CN104664293A - Pickled spiny bamboo shoot and preparation method thereof - Google Patents
Pickled spiny bamboo shoot and preparation method thereof Download PDFInfo
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- CN104664293A CN104664293A CN201510010014.6A CN201510010014A CN104664293A CN 104664293 A CN104664293 A CN 104664293A CN 201510010014 A CN201510010014 A CN 201510010014A CN 104664293 A CN104664293 A CN 104664293A
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Abstract
The invention discloses a preparation method of a pickled spiny bamboo shoot. The preparation method comprises the following steps: selecting raw materials, namely selecting spiny bamboo shoots after fixation as a main material, wherein every 100kg of the raw materials comprise 85kg of spiny bamboo shoots after fixation, 5kg of dry red chili powder, 3kg of edible salt, 0.5kg of dry perilla leaf powder, 1kg of white sugar, 2kg of shredded fresh ginger, 2kg of bitter scallion, 0.5kg of pepper and 1kg of dry Chinese prickly ash powder; adding the edible salt into the raw materials, fully stirring, packing into a tile tank, compacting, coating a preservative film and sealing by laying edible salt of which the thickness is 2cm; prohibiting contact between the edible salt and the raw materials, sealing the opening of the tank by an edible preservative film and fixing by a rubber band, and pickling for 25 to 30 days; and performing vacuum packaging and microwave sterilization, and inspecting that whether the product is qualified or not.
Description
Technical field
The invention belongs to food processing field, relate to one and pickle Chinese thorny bamboo shoot and preparation method thereof.
Background technology
Thorn bamboo, (formal name used at school: Acanthophyllum pungens) is the plant that Caryophyllaceae thorn leaf belongs to.Stalk height 8-20m, footpath 5-15cm, the long 20-35cm of internode, young stalk powder is green, and smooth surface is without hair, and base portion closely saves the angry root of ring above, stalk wall thickness 8-30mm; Turn yellowish green or light brown winter, all come off.
Edible Chinese thorny bamboo shoot is the tender stem of thorn bamboo, and eat more multiple bamboo shoot class raw it is fresh, tender, crisp, delicate fragrance local flavor and food therapy effect are given prominence to.Chinese thorny bamboo shoot is the Yunnan-Guizhou Plateau and Wuling mountain area characteristic wild vegetable, edible with a long history.The Chinese thorny bamboo shoot 9-10 month gathers, and single-strain fresh weight 15-30g is not etc.Chinese thorny bamboo shoot is not only high-quality food materials, is also the health food of successful.Nature and flavor: Gan Liang, effect: reducing fever and causing diuresis; Hemostasis.Function cures mainly: children's wind-heat cold; High heat; Urinary tract infections; Nosebleed epistaxis.
Thorn bamboo conventional machining techniques is: adopt back-peel off-complete (boiling water is to 7-8 maturation)=cold rinse-airing (eating raw) or dry (drying) and stew.Through repeatedly comparing: boiling water boils, and to boil be necessary, urge in removing Chinese thorny bamboo shoot tanning and tannin strengthens edibility.But eat conventional preservation method (cold water soak, 0-5 degree refrigerate, subzero 1-5 degree is freezing or quick-frozen) raw and all change Chinese thorny bamboo shoot natural faint scent characteristic.Dry or dry then as broad as long in general bamboo shoot class, not only palatability is poor, and food therapy effect reduces.
This technology keeps Chinese thorny bamboo shoot natural flavour mountaineous, strengthening food therapy effect, the complex art extended the shelf life again.
Summary of the invention
Technical problem to be solved by this invention is to provide one and pickles Chinese thorny bamboo shoot and preparation method thereof.
It is as follows that the present invention solves the problems of the technologies described above taked technical scheme:
1, pickle a preparation method for Chinese thorny bamboo shoot, comprising:
Choose raw material, major ingredient choose and complete after Chinese thorny bamboo shoot, calculate according to every 100kg:
Chinese thorny bamboo shoot 85kg after completing;
Chilli powder 4.5-5.5kg, salt 2.8-3.2kg, dry perilla leaf powder 0.5kg, white sugar 1kg, shredded ginger 1.8-2.2kg, bitter green onion 1.8-2.2kg, pepper 0.5kg, dry zanthoxylum powder 0.8-1.2kg;
Above-mentioned raw materials adds after salt loads watt cylinder compacting after fully mixing thoroughly, and carry out salt sealing coated with the salt spreading 2cm after preservative film, salt and raw material do not come in contact, and the sealing of cylinder mouth edible fresh-keeping film is also fixed with rubber band; Packaging, sterilizing, inspection, warehouse-in after 25-30 days pickle;
Curing condition: temperature 18-20 degree, place ventilates insect-and mouse-preventing facility;
Pickle standard: orange is green is main, the five colors are alternate; Smell: delicate fragrance is slightly pungent; Mouthfeel: tender crisp and fragrant is peppery good to eat.
Further, preferably, described in complete after the preparation method of Chinese thorny bamboo shoot, specifically comprise:
Collecting season: Wuling mountain area 20-October of September 10
Raw material standard: the tender bamboo shoot of the Chinese thorny bamboo shoot produced, height 25-35cm, diameter is greater than 0.6cm;
Manually carry out classification, grade scale: one-level diameter 0.6-1.0cm, secondary 1.1-1.5cm, three grades of 1.6-2.0gm, level Four 2.1-2.5cm, Pyatyi 2, more than 6cm;
Complete and to complete with chain-plate type blanching machine, one-level 8-10 minute, secondary 10-12 minute, three grades of 12-15 minute, level Four 15-18 minute, Pyatyi 18-20 minute, complete standard: toothpick can penetrate, and bamboo shoot appearance color is yellowish green.
Put into bubble washer rinsing immediately after completing, cool fast.
The Chinese thorny bamboo shoot that rinsing is good is filtered dry, after airing cutting with for subsequent use.
Further, preferably, described bitter green onion, chooses fresh bitter green onion, is cut into diameter is about 0.2-0.5cm particle with marking knife.
Further, preferably, described shredded ginger, its specification is diameter 0.1-0.2cm, length 1cm.
Further, preferably, pimiento clean dry of gathering is ground into 30 orders; Perilla leaf, Chinese prickly ash, pepper is ground into 50 orders after adopting back and drying;
Further, preferably, the Chinese thorny bamboo shoot pickled is mixed with the bitter green onion prepared, shredded ginger, perilla leaf, Chinese prickly ash, pepper CLRE Horizontal type helical ribbon mixer ratio, vacuumizes packaging, microwave sterilization.
A kind of be prepared from based on above method pickle Chinese thorny bamboo shoot.
After this invention takes such scheme, its final product, delicate fragrance is slightly pungent, tender crisp and fragrant is peppery good to eat, eating method: instant, adds shredded pork or chicken silk stir-fry dish cooked in a small wok, meaning the food is prepared with special care, especially better to cook fish soup, and it is to urinary tract infections, heatstroke apocleisis, anemopyretic cold good food therapy effect again.
Other features and advantages of the present invention will be set forth in the following description, and, partly become apparent from description, or understand by implementing the present invention.Object of the present invention and other advantages realize by method specifically noted in write description, claims and obtain.
Detailed description of the invention
Describe embodiments of the present invention in detail below with reference to embodiment, to the present invention, how application technology means solve technical problem whereby, and the implementation procedure reaching technique effect can fully understand and implement according to this.It should be noted that, only otherwise form conflict, each embodiment in the present invention and each feature in each embodiment can be combined with each other, and the technical scheme formed is all within protection scope of the present invention.
Embodiment one:
Pickle a preparation method for Chinese thorny bamboo shoot, comprising:
Choose raw material, major ingredient choose and complete after Chinese thorny bamboo shoot, calculate according to every 100kg:
Chinese thorny bamboo shoot 85kg after completing;
Chilli powder 4.5-5.5kg, salt 2.8-3.2kg, dry perilla leaf powder 0.5kg, white sugar 1kg, shredded ginger 1.8-2.2kg, bitter green onion 1.8-2.2kg, pepper 0.5kg, dry zanthoxylum powder 0.8-1.2kg;
Above-mentioned raw materials adds after salt loads watt cylinder compacting after fully mixing thoroughly, and carry out salt sealing coated with the salt spreading 2cm after preservative film, salt and raw material do not come in contact, and the sealing of cylinder mouth edible fresh-keeping film is also fixed with rubber band; Packaging, sterilizing, inspection, warehouse-in after 25-30 days pickle;
Curing condition: temperature 18-20 degree, place ventilates insect-and mouse-preventing facility;
Pickle standard: orange is green is main, the five colors are alternate; Smell: delicate fragrance is slightly pungent; Mouthfeel: tender crisp and fragrant is peppery good to eat.
Wherein, described in complete after the preparation method of Chinese thorny bamboo shoot, specifically comprise:
Collecting season: Wuling mountain area 20-October of September 10
Raw material standard: the tender bamboo shoot of the Chinese thorny bamboo shoot produced, height 25-35cm, diameter is greater than 0.6cm;
Manually carry out classification, grade scale: one-level diameter 0.6-1.0cm, secondary 1.1-1.5cm, three grades of 1.6-2.0gm, level Four 2.1-2.5cm, Pyatyi 2, more than 6cm;
Complete and to complete with FX1000 chain-plate type blanching machine, one-level 8-10 minute, secondary 10-12 minute, three grades of 12-15 minute, level Four 15-18 minute, Pyatyi 18-20 minute, complete standard: toothpick can penetrate, and bamboo shoot appearance color is yellowish green.
Put into bubble washer rinsing immediately after completing, cool fast; The Chinese thorny bamboo shoot that rinsing is good is filtered dry, after airing cutting with for subsequent use.
Wherein, described bitter green onion, chooses fresh bitter green onion, is cut into diameter is about 0.2-0.5cm particle with marking knife.
Wherein, described shredded ginger, its specification is diameter 0.1-0.2cm, length 1cm.
Wherein, pimiento gather clean dry pulverize (30 order); Perilla leaf, Chinese prickly ash, pepper is adopted back and dries rear pulverizing (50 order);
Wherein, the Chinese thorny bamboo shoot pickled is mixed with the bitter green onion prepared, shredded ginger, perilla leaf, Chinese prickly ash, pepper CLRE Horizontal type helical ribbon mixer ratio, vacuumizes packaging, microwave sterilization.
After this invention takes such scheme, its final product, delicate fragrance is slightly pungent, tender crisp and fragrant is peppery good to eat, eating method: instant, adds shredded pork or chicken silk stir-fry dish cooked in a small wok, meaning the food is prepared with special care, especially better to cook fish soup, and it is to urinary tract infections, heatstroke apocleisis, anemopyretic cold good food therapy effect again.
Embodiment two:
Wherein, according to above embodiment, in an object lesson, it comprises the following steps:
Adopt back-peel off-classification-classification-complete (FX-1000 chain-plate type blanching machine water temperature 100 degree, time 8-20 minute)-cleaning (bubble washer)-airing, cutting-batching mixing (CLRE Horizontal type helical ribbon mixer)-pickle-pack (DZ600/ZS double-chamber vacuum packing machine)-sterilizing (HQSD-50 tunnel type micro wave sterilization machine)-sampling observation-warehouse-in.
Specifically, its ratio is as follows:
Chinese thorny bamboo shoot 85kg, chilli powder 4.5-5.5kg, salt 2.8-3.2kg, dry perilla leaf powder 0.5kg, white sugar 1kg, shredded ginger 1.8-2.2kg, bitter green onion 1.8-2.2kg, pepper 0.5kg, dry zanthoxylum powder 0.8-1.2kg;
Wherein, being described in detail as follows of technical essential:
1 harvesting standard: collecting time, Wuling mountain area 20-October of September 10 (according to height above sea level), tender bamboo shoot height 25-35cm, diameter is less than not adopting of 0.6cm.
2 grade scales: one-level diameter 0.6-1.0cm, secondary 1.1-1.5cm, three grades of 1.6-2.0gm, level Four 2.1-2.5cm, Pyatyi 2, more than 6cm.
3 fixation times: one-level 8-10 minute.Secondary 10-12 minute, three grades of 12-15 minute, level Four 15-18 minute, Pyatyi 18-20 minute.
4 complete standard: toothpick can penetrate, and bamboo shoot appearance color is yellowish green.
5 Rapid Cleaning coolings: bamboo shoots internal and external temperature must be made in 3-5 minute to be down to 15-18 degree (normal temperature), and the Yu Wenhui that cooling completes not in time destroys the chlorophyll of Chinese thorny bamboo shoot further, reduces commodity quality.
Further, further, pimiento gather clean dry pulverize (30 order); Perilla leaf, Chinese prickly ash, pepper is adopted back and dries rear pulverizing (50 order); Bitter green onion is adopted back scrubbing and is only cut into diameter about 0,2-0.5cm particle with marking knife, and ginger is adopted back scrubbing and is only cut into shredded ginger (diameter 0.1-0.2cm, about length 1cm).Above-mentioned Ze seals coated with salt (salt and Ze can not be allowed the to expect to contact) salt spreading 2cm after preservative film after expecting that add salt loads watt cylinder compacting after fully mixing thoroughly.The sealing of cylinder mouth edible fresh-keeping film is also fixed with rubber band,
7 salting period 25-30 days.
Curing condition: indoor are pickled, temperature control 18-20 degree, ventilation condition is good, has insect-and mouse-preventing facility.
Pickle quality standard.Color and luster: orange is green is main, the five colors are alternate; Smell: delicate fragrance is slightly pungent; Mouthfeel: tender crisp and fragrant is peppery good to eat, without mildew.
8 packagings.Packaging material is selected from vertical food grade plastic packaging bag, and manner of packing is for vacuumizing packaging, and DZ600/ZS double-chamber vacuum packing machine used by machinery)
9 sterilizings.Adopt the sterilizing of HQSD-50 tunnel type micro wave sterilization machine.
10 examinations and test of products.Divide production batch sampling observation.Put in storage after the assay was approved.
11 applied codes: processing uses water GB5749-1988, food additives GB2760-2011, salted & preserved vegetable sanitary standard GB2714-2003
12 product self-inspections.Color and luster: orange is green is main, red, yellow, and green, orange, the in vain five colors are alternate; Smell delicate fragrance is slightly pungent: mouthfeel: tender crisp and fragrant is peppery good to eat; Nitrite 10.4mg/kg; Escherichia coli 12/100g, Sharpe door bacterium, gold-coloured staphylococci, Shigella does not detect; Arsenic, lead do not detect.
13 products characteristics.Normal temperature shelf-life 18-24 month; Feature: delicate fragrance is slightly pungent, tender crisp and fragrant is peppery good to eat, eating method: instant, adds shredded pork or chicken silk stir-fry dish cooked in a small wok, meaning the food is prepared with special care, especially better to cook fish soup.
14 food therapy effects.To urinary tract infections, heatstroke apocleisis, anemopyretic cold good food therapy effect again.
It should be noted that, for said method embodiment, in order to simple description, therefore it is all expressed as a series of combination of actions, but those skilled in the art should know, the application is not by the restriction of described sequence of movement, because according to the application, some step can adopt other orders or carry out simultaneously.Secondly, those skilled in the art also should know, the embodiment described in description all belongs to preferred embodiment, and involved action and module might not be that the application is necessary.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. pickle a preparation method for Chinese thorny bamboo shoot, comprising:
Choose raw material, major ingredient choose and complete after Chinese thorny bamboo shoot, calculate according to every 100kg:
Chinese thorny bamboo shoot 85kg after completing;
Chilli powder 4.5-5.5kg, salt 2.8-3.2kg, dry perilla leaf powder 0.5kg, white sugar 1kg, shredded ginger 1.8-2.2kg, bitter green onion 1.8-2.2kg, pepper 0.5kg, dry zanthoxylum powder 0.8-1.2kg;
Above-mentioned raw materials adds after salt loads watt cylinder compacting after fully mixing thoroughly, and carry out salt sealing coated with the salt spreading 2cm after preservative film, salt and raw material do not come in contact, and the sealing of cylinder mouth edible fresh-keeping film is also fixed with rubber band; Packaging, sterilizing, inspection, warehouse-in after 25-30 days pickle;
Curing condition: temperature 18-20 degree, place ventilates insect-and mouse-preventing facility;
Pickle standard: orange is green is main, the five colors are alternate; Smell: delicate fragrance is slightly pungent; Mouthfeel: tender crisp and fragrant is peppery good to eat.
2. the preparation method pickling Chinese thorny bamboo shoot according to claim 1, is characterized in that, described in complete after the preparation method of Chinese thorny bamboo shoot, specifically comprise:
Collecting season: Wuling mountain area 20-October of September 10
Raw material standard: the tender bamboo shoot of the Chinese thorny bamboo shoot produced, height 25-35cm, diameter is greater than 0.6cm;
Manually carry out classification, grade scale: one-level diameter 0.6-1.0cm, secondary 1.1-1.5cm, three grades of 1.6-2.0gm, level Four 2.1-2.5cm, Pyatyi 2, more than 6cm;
Complete and to complete with blanching machine, one-level 8-10 minute, secondary 10-12 minute, three grades of 12-15 minute, level Four 15-18 minute, Pyatyi 18-20 minute, complete standard: toothpick can penetrate, and bamboo shoot appearance color is yellowish green.
Put into bubble washer rinsing immediately after completing, cool fast.
The Chinese thorny bamboo shoot that rinsing is good is filtered dry, after airing cutting with for subsequent use.
3. the preparation method pickling Chinese thorny bamboo shoot according to claim 1, is characterized in that, described bitter green onion, chooses fresh bitter green onion, is cut into diameter is about 0.2-0.5cm particle with marking knife.
4. the preparation method pickling Chinese thorny bamboo shoot according to claim 1, is characterized in that, described shredded ginger, and its specification is diameter 0.1-0.2cm, length 1cm.
5. the preparation method pickling Chinese thorny bamboo shoot according to claim 1, pimiento clean dry of gathering is ground into 30 orders; Perilla leaf, Chinese prickly ash, pepper is ground into 50 orders after adopting back and drying;
6. the preparation method pickling Chinese thorny bamboo shoot according to claim 1, mixes the Chinese thorny bamboo shoot pickled with the bitter green onion prepared, shredded ginger, perilla leaf, Chinese prickly ash, pepper Horizontal type helical ribbon mixer ratio, vacuumizes packaging, microwave sterilization.
7. according to claim 1-6 any described a kind of be prepared from based on above method pickle Chinese thorny bamboo shoot.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307270A (en) * | 2016-08-22 | 2017-01-11 | 韦中定 | Production method for fermenting sour bamboo shoots without water |
| CN116687007A (en) * | 2023-08-08 | 2023-09-05 | 宜宾有正农业开发有限公司 | Squeezing processing device |
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| CN1965694A (en) * | 2005-11-16 | 2007-05-23 | 曾桂芬 | Flavored edible wild mushroom |
| CN102366064A (en) * | 2011-10-20 | 2012-03-07 | 恩施市巨鑫现代农业开发有限公司 | Processing method of Chinese ligusticum rhizome spicy pickled vegetable |
| CN104172229A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Pickled chicken feet and preparation method thereof |
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2015
- 2015-01-09 CN CN201510010014.6A patent/CN104664293A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965694A (en) * | 2005-11-16 | 2007-05-23 | 曾桂芬 | Flavored edible wild mushroom |
| CN102366064A (en) * | 2011-10-20 | 2012-03-07 | 恩施市巨鑫现代农业开发有限公司 | Processing method of Chinese ligusticum rhizome spicy pickled vegetable |
| CN104172229A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Pickled chicken feet and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 毛佑全 等: "《奕车风情》", 31 December 1990 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307270A (en) * | 2016-08-22 | 2017-01-11 | 韦中定 | Production method for fermenting sour bamboo shoots without water |
| CN116687007A (en) * | 2023-08-08 | 2023-09-05 | 宜宾有正农业开发有限公司 | Squeezing processing device |
| CN116687007B (en) * | 2023-08-08 | 2023-10-27 | 宜宾有正农业开发有限公司 | Squeezing processing device |
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Application publication date: 20150603 |