CN106343445A - Preparation process of instant canned bamboo shoots - Google Patents
Preparation process of instant canned bamboo shoots Download PDFInfo
- Publication number
- CN106343445A CN106343445A CN201610731338.3A CN201610731338A CN106343445A CN 106343445 A CN106343445 A CN 106343445A CN 201610731338 A CN201610731338 A CN 201610731338A CN 106343445 A CN106343445 A CN 106343445A
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- Prior art keywords
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- radix crotalariae
- crotalariae szemoensis
- oil
- bamboo
- 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.)
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 46
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 46
- 241001330002 Bambuseae Species 0.000 title claims abstract description 46
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 46
- 239000011425 bamboo Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000009938 salting Methods 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 238000011033 desalting Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 33
- 235000019198 oils Nutrition 0.000 claims description 33
- 238000005516 engineering process Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 241000196324 Embryophyta Species 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 240000005827 Phyllostachys nigra Species 0.000 description 1
- 235000010717 Phyllostachys nigra Nutrition 0.000 description 1
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation process of instant canned bamboo shoots. The preparation process comprises the following steps: selecting bamboo shoots, stripping bamboo shoot shells, steaming, deactivating the enzyme, rinsing, salting, slightly kneading, slicing, desalting, dehydrating, preparing juice for soup, canning, and sterilizing, thus obtaining the instant canned bamboo shoot product. By adopting the preparation process, not only can the bamboo shoot product which is crispy in taste and bright in color be produced, but also the seasoning pulp of the bamboo shoot product is prepared by virtue of the preparation process and prepared from pure natural materials; and meanwhile, the seasoning pulp is very delicious, tasty and refreshing in taste and very suitable for producing the bamboo shoot product.
Description
Technical field
Food processing technology field according to the present invention, the preparation technology of more specifically a kind of instant canned 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.It is not only rich in
Multiple nutrient substance, and have higher medical value, very popular.In recent years, various places shoot use stand exploitation obtains greatly
Power develops, and shoot use stand area and bamboo shoot output have and increase considerably, and because the Radix Crotalariae szemoensis phase concentrates, Shoot yield is big, and fresh Radix Crotalariae szemoensis are easily 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,
This bamboo sprout is bright in colour, and mouthfeel is tender and crisp, no oil-water separation phenomenon, without harmful substances such as sulfur, pigments, is a kind of healthy and safe
Food.This preparation method not only can produce the tender and crisp bamboo shoot product of mouthfeel, and taste color and luster all has a characteristic very much, but this system
Standby technique needs to use multiple artificial foods' additives in process of production, pursues the dietetic requirement of natural health with present people
Disagree, this is also the problem that most of food processing enterprises exist, if so joined using the various materials of pure natural
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.
Content of the invention
Disclosed by the invention is a kind of preparation technology of instant canned bamboo sprout, and its main purpose is to overcome prior art to deposit
Above-mentioned not enough and shortcoming, provide a kind of preparation technology of bamboo sprout, it not only can produce mouthfeel Radix Crotalariae szemoensis tender and crisp, bright in colour
Product, and the seasoning slurry of this bamboo shoot product passes through the processing of this technique and is obtained, not only pure natural material, meanwhile, seasoning slurry
The taste modulating is very fresh 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 canned bamboo sprout, described preparation technology includes step in detail below:
(1): select Radix Crotalariae szemoensis: select fresh Radix Crotalariae szemoensis to do raw material, Sun Ti dense structure, 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: first the bottom of stainless-steel pan is placed one and slight 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 on slighing 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: the Radix Crotalariae szemoensis body that steaming and decocting is completed is pulled out, and rinsed with the clear water of flowing, the Radix Crotalariae szemoensis section of Radix Crotalariae szemoensis body is worn simultaneously
Logical, allow the steam of inside to appear；
(5): salting: under room temperature, the Radix Crotalariae szemoensis body after rinsing is carried out salting processed；
(6) time of: gently knead: the Radix Crotalariae szemoensis body after salting is dehydrated gently is kneaded process on kneading machine, kneading every time is 5 points
Clock～10 minute, are 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 piece strip is carried out secondary rinsing and desalination, then carries out press dewatering process again, take off
Water is to the Mass lost 40%～50% of Radix Crotalariae szemoensis body；
(9): fill soup stock juice and prepare: first prepare flavoring oil, then dilute by carrying out in the flavoring oil preparing addition high temperature aqueous solution
Release, and stir, obtain filling soup stock juice；
(10): canned: the Radix Crotalariae szemoensis body after first step (eight) desalting and dewatering puts into the filling soup stock in tank body, then step (nine) being obtained
Juice is loaded in tank body by filling machine, and carries out sealing treatment；
(10): sterilization: canned good bamboo sprout tank body is 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: 2～5 parts of Fructus Foeniculi, osmanthus
5～10 parts of skin, 5～10 parts of Herba Pelargonii Graveolentiss, 10～15 parts of Flos Caryophylli, 2～5 parts of anise, 10～15 parts of Pericarpium Zanthoxyli, 10～15 parts of Fructus Cumini Cymini, Fructus Capsici 2
～5 parts, 2～5 parts of Oleum sesami, 10～15 parts of salt, 20～40 parts of vegetable oil and 10～15 parts of sugar.
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 Graveolentiss, Flos Caryophylli, anise, Pericarpium Zanthoxyli, Fructus Cumini Cymini 1, Fructus Capsici, salt, vegetable oil and sugar are heated
High temperature boils, and the time that boils is 3 minutes～5 minutes；
(2): step one is boiled the mixture obtaining and be cooled to room temperature, and carry out filter cleaner process, obtain mixed preparing
Oil；
(3): the mixed preparing oil that step 2 is obtained 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: 2 parts of Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5
Part, 5 parts of Herba Pelargonii Graveolentiss, 5 parts of Flos Caryophylli, 3 parts of anise, 15 parts of Pericarpium Zanthoxyli, 10 parts of Fructus Cumini Cymini, 5 parts of Fructus Capsici, 5 parts of Oleum sesami, 15 parts of salt, vegetable oil
25 parts and 5 parts of sugar.
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, not only can 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 more crisp cunning of Radix Crotalariae szemoensis body mouthfeel when edible, and taste is more refreshing
Mouthful.Meanwhile, the present invention passes through to carry out boiling the mixed preparing oil obtaining ultrasound wave with Oleum sesami and mix, and not only can obtain excellent
The seasoning oil body of matter, and this flavored oils' body colour pool is evenly scarlet, taste is average, and meanwhile, this seasoning oil body does not contain other
Slag, after adding this flavored oils, color and luster is very bright-coloured, taste is very peppery refreshing to make whole bamboo shoot product, pure natural no added anyone
Work additive.
Specific embodiment
A kind of preparation technology of instant canned bamboo sprout, described preparation technology includes step in detail below:
(1): select Radix Crotalariae szemoensis: select fresh Radix Crotalariae szemoensis to do raw material, Sun Ti dense structure, 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: first the bottom of stainless-steel pan is placed one and slight 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 on slighing 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: the Radix Crotalariae szemoensis body that steaming and decocting is completed is pulled out, and rinsed with the clear water of flowing, the Radix Crotalariae szemoensis section of Radix Crotalariae szemoensis body is worn simultaneously
Logical, allow the steam of inside to appear；
(5): salting: under room temperature, the Radix Crotalariae szemoensis body after rinsing is carried out salting processed；
(6) time of: gently knead: the Radix Crotalariae szemoensis body after salting is dehydrated gently is kneaded process on kneading machine, kneading every time is 5 points
Clock～10 minute, are 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 piece strip is carried out secondary rinsing and desalination, then carries out press dewatering process again, take off
Water is to the Mass lost 40%～50% of Radix Crotalariae szemoensis body；
(9): fill soup stock juice and prepare: first prepare flavoring oil, then dilute by carrying out in the flavoring oil preparing addition high temperature aqueous solution
Release, and stir, obtain filling soup stock juice；
(10): canned: the Radix Crotalariae szemoensis body after first step (eight) desalting and dewatering puts into the filling soup stock in tank body, then step (nine) being obtained
Juice is loaded in tank body by filling machine, and carries out sealing treatment；
(10): sterilization: canned good bamboo sprout tank body is carried out sterilization processing, obtains finished product.
Flavoring oil in described step (nine) is made up of the raw material of following weight portion: 2 parts of Fructus Foeniculi, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentiss 5
Part, 5 parts of Flos Caryophylli, anistree 3 parts, 15 parts of Pericarpium Zanthoxyli, 10 parts of Fructus Cumini Cymini, 5 parts of Fructus Capsici, 5 parts of Oleum sesami, 15 parts of salt, 25 parts of vegetable oil and
5 parts of sugar.
The preparation of flavoring oil in described step (nine) includes step in detail below:
(1): Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentiss, Flos Caryophylli, anise, Pericarpium Zanthoxyli, Fructus Cumini Cymini 1, Fructus Capsici, salt, vegetable oil and sugar are heated
High temperature boils, and the time that boils is 3 minutes～5 minutes；
(2): step one is boiled the mixture obtaining and be cooled to room temperature, and carry out filter cleaner process, obtain mixed preparing
Oil；
(3): the mixed preparing oil that step 2 is obtained 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, not only can 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 more crisp cunning of Radix Crotalariae szemoensis body mouthfeel when edible, taste
More tasty and more refreshing.Meanwhile, the present invention passes through to carry out boiling the mixed preparing oil obtaining ultrasound wave with Oleum sesami and mix, and not only can obtain
To the seasoning oil body of high-quality, and this flavored oils' body colour pool is evenly scarlet, taste is average, and meanwhile, this seasoning oil body does not contain
Other slags, after adding this flavored oils, color and luster is very bright-coloured, taste is very peppery refreshing, no added of pure natural to make whole bamboo shoot product
What man-made additive.
Above are only the specific embodiment 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 the scope of the present invention.
Claims (5)
1. a kind of preparation technology of instant canned bamboo sprout it is characterised in that: described preparation technology includes step in detail below:
(1): select Radix Crotalariae szemoensis: select fresh Radix Crotalariae szemoensis to do raw material, Sun Ti dense structure, 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: first the bottom of stainless-steel pan is placed one and slight 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 on slighing 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: the Radix Crotalariae szemoensis body that steaming and decocting is completed is pulled out, and rinsed with the clear water of flowing, the Radix Crotalariae szemoensis section of Radix Crotalariae szemoensis body is worn simultaneously
Logical, allow the steam of inside to appear；
(5): salting: under room temperature, the Radix Crotalariae szemoensis body after rinsing is carried out salting processed；
(6) time of: gently knead: the Radix Crotalariae szemoensis body after salting is dehydrated gently is kneaded process on kneading machine, kneading every time is 5 points
Clock～10 minute, are 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 piece strip is carried out secondary rinsing and desalination, then carries out press dewatering process again, take off
Water is to the Mass lost 40%～50% of Radix Crotalariae szemoensis body；
(9): fill soup stock juice and prepare: first prepare flavoring oil, then dilute by carrying out in the flavoring oil preparing addition high temperature aqueous solution
Release, and stir, obtain filling soup stock juice；
(10): canned: the Radix Crotalariae szemoensis body after first step (eight) desalting and dewatering puts into the filling soup stock in tank body, then step (nine) being obtained
Juice is loaded in tank body by filling machine, and carries out sealing treatment；
(10): sterilization: canned good bamboo sprout tank body is carried out sterilization processing, obtains finished product.
2. a kind of instant canned bamboo sprout according to claim 1 preparation technology it is characterised in that: in described step (nine)
Flavoring oil be made up of the raw material of following weight portion: 2～5 parts of Fructus Foeniculi, 5～10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 5～10 parts of Herba Pelargonii Graveolentiss, Flos Caryophylli 10～
15 parts, anistree 2～5 parts, 10～15 parts of Pericarpium Zanthoxyli, 10～15 parts of Fructus Cumini Cymini, 2～5 parts of Fructus Capsici, 2～5 parts of Oleum sesami, 10～15 parts of salt,
20～40 parts of vegetable oil and 10～15 parts of sugar.
3. a kind of instant canned bamboo sprout according to claim 2 preparation technology 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 Graveolentiss, Flos Caryophylli, anise, Pericarpium Zanthoxyli, Fructus Cumini Cymini 1, Fructus Capsici, salt, vegetable oil and sugar are heated
High temperature boils, and the time that boils is 3 minutes～5 minutes；
(2): step one is boiled the mixture obtaining and be cooled to room temperature, and carry out filter cleaner process, obtain mixed preparing
Oil；
(3): the mixed preparing oil that step 2 is obtained carries out ultrasound wave with Oleum sesami and mixes, and miscella is removed in vibration simultaneously
Slag, obtains flavoring oil.
4. a kind of instant canned bamboo sprout according to claim 2 preparation technology it is characterised in that: in described step (nine)
Flavoring oil be made up of the raw material of following weight portion: 2 parts of Fructus Foeniculi, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 5 parts of Herba Pelargonii Graveolentiss, 5 parts of Flos Caryophylli, anistree 3 parts, Pericarpium Zanthoxyli
15 parts, 10 parts of Fructus Cumini Cymini, 5 parts of Fructus Capsici, 5 parts of Oleum sesami, 15 parts of salt, 25 parts of vegetable oil and 5 parts of sugar.
5. the preparation technology of a kind of instant canned bamboo sprout according to claim 1: it is characterized in that: in described step (three)
Slight circle pad for bamboo slight circle pad.
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| CN201610731338.3A CN106343445A (en) | 2016-08-26 | 2016-08-26 | Preparation process of instant canned bamboo shoots |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112262967A (en) * | 2020-10-22 | 2021-01-26 | 遵义师范学院 | Flow production processing method and processing device for instant 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 |
| CN114903159A (en) * | 2022-06-10 | 2022-08-16 | 郑州佳龙食品有限公司 | Production process of instant fresh bamboo shoot and konjak food |
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| 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 CN201610731338.3A patent/CN106343445A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
|---|---|---|---|---|
| CN112262967A (en) * | 2020-10-22 | 2021-01-26 | 遵义师范学院 | Flow production processing method and processing device for instant 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 |
| CN114903159A (en) * | 2022-06-10 | 2022-08-16 | 郑州佳龙食品有限公司 | Production process of instant fresh bamboo shoot and konjak food |
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