CN104431844A - Processing technique of seasoning bamboo shoot - Google Patents
Processing technique of seasoning bamboo shoot Download PDFInfo
- Publication number
- CN104431844A CN104431844A CN201410663939.6A CN201410663939A CN104431844A CN 104431844 A CN104431844 A CN 104431844A CN 201410663939 A CN201410663939 A CN 201410663939A CN 104431844 A CN104431844 A CN 104431844A
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- China
- Prior art keywords
- bamboo shoot
- seasoning
- bamboo
- rinsing
- namely
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technique of a seasoning bamboo shoot and relates to the technical field of processing of bamboo shoots. The processing technique is characterized by comprising the following steps: (1) selecting materials; (2) removing bamboo shoot bases and peeling; (3) cutting and classifying, namely symmetrically cutting bamboo shoots, cutting off bamboo shoot tip parts which are about 15cm in length, cutting lower ends into 3-5 pieces according to length and size; (4) pre-stewing, namely performing classified pre-stewing, adding 0.04% to 0.05% citric acid in water, and pre-stewing for 40-80 minutes after the water is boiled; (5) cooling; (6) shaping, namely trimming after cooling, removing bamboo shoot peels completely or slicing and squeezing; (7) rinsing for the first time, namely rinsing the cut bamboo shoot slices or trimmed bamboo shoot blocks in flowing fresh water, and stirring frequently; (8) rinsing for the second time, namely rinsing the bamboo shoot slices or bamboo shoot blocks in a hot solution before bagging; (9) seasoning, namely adding seasoning juice according to the amount of soup, boiling, and filtering, wherein 0.2% to 0.3 D-erythorbic acid is added into the seasoning juice; and (10) bagging. The processing technique disclosed by the invention is convenient to operate, and the processed bamboo shoots are good in taste, long in preservation time and unlikely to go bad.
Description
Technical field
The present invention relates to bamboo shoot process technical field, be specifically related to a kind of processing technology of seasoning bamboo shoot.
Background technology
Bamboo shoots, are taken as " in dish treasure " in China from ancient times.Bamboo shoots are Chinese tradition delicacies, and 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 Chinese tradition delicacies, and the fragrant matter of taste is crisp, edible very long with cultivation history.Containing abundant nutriment and trace element, and have higher medical value, the traditional Chinese medical science is thought, bamboo shoots taste is sweet, the micro-hardship of part, cold in nature, energy eliminating phlegm and keeping the adverse QI downwards, clearing heat and relieving fidgetness, effect of smoothening secretion.In existing bamboo shoot process technology, have plenty of and directly sell as fresh bamboo shoot, or bamboo shoots by fermentation, the bamboo shoot that process is pickled and dried bamboo shoots etc., existing bamboo shoot are all the bamboo shoot without seasoning mostly, and taste is poor, and bamboo shoot holding time after seasoning is not long, be not easy to go bad, spoiled.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of features good taste, and the holding time is long, is not easy the processing technology of the seasoning bamboo shoot gone bad.
The present invention solves the problems of the technologies described above and adopts following technical scheme,
A processing technology for seasoning bamboo shoot, is characterized in that: comprise the following steps,
(1) select materials: select the new fresh bamboo shoots that the same day, Mining dug;
(2) remove bamboo shoot pocket, peel off: cut the old man that can be able to not eat, divest bamboo shoot shell, tender tips of bamboo shoot part retains edible tender bamboo shoot clothing;
(3) cutting classification: by bamboo shoot to cuing open, cuts the tender tips of bamboo shoot part being about 15cm, under look closely length and become 3 ~ 5 pieces with size cutting;
(4) precook: Mining gets classification and precooks, adding citric acid 0.04% ~ 0.05% in water, with water boiling timing, duration 40 ~ 80min;
(5) cool: after precooking, take out bamboo shoots, drop into flowing clear water cooling 1 ~ 2h immediately;
(6) shaping: repair after cooling, remove bamboo shoot clothing, or section, and squeeze;
(7) first time rinsing: the bamboo shoot sheet cut or the bamboo shoot block trimmed, puts into the rinsing of flowing clear water, and often stirs;
(8) second time rinsing: drop into rinsing in hydrothermal solution before pack, then seasoning;
(9) seasoning: add baste, carry out batching ， Yu System baste by adding taste formula, boil filtration, add by soup juice amount, described baste adds the D sodium isoascorbate of 0.2% ~ 0.3%;
(10) pack.
In described step (5), clear water rinses and continues one day night.
Described pack is vacuum packaging afterwards, packs rear and carries out sterilization processing.
Solid in described packed back pkt. accounts for more than 95% of weight.
The present invention after packaging packaging bag underwear solid is main, and with the addition of D sodium isoascorbate in baste and have good antiseptic effect, can the control bamboo shoot of long period go bad.
The invention has the beneficial effects as follows: the present invention is easy to operate, the bamboo shoots mouthfeel good taste of processing is good, and the holding time is long, is not easy to go bad.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
A processing technology for seasoning bamboo shoot, is characterized in that: comprise the following steps,
(1) select materials: select the new fresh bamboo shoots that the same day, Mining dug;
(2) remove bamboo shoot pocket, peel off: cut the old man that can be able to not eat, divest bamboo shoot shell, tender tips of bamboo shoot part retains edible tender bamboo shoot clothing;
(3) cutting classification: by bamboo shoot to cuing open, cuts the tender tips of bamboo shoot part being about 15cm, under look closely length and become 3 ~ 5 pieces with size cutting;
(4) precook: Mining gets classification and precooks, adding citric acid 0.04% ~ 0.05% in water, with water boiling timing, duration 40 ~ 80min;
(5) cool: after precooking, take out bamboo shoots, drop into flowing clear water cooling 1 ~ 2h immediately;
(6) shaping: repair after cooling, remove bamboo shoot clothing, or section, and squeeze;
(7) first time rinsing: the bamboo shoot sheet cut or the bamboo shoot block trimmed, puts into the rinsing of flowing clear water, and often stirs;
(8) second time rinsing: drop into rinsing in hydrothermal solution before pack, then seasoning;
(9) seasoning: add baste, carry out batching ， Yu System baste by adding taste formula, boil filtration, add by soup juice amount, described baste adds the D sodium isoascorbate of 0.2% ~ 0.3%;
(10) pack.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. a processing technology for seasoning bamboo shoot, is characterized in that: comprise the following steps,
(1) select materials: select the new fresh bamboo shoots that the same day, Mining dug;
(2) remove bamboo shoot pocket, peel off: cut the old man that can be able to not eat, divest bamboo shoot shell, tender tips of bamboo shoot part retains edible tender bamboo shoot clothing;
(3) cutting classification: by bamboo shoot to cuing open, cuts the tender tips of bamboo shoot part being about 15cm, under look closely length and become 3 ~ 5 pieces with size cutting;
(4) precook: Mining gets classification and precooks, adding citric acid 0.04% ~ 0.05% in water, with water boiling timing, duration 40 ~ 80min;
(5) cool: after precooking, take out bamboo shoots, drop into flowing clear water cooling 1 ~ 2h immediately;
(6) shaping: repair after cooling, remove bamboo shoot clothing, or section, and squeeze;
(7) first time rinsing: the bamboo shoot sheet cut or the bamboo shoot block trimmed, puts into the rinsing of flowing clear water, and often stirs;
(8) second time rinsing: drop into rinsing in hydrothermal solution before pack, then seasoning;
(9) seasoning: add baste, carry out batching ， Yu System baste by adding taste formula, boil filtration, add by soup juice amount, described baste adds the D sodium isoascorbate of 0.2% ~ 0.3%;
(10) pack.
2. the processing technology of a kind of seasoning bamboo shoot according to claim 1, is characterized in that, in described step (5), clear water rinses and continues one day night.
3. the processing technology of a kind of seasoning bamboo shoot according to claim 1, is characterized in that, described pack is vacuum packaging afterwards, packs rear and carries out sterilization processing.
4. the processing technology of a kind of seasoning bamboo shoot according to claim 1, is characterized in that, the solid in described packed back pkt. accounts for more than 95% of weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663939.6A CN104431844A (en) | 2014-11-18 | 2014-11-18 | Processing technique of seasoning bamboo shoot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663939.6A CN104431844A (en) | 2014-11-18 | 2014-11-18 | Processing technique of seasoning bamboo shoot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431844A true CN104431844A (en) | 2015-03-25 |
Family
ID=52879192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410663939.6A Pending CN104431844A (en) | 2014-11-18 | 2014-11-18 | Processing technique of seasoning bamboo shoot |
Country Status (1)
| Country | Link |
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| CN (1) | CN104431844A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736587A (en) * | 2017-10-25 | 2018-02-27 | 漳州明成食品有限公司 | A kind of preparation method for seasoning numb bamboo shoot |
| CN108740896A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The manufacture craft of red oil cigarette bamboo shoot catsup and pickled vegetables |
| CN109846005A (en) * | 2019-01-17 | 2019-06-07 | 江西广雅食品有限公司 | A kind of processing method of original flavor bamboo shoot in water |
| CN109907256A (en) * | 2019-02-20 | 2019-06-21 | 重庆市包黑子食品有限公司 | A kind of processing method of seasoning bamboo shoot plate muscle |
| CN114847339A (en) * | 2022-05-23 | 2022-08-05 | 贵州省桐梓县康利绿色食品有限公司 | Processing method and processing device for keeping bamboo shoot brittleness |
-
2014
- 2014-11-18 CN CN201410663939.6A patent/CN104431844A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 辉朝茂等: "《竹类培育与利用》", 31 October 1996 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736587A (en) * | 2017-10-25 | 2018-02-27 | 漳州明成食品有限公司 | A kind of preparation method for seasoning numb bamboo shoot |
| CN108740896A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The manufacture craft of red oil cigarette bamboo shoot catsup and pickled vegetables |
| CN109846005A (en) * | 2019-01-17 | 2019-06-07 | 江西广雅食品有限公司 | A kind of processing method of original flavor bamboo shoot in water |
| CN109907256A (en) * | 2019-02-20 | 2019-06-21 | 重庆市包黑子食品有限公司 | A kind of processing method of seasoning bamboo shoot plate muscle |
| CN114847339A (en) * | 2022-05-23 | 2022-08-05 | 贵州省桐梓县康利绿色食品有限公司 | Processing method and processing device for keeping bamboo shoot brittleness |
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Application publication date: 20150325 |