CN103689501A - Method for processing pickled sour bamboo shoot - Google Patents

Abstract

The invention belongs to the field of processing of vegetable subsidiary foods, and relates to a method for processing pickled sour bamboo shoot. Bamboo shoot is traditional Chinese food, has a fragrant flavor, is crisp, is consumed by people for centuries, and has a very long cultivation history. The verse in 'the book of songs' indicates that the history of eating bamboo shoot can back for 2500-3000 years. The sour bamboo shoot fermented from the tender bamboo shoot is a sour pickled vegetable, has the acid and salty taste, is crisp and tasty, and has health-care functions of stimulating appetite, helping digestion, preventing constipation, lowering cholesterol and resisting tumors. The processing method is characterized by comprising the following steps of selecting materials; cutting into cubes and soaking; primarily pickling; pickling again; and packaging. The pickled sour bamboo shoot prepared by adopting the method takes on milk white, has the sour and salty taste, is crisp and tasty, and holds the delicious flavor of the bamboo shoot. The method for processing the pickled sour bamboo shoot is simple, is easy to control, and is applicable to both home processing and large scale production in food enterprises.

Description

The processing method of a kind of salt marsh acid bamboo shoot

Technical field

The invention belongs to vegetables non-staple food manufacture field, is the processing method of a kind of salt marsh acid bamboo shoot.

Background technology

Bamboo is perennial evergreen herbaceous plant, and edible part is nascent, tender fertilizer, short strong bud or whip.Bamboo shoots are young shoots of bamboo, also referred to as bamboo shoot.Bamboo shoots are taken as " treasure in dish " from ancient times in China.Bamboo shoots contain the materials such as 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, and multivitamin and carotene carotene content double many than Chinese cabbage content; And the protein comparative superiority of bamboo shoots, the lysine of needed by human, tryptophan, threonine, phenylalanine, and the glutamic acid and the cystine that has Protein requirement configuration interaction that in protein metabolism process, occupy critical role, there is certain content, be good health-care vegetable.

Bamboo shoots are not only rich in multiple nutrients material, and have higher medical value.The traditional Chinese medical science thinks, bamboo shoots taste is sweet, the micro-hardship of part, cold in nature, can eliminating phlegm and keeping the adverse QI downwards, and clearing heat and relieving fidgetness, tonneau two is just.< < Mingyi Bielu > > says its " beneficial gas, can eat for a long time for main quenching one's thirst, dredging water passages "; < < A Supplement to the Compendium of Materia Medica > > says its " saliva that reduces phlegm, helps digestion swollen for sharp nine orifices, promoting blood circulation ", is especially good at the hot phlegm in Qinghua.

Bamboo shoots are Chinese traditional delicacies, and the fragrant matter of taste is crisp, edible very long with cultivation history.In < < Book of Songs > >, just there are the verses such as " adding beans real; bamboo shoot marshland full of water weeds fish fish or meat paste ", " its an ancient musical pipe Yi He; only bamboo shoot and Pu ", shown that people's Edible bamboo shoot has 2500 so that the history of 3000.

The traditional Chinese medical science is thought that bamboo shoots taste is sweet, is slightly cold, nontoxic, pharmaceutically there is clearing heat and eliminating phlegm, beneficial gas and stomach, control quench one's thirst, the effect such as the refreshing stomach of dredging water passages, sharp diaphragm.Bamboo shoots also have the feature of low fat, low sugar, multifilament, and Edible bamboo shoot can not only promote intestines peristalsis, helps digest, and goes having indigestion, anti-constipation, and have the effect of preventing colorectal cancer.Bamboo shoots are fatty, starch seldom, belong to natural low fat, low-calorie diet, be the good merchantable brand that overweight people loses weight.Health scholar think, the people on the ground that bamboo grove grows thickly are the longevity how long, and seldom suffers from hypertension, this with often eat bamboo shoots and have certain relation.

Acid bamboo shoot be with tender bamboo shoots by the salted a kind of tart flavour pickles of fermentation, mouthfeel acid is salty, fresh and crisp, have the appetite of increasing, aid digestion, prevent constipation, reduction cholesterol, the health-care effect such as antitumor.

Summary of the invention

The object of the present invention is to provide the processing method of a kind of salt marsh acid bamboo shoot.

The object of the invention is to be achieved through the following technical solutions:

A processing method for salt marsh acid bamboo shoot, is characterized in that comprising following processing step:

(1) select materials:

Choosing old tender moderate bamboo shoots is raw material, rejects thick old and excessive, too small bamboo shoot;

(2) stripping and slicing, immersion:

By the material of choosing cut root, peel off, stripping and slicing, immersion be standby;

(3) just steep:

Every 10% salt solution 70-80 kilogram for double centner bamboo shoot piece, bamboo shoot piece is laid in cylinder (bucket), fill salt solution and add stone pressure thereon with bamboo curtain splint, make salt solution submergence bamboo shoot base 5-10 centimetre, saline solution is apart from cylinder (bucket) mouthful 10 centimetres of left and right, add a cover, put shady and cool place, allow its spontaneous fermentation, approximately through one week, fermentation ends, sour bamboo shoot;

(4) multiple stain:

Bamboo shoot piece in two cylinders is reaped in another sky cylinder, in two cylinders, salt solution mixes, in every double centner salt solution with 10 kilograms of salt, after dissolving, pour in the cylinder of dress bamboo shoot, every double centner acid bamboo shoot add 60 kilograms of strong brines, take and flood bamboo shoot piece as degree, on it, add a cover bamboo curtain splint stone and lid, still put the storage of shady and cool place;

(5) packing:

The bamboo shoot piece that salt marsh is good picks up, and with compound plastic bag or vial packing, vacuum-pumping and sealing, is finished product.

Described salt marsh acid bamboo shoot are made by said method.

Beneficial effect of the present invention

1, the salt marsh acid bamboo shoot that the present invention makes are creamy white, and taste acid is salty, clear and melodious good to eat, has kept the delicious flavour of bamboo shoots.

2, the inventive method is made simply, and technique is easily controlled, and is both applicable to the family manufacture daily life of a family pickles, also suitable food enterprise large-scale production.

The specific embodiment

Embodiment 1

Choosing old tender moderate bamboo shoots is raw material, by the material of choosing cut root, peel off, stripping and slicing, immersion be standby; 70 kilograms of 10% salt solution for double centner bamboo shoot piece, are laid in bamboo shoot piece in cylinder, fill salt solution and add stone pressure thereon with bamboo curtain splint, make salt solution submergence bamboo shoot base 5-10 centimetre, saline solution, apart from 10 centimetres of left and right of cylinder mouth, is added a cover, and puts shady and cool place, allows its spontaneous fermentation, approximately through one week, fermentation ends, sour bamboo shoot; Bamboo shoot piece in two cylinders is reaped in another sky cylinder, and in two cylinders, salt solution mixes, in salt solution with 7 kilograms of salt, after dissolving, pour in the cylinder of dress bamboo shoot, sour bamboo shoot add 60 kilograms of strong brines, take and flood bamboo shoot piece as degree, on it, add a cover bamboo curtain splint stone and lid, still put the storage of shady and cool place; The bamboo shoot piece that salt marsh is good picks up, and uses compound plastic bag packing, and vacuum-pumping and sealing, is finished product.

Embodiment 2

Choosing old tender moderate bamboo shoots is raw material, by the material of choosing cut root, peel off, stripping and slicing, immersion be standby; 80 kilograms of 10% salt solution for double centner bamboo shoot piece, are laid in bamboo shoot piece in cylinder, fill salt solution and add stone pressure thereon with bamboo curtain splint, make salt solution submergence bamboo shoot base 5-10 centimetre, saline solution, apart from 10 centimetres of left and right of cylinder mouth, is added a cover, and puts shady and cool place, allows its spontaneous fermentation, approximately through one week, fermentation ends, sour bamboo shoot; Bamboo shoot piece in two cylinders is reaped in another sky cylinder, and in two cylinders, salt solution mixes, in salt solution with 8 kilograms of salt, after dissolving, pour in the cylinder of dress bamboo shoot, sour bamboo shoot add 60 kilograms of strong brines, take and flood bamboo shoot piece as degree, on it, add a cover bamboo curtain splint stone and lid, still put the storage of shady and cool place; The bamboo shoot piece that salt marsh is good picks up, and uses vial packing, and vacuum-pumping and sealing, is finished product.

Claims (2)

1. a processing method for salt marsh acid bamboo shoot, is characterized in that comprising following processing step:

(1) select materials:

Choosing old tender moderate bamboo shoots is raw material, rejects thick old and excessive, too small bamboo shoot;

(2) stripping and slicing, immersion:

By the material of choosing cut root, peel off, stripping and slicing, immersion be standby;

(3) just steep:

Every 10% salt solution 70-80 kilogram for double centner bamboo shoot piece, bamboo shoot piece is laid in cylinder (bucket), fill salt solution and add stone pressure thereon with bamboo curtain splint, make salt solution submergence bamboo shoot base 5-10 centimetre, saline solution is apart from cylinder (bucket) mouthful 10 centimetres of left and right, add a cover, put shady and cool place, allow its spontaneous fermentation, approximately through one week, fermentation ends, sour bamboo shoot;

(4) multiple stain:

Bamboo shoot piece in two cylinders is reaped in another sky cylinder, in two cylinders, salt solution mixes, in every double centner salt solution with 10 kilograms of salt, after dissolving, pour in the cylinder of dress bamboo shoot, every double centner acid bamboo shoot add 60 kilograms of strong brines, take and flood bamboo shoot piece as degree, on it, add a cover bamboo curtain splint stone and lid, still put the storage of shady and cool place;

(5) packing:

The bamboo shoot piece that salt marsh is good picks up, and with compound plastic bag or vial packing, vacuum-pumping and sealing, is finished product.

2. the method for claim 1 makes salt marsh acid bamboo shoot.