoots - Google Patents
Process for preparing fragrant and crisp bamboo shoots Download PDFInfo
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- CN102008056A CN102008056A CN2010106000420A CN201010600042A CN102008056A CN 102008056 A CN102008056 A CN 102008056A CN 2010106000420 A CN2010106000420 A CN 2010106000420A CN 201010600042 A CN201010600042 A CN 201010600042A CN 102008056 A CN102008056 A CN 102008056A
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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 invention belongs to the field of food processing, and relates to a process for preparing fragrant and crisp bamboo shoots. The preparation process comprises the following steps of: removing bamboo shells; boiling for removing green; squeezing and fermenting: performing natural fermentation for over 1 month in a squeezing state till the discharge of white pulp is stopped; taking out and airing or drying; slicing: slicing along the fiber direction; cleaning and soaking; digesting for the second time; cleaning and drying; and sterilizing in vacuum and packing. Specifically, the preparation process for the fragrant and crisp bamboo shoots comprises the following steps of: heating 8 to 12 parts of chili oil to 150 DEG C, putting 0.1 to 0.3 part of capsanthin into the chili oil, pouring 0.2 to 0.4 part of ginger, 0.2 to 0.4 part of garlic, 0.05 to 0.12 part of white pepper powder and 0.05 to 0.15 part of fennel into the chili oil and the capsanthin after 50 to 70 seconds, frying the mixture for 50 to 70 seconds, putting 100 parts of dried bamboo shoot slices into the mixture for frying, putting 2 to 3 parts of edible salt, 0.5 to 1.2 parts of monosodium glutamate and 0.5 to 0.8 part of chili extract during frying, frying uniformly, taking out the fried bamboo shoots from the pot after 15 to 25 minutes, and performing vacuum sterilization and packing. The semi-finished product prepared by the process is crisp, lightly fragrant and delicious, namely the fragrant and crisp bamboo shoots are fragrant, crisp, delicious and hot.
Description
Technical field
The invention belongs to food processing field, relate to the preparation technology of a kind of delicious and crisp bamboo shoot.
Background technology
Bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, Cobastab
1, B
2, C, and the protein of bamboo shoots is more superior, the lysine of needed by human, tryptophan, threonine, phenylalanine, and in the protein metabolism process, occupy the glutamic acid of critical role and the cystine of keeping the protein configuration effect is arranged, certain content is all arranged, be good health-care vegetable.Traditional bamboo shoots agricultural byproducts are raw material mainly based on dried bamboo shoots with bamboo shoot, by shell, technology such as boiling, compressing tablet, oven dry, shaping produces.Because dried bamboo shoots need immersion processing in use, thus cumbersome, therefore, the semi-finished product or the instant bamboo shoots food of multiple plug and play is also arranged, in the prior art as application number: CN200310111007.2; Name is called " fresh-keeping crisp dried bamboo shoot, fresh-keeping crisp mouthful of bamboo shoot and their manufacture craft ", and its procedure of processing is as follows: precook; Drainage, cooling; Fermentation; Dehydration; Again through rehydration; Get fresh-keeping crisp mouthful of bamboo shoot.Because bamboo shoots food exists the different of delicious and crisp degree and mouthfeel with the difference of processing technology, therefore, the preparation technology who develops a kind of bamboo shoot of new mouthfeel delicious and crisp seems very necessary.
Summary of the invention
The objective of the invention is to based on on the improved basis of traditional dried bamboo shoots processing technology,, and provide the preparation technologies of a kind of delicious and crisp bamboo shoot according to the characteristics of ready-to-eat food.
The object of the present invention is achieved like this: its preparation technology is as follows:
(1) fresh bamboo shoots shells;
(2) poach completes: the boiling water digestion time is 0.5-1.5 hours, and in described digestion time, head batch solid bamboo shoot are boiled soft being as the criterion, and the two batches of hollow bamboo shoot are with till boiling ring and expanding;
(3) squeezing fermentation: the bamboo shoot after the boiling are put into bamboo shoot storehouse inner stacks, squeeze then, pressure is 1.6-1.65 ten thousand handkerchiefs, and spontaneous fermentation under the squeezing state, spontaneous fermentation were as the criterion to stopping to discharge white slurry more than 1 month;
(4) take out and to dry or to dry: dry or dry to wet weight percentage be 40%-60%;
(5) section: along the machine direction section;
(6) cleaning and dipping: clean the back and soaked bamboo shoot sheet Microsoft 12-15 hours;
(7) secondary boiled: boiling water boiling 0.8-1.2 hours, the bamboo shoot sheet mouthfeel of feeling like jelly is clear and melodious;
(8) cleaning the back again dries: it is clear to be washed till water, bamboo shoot surface moisture is dried get final product;
(9) the original flavor bamboo shoot dry the bamboo shoot sheet and carry out vacuum packaging back sterilization; Instant bamboo shoot dry the vacuum-packed back sterilization of preparing burden again with the bamboo shoot sheet.
The proportioning process of instant delicious and crisp bamboo shoot: earlier with 8-12 parts of burnings to 150 of chilli oil ℃, put into 0.1-0.3 part of capsanthin again, after 50-70 seconds, again with 0.2-0.4 part in ginger, 0.2-0.4 part in garlic, 0.05-0.12 part of white pepper powder, fennel is poured into for 0.05-0.15 part and is stir-fried 50-70 seconds, to put into through the bamboo shoot sheet of 100 parts of dryings after the above-mentioned steps (8) again and stir-fry, when stir-frying, put into 0.5-0.8 part of 2-3 parts of edible salts and 0.5-1.2 parts of monosodium glutamates and chilli extract, can take the dish out of the pot after stir-frying even 15-25 minutes, enter the vacuum-packed sterilization of step (9) again; Described part is weight portion.
The water-bath type high temperature sterilization is adopted in sterilization after the vacuum packaging, and sterilization is 24-28 minutes under 115 ℃ of-125 ℃ of high temperature.
The present invention is based on being prepared into semi-finished product on the improved basis of traditional dried bamboo shoots processing technology, with characteristics according to ready-to-eat food, the seasoning of preparing burden is prepared into instant delicious and crisp bamboo shoot, semi-finished product and instant delicious and crisp bamboo shoot do not contain any anticorrisive agent and sulphur, owing to do not add anticorrisive agent, batching and auxiliary material are natural flavor, and oil plant is a rapeseed oil, and mouthfeel is delicate fragrance more.The bamboo shoots section is with traditional dicing method difference, and tradition is reverse fibre section, and we adopt along the machine direction section, so more can keep the fiber of bamboo shoots not to be destroyed, and contains the bamboo shoot joint in the bamboo shoot sheet in addition, and brittleness is also just better; Because the bamboo shoot sheet is concentrated type, in reconstitution process, the time of boiling bamboo shoot is long more, and it is just high more to go out the bamboo shoot rate, and the brittleness of bamboo shoot is just poor more certainly, therefore will increase the brittleness of bamboo shoot, boil on the time of bamboo shoot just shorter.
The specific embodiment
The present invention can specifically implement by the technology that illustrates in the summary of the invention, can further describe the present invention by the following examples, yet scope of the present invention is not limited to following embodiment.
Embodiment 1: with the 100kg fresh bamboo shoots is that example is processed into semi-finished product:
(1), fresh bamboo shoots shells;
(2), poach completes: the boiling water digestion time is 1 hour ± 10 minutes, earlier with water boil, the bright bamboo shoot of will shelling are again put into, and head batch bamboo shoot are that first solid fresh bamboo shoots of gathering boils soft being as the criterion, the two batches of bamboo shoot promptly the second batch of hollow fresh bamboo shoots of gathering with till boiling ring and expanding;
(3), squeezing fermentation: the bamboo shoot after step (2) boiling are squeezed, it is high earlier the bamboo shoots after cooked to be put into 3 square metres of 2 meters of bamboo shoot storehouse inner stacks, pressing 5000kg power then squeezes, ferment while squeezing, bamboo shoots have the white slurry extrusion in the expressing process, and spontaneous fermentation got final product clearly until the white slurry pressure more than 1 month;
(4), taking-up is dried or is dried: dry or dry to water content 45%-55%;
(5), section; Along the section of bamboo fibre direction, 5 centimetres of bamboo shoot lengths of a film, thick 2 millimeters, wide 1 centimetre;
(6), cleaning and dipping: the bamboo shoot sheet is put into the hairbrush cleaning machine bamboo shoot surface is cleaned, put into fermentation vat after finishing and soaked 12-15 hours;
(7), secondary boiled; And then carry out boiling, and earlier with water boil, then the bamboo shoot sheet is put into boiling water during boiling, stir while boiling, boil to the bamboo shoot sheet and feel like jelly, chew the back mouthfeel is clear and melodious and gets final product;
(8) cleaning the back again dries: after secondary boiled, the bamboo shoot sheet is pulled out, put into fermentation vat and soak to pull out after about 12-15 hours and put dewaterer into and dry, about 5-6 minutes of drying time, bamboo shoot surface moisture dried get final product;
(9), vacuum-packed sterilization: bamboo shoot are a kind of raw fiber foods, can stand the long sterilization of high temperature but the mouthfeel of delicious and crisp becomes poor more with the long more brittleness of sterilizing time, so adopt the water-bath type high temperature sterilization, sterilization is 24-28 minutes under 120 ℃ of high temperature; Reach the aseptic packaging requirement after the sterilization.
The delicious and crisp bamboo shoot have two big series of products: the one, and original flavor bamboo shoot series; The 2nd, instant bamboo shoot series.Original flavor bamboo shoot series is semi-finished product, and the product as above-mentioned technology makes does not add any additives such as anticorrisive agent in the product.Instant bamboo shoot series has two kinds of fragrant pungent, spicy flavors at present.Main auxiliary material has natural flavors such as chilli oil, capsanthin, chilli extract and edible salt, monosodium glutamate, fennel, garlic, ginger.
It is example that the bamboo shoot sheet that dries with 100kg is processed into instant delicious and crisp bamboo shoot:
Seasoning bamboo shoot proportioning process: earlier chilli oil 10kg is burnt to 150 ℃, put into capsanthin 0.2kg60 again after second, again ginger 0.28kg, garlic 0.28kg, white pepper powder 0.08kg, fennel 0.1kg are poured into and stir-fry 60 seconds, to put into through the bamboo shoot sheet that the 100kg after the above-mentioned steps (8) dries again and stir-fry, when stir-frying, put into edible salt 2.44kg and monosodium glutamate 0.8kg and chilli extract 0.6kg, can take the dish out of the pot after stir-frying even 20 minutes, enter the vacuum-packed sterilization of step (9) again.
Wherein:
1, chilli extract (oil-soluble)
(1) primary raw material: chilli, sub warhead green pepper, millet green pepper, vegetable oil;
(2) raw material proportioning: per 100 kilograms of vegetable oil are joined chilli 15kg, sub warhead green pepper 10kg, millet green pepper 45kg;
(3) Main Ingredients and Appearance: capsaicin content 12.0%, arsenic (mg/kg)≤4,
Heavy metal (in lead) (mg/kg)≤30,
Plumbous (mg/kg)≤3, mercury (mg/kg)≤0.01,
Residual (mg/kg)≤25 of ethanol, residual (mg/kg)≤25 of ethane;
(4) selling point: chilli extract is to extract from the natural material capsicum, a kind of natural flavouring with pungent that forms through separation and purification.Its active ingredient is capsicim, protein, amino acid and carbohydrate.Chilli extract is thick dark-brown liquid, and the sense of taste is pure, and is extremely pungent;
2, chilli oil
(1) primary raw material: chilli, sub warhead green pepper, millet green pepper, pure rapeseed oil;
(2) raw material proportioning: per 100 kilograms of rapeseed oils are joined chilli 3kg, sub warhead green pepper 7kg, millet green pepper 5kg;
(3) Main Ingredients and Appearance: capsaicine (37.0%), ethyl linolenate (26.3%), palmitic acid (10.9%), dihydrocapsaicin (10.1%), the basic ester of phthalic acid diethyl (1.2%);
(4) selling point: chilli oil is to be that raw material extracts refining forming with capsicum and pure rapeseed oil, does not contain any food additives, and this product color and luster is scarlet, contains rich nutrient substances and vitamin;
3, capsanthin (oil-soluble)
(1) primary raw material: chilli, millet green pepper, vegetable oil;
(2) raw material proportioning: per 100 kilograms of vegetable oil are joined chilli 55kg, millet green pepper 5kg;
(3) Main Ingredients and Appearance: look valency 160, absorption ratio (A460/A454) 〉=1, second is burnt residual (mg/kg)≤25, total organic solvent residual quantity (burning)≤50 with positive second, heavy metal (in lead) (mg/kg)≤20, arsenic (mg/kg)≤2, ash content (%)≤1;
(4) selling point: capsicum red pigment is to be raw material with the capsicum, extracts, separates, makes with extra care the natural colouring matter that forms.Haematochrome is the peony oil soluble liquid, lovely luster, and strong coloring force, fast light, hot, sour, alkali are dissolved in grease and ethanol.There are not pungent, lovely luster, stable performance, hear resistance, light resistance good, the influence that not changed by pH value, strong to the oil and fat product dyeing capacity.
The preparation technology of chilli oil (chilli extract and capsanthin) is as follows:
Operation one feedstock oil precipitation
The vegetable oil that purchase is next is extracted in the oil conservator with oil-sucker and precipitates, and the sedimentation time is no less than one day;
Operation two capsicums are crushed into powder
Screen buying the capsicum that comes, remove impurity, be ground into Powdered with edge mill;
Operation three refining chilli oils (chilli extract and capsanthin)
The vegetable oil that precipitation is good is sent to by formula rate and heats in the oil refining cauldron, equitemperature stops heating when rising to 220 ℃, when allowing oil naturally cool between 120 ℃-150 ℃ a certain proportion of capsicum powder is poured in the pot, stir with agitator, time is no less than 30 minutes (temperature is extremely important, particularly will control well for 120 ℃-150 ℃);
Operation four is added antioxidant
After whipping process finishes fully, oil is transferred in the cooling tank, waited oil cooling but to add cephalin solution 15g by every 100kg in the back;
Operation five is filtered
Leng Que chilli oil filters with plate oil-filter fully, removes impurity such as capsicum powder, if but twice of conditions permit continuous filtration;
Operation six product oils precipitation
The chilli oil (chilli extract or capsanthin) that filtration is good is extracted into by oil-sucker and precipitates in the finished product oil storage settling vessel, and the sedimentation time is no less than seven days;
Operation seven cans
The chilli oil (chilli extract or capsanthin) that precipitation is good is transported in the oil-vending device, carries out packing according to the volume specification requirement;
Operation eight packings
The chilli oil (chilli extract or capsanthin) that installs is carried out the decals mirror, print the date of manufacture;
Operation nine checks
Set up special quality inspector that each bottle is tested, see to have or not the date of manufacture of misplaying whether the bottle capacity is up to standard, has or not defectives such as muddiness or sediment.As being difficult defective, then can to enter material storehouse standby.
Claims (3)
1. the preparation technology of delicious and crisp bamboo shoot is characterized in that its preparation technology is as follows:
(1) fresh bamboo shoots shells;
(2) poach completes: the boiling water digestion time is 0.5-1.5 hours, and in described digestion time, solid bamboo shoot are boiled soft being as the criterion, and hollow bamboo shoot are with till boiling ring and expanding;
(3) squeezing fermentation: the bamboo shoot after the boiling are put into bamboo shoot storehouse inner stacks, squeeze then, pressure is 1.6-1.65 ten thousand handkerchiefs, and spontaneous fermentation under the squeezing state, spontaneous fermentation were as the criterion to stopping to discharge white slurry more than 1 month;
(4) take out and to dry or to dry: dry or dry to wet weight percentage be 40%-60%;
(5) section: along the machine direction section;
(6) cleaning and dipping: clean the back and soaked 12-15 hours;
(7) secondary boiled: boiling water boiling 0.8-1.2 hours, the bamboo shoot sheet mouthfeel of feeling like jelly is clear and melodious;
(8) cleaning the back again dries: it is clear to be washed till water, bamboo shoot surface moisture is dried get final product;
(9) the original flavor bamboo shoot dry the bamboo shoot sheet and carry out vacuum packaging back sterilization; Instant bamboo shoot dry the vacuum-packed back sterilization of preparing burden again with the bamboo shoot sheet.
2. the preparation technology of a kind of delicious and crisp bamboo shoot according to claim 1, the proportioning process that it is characterized in that instant delicious and crisp bamboo shoot is: earlier with 8-12 parts of burnings to 150 of chilli oil ℃, put into 0.1-0.3 part of capsanthin again, after 50-70 seconds, again with 0.2-0.4 part in ginger, 0.2-0.4 part in garlic, 0.05-0.12 part of white pepper powder, fennel is poured into for 0.05-0.15 part and is stir-fried 50-70 seconds, to put into through the bamboo shoot sheet of 100 parts of dryings after the above-mentioned steps (8) again and stir-fry, when stir-frying, put into 0.5-0.8 part of 2-3 parts of edible salts and 0.5-1.2 parts of monosodium glutamates and chilli extract, can take the dish out of the pot after stir-frying even 15-25 minutes, enter the vacuum-packed sterilization of step (9) again; Described part is weight portion.
3. the preparation technology of a kind of delicious and crisp bamboo shoot according to claim 1 and 2 is characterized in that the water-bath type high temperature sterilization is adopted in the sterilization after the vacuum packaging, and sterilization is 24-28 minutes under 115-125 ℃ of high temperature.
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| CN102669616A (en) * | 2012-06-15 | 2012-09-19 | 重庆市鸿江酒业有限公司 | Technology for processing spiny bamboo shoots |
| CN102696998A (en) * | 2012-06-21 | 2012-10-03 | 镇巴县长兴实业有限责任公司 | Wild vegetable instant food and processing method thereof |
| CN102715477A (en) * | 2012-07-03 | 2012-10-10 | 江西省农业科学院 | Processing method of selenium-rich asparagus dried vegetables |
| CN102726682A (en) * | 2012-05-31 | 2012-10-17 | 桐乡市龙顺食品有限公司 | Non-preserving processing method of instant vegetables |
| CN103053975A (en) * | 2013-02-09 | 2013-04-24 | 重庆市盛沿食品有限责任公司 | Fragrant crispy dendrocalamus latiflorus and preparation method thereof |
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| CN103621930A (en) * | 2013-11-29 | 2014-03-12 | 福建乡下厨房食品有限公司 | Processing process for instant spicy chili oil bamboo shoot slices |
| CN103783420A (en) * | 2014-01-17 | 2014-05-14 | 丽水市咏林食品有限公司 | Processing method for small-diameter bamboo shoots |
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| CN103349235B (en) * | 2013-06-08 | 2016-01-20 | 安徽天赋生物科技有限公司 | A kind of pungent promoting blood circulation and removing blood stasis facilitates bamboo shoots and preparation method thereof |
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