CN104366402A - pickled bamboo shoots - Google Patents

Abstract

Disclosed is a processing method of pickled bamboo shoots. The method includes adopting bamboo shoot sheets as raw materials, and obtaining the products by pickling through marinade. By the aid of the method, the bamboo shoots are maintained in a fresh and brittle state, are crispy to taste and are adaptive to being eaten with sour, spicy and sweet tastes, and the loss of nutrients is avoided. Meanwhile, the prepared bamboo shoots can be eaten after a package bag is opened instantly and can serve as dishes or leisure foods, and the market prospect is promised.

Description

One pickles bamboo shoots

Technical field

The present invention relates to a kind of technical field of vegetable deep-processing, be specifically related to a kind of processing method of pickling bamboo shoots.

Technical background

Bamboo shoots are young shoots of bamboo, also referred to as bamboo shoot.Be China's tradition delicacies, the fragrant matter of taste is crisp, edible very long with cultivation history.Just there is the verse 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 " in " Book of Songs ", indicate the history that people's Edible bamboo shoot has 2500 down to 3000.

Bamboo shoots, are taken as " in dish treasure " in China from ancient times, and nutritionally, the past has many people to think, although bamboo shoots taste is delicious, does not have what nutrition, and what have even thinks " eat meal bamboo shoot will scrape three days oil ".This understanding is inaccurate.In fact, 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, 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 in protein metabolism process, occupy the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction, having certain content, is excellent health-care vegetable.

Bamboo shoots also containing a large amount of cellulose, can not only promote intestines peristalsis, go having indigestion, anti-constipation, and are the good food that overweight people loses weight.Generally speaking, effect of bamboo shoots has:

(1) Appetizing spleen-tonifying.Bamboo shoots contain a kind of nitrogen substance of white, constitute the delicate fragrance that bamboo shoots are exclusive, the effect have appetizing, promoting digestion, whet the appetite, and can be used for illnesss such as treating gasteremphraxis, indigestion, have no appetite;

(2) wide chest profit diaphragm, logical intestines defecation.The sweet cold tonneau of bamboo shoots, the string contained by it can increase the amount of storing of enteron aisle moisture, promotes gastrointestinal peristalsis, reduces pressure in intestines, reduces stool consistency, ight soil deliquescing profit is discharged, is used for the treatment of constipation, prevention intestinal cancer; In addition, its high-load cellulose can reduce the absorption of human body to fat in intestines, reduces the incidence of disease with high fat of blood diseases related;

(3) diaphragm dissolving phlegm is opened.Bamboo shoots have the feature of low sugar, low fat, are rich in string, can reduce superabundant fats in body, and dissolving phlegm stagnation resolvation is stagnant, treatment hypertension, high fat of blood, hyperglycemia, and have certain prevention effect to Alimentary Tract Cancer and breast cancer;

(4) immunity of organisms is strengthened.In bamboo shoots, the content of vegetable protein, electrolytes and minerals is all very high, contributes to the immunologic function strengthening body, improves disease resistance ability.

The bamboo shoots of current listing mainly contain fresh goods, sour product and dry product.Fresh goods bamboo shoots are reprocessed in blocks, thread after soaked cleaning by the fresh bamboo shoot of taking, and namely then cook by scalding with boiling water becomes finished product.Its processing method technique of such fresh goods is simple, and the finished product mouthfeel of formation is good, but the shelf-life is short, and the easy souring of finished product is gone bad.

Acid product bamboo shoots are also that fresh bamboo shoot are pickled into sour product again after roughing, and be processed into its technics comparing of so sour product complicated, the formation cycle of finished product is also long, and mouthfeel is single.

The processing of dry product bamboo shoots is well-done through boiling after being shelled by young bamboo shoot, and section is dried or fire-cureed to dry, meat soft, color and luster is glossy in dark red or silaceous dried bamboo shoots.The dry product long shelf-life formed by such technique, but its processing technology is very complicated, and product without tender and crisp sense, does not have feeling of freshness when edible yet.

Summary of the invention

Object of the present invention is exactly overcome the deficiencies in the prior art and provide brand-new a kind of processing method of pickling bamboo shoots.Specifically comprise: take sliced bamboo shoot as raw material, and salted by preserved materials.By implementing the present invention, keep bamboo shoots bamboo shoot fresh, tender and crisp, mouthfeel matter is energetically clear and melodious, sour, peppery, sweet all agreeable to the taste, and nutrition is not run off.Meanwhile, the bamboo shoots of to implement prepared by the present invention out open bag and edible, and can cook staple food vegetable, also can be used as snack food, market prospects are very wide.

The present invention is achieved through the following technical solutions:

One pickles bamboo shoots, is in technical scheme: take sliced bamboo shoot as raw material, and salted by preserved materials.

Described sliced bamboo shoot preparation method is as follows:

(1) feedstock capture: tap jointing, sheaths of bamboo shoots leaf reflexed, shows 2 to 3 the hollow joints of blue or green cylinder, is highly the fresh bamboo shoot of 100 to 160 centimetres;

(2) peel off: should be peeled off field by the fresh bamboo shoot after tapping, process of peeling off does not destroy bamboo shoot body;

(3) get cylinder: up cut successively from root, between joint and joint, bamboo shoot cylinder two lignifying part is lost, cuts fresh and tender bamboo shoot cylinder;

(4) cut into slices: according to a conventional method bamboo shoot cylinder is cut into some;

(5) boiling: according to a conventional method sliced bamboo shoot is boiled;

Described preserved materials preparation method is as follows:

(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;

(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;

The described bamboo shoots preparation method that pickles is as follows:

(1) raw material composition and proportioning: sliced bamboo shoot 1 part, preserved materials 3 ~ 4 parts;

(2) pickle: above-mentioned sliced bamboo shoot is positioned in a nonmetallic vessel, then preserved materials to be poured in container and to flood and sliced bamboo shoot, finally vessel port envelope is got up and pickled 20 ~ 30 days;

(3) finished product: got from preserved materials by sliced bamboo shoot, is then sub-packed according to quantity in packaging bag and obtains finished product bamboo shoots curing food.

The present invention both had the following advantages:

1, proposed by the invention its processing technology of bamboo shoots of pickling is simple, easily implements.

2, by implementing the present invention, keep bamboo shoots bamboo shoot fresh, tender and crisp, mouthfeel matter is energetically clear and melodious, sour, peppery, sweet all agreeable to the taste, and nutrition is not run off.

3, by implementing the present invention, the bamboo shoots prepared open bag and edible, can cook staple food vegetable, also can be used as snack food, and market prospects are very wide.

Detailed description of the invention

Below in conjunction with embodiment, method of the present invention is further illustrated.

One pickles bamboo shoots, is in technical scheme: take sliced bamboo shoot as raw material, and salted by preserved materials.

Detailed description of the invention is as follows:

1, sliced bamboo shoot preparation method is as follows:

(1) feedstock capture: tap jointing, sheaths of bamboo shoots leaf reflexed, shows 2 to 3 the hollow joints of blue or green cylinder, is highly the fresh bamboo shoot of 100 to 160 centimetres;

(2) peel off: should be peeled off field by the fresh bamboo shoot after tapping, process of peeling off does not destroy bamboo shoot body;

(3) get cylinder: up cut successively from root, between joint and joint, bamboo shoot cylinder two lignifying part is lost, cuts fresh and tender bamboo shoot cylinder;

(4) cut into slices: according to a conventional method bamboo shoot cylinder is cut into some;

(5) boiling: according to a conventional method sliced bamboo shoot is boiled.

2, preserved materials preparation method is as follows:

(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;

(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain.

3, bamboo shoots preparation method is pickled as follows:

(1) raw material composition and proportioning: sliced bamboo shoot 1 part, preserved materials 3 ~ 4 parts;

(2) pickle: above-mentioned sliced bamboo shoot is positioned in a nonmetallic vessel, then preserved materials to be poured in container and to flood and sliced bamboo shoot, finally vessel port envelope is got up and pickled 20 ~ 30 days;

(3) finished product: got from preserved materials by sliced bamboo shoot, is then sub-packed according to quantity in packaging bag and obtains finished product bamboo shoots curing food.

Claims (1)

1. pickle bamboo shoots, it is characterized in that: take sliced bamboo shoot as raw material, and salted by preserved materials;

Described sliced bamboo shoot preparation method is as follows:

(1) feedstock capture: tap jointing, sheaths of bamboo shoots leaf reflexed, shows 2 to 3 the hollow joints of blue or green cylinder, is highly the fresh bamboo shoot of 100 to 160 centimetres;

(2) peel off: should be peeled off field by the fresh bamboo shoot after tapping, process of peeling off does not destroy bamboo shoot body;

(3) get cylinder: up cut successively from root, between joint and joint, bamboo shoot cylinder two lignifying part is lost, cuts fresh and tender bamboo shoot cylinder;

(4) cut into slices: according to a conventional method bamboo shoot cylinder is cut into some;

(5) boiling: according to a conventional method sliced bamboo shoot is boiled;

Described preserved materials preparation method is as follows:

(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;

(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously,. then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;

The described bamboo shoots preparation method that pickles is as follows:

(1) raw material composition and proportioning: sliced bamboo shoot 1 part, preserved materials 3 ~ 4 parts;

(2) pickle: above-mentioned sliced bamboo shoot is positioned in a nonmetallic vessel, then preserved materials to be poured in container and to flood and sliced bamboo shoot, finally vessel port envelope is got up and pickled 20 ~ 30 days;

(3) finished product: got from preserved materials by sliced bamboo shoot, is then sub-packed according to quantity in packaging bag and obtains finished product bamboo shoots curing food.