CN105341814A - Canned wild bamboo shoot and preparation method thereof - Google Patents
Canned wild bamboo shoot and preparation method thereof Download PDFInfo
- Publication number
- CN105341814A CN105341814A CN201510808241.3A CN201510808241A CN105341814A CN 105341814 A CN105341814 A CN 105341814A CN 201510808241 A CN201510808241 A CN 201510808241A CN 105341814 A CN105341814 A CN 105341814A
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- Prior art keywords
- bamboo shoots
- wild bamboo
- wild
- canned
- edible
- Prior art date
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- Pending
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 131
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 131
- 241001330002 Bambuseae Species 0.000 title claims abstract description 131
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 131
- 239000011425 bamboo Substances 0.000 title claims abstract description 131
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 16
- 238000010612 desalination reaction Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 15
- HKVAGGQESSDYDU-UHFFFAOYSA-N 15-ethylidene-13-methyl-19-oxa-3,13-diazapentacyclo[14.3.1.02,10.04,9.012,17]icosa-2(10),4,6,8-tetraene Chemical compound C12COC3CC1C(=CC)CN(C)C2CC1=C3NC2=CC=CC=C12 HKVAGGQESSDYDU-UHFFFAOYSA-N 0.000 claims description 10
- HKVAGGQESSDYDU-OYSPMZIOSA-N anhydrovobasinediol Natural products CC=C1CN(C)[C@H]2Cc3c([nH]c4ccccc34)[C@H]5C[C@@H]1[C@@H]2CO5 HKVAGGQESSDYDU-OYSPMZIOSA-N 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses canned wild bamboo shoots and a preparation method thereof, and the canned wild bamboo shoots comprise 90-95 parts of wild bamboo shoots, 20-25 parts of alpine pepper, 20-25 parts of soybean, 60-65 parts of edible oil, 0.5-1 part of monosodium glutamate, 5-6 parts of edible salt, 3-4 parts of white granulated sugar and 1-2 parts of edible additives.
Description
Technical field
The present invention relates to wild bamboo shoots and preparation method thereof, particularly relate to a kind of canned wild bamboo shoots and preparation method thereof.
Background technology
Wild bamboo shoots all have throughout the year, but only spring bamboo, winter bamboo shoot taste are best.During the cooking be no matter cold and dressed with sauce, decoct and fry or stew soup, all fresh and tender delicate fragrance, be one of delicacies of liking of people.People like directly being used for frying assorted vegetable, soup meat and fish dishes, and spring bamboo winter mushroom & duck giblet soup, dried scallop stir-fry spring bamboo, chicken taste spring bamboo bar etc. before stewing, but the wild bamboo shoots of this way are unfavorable for preserving, carry, the shelf-life is short.In view of above-mentioned defect, be necessary that a kind of canned wild bamboo shoots of design and preparation method thereof solve problem in fact.
Summary of the invention
Object of the present invention is exactly to solve above-mentioned deficiency, provides a kind of canned wild bamboo shoots and preparation method thereof, solves the problem that wild bamboo shoots are unfavorable for preserving, carry, the shelf-life is short.
In order to solve the problem, technical scheme of the present invention is a kind of canned wild bamboo shoots, comprises wild bamboo shoots 90-95 part, high taberpsychine 20-25 part, soya bean 20-25 part, edible oil 60-65 part, monosodium glutamate 0.5-1 part, edible salt 5-6 part, white granulated sugar 3-4 part, edible additive 1-2 part.
The production method of canned wild bamboo shoots of the present invention is made up of following steps:
1) raw material selection, selects without small holes caused by worms, without downright bad, the fresh wild bamboo shoots of gathering the same day;
2) Raw material processing, removes wild bamboo shoots crust and old root;
3) rinse, first wild bamboo shoots are positioned in supersonic wave cleaning machine and clean 30min, wilder bamboo shoots are positioned in flushed channel rinse 30min;
4) wild bamboo shoots are positioned over boiling 7-8 hour in steam groove by boiling;
5) cool, the wild bamboo shoots after boiling are put into cold water and cools 30min;
6) suppress, cooled wild bamboo shoots are placed and suppresses 5min in press;
7) pickle, the wild bamboo shoots after compacting are added 2 portions of edible salts and pickles, when pickling, constantly stir wild bamboo shoots;
8) leave standstill, the wild bamboo shoots after pickling are loaded in cylinder, and seals preservation 15 days;
9) the wild bamboo shoots left standstill are taken out by desalination in cylinder, and put into hot water desalination 4-5 hour;
10) the wild bamboo shoots after desalination are taken out after draining away the water and carry out cutting, by hand wild bamboo shoots cut into 3-5cm segment by cutting;
11) seasoning, first puts into edible oil boil 10-15min by high taberpsychine, soya bean, wilder bamboo shoots are ploughed under in pot the 10-15min that stir-fries, and finally monosodium glutamate, edible salt, white granulated sugar is put into pot and to stir-fry 2min;
12) tinning, by the wild bamboo shoots tank filling after seasoning, by the specification tinning of 146 grams/tank;
13) the wild bamboo shoots after tinning are put into vaporium sterilizing by sterilization;
14) seal, the wild bamboo shoots after sterilization are carried out vacuum seal.
Further, described step 4) in brew temperatures be 120 DEG C-130 DEG C.
Further, described step 5) in cooling water temperature be 4 DEG C-6 DEG C.
Further, described step 5) in press setting pressure be 2-3MPa.
Further, described step 9) in hot water temperature be 30 DEG C-35 DEG C.
Beneficial effect of the present invention: first wild bamboo shoots are cooled suddenly by boiling again, the fragrance of wild bamboo shoots can be inspired, by the effect of press, inner for wild bamboo shoots 40% moisture is got rid of again, after adding edible salt, wild bamboo shoots can absorb edible salt completely, make wild bamboo shoots mouthfeel sharp and clear, then by desalination, the salinity of wild bamboo shoots inside 80% are got rid of, stir-frying in pot by adding condiment in wild bamboo shoots subsequently, making the more sharp and clear good to eat flexible of wild bamboo shoots mouthfeel.Tasty dark, the special taste of the obtained wild bamboo shoots of this preparation method, add sharp and clear good to eat, extend the shelf-life.
Accompanying drawing explanation
Fig. 1 is the flow chart of the canned wild bamboo shoots of the present invention and preparation method thereof
Detailed description of the invention
Embodiment 1
The canned wild bamboo shoots of one as shown in Figure 1, comprise 90 parts, wild bamboo shoots, high taberpsychine 20 parts, soya bean 20 parts, edible oil 60 parts, monosodium glutamate 0.5 part, edible salt 5 parts, white granulated sugar 3 parts, edible additive 1 part.
The production method of canned wild bamboo shoots of the present invention is made up of following steps:
1) raw material selection, selects without small holes caused by worms, without downright bad, the fresh wild bamboo shoots of gathering the same day;
2) Raw material processing, removes wild bamboo shoots crust and old root;
3) rinse, first wild bamboo shoots are positioned in supersonic wave cleaning machine and clean 30min, wilder bamboo shoots are positioned in flushed channel rinse 30min;
4) wild bamboo shoots to be positioned in steam groove boiling 7 hours by boiling;
5) cool, the wild bamboo shoots after boiling are put into cold water and cools 30min;
6) suppress, cooled wild bamboo shoots are placed and suppresses 5min in press;
7) pickle, the wild bamboo shoots after compacting are added 2 portions of edible salts and pickles, when pickling, constantly stir wild bamboo shoots;
8) leave standstill, the wild bamboo shoots after pickling are loaded in cylinder, and seals preservation 15 days;
9) the wild bamboo shoots left standstill are taken out by desalination in cylinder, and put into hot water desalination 4 hours;
10) the wild bamboo shoots after desalination are taken out after draining away the water and carry out cutting, by hand wild bamboo shoots cut into 3cm segment by cutting;
11) seasoning, first puts into edible oil boil 10min by high taberpsychine, soya bean, wilder bamboo shoots are ploughed under in pot the 10min that stir-fries, and finally monosodium glutamate, edible salt, white granulated sugar is put into pot and to stir-fry 2min;
12) tinning, by the wild bamboo shoots tank filling after seasoning, by the specification tinning of 146 grams/tank;
13) the wild bamboo shoots after tinning are put into vaporium sterilizing by sterilization;
14) seal, the wild bamboo shoots after sterilization are carried out vacuum seal.
Step 4 of the present invention) in brew temperatures be 120 DEG C, described step 5) in cooling water temperature be 4 DEG C, described step 5) in press setting pressure be 2MPa, described step 9) in hot water temperature be 30 DEG C.
Embodiment 2
The canned wild bamboo shoots of one as shown in Figure 1, comprise 93 parts, wild bamboo shoots, high taberpsychine 23 parts, soya bean 23 parts, edible oil 63 parts, monosodium glutamate 0.8 part, edible salt 5.5 parts, white granulated sugar 3.5 parts, edible additive 1.5 parts.
The production method of canned wild bamboo shoots of the present invention is made up of following steps:
1) raw material selection, selects without small holes caused by worms, without downright bad, the fresh wild bamboo shoots of gathering the same day;
2) Raw material processing, removes wild bamboo shoots crust and old root;
3) rinse, first wild bamboo shoots are positioned in supersonic wave cleaning machine and clean 30min, wilder bamboo shoots are positioned in flushed channel rinse 30min;
4) wild bamboo shoots to be positioned in steam groove boiling 7.5 hours by boiling;
5) cool, the wild bamboo shoots after boiling are put into cold water and cools 30min;
6) suppress, cooled wild bamboo shoots are placed and suppresses 5min in press;
7) pickle, the wild bamboo shoots after compacting are added 2 portions of edible salts and pickles, when pickling, constantly stir wild bamboo shoots;
8) leave standstill, the wild bamboo shoots after pickling are loaded in cylinder, and seals preservation 15 days;
9) the wild bamboo shoots left standstill are taken out by desalination in cylinder, and put into hot water desalination 4.5 hours;
10) the wild bamboo shoots after desalination are taken out after draining away the water and carry out cutting, by hand wild bamboo shoots cut into 4cm segment by cutting;
11) seasoning, first puts into edible oil boil 13min by high taberpsychine, soya bean, wilder bamboo shoots are ploughed under in pot the 13min that stir-fries, and finally monosodium glutamate, edible salt, white granulated sugar is put into pot and to stir-fry 2min;
12) tinning, by the wild bamboo shoots tank filling after seasoning, by the specification tinning of 146 grams/tank;
13) the wild bamboo shoots after tinning are put into vaporium sterilizing by sterilization;
14) seal, the wild bamboo shoots after sterilization are carried out vacuum seal.
Step 4 of the present invention) in brew temperatures be 125 DEG C, described step 5) in cooling water temperature be 5 DEG C, described step 5) in press setting pressure be 2.5MPa, described step 9) in hot water temperature be 33 DEG C.
Embodiment 3
The canned wild bamboo shoots of one as shown in Figure 1, comprise 95 parts, wild bamboo shoots, high taberpsychine 25 parts, soya bean 25 parts, edible oil 65 parts, monosodium glutamate 1 part, edible salt 6 parts, white granulated sugar 4 parts, edible additive 2 parts.
The production method of canned wild bamboo shoots of the present invention is made up of following steps:
1) raw material selection, selects without small holes caused by worms, without downright bad, the fresh wild bamboo shoots of gathering the same day;
2) Raw material processing, removes wild bamboo shoots crust and old root;
3) rinse, first wild bamboo shoots are positioned in supersonic wave cleaning machine and clean 30min, wilder bamboo shoots are positioned in flushed channel rinse 30min;
4) wild bamboo shoots to be positioned in steam groove boiling 8 hours by boiling;
5) cool, the wild bamboo shoots after boiling are put into cold water and cools 30min;
6) suppress, cooled wild bamboo shoots are placed and suppresses 5min in press;
7) pickle, the wild bamboo shoots after compacting are added 2 portions of edible salts and pickles, when pickling, constantly stir wild bamboo shoots;
8) leave standstill, the wild bamboo shoots after pickling are loaded in cylinder, and seals preservation 15 days;
9) the wild bamboo shoots left standstill are taken out by desalination in cylinder, and put into hot water desalination 5 hours;
10) the wild bamboo shoots after desalination are taken out after draining away the water and carry out cutting, by hand wild bamboo shoots cut into 5cm segment by cutting;
11) seasoning, first puts into edible oil boil 15min by high taberpsychine, soya bean, wilder bamboo shoots are ploughed under in pot the 15min that stir-fries, and finally monosodium glutamate, edible salt, white granulated sugar is put into pot and to stir-fry 2min;
12) tinning, by the wild bamboo shoots tank filling after seasoning, by the specification tinning of 146 grams/tank;
13) the wild bamboo shoots after tinning are put into vaporium sterilizing by sterilization;
14) seal, the wild bamboo shoots after sterilization are carried out vacuum seal.
Step 4 of the present invention) in brew temperatures be 130 DEG C, described step 5) in cooling water temperature be 6 DEG C, described step 5) in press setting pressure be 3MPa, described step 9) in hot water temperature be 35 DEG C.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.
Claims (6)
1. canned wild bamboo shoots, is characterized in that comprising wild bamboo shoots 90-95 part, high taberpsychine 20-25 part, soya bean 20-25 part, edible oil 60-65 part, monosodium glutamate 0.5-1 part, edible salt 5-6 part, white granulated sugar 3-4 part, edible additive 1-2 part.
2. canned wild bamboo shoots preparation method according to claim 1, it is characterized in that, the method comprises the following steps:
1) raw material selection, selects without small holes caused by worms, without downright bad, the fresh wild bamboo shoots of gathering the same day;
2) Raw material processing, removes wild bamboo shoots crust and old root;
3) rinse, first wild bamboo shoots are positioned in supersonic wave cleaning machine and clean 30min, wilder bamboo shoots are positioned in flushed channel rinse 30min;
4) wild bamboo shoots are positioned over boiling 7-8 hour in steam groove by boiling;
5) cool, the wild bamboo shoots after boiling are put into cold water and cools 30min;
6) suppress, cooled wild bamboo shoots are placed and suppresses 5min in press;
7) pickle, the wild bamboo shoots after compacting are added 2 portions of edible salts and pickles, when pickling, constantly stir wild bamboo shoots;
8) leave standstill, the wild bamboo shoots after pickling are loaded in cylinder, and seals preservation 15 days;
9) the wild bamboo shoots left standstill are taken out by desalination in cylinder, and put into hot water desalination 4-5 hour;
10) the wild bamboo shoots after desalination are taken out after draining away the water and carry out cutting, by hand wild bamboo shoots cut into 3-5cm segment by cutting;
11) seasoning, first puts into edible oil boil 10-15min by high taberpsychine, soya bean, wilder bamboo shoots are ploughed under in pot the 10-15min that stir-fries, and finally monosodium glutamate, edible salt, white granulated sugar is put into pot and to stir-fry 2min;
12) tinning, by the wild bamboo shoots tank filling after seasoning, by the specification tinning of 146 grams/tank;
13) the wild bamboo shoots after tinning are put into vaporium sterilizing by sterilization;
14) seal, the wild bamboo shoots after sterilization are carried out vacuum seal.
3. the canned wild bamboo shoots of one according to claim 2, is characterized in that described step 4) in brew temperatures be 120 DEG C-130 DEG C.
4. the canned wild bamboo shoots of one according to claim 2, is characterized in that described step 5) in cooling water temperature be 4 DEG C-6 DEG C.
5. the canned wild bamboo shoots of one according to claim 2, is characterized in that described step 5) in press setting pressure be 2-3MPa.
6. the canned wild bamboo shoots of one according to claim 2, is characterized in that described step 9) in hot water temperature be 30 DEG C-35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510808241.3A CN105341814A (en) | 2015-11-20 | 2015-11-20 | Canned wild bamboo shoot and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510808241.3A CN105341814A (en) | 2015-11-20 | 2015-11-20 | Canned wild bamboo shoot and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341814A true CN105341814A (en) | 2016-02-24 |
Family
ID=55318092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510808241.3A Pending CN105341814A (en) | 2015-11-20 | 2015-11-20 | Canned wild bamboo shoot and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341814A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112262967A (en) * | 2020-10-22 | 2021-01-26 | 遵义师范学院 | Flow production processing method and processing device for instant bamboo shoots |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524705A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Hand-peeled bamboo shoot producing process |
| CN102715228A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Method for processing canned white asparagus by vacuum acidification |
| CN103404812A (en) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| CN104886533A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A canned wild bamboo shoot sauce |
-
2015
- 2015-11-20 CN CN201510808241.3A patent/CN105341814A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715228A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Method for processing canned white asparagus by vacuum acidification |
| CN102524705A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Hand-peeled bamboo shoot producing process |
| CN103404812A (en) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| CN104886533A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A canned wild bamboo shoot sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112262967A (en) * | 2020-10-22 | 2021-01-26 | 遵义师范学院 | Flow production processing method and processing device for instant bamboo shoots |
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Application publication date: 20160224 |