CN107307352A - A kind of processing method of the crisp bamboo shoot of asparagus - Google Patents
A kind of processing method of the crisp bamboo shoot of asparagus Download PDFInfo
- Publication number
- CN107307352A CN107307352A CN201710505065.5A CN201710505065A CN107307352A CN 107307352 A CN107307352 A CN 107307352A CN 201710505065 A CN201710505065 A CN 201710505065A CN 107307352 A CN107307352 A CN 107307352A
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- China
- Prior art keywords
- bamboo shoot
- asparagus
- frying
- processing method
- crisp
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- 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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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method that the present invention proposes a kind of crisp bamboo shoot of asparagus, including the steps：（1）Prepare fresh bamboo shoot, prepare asparagus；（2）Frying asparagus；（3）Rinse desalination；（4）Cook；（5）Shaping：（6）Frying seasoning.The early stage processing of asparagus and fresh bamboo shoot is separated to be carried out, because the processing method of its early stage is different, duration is also different, so being separately processed, the mouthfeel of asparagus and the mouthfeel difference of bamboo shoot are larger, so being first that asparagus is fried in processing, remove portion of water, improve brittleness, bamboo shoots are pickled, cook after chopping, pliability is improved, the mouthfeel of two kinds of products is approached；Rinsing desalination clean in light salt brine, it is therefore an objective to is allowed bamboo shoot slow allow in cell in light salt brine to rinse water suction, too fast will not be absorbed water, produce cell rupture, and then influence the brittleness of product, the bad mouthfeel of generation.
Description
Technical field
The present invention relates to a kind of food-processing method, the processing method of specifically a kind of crisp bamboo shoot of asparagus.
Background technology
Asparagus is a kind of edible fungus variety planted extensively, is welcome by many consumers, inherently with uniqueness
Mouthfeel, can be used as a variety of processing and eating methods, the quality of bamboo shoots is tender and crisp, and mouthfeel is fresh and sweet, and asparagus and bamboo shoots have its each
From fast food converted products, all have received the favorable comment in market, but combine the processed food of two kinds of vegetable advantages, still belong to new dish
Product.
The content of the invention
It is an object of the invention to overcome above shortcomings in the prior art, and one kind is provided and processes fresh bamboo shoot and gold
The processing of pin mushroom is combined, and the vegetable processing method with unique oral sensations.
The present invention the used technical scheme that solves the above problems is：Including the steps：
（1）Prepare fresh bamboo shoot：Fresh bamboo shoot are shelled to clean and soak and pickled, in case take at any time to make raw material,
Prepare asparagus：By fresh asparagus removal of inclusions, nigrescence, discoloration, rot and residual culture medium, after cleaning
Cooked in boiling water to picking up after translucent, be immediately placed into frozen water and cool down；
（2）Frying asparagus：Acupuncture needle after cooking is drained the water, frying 2 ~ 3 minutes, is pulled out afterwards in 80 DEG C ~ 100 DEG C of oil
Edible oil frying is put into, it is standby after the completion of frying；
（3）Rinse desalination：The light salt brine that the raw material bamboo shoot soaked are flowed is rinsed, the time that raw material bamboo shoot are rinsed continues 30 ~ 50
Minute；
（4）Cook：Raw material bamboo shoot after flushing are added water cooking 10 ~ 15 minutes, by the raw material bamboo shoot after cooking in cold water fast quickly cooling
But to cold.
（5）Shaping：By the raw material bamboo shoot section after cooking, it is cut into that the silk close with asparagus is standby again, asparagus is processed into
Scattered is thread.Raw material bamboo shoot carry certain astringent taste, while for the convenient processing of softness.
（6）Frying seasoning：Bamboo shoot silk and asparagus are added and stirred in mixing frying pan, frying of being opened fire after stirring is added
Flavoring does not stop stirring, until maturation is got product.
The early stage processing of asparagus and fresh bamboo shoot is separated to be carried out, and because the processing method of its early stage is different, duration is also different, institute
To be separately processed, the mouthfeel of asparagus and the mouthfeel difference of bamboo shoot are larger, so being first that asparagus is fried in processing, remove
Portion of water, improves brittleness, bamboo shoots are pickled, cooks after chopping, improve pliability, make the mouthfeel of two kinds of products close；Drift
Salt elution is cleaned in light salt brine, it is therefore an objective to is allowed bamboo shoot slow allow in cell in light salt brine to rinse water suction, too fast will not be absorbed water, produce
Raw cell rupture, and then the brittleness of product is influenceed, produce bad mouthfeel；
Step（6）The flavoring added in frying include 3 ~ 5 parts edible salt, 2 ~ 4 parts of five-spice powder, 1 part of monosodium glutamate, 1 part
Chickens' extract and 1 ~ 3 part of chilli powder.
In step（1）Prepare in fresh bamboo shoot, fresh bamboo shoot are immersed in 12 ~ 15% sodium chloride, the solution of 3% citric acid.The concentration of salt
Will height, allow the quick dehydration of fresh bamboo shoot, the citric acid in solution can delay the process aoxidized.
In step（3）Rinse in desalination, the concentration of light salt brine is 0.3 ~ 0.5%, and light salt brine is recycled.
The temperature for soaking the solution of fresh bamboo shoot is 3 DEG C ~ 8 DEG C.It is unlikely to deteriorate in colder environment.
Step（6）Middle bamboo shoot silk and asparagus bud are gradually added, and are stirred while adding, are stirred by the way of stirring.
Finished product prevents from depositing in the environment of shady and cool ventilation after canned, and temperature control is within 10 DEG C.
The present invention compared with prior art, with advantages below and effect：The early stage processing of asparagus and fresh bamboo shoot is separately entered
OK, because the processing method of its early stage is different, duration is also different, so being separately processed, the mouthfeel of asparagus and the mouth of bamboo shoot
Feel difference larger, so being first that asparagus is fried in processing, remove portion of water, improve brittleness, bamboo shoots are pickled, cooked
Chopping afterwards, improves pliability, approaches the mouthfeel of two kinds of products；Rinsing desalination is cleaned in light salt brine, it is therefore an objective to allow bamboo shoot light
Slow allow in cell rinses water suction in salt solution, too fast will not absorb water, produces cell rupture, and then influences the brittleness of product, produces
Bad mouthfeel.In order to which two kinds of different products of mouthfeel are combined, first have to accomplish that taste is approached, so necessary in progress
Just two kinds of materials are processed together after early stage processing, moreover it is possible to save the link of processing, reduce process time, and the cost processed
Reduction.
Embodiment
Below by embodiment, the present invention is described in further detail, following examples be explanation of the invention and
The invention is not limited in following examples.
Method specifically includes the steps：
（1）Prepare fresh bamboo shoot：Fresh bamboo shoot are shelled to clean and soak and pickled, in case take at any time to make raw material,
Prepare asparagus：By fresh asparagus removal of inclusions, nigrescence, discoloration, rot and residual culture medium, after cleaning
Cooked in boiling water to picking up after translucent, be immediately placed into frozen water and cool down；
（2）Frying asparagus：Acupuncture needle after cooking is drained the water, frying 2 ~ 3 minutes, is pulled out afterwards in 80 DEG C ~ 100 DEG C of oil
Edible oil frying is put into, it is standby after the completion of frying；
（3）Rinse desalination：The light salt brine that the raw material bamboo shoot soaked are flowed is rinsed, the time that raw material bamboo shoot are rinsed continues 30 ~ 50
Minute；
（4）Cook：Raw material bamboo shoot after flushing are added water cooking 10 ~ 15 minutes, by the raw material bamboo shoot after cooking in cold water fast quickly cooling
But to cold.
（5）Shaping：By the raw material bamboo shoot section after cooking, it is cut into that the silk close with asparagus is standby again, asparagus is processed into
Scattered is thread.
（6）Frying seasoning：Bamboo shoot silk and asparagus are added and stirred in mixing frying pan, frying of being opened fire after stirring is added
Flavoring does not stop stirring, until maturation is got product.
Step（6）The flavoring added in frying includes 3 ~ 5 parts of edible salt, 2 ~ 4 parts of five-spice powder, 1 part of monosodium glutamate, 1
The chickens' extract and 1 ~ 3 part of chilli powder of part.
In step（1）Prepare in fresh bamboo shoot, fresh bamboo shoot are immersed in 12 ~ 15% sodium chloride, the solution of 3% citric acid.
In step（3）Rinse in desalination, the concentration of light salt brine is 0.3 ~ 0.5%, and light salt brine is recycled.
The temperature for soaking the solution of fresh bamboo shoot is 3 DEG C ~ 8 DEG C.
Step（6）Middle bamboo shoot silk and asparagus bud are gradually added, and are stirred while adding, are stirred by the way of stirring.
Finished product prevents from depositing in the environment of shady and cool ventilation after canned, and temperature control is within 10 DEG C.
Claims (7)
1. a kind of processing method of the crisp bamboo shoot of asparagus, it is characterised in that including the steps：
（1）Prepare fresh bamboo shoot：Fresh bamboo shoot are shelled to clean and soak and pickled, in case take at any time to make raw material,
Prepare asparagus：By fresh asparagus removal of inclusions, nigrescence, discoloration, rot and residual culture medium, after cleaning
Cooked in boiling water to picking up after translucent, be immediately placed into frozen water and cool down；
（2）Frying asparagus：Acupuncture needle after cooking is drained the water, frying 2 ~ 3 minutes, is pulled out afterwards in 80 DEG C ~ 100 DEG C of oil
Edible oil frying is put into, it is standby after the completion of frying；
（3）Rinse desalination：The light salt brine that the raw material bamboo shoot soaked are flowed is rinsed, the time that raw material bamboo shoot are rinsed continues 30 ~ 50
Minute；
（4）Cook：Raw material bamboo shoot after flushing are added water cooking 10 ~ 15 minutes, by the raw material bamboo shoot after cooking in cold water fast quickly cooling
But to cold；
（5）Shaping：By the raw material bamboo shoot section after cooking, it is cut into that the silk close with asparagus is standby again, asparagus is processed into scattered
It is thread；
（6）Frying seasoning：Bamboo shoot silk and asparagus are added and stirred in mixing frying pan, frying of being opened fire after stirring adds seasoning
Material does not stop stirring, until maturation is got product.
2. the processing method of the crisp bamboo shoot of asparagus according to claim 1, it is characterised in that：Step（6）Added in frying
Flavoring includes 3 ~ 5 parts of edible salt, 2 ~ 4 parts of five-spice powder, 1 part of monosodium glutamate, 1 part of chickens' extract and 1 ~ 3 part of chilli powder.
3. the processing method of the crisp bamboo shoot of asparagus according to claim 1, it is characterised in that：In step（1）Prepare in fresh bamboo shoot,
Fresh bamboo shoot are immersed in 12 ~ 15% sodium chloride, the solution of 3% citric acid.
4. the processing method of the crisp bamboo shoot of asparagus according to claim 1, it is characterised in that：In step（3）Rinse in desalination,
The concentration of light salt brine is 0.3 ~ 0.5%, and light salt brine is recycled.
5. the processing method of the crisp bamboo shoot of asparagus according to claim 3, it is characterised in that：Soak the temperature of the solution of fresh bamboo shoot
For 3 DEG C ~ 8 DEG C.
6. the processing method of the crisp bamboo shoot of asparagus according to claim 1, it is characterised in that：Step（6）Middle bamboo shoot silk and acupuncture needle
Mushroom bud is gradually added, and is stirred while adding, and is stirred by the way of stirring.
7. the processing method of the crisp bamboo shoot of asparagus according to claim 1, it is characterised in that：Finished product is prevented after canned
Deposited in the environment of shady and cool ventilation, temperature control is within 10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710505065.5A CN107307352A (en) | 2017-06-28 | 2017-06-28 | A kind of processing method of the crisp bamboo shoot of asparagus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710505065.5A CN107307352A (en) | 2017-06-28 | 2017-06-28 | A kind of processing method of the crisp bamboo shoot of asparagus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107307352A true CN107307352A (en) | 2017-11-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710505065.5A Pending CN107307352A (en) | 2017-06-28 | 2017-06-28 | A kind of processing method of the crisp bamboo shoot of asparagus |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497469A (en) * | 2018-04-13 | 2018-09-07 | 成都市双流润达食品有限责任公司 | A kind of preparation method of the crisp bamboo shoot of matsutake |
| CN108771210A (en) * | 2018-05-23 | 2018-11-09 | 屈晓丹 | A kind of formula and its processing method of Flammulina velutipes food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524727A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Small pointed bamboo shoot production process |
| CN302326308S (en) * | 2012-08-24 | 2013-02-20 | 张美荣 | Packaging bag (Enoki mushroom crispy bamboo shoots) |
| CN104705628A (en) * | 2013-12-11 | 2015-06-17 | 重庆市南川区南双科技有限公司 | Processing method of flammulina velutipes diced meat |
| CN105852079A (en) * | 2016-04-29 | 2016-08-17 | 河南省鑫龙农副产品有限公司 | Preparation method of flavored needle mushroom |
-
2017
- 2017-06-28 CN CN201710505065.5A patent/CN107307352A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524727A (en) * | 2012-03-23 | 2012-07-04 | 杭州富阳千禧笋厂 | Small pointed bamboo shoot production process |
| CN302326308S (en) * | 2012-08-24 | 2013-02-20 | 张美荣 | Packaging bag (Enoki mushroom crispy bamboo shoots) |
| CN104705628A (en) * | 2013-12-11 | 2015-06-17 | 重庆市南川区南双科技有限公司 | Processing method of flammulina velutipes diced meat |
| CN105852079A (en) * | 2016-04-29 | 2016-08-17 | 河南省鑫龙农副产品有限公司 | Preparation method of flavored needle mushroom |
Non-Patent Citations (2)
| Title |
|---|
| 孙剑霞: "山芽芽笋制品包装设计研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 百度经验: "红油冬笋金针菇", 《HTTPS://JINGYAN.BAIDU.COM/ARTICLE/647F01158CD3D47F2148A83C.HTML?ST=2》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497469A (en) * | 2018-04-13 | 2018-09-07 | 成都市双流润达食品有限责任公司 | A kind of preparation method of the crisp bamboo shoot of matsutake |
| CN108771210A (en) * | 2018-05-23 | 2018-11-09 | 屈晓丹 | A kind of formula and its processing method of Flammulina velutipes food |
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Application publication date: 20171103 |
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