CN105767708A - Pickled pepper flavored bamboo shoot processing method - Google Patents
Pickled pepper flavored bamboo shoot processing method Download PDFInfo
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- CN105767708A CN105767708A CN201410806815.9A CN201410806815A CN105767708A CN 105767708 A CN105767708 A CN 105767708A CN 201410806815 A CN201410806815 A CN 201410806815A CN 105767708 A CN105767708 A CN 105767708A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 59
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 59
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 59
- 239000011425 bamboo Substances 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 9
- 239000006002 Pepper Substances 0.000 title claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 9
- 240000000129 Piper nigrum Species 0.000 title claims abstract 4
- 240000003917 Bambusa tulda Species 0.000 title abstract 3
- 238000006477 desulfuration reaction Methods 0.000 claims abstract description 7
- 230000003009 desulfurizing Effects 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 241001330002 Bambuseae Species 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 230000001954 sterilising Effects 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 235000015076 Shorea robusta Nutrition 0.000 claims description 7
- 238000011033 desalting Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 229940069338 Potassium Sorbate Drugs 0.000 claims description 3
- CHHHXKFHOYLYRE-STWYSWDKSA-M Potassium sorbate Chemical compound [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000010612 desalination reaction Methods 0.000 abstract 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 6
- 241000722363 Piper Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
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- 229960003067 Cystine Drugs 0.000 description 1
- QIVBCDIJIAJPQS-SECBINFHSA-N D-tryptophane Chemical compound C1=CC=C2C(C[C@@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-SECBINFHSA-N 0.000 description 1
- 229960002989 Glutamic Acid Drugs 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine zwitterion Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
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- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
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- 210000003296 Saliva Anatomy 0.000 description 1
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- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- 235000013922 glutamic acid Nutrition 0.000 description 1
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
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Abstract
The present invention discloses a pickled pepper flavored bamboo shoot processing method. The processing method includes the concrete steps as follows: a. bamboo shoot raw material processing; b. desalination treating; c. desulfurization and deacidification treating; d. slicing; e. accessory material blending; f. marinating; g. vacuum packaging; h. pasteurizing after packaging; and i. box packing. The special food is spicy, delicious, fragrant and instant.
Description
Technical field
The invention belongs to food processing field, especially a kind of pickled pepper flavor bamboo shoots processing method.
Background technology
Bamboo sprout, are taken as " in dish treasure " in China from ancient times, and 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, multivitamin and Hu
Radix Raphani cellulose content doubles 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 not only rich in multiple nutrients material, and
There is 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.
Existing bubble green pepper bamboo shoot process technique generally comprises Feedstock treating, dispensing and brewed, and the bubble green pepper bamboo sprout texture obtained is softer, loses the feature that bamboo sprout mouthfeel is crisp, causes that products taste is poor.
Summary of the invention
The present invention provides a kind of pickled pepper flavor bamboo shoots processing method, solves the bubble green pepper bamboo sprout that existing processing method makes and loses the problem that bamboo sprout mouthfeel is crisp, mouthfeel is poor.
In order to solve above-mentioned technical problem, technical solution of the present invention is: a kind of pickled pepper flavor bamboo shoots processing method, specifically comprises the following steps that
a.Bamboo sprout raw material disposal: the fresh bamboo shoots pickled with Sal, and remove the Radix Crotalariae szemoensis clothing of fresh bamboo shoots, the aging part of fiber and pest and disease damage impurity part；
B. desalting processing: with the continuous cleaned fresh bamboo shoots of clear water, make the salinity of fresh bamboo shoots be maintained at 2-5%；
C. desulfurization deacidification processes: the fresh bamboo shoots of desalting processing is carried out hot water bath, and water temperature is at 90-100 DEG C, and heat time heating time is 8-10 minute；Clean water is used after process；Sulfur dioxide in bamboo sprout, nitrite are sloughed in effect
D. section: the fresh bamboo shoots after desulfurization deacidification being processed is cut into lamellar, and lamellar length is 3-5 centimetre, and drains standby；Effect is easy to pickle tasty and instant edible；
E. dispensing: by weight, 100-150 gram of Pericarpium Zanthoxyli, 500-600 gram of Rhizoma Zingiberis Recens of peeling, pickle millet chilli 7500-9000 gram of finished product, monosodium glutamate 500-600 gram, Sal 200-300 gram, white vinegar 800-1000 gram, Fructus Hordei Germinatus powder 200-300 gram, composite plant spice 100-200 gram, citric acid 0.015-0.025 gram, acid potassium sorbate 0.015-0.025 gram；
F. pickle: uniform in container for stirring by draining lamellar fresh bamboo shoots that rear weight is 25-30 kilogram and dispensing, mixing time is 15-22 minute, then place within 24-48 hour, carry out pickling tasty；The oxidizable reaction of long-time placement, causes that fresh bamboo shoots goes bad；
G. vacuum packaging；
H. pasteurization after packaging: sterilising temp is 80-90 DEG C, and sterilization time is 30-50 minute；
I. vanning: vanning warehouse-in after hot blast drying after packaging.
Technique scheme is further limited: described composite plant spice is by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), each 5-10 gram of Fructus Tsaoko, Flos Caryophylli 3-5 gram composition, and each fractional value adduction is not equal to 100-200 gram.
Beneficial effect: the invention have the advantages that 1. fresh bamboo shoots pickled with Sal, so obtain bamboo sprout texture crisp, the advantage that mouthfeel is good；2. the salinity making fresh bamboo shoots is maintained at 2-5%, is so obtain the advantage that bamboo sprout mouthfeel is good；3. the fresh bamboo shoots of pair desalting processing carries out hot water bath, and water temperature is at 90-100 DEG C, and heat time heating time is 8-10 minute, is so to thoroughly slough harmful material, i.e. sulfur dioxide, nitrite in bamboo sprout；4. dispensing is the advantage good in order to obtain bamboo sprout mouthfeel；5. the mixing time in pickling is 15-22 minute, then places and within 24-48 hour, carries out pickling tasty, so in order to tasty better, improves bamboo sprout mouthfeel；6. sterilising temp 80-90 degree, sterilization time 30-50 minute, so neither affect bamboo sprout mouthfeel, texture, also extend the shelf-life of bamboo sprout, the shelf-life is 1 year；7. the present invention has spicy fresh perfume (or spice), instant Speciality Foods.
Detailed description of the invention
A kind of pickled pepper flavor bamboo shoots processing method, specifically comprises the following steps that
a.Bamboo sprout raw material disposal: the fresh bamboo shoots pickled with Sal, and remove the Radix Crotalariae szemoensis clothing of fresh bamboo shoots, the aging part of fiber and pest and disease damage impurity part；
B. desalting processing: with the continuous cleaned fresh bamboo shoots of clear water, make the salinity of fresh bamboo shoots be maintained at 3%；
C. desulfurization deacidification processes: the fresh bamboo shoots of desalting processing is carried out hot water bath, and water temperature is at 90 DEG C, and heat time heating time is 10 minutes；Clean water is used after process；Sulfur dioxide in bamboo sprout, nitrite are sloughed in effect；
D. section: the fresh bamboo shoots after desulfurization deacidification being processed is cut into lamellar, and lamellar length is 3 centimetres, and drains standby；Effect is easy to pickle tasty and instant edible；
E. dispensing: by weight, 120 grams of Pericarpium Zanthoxyli, 550 grams of Rhizoma Zingiberis Recens of peeling, pickle the millet chilli 8000 grams of finished product, monosodium glutamate 550 grams, Sal 220 grams, white vinegar 800 grams, Fructus Hordei Germinatus powder 300 grams, composite plant spice 160 grams, citric acid 0.015 gram, acid potassium sorbate 0.015 gram；
F. pickle: uniform in container for stirring by draining lamellar fresh bamboo shoots that rear weight is 25 kilograms and dispensing, mixing time is 18 minutes, then place within 36 hours, carry out pickling tasty；The oxidizable reaction of long-time placement, causes that fresh bamboo shoots goes bad；
G. vacuum packaging；
H. pasteurization after packaging: sterilising temp is 80 DEG C, and sterilization time is 30 minutes；
I. vanning: vanning warehouse-in after hot blast drying after packaging.
Heretofore described composite plant spice refers to the dry powder mixture of the multiple fragrant plant used in foodstuff flavouring perfumery, and by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), each 5-10 gram of Fructus Tsaoko, Flos Caryophylli 3-5 gram composition, each fractional value adduction is not equal to 100-200 gram.
The heretofore described millet chilli pickling finished product can be commercially available.
Claims (2)
1. a pickled pepper flavor bamboo shoots processing method, specifically comprises the following steps that
Bamboo sprout raw material disposal: the fresh bamboo shoots pickled with Sal, and remove the Radix Crotalariae szemoensis clothing of fresh bamboo shoots, the aging part of fiber and pest and disease damage impurity part；
B. desalting processing: with the continuous cleaned fresh bamboo shoots of clear water, make the salinity of fresh bamboo shoots be maintained at 2-5%；
C. desulfurization deacidification processes: the fresh bamboo shoots of desalting processing is carried out hot water bath, and water temperature is at 90-100 DEG C, and heat time heating time is 8-10 minute；Clean water is used after process；
D. section: the fresh bamboo shoots after desulfurization deacidification being processed is cut into lamellar, and lamellar length is 3-5 centimetre, and drains standby；
E. dispensing: by weight, 100-150 gram of Pericarpium Zanthoxyli, 500-600 gram of Rhizoma Zingiberis Recens of peeling, pickle millet chilli 7500-9000 gram of finished product, monosodium glutamate 500-600 gram, Sal 200-300 gram, white vinegar 800-1000 gram, Fructus Hordei Germinatus powder 200-300 gram, composite plant spice 100-200 gram, citric acid 0.015-0.025 gram, acid potassium sorbate 0.015-0.025 gram；
F. pickle: uniform in container for stirring by draining lamellar fresh bamboo shoots that rear weight is 25-30 kilogram and dispensing, mixing time is 15-22 minute, then place within 24-48 hour, carry out pickling tasty；
G. vacuum packaging；
H. pasteurization after packaging: sterilising temp is 80-90 DEG C, and sterilization time is 30-50 minute；
I. vanning: vanning warehouse-in after hot blast drying after packaging.
2. a kind of pickled pepper flavor bamboo shoots processing method according to claim 1, it is characterised in that: described composite plant spice is by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), each 5-10 gram of Fructus Tsaoko, Flos Caryophylli 3-5 gram composition, and each fractional value adduction is not equal to 100-200 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410806815.9A CN105767708A (en) | 2014-12-23 | 2014-12-23 | Pickled pepper flavored bamboo shoot processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410806815.9A CN105767708A (en) | 2014-12-23 | 2014-12-23 | Pickled pepper flavored bamboo shoot processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767708A true CN105767708A (en) | 2016-07-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410806815.9A Pending CN105767708A (en) | 2014-12-23 | 2014-12-23 | Pickled pepper flavored bamboo shoot processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105767708A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853645A (en) * | 2017-12-15 | 2018-03-30 | 隆昌泰之味科技有限公司 | A kind of preparation method of bubble green pepper bamboo shoot |
| CN108651924A (en) * | 2018-05-02 | 2018-10-16 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of bubble green pepper bamboo shoot piece |
-
2014
- 2014-12-23 CN CN201410806815.9A patent/CN105767708A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853645A (en) * | 2017-12-15 | 2018-03-30 | 隆昌泰之味科技有限公司 | A kind of preparation method of bubble green pepper bamboo shoot |
| CN108651924A (en) * | 2018-05-02 | 2018-10-16 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of bubble green pepper bamboo shoot piece |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160720 |