CN107853645A - A kind of preparation method of bubble green pepper bamboo shoot - Google Patents
A kind of preparation method of bubble green pepper bamboo shoot Download PDFInfo
- Publication number
- CN107853645A CN107853645A CN201711353213.2A CN201711353213A CN107853645A CN 107853645 A CN107853645 A CN 107853645A CN 201711353213 A CN201711353213 A CN 201711353213A CN 107853645 A CN107853645 A CN 107853645A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoot
- green pepper
- bamboo
- vacuum
- bubble green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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 invention discloses a kind of bubble green pepper bamboo shoot and preparation method thereof, thinly sliced after bamboo shoots are cleaned, then pickled, desalination, blanching, taste removal, curing, the technique such as tasty, last packed, sterilization and examine, you can obtain a kind of bubble green pepper bamboo shoot.Bubble green pepper bamboo shoot produced by the present invention, effectively slough the unpleasant taste of bamboo shoots in itself, ultrasonic wave extraction spice is used simultaneously, the active material recovery rate allowed in spice is obviously improved, and saves raw material, advantageously reduce production cost, we used the method that vacuum is tasty in tasty process, the stomatal opening of bamboo shoots can be made by vacuum, while the air of pore in bamboo shoots can also be extracted out, shorten the time of bamboo shoots, effectively realize simple technological process during batch production.
Description
Technical field
The present invention relates to food processing technology, and in particular to a kind of bubble green pepper bamboo shoot and preparation method thereof.
Background technology
China's bamboo shoots aboundresources, is distributed in the ground such as south China, southwest and the Yangtze river basin.Bamboo shoots delicate fragrance is tasty, is claimed
For " Forest Vegetables ", and the food bamboo shoot history of the existing more than one thousand years in China.Bamboo shoots are a kind of low sugar, low-fat diet, there is higher nutrition
Value.In bamboo shoots moisture, thick protein, crude fibre, crude fat, total reducing sugar, soluble sugar, total ash content be respectively 91. 61%,
3. 43%、2. 30%、0. 79%、0. 68%、0. 51%、0. 15%.Contain 8 kinds of essential amino acids in bamboo shoots.Vitamin is with VC
Content is up to the g of 6. 0 mg/100.Mineral element is the abundantest with K, and its content is the g of 110 mg/100.
The picking season of bamboo shoots more concentrates, and more based on winter and spring, and taste is splendid.It is difficult to meet that modern is fast
Rhythm is lived.Therefore, bamboo shoots multi-processing at present is into the product such as flexible package bamboo shoots or seasoning bamboo shoot such as bamboo shoot silk, bamboo shoot fourth, bamboo shoot piece, wherein
It is the most delicious with bubble green pepper bamboo shoot taste, it is sharp and clear quick-fried fragrant, spicy suitable for reading, make us enjoying endless aftertastes.But most bubble on the market now
Green pepper bamboo shoot product more have processing bamboo shoot stink, and quality it is ripe it is soft, have a poor flavour.In view of above-mentioned analysis, the present invention is prepared for a kind of mouth
Feel tasty bubble green pepper bamboo shoot of tender and crisp, free from extraneous odour, fresh perfume and preparation method thereof.
The content of the invention
It is an object of the invention to solve above-mentioned weak point, another object is to provide a kind of bubble green pepper bamboo shoot and its preparation
Method.
The present invention adopts the following technical scheme that realization：
A kind of preparation method of bubble green pepper bamboo shoot, it is characterised in that this method comprises the following steps：
（1）Bamboo shoots pre-process：Select free from insect pests, cleaned without the fresh bamboo shoot to go mouldy in circulating water, be cut into 3cm × 5cm × 0.5cm rule
The bamboo shoot piece of lattice is standby；
（2）Pickle：Count by weight ratio, weigh 10 ~ 15 portions of salt in 100 parts of bamboo shoot pieces, uniformly mixing, be placed in cloudy at room temperature
Liang Chu is pickled；
（3）Desalination：Count by weight ratio, the bamboo shoot piece after 30 ~ 50 parts are pickled is immersed in 100 parts of desalting processing liquid, in room
The lower immersion 48h of temperature；
（4）Blanching：By the bamboo shoot piece after desalination in boiling water 5 ~ 8min of blanching, be placed under circulating water and quickly cool down；
（5）Taste removal：The bamboo shoot piece cooled down after blanching is placed in clear water and soaks 1d；
（6）Curing：Bamboo shoot piece after taste removal is put in boiling water and cooks 30min, pulls out to be placed in and cools down at room temperature；
（7）It is tasty：Count by weight ratio, weigh the bamboo shoot pieces after 40 ~ 70 parts of curing coolings and be soaked in soak and be soaked in vacuum；
（8）Pack：Using vacuum packaging, pouch 35g, sack 1kg；
（9）Pasteurize：Finished product after packaging is subjected to pasteurize；
（10）Examine：Non-compliant product is picked out, is rejected, qualified products are packaged into case.
Further, the salting period is 20h.
Further, the desalting processing is 0.3 ~ 0.5 in mass ratio by liquid citric acid, sodium pyrosulfite, pure water:
0.003~0.005:It is stirred after 100 mixing, rotating speed is 500 ~ 750r/min, and the time is 10 ~ 30min.
Further, the desalting processing liquid changes once per 16h.
Further, the soak is made by the following method：Ginger, Bulbus Allii Fistulosi, garlic, chilli section are broken into
Grain, 40 mesh sieves are crossed, anise, tsaoko, dried orange peel, cassia bark are broken into powder, 60 mesh sieves are crossed, with yellow rice wine：Ginger：Bulbus Allii Fistulosi：Garlic：
Chilli section：It is anistree：Tsaoko：Dried orange peel：Cassia bark is 200 in mass ratio:20~30:40~60:4~8:5~10:4~8:2~5:1~3:2~
4 are mixed, and extract solution is obtained using ultrasonic extraction, and by pure water：Extract solution：Steep Chinese pepper：Dehydroactic acid sodium：Salt：5’-
The sapidity nucleotide disodium：Disodium ethylene diamine tetraacetate is 1500 according to mass ratio:200~300:200~300:0.6~1:40~60:
0.06~0.08:0.3 ~ 0.5 carries out mixing mixing, produces soak.
Further, it is described to be soaked in vacuum under normal temperature condition, vacuum 0.05MPa, to soak 5h；
Further, the sterilization temperature is 87 ~ 90 DEG C, and pouch sterilizing time be 12 ~ 15min, sack sterilizing time for 30 ~
35min。
Further, the ultrasonic equipment that the ultrasonic extraction is frequency 80Hz is 70 DEG C of 15 ~ 30min of extraction in temperature.
Further, the pure water is the pure water cooled down after boiling.
The present invention has advantages below compared with existing product and technology：
1. the method due to taking taste removal in bubble green pepper bamboo shoot provided by the invention in technique, can effectively remove bamboo shoots in itself
Unpleasant taste and blanching caused by stink, meanwhile, if lacking this key points for operation, during follow-up tasty, sterilization, bamboo shoots
Unhappy taste can be further obvious, therefore, with clear water taste removal, can effectively reduce the stink of finished product.
2. the method due to taking ultrasound in bubble green pepper bamboo shoot provided by the invention in technique, ultrasonic entirely extracted
Cheng Jun is physical process, and the structure and property of the chemical composition being leached will not change, and can keep the biology of extract
Activity.Ultrasonic wave extraction can improve the extraction efficiency of spice active material simultaneously, save raw material, advantageously reduce and be produced into
This.And the spice liquid extracted is more easy to enter bamboo shoots interior tissue in tasty link, suppresses the growth metabolism of microorganism.
3. due to taking the tasty method of vacuum in technique in bubble green pepper bamboo shoot provided by the invention, can be made by vacuum
The stomatal opening of bamboo shoots, while the air of pore in bamboo shoots can also be extracted out, now soak can rapidly enter bamboo shoots hair
In pore, shorten the time of bamboo shoots, while the moisture in bamboo shoots can be kept to greatest extent, its freshness is kept, by vacuum
Tasty bamboo shoots, taste is sharp and clear, vinegar-pepper, is more susceptible to liking for modern.
4. adjusted due to have selected the Chinese traditions such as ginger, anise, shallot, capsicum, cassia bark in bubble green pepper bamboo shoot provided by the invention
Taste substance, there is preferable antibacterial, antiseptic effect, while also certain pharmacological action, meet modern to nutrition and safety
The importance of consciousness.
Embodiment
The present invention is specifically described below by embodiment, it is necessary to it is pointed out here that be that following examples are only used
It is further described in the present invention, it is impossible to be interpreted as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations to the present invention according to the content of the invention described above.
Embodiment 1
A kind of bubble green pepper bamboo shoot
（1）Bamboo shoots pre-process：Select free from insect pests, cleaned without the fresh bamboo shoot to go mouldy in circulating water, be cut into 3cm × 5cm × 0.5cm rule
Lattice bamboo shoot piece is standby.
（2）Pickle：12 portions of salt are weighed in 100 parts of bamboo shoot pieces, uniformly mixing, is placed in shady place at room temperature and pickles 20h.
（3）Desalination：Desalting processing liquid is by citric acid：Sodium pyrosulfite：Pure water=0.3: 0.005:100 mass ratio group
Into, citric acid, sodium pyrosulfite is soluble in water successively, rotating speed 750r/min, time 30min, obtain desalting processing liquid.
Bamboo shoot piece after 50 parts are pickled is soaked in 100 parts of desalting processing liquid, soaks 48h at room temperature, and desalting processing liquid 3 is changed in midway
It is secondary, per minor tick 16h.
（4）Blanching：By the bamboo shoot piece after desalination in boiling water blanching 6min, be placed under circulating water and quickly cool down.
（5）Taste removal：The bamboo shoot piece cooled down after blanching is placed in clear water, soaks 1d.
（6）Curing：Bamboo shoot piece after taste removal is put in boiling water and cooks 30min, treats to cool down at room temperature.
（7）It is tasty：The preparation method of soak is that ginger, Bulbus Allii Fistulosi, garlic, chilli section are broken into particle, cross 40 mesh
Sieve, anise, tsaoko, dried orange peel, cassia bark are broken into powder, cross 60 mesh sieves.With yellow rice wine：Ginger：Bulbus Allii Fistulosi：Garlic：Chilli section：
It is anistree：Tsaoko：Dried orange peel：Cassia bark=200:20:45:8:7:8:4:2:4 mass ratio uniformly mixes, and uses frequency as the super of 80Hz
Acoustic wave device is 70 DEG C of extraction 30min in temperature, obtains extract solution.By pure water：Extract solution：Steep Chinese pepper：Dehydroactic acid sodium：Food
Salt：5 '-the sapidity nucleotide disodium：Disodium ethylene diamine tetraacetate=1500:200:300:0.8:45:0.08:0.5 mass ratio is equal
Even mixing, soak is produced, wherein pure water is the pure water cooled down after boiling.Weigh the bamboo shoot piece leaching after 60 parts of curing coolings
Steep in soak, mixed liquor is placed in 5h in vacuum plant, it is 0.05MPa that normal temperature, which controls vacuum,.
（8）Pack：Pouch gross weight is 35g, and sack gross weight is 1kg, and using vacuum packaging.
（9）Pasteurize：Finished product after packaging is subjected to pasteurize, temperature is 90 DEG C, and the pouch time is 12min, greatly
The bag time is 30min.
（10）Examine：Non-compliant product is picked out, is rejected.Qualified products are packaged into case.
Embodiment 2
A kind of bubble green pepper bamboo shoot
（1）Bamboo shoots pre-process：Select free from insect pests, cleaned without the fresh bamboo shoot to go mouldy in circulating water, be cut into 3cm × 5cm × 0.5cm rule
Lattice bamboo shoot piece is standby.
（2）Pickle：15 portions of salt are weighed in 100 parts of bamboo shoot pieces, uniformly mixing, is placed in shady place at room temperature and pickles 20h.
（3）Desalination：Desalting processing liquid is by citric acid：Sodium pyrosulfite：Pure water=0.3: 0.005:100 mass ratio group
Into, citric acid, sodium pyrosulfite is soluble in water successively, rotating speed 750r/min, time 20min, obtain desalting processing liquid.
Bamboo shoot piece after 50 parts are pickled is soaked in 100 parts of desalting processing liquid, soaks 48h at room temperature, and desalting processing liquid 3 is changed in midway
It is secondary, per minor tick 16h.
（4）Blanching：By the bamboo shoot piece after desalination in boiling water blanching 6min, be placed under circulating water and quickly cool down.
（5）Taste removal：The bamboo shoot piece cooled down after blanching is placed in clear water, soaks 1d.
（6）Curing：Bamboo shoot piece after taste removal is put in boiling water and cooks 30min, treats to cool down at room temperature.
（7）It is tasty：The preparation method of soak is that ginger, Bulbus Allii Fistulosi, garlic, chilli section are broken into particle, cross 40 mesh
Sieve, anise, tsaoko, dried orange peel, cassia bark are broken into powder, 60 mesh sieves are crossed, with yellow rice wine：Ginger：Bulbus Allii Fistulosi：Garlic：Chilli section：
It is anistree：Tsaoko：Dried orange peel：Cassia bark=200:20:45:8:7:8:4:2:4 mass ratio uniformly mixes, and uses frequency as the super of 80Hz
Acoustic wave device is 70 DEG C of extraction 30min in temperature, obtains extract solution.By pure water：Extract solution：Steep Chinese pepper：Dehydroactic acid sodium：Food
Salt：5 '-the sapidity nucleotide disodium：Disodium ethylene diamine tetraacetate=1500:200:300:0.8:45:0.08:0.5 mass ratio is equal
Even mixing, soak is produced, wherein pure water is the pure water cooled down after boiling.Weigh the bamboo shoot piece leaching after 60 parts of curing coolings
Steep in soak, mixed liquor is placed in 5h in vacuum plant, it is 0.05MPa that normal temperature, which controls vacuum,.
（8）Pack：Pouch gross weight is 35g, and sack gross weight is 1kg, and using vacuum packaging.
（9）Pasteurize：Finished product after packaging is subjected to pasteurize, temperature is 90 DEG C, and the pouch time is 12min, greatly
The bag time is 30min.
（10）Examine：Non-compliant product is picked out, is rejected.Qualified products are packaged into case.
Test example 1
A kind of bubble green pepper bamboo shoot
Operating method is same as Example 1, but when being prepared to extract solution, does not use ultrasonic extraction, and uses conventional leaching
The mode of carrying is extracted：After 4~8h of extraction dissolving, extract solution is obtained through 25 mesh above filter screen filtrations.
Test example 2
A kind of bubble green pepper bamboo shoot
Operating method is same as Example 1, but in tasty step process, cancels application of vacuum, only under normal temperature gnotobasis
Soak tasty.
By GB/4789.2-2010《Food microbiological examination:Total plate count determines》Method；The survey of Escherichia coli
It is fixed：By GB/T4789.3-2010《Food microbiological examination:E. coli counts》Measure.
The shelf-life determines between each group of table 1
。
The product of embodiment 1 ~ 2 passes through in 37 DEG C of insulating box cultures, according to the length of incubation time and corresponding microorganism index
Judge its shelf-life, 8d can be stored under the conditions of 37 DEG C, can at least be placed 6 months under normal temperature.And it is far below DBS50/004-
2014《Food security provincial standard bubble green pepper meat products》In requirement to total plate count≤30000cfu/g.And test example 1 ~ 2
Then apparently higher than embodiment 1 ~ 2, the storage time limit can not substantially meet guaranteeing the quality for lower 6 months of normal temperature for total plate count and coliform
Phase.
Sensory evaluation is carried out to the bubble green pepper bamboo shoot in embodiment and test example, specific evaluation criterion refers to table 2.
The bubble green pepper bamboo shoot organoleptic quality standards of grading of table 2
。
Sensory evaluation is carried out to the bubble green pepper bamboo shoot in embodiment and test example, specific evaluation criterion refers to table 3.
The sensory evaluation score of each group bubble green pepper bamboo shoot of table 3
。
By table 3, bubble green pepper bamboo shoot made from test example are either in outward appearance, smell or mouthfeel not as good as embodiment
Group, illustrate to prepare the biotic component for extracting liquid energy and being effectively retained in bamboo shoots using ultrasonic extracting method, while improve spice work
The extraction efficiency of property material, the spice liquid extracted are more easy to enter tender tips of bamboo shoot peanut interior tissue in tasty link, suppress micro- life
The growth metabolism of thing.In addition, using being soaked in vacuum, the tasty time is not only shortened, moreover it is possible to ensure the moisture in raw material, keep
Its freshness, by the tasty tender tips of bamboo shoot peanut of vacuum, taste is sharp and clear, vinegar-pepper.
Claims (9)
1. a kind of preparation method of bubble green pepper bamboo shoot, it is characterised in that this method comprises the following steps：
（1）Bamboo shoots pre-process：Select free from insect pests, cleaned without the fresh bamboo shoot to go mouldy in circulating water, be cut into 3cm × 5cm × 0.5cm rule
The bamboo shoot piece of lattice is standby；
（2）Pickle：Count by weight ratio, weigh 10 ~ 15 portions of salt in 100 parts of bamboo shoot pieces, uniformly mixing, be placed in cloudy at room temperature
Liang Chu is pickled；
（3）Desalination：Count by weight ratio, the bamboo shoot piece after 30 ~ 50 parts are pickled is immersed in 100 parts of desalting processing liquid, in room
The lower immersion 48h of temperature；
（4）Blanching：By the bamboo shoot piece after desalination in boiling water 5 ~ 8min of blanching, be placed under circulating water and quickly cool down；
（5）Taste removal：The bamboo shoot piece cooled down after blanching is placed in clear water and soaks 1d；
（6）Curing：Bamboo shoot piece after taste removal is put in boiling water and cooks 30min, pulls out to be placed in and cools down at room temperature；
（7）It is tasty：Count by weight ratio, weigh the bamboo shoot pieces after 40 ~ 70 parts of curing coolings and be soaked in soak and be soaked in vacuum；
（8）Pack：Using vacuum packaging, pouch 35g, sack 1kg；
（9）Pasteurize：Finished product after packaging is subjected to pasteurize；
（10）Examine：Non-compliant product is picked out, is rejected, qualified products are packaged into case.
2. according to the method for claim 1, it is characterised in that the salting period is 20h.
3. according to the method for claim 1, it is characterised in that the desalting processing is by liquid citric acid, sodium pyrosulfite, pure
Water purification is 0.3 ~ 0.5 in mass ratio:0.003~0.005:It is stirred after 100 mixing, rotating speed is 500 ~ 750r/min, and the time is
10~30min。
4. according to the method for claim 1, it is characterised in that the desalting processing liquid changes once per 16h.
5. according to the method for claim 1, it is characterised in that the soak is made by the following method：By ginger, green onion
In vain, garlic, chilli section are broken into particle, cross 40 mesh sieves, and anise, tsaoko, dried orange peel, cassia bark are broken into powder, cross 60 mesh sieves,
With yellow rice wine：Ginger：Bulbus Allii Fistulosi：Garlic：Chilli section：It is anistree：Tsaoko：Dried orange peel：Cassia bark is 200 in mass ratio:20~30:40~60:4
~8:5~10:4~8:2~5:1~3:2 ~ 4 are mixed, and extract solution is obtained using ultrasonic extraction, and by pure water：Extract solution：Steep mountain
Green pepper：Dehydroactic acid sodium：Salt：5 '-the sapidity nucleotide disodium：Disodium ethylene diamine tetraacetate is 1500 according to mass ratio:200~
300:200~300:0.6~1:40~60:0.06~0.08:0.3 ~ 0.5 is mixed, and produces soak.
6. according to the method for claim 1, it is characterised in that described to be soaked in vacuum as under normal temperature condition, vacuum is
0.05MPa, soak 5h.
7. according to the method for claim 1, it is characterised in that the sterilization temperature is 87 ~ 90 DEG C, and pouch sterilizing time is
12 ~ 15min, sack sterilizing time are 30 ~ 35min.
8. according to the method for claim 5, it is characterised in that the ultrasonic extraction is that frequency 80Hz ultrasonic equipment exists
Temperature is 70 DEG C of 15 ~ 30min of extraction.
9. according to the method for claim 5, it is characterised in that the pure water is the pure water cooled down after boiling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711353213.2A CN107853645A (en) | 2017-12-15 | 2017-12-15 | A kind of preparation method of bubble green pepper bamboo shoot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711353213.2A CN107853645A (en) | 2017-12-15 | 2017-12-15 | A kind of preparation method of bubble green pepper bamboo shoot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853645A true CN107853645A (en) | 2018-03-30 |
Family
ID=61706346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711353213.2A Pending CN107853645A (en) | 2017-12-15 | 2017-12-15 | A kind of preparation method of bubble green pepper bamboo shoot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107853645A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108567099A (en) * | 2018-05-14 | 2018-09-25 | 冯召干 | A kind of method of lettuce taste removal |
| CN110638012A (en) * | 2019-10-31 | 2020-01-03 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant pickled bamboo shoots |
| CN111264819A (en) * | 2020-03-24 | 2020-06-12 | 四川俊业农业科技有限公司 | Preparation method of pickled pepper bamboo shoot tips |
| CN112841574A (en) * | 2021-02-01 | 2021-05-28 | 屏山县菜多多食品有限公司 | Seasoning bamboo shoot in clean water and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767708A (en) * | 2014-12-23 | 2016-07-20 | 十堰市房县天野食品有限公司 | Pickled pepper flavored bamboo shoot processing method |
| CN205727964U (en) * | 2016-05-25 | 2016-11-30 | 松阳县伟建竹笋专业合作社 | A kind of bamboo sprout pickling machine |
| CN106858442A (en) * | 2017-04-01 | 2017-06-20 | 福建省越丰农产品有限公司 | A kind of method of dried bamboo shoots factorial praluction multi-flavor bamboo shoot dried meat |
-
2017
- 2017-12-15 CN CN201711353213.2A patent/CN107853645A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767708A (en) * | 2014-12-23 | 2016-07-20 | 十堰市房县天野食品有限公司 | Pickled pepper flavored bamboo shoot processing method |
| CN205727964U (en) * | 2016-05-25 | 2016-11-30 | 松阳县伟建竹笋专业合作社 | A kind of bamboo sprout pickling machine |
| CN106858442A (en) * | 2017-04-01 | 2017-06-20 | 福建省越丰农产品有限公司 | A kind of method of dried bamboo shoots factorial praluction multi-flavor bamboo shoot dried meat |
Non-Patent Citations (1)
| Title |
|---|
| 王振宇、卢卫红: "《天然产物分离技术》", 31 January 2012 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108567099A (en) * | 2018-05-14 | 2018-09-25 | 冯召干 | A kind of method of lettuce taste removal |
| CN110638012A (en) * | 2019-10-31 | 2020-01-03 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant pickled bamboo shoots |
| CN111264819A (en) * | 2020-03-24 | 2020-06-12 | 四川俊业农业科技有限公司 | Preparation method of pickled pepper bamboo shoot tips |
| CN112841574A (en) * | 2021-02-01 | 2021-05-28 | 屏山县菜多多食品有限公司 | Seasoning bamboo shoot in clean water and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107853645A (en) | A kind of preparation method of bubble green pepper bamboo shoot | |
| KR101795775B1 (en) | Preparation method for fermened white kimchi | |
| CN103238854A (en) | Production method of air-dried yak meat | |
| CN105995917B (en) | Pickled pepper sauce and preparation method thereof | |
| JP2022173566A (en) | Deaeration/heating/high pressure processing method for food | |
| KR101583804B1 (en) | pickles of mustard leaf and manufacturing method thereof | |
| CN105995776A (en) | Low-nitrite-content jar changing pickled vegetables and preparing method thereof | |
| CN108576769A (en) | A kind of processing method of grain capsicum | |
| CN107981253A (en) | A kind of fishing salt and its preparation process | |
| KR100665682B1 (en) | A Ginseng Pickle and Product Method of It | |
| CN107439971A (en) | Lipoid and reducing blood pressure of dispelling bubble pot-stewed chicken pawl and preparation method thereof | |
| KR101915708B1 (en) | Method for manufacturing functionality Kimchi | |
| CN106615029A (en) | Preparation process capable of avoiding meat frangibility of hairtail | |
| CN107232331A (en) | Tea ear tea bag and preparation method thereof | |
| CN101822355A (en) | Method for preparing Jinhua ham soup | |
| CN107197932A (en) | A kind of fresh-keeping of dong jujube storage method | |
| CN106616944A (en) | Making method of instant pickled chilli-flavor black fungus product | |
| CN106376846A (en) | Industrial production method of instant clear-soup mutton and product thereof | |
| KR100607670B1 (en) | A functional Kimchi including a acanthopanax and its manufacturing method | |
| JP6981712B2 (en) | Persimmon fruit processing method | |
| KR20060094648A (en) | A ginseng pickle and product method of it | |
| KR20190067050A (en) | Pickled jelly using heat or ripened melon and method of manufacturing the same | |
| KR100457133B1 (en) | Manufacturing method of kimchi with citron | |
| KR102218728B1 (en) | manufacturing method of white Kimchi using cockscomb | |
| CN108030027A (en) | A kind of preparation method of tender tips of bamboo shoot peanut |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180330 |