CN104982852A

CN104982852A - Chocolate-flavored dried bamboo shoots and preparation method thereof

Info

Publication number: CN104982852A
Application number: CN201510318355.XA
Authority: CN
Inventors: 程丹丹
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-11
Filing date: 2015-06-11
Publication date: 2015-10-21

Abstract

Chocolate-flavored dried bamboo shoots are prepared by the following raw materials including, by weight, 200-220 parts of bamboo shoots, 0.5-0.7 part of pericarpium arecae, 0.6-0.8 part of Chinese euroleon, 0.5-0.6 part of wintergreen, 0.8-1 part of elm leaves, 10-13 parts of greenish lily seeds, 15-18 parts of black bean sprouts, 4-5 parts of brown powdered sugar, 20-25 parts of chocolate, 10-12 parts of fishskin, vitamin C, 0.15% citric acid and 0.02% disodium ethylenediamine tetraacetate. The chocolate-flavored dried bamboo shoots give off intermittent hidden aroma of the chocolate, and are delicious in taste, fragrant crisp and tasty and refreshing; the color changing phenomenon of the bamboo shoots in the preparing process can be prevented through the special processing process, the losses of nutritional ingredients and flavor substances of the bamboo shoots are less, and the original nutrition, taste and aroma of fresh bamboo shoots can be retained to the maximum limit; meanwhile, the energy consumption is low by using microwave spouting, and therefore the quality of the prepared dried bamboo shoots is the best; the vitamin C is specially added to make up the losses of the vitamin C in the microwave spouting process to achieve the high quality and high nutrition of the bamboo shoots.

Description

A kind of chocolate flavouring dried bamboo shoot 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 chocolate flavouring dried bamboo shoot 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 chocolate flavouring dried bamboo shoot and preparation method thereof.

The technical solution adopted in the present invention is:

A kind of chocolate flavouring dried bamboo shoot, be made up of the raw material of following weight portion:

Bamboo shoots 200-220, shell of areca nut 0.5-0.7, myrmeleontid larva 0.6-0.8, wintergreen 0.5-0.6, Siberian elm leaf 0.8-1, greenish lily seed 10-13, black bean sprout 15-18, brown powdered sugar 4-5, chocolate 20-25, fish-skin 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;

The preparation method of a kind of chocolate flavouring dried bamboo shoot 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) shell of areca nut, myrmeleontid larva, wintergreen, Siberian elm 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 are immersed in herb liquid soak 1-2 hour for subsequent use;

(4) by fish skin powder of pulverizing to obtain after fish-skin freeze-drying, black bean sprout adds 2-3 times of water making beating filter residue and obtains bean sprout juice; Blend after greenish lily seed is cooked, gram force of resorting to trickery to serve oneself stew softening after admix broken greenish lily seed, brown powdered sugar and fish skin powder, add the 1-2 times of little fiery infusion of water to water dry become sauce shape reduce internal heat chocolate cream is for subsequent use;

(5) take out dried bamboo shoots closely to come and water bean sprout juice afterwards together, send into drying in oven, after taking-up, dip in full chocolate cream, In Shade air-dry and get final product.

Beneficial effect of the present invention is:

Dried bamboo shoot of the present invention, give out chocolate a burst of delicate fragrance, food flavor is delicious, crisp-fried is tasty and refreshing, 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 black bean sprout that the present invention adds is rich in mineral matter and the multivitamins such as calcium, phosphorus, iron, potassium, make dried bamboo shoot more Ensure Liquid, leukin-leucine in fish-skin has antitumaous effect, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is reducing fever and causing diuresis, calm the nerves, expelling phlegm and arresting coughing, lower gas wide in, effect of line water detumescence.

Detailed description of the invention

A kind of chocolate flavouring dried bamboo shoot, be made up of the raw material of following weight portion (kilogram):

Bamboo shoots 200, the shell of areca nut 0.5, myrmeleontid larva 0.6, wintergreen 0.5, Siberian elm leaf 0.8, greenish lily seed 10, black bean sprout 15, brown powdered sugar 4, chocolate 20, fish-skin 10, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;

(3) shell of areca nut, myrmeleontid larva, wintergreen, Siberian elm leaf are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots are immersed in herb liquid soak 1 hour for subsequent use;

(4) by fish skin powder of pulverizing to obtain after fish-skin freeze-drying, black bean sprout adds 2 times of water making beating filter residues and obtains bean sprout juice; Blend after greenish lily seed is cooked, gram force of resorting to trickery to serve oneself stew softening after admix broken greenish lily seed, brown powdered sugar and fish skin powder, add 1 times of little fiery infusion of water to water dry become sauce shape reduce internal heat chocolate cream is for subsequent use;

Claims

1. a chocolate flavouring dried bamboo shoot, is characterized in that being made up of the raw material of following weight portion:

Bamboo shoots 200-220, shell of areca nut 0.5-0.7, myrmeleontid larva 0.6-0.8, wintergreen 0.5-0.6, Siberian elm leaf 0.8-1, greenish lily seed 10-13, black bean sprout 15-18, brown powdered sugar 4-5, chocolate 20-25, fish-skin 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.

2. the preparation method of a kind of chocolate flavouring dried bamboo shoot according to claim 1, is characterized in that comprising the following steps: