CN105767705A - Pickling method of bamboo shoots - Google Patents
Pickling method of bamboo shoots Download PDFInfo
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- CN105767705A CN105767705A CN201410800919.9A CN201410800919A CN105767705A CN 105767705 A CN105767705 A CN 105767705A CN 201410800919 A CN201410800919 A CN 201410800919A CN 105767705 A CN105767705 A CN 105767705A
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- bamboo shoots
- parts
- bamboo sprout
- cure
- pickling
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Abstract
The present invention relates to a pickling method of bamboo shoots. The pickling method includes the following steps: washing the bamboo shoots to be clean, and steam-boiling the bamboo shoots for 3-5 minutes; pricking the steam-boiled bamboo shoots; preparing pickling materials which include the following components in parts by weight: 3-6 parts of chili powder, 10-15 parts of brine, 8-10 parts of table salt, 3-5 parts of fennels, 2-3 parts of peach kernels and 2-3 parts of medicated leaven; and putting the pickling materials and the bamboo shoots into a sealed container with a weight ratio of 1: 5 to be pickled at 15-20 DEG C for 12-15 days, thereby obtaining the pickled bamboo shoots. The bamboo shoots obtained by the pickling method are safe, healthy, palatable and high in nutritional value.
Description
Technical field
The present invention relates to fresh-keeping of vegetables field, be specifically related to a kind of bamboo sprout method for salting.
Background technology
At present, the bamboo sprout of known agricultural production category.Have the advantages that harvest time is short.Many modes such as traditional processing preserving type has decocting in water, oil is vexed, dry.They can obtain processing and preservation effect within the specific limits.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of bamboo sprout method for salting, safety, health, the agreeable to the taste and bamboo sprout that are of high nutritive value can be obtained.
For achieving the above object, the bamboo sprout method for salting of the present invention, comprise the following steps:
(1) after bamboo sprout being cleaned up, steaming and decocting 3-5 minute；
(2) bamboo sprout after cooking are pricked hole；
(3) configuration cure, described cure includes following components by weight: Fructus Capsici powder 3-6 part, salt 10-15 part, Sal 8-10 part, Fructus Foeniculi 3-5 part, Semen Persicae 2-3 part, Massa Medicata Fermentata 2-3 part；
(4) by by weight for 1:5 cure and bamboo sprout put in sealing container, pickle 12-15 days at 15-20 DEG C, namely obtain pickling bamboo sprout.
The method have the benefit that: a kind of bamboo sprout method for salting, after bamboo sprout are cleaned up, steaming and decocting 3-5 minute；Bamboo sprout after cooking are pricked hole；Configuration cure, described cure includes following components by weight: Fructus Capsici powder 3-6 part, salt 10-15 part, Sal 8-10 part, Fructus Foeniculi 3-5 part, Semen Persicae 2-3 part, Massa Medicata Fermentata 2-3 part；By by weight for 1:5 cure and bamboo sprout put in sealing container, pickle 12-15 days at 15-20 DEG C, namely obtain pickling bamboo sprout.Adopt this bamboo sprout method for salting, safety, health, the agreeable to the taste and bamboo sprout that are of high nutritive value can be obtained.
Detailed description of the invention
Below in conjunction with embodiment and experimental data, to the present invention, above-mentioned and other technical characteristic and advantage are described in more detail.
Embodiment
The bamboo sprout method for salting of the present invention, comprises the following steps:
(1) after bamboo sprout being cleaned up, steaming and decocting 3-5 minute；
(2) bamboo sprout after cooking are pricked hole；
(3) configuration cure, described cure (kilogram) by weight meter includes following components: Fructus Capsici powder 4, salt 12, Sal 9, Fructus Foeniculi 3-5 part, Semen Persicae 2, Massa Medicata Fermentata 2；
(4) by by weight for 1:5 cure and bamboo sprout put in sealing container, pickle 12-15 days at 15-20 DEG C, namely obtain pickling bamboo sprout.
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent replacement, without deviating from objective and the scope of technical solution of the present invention, it all should be encompassed in the middle of scope of the presently claimed invention.
Claims (1)
1. a bamboo sprout method for salting, it is characterised in that comprise the following steps:
(1) after bamboo sprout being cleaned up, steaming and decocting 3-5 minute；
(2) bamboo sprout after cooking are pricked hole；
(3) configuration cure, described cure includes following components by weight: Fructus Capsici powder 3-6 part, salt 10-15 part, Sal 8-10 part, Fructus Foeniculi 3-5 part, Semen Persicae 2-3 part, Massa Medicata Fermentata 2-3 part；
(4) by by weight for 1:5 cure and bamboo sprout put in sealing container, pickle 12-15 days at 15-20 DEG C, namely obtain pickling bamboo sprout.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410800919.9A CN105767705A (en) | 2014-12-22 | 2014-12-22 | Pickling method of bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410800919.9A CN105767705A (en) | 2014-12-22 | 2014-12-22 | Pickling method of bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767705A true CN105767705A (en) | 2016-07-20 |
Family
ID=56385949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410800919.9A Pending CN105767705A (en) | 2014-12-22 | 2014-12-22 | Pickling method of bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767705A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333290A (en) * | 2016-08-27 | 2017-01-18 | 四川长宁县蜀山食品有限公司 | Processing technic of flavoured marinated bamboo shoots |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416703A (en) * | 2013-07-20 | 2013-12-04 | 石台县小菜一碟农产品有限公司 | Method for salting bamboo shoots |
| CN104000145A (en) * | 2014-05-15 | 2014-08-27 | 朱超 | Bamboo shoot preserving method |
-
2014
- 2014-12-22 CN CN201410800919.9A patent/CN105767705A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416703A (en) * | 2013-07-20 | 2013-12-04 | 石台县小菜一碟农产品有限公司 | Method for salting bamboo shoots |
| CN104000145A (en) * | 2014-05-15 | 2014-08-27 | 朱超 | Bamboo shoot preserving method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333290A (en) * | 2016-08-27 | 2017-01-18 | 四川长宁县蜀山食品有限公司 | Processing technic of flavoured marinated bamboo shoots |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160720 |