CN106360472A - Technology for manufacturing flavoring thin bamboo shoots soft in taste - Google Patents
Technology for manufacturing flavoring thin bamboo shoots soft in taste Download PDFInfo
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- CN106360472A CN106360472A CN201610804343.2A CN201610804343A CN106360472A CN 106360472 A CN106360472 A CN 106360472A CN 201610804343 A CN201610804343 A CN 201610804343A CN 106360472 A CN106360472 A CN 106360472A
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- thin bamboo
- bamboo sprout
- seasoning
- sprout
- thin
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 85
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 85
- 241001330002 Bambuseae Species 0.000 title claims abstract description 85
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 85
- 239000011425 bamboo Substances 0.000 title claims abstract description 85
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 235000019640 taste Nutrition 0.000 title abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 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
- 239000007788 liquid Substances 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000031003 Monascus ruber Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000015076 Shorea robusta Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 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
- 230000002035 prolonged effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 229930182478 glucoside Natural products 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229930182485 cyanogenic glycoside Natural products 0.000 description 2
- 150000008142 cyanogenic glycosides Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000011860 Dendrocalamus hamiltonii Nutrition 0.000 description 1
- 241000289630 Dendrocalamus hamiltonii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- -1 cyanogen glucosides Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- JMANVNJQNLATNU-UHFFFAOYSA-N glycolonitrile Natural products N#CC#N JMANVNJQNLATNU-UHFFFAOYSA-N 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229930000184 phytotoxin Natural products 0.000 description 1
- 239000003123 plant toxin Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a technology for manufacturing flavoring thin bamboo shoots soft in taste. The technology includes the following steps that firstly, raw materials are selected; secondly, rubbing and washing are conducted; thirdly, fermentation is conducted; fourthly, slight ageing is conducted; fifthly, packaging and sterilization are conducted. The thin bamboo shoots manufactured through the method are good in flexibility and freshness and has the advantages that flavoring performance is good, nutrient loss is small and the content of harmful substances is small. A new flavor is provided for processing products of the bamboo shoots, the shelf life of 2.5-3 years can still be kept under the condition that no preservative is added, and market competitiveness is very high.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of making work of the thin bamboo sprout of the pliable and tough seasoning of mouthfeel
Skill.
Background technology
Thin bamboo sprout have quite abundant nutritive value, its distinctive crude fibre, abundant trace element and multiple dimension
Raw element and aminoacid, it is considered as optimal pollution-free food that free of contamination growing environment etc. makes it, and its glucoside in bitterness has
The effect that stimulating expression of macrophage generates, this cell has functions that anti-cancer removing toxic substances, containing abundant cellulose, can promote enterokinesia, from
And shorten the materials such as cholesterol, the fat time of staying in vivo, therefore there is the effects such as fat-reducing and Constipation, colon cancer.At present,
On market, thin bamboo sprout class converted productss have a lot, especially seasoning bamboo shoot.Although the manufacturer of seasoning bamboo shoot and kind are a lot, right
In the making of bamboo sprout, the overwhelming majority is processed with new fresh bamboo shoots, and pursues the crisp mouthfeel of its matter it is clear that limiting people couple
In the pursuit of bamboo sprout difference eating mouth feel, thin bamboo sprout as pliable and tough in mouthfeel rare arrive fresh on the market.Additionally, existing seasoning bamboo shoot
There is the problems such as tasty performance is poor, nutrition leak is big more.Additionally, also containing cyanogenic glycoside in thin bamboo sprout, it is a class by cyanalcohol
The hydroxyl of derivant and the glucosides class phytotoxin of d- glucose condensation formation, are present in more than 2500 kind plants, China is many
Contain such cyanogenic glycoside in the thin bamboo sprout of number, all measure as 0.1% ~ 0.8%, harmful, but not yet cause enough weights at present
Depending on.
Content of the invention
The present invention is intended to provide a kind of processing technology of the thin bamboo sprout of the pliable and tough seasoning of mouthfeel.
The present invention is achieved through the following technical solutions:
A kind of processing technology of the thin bamboo sprout of the pliable and tough seasoning of mouthfeel, comprises the steps:
(1) raw material is chosen:
Select shell smooth and in golden yellow, no substantially insect eye, the ear leaf viridescent of bamboo shell tip is fresh and alive, no obscission
Thin bamboo sprout, obtain thin bamboo sprout after peel off process, Shape correction and staged care, then are cut into the section that length is 8 ~ 10cm
Long, finally again along thin bamboo sprout machine direction be cut into width be 2 ~ 3cm, thickness be 0.4 ~ 0.6cm lamellar standby；
(2) rub and wash process:
A. thin bamboo sprout operation (1) being obtained are put into continuously stirred rubbing in blender and wash 6 ~ 10min, and the warm water quality allocated into is thin
The 30 ~ 35% of bamboo sprout quality, the temperature of warm water is 53 ~ 56 DEG C；
B. the thin bamboo sprout after processing operation a are taken out, and put into and take out standby, institute after soaking 4 ~ 6h in the clear water of 4 ~ 5 times of its quality
The temperature stating clear water is 64 ~ 68 DEG C；
(3) fermentation process:
A. the thin bamboo sprout after step (2) process are put in the fermentation liquid of 3 ~ 4 times of its quality, after stirring, sealing and fermenting 2 ~ 4
My god；
B. the thin bamboo sprout after the completion of operation a fermentation are taken out, clean with distilled water flushing, being dried to water content is 30 ~ 40% standby
With；
(4) slight burin-in process:
A. the thin bamboo sprout after step (3) process are put in vapor tight tank, keep the pressure in vapor tight tank to be 6 ~ 8mpa；
B. keep the pressure in vapor tight tank constant, thin bamboo sprout are carried out with ultraviolet light process, the wavelength of ultraviolet light used is 320
~ 340nm, power is 10 ~ 12w, and prolonged exposure takes out standby after processing 5 ~ 6h；
(5) pack sterilization processing:
Thin bamboo sprout after step (4) is processed and soybean oil, white sugar, soy sauce, Sal, monosodium glutamate, citric acid, Sucus Zingberis are with weight
Than: 220 ~ 240:2 ~ 3:3 ~ 5:4 ~ 7:4 ~ 6:0.2 ~ 0.5:0.05 ~ 0.08:2 ~ 4 are puddled uniformly, then carry out being vacuum-packed, sterilize
After process, that is, seasoning thin bamboo sprout are obtained.
Further, the speed of agitator that the blender described in step (2) rubs when washing is 180 ~ 220 turns/min.
Further, yeast, lactic acid bacteria, bacillus bifiduss and monascus ruber are contained in the fermentation liquid described in step (3), four
Than for 2:2:1:3, effective total viable count of four strains is the initial number of individual strain: 1.85 × 108~2.62×1010Individual/
ml.
Further, the fermentation temperature described in step (3) is controlled to 35 ~ 42 DEG C.
Further, in step (4) during ultraviolet light process, need ceaselessly to be turned behaviour to thin bamboo sprout
Make.
The invention has the following beneficial effects:
The present invention first carries out fermentation process to thin bamboo sprout, reasonable preparation fermented bacterium, controls fermentation condition, sends out through the method
Thin bamboo sprout crude fiber content after ferment is processed increases, and is conducive to improving the pliability of thin bamboo sprout, the slightly aging place carrying out afterwards
Reason, the ultraviolet lighting of appropriate degree can cause the fracture of bamboo sprout internal fiber structure, increased the roughness on its surface, further
Improve its pliable and tough mouthfeel, the high pressure of applying can prevent the excessively loose of bamboo sprout structure, ultraviolet lighting can promote to give birth to again simultaneously
The decomposition of cyanogen glucosides class material, reduces harmful substance contents；Under the common mating reaction of each step, the inventive method is obtained
Thin bamboo sprout have preferable pliability and freshness, have that tasty performance is good, nutrition leak is little, harmful substance contents are few simultaneously again
Feature, is that the converted productss of bamboo sprout provide a kind of new local flavor, and it is under conditions of without any preservative, and it is still
The shelf-life of 2.5 ~ 3 years can be kept, have the very strong market competitiveness.
Specific embodiment
Embodiment 1
A kind of processing technology of the thin bamboo sprout of the pliable and tough seasoning of mouthfeel, comprises the steps:
(1) raw material is chosen:
Select shell smooth and in golden yellow, no substantially insect eye, the ear leaf viridescent of bamboo shell tip is fresh and alive, no obscission
Thin bamboo sprout, obtain thin bamboo sprout after peel off process, Shape correction and staged care, then are cut into the section that length is 8 ~ 10cm
Long, finally again along thin bamboo sprout machine direction be cut into width be 2 ~ 2.5cm, thickness be 0.4 ~ 0.5cm lamellar standby；
(2) rub and wash process:
A. thin bamboo sprout operation (1) being obtained are put into continuously stirred rubbing in blender and wash 10min, and the warm water quality allocated into is thin bamboo
The 30 ~ 32% of Radix Crotalariae szemoensis quality, the temperature of warm water is 55 DEG C；
B. the thin bamboo sprout after processing operation a are taken out, and take out standby after putting into immersion 5h in the clear water of 4 times of its quality, described clear
The temperature of water is 66 DEG C；
(3) fermentation process:
A. the thin bamboo sprout after step (2) process are put in the fermentation liquid of 3 times of its quality, after stirring, sealing and fermenting 3 days；
B. the thin bamboo sprout after the completion of operation a fermentation are taken out, clean with distilled water flushing, being dried to water content is 30 ~ 35% standby
With；
(4) slight burin-in process:
A. the thin bamboo sprout after step (3) process are put in vapor tight tank, keep the pressure in vapor tight tank to be 7mpa；
B. keep the pressure in vapor tight tank constant, thin bamboo sprout are carried out with ultraviolet light process, the wavelength of ultraviolet light used is
335nm, power is 11w, and prolonged exposure takes out standby after processing 5h；
(5) pack sterilization processing:
Thin bamboo sprout after step (4) is processed and soybean oil, white sugar, soy sauce, Sal, monosodium glutamate, citric acid, Sucus Zingberis are with weight
Than: 230:2:4:5:4:0.4:0.06:3 puddles uniformly, then carries out being vacuum-packed, after sterilization processing, that is, seasoning thin bamboo sprout are obtained.
Further, the speed of agitator that the blender described in step (2) rubs when washing is 200 turns/min.
Further, yeast, lactic acid bacteria, bacillus bifiduss and monascus ruber are contained in the fermentation liquid described in step (3), four
Than for 2:2:1:3, effective total viable count of four strains is the initial number of individual strain: 1.92 × 109~2.62×1010Individual/
ml.
Further, the fermentation temperature described in step (3) is controlled to 37 ~ 38 DEG C.
Further, in step (4) during ultraviolet light process, need ceaselessly to be turned behaviour to thin bamboo sprout
Make.
Comparative example 1
This comparative example 1 compared with Example 1, saves step (3) fermentation process, directly by the thin bamboo after step (2) process
Dried bamboo shoots are dry be 30 ~ 35% to water content after, carry out the slight burin-in process of step (4), method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 1, in the slight burin-in process of step (4), saves at the supercharging described in operation a
Reason, method and step all same in addition.
Comparative example 3
This comparative example 3 compared with Example 1, in the slight burin-in process of step (4), will operate the ultraviolet lighting described in b
Penetrate handling duration and increase to 10h, method and step all same in addition.
Matched group
The thin bamboo sprout manufacture method of existing seasoning, its tasty liquid used and the ratio with thin bamboo sprout and the complete phase of embodiment 1
With.
In order to contrast effect of the present invention, from same a batch of thin bamboo sprout of " Dendrocalamus hamiltonii " kind, respectively with above-mentioned
Five kinds of methods are respectively processed, and detect, its correction data is as shown in the table to the prepared thin bamboo sprout of seasoning:
| Hnc content (mg/kg) in thin bamboo sprout | Free aminoacid content (g/100g) in thin bamboo sprout | Thin bamboo sprout pliability | Quality guarantee period (year) | |
| Embodiment 1 | nd | 0.13 | *** | 2.7 |
| Comparative example 1 | 4.13 | 0.14 | ** | 2.5 |
| Comparative example 2 | nd | 0.13 | ** | 2.6 |
| Comparative example 3 | nd | 0.11 | **** | 2.7 |
| Matched group | 8.35 | 0.08 | * | 2.3 |
Note: in upper table, nd represents and do not detect；Represent dish body pliability with " * ", " * " is general, " * * " is qualified, " * * * " is excellent
Show, " * * * * " was tough.
Choose 500 and foretaste volunteer, the thin bamboo sprout of seasoning that the embodiment of the present invention 1 method is made are foretasted, result
Reaction has 92% people that the pliability mouthfeel of this product is represented with acceptance, satisfaction, and the pliability criterion in upper table is to be made with this
On the basis of.As can be seen from the above table, the seasoning thin bamboo sprout soft taste flexible that the present invention is obtained, quality is preferably, easily most
Number people accepts, and has good promotional value.
Claims (5)
1. a kind of processing technology of the thin bamboo sprout of the pliable and tough seasoning of mouthfeel is it is characterised in that comprise the steps:
(1) raw material is chosen:
Select shell smooth and in golden yellow, no substantially insect eye, the ear leaf viridescent of bamboo shell tip is fresh and alive, no obscission
Thin bamboo sprout, obtain thin bamboo sprout after peel off process, Shape correction and staged care, then are cut into the section that length is 8 ~ 10cm
Long, finally again along thin bamboo sprout machine direction be cut into width be 2 ~ 3cm, thickness be 0.4 ~ 0.6cm lamellar standby；
(2) rub and wash process:
A. thin bamboo sprout operation (1) being obtained are put into continuously stirred rubbing in blender and wash 6 ~ 10min, and the warm water quality allocated into is thin
The 30 ~ 35% of bamboo sprout quality, the temperature of warm water is 53 ~ 56 DEG C；
B. the thin bamboo sprout after processing operation a are taken out, and put into and take out standby, institute after soaking 4 ~ 6h in the clear water of 4 ~ 5 times of its quality
The temperature stating clear water is 64 ~ 68 DEG C；
(3) fermentation process:
A. the thin bamboo sprout after step (2) process are put in the fermentation liquid of 3 ~ 4 times of its quality, after stirring, sealing and fermenting 2 ~ 4
My god；
B. the thin bamboo sprout after the completion of operation a fermentation are taken out, clean with distilled water flushing, being dried to water content is 30 ~ 40% standby
With；
(4) slight burin-in process:
A. the thin bamboo sprout after step (3) process are put in vapor tight tank, keep the pressure in vapor tight tank to be 6 ~ 8mpa；
B. keep the pressure in vapor tight tank constant, thin bamboo sprout are carried out with ultraviolet light process, the wavelength of ultraviolet light used is 320
~ 340nm, power is 10 ~ 12w, and prolonged exposure takes out standby after processing 5 ~ 6h；
(5) pack sterilization processing:
Thin bamboo sprout after step (4) is processed and soybean oil, white sugar, soy sauce, Sal, monosodium glutamate, citric acid, Sucus Zingberis are with weight
Than: 220 ~ 240:2 ~ 3:3 ~ 5:4 ~ 7:4 ~ 6:0.2 ~ 0.5:0.05 ~ 0.08:2 ~ 4 are puddled uniformly, then carry out being vacuum-packed, sterilize
After process, that is, seasoning thin bamboo sprout are obtained.
2. a kind of processing technology of the pliable and tough thin bamboo sprout of seasoning of mouthfeel according to claim 1 is it is characterised in that step
(2) speed of agitator that the blender described in rubs when washing is 180 ~ 220 turns/min.
3. a kind of processing technology of the pliable and tough thin bamboo sprout of seasoning of mouthfeel according to claim 1 is it is characterised in that step
(3) yeast, lactic acid bacteria, bacillus bifiduss and monascus ruber are contained in the fermentation liquid described in, the initial number ratio of four strains is
2:2:1:3, effective total viable count of four strains is: 1.85 × 108~2.62×1010Individual/ml.
4. a kind of processing technology of the pliable and tough thin bamboo sprout of seasoning of mouthfeel according to claim 1 is it is characterised in that step
(3) fermentation temperature described in is controlled to 35 ~ 42 DEG C.
5. a kind of processing technology of the pliable and tough thin bamboo sprout of seasoning of mouthfeel according to claim 1 is it is characterised in that step
(4) in during ultraviolet light process, need ceaselessly to be turned operation to thin bamboo sprout.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804343.2A CN106360472A (en) | 2016-09-06 | 2016-09-06 | Technology for manufacturing flavoring thin bamboo shoots soft in taste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804343.2A CN106360472A (en) | 2016-09-06 | 2016-09-06 | Technology for manufacturing flavoring thin bamboo shoots soft in taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360472A true CN106360472A (en) | 2017-02-01 |
Family
ID=57900077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610804343.2A Pending CN106360472A (en) | 2016-09-06 | 2016-09-06 | Technology for manufacturing flavoring thin bamboo shoots soft in taste |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198159A (en) * | 2017-05-01 | 2017-09-26 | 贺州佳成技术转移服务有限公司 | The preparation method that a kind of bamboo shoots are made |
| CN108065171A (en) * | 2017-12-15 | 2018-05-25 | 广西岩星农业有限公司 | A kind of vinegar-pepper bambusa lapidea shoots sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957242A (en) * | 2015-06-05 | 2015-10-07 | 贵州红赤水集团有限公司 | Bamboo shoot preservation processing technology |
-
2016
- 2016-09-06 CN CN201610804343.2A patent/CN106360472A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957242A (en) * | 2015-06-05 | 2015-10-07 | 贵州红赤水集团有限公司 | Bamboo shoot preservation processing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198159A (en) * | 2017-05-01 | 2017-09-26 | 贺州佳成技术转移服务有限公司 | The preparation method that a kind of bamboo shoots are made |
| CN108065171A (en) * | 2017-12-15 | 2018-05-25 | 广西岩星农业有限公司 | A kind of vinegar-pepper bambusa lapidea shoots sauce and preparation method thereof |
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Application publication date: 20170201 |