CN102669616A

CN102669616A - Technology for processing spiny bamboo shoots

Info

Publication number: CN102669616A
Application number: CN2012101981496A
Authority: CN
Inventors: 李江
Original assignee: CHONGQING HONGJIANG WINE INDUSTRY Co Ltd
Current assignee: CHONGQING HONGJIANG WINE INDUSTRY Co Ltd
Priority date: 2012-06-15
Filing date: 2012-06-15
Publication date: 2012-09-19
Anticipated expiration: 2032-06-15
Also published as: CN102669616B

Abstract

The invention discloses a technology for processing spiny bamboo shoots. The technology comprises eight procedures, namely accessory preparation, material selection, cleaning, stirring, filling in a jar, oil injection, sealing of the jar and cellaring. The technology has the advantages that the spiny bamboo shoots are torn into small bamboo shoot strips, and the small bamboo shoot strips are sterilized by using brine, so that astringency can be eliminated; the taste can be improved by stirring; salad oil is injected after the small bamboo shoot strips are filled in the jar, so that the quality guarantee period can be prolonged, and preservative is not added; a lotus leaf is used for covering and sealing the jar, so that the bamboo shoot strips have lotus fragrance; the jar is sealed by using kaolin slurry, and the bamboo shoot strips are cellared at a low temperature, so that the fermentation effect of the bamboo shoot strips in the jar can be improved; and the spiny bamboo shoot product made by a series of methods is fresh, tender, fragrant, crisp and lasting in aftertaste, can be preserved for a long term, and is convenient to eat.

Description

A kind of processing technology of Chinese thorny bamboo shoot

Technical field

The present invention relates to the processing technology in a kind of technology of food field, particularly a kind of Chinese thorny bamboo shoot.

Background technology

Thorn shoots are Bambusa seedling grasses.Be the natural body-building food of prevention intestinal cancer and fat-reducing, pure perfume (or spice), tasty and refreshing has the effect of toxin-expelling and face nourishing.The scholar Li Li father-in-law of the Qing Dynasty is described as bamboo shoots " first article in the vegetables ".Contain lysine, tryptophan, threonine, phenylalanine, glutamic acid, cystine of rich in protein and needed by human body etc. in the Chinese thorny bamboo shoot; Chinese thorny bamboo shoot belongs to the vegetable food of low fat, low-carbohydrate, multifilament; The promotion enterogastric peristalsis is arranged, help digest, go having indigestion; Prevent the effect of constipation, Chinese thorny bamboo shoot food plays an important role to fat-reducing, anti-cancer; The traditional Chinese medical science thinks that sweet, the cold nature of Chinese thorny bamboo shoot flavor is returned stomach, lung channel; Have cool blood of enriching yin and middle ease constipation, clearing heat and eliminating phlegm, the relieving restlessness of quenching one's thirst, heat-clearing benefit gas, sharp at a distance from refreshing stomach, diuresis defaecation, detoxifcation promoting eruption, the effect that nourishes the liver to improve visual acuity, help digestion, but Appetizing spleen-tonifying, the sharp diaphragm of wide intestines, logical intestines defecation is opened the diaphragm phlegm that slits, and it is greasy to disappear, relieving alcoholism.

Because of Chinese thorny bamboo shoot is seasonal crop, new fresh bamboo shoots is apt to deteriorate, thereby needs to adopt proper method to prolong the edible phase, and existing method generally is the back boiling of shelling, and pickles with salt then, and this method has just prolonged the shelf-life, suits one's taste to have no improvement.

Summary of the invention

Technical problem to be solved by this invention is through spice, dress altar, method such as stores sth. in a cellar and come Chinese thorny bamboo shoot is processed, and to prolong the storage life of Chinese thorny bamboo shoot, improves the taste of Chinese thorny bamboo shoot, improves appetite of people.

For solving the problems of the technologies described above, the technical scheme that the present invention adopted is a kind of processing technology of Chinese thorny bamboo shoot, and by being equipped with auxiliary material, selecting materials, cleaning, spice, dress altar, oiling, Feng Tan, storing sth. in a cellar totally eight big operations completion, its concrete grammar is following.

⑴ be equipped with auxiliary material: kaolin is crushed into powder, Jia Shui with become thick mud, with can pinch out with hand be shaped as suitable, as envelope altar mouth to wrap up in mud for use; New lotus leaf is put into the part omitted of boiling water pot scalds, pull out drain for use.

⑵ select materials: select the Chinese thorny bamboo shoot of the above growth of height above sea level 800m, pluck the tender tips of bamboo shoot of 15-20cm in winter and spring.

⑶ clean: divest shell, Chinese thorny bamboo shoot is torn sheet and be converted into the long little shredded bamboo shoot of 2-3cm with hand, again with the 3-5min that disinfects with salt solution, clean the back taking-up and drain.

⑷ spice: shredded bamboo shoot and ginger end, garlic grain, zanthoxylum powder, pepper powder, wrinkled giant hyssop, salt are stirred, and its weight ratio is 100 parts of shredded bamboo shoots, ginger end 3-5 part, garlic grain 3-5 part, zanthoxylum powder 1-2 part, pepper powder 1-2 part, wrinkled giant hyssop 1-2 part, salt 2-3 part.

⑸ adorn altar: with the dress of the shredded bamboo shoot behind spice altar.

⑹ oiling: inject salad oil according to 5% of shredded bamboo shoot weight then, cover with lotus leaf again.

⑺ seal altar: seal the altar mouth with lotus leaf then, the outside is pasted layer of plastic film again and is tightened, and wraps up in the altar mouth with wrapping up in mud drum at last.

⑻ store sth. in a cellar: altar being positioned over 20 ℃ of local kilns below the temperature hiding, was edible after one month.

The invention has the beneficial effects as follows Chinese thorny bamboo shoot is torn into little shredded bamboo shoot, and, can eliminate astringent taste with disinfecting with salt solution; Can improve taste through spice; Injecting salad oil behind the dress altar can extend the shelf life and need not add anticorrisive agent; Cover and seal that can to make shredded bamboo shoot have a kind of lotus fragrant with lotus leaf, also store sth. in a cellar at low temperatures with kaolin mud envelope altar again and can improve the ferment effect of shredded bamboo shoot in altar; The Chinese thorny bamboo shoot shredded bamboo shoot product color of serial of methods processing and fabricating is fresh and tender, and delicate fragrance is full of nose, and crisp tasty and refreshing, Yu Jing is long, and can long preservation, instant.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

Embodiment 1.

Kaolin is crushed into powder, Jia Shui with become mud, with can pinch out with hand be shaped as suitable, as envelope altar mouth to wrap up in mud for use; New lotus leaf is put into the part omitted of boiling water pot scalds, pull out drain for use; Select the Chinese thorny bamboo shoot of the above growth of height above sea level 800m, pluck the tender tips of bamboo shoot of 15-20cm; The tender tips of bamboo shoot are divested shell, Chinese thorny bamboo shoot is torn sheet and be converted into the long shredded bamboo shoot of 2cm, obtain shredded bamboo shoot 10kg, shredded bamboo shoot with the 3min that disinfects with salt solution, is cleaned the back taking-up and drains with hand; Again shredded bamboo shoot and ginger end 300g, garlic grain 300g, zanthoxylum powder 100g, pepper powder 100g, wrinkled giant hyssop 100g, salt 200g are stirred; Then, inject the 500g salad oil then, cover with lotus leaf again the dress of the shredded bamboo shoot behind spice altar; Seal the altar mouth with lotus leaf then, the outside is pasted layer of plastic film again and is tightened, and wraps up in the altar mouth with wrapping up in mud drum at last; Then altar is positioned over underground compartment kiln and hides, the basement temperature is controlled at below 20 ℃, it is edible to open altar after one month, and delicate fragrance is full of nose, and crisp tasty and refreshing, appetite heightens.

Embodiment 2.

Kaolin is crushed into powder, Jia Shui with become mud, with can pinch out with hand be shaped as suitable, as envelope altar mouth to wrap up in mud for use; New lotus leaf is put into the part omitted of boiling water pot scalds, pull out drain for use; Select the Chinese thorny bamboo shoot of the above growth of height above sea level 800m, pluck the tender tips of bamboo shoot of 15-20cm; The tender tips of bamboo shoot are divested shell, Chinese thorny bamboo shoot is torn sheet and be converted into the long shredded bamboo shoot of 2.5cm, obtain shredded bamboo shoot 20kg, shredded bamboo shoot with the 4min that disinfects with salt solution, is cleaned the back taking-up and drains with hand; Again shredded bamboo shoot and ginger end 800g, garlic grain 800g, zanthoxylum powder 300g, pepper powder 300g, wrinkled giant hyssop 300g, salt 500g are stirred; Then, inject the 1kg salad oil then, cover with lotus leaf again the dress of the shredded bamboo shoot behind spice altar; Seal the altar mouth with lotus leaf then, the outside is pasted layer of plastic film again and is tightened, and wraps up in the altar mouth with wrapping up in mud drum at last; Then altar is positioned over underground compartment kiln and hides, the basement temperature is controlled at below 20 ℃, it is edible to open altar after one month, and delicate fragrance is full of nose, and crisp tasty and refreshing, appetite heightens.

Embodiment 3.

Kaolin is crushed into powder, Jia Shui with become mud, with can pinch out with hand be shaped as suitable, as envelope altar mouth to wrap up in mud for use; New lotus leaf is put into the part omitted of boiling water pot scalds, pull out drain for use; Select the Chinese thorny bamboo shoot of the above growth of height above sea level 800m, pluck the tender tips of bamboo shoot of 15-20cm; The tender tips of bamboo shoot are divested shell, Chinese thorny bamboo shoot is torn sheet and be converted into the long shredded bamboo shoot of 3cm, obtain shredded bamboo shoot 30kg, shredded bamboo shoot with the 5min that disinfects with salt solution, is cleaned the back taking-up and drains with hand; Again shredded bamboo shoot and ginger end 1500g, garlic grain 1500g, zanthoxylum powder 600g, pepper powder 600g, wrinkled giant hyssop 600g, salt 900g are stirred; Then, inject the 1.5kg salad oil then, cover with lotus leaf again the dress of the shredded bamboo shoot behind spice altar; Seal the altar mouth with lotus leaf then, the outside is pasted layer of plastic film again and is tightened, and wraps up in the altar mouth with wrapping up in mud drum at last; Then altar is positioned over underground compartment kiln and hides, the basement temperature is controlled at below 20 ℃, it is edible to open altar after one month, and delicate fragrance is full of nose, and crisp tasty and refreshing, appetite heightens.

Claims

1. the processing technology of a Chinese thorny bamboo shoot is characterized in that its concrete grammar is following by being equipped with auxiliary material, selecting materials, cleaning, spice, dress altar, oiling, Feng Tan, storing sth. in a cellar totally eight big operations completion:

⑴ be equipped with auxiliary material: kaolin is crushed into powder, Jia Shui with become thick mud, with can pinch out with hand be shaped as suitable, as envelope altar mouth to wrap up in mud for use; New lotus leaf is put into the part omitted of boiling water pot scalds, pull out drain for use;

⑵ select materials: select the Chinese thorny bamboo shoot of the above growth of height above sea level 800m, pluck the tender tips of bamboo shoot of 15-20cm in winter and spring;

⑶ clean: divest shell, Chinese thorny bamboo shoot is torn sheet and be converted into the long little shredded bamboo shoot of 2-3cm with hand, again with the 3-5min that disinfects with salt solution, clean the back taking-up and drain;

⑷ spice: shredded bamboo shoot and ginger end, garlic grain, zanthoxylum powder, pepper powder, wrinkled giant hyssop, salt are stirred, and its weight ratio part is 100 parts of shredded bamboo shoots, ginger end 3-5 part, garlic grain 3-5 part, zanthoxylum powder 1-2 part, pepper powder 1-2 part, wrinkled giant hyssop 1-2 part, salt 2-3 part;

⑸ adorn altar: with the dress of the shredded bamboo shoot behind spice altar;

⑹ oiling: inject salad oil according to 5% of shredded bamboo shoot weight then, cover with lotus leaf again;

⑺ seal altar: seal the altar mouth with lotus leaf then, the outside is pasted layer of plastic film again and is tightened, and wraps up in mud drum with the kaolin of getting ready at last and wraps up in the altar mouth;