CN104957557A - Crispy and fragrant fried bamboo shoot and preparation method thereof - Google Patents

Crispy and fragrant fried bamboo shoot and preparation method thereof Download PDF

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Publication number
CN104957557A
CN104957557A CN201510318348.XA CN201510318348A CN104957557A CN 104957557 A CN104957557 A CN 104957557A CN 201510318348 A CN201510318348 A CN 201510318348A CN 104957557 A CN104957557 A CN 104957557A
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China
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bamboo shoots
parts
vitamin
crisp
green onion
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Pending
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CN201510318348.XA
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Chinese (zh)
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程丹丹
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Individual
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Individual
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Priority to CN201510318348.XA priority Critical patent/CN104957557A/en
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Abstract

The present invention discloses a crispy and fragrant fried bamboo shoot which consists of the following raw materials in parts by weight: bamboo shoots 200-220 parts, polianthes tuberosa 0.5-0.7 part, tropaeolum majus 0.6-0.8 part, lotus corniculatus 0.5-0.7 part, minced green onion 2-3 parts, pig cartilages 20-25 parts, grape wine 15-18 parts, porphyra 10-12 parts, konjac powder 5-6 parts, vitamin C, 0.15% citric acid, and 0.02% ethylene diamine tetra disodium. The obtained dried bamboo shoots have the best quality, and the vitamin C is specially added to compensate for the vitamin C loss during a microwave spouting process, and thus high-quality and high-nutrition of the dried bamboo shoots are achieved. The added minced green onion, pig cartilages, grape wine, etc., enables the bamboo shoots to be pleasant in aroma and balanced and rich in nutrition. In addition, a variety of added Chinese herb medicines in the processing process have efficacies of clearing heat and removing dampness, clearing toxins and relieving swelling, clearing liver and improving eyesight, and drawing out poison and promoting tissue regeneration.

Description

A kind of crisp fragrant fried crisp bamboo shoots 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 a kind of crisp fragrant fried crisp bamboo shoots and preparation method thereof.
Background technology
The whole world has more than 1 200 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 crisp fragrant fried crisp bamboo shoots and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of crisp fragrant fried crisp bamboo shoots, be made up of the raw material of following weight portion:
Bamboo shoots 200-220, tuberose 0.5-0.7, nasturtium 0.6-0.8, bunge bedstraw herb 0.5-0.7, green onion end 2-3, pig gristle 20-25, grape wine 15-18, laver 10-12, konjaku flour 5-6, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of crisp fragrant fried crisp 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) 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 laver to immerse warm water and pull out after 50-55 minute and add 2-3 times of water and to pull an oar to obtain seaweed soup;
(4) pig gristle is entered in baking box to bake rear taking-up mash and admix konjaku flour, green onion end stirs to obtain green onion delicious and crisp bone sauce;
(5) hole Hou Pao is pricked on dried bamboo shoots surface to enter grape wine, seaweed soup, herb liquid and remain in the well-mixed mixed liquor of each raw material, spend 5-6 minute and pull out and dip in green onion delicious and crisp bone sauce, to reenter 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 food flavor of the present invention is delicious, crisp, fragrant and pleasant to taste, 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 bamboo shoots, high nutrition; Be equipped with green onion end, pig gristle, grape wine etc. and allow bamboo shoots pleasant aroma of the present invention, balanced in nutrition, abundant, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has clearing heat and promoting diuresis, removing toxicity for detumescence, clears liver and improve vision, effect of removing toxic substances and promoting tissue regeneration.
Detailed description of the invention
A kind of crisp fragrant fried crisp bamboo shoots, be made up of the raw material of following weight portion (kilogram):
Bamboo shoots 200, tuberose 0.5, nasturtium 0.6, bunge bedstraw herb 0.5, green onion end 2, pig gristle 20, grape wine 15, laver 10, konjaku flour 5, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of crisp fragrant fried crisp 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) 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 laver to immerse warm water and pull out after 50 minutes and add 2 times of water and to pull an oar to obtain seaweed soup;
(4) pig gristle is entered in baking box to bake rear taking-up mash and admix konjaku flour, green onion end stirs to obtain green onion delicious and crisp bone sauce;
(5) hole Hou Pao is pricked on dried bamboo shoots surface to enter grape wine, seaweed soup, herb liquid and remain in the well-mixed mixed liquor of each raw material, spend 5 minutes and pull out and dip in green onion delicious and crisp bone sauce, to reenter pot fried to moisture content reduce to about 30%, golden yellow color time pull out, drain, to obtain final product.

Claims (2)

1. crisp fragrant fried crisp bamboo shoots, is characterized in that being made up of the raw material of following weight portion:
Bamboo shoots 200-220, tuberose 0.5-0.7, nasturtium 0.6-0.8, bunge bedstraw herb 0.5-0.7, green onion end 2-3, pig gristle 20-25, grape wine 15-18, laver 10-12, konjaku flour 5-6, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.
2. the preparation method of a kind of crisp fragrant fried crisp bamboo shoots 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) 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 laver to immerse warm water and pull out after 50-55 minute and add 2-3 times of water and to pull an oar to obtain seaweed soup;
(4) pig gristle is entered in baking box to bake rear taking-up mash and admix konjaku flour, green onion end stirs to obtain green onion delicious and crisp bone sauce;
(5) hole Hou Pao is pricked on dried bamboo shoots surface to enter grape wine, seaweed soup, herb liquid and remain in the well-mixed mixed liquor of each raw material, spend 5-6 minute and pull out and dip in green onion delicious and crisp bone sauce, to reenter pot fried to moisture content reduce to about 30%, golden yellow color time pull out, drain, to obtain final product.
CN201510318348.XA 2015-06-11 2015-06-11 Crispy and fragrant fried bamboo shoot and preparation method thereof Pending CN104957557A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510318348.XA CN104957557A (en) 2015-06-11 2015-06-11 Crispy and fragrant fried bamboo shoot and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510318348.XA CN104957557A (en) 2015-06-11 2015-06-11 Crispy and fragrant fried bamboo shoot and preparation method thereof

Publications (1)

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CN104957557A true CN104957557A (en) 2015-10-07

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CN201510318348.XA Pending CN104957557A (en) 2015-06-11 2015-06-11 Crispy and fragrant fried bamboo shoot and preparation method thereof

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Citations (4)

* Cited by examiner, † Cited by third party
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
CN103919071A (en) * 2014-04-28 2014-07-16 陈桂英 Method for manufacturing fried bamboo shoots

Patent Citations (4)

* Cited by examiner, † Cited by third party
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
CN103919071A (en) * 2014-04-28 2014-07-16 陈桂英 Method for manufacturing fried bamboo shoots

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
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: 20151007

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