CN105995771A - Manufacture method of sour and spicy bamboo shoot lees - Google Patents
Manufacture method of sour and spicy bamboo shoot lees Download PDFInfo
- Publication number
- CN105995771A CN105995771A CN201610385548.1A CN201610385548A CN105995771A CN 105995771 A CN105995771 A CN 105995771A CN 201610385548 A CN201610385548 A CN 201610385548A CN 105995771 A CN105995771 A CN 105995771A
- Authority
- CN
- China
- Prior art keywords
- fresh
- bamboo shoots
- gingers
- bamboo
- manufacture method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 27
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 27
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 27
- 239000011425 bamboo Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241001330002 Bambuseae Species 0.000 title abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 8
- 235000013339 cereals Nutrition 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 4
- 244000203593 Piper nigrum Species 0.000 claims 2
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 4
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 4
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000021186 dishes Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 239000013505 freshwater Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 241000722363 Piper Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present method discloses a manufacture method of sour and spicy bamboo shoot lees. The manufacture method comprises the following steps: fresh red peppers are washed clean and the washed red peppers are chopped; stripped fresh bamboo shoots are boiled out with fresh water, the boiled bamboo shoots are placed to be cool, and the cooled bamboo shoots are cut into segments; fresh gingers are washed clean, the washed gingers are minced, the chopped red peppers, the segmented bamboo shoots, minced gingers, rice wine, fresh Chinese prickly ash seeds and edible salt are put into a wooden pan, and the materials are mixed evenly according to a mass ratio of the red peppers, segmented bamboo shoots, minced gingers, rice wine, fresh Chinese prickly ash seeds, and edible salt at (800-1000):200:6:0.2:10:2; and then the mixture is sealed into a jar, the jar is stored in a cool and dry place, and the jar is sealed for 80-100 days. The sour and spicy bamboo shoot lees prepared by the method are special in tastes, combine delicate fragrance, sourness and sweetness, are first-class accessory materials for processing pork, beef, fish flesh, etc., can also be used as dishes for direct consumptions, and have functions of promoting appetites and digestion, and enhancing appetites.
Description
Technical field
The present invention relates to the manufacture method of a kind of Speciality Foods, specifically a kind of bamboo sprout acid peppery manufacture method of grain.
Background technology
China is as traditional cuisines big country, and China's dish is of extensive knowledge and profound scholarship, of long standing and well established.Many foreigners Lai Zhong National Travel Agency
Trip, especially favor China cuisines.But, China's cuisines are appointed and are so being developed, and people also constantly explore exploitation in this field.
But, some minority areas in Guizhou, also have part not have the Speciality Foods of disclosed secret prescription handed down in the family from generation to generation to process
Method, the Speciality Foods of making have special mouthfeel and effect.
Summary of the invention
The present invention provides a kind of bamboo sprout acid peppery manufacture method of grain, including following operating procedure:
1) mince after fresh chilli being cleaned；
2) the new fresh bamboo shoots clear water stripped is boiled, put cool after cut into chunks；
3) fresh ginger is cleaned, be cut into bruised ginger, by the Fructus Capsici chopped, the bamboo sprout of cutting, bruised ginger, rice wine, new in tub
Fresh pepper grain and Sal are mixed thoroughly；
By quality proportioning, Fructus Capsici: the bamboo sprout of cutting: bruised ginger: rice wine: fresh pepper grain: Sal is:
800-1000:200:6:0.2:10:2；
Then dress altar seals, and deposits in be dried at shady and cool and seals 80-100 days up for safekeeping.
Use said method make bamboo sprout acid grain peppery, special mouthfeel, collect the sour-sweet one of delicate fragrance, be processing Carnis Sus domestica, beef,
The first-class adjuvant of the flesh of fish etc., it is also possible to directly eat as dish, there is the effect of appetizing, facilitating digestion, appetite strengthening.
Detailed description of the invention
Embodiment 1
1) choose 90 kilograms of fresh chillis, mince after fresh chilli is cleaned；
2) the new fresh bamboo shoots clear water stripped is boiled, put cool after cut into chunks；
3) fresh ginger is cleaned, be cut into bruised ginger, by the Fructus Capsici chopped, the bamboo sprout of cutting, bruised ginger, rice wine, new in tub
Fresh pepper grain and Sal are mixed thoroughly, bamboo sprout segment length 3-5 centimetre；
By quality proportioning, Fructus Capsici: the bamboo sprout of cutting: bruised ginger: rice wine: fresh pepper grain: Sal is: 900:200:6:0.2:
10:2；
Then dress altar seals, and deposits in be dried at shady and cool and seals 90 days up for safekeeping.
Embodiment 2
1) choose 80 kilograms of fresh chillis, mince after fresh chilli is cleaned；
2) the new fresh bamboo shoots clear water stripped is boiled, put cool after cut into chunks；
3) fresh ginger is cleaned, be cut into bruised ginger, by the Fructus Capsici chopped, the bamboo sprout of cutting, bruised ginger, rice wine, new in tub
Fresh pepper grain and Sal are mixed thoroughly, bamboo sprout segment length 3-5 centimetre；
By quality proportioning, Fructus Capsici: the bamboo sprout of cutting: bruised ginger: rice wine: fresh pepper grain: Sal is: 900:200:6:0.2:
10:2；
Then dress altar seals, and deposits in be dried at shady and cool and seals 90 days up for safekeeping.
Claims (1)
1. the peppery manufacture method of bamboo sprout acid grain, it is characterised in that include following operating procedure:
1) mince after fresh chilli being cleaned；
2) the new fresh bamboo shoots clear water stripped is boiled, put cool after cut into chunks；
3) fresh ginger is cleaned, be cut into bruised ginger, by the Fructus Capsici chopped, the bamboo sprout of cutting, bruised ginger, rice wine, new in tub
Fresh pepper grain and Sal are mixed thoroughly；
By quality proportioning, Fructus Capsici: the bamboo sprout of cutting: bruised ginger: rice wine: fresh pepper grain: Sal is: 800-1000:200:6:
0.2:10:2；
Then dress altar seals, and deposits in be dried at shady and cool and seals 80-100 days up for safekeeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610385548.1A CN105995771A (en) | 2016-06-03 | 2016-06-03 | Manufacture method of sour and spicy bamboo shoot lees |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610385548.1A CN105995771A (en) | 2016-06-03 | 2016-06-03 | Manufacture method of sour and spicy bamboo shoot lees |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995771A true CN105995771A (en) | 2016-10-12 |
Family
ID=57090475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610385548.1A Pending CN105995771A (en) | 2016-06-03 | 2016-06-03 | Manufacture method of sour and spicy bamboo shoot lees |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995771A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722539A (en) * | 2016-11-17 | 2017-05-31 | 贵州省民旺食品有限公司 | A kind of preparation method of poor capsicum |
| CN108576769A (en) * | 2018-03-19 | 2018-09-28 | 晴隆县布依特色食品有限公司 | A kind of processing method of grain capsicum |
| CN115281321A (en) * | 2022-08-03 | 2022-11-04 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Preparation method of low-salt fermented spicy bamboo shoots |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251015A (en) * | 2013-05-30 | 2013-08-21 | 俞定元 | Specially-made small aromatic grain wild bamboo shoot |
| CN104000159A (en) * | 2014-06-18 | 2014-08-27 | 凯里学院 | Formula of sour soup hotpot condiment and making method of sour soup hotpot condiment |
| CN104172039A (en) * | 2014-07-18 | 2014-12-03 | 重庆市南川区金佛山食品有限公司 | Novel processing technology of chilli sauce square bamboo shoots |
| CN104207052A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Production method of instant braised sliced bamboo shoots with vinasse |
-
2016
- 2016-06-03 CN CN201610385548.1A patent/CN105995771A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251015A (en) * | 2013-05-30 | 2013-08-21 | 俞定元 | Specially-made small aromatic grain wild bamboo shoot |
| CN104000159A (en) * | 2014-06-18 | 2014-08-27 | 凯里学院 | Formula of sour soup hotpot condiment and making method of sour soup hotpot condiment |
| CN104172039A (en) * | 2014-07-18 | 2014-12-03 | 重庆市南川区金佛山食品有限公司 | Novel processing technology of chilli sauce square bamboo shoots |
| CN104207052A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Production method of instant braised sliced bamboo shoots with vinasse |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722539A (en) * | 2016-11-17 | 2017-05-31 | 贵州省民旺食品有限公司 | A kind of preparation method of poor capsicum |
| CN108576769A (en) * | 2018-03-19 | 2018-09-28 | 晴隆县布依特色食品有限公司 | A kind of processing method of grain capsicum |
| CN115281321A (en) * | 2022-08-03 | 2022-11-04 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Preparation method of low-salt fermented spicy bamboo shoots |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |