CN107625089A - A kind of preparation method of less salt ecological acid bamboo shoot entirely - Google Patents
A kind of preparation method of less salt ecological acid bamboo shoot entirely Download PDFInfo
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- CN107625089A CN107625089A CN201710709927.6A CN201710709927A CN107625089A CN 107625089 A CN107625089 A CN 107625089A CN 201710709927 A CN201710709927 A CN 201710709927A CN 107625089 A CN107625089 A CN 107625089A
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- bamboo shoot
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- washing water
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- 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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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The present invention relates to a kind of preparation method of less salt ecological acid bamboo shoot entirely, the preparation method includes：（1）New fresh bamboo shoots pre-treatment；（2）Dry；（3）The processing of sealing container；（4）The processing of rice washing water；（5）Pickle.A kind of preparation method of less salt of the present invention ecological acid bamboo shoot entirely, bamboo shoot piece is put under sunlight and dries moisture unnecessary in the bamboo shoot piece that can go out, while plays a part of sterilizing；The second time rice washing water boiled is added to pickle bamboo shoot piece, influence of the harmful bacteria to bamboo shoot piece in second time rice washing water can be reduced, simultaneously because contain substantial amounts of trace element and starch in rice washing water, the shelf-life for the bamboo shoot piece being pickled out can be extended, at the same the bamboo shoot piece for making to be pickled out it is crispy and delicious, rich in trace element；Under the synergy of rice washing water and rice wine, it can not only extend the shelf-life for the bamboo shoot piece being pickled out, moreover it is possible to which the bamboo shoot piece for making to be pickled out does not soften, be non-discolouring；And preparation method is simple, uncap instant, application easy to spread.
Description
Technical field
The present invention relates to technical field of food production, and in particular to a kind of preparation method of less salt ecological acid bamboo shoot entirely.
Background technology
Bamboo shoots are nutritious, commonly use protein, fat, crude fibre, calcium, phosphorus, iron, 18 kinds of amino acid, VB12, VB2, VC etc.
Multivitamin and micro- Se, Ge etc..Traditional Chinese medicine thinks that bamboo shoots property is sweet, is slightly cold, is nontoxic, control quench one's thirst, diuresis, clearing lung-heat and change
Phlegm, to edema, ascites acute nephritis, breath with cough, diabetes have the effect of certain.Modern health medical science thinks that bamboo shoots have anti-
Cancer, anti-cancer, the healthcare function of anti-aging.Bamboo shoots are nutritious, and agricultural chemicals need not be used in growth course, are a kind of pollution-free
Coarse-fibred natural green food.In recent years, as the continuous improvement of living standards of the people, the consumption market of bamboo shoots are continuous
Expand, bamboo shoots and its fabricated product are increasingly liked that consumption figure is in recent years with its unique flavor and nutritional ingredient by people
Steady-state growth always, can be by bamboo shoot process into acid bamboo shoot, dried bamboo shoots to improve the added value of bamboo shoots, and taste is fresh and sweet, rich in edible fibre
Dimension, is preferable pollution-free food.
Acid bamboo shoot is one of pickling sauerkraut that people like, but the nowadays acid bamboo shoot of in the market, otherwise is exactly to add various chemistry
Composition, otherwise be exactly that easily soft rotten, shelf-life is short etc. behind the inadequate crisp and fragrant of taste, Kaifeng, it have impact on economic benefit.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of crispy and delicious, green safe, long shelf-life,
The preparation method for making a kind of simple less salt ecological acid bamboo shoot entirely.
To achieve these goals, the technical solution adopted by the present invention is as follows：A kind of making side of less salt ecological acid bamboo shoot entirely
Method, comprise the following steps：
（1）New fresh bamboo shoots pre-treatment：New fresh bamboo shoots is peeled off, removed the peel, obtains bamboo shoot core, bamboo shoot core is eluted with water, then by bamboo shoot core edge
Its short transverse is cut into uniform two valve, produces bamboo shoot piece；
（2）Dry：By step（1）In bamboo shoot piece be put under sunlight and dry 4 hours~5 hours；
（3）The processing of sealing container：3min~5min in boiling water is immersed in by sealing container wash clean, then by sealing container, is dragged for
Go out sealing container, and sealing container dried standby；
（4）The processing of rice washing water:Second time rice washing water is boiled, then naturally cool to 20 DEG C~25 DEG C；
（5）Pickle：The salt of 3~4 parts by weight is added in the bamboo shoot piece of every 100 parts by weight and is stirred, is put into sealing container,
Step is added in sealing container（4）In rice washing water and rice wine, then by sealing container good seal, make its spontaneous fermentation 25 days~
35 days, the less salt ecological acid bamboo shoot entirely is produced, the rice washing water submerged bamboo shoot piece, the addition of the rice wine is every 100 parts by weight
Bamboo shoot piece in add 1.5~2.5 parts by weight 40 degree to 50 degree of rice wine.
Preferably, the step（2）Middle bamboo shoot piece is put under sunlight dries 4.5 hours.
Preferably, the step（3）It is middle that sealing container is immersed in 4min in boiling water.
Preferably, the step（4）It is middle that second time rice washing water is boiled, then naturally cool to 22 DEG C.
Preferably, the step（5）In every 100 parts by weight bamboo shoot piece in add the salt of 3.5 parts by weight and stir,
It is put into sealing container, step is added in sealing container（4）In rice washing water and rice wine, then by sealing container good seal, make
Its spontaneous fermentation 30 days, the less salt ecological acid bamboo shoot entirely is produced, the rice washing water submerged bamboo shoot piece, the addition of the rice wine is every
45 degree of rice wine of 2 parts by weight is added in the bamboo shoot piece of 100 parts by weight.
Preferably, the step（5）In rice wine be more than 2 years wine storage time rice wine.
A kind of preparation method of less salt of the present invention ecological acid bamboo shoot entirely, bamboo shoot piece is put under sunlight dry it is unnecessary in the bamboo shoot piece that can go out
Moisture, while play a part of sterilizing；The second time rice washing water boiled is added to pickle bamboo shoot piece, it is possible to reduce
Influence of the harmful bacteria to bamboo shoot piece in second time rice washing water, simultaneously because containing substantial amounts of trace element and starch in rice washing water, can
Extend the shelf-life of bamboo shoot piece being pickled out, at the same the bamboo shoot piece for making to be pickled out it is crispy and delicious, rich in trace element；In rice washing water and rice
Under the synergy of wine, it can not only extend the shelf-life for the bamboo shoot piece being pickled out, moreover it is possible to which the bamboo shoot piece for making to be pickled out does not soften, be constant
Color；And preparation method is simple, uncap instant, application easy to spread.
Embodiment
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of preparation method of less salt ecological acid bamboo shoot entirely, comprises the following steps：
（1）New fresh bamboo shoots pre-treatment：New fresh bamboo shoots is peeled off, removed the peel, obtains bamboo shoot core, bamboo shoot core is eluted with water, then by bamboo shoot core edge
Its short transverse is cut into uniform two valve, produces bamboo shoot piece；
（2）Dry：By step（1）In bamboo shoot piece be put under sunlight and dry 4 hours；
（3）The processing of sealing container：3min in boiling water is immersed in by sealing container wash clean, then by sealing container, pulls sealing out
Container, and sealing container dried standby；
（4）The processing of rice washing water:Second time rice washing water is boiled, then naturally cool to 20 DEG C；
（5）Pickle：The salt of 3 parts by weight is added in the bamboo shoot piece of every 100 parts by weight and is stirred, is put into sealing container,
Step is added in sealing container（4）In rice washing water and rice wine, then by sealing container good seal, make its spontaneous fermentation 25 days, i.e.,
The less salt ecological acid bamboo shoot entirely is obtained, the rice washing water submerged bamboo shoot piece, the addition of the rice wine is in the bamboo shoot piece of every 100 parts by weight
Add 40 degree of rice wine of 1.5 parts by weight.
Embodiment 2
A kind of preparation method of less salt ecological acid bamboo shoot entirely, comprises the following steps：
（1）New fresh bamboo shoots pre-treatment：New fresh bamboo shoots is peeled off, removed the peel, obtains bamboo shoot core, bamboo shoot core is eluted with water, then by bamboo shoot core edge
Its short transverse is cut into uniform two valve, produces bamboo shoot piece；
（2）Dry：By step（1）In bamboo shoot piece be put under sunlight and dry 5 hours；
（3）The processing of sealing container：5min in boiling water is immersed in by sealing container wash clean, then by sealing container, pulls sealing out
Container, and sealing container dried standby；
（4）The processing of rice washing water:Second time rice washing water is boiled, then naturally cool to 25 DEG C；
（5）Pickle：The salt of 4 parts by weight is added in the bamboo shoot piece of every 100 parts by weight and is stirred, is put into sealing container,
Step is added in sealing container（4）In rice washing water and rice wine, then by sealing container good seal, make its spontaneous fermentation 35 days, i.e.,
The less salt ecological acid bamboo shoot entirely is obtained, the rice washing water submerged bamboo shoot piece, the addition of the rice wine is in the bamboo shoot piece of every 100 parts by weight
Add 50 degree of rice wine of 2.5 parts by weight.
Embodiment 3
A kind of preparation method of less salt ecological acid bamboo shoot entirely, comprises the following steps：
（1）New fresh bamboo shoots pre-treatment：New fresh bamboo shoots is peeled off, removed the peel, obtains bamboo shoot core, bamboo shoot core is eluted with water, then by bamboo shoot core edge
Its short transverse is cut into uniform two valve, produces bamboo shoot piece；
（2）Dry：By step（1）In bamboo shoot piece be put under sunlight and dry 4.5 hours；
（3）The processing of sealing container：4min in boiling water is immersed in by sealing container wash clean, then by sealing container, pulls sealing out
Container, and sealing container dried standby；
（4）The processing of rice washing water:Second time rice washing water is boiled, then naturally cool to 22 DEG C；
（5）Pickle：The salt of 3.5 parts by weight is added in the bamboo shoot piece of every 100 parts by weight and is stirred, is put into sealing container,
Step is added in sealing container（4）In rice washing water and rice wine, then by sealing container good seal, make its spontaneous fermentation 30 days,
The less salt ecological acid bamboo shoot entirely is produced, the rice washing water submerged bamboo shoot piece, the addition of the rice wine is the bamboo shoot piece of every 100 parts by weight
The rice wine middle 45 degree of 2 years wine storage time for adding 2 parts by weight.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. the preparation method of a kind of less salt ecological acid bamboo shoot entirely, it is characterised in that comprise the following steps：
（1）New fresh bamboo shoots pre-treatment：New fresh bamboo shoots is peeled off, removed the peel, obtains bamboo shoot core, bamboo shoot core is eluted with water, then by bamboo shoot core edge
Its short transverse is cut into uniform two valve, produces bamboo shoot piece；
（2）Dry：By step（1）In bamboo shoot piece be put under sunlight and dry 4 hours~5 hours；
（3）The processing of sealing container：3min~5min in boiling water is immersed in by sealing container wash clean, then by sealing container, is dragged for
Go out sealing container, and sealing container dried standby；
（4）The processing of rice washing water:Second time rice washing water is boiled, then naturally cool to 20 DEG C~25 DEG C；
（5）Pickle：The salt of 3~4 parts by weight is added in the bamboo shoot piece of every 100 parts by weight and is stirred, is put into sealing container,
Step is added in sealing container（4）In rice washing water and rice wine, then by sealing container good seal, make its spontaneous fermentation 25 days~
35 days, the less salt ecological acid bamboo shoot entirely is produced, the rice washing water submerged bamboo shoot piece, the addition of the rice wine is every 100 parts by weight
Bamboo shoot piece in add 1.5~2.5 parts by weight 40 degree to 50 degree of rice wine.
A kind of 2. preparation method of less salt according to claim 1 ecological acid bamboo shoot entirely, it is characterised in that the step（2）
Middle bamboo shoot piece is put under sunlight dries 4.5 hours.
A kind of 3. preparation method of less salt according to claim 1 ecological acid bamboo shoot entirely, it is characterised in that the step（3）
It is middle that sealing container is immersed in 4min in boiling water.
A kind of 4. preparation method of less salt according to claim 1 ecological acid bamboo shoot entirely, it is characterised in that the step（4）
It is middle that second time rice washing water is boiled, then naturally cool to 22 DEG C.
A kind of 5. preparation method of less salt according to claim 1 ecological acid bamboo shoot entirely, it is characterised in that the step（5）
In every 100 parts by weight bamboo shoot piece in add the salt of 3.5 parts by weight and stir, be put into sealing container, in sealing container
Middle addition step（4）In rice washing water and rice wine, then by sealing container good seal, make its spontaneous fermentation 30 days, produce described low
Salt ecological acid bamboo shoot entirely, the rice washing water submerged bamboo shoot piece, the addition of the rice wine is to add 2 weights in the bamboo shoot piece of every 100 parts by weight
Measure 45 degree of the rice wine of part.
A kind of 6. preparation method of less salt according to claim 1 ecological acid bamboo shoot entirely, it is characterised in that the step（5）
In rice wine be more than 2 years wine storage time rice wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710709927.6A CN107625089A (en) | 2017-08-18 | 2017-08-18 | A kind of preparation method of less salt ecological acid bamboo shoot entirely |
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| CN201710709927.6A CN107625089A (en) | 2017-08-18 | 2017-08-18 | A kind of preparation method of less salt ecological acid bamboo shoot entirely |
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| CN107625089A true CN107625089A (en) | 2018-01-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326763A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of method of moso bamboo shoot and leaf mustard collective effect processing acid bamboo shoot |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685898A (en) * | 2016-02-17 | 2016-06-22 | 桐城市兴新食品有限公司 | Sour and spicy bamboo shoots and pickling method thereof |
| CN105746971A (en) * | 2014-12-18 | 2016-07-13 | 曾育豪 | Manufacturing method of pickled brown mustard |
| CN106307270A (en) * | 2016-08-22 | 2017-01-11 | 韦中定 | Production method for fermenting sour bamboo shoots without water |
| CN106465873A (en) * | 2015-08-14 | 2017-03-01 | 桂林洁宇环保科技有限责任公司 | The manufacture method of spicy acid bamboo sprout |
-
2017
- 2017-08-18 CN CN201710709927.6A patent/CN107625089A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746971A (en) * | 2014-12-18 | 2016-07-13 | 曾育豪 | Manufacturing method of pickled brown mustard |
| CN106465873A (en) * | 2015-08-14 | 2017-03-01 | 桂林洁宇环保科技有限责任公司 | The manufacture method of spicy acid bamboo sprout |
| CN105685898A (en) * | 2016-02-17 | 2016-06-22 | 桐城市兴新食品有限公司 | Sour and spicy bamboo shoots and pickling method thereof |
| CN106307270A (en) * | 2016-08-22 | 2017-01-11 | 韦中定 | Production method for fermenting sour bamboo shoots without water |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326763A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of method of moso bamboo shoot and leaf mustard collective effect processing acid bamboo shoot |
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Application publication date: 20180126 |