CN105614333A - Dried bamboo shoot dish and production method thereof - Google Patents

Abstract

The present invention discloses a dried bamboo shoot dish and a production method thereof, wherein the dried bamboo shoot dish is prepared from the following raw materials by weight: 80-120 parts of bamboo shoot, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of dried longan, 2-5 parts of ziziphus jujuba mill.var.spinosa, 2-5 parts of pitaya, 2-5 parts of pear, and 1-3 parts of pomelo, and washing, blanching, drying in the sun, sousing, dewatering, packaging and other processes are performed to prepare the dried bamboo shoot dish. According to the present invention, when the bamboo shoot is placed into the sousing container and is soused, the bamboo shoot retains the refreshing and elegant taste of dried longan, ziziphus jujuba mill.var.spinosa, pitaya, pear and pomelo, such that the aroma of the bamboo shoot is increased, the flavor of the bamboo shoot is increased, and the taste is good and delicious; the sousing components and the bamboo shoot are packaged so as to prolong the taste preservation time; and the eating method and the processing method of the bamboo shoot are increased, the bamboo shoot is easy to eat in home and restaurants, the market of the bamboo shoot r is effectively broadened, and the market requirement is met.

Description

A kind of bamboo sprout salted Brassicae siccus and preparation method thereof

Technical field

The present invention relates to food technology field, particularly a kind of bamboo sprout salted Brassicae siccus and preparation method thereof.

Background technology

Bamboo sprout, are taken as " in dish treasure " in China from ancient times. Nutritionally, the past has many people to think, although bamboo sprout taste is delicious, but does not have what nutrition, that have it is even contemplated that " eat meal Radix Crotalariae szemoensis to scrape three days oil ". This understanding is inaccurate. In fact, bamboo sprout contain rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin B1, B2, C. Every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fat 0.13g, calcium 22mg, phosphorus 56mg, ferrum 0.1mg, and multivitamin and carotene carotene content double many than Chinese cabbage content; And the protein comparative superiority of bamboo sprout, 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, there is certain content, for excellent health-care vegetable.

Bamboo sprout are not only rich in multiple nutrients material, and have higher medical value. The traditional Chinese medical science is thought, the micro-hardship of bamboo sprout sweet in the mouth, part, cold in nature, energy eliminating phlegm and keeping the adverse QI downwards, clearing heat and relieving fidgetness, smoothening secretion. " Mingyi Bielu " says its " master quenches one's thirst, dredging water passages, and QI invigorating can be eaten for a long time "; Supplementary Amplifications of the Compendium of Materia Medica says its " profit nine orifices, promoting blood circulation, reduce phlegm saliva, helps digestion swollen ", is especially solely good at Qinghua heat-phlegm.

Bamboo sprout are Chinese tradition delicacies, and taste perfume (or spice) matter is crisp, edible extremely long with cultivation history. " Book of Songs " just have the verses such as " adding bean real, Radix Crotalariae szemoensis marshland full of water weeds fish fish or meat paste ", " its an ancient musical pipe Yi He, only Radix Crotalariae szemoensis and Pu ", it was shown that people's Edible bamboo shoot has 2500 so that the history of 3000.

At present, the bamboo shoot products on market is many based on health product, rare salted Brassicae siccus goods, it has not been convenient to preserve and carry, it is impossible to meet the market demand.

Summary of the invention

It is an object of the invention to provide one and there is good taste, a kind of bamboo sprout salted Brassicae siccus conveniently preserving and carrying and preparation method thereof.

The purpose of the present invention is achieved through the following technical solutions: a kind of bamboo sprout salted Brassicae siccus, it is characterised in that: it is be made with the raw material of following weight proportion: bamboo sprout 80-120 part, refined salt 4-6 part, crystal sugar 2-5 part, Fructus Anisi Stellati 1-3 part, Chinese liquor 1-3 part, Arillus Longan 2-5 part, Semen Ziziphi Spinosae 2-5 part, Hylocereus undatus 2-5 part, pears 2-5 part, Fructus Citri grandis 1-3 part.

100 parts of bamboo sprout, refined salt 5 parts, 3 parts of crystal sugar, Fructus Anisi Stellati 2 parts, Chinese liquor 2 parts, Arillus Longan 3 parts, Semen Ziziphi Spinosae 3 parts, Hylocereus undatus 3 parts, pears 3 parts, Fructus Citri grandis 2 parts.

The step of its production method is:

Step 1, by weight ratio, chooses the bamboo sprout of high-quality, with clean water totally after shredding standby;

Step 2, by the heating that adds water in pot to water temperature when 80-100 DEG C, bamboo sprout are put in pot and boil the 30-60 second;

Step 3, by then the bamboo sprout boiled being pulled out, drain away the water, place dry in the sun 1-2 hour in the sun, then the bamboo sprout that dry in the sun is good are put into and pickle in vessel;

Step 4, in pickling vessel, by weight ratio, add the Fructus Citri grandis of high-quality refined salt, crystal sugar, Fructus Anisi Stellati, Chinese liquor, the Arillus Longan of stripping and slicing, the Semen Ziziphi Spinosae of enucleation, Hylocereus undatus, the pears of section, enucleation, 25 days are pickled at the temperature of 15-20 DEG C, pickle at the temperature of 5-10 DEG C again 5 days, take out bamboo sprout, Arillus Longan, Semen Ziziphi Spinosae, Hylocereus undatus, pears, Fructus Citri grandis;

Step 5, by the bamboo sprout of taking-up, Arillus Longan, Semen Ziziphi Spinosae, Hylocereus undatus, pears, Fructus Citri grandis clean after drain away the water, utilize lyophilization machine dehydration, make salted Brassicae siccus, be packaged into bag, prepare finished product.

In described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.

Beneficial effects of the present invention:

The traditional Chinese medical science think bamboo sprout sweet in the mouth, be slightly cold, nontoxic. Pharmaceutically there is removing heat-phlegm, QI invigorating stomach function regulating, control quench one's thirst, the effect such as dredging water passages, the refreshing stomach of profit diaphragm. Bamboo sprout also have the feature of low fat, low sugar, multifilament, and Edible bamboo shoot can not only promote intestinal peristalsis promoting, helps digest, and go food stagnation, anti-constipation, and have effect of prevention colorectal cancer. Bamboo sprout are fatty, starch is little, belong to natural low fat, low-calorie diet, are the good merchantable brands lost weight of overweight people. Health preserving scholar think, how long-lived the people on the ground that bamboo grove grows thickly are, and seldom suffers from hypertension, this with often eat bamboo sprout and have certain relation.

The present invention adopts to put into bamboo sprout and pickles when pickling in vessel, bamboo sprout are left pure and fresh, the simple and elegant taste of Arillus Longan, Semen Ziziphi Spinosae, Hylocereus undatus, pears, Fructus Citri grandis, increase the fragrance of bamboo sprout, make bamboo sprout more tasty, mouthfeel is better, taste is fresher, and these are pickled dispensing packs together with bamboo sprout, adds the holding time of taste. Invention increases the eating method of bamboo sprout and processing method, facilitate family and restaurant is edible, effectively increase the market of bamboo sprout, meet the market demand.

The technological advantage of the present invention is in that: 1, selecting raw material science, production technology is advanced, delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, and conveniently deposits; 2, product pure natural, have no side effect, without essence and preservative, keep local flavor and the nutrition of raw material itself, be easily absorbed by the body; 3, raw material sources are extensive, add process line short, the easy processing and manufacturing of product. 4, the bamboo sprout after natural drying, bright-colored, increases appetite.

Detailed description of the invention

Embodiment 1

A kind of bamboo sprout salted Brassicae siccus, it is characterised in that: it is be made with the raw material of following weight proportion: bamboo sprout 80-120 part, refined salt 4-6 part, crystal sugar 2-5 part, Fructus Anisi Stellati 1-3 part, Chinese liquor 1-3 part, Arillus Longan 2-5 part, Semen Ziziphi Spinosae 2-5 part, Hylocereus undatus 2-5 part, pears 2-5 part, Fructus Citri grandis 1-3 part.

100 parts of bamboo sprout, refined salt 5 parts, 3 parts of crystal sugar, Fructus Anisi Stellati 2 parts, Chinese liquor 2 parts, Arillus Longan 3 parts, Semen Ziziphi Spinosae 3 parts, Hylocereus undatus 3 parts, pears 3 parts, Fructus Citri grandis 2 parts.

The step of its production method is:

Step 1, by weight ratio, chooses the bamboo sprout of high-quality, with clean water totally after shredding standby;

Step 2, by the heating that adds water in pot to water temperature when 80-100 DEG C, bamboo sprout are put in pot and boil the 30-60 second;

Step 3, by then the bamboo sprout boiled being pulled out, drain away the water, place dry in the sun 1-2 hour in the sun, then the bamboo sprout that dry in the sun is good are put into and pickle in vessel;

Step 4, in pickling vessel, by weight ratio, add the Fructus Citri grandis of high-quality refined salt, crystal sugar, Fructus Anisi Stellati, Chinese liquor, the Arillus Longan of stripping and slicing, the Semen Ziziphi Spinosae of enucleation, Hylocereus undatus, the pears of section, enucleation, 25 days are pickled at the temperature of 15-20 DEG C, pickle at the temperature of 5-10 DEG C again 5 days, take out bamboo sprout, Arillus Longan, Semen Ziziphi Spinosae, Hylocereus undatus, pears, Fructus Citri grandis;

Step 5, by the bamboo sprout of taking-up, Arillus Longan, Semen Ziziphi Spinosae, Hylocereus undatus, pears, Fructus Citri grandis clean after drain away the water, utilize lyophilization machine dehydration, make salted Brassicae siccus, be packaged into bag, prepare finished product.

In described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.

Claims (4)

1. a bamboo sprout salted Brassicae siccus, it is characterised in that: it is be made with the raw material of following weight proportion: bamboo sprout 80-120 part, refined salt 4-6 part, crystal sugar 2-5 part, Fructus Anisi Stellati 1-3 part, Chinese liquor 1-3 part, Arillus Longan 2-5 part, Semen Ziziphi Spinosae 2-5 part, Hylocereus undatus 2-5 part, pears 2-5 part, Fructus Citri grandis 1-3 part.

2. a kind of bamboo sprout salted Brassicae siccus according to claim 1, it is characterised in that: preferred raw material weight proportioning is: 100 parts of bamboo sprout, refined salt 5 parts, 3 parts of crystal sugar, Fructus Anisi Stellati 2 parts, Chinese liquor 2 parts, Arillus Longan 3 parts, Semen Ziziphi Spinosae 3 parts, Hylocereus undatus 3 parts, pears 3 parts, Fructus Citri grandis 2 parts.

3. the manufacture method of a kind of bamboo sprout salted Brassicae siccus according to claim 1-2, it is characterised in that: the step of its production method is:

Step 1, by weight ratio, chooses the bamboo sprout of high-quality, with clean water totally after shredding standby;

Step 2, by the heating that adds water in pot to water temperature when 80-100 DEG C, bamboo sprout are put in pot and boil the 30-60 second;

Step 3, by then the bamboo sprout boiled being pulled out, drain away the water, place dry in the sun 1-2 hour in the sun, then the bamboo sprout that dry in the sun is good are put into and pickle in vessel;

Step 4, in pickling vessel, by weight ratio, add the Fructus Citri grandis of high-quality refined salt, crystal sugar, Fructus Anisi Stellati, Chinese liquor, the Arillus Longan of stripping and slicing, the Semen Ziziphi Spinosae of enucleation, Hylocereus undatus, the pears of section, enucleation, 25 days are pickled at the temperature of 15-20 DEG C, pickle at the temperature of 5-10 DEG C again 5 days, take out bamboo sprout, Arillus Longan, Semen Ziziphi Spinosae, Hylocereus undatus, pears, Fructus Citri grandis;

Step 5, by the bamboo sprout of taking-up, Arillus Longan, Semen Ziziphi Spinosae, Hylocereus undatus, pears, Fructus Citri grandis clean after drain away the water, utilize lyophilization machine dehydration, make salted Brassicae siccus, be packaged into bag, prepare finished product.

4. the manufacture method of a kind of bamboo sprout salted Brassicae siccus according to claim 3, it is characterised in that: in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.