CN104921012A - Egg fragrant sheep-bone-flavored fried crispy bamboo shoots and preparation method thereof - Google Patents
Egg fragrant sheep-bone-flavored fried crispy bamboo shoots and preparation method thereof Download PDFInfo
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- CN104921012A CN104921012A CN201510320432.5A CN201510320432A CN104921012A CN 104921012 A CN104921012 A CN 104921012A CN 201510320432 A CN201510320432 A CN 201510320432A CN 104921012 A CN104921012 A CN 104921012A
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Abstract
The invention relates to egg fragrant sheep-bone-flavored fried crispy bamboo shoots and a preparation method thereof. The egg fragrant sheep-bone-flavored fried crispy bamboo shoots are crispy, fragrant and tasty and comprehensive in nutrition. The bamboo shoots can be prevented from color change in the making process as a result of a special treatment process, and the loss of nutrients and flavored substances of the bamboo shoots is less, so that the original nutrition, taste and fragrance of fresh bamboo shoots can be retained to the maximum extent. Moreover, as microwave spouting is employed, the energy consumption is low and the prepared dry bamboo shoots are the best in quality. Vitamin C is specially added to supplement the loss of vitamin C in the microwave spouting process, so that the dry bamboo shoots are high in quality and nutrition. The sheep bones added into the bamboo shoots provided by the invention contain the components such as calcium phosphate, calcium carbonate, ossein and the like, so that the bamboo shoots are sweet and warm in property and flavor and play the roles of tonifying kidney and strengthening tendons. In addition, various Chinese herb medicines are added into the processing course, the egg fragrant sheep-bone-flavored fried crispy bamboo shoots provided by the invention have the functions of calming and soothing the nerves, improving sleep, inducing diuresis and removing toxic materials, reducing blood pressure and blood fat and promoting metabolism.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of bamboo shoot process, particularly relate to a kind of egg fragrant sheep bone taste and explode crisp bamboo shoots and preparation method thereof.
Background technology
The whole world has more than 1200 kind of bamboo shoots, and just there is kind more than 500 in China, and wherein edible have kind more than 200, and colory is kind more than 30.In recent years, China's Bamboo Industry was rapid, and a large amount of fresh bamboo shoot raw materials comes into the market.Along with the raising of people's life, the eating method about bamboo shoots is also more and more exquisite, eats bamboo shoots and eats health and be rooted in the hearts of the people gradually.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of egg fragrant sheep bone taste and explode crisp bamboo shoots and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of egg fragrant sheep bone taste explodes crisp bamboo shoots, and the raw material of following weight portion is made:
Bamboo shoots 200-220, naringi crenulata 0.5-0.7, sarcandra 0.9-1.2, tilia europaea 0.5-0.6, Chinese rose leaf 0.9-1, Chinese yam 10-12, egg 15-18, green starch 15-20, sheep bone 20-25, eggplant 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
A kind of egg according to claim 1 fragrant sheep bone taste explodes the preparation method of crisp bamboo shoots, it is characterized in that comprising the following steps:
(1) cut into inch strips bamboo shoots blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3) tuberose, nasturtium, bunge bedstraw herb are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; Get Chinese yam, eggplant freeze-drying ground and mixed obtains Chinese yam eggplant powder;
(4) sheep bone is added 4-5 times of water infusion to after softening, smash to pieces, little fiery infusion is to sauce shape, and cooling, adds egg, green starch mixes to obtain sheep bone egg sauce thoroughly;
(5) hole Hou Pao is pricked on dried bamboo shoots surface to enter herb liquid and remain in the well-mixed mixed liquor of each raw material to boil 15 minutes again, put into after pulling out sheep bone egg sauce roll one circle take out sprinkle Chinese yam eggplant powder, put into again pot fried to moisture content reduce to about 30%, golden yellow color time pull out, drain, to obtain final product.
Beneficial effect of the present invention is:
Bamboo shoots crisp and fragrant of the present invention is tasty and refreshing, comprehensive nutrition, its special processing procedure can prevent the metachromatism of bamboo shoots in manufacturing process, and its nutritional labeling and flavor substance run off seldom, can retain the original nutrition of new fresh bamboo shoots, taste and fragrance to greatest extent, and use the spouted energy consumption of microwave low, obtained dried bamboo shoot quality is best, specially add vitamin C to make up ascorbic loss in the spouted process of microwave, reach the high-quality of dried bamboo shoot, high nutrition; The sheep bone added in the present invention contain calcium phosphate, calcium carbonate, ossein etc. composition, its nature and flavor liver temperature, there is the effect of kidney tonifying, strong muscle, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has tranquilizing and allaying excitement, improving water flood, diuresis toxin expelling, hypertension and hyperlipemia, effect of enhancing metabolism.
Detailed description of the invention
A kind of egg fragrant sheep bone taste explodes crisp bamboo shoots, is made up of the raw material of following weight portion (kilogram):
Bamboo shoots 200, naringi crenulata 0.5, sarcandra 0.9, tilia europaea 0.5, Chinese rose leaf 0.9, Chinese yam 10, egg 15, green starch 15, sheep bone 20, eggplant 10, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
A kind of egg according to claim 1 fragrant sheep bone taste explodes the preparation method of crisp bamboo shoots, comprises the following steps:
(1) cut into inch strips bamboo shoots blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3) tuberose, nasturtium, bunge bedstraw herb are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid; Get Chinese yam, eggplant freeze-drying ground and mixed obtains Chinese yam eggplant powder;
(4) sheep bone is added 4 times of water infusions to after softening, smash to pieces, little fiery infusion is to sauce shape, and cooling, adds egg, green starch mixes to obtain sheep bone egg sauce thoroughly;
(5) hole Hou Pao is pricked on dried bamboo shoots surface to enter herb liquid and remain in the well-mixed mixed liquor of each raw material to boil 15 minutes again, put into after pulling out sheep bone egg sauce roll one circle take out sprinkle Chinese yam eggplant powder, put into again pot fried to moisture content reduce to about 30%, golden yellow color time pull out, drain, to obtain final product.
Claims (2)
1. egg fragrant sheep bone taste explodes crisp bamboo shoots, it is characterized in that being made up of the raw material of following weight portion:
Bamboo shoots 200-220, naringi crenulata 0.5-0.7, sarcandra 0.9-1.2, tilia europaea 0.5-0.6, Chinese rose leaf 0.9-1, Chinese yam 10-12, egg 15-18, green starch 15-20, sheep bone 20-25, eggplant 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.
2. a kind of egg according to claim 1 fragrant sheep bone taste explodes the preparation method of crisp bamboo shoots, it is characterized in that comprising the following steps:
(1) cut into inch strips bamboo shoots blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3) tuberose, nasturtium, bunge bedstraw herb are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; Get Chinese yam, eggplant freeze-drying ground and mixed obtains Chinese yam eggplant powder;
(4) sheep bone is added 4-5 times of water infusion to after softening, smash to pieces, little fiery infusion is to sauce shape, and cooling, adds egg, green starch mixes to obtain sheep bone egg sauce thoroughly;
(5) hole Hou Pao is pricked on dried bamboo shoots surface to enter herb liquid and remain in the well-mixed mixed liquor of each raw material to boil 15 minutes again, put into after pulling out sheep bone egg sauce roll one circle take out sprinkle Chinese yam eggplant powder, put into again pot fried to moisture content reduce to about 30%, golden yellow color time pull out, drain, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510320432.5A CN104921012A (en) | 2015-06-12 | 2015-06-12 | Egg fragrant sheep-bone-flavored fried crispy bamboo shoots and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510320432.5A CN104921012A (en) | 2015-06-12 | 2015-06-12 | Egg fragrant sheep-bone-flavored fried crispy bamboo shoots and preparation method thereof |
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| CN104921012A true CN104921012A (en) | 2015-09-23 |
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| CN201510320432.5A Pending CN104921012A (en) | 2015-06-12 | 2015-06-12 | Egg fragrant sheep-bone-flavored fried crispy bamboo shoots and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349235A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Blood-activating and blood stasis-dispersing spicy convenient bamboo shoots and making method thereof |
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
-
2015
- 2015-06-12 CN CN201510320432.5A patent/CN104921012A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349235A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Blood-activating and blood stasis-dispersing spicy convenient bamboo shoots and making method thereof |
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张伟光等: "绿竹笋干制工艺的研究", 《福建农业学报》 * |
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Application publication date: 20150923 |
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| RJ01 | Rejection of invention patent application after publication |