CN103621930A - Processing process for instant spicy chili oil bamboo shoot slices - Google Patents
Processing process for instant spicy chili oil bamboo shoot slices Download PDFInfo
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- CN103621930A CN103621930A CN201310620532.0A CN201310620532A CN103621930A CN 103621930 A CN103621930 A CN 103621930A CN 201310620532 A CN201310620532 A CN 201310620532A CN 103621930 A CN103621930 A CN 103621930A
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- 238000009835 boiling Methods 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000012856 packing Methods 0.000 claims description 18
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- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
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- 238000003756 stirring Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
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- 239000002349 well water Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
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- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing process for instant spicy chili oil bamboo shoot slices. The processing process mainly comprises the following processing steps: (1) treating fresh bamboo shoot raw materials; blanching; cooling; slicing; braising; drying by spinning; blending and the like. According to the processing process, the processing process for fresh bamboo shoots is directly utilized to keep the nutritive value of the fresh bamboo shoots to the great extent; the processing process is simple and is suitable for large-batch production; the produced spicy chili oil bamboo shoot slices meet popular flavors, have delicious taste and nutrition, are of a snack food and have a wide market prospect.
Description
Technical field
The present invention relates to food processing field, relate in particular to the peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) machining process.
Background technology
Bamboo shoots are appetizing vegetables simply, are again the certain Chinese medicine of curative effect simply.Bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.Every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, multivitamin and carotene carotene content double many than Chinese cabbage content, and the protein comparative superiority of bamboo shoots, the bad hydracid of needed by human, tryptophan, threonine, phenylpropyl alcohol hydracid, and the glutamic acid and the cystine that has Protein requirement configuration interaction that in protein metabolism process, occupy critical role, having certain content, is good health-care vegetable.
Bamboo shoots mainly originate from Jiangxi, Fujian, Guangdong, Zhejiang, traditional bamboo shoots agricultural byproducts be take making dried bamboo shoots as main, and manufacture craft is cumbersome, and make in the process of dried bamboo shoots and can reduce the nutritive value of bamboo shoots, effectively utilizing fresh bamboo shoot process is the problem of a needs solution.
Summary of the invention
The object of the present invention is to provide the peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) machining process, its processing technology is simple, the fresh bamboo shoot delicious flavour of chilli oil being processed into.
For achieving the above object, the present invention adopts following technical scheme:
The peppery chilli oil bamboo shoot of an instant perfume (or spice) machining process, it adopts superhigh temperature disinfecting method, and checkout procedure adopts the cooling check of water-bath, and it comprises the following steps:
1) fresh bamboo shoot raw material is processed, and chooses that fresh nothing is rotted, undamaged fresh bamboo shoot, cleans and peel off shell; 2) blanching, the fresh bamboo shoot after step 1) is processed carry out blanching in the water that contains 0.2% citric acid, and the water yield must be flooded all fresh bamboo shoot, boils 20-25 minute, removes the bitter taste of fresh bamboo shoot;
3) cooling, after blanching, with circulating water, carry out immediately cooling, until bamboo shoot body core temperature reaches 20 ~ 25 ℃ of room temperatures;
4) section, adopts manually section, and slice thickness is less than or equal to 1cm, and length is less than or equal to 5cm, and width is less than or equal to 3cm, after section, need to clean bamboo shoot sheet with clear water, with remove bamboo shoot sheet surface impurity, pull out drain standby;
5) stewing boiling, the bamboo shoot sheet of processing through step 4), boils with jacketed pan is stewing, stewing, add flavoring in boiling process, stewing boil temperature and be more than or equal to 95 ℃, the stewing time of boiling is 10-15 minute, with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.4 ~ 1.8 parts of edible salts,
2.5 ~ 3.5 parts of white granulated sugars,
0.4 ~ 0.7 part of monosodium glutamate,
1.1 ~ 1.3 parts of yellow rice wine,
1.2 ~ 1.4 parts, mature vinegar,
0.07 ~ 0.09 part of chilli,
0.12 ~ 0.14 part of pepper powder
Anistree 0.9 ~ 0.2 part,
0.07 ~ 0.09 part of fennel seeds,
0.04 ~ 0.06 part, cassia bark;
6) dry, the bamboo shoot sheet after stewing boiling, is positioned over drier and dries;
7) spice, accurately weighs the bamboo shoot sheet after drying, and adds with step 5) is stewing and boils the flavoring that process is identical, and chilli oil is positioned over and in blender, stirs 15-18 minute, and guarantees that spice is even;
8) filling, carries out hand packing, requires sack not to be stained with material and stain liquid, and after filling and vacuum seal, sealing formation, air tight, without bubble;
9) sterilization, adopts superhigh temperature water dip sterilization, and sterilization temperature is 120 ~ 123 ℃, and sterilizing time is 15 ~ 25 minutes;
10) the cooling check of water-bath, pours the product after sterilization in aseptic water cooling pond immediately, and what keep afloat is gas leakage product, and be removed, and dry remaining qualified product with blower fan, and labelled;
11) packing warehouse-in, the product after the cooling check of step 10) water-bath, after packing, warehouse-in after QC check.
Described step 2) blanching institute water is, well water passes through ultraviolet disinfection after filtering again.
The blower fan of described step 10) is vibration fan, strong dc air-heater.
Described step 5) with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.6 parts of edible salts,
3 parts of white granulated sugars,
0.6 part of monosodium glutamate,
1.2 parts of yellow rice wine,
1.3 parts, mature vinegar,
0.08 part of chilli,
0.13 part of pepper powder,
Anistree 0.1 part,
0.08 part of fennel seeds,
0.05 part, cassia bark.
In described step 7), the preparation method of spice chilli oil used is: soybean oil is heated to 145 ~ 155 ℃, adds chilli, frying 3 ~ 5 minutes, makes chilli oil.
Choose that fresh nothing is rotted, undamaged fresh bamboo shoot, have the fresh bamboo shoot of damage can cause growing of bacterium, in addition, from raw material, pluck and enter production process, can not surpass 7 days the standing time of fresh bamboo shoot, placed and can cause for a long time fresh bamboo shoot nutritive value to decline, and affects the mouthfeel of product.
The chilli adopting in the present invention originates from Sichuan Province.
The cooling bacterial growth that prevents immediately after blanching.
The present invention directly utilizes fresh bamboo shoot to process, and farthest retained the nutritive value of fresh bamboo shoot, and processing technology is simple, be applicable to a large amount of production, and the chilli oil bamboo shoot sheet of producing meets popular taste, and it has delicious food and nutrition concurrently, as a kind of leisure food, has market prospects widely.
the specific embodiment
The peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) of the present invention machining process, it adopts superhigh temperature disinfecting method, and checkout procedure adopts the cooling check of water-bath, and it comprises the following steps:
1) fresh bamboo shoot raw material is processed, and chooses that fresh nothing is rotted, undamaged fresh bamboo shoot, cleans and peel off shell; 2) blanching, the fresh bamboo shoot after step 1) is processed carry out blanching in the water that contains 0.2% citric acid, and the water yield must be flooded all fresh bamboo shoot, boils 20-25 minute, removes the bitter taste of fresh bamboo shoot;
3) cooling, after blanching, with circulating water, carry out immediately cooling, until bamboo shoot body core temperature reaches 20 ~ 25 ℃ of room temperatures;
4) section, adopts manually section, and slice thickness is less than or equal to 1cm, and length is less than or equal to 5cm, and width is less than or equal to 3cm, after section, need to clean bamboo shoot sheet with clear water, with remove bamboo shoot sheet surface impurity, pull out drain standby;
5) stewing boiling, the bamboo shoot sheet of processing through step 4), boils with jacketed pan is stewing, stewing, add flavoring in boiling process, stewing boil temperature and be more than or equal to 95 ℃, the stewing time of boiling is 10-15 minute, with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.4 ~ 1.8 parts of edible salts,
2.5 ~ 3.5 parts of white granulated sugars,
0.4 ~ 0.7 part of monosodium glutamate,
1.1 ~ 1.3 parts of yellow rice wine,
1.2 ~ 1.4 parts, mature vinegar,
0.07 ~ 0.09 part of chilli,
0.12 ~ 0.14 part of pepper powder
Anistree 0.9 ~ 0.2 part,
0.07 ~ 0.09 part of fennel seeds,
0.04 ~ 0.06 part, cassia bark;
6) dry, the bamboo shoot sheet after stewing boiling, is positioned over drier and dries;
7) spice, accurately weighs the bamboo shoot sheet after drying, and adds with step 5) is stewing and boils the flavoring that process is identical, and chilli oil is positioned over and in blender, stirs 15-18 minute, and guarantees that spice is even;
8) filling, carries out hand packing, requires sack not to be stained with material and stain liquid, and after filling and vacuum seal, sealing formation, air tight, without bubble;
9) sterilization, adopts superhigh temperature water dip sterilization, and sterilization temperature is 120 ~ 123 ℃, and sterilizing time is 15 ~ 25 minutes;
10) the cooling check of water-bath, pours the product after sterilization in aseptic water cooling pond immediately, and what keep afloat is gas leakage product, and be removed, and dry remaining qualified product with blower fan, and labelled;
11) packing warehouse-in, the product after the cooling check of step 10) water-bath, after packing, warehouse-in after QC check.
Described step 2) blanching institute water is, well water passes through ultraviolet disinfection after filtering again.
The blower fan of described step 10) is vibration fan, strong dc air-heater.
Described step 5) with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.6 parts of edible salts,
3 parts of white granulated sugars,
0.6 part of monosodium glutamate,
1.2 parts of yellow rice wine,
1.3 parts, mature vinegar,
0.08 part of chilli,
0.13 part of pepper powder,
Anistree 0.1 part,
0.08 part of fennel seeds,
0.05 part, cassia bark.
In described step 7), the preparation method of spice chilli oil used is: soybean oil is heated to 145 ~ 155 ℃, adds chilli, frying 3 ~ 5 minutes, makes chilli oil.
Embodiment 1
The peppery chilli oil bamboo shoot of an instant perfume (or spice) machining process, it adopts superhigh temperature disinfecting method, and checkout procedure adopts the cooling check of water-bath, and it comprises the following steps:
1) fresh bamboo shoot raw material is processed, and chooses that fresh nothing is rotted, undamaged fresh bamboo shoot, cleans and peel off shell; 2) blanching, the fresh bamboo shoot after step 1) is processed carry out blanching in the water that contains 0.2% citric acid, and the water yield must be flooded all fresh bamboo shoot, boils 20 minutes, removes the bitter taste of fresh bamboo shoot;
3) cooling, after blanching, with circulating water, carry out immediately cooling, until bamboo shoot body core temperature reaches 20 ~ 25 ℃ of room temperatures;
4) section, adopts manually section, and slice thickness is less than or equal to 1cm, and length is less than or equal to 5cm, and width is less than or equal to 3cm, after section, need to clean bamboo shoot sheet with clear water, with remove bamboo shoot sheet surface impurity, pull out drain standby;
5) stewing boiling, the bamboo shoot sheet of processing through step 4), boils with jacketed pan is stewing, stewing, add flavoring in boiling process, stewing boil temperature and be more than or equal to 95 ℃, the stewing time of boiling is 10 minutes, with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.6 parts of edible salts,
3 parts of white granulated sugars,
0.6 part of monosodium glutamate,
1.2 parts of yellow rice wine,
1.3 parts, mature vinegar,
0.08 part of chilli,
0.13 part of pepper powder,
Anistree 0.1 part,
0.08 part of fennel seeds,
0.05 part, cassia bark;
6) dry, the bamboo shoot sheet after stewing boiling, is positioned over drier and dries;
7) spice, accurately weighs the bamboo shoot sheet after drying, and adds with step 5) is stewing and boils the flavoring that process is identical, and chilli oil is positioned in blender and stirs 15 minutes, and guarantees that spice is even;
8) filling, carries out hand packing, requires sack not to be stained with material and stain liquid, and after filling and vacuum seal, sealing formation, air tight, without bubble;
9) sterilization, adopts superhigh temperature water dip sterilization, and sterilization temperature is 120 ℃, and sterilizing time is 25 minutes;
10) the cooling check of water-bath, pours the product after sterilization in aseptic water cooling pond immediately, and what keep afloat is gas leakage product, and be removed, and dry remaining qualified product with blower fan, and labelled;
11) packing warehouse-in, the product after the cooling check of step 10) water-bath, after packing, warehouse-in after QC check.
Embodiment 2
The peppery chilli oil bamboo shoot of an instant perfume (or spice) machining process, it adopts superhigh temperature disinfecting method, and checkout procedure adopts the cooling check of water-bath, and it comprises the following steps:
1) fresh bamboo shoot raw material is processed, and chooses that fresh nothing is rotted, undamaged fresh bamboo shoot, cleans and peel off shell; 2) blanching, the fresh bamboo shoot after step 1) is processed carry out blanching in the water that contains 0.2% citric acid, and the water yield must be flooded all fresh bamboo shoot, boils 25 minutes, removes the bitter taste of fresh bamboo shoot;
3) cooling, after blanching, with circulating water, carry out immediately cooling, until bamboo shoot body core temperature reaches 20 ~ 25 ℃ of room temperatures;
4) section, adopts manually section, and slice thickness is less than or equal to 1cm, and length is less than or equal to 5cm, and width is less than or equal to 3cm, after section, need to clean bamboo shoot sheet with clear water, with remove bamboo shoot sheet surface impurity, pull out drain standby;
5) stewing boiling, the bamboo shoot sheet of processing through step 4), boils with jacketed pan is stewing, stewing, add flavoring in boiling process, stewing boil temperature and be more than or equal to 95 ℃, the stewing time of boiling is 15 minutes, with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.4 parts of edible salts,
2.5 parts of white granulated sugars,
0.4 part of monosodium glutamate,
1.1 parts of yellow rice wine,
1.2 parts, mature vinegar,
0.07 part of chilli,
0.12 part of pepper powder
Anistree 0.9 part,
0.07 part of fennel seeds,
0.04 part, cassia bark;
6) dry, the bamboo shoot sheet after stewing boiling, is positioned over drier and dries;
7) spice, accurately weighs the bamboo shoot sheet after drying, and adds with step 5) is stewing and boils the flavoring that process is identical, and chilli oil is positioned in blender and stirs 18 minutes, and guarantees that spice is even;
8) filling, carries out hand packing, requires sack not to be stained with material and stain liquid, and after filling and vacuum seal, sealing formation, air tight, without bubble;
9) sterilization, adopts superhigh temperature water dip sterilization, and sterilization temperature is 123 ℃, and sterilizing time is 15 minutes;
10) the cooling check of water-bath, pours the product after sterilization in aseptic water cooling pond immediately, and what keep afloat is gas leakage product, and be removed, and dry remaining qualified product with blower fan, and labelled;
11) packing warehouse-in, the product after the cooling check of step 10) water-bath, after packing, warehouse-in after QC check.
Embodiment 3
The peppery chilli oil bamboo shoot of an instant perfume (or spice) machining process, it adopts superhigh temperature disinfecting method, and checkout procedure adopts the cooling check of water-bath, and it comprises the following steps:
1) fresh bamboo shoot raw material is processed, and chooses that fresh nothing is rotted, undamaged fresh bamboo shoot, cleans and peel off shell; 2) blanching, the fresh bamboo shoot after step 1) is processed carry out blanching in the water that contains 0.2% citric acid, and the water yield must be flooded all fresh bamboo shoot, boils 23 minutes, removes the bitter taste of fresh bamboo shoot;
3) cooling, after blanching, with circulating water, carry out immediately cooling, until bamboo shoot body core temperature reaches 20 ~ 25 ℃ of room temperatures;
4) section, adopts manually section, and slice thickness is less than or equal to 1cm, and length is less than or equal to 5cm, and width is less than or equal to 3cm, after section, need to clean bamboo shoot sheet with clear water, with remove bamboo shoot sheet surface impurity, pull out drain standby;
5) stewing boiling, the bamboo shoot sheet of processing through step 4), boils with jacketed pan is stewing, stewing, add flavoring in boiling process, stewing boil temperature and be more than or equal to 95 ℃, the stewing time of boiling is 13 minutes, with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.8 parts of edible salts,
3.5 parts of white granulated sugars,
0.7 part of monosodium glutamate,
1.3 parts of yellow rice wine,
1.4 parts, mature vinegar,
0.09 part of chilli,
0.14 part of pepper powder
Anistree 0.2 part,
0.09 part of fennel seeds,
0.06 part, cassia bark;
6) dry, the bamboo shoot sheet after stewing boiling, is positioned over drier and dries;
7) spice, accurately weighs the bamboo shoot sheet after drying, and adds with step 5) is stewing and boils the flavoring that process is identical, and chilli oil is positioned in blender and stirs 16 minutes, and guarantees that spice is even;
8) filling, carries out hand packing, requires sack not to be stained with material and stain liquid, and after filling and vacuum seal, sealing formation, air tight, without bubble;
9) sterilization, adopts superhigh temperature water dip sterilization, and sterilization temperature is 122 ℃, and sterilizing time is 21 minutes;
10) the cooling check of water-bath, pours the product after sterilization in aseptic water cooling pond immediately, and what keep afloat is gas leakage product, and be removed, and dry remaining qualified product with blower fan, and labelled;
11) packing warehouse-in, the product after the cooling check of step 10) water-bath, after packing, warehouse-in after QC check.
Claims (5)
1. the peppery chilli oil bamboo shoot of an instant perfume (or spice) machining process, is characterized in that: it adopts superhigh temperature disinfecting method, and checkout procedure adopts the cooling check of water-bath, and it comprises the following steps:
1) fresh bamboo shoot raw material is processed, and chooses that fresh nothing is rotted, undamaged fresh bamboo shoot, cleans and peel off shell; 2) blanching, the fresh bamboo shoot after step 1) is processed carry out blanching in the water that contains 0.2% citric acid, and the water yield must be flooded all fresh bamboo shoot, boils 20-25 minute, removes the bitter taste of fresh bamboo shoot;
3) cooling, after blanching, with circulating water, carry out immediately cooling, until bamboo shoot body core temperature reaches 20 ~ 25 ℃ of room temperatures;
4) section, adopts manually section, and slice thickness is less than or equal to 1cm, and length is less than or equal to 5cm, and width is less than or equal to 3cm, after section, need to clean bamboo shoot sheet with clear water, with remove bamboo shoot sheet surface impurity, pull out drain standby;
5) stewing boiling, the bamboo shoot sheet of processing through step 4), boils with jacketed pan is stewing, stewing, add flavoring in boiling process, stewing boil temperature and be more than or equal to 95 ℃, the stewing time of boiling is 10-15 minute, with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.4 ~ 1.8 parts of edible salts,
2.5 ~ 3.5 parts of white granulated sugars,
0.4 ~ 0.7 part of monosodium glutamate,
1.1 ~ 1.3 parts of yellow rice wine,
1.2 ~ 1.4 parts, mature vinegar,
0.07 ~ 0.09 part of chilli,
0.12 ~ 0.14 part of pepper powder
Anistree 0.9 ~ 0.2 part,
0.07 ~ 0.09 part of fennel seeds,
0.04 ~ 0.06 part, cassia bark;
6) dry, the bamboo shoot sheet after stewing boiling, is positioned over drier and dries;
7) spice, accurately weighs the bamboo shoot sheet after drying, and adds with step 5) is stewing and boils the flavoring that process is identical, and chilli oil is positioned over and in blender, stirs 15-18 minute, and guarantees that spice is even;
8) filling, carries out hand packing, requires sack not to be stained with material and stain liquid, and after filling and vacuum seal, sealing formation, air tight, without bubble;
9) sterilization, adopts superhigh temperature water dip sterilization, and sterilization temperature is 120 ~ 123 ℃, and sterilizing time is 15 ~ 25 minutes;
10) the cooling check of water-bath, pours the product after sterilization in aseptic water cooling pond immediately, and what keep afloat is gas leakage product, and be removed, and dry remaining qualified product with blower fan, and labelled;
11) packing warehouse-in, the product after the cooling check of step 10) water-bath, after packing, warehouse-in after QC check.
2. the peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) according to claim 1 machining process, is characterized in that: described step 2) blanching institute water is, well water passes through ultraviolet disinfection after filtering again.
3. the peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) according to claim 1 machining process, is characterized in that: the blower fan of described step 10) is vibration fan, strong dc air-heater.
4. the peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) according to claim 1 machining process, is characterized in that: described step 5) with the key component of flavoring and as follows with the mass fraction content of the proportion relation of bamboo shoot sheet:
100 parts of bamboo shoot sheets,
75 parts, water,
1.6 parts of edible salts,
3 parts of white granulated sugars,
0.6 part of monosodium glutamate,
1.2 parts of yellow rice wine,
1.3 parts, mature vinegar,
0.08 part of chilli,
0.13 part of pepper powder,
Anistree 0.1 part,
0.08 part of fennel seeds,
0.05 part, cassia bark.
5. the peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) according to claim 1 machining process, is characterized in that: in described step 7), the preparation method of spice chilli oil used is: soybean oil is heated to 145 ~ 155 ℃, adds chilli, frying 3 ~ 5 minutes, makes chilli oil.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381929A (en) * | 2014-11-30 | 2015-03-04 | 沅江市芙蓉唐农业科技开发有限公司 | Preparation method of reed shoots |
| CN104522546A (en) * | 2014-12-07 | 2015-04-22 | 洪寒俊 | A processing method for nutritional bamboo shoot slices with sesame oil |
| CN104783084A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Hand peeling bamboo shoot production technology |
| CN105212124A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor eight of instant bagged crosses bamboo shoot |
| CN105249447A (en) * | 2015-11-26 | 2016-01-20 | 福建绿宝食品集团有限公司 | Instant pleurotus eryngii and making method thereof |
| CN106307222A (en) * | 2016-08-26 | 2017-01-11 | 建宁县华新食品有限公司 | Instant bagged bamboo shoot preparing process |
| CN106343445A (en) * | 2016-08-26 | 2017-01-25 | 建宁县华新食品有限公司 | Preparation process of instant canned bamboo shoots |
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| CN114903159A (en) * | 2022-06-10 | 2022-08-16 | 郑州佳龙食品有限公司 | Production process of instant fresh bamboo shoot and konjak food |
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