CN106307222A - Instant bagged bamboo shoot preparing process - Google Patents
Instant bagged bamboo shoot preparing process Download PDFInfo
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- CN106307222A CN106307222A CN201610731986.9A CN201610731986A CN106307222A CN 106307222 A CN106307222 A CN 106307222A CN 201610731986 A CN201610731986 A CN 201610731986A CN 106307222 A CN106307222 A CN 106307222A
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- radix crotalariae
- crotalariae szemoensis
- oil
- bamboo shoot
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Abstract
The invention discloses an instant bagged bamboo shoot preparing process. The preparing process specifically comprises the steps of bamboo shoot selection, bamboo shoot shell peeling, boiling fixation, rinsing, salting, gentle rolling, slicing, desalination and dehydration, blending and vacuum bagging, and sterilization, so that an instant bagged bamboo shoot product is obtained. By the adoption of the preparing process, the bamboo shoot product with crisp and tender mouthfeel and bright color can be produced, and seasoning sauce of the bamboo shoot product prepared through the process is prepared from pure natural materials, can generate a fresh and spicy taste, and is quite suitable for production of the bamboo shoot product.
Description
Technical field
The food processing technology field that the present invention relates to, the preparation technology of a kind of instant packed bamboo sprout.
Background technology
Bamboo sprout are the tender Seedling of gramineous bamboo department linoleic plant bitter bamboo, phyllostachys nigra (lodd.ex lindl.) munro var.henonis (miff.) spapf et rendle, Phyllostachys pubescens Mazei ex H.de Lebaie etc., sprout also known as bamboo, bamboo bud.Its not only rich in
Multiple nutrients material, and have higher medical value, very popular.In recent years, shoot use stand exploitation in various places obtains big
Power develops, and shoot use stand area and bamboo shoot output have had and increase considerably, and owing to the Radix Crotalariae szemoensis phase concentrates, Shoot yield is big, and fresh Radix Crotalariae szemoensis are the most rotten
Rotten, therefore the processing of bamboo sprout seems particularly significant.
Those skilled in the art have developed the processing technique of multiple bamboo sprout, such as Chinese patent Authorization Notice No.
A kind of spicy and hot bamboo shoots and preparation method thereof disclosed in CN103404812B, the spicy and hot bamboo shoots that this preparation method can be prepared,
These bamboo sprout are bright in colour, and mouthfeel is tender and crisp, without oil-water separation phenomenon, without the harmful substance such as sulfur, pigment, are a kind of healthy and safe
Food.This preparation method is possible not only to produce the bamboo shoot product that mouthfeel is tender and crisp, and taste color and luster has a characteristic the most very much, but this system
Standby technique needs to use multiple artificial foods's additive, with the dietetic requirement that present people pursue natural health in process of production
Disagreing, this is also the problem that major part food processing enterprises exist, so the various materials if, with pure natural are joined
Make the seasoning processing slurry of bamboo sprout, and be applied in the production and processing of bamboo sprout, be that this area production technology personnel actively research and develop
A problem.
Summary of the invention
Disclosed by the invention is the preparation technology of a kind of instant packed bamboo sprout, and its main purpose is to overcome prior art to deposit
Above-mentioned deficiency and shortcoming, it is provided that the preparation technology of a kind of bamboo sprout, it is possible not only to produce mouthfeel Radix Crotalariae szemoensis tender and crisp, bright in colour
Goods, and the seasoning slurry of this bamboo shoot product prepares through this processes, the most only pure natural material, meanwhile, seasoning slurry
The taste modulated is the freshest peppery tasty and refreshing, is especially suitable for the production of bamboo shoot product.
The technical solution used in the present invention is as follows:
A kind of preparation technology of instant packed bamboo sprout, described preparation technology includes step in detail below:
(1): select Radix Crotalariae szemoensis: selecting fresh Radix Crotalariae szemoensis to do raw material, Radix Crotalariae szemoensis soma is fine and close, and meat is abundant, reject dead Radix Crotalariae szemoensis, pest and disease damage Radix Crotalariae szemoensis, go bad
Radix Crotalariae szemoensis；
(2): stripping bamboo shell: fresh Radix Crotalariae szemoensis body is carried out process of shelling, and cuts the Radix Crotalariae szemoensis root and stem of certain plants and scabble root and stem of certain plants portion radical bud point；
(3): steaming and decocting completes: the bottom of stainless-steel pan first being placed one and slights circle pad, the Radix Crotalariae szemoensis body after then peeling off is with the Radix Crotalariae szemoensis root and stem of certain plants down
Place vertically and slighing on circle pad, finally add water and boil 2-3 hour with vigorous fire, complete the steaming and decocting of Radix Crotalariae szemoensis body；
(4): rinsing: Radix Crotalariae szemoensis body steaming and decocting completed is pulled out, and rinse with the clear water of flowing, the Radix Crotalariae szemoensis of Radix Crotalariae szemoensis body are saved simultaneously and wear
Logical, allow the steam of inside appear；
(5): salting: under room temperature, the Radix Crotalariae szemoensis body after rinsing is carried out salting processed；
(6): gently knead: the Radix Crotalariae szemoensis body after being dehydrated by salting gently kneads process on kneading machine, and the time of kneading is 5 points every time
Clock～10 minutes, be divided into five times and carrying out, and every minor tick is less than 30 minutes；
(7): section: the Radix Crotalariae szemoensis body after kneading is cut into slices strip；
(8): desalting and dewatering: the Radix Crotalariae szemoensis body of sheet strip is carried out secondary rinsing and desalination, carries out press dewatering process the most again, de-
Water is to the Mass lost 40%～50% of Radix Crotalariae szemoensis body；
(9): dispensing and vacuum bagged: be stirred uniformly, then entering by the Radix Crotalariae szemoensis body after the flavoring oil prepared and desalting and dewatering
Row vacuum bagged processes；
(10): sterilization: packed good bamboo sprout are carried out sterilization processing, obtains finished product.
Further, the flavoring oil in described step (nine) is made up of the raw material of following weight portion: Fructus Foeniculi 2～5 parts, osmanthus
Skin 5～10 parts, Herba Pelargonii Graveolentis 5～10 parts, Flos Caryophylli 10～15 parts, anistree 2～5 parts, Pericarpium Zanthoxyli 10～15 parts, Fructus Cumini Cymini 10～15 parts, Fructus Capsici 2
～5 parts, Oleum sesami 2～5 parts, salt 2～5 parts, vegetable oil 20～30 parts and sugar 10～15 parts.
Further, in described step (nine), the preparation of flavoring oil includes step in detail below:
(1): Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Flos Caryophylli, anise, Pericarpium Zanthoxyli, Fructus Cumini Cymini 1, Fructus Capsici, salt, vegetable oil and sugar are heated
High temperature boils, and the time of boiling is 3 minutes～5 minutes；
(2): step one is boiled the mixture obtained and is cooled to room temperature, and carry out filter cleaner process, obtain mixed preparing
Oil；
(3): mixed preparing oil step 2 prepared carries out ultrasound wave with Oleum sesami and mixes, and miscella is removed in vibration simultaneously
Slag, obtains flavoring oil.
Further, the flavoring oil in described step (nine) is made up of the raw material of following weight portion: Fructus Foeniculi 2 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5
Part, Herba Pelargonii Graveolentis 5 parts, Flos Caryophylli 5 parts, anise 3 parts, 15 parts of Pericarpium Zanthoxyli, Fructus Cumini Cymini 10 parts, 5 parts of Fructus Capsici, Oleum sesami 5 parts, salt 5 parts, vegetable oil 35
Part and sugar 5 parts.
Further, the circle pad of slighing in described step (three) slights circle pad for bamboo.
By the above-mentioned description of this invention, compared to the prior art, it is an advantage of the current invention that:
Radix Crotalariae szemoensis body after salting is gently kneaded operation by the present invention, is possible not only to effectively make the cell wall rupture of Radix Crotalariae szemoensis body, cell
Interior moisture is flowed out, and increases the dehydrating effect of Radix Crotalariae szemoensis body, and can make the Radix Crotalariae szemoensis body more crisp cunning of mouthfeel when edible, samples more refreshing
Mouthful.Meanwhile, the present invention, by carrying out ultrasound wave with Oleum sesami mix boiling the mixed preparing oil obtained, is possible not only to obtain excellent
The seasoning oil body of matter, and this flavored oils's body colour pool is scarlet, taste is average, does not haves a situation of profit, meanwhile,
This seasoning oil body does not contains other slag, and color and luster after this flavored oils is the most bright-coloured, taste is the pepperyyest refreshing adding to make whole bamboo shoot product,
Pure natural is without adding any man-made additive.
Detailed description of the invention
A kind of preparation technology of instant packed bamboo sprout, described preparation technology includes step in detail below:
(1): select Radix Crotalariae szemoensis: selecting fresh Radix Crotalariae szemoensis to do raw material, Radix Crotalariae szemoensis soma is fine and close, and meat is abundant, reject dead Radix Crotalariae szemoensis, pest and disease damage Radix Crotalariae szemoensis, go bad
Radix Crotalariae szemoensis；
(2): stripping bamboo shell: fresh Radix Crotalariae szemoensis body is carried out process of shelling, and cuts the Radix Crotalariae szemoensis root and stem of certain plants and scabble root and stem of certain plants portion radical bud point；
(3): steaming and decocting completes: the bottom of stainless-steel pan first being placed one and slights circle pad, the Radix Crotalariae szemoensis body after then peeling off is with the Radix Crotalariae szemoensis root and stem of certain plants down
Place vertically and slighing on circle pad, finally add water and boil 2-3 hour with vigorous fire, complete the steaming and decocting of Radix Crotalariae szemoensis body；
(4): rinsing: Radix Crotalariae szemoensis body steaming and decocting completed is pulled out, and rinse with the clear water of flowing, the Radix Crotalariae szemoensis of Radix Crotalariae szemoensis body are saved simultaneously and wear
Logical, allow the steam of inside appear；
(5): salting: under room temperature, the Radix Crotalariae szemoensis body after rinsing is carried out salting processed；
(6): gently knead: the Radix Crotalariae szemoensis body after being dehydrated by salting gently kneads process on kneading machine, and the time of kneading is 5 points every time
Clock～10 minutes, be divided into five times and carrying out, and every minor tick is less than 30 minutes；
(7): section: the Radix Crotalariae szemoensis body after kneading is cut into slices strip；
(8): desalting and dewatering: the Radix Crotalariae szemoensis body of sheet strip is carried out secondary rinsing and desalination, carries out press dewatering process the most again, de-
Water is to the Mass lost 40%～50% of Radix Crotalariae szemoensis body；
(9): dispensing and vacuum bagged: be stirred uniformly, then entering by the Radix Crotalariae szemoensis body after the flavoring oil prepared and desalting and dewatering
Row vacuum bagged processes；
(10): sterilization: packed good bamboo sprout are carried out sterilization processing, obtains finished product.
Flavoring oil in described step (nine) is made up of the raw material of following weight portion: Fructus Foeniculi 2 parts, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 5
Part, Flos Caryophylli 5 parts, anistree 3 parts, 15 parts of Pericarpium Zanthoxyli, Fructus Cumini Cymini 10 parts, 5 parts of Fructus Capsici, Oleum sesami 5 parts, salt 5 parts, vegetable oil 35 parts and sugar
5 parts.
In described step (nine), the preparation of flavoring oil includes step in detail below:
(1): Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Flos Caryophylli, anise, Pericarpium Zanthoxyli, Fructus Cumini Cymini 1, Fructus Capsici, salt, vegetable oil and sugar are heated
High temperature boils, and the time of boiling is 3 minutes～5 minutes；
(2): step one is boiled the mixture obtained and is cooled to room temperature, and carry out filter cleaner process, obtain mixed preparing
Oil；
(3): mixed preparing oil step 2 prepared carries out ultrasound wave with Oleum sesami and mixes, and miscella is removed in vibration simultaneously
Slag, obtains flavoring oil.
Circle pad of slighing in described step (three) slights circle pad for bamboo.
Radix Crotalariae szemoensis body after salting is gently kneaded operation by the present invention, is possible not only to effectively make the cell wall rupture of Radix Crotalariae szemoensis body,
Intracellular moisture is flowed out, and increases the dehydrating effect of Radix Crotalariae szemoensis body, and can make the Radix Crotalariae szemoensis body more crisp cunning of mouthfeel when edible, taste
More tasty and more refreshing.Meanwhile, the present invention, by carrying out ultrasound wave with Oleum sesami mix boiling the mixed preparing oil obtained, is possible not only to
To the seasoning oil body of high-quality, and this flavored oils's body colour pool is scarlet, taste is average, does not haves the situation of profit,
Meanwhile, this seasoning oil body does not contains other slag, make whole bamboo shoot product adding that color and luster after this flavored oils is the most bright-coloured, taste very
Peppery refreshing, pure natural is without adding any man-made additive.
Above are only the detailed description of the invention of the present invention, but the design concept of the present invention is not limited merely to this, every profit
With this design, the present invention is improved with carrying out unsubstantiality, all should belong to the behavior invading scope.
Claims (5)
1. the preparation technology of instant packed bamboo sprout, it is characterised in that: described preparation technology includes step in detail below:
(1): select Radix Crotalariae szemoensis: selecting fresh Radix Crotalariae szemoensis to do raw material, Radix Crotalariae szemoensis soma is fine and close, and meat is abundant, reject dead Radix Crotalariae szemoensis, pest and disease damage Radix Crotalariae szemoensis, go bad
Radix Crotalariae szemoensis；
(2): stripping bamboo shell: fresh Radix Crotalariae szemoensis body is carried out process of shelling, and cuts the Radix Crotalariae szemoensis root and stem of certain plants and scabble root and stem of certain plants portion radical bud point；
(3): steaming and decocting completes: the bottom of stainless-steel pan first being placed one and slights circle pad, the Radix Crotalariae szemoensis body after then peeling off is with the Radix Crotalariae szemoensis root and stem of certain plants down
Place vertically and slighing on circle pad, finally add water and boil 2-3 hour with vigorous fire, complete the steaming and decocting of Radix Crotalariae szemoensis body；
(4): rinsing: Radix Crotalariae szemoensis body steaming and decocting completed is pulled out, and rinse with the clear water of flowing, the Radix Crotalariae szemoensis of Radix Crotalariae szemoensis body are saved simultaneously and wear
Logical, allow the steam of inside appear；
(5): salting: under room temperature, the Radix Crotalariae szemoensis body after rinsing is carried out salting processed；
(6): gently knead: the Radix Crotalariae szemoensis body after being dehydrated by salting gently kneads process on kneading machine, and the time of kneading is 5 points every time
Clock～10 minutes, be divided into five times and carrying out, and every minor tick is less than 30 minutes；
(7): section: the Radix Crotalariae szemoensis body after kneading is cut into slices strip；
(8): desalting and dewatering: the Radix Crotalariae szemoensis body of sheet strip is carried out secondary rinsing and desalination, carries out press dewatering process the most again, de-
Water is to the Mass lost 40%～50% of Radix Crotalariae szemoensis body；
(9): dispensing mixes: the Radix Crotalariae szemoensis body after the flavoring oil prepared and desalting and dewatering is stirred uniformly, then carries out vacuum
Packed process；
(10): sterilization: packed good bamboo sprout are carried out sterilization processing, obtains finished product.
The preparation technology of a kind of instant packed bamboo sprout the most according to claim 1, it is characterised in that: in described step (nine)
Flavoring oil be made up of the raw material of following weight portion: Fructus Foeniculi 2～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～10 parts, Herba Pelargonii Graveolentis 5～10 parts, Flos Caryophylli 10～
15 parts, anistree 2～5 parts, Pericarpium Zanthoxyli 10～15 parts, Fructus Cumini Cymini 10～15 parts, Fructus Capsici 2～5 parts, Oleum sesami 2～5 parts, salt 2～5 parts, plant
Thing oil 20～40 parts and sugar 10～15 parts.
The preparation technology of a kind of instant packed bamboo sprout the most according to claim 2, it is characterised in that: in described step (nine)
The preparation of flavoring oil includes step in detail below:
(1): Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Flos Caryophylli, anise, Pericarpium Zanthoxyli, Fructus Cumini Cymini 1, Fructus Capsici, salt, vegetable oil and sugar are heated
High temperature boils, and the time of boiling is 3 minutes～5 minutes；
(2): step one is boiled the mixture obtained and is cooled to room temperature, and carry out filter cleaner process, obtain mixed preparing
Oil；
(3): mixed preparing oil step 2 prepared carries out ultrasound wave with Oleum sesami and mixes, and miscella is removed in vibration simultaneously
Slag, obtains flavoring oil.
The preparation technology of a kind of instant packed bamboo sprout the most according to claim 2, it is characterised in that: in described step (nine)
Flavoring oil be made up of the raw material of following weight portion: Fructus Foeniculi 2 parts, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 5 parts, Flos Caryophylli 5 parts, anistree 3 parts, Pericarpium Zanthoxyli
15 parts, Fructus Cumini Cymini 10 parts, 5 parts of Fructus Capsici, Oleum sesami 5 parts, salt 5 parts, vegetable oil 35 parts and sugar 5 parts.
The preparation technology of a kind of instant packed bamboo sprout the most according to claim 1: it is characterized in that: in described step (three)
Slight circle pad for bamboo slight circle pad.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731986.9A CN106307222A (en) | 2016-08-26 | 2016-08-26 | Instant bagged bamboo shoot preparing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731986.9A CN106307222A (en) | 2016-08-26 | 2016-08-26 | Instant bagged bamboo shoot preparing process |
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| Publication Number | Publication Date |
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| CN106307222A true CN106307222A (en) | 2017-01-11 |
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ID=57792036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610731986.9A Pending CN106307222A (en) | 2016-08-26 | 2016-08-26 | Instant bagged bamboo shoot preparing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353208A (en) * | 2019-07-11 | 2019-10-22 | 张信仁 | A kind of preparation method of instant barbecue bamboo shoot |
| 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 |
| CN113397126A (en) * | 2021-04-20 | 2021-09-17 | 四川万良食品科技有限公司 | Preparation process of instant bagged spring bamboo shoots |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2845466Y (en) * | 2005-11-16 | 2006-12-13 | 沈有良 | Kneading machine for bamboo shoot |
| CN101411438A (en) * | 2008-11-28 | 2009-04-22 | 湖南安化山山绿色食品有限责任公司 | Method for processing crisp bamboo shoot |
| CN101715804A (en) * | 2009-11-09 | 2010-06-02 | 徐廷祥 | Processing method of organic dried bamboo shoot |
| CN103621930A (en) * | 2013-11-29 | 2014-03-12 | 福建乡下厨房食品有限公司 | Processing process for instant spicy chili oil bamboo shoot slices |
-
2016
- 2016-08-26 CN CN201610731986.9A patent/CN106307222A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2845466Y (en) * | 2005-11-16 | 2006-12-13 | 沈有良 | Kneading machine for bamboo shoot |
| CN101411438A (en) * | 2008-11-28 | 2009-04-22 | 湖南安化山山绿色食品有限责任公司 | Method for processing crisp bamboo shoot |
| CN101715804A (en) * | 2009-11-09 | 2010-06-02 | 徐廷祥 | Processing method of organic dried bamboo shoot |
| CN103621930A (en) * | 2013-11-29 | 2014-03-12 | 福建乡下厨房食品有限公司 | Processing process for instant spicy chili oil bamboo shoot slices |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353208A (en) * | 2019-07-11 | 2019-10-22 | 张信仁 | A kind of preparation method of instant barbecue bamboo shoot |
| 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 |
| CN113397126A (en) * | 2021-04-20 | 2021-09-17 | 四川万良食品科技有限公司 | Preparation process of instant bagged spring bamboo shoots |
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Application publication date: 20170111 |