CN104938984A - Cured bamboo shoot roll for regulating qi and preparation method thereof - Google Patents

Abstract

The invention discloses a cured bamboo shoot roll for regulating qi and a preparation method thereof. The bamboo shoot roll has both the crispness of bamboo shoot and mellowness of cured meat, and is very delicious; a color degradation phenomenon in the bamboo shoot production process can be prevented through special treatment, loss of nutritious ingredients and flavor substances is less, original nutrition, flavor and fragrance of fresh bamboo shoot can be maintained to the greatest extent, microwave spouting energy consumption is low, the prepared dried bamboo shoot is best in quality, and vitamin C is specially added to make up vitamin C loss in the microwave spouting process, so that the obtained bamboo shoot is high in quality and nutrition. Various Chinese herbal medicines are added in the preparation process, so that the effects of regulating qi, dissipating phlegm, invigorating spleen, promoting digestion, warming kidney and spleen, benefiting asthenic diseases, adjusting middle and smoothing qi are achieved.

Description

One regulate the flow of vital energy cured meat and fish bamboo shoots volume and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate to a kind of bamboo shoot process, particularly relate to one regulate the flow of vital energy cured meat and fish bamboo shoots volume 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 one regulate the flow of vital energy cured meat and fish bamboo shoots volume and preparation method thereof.

The technical solution adopted in the present invention is:

One regulate the flow of vital energy cured meat and fish bamboo shoots volume, be made up of the raw material of following weight portion:

Bamboo shoots 200-220, rhizoma nardostachyos 0.5-0.6, Exocarpium Citri Grandis 0.6-0.8, indicalamus leaf 0.6-0.7, bacon 20-25, bean vermicelli 15-18, light-coloured vinegar 5-6, bean curd 15-18, bruised ginger 2-3, musculus cutaneus 100-120, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;

The preparation method of a kind of cured meat and fish bamboo shoots volume of regulating the flow of vital energy 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) rhizoma nardostachyos, Exocarpium Citri Grandis, indicalamus leaf are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots sheet is immersed in herb liquid soak 1-2 hour for subsequent use;

(4) to be immersed by bacon in light-coloured vinegar to take out after 20-30 minute and be cut into minced or diced meat to be added to noodles or other food before serving, by shredding after bean vermicelli maceration, bean curd is diced and bruised ginger is mixed in minced or diced meat to be added to noodles or other food before serving and mixes to obtain cured filling thoroughly;

(5) take out and cured filling to be evenly coated in after sliced bamboo shoot wherein in one side, then cover musculus cutaneus, after being rolled up round lattice framing, sealing is clutched at two, enter in food steamer and cook and get final product.

Beneficial effect of the present invention is:

Bamboo shoots volume of the present invention, have the delicious and crisp of bamboo shoots and the sweet-smelling of bacon concurrently, delicious pure, 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 add vitamin C to make up ascorbic loss in the spouted process of microwave, reach the high-quality of bamboo shoots, high nutrition; The present invention with the addition of multiple Chinese herbal medicine in process, there is regulating qi-flowing for eliminating phlegm, reinforcing spleen to promote digestion, warm kidney warm up spleen, help is deficient, adjust in pleasant effect.

Detailed description of the invention

One regulate the flow of vital energy cured meat and fish bamboo shoots volume, be made up of the raw material of following weight portion (kilogram):

Bamboo shoots 200, rhizoma nardostachyos 0.5, Exocarpium Citri Grandis 0.6, indicalamus leaf 0.6, bacon 20, bean vermicelli 15, light-coloured vinegar 5, bean curd 15, bruised ginger 2, musculus cutaneus 100, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;

The preparation method of a kind of cured meat and fish bamboo shoots volume of regulating the flow of vital energy 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 rhizoma nardostachyos, Exocarpium Citri Grandis, indicalamus leaf added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots sheet is immersed in herb liquid soak 1 hour for subsequent use;

(4) to be immersed by bacon in light-coloured vinegar to take out after 20 minutes and be cut into minced or diced meat to be added to noodles or other food before serving, by shredding after bean vermicelli maceration, bean curd is diced and bruised ginger is mixed in minced or diced meat to be added to noodles or other food before serving and mixes to obtain cured filling thoroughly;

(5) take out and cured filling to be evenly coated in after sliced bamboo shoot wherein in one side, then cover musculus cutaneus, after being rolled up round lattice framing, sealing is clutched at two, enter in food steamer and cook and get final product.

Claims (2)

1. a cured meat and fish bamboo shoots volume of regulating the flow of vital energy, is characterized in that being made up of the raw material of following weight portion:

Bamboo shoots 200-220, rhizoma nardostachyos 0.5-0.6, Exocarpium Citri Grandis 0.6-0.8, indicalamus leaf 0.6-0.7, bacon 20-25, bean vermicelli 15-18, light-coloured vinegar 5-6, bean curd 15-18, bruised ginger 2-3, musculus cutaneus 100-120, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.

2. the preparation method of a kind of cured meat and fish bamboo shoots volume of regulating the flow of vital energy according to claim 1, is characterized in that comprising the following steps:

(1) bamboo shoots are cut into slices 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 sheet is for subsequent use;

(3) rhizoma nardostachyos, Exocarpium Citri Grandis, indicalamus leaf are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots sheet is immersed in herb liquid soak 1-2 hour for subsequent use;

(4) to be immersed by bacon in light-coloured vinegar to take out after 20-30 minute and be cut into minced or diced meat to be added to noodles or other food before serving, by shredding after bean vermicelli maceration, bean curd is diced and bruised ginger is mixed in minced or diced meat to be added to noodles or other food before serving and mixes to obtain cured filling thoroughly;

(5) take out and cured filling to be evenly coated in after sliced bamboo shoot wherein in one side, then cover musculus cutaneus, after being rolled up round lattice framing, sealing is clutched at two, enter in food steamer and cook and get final product.