CN104921023A - Wine-flavored kidney tonifying dried bamboo shoot and a preparation method thereof - Google Patents
Wine-flavored kidney tonifying dried bamboo shoot and a preparation method thereof Download PDFInfo
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- CN104921023A CN104921023A CN201510320400.5A CN201510320400A CN104921023A CN 104921023 A CN104921023 A CN 104921023A CN 201510320400 A CN201510320400 A CN 201510320400A CN 104921023 A CN104921023 A CN 104921023A
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- China
- Prior art keywords
- bamboo shoots
- vitamin
- kidney
- added
- aroma
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Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 50
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 50
- 241001330002 Bambuseae Species 0.000 title claims abstract description 50
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 50
- 239000011425 bamboo Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 210000003734 kidney Anatomy 0.000 title abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 15
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 15
- 239000011718 vitamin C Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 8
- 235000019991 rice wine Nutrition 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 229910052709 silver Inorganic materials 0.000 claims description 7
- 239000004332 silver Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 241001116415 Balanophora Species 0.000 claims description 6
- 240000003915 Lophatherum gracile Species 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 241000120647 Osbeckia Species 0.000 claims description 6
- 244000228451 Stevia rebaudiana Species 0.000 claims description 6
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000012047 saturated solution Substances 0.000 claims description 6
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 claims description 3
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 3
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000519999 Stachys Species 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 238000002845 discoloration Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a wine-flavored kidney tonifying dried bamboo shoot and a preparation method thereof. The bamboo shoots have perfect fragrance, are delicious, tasty and refreshing, and crisp in mouth. The special processing of the bamboo shoots can prevent the discoloration phenomenon during the manufacturing process, cause little loss of the nutrients and flavor substances, and maximumly retain the original nutrition, taste and fragrance of the fresh bamboo shoots. The use of microwave spouting requires low energy consumption, and enables the dry bamboo shoots obtained have best quality. Vitamin C is specially added to compensate for the vitamin C loss during the microwave spouting process, and thus high-quality and high-nutrition of the bamboo shoots are achieved; the added rice wine, stachys siebolidii, lotus seeds, etc., in the bamboo shoots supply a variety of nutrients, increase mouthfeel, and at the same time aid digestion, improve blood circulation, invigorate qi and nourish blood, and enrich yin and nourish kidney. In addition, a variety of Chinese herbal medicines are added during the processing of the bamboo shoots, and have the effects of clearing away heat and relieving fidget, inducing diuresis for treating strangurtia, tonifying kidney and nourishing yin, and cooling blood and stopping bleeding.
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 aroma kidney-nourishing dried 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 aroma kidney-nourishing dried bamboo shoots and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of aroma kidney-nourishing dried bamboo shoots, be made up of the raw material of following weight portion:
Bamboo shoots 200-220, lophatherum gracile 0.5-0.7, dioecious balanophora herb 0.8-1, Radix Osbeckia Crinitae 0.7-0.9, STEVIA REBAUDIANA 0.7-0.8, rice wine 30-35, silver bar dish 15-20, lotus seeds 5-6, mulberries 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of aroma kidney-nourishing dried bamboo shoots according to claim 1, comprises the following steps:
(1) bamboo shoots are cut into inch strips in 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) lophatherum gracile, dioecious balanophora herb, Radix Osbeckia Crinitae, STEVIA REBAUDIANA are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, silver bar dish is added 2-3 times of water and to pull an oar to obtain puree;
(4) after boiled for rice wine big fire, add lotus seeds, mulberries, slow fire continuous heating added puree after 1-2 hour, reduced internal heat, and stirs into pureed and obtain aroma material mud after temperature is cooled to 50-60 DEG C;
(5) dried bamboo shoots are pulled out rear surface and evenly prick upper some apertures, by herb liquid, aroma material mud, dried bamboo shoots with holes and remain each raw material and fully mix rear pack and boil 15 minutes again, vacuumize under vacuum 0.08 MPa ~ 0.09 MPa, 100 DEG C of sterilizations 90 minutes, to obtain final product.
Beneficial effect of the present invention is:
Bamboo shoots fragrance of the present invention is pure, delicious food is tasty and refreshing, entrance is clear-cut, its special processing procedure can prevent the metachromatism of bamboo shoots in manufacturing process, and its nutritional labeling and flavor substance run off seldom, the original nutrition of new fresh bamboo shoots, taste and fragrance can be retained to greatest extent, and use the spouted energy consumption of microwave low, obtained dried bamboo shoot quality is best, specially adds vitamin C to make up ascorbic loss in the spouted process of microwave, reaches the high-quality of dried bamboo shoot, high nutrition; The rice wine that the present invention adds, silver bar dish, lotus seeds etc. add multiple nutrients for the present invention, add mouthfeel, simultaneously aid digestion, improve blood circulation, lively atmosphere nourishes blood, enriching yin and nourishing kidney, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has effect of clearing heat and relieving fidgetness, inducing diuresis for treating strangurtia, kidney-nourishing yin-nourishing, cooling blood and hemostasis.
Detailed description of the invention
A kind of aroma kidney-nourishing dried bamboo shoots, be made up of the raw material of following weight portion (kilogram):
Bamboo shoots 200, lophatherum gracile 0.5, dioecious balanophora herb 0.8, Radix Osbeckia Crinitae 0.7, STEVIA REBAUDIANA 0.7, rice wine 30, silver bar dish 15, lotus seeds 5, mulberries 10, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of aroma kidney-nourishing dried bamboo shoots according to claim 1, comprises the following steps:
(1) bamboo shoots are cut into inch strips in 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) lophatherum gracile, dioecious balanophora herb, Radix Osbeckia Crinitae, STEVIA REBAUDIANA are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid, silver bar dish is added 2 times of water and to pull an oar to obtain puree;
(4) after boiled for rice wine big fire, add lotus seeds, mulberries, slow fire continuous heating added puree after 1 hour, reduced internal heat, and stirs into pureed and obtain aroma material mud after temperature is cooled to 50-60 DEG C;
(5) dried bamboo shoots are pulled out rear surface and evenly prick upper some apertures, by herb liquid, aroma material mud, dried bamboo shoots with holes and remain each raw material and fully mix rear pack and boil 15 minutes again, vacuumize under vacuum 0.08 MPa ~ 0.09 MPa, 100 DEG C of sterilizations 90 minutes, to obtain final product.
Claims (2)
1. an aroma kidney-nourishing bamboo shoots bar, is characterized in that being made up of the raw material of following weight portion:
Bamboo shoots 200-220, lophatherum gracile 0.5-0.7, dioecious balanophora herb 0.8-1, Radix Osbeckia Crinitae 0.7-0.9, STEVIA REBAUDIANA 0.7-0.8, rice wine 30-35, silver bar dish 15-20, lotus seeds 5-6, mulberries 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.
2. the preparation method of a kind of aroma kidney-nourishing bamboo shoots bar according to claim 1, is characterized in that comprising the following steps:
(1) bamboo shoots are cut into inch strips in 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) lophatherum gracile, dioecious balanophora herb, Radix Osbeckia Crinitae, STEVIA REBAUDIANA are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, silver bar dish is added 2-3 times of water and to pull an oar to obtain puree;
(4) after boiled for rice wine big fire, add lotus seeds, mulberries, slow fire continuous heating added puree after 1-2 hour, reduced internal heat, and stirs into pureed and obtain aroma material mud after temperature is cooled to 50-60 DEG C;
(5) dried bamboo shoots are pulled out rear surface and evenly prick upper some apertures, by herb liquid, aroma material mud, dried bamboo shoots with holes and remain each raw material and fully mix rear pack and boil 15 minutes again, vacuumize under vacuum 0.08 MPa ~ 0.09 MPa, 100 DEG C of sterilizations 90 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510320400.5A CN104921023A (en) | 2015-06-12 | 2015-06-12 | Wine-flavored kidney tonifying dried bamboo shoot and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510320400.5A CN104921023A (en) | 2015-06-12 | 2015-06-12 | Wine-flavored kidney tonifying dried bamboo shoot and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921023A true CN104921023A (en) | 2015-09-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510320400.5A Pending CN104921023A (en) | 2015-06-12 | 2015-06-12 | Wine-flavored kidney tonifying dried bamboo shoot and a preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921023A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813473A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of production method of instant type health dried bamboo shoots |
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 CN201510320400.5A patent/CN104921023A/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》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813473A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of production method of instant type health dried bamboo shoots |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |
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| RJ01 | Rejection of invention patent application after publication |