CN106974224A - A kind of preparation method of shortening dried bamboo shoots - Google Patents
A kind of preparation method of shortening dried bamboo shoots Download PDFInfo
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- CN106974224A CN106974224A CN201710369233.2A CN201710369233A CN106974224A CN 106974224 A CN106974224 A CN 106974224A CN 201710369233 A CN201710369233 A CN 201710369233A CN 106974224 A CN106974224 A CN 106974224A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 169
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 169
- 241001330002 Bambuseae Species 0.000 title claims abstract description 169
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 169
- 239000011425 bamboo Substances 0.000 title claims abstract description 169
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000004904 shortening Methods 0.000 title claims abstract description 11
- 239000011449 brick Substances 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 9
- 235000013409 condiments Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 244000291564 Allium cepa Species 0.000 claims description 11
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 10
- 239000002253 acid Substances 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 238000009941 weaving Methods 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 240000006053 Garcinia mangostana Species 0.000 claims description 4
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 235000011837 pasties Nutrition 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 238000009423 ventilation Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- 239000001390 capsicum minimum Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 230000029087 digestion Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000006253 efflorescence Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to food processing technology field, a kind of preparation method of shortening dried bamboo shoots is particularly belonged to select by raw material, boiling, airing, a heatable brick bed storage is dried, continues ripe seasoning, packaging sterilization, the dried bamboo shoots of instant bagged made from several steps of outer packing, it is convenient, safety, long shelf-life, simultaneously, the delicate flavour of bamboo shoots and crisp sense are maintained during integral manufacturing, spice is added again while remaining bamboo shoot section original flavor, the condiment such as capsicum, obtained dried bamboo shoots have the fresh and crisp of bamboo shoots again while fresh fragrant spicy, meet the popular demand suited one's taste.
Description
Technical field
The present invention relates to food processing technology field, a kind of preparation method of shortening dried bamboo shoots is particularly belonged to.
Background technology
Bamboo shoots contain a kind of white nitrogen substance, constitute the exclusive delicate fragrance of bamboo shoots, with appetizing, promote digestion, increasing
The effect of strong appetite, available for treatment gasteremphraxis, indigestion, the illness such as have no appetite, the traditional Chinese medical science is recorded, and winter bamboo shoot are sweet cold in nature, tool
There is functions such as " the sharp seven apertures, promoting blood circulation, resolving sputum saliva, help digestion swollen ".
China's bamboo shoots aboundresources, but bamboo shoots are bad to be preserved, the holding time is long to lose the brittleness and freshness of bamboo shoots,
So it has been made dried bamboo shoots to extend the shelf-life of bamboo shoots by people.But dried bamboo shoots on the market now because additive it is many or
Person is to air-dry process not handle well, causes bamboo shoots to lose original delicate flavour and crisp sense, also, ripe bamboo shoot taste list on the market
One, it is difficult to meet the demand of people.
The content of the invention
The invention provides a kind of preparation method of shortening dried bamboo shoots, it is made a kind of delicious, is of high nutritive value, retains bamboo shoots
The dried bamboo shoots of local flavor.
A kind of preparation method of shortening dried bamboo shoots, comprises the following steps：
(1) raw material is selected, fresh mangosteen bamboo shoot, the bamboo shoot bed mat made of woven strips of bamboo of peeling off, and is rejected old section, disease pest bamboo shoot and rotten bamboo shoot, is left and be adapted to make
Part carries out following process.
(2) boiling, the clear water of injection a thirtieth, boils, according to salt and bamboo shoots 15~17 in saucepan:100
Ratio adds salt and bamboo shoots into saucepan, puts one layer of bamboo shoots and equably adds one layer of salt so that adheres to salt on all bamboo shoots
Frost, add to pot it is full after, capping closing, boiling 45min, this in season bamboo shoot most of moisture of itself is forced, and eliminates in bamboo shoot
Natural fiber crops taste, while sterilization fresh-keeping.Digestion time is unsuitable long, can destroy the fibre structure and overall taste of bamboo shoots, also not
Can be too short, it is too short if bamboo shoot do not reach the effect being cooked, cause to remove the bitter taste and puckery mouthfeel in bamboo shoots.
(3) airing, the bamboo shoots after boiling are picked up, and are divided thin bamboo strips used for weaving frame and are dripped to not dripping, and other moisture are not during which can contact,
Prevent from diluting the salinity on bamboo shoots, while stopping the enzymatic reaction of bamboo shoots.
(4) a heatable brick bed storage is dried, the most of moisture on bamboo shoots is removed, the thin bamboo strips used for weaving frame layering for being paved with cooking bamboo shoots is placed in movement
A heatable brick bed frame is dried, push-in dries a heatable brick bed room, close door, 65c ° of temperature dries a heatable brick bed, after 60 minutes, start to check bamboo shoot section and its water content, afterwards every 10
Minute check once, be hardened but not crisp to bamboo shoot section, bamboo shoot moisture content content at 25% to 33%, the brittleness of dried bamboo shoots and bamboo shoots
It is best that delicate flavour is preserved, while so that bamboo shoots not bavin, the dry bamboo shoot being baked now are gone out into a heatable brick bed made in order to be bundled into wisp, with protection against the tide volume
Knit bag splendid attire and insert fresh-keeping warehouse storage.
(5) continue ripe seasoning, comprise the steps：
A Feedstock treatings, dry bamboo shoot are cut into long 35mm~40mm, width 6mm~8mm bamboo shoot section, and cold water soak 8 hours~10 is small
When, clear water is eluriated the whole salinities of removing and is attached to while washing away in bamboo shoot section, dehydration barrel dehydration.
B seasonings are got the raw materials ready, and required condiment and its proportioning is dry 5000 parts of bamboo shoot, 300 parts of vegetable oil, 80 parts of salt, chilli
30 parts, 100 parts of fresh garlic, 60 parts of ginger, 80 parts of shallot, 4 parts of tsaoko, 5 parts of cassia bark, 30 parts of Chinese anise, 2 parts of spiceleaf, monosodium glutamate 6
Part, 120 parts of soy sauce, 40 parts of white sugar, the ginger simple stage property, garlic claps broken, and shallot is cut into chunks shape.
C fryings.
(6) packaging sterilization, by continuous ripe seasoned dried bamboo shoots, in-line arrangement loading 80mm*50mm retort pouch, every bag of 12g~
15g, vacuum seal, then wet sterilization drying, prevent bacteria breed from causing dried bamboo shoots to go bad.
(7) outer packing, according to the demand in market, every bag of 500g or 1000g.
Baking a heatable brick bed room described in step 4 is thermal source fan-type, and temperature will can reach more than 70c °, and have outer ventilating fan to fill
Put, bamboo shoots can be heated evenly, the speed of drying is consistent, and the moisture of all dried bamboo shoots is roughly the same when going out a heatable brick bed.
Frying comprises the steps in step 5：
A slurrying, slow fire hot pot adds vegetable oil, and white sugar is put into when 80c ° of oil temperature, stir-fry 2 minutes~3 minutes, white sugar
Into grume and nearly brown, ginger, garlic, shallot are put into pot and stir-fried 1 minute.
B fries bamboo shoot, and the bamboo shoot got ready section is entered into pot, stir-fries to mill base and uniformly sticks in bamboo shoot section, adds salt uniform mixing, firepower
Vigorous fire is adjusted to, chilli, tsaoko, cassia bark, Chinese anise, spiceleaf are added successively, after stir-frying 6 minutes, clear water is added along pot side
2kg, covers pot cover, is changed to slow fire, boils in a covered pot over a slow fire 10 minutes, uncaps plus soy sauce stir-fries, monosodium glutamate is added when gradually being done to moisture content, stop working, such a
The oil mass that frying mode is used is few, and mouthfeel is improved while aliphatic acid is increased.
C adds preservative, and the ratio of dehydroactic acid sodium and bamboo shoot section is 3 when off the pot：10000, described dehydroactic acid sodium is
Food-grade, content meets state food additive standard for 0.03%, harmless to the body.
Usefulness：The present invention is selected by raw material, boiling, airing, dries a heatable brick bed storage, continues ripe seasoning, packaging sterilization, outsourcing
The dried bamboo shoots of instant bagged made from several steps are filled, convenient, safety, long shelf-life, meanwhile, bamboo shoots are maintained during integral manufacturing
Delicate flavour and crisp sense, add spice, the condiment such as capsicum, obtained dried bamboo shoots are fresh again while remaining bamboo shoot section original flavor
There is the fresh and crisp of bamboo shoots again while fragrant spicy, meet the popular demand suited one's taste.
Embodiment
Below, the present invention will be further described in detail in conjunction with the embodiments.
A kind of embodiment 1, preparation method of shortening dried bamboo shoots, comprises the following steps：
(1) raw material is selected, fresh mangosteen bamboo shoot, the bamboo shoot bed mat made of woven strips of bamboo of peeling off, and is rejected old section, disease pest bamboo shoot and rotten bamboo shoot, is left and be adapted to make
Part carries out following process.
(2) boiling, the clear water of injection a thirtieth, boils, according to salt and bamboo shoots percentage by weight 15 in saucepan:
100 ratio adds salt and bamboo shoots into saucepan, puts one layer of bamboo shoots one layer of salt bamboo shoots of addition and to be uniformly distributed with salt, bamboo shoots
Upper attachment salt efflorescence, after adding to pot completely, capping closing boils 45min, now the most of moisture of bamboo shoots itself is forced, and eliminates
Natural numb taste in bamboo shoots, while sterilization fresh-keeping.Digestion time is unsuitable long, can destroy the fibre structure and overall taste of bamboo shoots
Road, also can not be too short, it is too short if bamboo shoot do not reach the effect being cooked, cause to take out the bitter taste and puckery mouthfeel in bamboo shoots.
(3) airing, the bamboo shoots after boiling are picked up, and are divided thin bamboo strips used for weaving frame and are dripped to not dripping, and other moisture are not during which can contact,
Prevent from diluting the salinity on bamboo shoots, while stopping the enzymatic reaction of bamboo shoots.
(4) a heatable brick bed storage is dried, the most of moisture on bamboo shoots is removed, the thin bamboo strips used for weaving frame layering for being paved with cooking bamboo shoots is placed in movement
A heatable brick bed frame is dried, push-in dries a heatable brick bed room, close door, 65c ° of temperature dries a heatable brick bed, after 60 minutes, start to check bamboo shoot section and water content, afterwards every 10 points
Clock is checked once, is hardened but not crisp to bamboo shoot section, during bamboo shoot moisture content content 25%, and the not bavins in good taste of bamboo shoot will be now baked
Dry bamboo shoot go out a heatable brick bed and made in order, and one is tied up per 400g, are contained with moisture-proof woven bag and insert fresh-keeping warehouse storage.
(5) continue ripe seasoning, comprise the steps：
A Feedstock treatings, dry bamboo shoot are cut into long 35mm, width 6mm bamboo shoot section, and cold water soak 8 hours, clear water eluriates removing all
Salinity, dehydration barrel dehydration.
B seasonings are got the raw materials ready, required condiment and its proportioning, are such as prepared dry bamboo shoot 5000kg, are then needed vegetable oil 300kg, salt
80kg, chilli 30kg, fresh garlic 100kg, ginger 60kg, shallot 80kg, tsaoko 4kg, cassia bark 5kg, Chinese anise 30kg are fragrant
Leaf 2kg, monosodium glutamate 6kg, soy sauce 120kg, white sugar 40kg, the ginger simple stage property, garlic clap broken, and shallot is cut into chunks shape.
Condiment is carried out frying by c.
(6) packaging sterilization, by continuous ripe seasoned dried bamboo shoots, in-line arrangement loads 80mm*50mm retort pouch, every bag of 12g, vacuum
Sealing, then wet sterilization drying, prevent bacteria breed from causing dried bamboo shoots to go bad.
(7) outer packing, according to the demand in market, every bag of 500g carries out packing and storing.
A kind of embodiment 2, preparation method of shortening dried bamboo shoots, comprises the following steps：
(1) raw material is selected, fresh mangosteen bamboo shoot, the bamboo shoot bed mat made of woven strips of bamboo of peeling off, and is rejected old section, disease pest bamboo shoot and rotten bamboo shoot, is left and be adapted to make
Part carries out following process.
(2) boiling, the clear water of injection a thirtieth, boils, according to salt and bamboo shoots 17 in saucepan:100 ratio
Add salt and bamboo shoots into saucepan, put one layer of bamboo shoots one layer of salt bamboo shoots of addition and to be uniformly distributed with salt, salt is adhered on bamboo shoots
Frost, after adding to pot completely, 45min is boiled in capping closing, and digestion time is unsuitable long, can destroy the fibre structure and entirety of bamboo shoots
Taste, also can not be too short, it is too short if bamboo shoot do not reach the effect being cooked, cause to take out the bitter taste and puckery mouth in bamboo shoots
Most of moisture is forced inside sense, this in season bamboo shoot, the natural numb taste in bamboo shoot is eliminated, while sterilization fresh-keeping.
(3) airing, the bamboo shoots after boiling are picked up, and are divided thin bamboo strips used for weaving frame and are dripped to not dripping, and other moisture are not during which can contact,
Prevent from diluting the salinity on bamboo shoots, while stopping the enzymatic reaction of bamboo shoots.
(4) a heatable brick bed storage is dried, the most of moisture on bamboo shoots is removed, the thin bamboo strips used for weaving frame layering for being paved with cooking bamboo shoots is placed in movement
A heatable brick bed frame is dried, push-in dries a heatable brick bed room, close door, 65c ° of temperature dries a heatable brick bed, after 60 minutes, start to check bamboo shoot section and water content, afterwards every 10 points
Clock is checked once, is hardened but not crisp to bamboo shoot section, and during the moisture 33% of bamboo shoot section, the not bavin in good taste of bamboo shoot will be now baked
Dry bamboo shoot go out a heatable brick bed and make in order, tie up one per 500g, contained with moisture-proof woven bag and insert fresh-keeping warehouse and preserve.
(5) continue ripe seasoning, comprise the steps：
A Feedstock treatings, dry bamboo shoot are cut into long 40mm, width 8mm bamboo shoot section, and cold water soak 10 hours, clear water eluriates removing entirely
Portion's salinity, dehydration barrel dehydration.
B seasonings are got the raw materials ready, and required condiment and its proportioning is dry bamboo shoot 10000kg, vegetable oil 600kg, salt 1600kg, is done peppery
Green pepper 60kg, fresh garlic 200kg, ginger 120kg, shallot 160kg, tsaoko 8kg, cassia bark 10kg, Chinese anise 60kg, spiceleaf 4kg,
Monosodium glutamate 12kg, soy sauce 240kg, white sugar 80kg, the ginger simple stage property, garlic clap broken, and shallot is cut into chunks shape.
C fryings.
(6) packaging sterilization, by continuous ripe seasoned dried bamboo shoots, in-line arrangement loads 80mm*50mm retort pouch, every bag of 15g, vacuum
Sealing, then wet sterilization drying, prevent bacteria breed from causing dried bamboo shoots to go bad.
(7) outer packing, according to the demand in market, every bag of 1000g.
Embodiment 3, the baking a heatable brick bed room described in step 4 is thermal source fan-type, and temperature will can reach more than 70c °, and have outer row
Fan assembly, can be heated evenly bamboo shoots, and the speed of drying is consistent, and the moisture of all dried bamboo shoots is substantially phase when going out a heatable brick bed
With.
Frying comprises the steps in embodiment 4, step 5：
A slurrying, slow fire hot pot adds vegetable oil, is put into white sugar when 80c ° of oil temperature, stir-fries 2 minutes, and white sugar is into grume
And nearly brown, ginger, garlic, shallot are put into pot and stir-fried 1 minute.
B fries bamboo shoot, and the bamboo shoot got ready section is entered into pot, stir-fries to mill base and uniformly sticks in bamboo shoot section, adds salt uniform mixing, firepower
Vigorous fire is adjusted to, chilli, tsaoko, cassia bark, Chinese anise, spiceleaf are added successively, after stir-frying 6 minutes, clear water is added along pot side
2kg, covers pot cover, is changed to slow fire, boils in a covered pot over a slow fire 10 minutes, uncaps plus soy sauce stir-fries, monosodium glutamate is added when gradually being done to moisture content, stop working, such a
The oil mass that frying mode is used is few, and mouthfeel is improved while aliphatic acid is increased.
C adds preservative, and dehydroactic acid sodium when off the pot, the ratio with bamboo shoot section is 3：10000, such as manufacture 10000kg bamboo shoot section
When need to add dehydroactic acid sodium 3kg, described dehydroactic acid sodium is food-grade, and content is 0.03% to meet state food and add
Plus agent standard, it is harmless to the body.
Disclosed above is only several specific embodiments of the present invention, and still, the embodiment of the present invention is not limited to this, is appointed
What what those skilled in the art can think change should all fall into protection scope of the present invention.
Claims (3)
1. a kind of preparation method of shortening dried bamboo shoots, it is characterised in that comprise the following steps：
(1) raw material is selected, fresh mangosteen bamboo shoot, the bamboo shoot bed mat made of woven strips of bamboo of peeling off, and rejects old section, disease pest bamboo shoot and rotten bamboo shoot；
(2) boiling, the clear water of injection a thirtieth, boils, according to salt and bamboo shoots 15~17 in saucepan:100 ratio
Add salt and bamboo shoots into saucepan, put one layer of bamboo shoots and equably add one layer of salt, capping closing, boiling 45 minute full to pot；
(3) airing, the bamboo shoots after boiling are picked up, and are divided thin bamboo strips used for weaving frame and are dripped to not dripping；
(4) a heatable brick bed storage is dried, the thin bamboo strips used for weaving frame layering for being paved with cooking bamboo shoots is placed in into movement dries a heatable brick bed frame, and push-in baking a heatable brick bed room closes door, 65 DEG C
Temperature dries a heatable brick bed, after 60 minutes, starts to check bamboo shoot section and its water content, checks once within every 10 minutes afterwards, is hardened but not to bamboo shoot section
It is crisp, after bamboo shoot moisture content content to 25%~33%, the dry bamboo shoot being baked are gone out into a heatable brick bed and made in order, tied up as wisp, contained with moisture-proof woven bag
Device enters fresh-keeping warehouse storage；
(5) continue ripe seasoning, comprise the steps：
A Feedstock treatings, by dry bamboo shoot be cut into long 35mm~40mm, width 6mm~8mm bamboo shoot section, cold water soak 8 hours~10 hours,
Clear water, which is eluriated, removes whole salinities, dehydration barrel dehydration；
B seasonings are got the raw materials ready, and required condiment and its proportioning are dry 5000 parts of bamboo shoot, 300 parts of vegetable oil, 80 parts of salt, 30 parts of chilli,
100 parts of fresh garlic, 60 parts of ginger, 80 parts of shallot, 4 parts of tsaoko, 5 parts of cassia bark, 30 parts of Chinese anise, 2 parts of spiceleaf, 6 parts of monosodium glutamate, sauce
120 parts of oil, 40 parts of white sugar, the ginger simple stage property, garlic claps broken, and shallot is cut into chunks shape；
C fryings；
(6) packaging sterilization, by continuous ripe seasoned dried bamboo shoots, in-line arrangement loads 80mm*50mm retort pouch, every bag of 12~15g, vacuum
Sealing, then wet sterilization drying；
(7) outer packing.
2. a kind of preparation method of shortening dried bamboo shoots according to claim 1, it is characterised in that the baking a heatable brick bed described in step 4
Room is thermal source fan-type, and temperature will can reach more than 70 DEG C, and have outer ventilation fan device.
3. the preparation method of a kind of shortening dried bamboo shoots according to claim 1, it is characterised in that frying includes following in step 5
Step：
A slurrying, slow fire hot pot adds vegetable oil, is put into white sugar when 80 DEG C of oil temperature, stir-fries 2 minutes~3 minutes, and white sugar is into glutinous
Pasty state and nearly brown, are put into pot by ginger, garlic, shallot and stir-fry 1 minute；
B fries bamboo shoot, and the bamboo shoot got ready section is entered into pot, stir-fries to mill base and uniformly sticks in bamboo shoot section, add salt uniform mixing, firepower is adjusted to
Vigorous fire, adds chilli, tsaoko, cassia bark, Chinese anise, spiceleaf successively, after stir-frying 6 minutes, and clear water 2kg, lid are added along pot side
Upper pot cover, is changed to slow fire, boils in a covered pot over a slow fire 10 minutes, uncaps plus soy sauce stir-fries, monosodium glutamate is added when gradually being done to moisture content, stop working；
C adds preservative, and preservative is added when off the pot, and the preservative is the ratio of dehydroactic acid sodium, dehydroactic acid sodium and bamboo shoot section
Example is 3：10000.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107647340A (en) * | 2017-10-11 | 2018-02-02 | 重庆市町邦农业开发有限公司 | A kind of straight feeding habits side bamboo shoots bar processing technology |
| CN110810702A (en) * | 2019-12-13 | 2020-02-21 | 桐庐益乡源农产品有限公司 | Processing equipment and processing method of dried bamboo shoots |
| CN111296788A (en) * | 2019-12-14 | 2020-06-19 | 四川洪雅县幺麻子食品有限公司 | Production system and production process for water-smoked bamboo shoots |
| CN113951470A (en) * | 2021-10-21 | 2022-01-21 | 宁国市茂盛食品有限公司 | Roast bamboo shoot convenient to go into flavor and preparation facilities thereof |
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| CN103652748A (en) * | 2013-11-29 | 2014-03-26 | 安徽省宁国市源林食品有限公司 | Dried bamboo shoot and manufacture method thereof |
| CN103652696A (en) * | 2013-11-14 | 2014-03-26 | 宁国市双江畲乡石笋专业合作社 | Preparation method for dried bamboo shoots |
| CN105495432A (en) * | 2015-12-03 | 2016-04-20 | 重庆上口佳农业开发有限公司 | Preparation method of chili oil bamboo shoots |
| CN106260870A (en) * | 2015-05-12 | 2017-01-04 | 正安县顶箐方竹笋有限公司 | Spicy hot wild bamboo shoot |
| CN106616601A (en) * | 2016-12-02 | 2017-05-10 | 巫山县纯源农产品开发有限公司 | Preparation method of bamboo shoots in chili oil |
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| CN103652696A (en) * | 2013-11-14 | 2014-03-26 | 宁国市双江畲乡石笋专业合作社 | Preparation method for dried bamboo shoots |
| CN103652748A (en) * | 2013-11-29 | 2014-03-26 | 安徽省宁国市源林食品有限公司 | Dried bamboo shoot and manufacture method thereof |
| CN106260870A (en) * | 2015-05-12 | 2017-01-04 | 正安县顶箐方竹笋有限公司 | Spicy hot wild bamboo shoot |
| CN105495432A (en) * | 2015-12-03 | 2016-04-20 | 重庆上口佳农业开发有限公司 | Preparation method of chili oil bamboo shoots |
| CN106616601A (en) * | 2016-12-02 | 2017-05-10 | 巫山县纯源农产品开发有限公司 | Preparation method of bamboo shoots in chili oil |
Cited By (4)
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| CN107647340A (en) * | 2017-10-11 | 2018-02-02 | 重庆市町邦农业开发有限公司 | A kind of straight feeding habits side bamboo shoots bar processing technology |
| CN110810702A (en) * | 2019-12-13 | 2020-02-21 | 桐庐益乡源农产品有限公司 | Processing equipment and processing method of dried bamboo shoots |
| CN111296788A (en) * | 2019-12-14 | 2020-06-19 | 四川洪雅县幺麻子食品有限公司 | Production system and production process for water-smoked bamboo shoots |
| CN113951470A (en) * | 2021-10-21 | 2022-01-21 | 宁国市茂盛食品有限公司 | Roast bamboo shoot convenient to go into flavor and preparation facilities thereof |
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Application publication date: 20170725 |