CN104431843A - 一种发酵笋干的制备方法 - Google Patents
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 82
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 82
- 241001330002 Bambuseae Species 0.000 title claims abstract description 82
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 82
- 239000011425 bamboo Substances 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 240000000569 Musa basjoo Species 0.000 claims abstract description 9
- 235000000139 Musa basjoo Nutrition 0.000 claims abstract description 9
- 229920000742 Cotton Polymers 0.000 claims abstract description 5
- 239000010902 straw Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000004576 sand Substances 0.000 claims abstract description 4
- 239000004575 stone Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 abstract 3
- 238000007789 sealing Methods 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 238000003306 harvesting Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001113556 Elodea Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
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- 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
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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Abstract
一种发酵笋干的制备方法，涉及竹笋加工技术领域，其特征在于：包括下列步骤，(1)竹笋采收；(2)切片：去壳后切成笋片；(3)蒸煮；(4)发酵：笋片蒸煮后便放入发酵笼内任其发酵，笋片放入时，笼内周围和笼底应垫满芭蕉叶，然后将笋片层层放入，装满后用芭蕉叶或棉布密盖，上面再盖草席或塑料布，然后再压上石块或在塑料布上覆细砂一层，发酵最适温度为25～30℃，经压榨发酵10d后，笋片重量为鲜笋量的55％～60％；(5)干燥：发酵的笋干遇到晴天即应取出平铺在竹帘上曝晒，经4～5d，至色泽变为黄褐而略显透明时；(6)分级包装：成品分级后，每30kg装入麻袋，封存待售。本发明操作简单方便，加工的竹笋口感好，便于加工，加工时不容易损坏。
Description
技术领域
本发明涉及竹笋加工技术领域，具体涉及一种发酵笋干的制备方法。
背景技术
竹笋，在中国自古被当作“菜中珍品”。竹笋是中国传统佳肴，味香质脆，食用和栽培历史极为悠久。《诗经》中就有“加豆之实，笋菹鱼醢”、“其籁伊何，惟笋及蒲”等诗句，表明了人民食用竹笋有2500年以至3000年的历史。竹笋是中国传统佳肴，味香质脆，食用和栽培历史极为悠久。含有丰富的营养物质和微量元素，而且具有较高的药用价值，中医认为，竹笋味甘、部分微苦，性寒，能化痰下气，清热除烦，通利二便的功效。现有竹笋加工技术中，有的是直接作为鲜笋进行售卖，或者经过发酵的笋干，现有技术发酵的笋干由于发酵时直接放置在水内直接进行发酵，不进行压榨处理，发酵时笋片容易坏烂，导致笋干的口感较差。
发明内容
本发明所要解决的技术问题在于提供一种口感好，便于加工，加工时不容易损坏的发酵笋干的制备方法。
本发明解决上述技术问题采用以下的技术方案，
一种发酵笋干的制备方法，其特征在于：包括下列步骤，
(1)竹笋采收:选择麻笋先端已抽出4片小叶，笋长60～100cm时的笋；
(2)切片:去壳后切成笋片；
(3)蒸煮:将切好的笋片装入蒸笼或锅内蒸煮，锅内盛水约八成满，笋片以装满锅口或笼口为度，蒸煮时间每次lh；
(4)发酵:笋片蒸煮后便放入发酵笼内任其发酵，笋片放入时，笼内周围和笼底应垫满芭蕉叶，然后将笋片层层放入，装满后用芭蕉叶或棉布密盖，上面再盖草席或塑料布，然后再压上石块或在塑料布上覆细砂一层，发酵最适温度为25～30℃，经压榨发酵10d后，笋片重量为鲜笋量的55％～60％；
(5)干燥:发酵的笋干遇到晴天即应取出平铺在竹帘上曝晒，经4～5d，至色泽变为黄褐而略显透明时；
(6)分级包装:成品分级后，每30kg装入麻袋，封存待售。
(7)所述的蒸煮时每次加入花生油0.1L。
(8)所述的干燥在冷却内冷风干燥处理，干燥后的笋干的含水量低于10％。
本发明的有益效果是：本发明操作简单方便，加工的竹笋口感好，便于加工，加工时不容易损坏。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
一种发酵笋干的制备方法，其特征在于：包括下列步骤，
(1)竹笋采收:选择麻笋先端已抽出4片小叶，笋长60～100cm时的笋；
(2)切片:去壳后切成笋片；
(3)蒸煮:将切好的笋片装入蒸笼或锅内蒸煮，锅内盛水约八成满，笋片以装满锅口或笼口为度，蒸煮时间每次lh；
(4)发酵:笋片蒸煮后便放入发酵笼内任其发酵，笋片放入时，笼内周围和笼底应垫满芭蕉叶，然后将笋片层层放入，装满后用芭蕉叶或棉布密盖，上面再盖草席或塑料布，然后再压上石块或在塑料布上覆细砂一层，发酵最适温度为25～30℃，经压榨发酵10d后，笋片重量为鲜笋量的55％～60％；
(5)干燥:发酵的笋干遇到晴天即应取出平铺在竹帘上曝晒，经4～5d，至色泽变为黄褐而略显透明时；
(6)分级包装:成品分级后，每30kg装入麻袋，封存待售。
(7)所述的蒸煮时每次加入花生油0.1L。
(8)所述的干燥在冷却内冷风干燥处理，干燥后的笋干的含水量低于10％。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种发酵笋干的制备方法，其特征在于：包括下列步骤，
(1)竹笋采收:选择麻笋先端已抽出4片小叶，笋长60～100cm时的笋；
(2)切片:去壳后切成笋片；
(3)蒸煮:将切好的笋片装入蒸笼或锅内蒸煮，锅内盛水约八成满，笋片以装满锅口或笼口为度，蒸煮时间每次lh；
(4)发酵:笋片蒸煮后便放入发酵笼内任其发酵，笋片放入时，笼内周围和笼底应垫满芭蕉叶，然后将笋片层层放入，装满后用芭蕉叶或棉布密盖，上面再盖草席或塑料布，然后再压上石块或在塑料布上覆细砂一层，发酵最适温度为25～30℃，经压榨发酵10d后，笋片重量为鲜笋量的55％～60％；
(5)干燥:发酵的笋干遇到晴天即应取出平铺在竹帘上曝晒，经4～5d，至色泽变为黄褐而略显透明时；
(6)分级包装:成品分级后，每30kg装入麻袋，封存待售。
2.根据权利要求1所述的一种发酵笋干的制备方法，其特征在于，所述的蒸煮时每次加入花生油0.1L。
3.根据权利要求1所述的一种发酵笋干的制备方法，其特征在于，所述的干燥在冷却内冷风干燥处理，干燥后的笋干的含水量低于10％。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360509A (zh) * | 2016-11-08 | 2017-02-01 | 黄钰雪 | 一种麻竹笋的加工方法 |
| CN108056420A (zh) * | 2017-12-14 | 2018-05-22 | 宜宾有正农业开发有限公司 | 干笋加工方法 |
| CN108740695A (zh) * | 2018-05-02 | 2018-11-06 | 福建峨嵋祥鑫生态笋竹食品有限公司 | 一种竹笋腌制的方法 |
| CN110326763A (zh) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | 一种毛竹笋与芥菜共同作用加工酸笋的方法 |
-
2014
- 2014-11-18 CN CN201410663938.1A patent/CN104431843A/zh active Pending
Non-Patent Citations (1)
| Title |
|---|
| 辉朝茂等: "《竹类培育与利用》", 31 October 1996, 中国林业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360509A (zh) * | 2016-11-08 | 2017-02-01 | 黄钰雪 | 一种麻竹笋的加工方法 |
| CN108056420A (zh) * | 2017-12-14 | 2018-05-22 | 宜宾有正农业开发有限公司 | 干笋加工方法 |
| CN108740695A (zh) * | 2018-05-02 | 2018-11-06 | 福建峨嵋祥鑫生态笋竹食品有限公司 | 一种竹笋腌制的方法 |
| CN110326763A (zh) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | 一种毛竹笋与芥菜共同作用加工酸笋的方法 |
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