CN103621930A - Processing process for instant spicy chili oil bamboo shoot slices - Google Patents

Processing process for instant spicy chili oil bamboo shoot slices Download PDF

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Publication number
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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CN
China
Prior art keywords
bamboo shoot
water
parts
stewing
spice
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Pending
Application number
CN201310620532.0A
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Chinese (zh)
Inventor
吴治德
余盛灯
杨莆城
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FUJIAN XIANGXIA CHUFANG FOOD Co Ltd
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FUJIAN XIANGXIA CHUFANG FOOD Co Ltd
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Application filed by FUJIAN XIANGXIA CHUFANG FOOD Co Ltd filed Critical FUJIAN XIANGXIA CHUFANG FOOD Co Ltd
Priority to CN201310620532.0A priority Critical patent/CN103621930A/en
Publication of CN103621930A publication Critical patent/CN103621930A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

The peppery chilli oil bamboo shoot of a kind of instant perfume (or spice) machining process
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.
CN201310620532.0A 2013-11-29 2013-11-29 Processing process for instant spicy chili oil bamboo shoot slices Pending CN103621930A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN107373540A (en) * 2017-09-05 2017-11-24 海南思坦德生物科技股份有限公司 A kind of preparation method of coconut palm breast Moringa dish
CN108077768A (en) * 2017-12-22 2018-05-29 安徽光正食品有限公司 A kind of instant Chinese toon-braised meat

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CN1081072A (en) * 1992-07-06 1994-01-26 雷洪生 The production technology of bamboo shoot food series
CN1081586A (en) * 1993-05-29 1994-02-09 段国炎 Instant bamboo shoot
CN1117813A (en) * 1995-07-20 1996-03-06 夏益华 Flavour bamboo shoots and processing method thereof
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CN102008056A (en) * 2010-12-22 2011-04-13 黎川野趣食品有限公司 Process for preparing fragrant and crisp bamboo shoots
CN102630896A (en) * 2012-05-11 2012-08-15 汪永辉 Preparation method for puffed bamboo shoot
CN103385435A (en) * 2013-06-27 2013-11-13 重庆市轩瑞食品有限公司 Processing technology of chilli oil bamboo shoots

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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
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
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
CN107373540A (en) * 2017-09-05 2017-11-24 海南思坦德生物科技股份有限公司 A kind of preparation method of coconut palm breast Moringa dish
CN108077768A (en) * 2017-12-22 2018-05-29 安徽光正食品有限公司 A kind of instant Chinese toon-braised meat

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