CN105495432A - Preparation method of chili oil bamboo shoots - Google Patents
Preparation method of chili oil bamboo shoots Download PDFInfo
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- CN105495432A CN105495432A CN201510892263.2A CN201510892263A CN105495432A CN 105495432 A CN105495432 A CN 105495432A CN 201510892263 A CN201510892263 A CN 201510892263A CN 105495432 A CN105495432 A CN 105495432A
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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
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of chili oil bamboo shoots and relates to the technical field of processing of bamboo shoots. The preparation method particularly comprises the following steps: desalting a raw material (the bamboo shoots) passed acceptance, and carrying out pre-cooking, soaking and dewatering, wherein in the desalting step, the raw material (bamboo shoots) is placed in a washing pool and washed, and then the washed bamboo shoots are soaked for 12-15 h with running water, while in the soaking step, air jetting stirring desalination is carried out, and water is changed every 4-5 h; frying chili oil and the bamboo shoots; compounding and mixing. The preparation method has the following benefits: in the pre-treatment step of the raw material, the desalination operation is strictly controlled, the soaking time in a soaking pool is strictly controlled to be 12-15 h, and the stirring mode and the water changing time are also strictly controlled, so that the bamboo shoots desalination effect is good, uniform desalination is realized, the salinity is consistent, and the prepared product is good in taste.
Description
Technical field
The present invention relates to food technology field, particularly a kind of preparation method of chilli oil bamboo shoot.
Background technology
At present, bamboo shoots, are taken as " in dish treasure " in China from ancient times, and bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.Every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, and multivitamin and carotene carotene content double many than Chinese cabbage content; And the protein comparative superiority of bamboo shoots, the lysine of needed by human, tryptophan, threonine, phenylalanine, and in protein metabolism process, occupy the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction, having certain content, is excellent health-care vegetable.Bamboo shoots are not only rich in multiple nutrients material, and have higher medical value.The traditional Chinese medical science is thought, bamboo shoots taste is sweet, the micro-hardship of part, cold in nature, energy eliminating phlegm and keeping the adverse QI downwards, clearing heat and relieving fidgetness, smoothening secretion." Mingyi Bielu " is sayed its " master quenches one's thirst, dredging water passages, and beneficial gas, can eat for a long time "; Supplementary Amplifications of the Compendium of Materia Medica say it " reduce phlegm saliva for sharp nine orifices, promoting blood circulation, helps digestion swollen ", be especially solely good at the hot phlegm in Qinghua.
Existing chilli oil bamboo shoot preparation method, cleaning, desalting is that to change water clear to water with sense organ, and be difficult to quantified controlling, raw material desalting effect is inconsistent, affects products taste.In order to keep for red in finished product, increase the appetite of consumer, people usually adopt the method for adding pigment.Pigment mainly comprises natural colouring matter and synthetic food color.Natural colouring matter, from natural goods, extracts primarily of in plant tissue, also comprises some pigments from animal and microorganism.Synthetic food color refers to the organic pigment obtained by artificial chemical synthesis process, mainly with the aniline dyes separated in coal tar for raw material is made.Because synthetic food color is compared with natural colouring matter, there is the advantages such as lovely luster, strong coloring force, stable in properties and low price, many countries generally use synthetic dyestuff at food-processing industry, because synthetic food color is that raw material is made with coal tar, common name coal tar pigment or aniline dye, harmful.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is the preparation method providing a kind of chilli oil bamboo shoot, and the chilli oil bamboo shoot prepared is bright in colour, fragrant peppery tasty and refreshing, and mouthfeel is good.
The present invention is solved the problems of the technologies described above by following technological means:
The invention provides a kind of preparation method of chilli oil bamboo shoot, specifically comprise the following steps,
(1) pretreatment of raw material
The raw material bamboo shoots of acceptance(check) carried out desalination, precook, soak, processed, by described desalination be raw material bamboo shoots are put into service sink eluriate after flowing water soak 12-15 hour, in immersion process with air rush spray formula stir desalination, every 4-5 hour changes a water;
(2) frying
Chilli oil frying: by weight, get 500-800 part vegetable oil and be heated to 240 DEG C of pass fire, put into spice mixt and keep 2-3 minute, again with little fire heating 10-15 minute, pull spice mixt out, treat that vegetable oil is cooled to 130-150 DEG C, add the 5-10 minute that to stir-fry after 60-100 part paprika stirs, soak 10-15 hour, after filter cleaner, namely obtain chilli oil;
Bamboo shoots frying: by weight, get described chilli oil 100-150 part, step (1) gained bamboo shoots 1000-1500 part for subsequent use, described chilli oil is heated to 100-120 DEG C add stir-baking with adjuvant material 1-3 minute after add bamboo shoots and fry that within 5-10 minute, to fry cooling for subsequent use, described auxiliary material comprises salt, bruised ginger, garlic end, monosodium glutamate and cumin powder;
(3) batching and spice
According to individual taste, get appropriate food to commonly use flavoring and carry out preparing and to obtain batching, bamboo shoots good for frying in step (2), appropriate batching, appropriate chilli oil are uniformly mixed 10-15 minute, and described food is commonly used flavoring and is comprised salt, sesame, white sugar, ginger powder, garlic powder, crispness retaining agent, honey element, cumin powder, monosodium glutamate and other spices.After chilli oil bamboo shoot spice, be responsible for inspection by special messenger, through being wrapped inside dress after the assay was approved, then adopt vacuum sealer to carry out vacuum heat seal sealing, vacuum is-0.95-0.1MPa, and heat-seal temperature is 180 DEG C-240 DEG C, and evacuated time is 30-60 second.Carry out sterilization processing after packing, during sterilization, temperature be rapidly heated to 98 DEG C-100 DEG C, constant temperature sterilization 20-30min, after sterilization, cooling, air-dry, carry out external packing after carrying out factory testing, according to product requirement specification vanning warehouse-in.
Further, in described step (1), described in the pressure of precooking be 2.0-2.5Mpa, boiling water boiling 20-30 minute.
Further, in described step (1), described immersion treatment pours pre-well-done bamboo shoots into fermentation vat, soaks 2-5 hour, change a water and stir every 1-2 hour with circulating water.
Further, described processed be by soak after bamboo shoots pour in centrifuge, dehydration 20-30 minute, slough the moisture of 50-70%.
Further, the spice mixt in described step (2) by weight, comprises ginger splices 4-9 part, cassia bark 3-8 part, Chinese prickly ash 10-15 part, garlic 4-9 part, fennel seeds 3-7 part, anistree 3-6 part and spiceleaf 3-6 part.
Further, in described step (2), during bamboo shoots frying, the weight ratio of bamboo shoots and auxiliary material is 4:1.
Further, the capsicum used in described step (2) is sub warhead capsicum, one or more mixing in millet starch, Fengxiang Chili pepper.
The chilli oil bamboo shoot prepared by described preparation method.The bamboo shoots that method of the present invention prepares are bright in colour, and fragrant peppery tasty and refreshing, mouthfeel is good, not containing harmful substances such as pigments.
Beneficial effect of the present invention:
1) preparation method of chilli oil bamboo shoot of the present invention, in feed pretreatment step, de-salting operation is strictly controlled, the time be strict controlled in fermentation vat is 12-15 hour, the strict mode controlling to stir and the time of changing water, make bamboo shoots desalting effect good, desalination is even, salinity is consistent, and obtained products taste is good.
2) in frying operation, the frying of chilli oil and bamboo shoots is all strictly controlled, the frying of chilli oil controls the heating-up temperature adding vegetable oil, the heat time, the duration and degree of heating that add spice mixt are strictly controlled, control oil temperature when putting into capsicum, stir-fry time and soak time, makes the chilli oil obtained have specific fragrance, pungent and bright-coloured color and luster; In the frying process of bamboo shoots strict control chilli oil oil temperature, fry auxiliary material and fry time of bamboo shoots, make the bamboo shoots mouthfeel that obtains tender and crisp.
3) be furnished with cumin powder in the auxiliary material added in frying process and blending process, make the existing strong fragrant pungent of chilli oil bamboo shoot obtained, have again the taste of barbecue, unique flavor, features good taste, there is novelty.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearly, below the preferred embodiments of the present invention are described in detail.
Bamboo shoots used in the embodiment of the present invention are bamboo shoots that market is purchased back, filter out suitable bamboo shoots, reject old bamboo shoot, pollute bamboo shoot, variable color bamboo shoot; According to production requirement bamboo shoots are divided that to be cut to suitable bamboo shoot sheet for subsequent use.Generally all can pickle through salt, so desalting processing will be carried out to bamboo shoots owing to purchasing the bamboo shoots come.
Embodiment 1
The preparation method of chilli oil bamboo shoot of the present invention, specifically comprises the following steps:
(1) pretreatment of raw material
The raw material bamboo shoots of acceptance(check) carried out desalination, precook, soak, processed, by described desalination be raw material bamboo shoots are put into service sink eluriate after flowing water soak 12 hours, in immersion process with air rush spray formula stir desalination, within every 4 hours, change a water.Pressure of precooking is 2.0Mpa, boiling water boiling 30 minutes.Immersion treatment pours pre-well-done bamboo shoots into fermentation vat, soaks 2 hours, change a water and stir every 1 hour with circulating water.Processed be by soak after bamboo shoots pour in centrifuge, dewater 20 minutes, slough the moisture of 50%.
(2) frying
Chilli oil frying: by weight, get 500g vegetable oil and be heated to 240 DEG C of pass fire, put into spice mixt and keep 2 minutes, again with little fire heating 10 minutes, pull spice mixt out, treat that vegetable oil is cooled to 140 DEG C, add after 60g sub warhead paprika stirs and stir-fry 5 minutes, soak 10 hours, after filter cleaner, namely obtain chilli oil; Spice mixt by weight, comprises ginger splices 4g, cassia bark 3g, Chinese prickly ash 10g, garlic 4g, fennel seeds 3g, anistree 3g and spiceleaf 3g.
Bamboo shoots frying: get described chilli oil 100g, step (1) gained bamboo shoots 1000g for subsequent use, described chilli oil is heated to 100 DEG C add stir-baking with adjuvant material and add bamboo shoots after 3 minutes and fry that within 10 minutes, to fry cooling for subsequent use, described auxiliary material comprises salt, bruised ginger, garlic end, monosodium glutamate and cumin powder.
(3) batching and spice
According to individual taste, get appropriate food to commonly use flavoring and carry out preparing and to obtain batching, bamboo shoots good for frying in step (2), appropriate batching, appropriate chilli oil are uniformly mixed 10 minutes, and described food is commonly used flavoring and is comprised salt, sesame, white sugar, ginger powder, garlic powder, crispness retaining agent, honey element, cumin powder, monosodium glutamate and other spices.
Embodiment 2
The preparation method of chilli oil bamboo shoot of the present invention, specifically comprises the following steps:
(1) pretreatment of raw material
The raw material bamboo shoots of acceptance(check) carried out desalination, precook, soak, processed, by described desalination be raw material bamboo shoots are put into service sink eluriate after flowing water soak 13 hours, in immersion process with air rush spray formula stir desalination, within every 4 hours, change a water.Pressure of precooking is 2.5Mpa, boiling water boiling 20 minutes.Immersion treatment pours pre-well-done bamboo shoots into fermentation vat, soaks 3 hours, change a water and stir every 1 hour with circulating water.Processed be by soak after bamboo shoots pour in centrifuge, dewater 25 minutes, slough the moisture of 60%.
(2) frying
Chilli oil frying: by weight, get 600g vegetable oil and be heated to 240 DEG C of pass fire, put into spice mixt and keep 3 minutes, again with little fire heating 15 minutes, pull spice mixt out, treat that vegetable oil is cooled to 130 DEG C, stir-fry 7 minutes after the Chili pepper face, Fengxiang adding 70g stirs, soak 12 hours, after filter cleaner, namely obtain chilli oil; Spice mixt by weight, comprises ginger splices 6g, cassia bark 5g, Chinese prickly ash 13g, garlic 6g, fennel seeds 5g, anistree 5g and spiceleaf 5g.
Bamboo shoots frying: get described chilli oil 100g, step (1) gained bamboo shoots 1500g for subsequent use, described chilli oil is heated to 110 DEG C add stir-baking with adjuvant material and add bamboo shoots after 2 minutes and fry that within 8 minutes, to fry cooling for subsequent use, described auxiliary material comprises salt, bruised ginger, garlic end, monosodium glutamate and cumin powder.
(3) batching and spice
According to individual taste, get appropriate food to commonly use flavoring and carry out preparing and to obtain batching, bamboo shoots good for frying in step (2), appropriate batching, appropriate chilli oil are uniformly mixed 13 minutes, and described food is commonly used flavoring and is comprised salt, sesame, white sugar, ginger powder, garlic powder, crispness retaining agent, honey element, cumin powder, monosodium glutamate and other spices.
Embodiment 3
(1) pretreatment of raw material
The raw material bamboo shoots of acceptance(check) carried out desalination, precook, soak, processed, by described desalination be raw material bamboo shoots are put into service sink eluriate after flowing water soak 15 hours, in immersion process with air rush spray formula stir desalination, within every 5 hours, change a water.Pressure of precooking is 2.0Mpa, boiling water boiling 30 minutes.Immersion treatment pours pre-well-done bamboo shoots into fermentation vat, soaks 5 hours, change a water and stir every 2 hours with circulating water.Processed be by soak after bamboo shoots pour in centrifuge, dewater 30 minutes, slough the moisture of 70%.
(2) frying
Chilli oil frying: by weight, get 800g vegetable oil and be heated to 240 DEG C of pass fire, put into spice mixt and keep 2 minutes, again with little fire heating 10 minutes, pull spice mixt out, treat that vegetable oil is cooled to 150 DEG C, add after 100g sub warhead paprika and hot millet paprika flour mixed with adulterants stir and stir-fry 5 minutes, soak 15 hours, after filter cleaner, namely obtain chilli oil; Spice mixt by weight, comprises ginger splices 9g, cassia bark 8g, Chinese prickly ash 15g, garlic 9g, fennel seeds 7g, anistree 6g and spiceleaf 6g.
Bamboo shoots frying: get described chilli oil 100g, step (1) gained bamboo shoots 1200g for subsequent use, described chilli oil is heated to 120 DEG C add stir-baking with adjuvant material and add bamboo shoots after 1 minute and fry that within 5 minutes, to fry cooling for subsequent use, described auxiliary material comprises salt, bruised ginger, garlic end, monosodium glutamate and cumin powder.
(3) batching and spice
According to individual taste, get appropriate food to commonly use flavoring and carry out preparing and to obtain batching, bamboo shoots good for frying in step (2), appropriate batching, appropriate chilli oil are uniformly mixed 15 minutes, and described food is commonly used flavoring and is comprised salt, sesame, white sugar, ginger powder, garlic powder, crispness retaining agent, honey element, cumin powder, monosodium glutamate and other spices.
Comparative example 1
Carry out according to the step of above-described embodiment 2, unlike when being by desalination in pretreatment of raw material, after bamboo shoots being put into service sink elutriation, flowing water soaks 5 hours, rushes spray formula and stirs, within every 4 hours, change a water without air.
Comparative example 2
Carry out according to the step of above-described embodiment 2, unlike when being by desalination in pretreatment of raw material, after bamboo shoots being put into service sink elutriation, flowing water soaks 10 hours, rushes spray formula and stirs, within every 4 hours, change a water without air.
Comparative example 3
Carry out according to the step of above-described embodiment 2, unlike adopting common paprika when chilli oil frying.
The subjective appreciation of the chilli oil bamboo shoot of embodiment and comparative example
10 are invited to have the professional food subjective appreciation expert of more than 5 years working experiences to carry out subjective appreciation to chilli oil bamboo shoot obtained in embodiment 1-3 and comparative example 1-3, mark separately by ten point system according to the mouthfeel of chilli oil bamboo shoot and color and luster two aspects, full marks are divided into 10, more than 8.5 points for satisfied, more than 6 points is better, less than 5 points is poor, and results of sensory evaluation is in table 1.
The subjective appreciation of table 1 chilli oil bamboo shoot
| subjective appreciation | color and luster | taste | |
| embodiment 1 | color and luster is good, and have fragrant pungent road, saline taste is moderate, and mouthfeel is good. | 9.0 | 8.9 |
| embodiment 2 | color and luster is good, and have strong fragrant pungent road, saline taste is moderate, and mouthfeel is good. | 9.1 | 9.0 |
| embodiment 3 | color and luster is good, and have strong fragrant pungent road, saline taste is moderate, and mouthfeel is good. | 9.2 | 9.2 |
| comparative example 1 | color and luster is good, and have fragrant pungent road, taste is too salty, and mouthfeel is poor. | 9.1 | 4.7 |
| comparative example 2 | color and luster is good, and have fragrant pungent road, taste is slightly salty, and mouthfeel is general. | 9.1 | 5.2 |
| comparative example 3 | shade deviation, fragrant pungent road is general, and saline taste is moderate, and mouthfeel is general. | 5.3 | 6.5 |
As seen from the above table, chilli oil bamboo shoot preparation method of the present invention, that carries out the time when desalination is strict controlled in 12-15 hour, and adopt air type to rush spray stirring, make the desalination of raw material bamboo shoots even, desalting effect is good, obtained product saline taste is moderate, and saline taste is even, and mouthfeel is good.In comparative example, time of desalination and rush spray formula stirring means without air, the effect of desalination is bad, well can not slough the salt in bamboo shoots, cause products taste bad.Frying part of the present invention, the frying of chilli oil, heating is stopped when plant oil temperature is 240 DEG C, add the spices that spy joins, paprika is added again when treating that oil temperature is as cold as 130-150 DEG C, soak 10-15 hour after stir-frying again 5-10 minute, soak the fragrance of the existing spices characteristic of chilli oil out, the pungent of chilli oil can be made again denseer; Bamboo shoots frying, the temperature of chilli oil heating, the frying time of auxiliary material and the frying time of bamboo shoots are all strict control, make frying bamboo shoots mouthfeel out tender and crisp.Be added with cumin powder in the auxiliary material of bamboo shoots frying simultaneously and batching, make the existing strong fragrant pungent of chilli oil bamboo shoot, have again the taste of barbecue, unique flavor, features good taste, there is novelty.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (8)
1. a preparation method for chilli oil bamboo shoot, is characterized in that: specifically comprise the following steps,
(1) pretreatment of raw material
The raw material bamboo shoots of acceptance(check) carried out desalination, precook, soak, processed, by described desalination be raw material bamboo shoots are put into service sink eluriate after flowing water soak 12-15 hour, in immersion process with air rush spray formula stir desalination, every 4-5 hour changes a water;
(2) frying
Chilli oil frying: by weight, get 500-800 part vegetable oil and be heated to 240 DEG C of pass fire, put into spice mixt and keep 2-3 minute, again with little fire heating 10-15 minute, pull spice mixt out, treat that vegetable oil is cooled to 130-150 DEG C, add the 5-10 minute that to stir-fry after 60-100 part paprika stirs, soak 10-15 hour, after filter cleaner, namely obtain chilli oil;
Bamboo shoots frying: by weight, get described chilli oil 100-150 part, step (1) gained bamboo shoots 1000-1500 part for subsequent use, described chilli oil is heated to 100-120 DEG C add stir-baking with adjuvant material 1-3 minute after add bamboo shoots and fry that within 5-10 minute, to fry cooling for subsequent use, described auxiliary material comprises salt, bruised ginger, garlic end, monosodium glutamate and cumin powder;
(3) batching and spice
According to individual taste, get appropriate food to commonly use flavoring and carry out preparing and to obtain batching, bamboo shoots good for frying in step (2), appropriate batching, appropriate chilli oil are uniformly mixed 10-15 minute, and described food is commonly used flavoring and is comprised salt, sesame, white sugar, ginger powder, garlic powder, crispness retaining agent, honey element, cumin powder, monosodium glutamate and other spices.
2. the preparation method of chilli oil bamboo shoot as claimed in claim 1, is characterized in that: in described step (1), described in the pressure of precooking be 2.0-2.5Mpa, boiling water boiling 20-30 minute.
3. the preparation method of chilli oil bamboo shoot as claimed in claim 1, it is characterized in that: in described step (1), described immersion treatment pours pre-well-done bamboo shoots into fermentation vat, soaks 2-5 hour, change a water and stir every 1-2 hour with circulating water.
4. the preparation method of chilli oil bamboo shoot as claimed in claim 1, is characterized in that: described processed pours in centrifuge by the bamboo shoots after soaking, and dehydration 20-30 minute, sloughs the moisture of 50-70%.
5. the preparation method of chilli oil bamboo shoot as claimed in claim 1, it is characterized in that: the spice mixt in described step (2) by weight, comprises ginger splices 4-9 part, cassia bark 3-8 part, Chinese prickly ash 10-15 part, garlic 4-9 part, fennel seeds 3-7 part, anistree 3-6 part and spiceleaf 3-6 part.
6. the preparation method of chilli oil bamboo shoot as claimed in claim 1, is characterized in that: in described step (2), during bamboo shoots frying, the weight ratio of bamboo shoots and auxiliary material is 4:1.
7. the preparation method of chilli oil bamboo shoot as claimed in claim 1, is characterized in that: the capsicum used in described step (2) is sub warhead capsicum, one or more mixing in millet starch, Fengxiang Chili pepper.
8. the chilli oil bamboo shoot obtained by the preparation method one of claim 1-7 Suo Shu.
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| CN107836700A (en) * | 2017-12-15 | 2018-03-27 | 广西岩星农业有限公司 | A kind of preparation method of bambusa lapidea shoots sauce |
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| CN111011779A (en) * | 2019-11-11 | 2020-04-17 | 泸州野植珍食品有限公司 | Production process of spicy crisp bamboo shoots |
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| CN108703328A (en) * | 2018-05-09 | 2018-10-26 | 长沙新天翔食品有限公司 | A kind of instant bamboo shoot and preparation method thereof |
| CN111011779A (en) * | 2019-11-11 | 2020-04-17 | 泸州野植珍食品有限公司 | Production process of spicy crisp bamboo shoots |
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