CN1081586A - Instant bamboo shoot - Google Patents
Instant bamboo shoot Download PDFInfo
- Publication number
- CN1081586A CN1081586A CN93106458A CN93106458A CN1081586A CN 1081586 A CN1081586 A CN 1081586A CN 93106458 A CN93106458 A CN 93106458A CN 93106458 A CN93106458 A CN 93106458A CN 1081586 A CN1081586 A CN 1081586A
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- grams
- bamboo shoot
- instant
- vinegar
- sheet
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Abstract
A kind of instant bamboo shoot, treated by living bamboo shoot, to pickle, soft packaging bag or can are made in chopping (sheet, bar), sterilization (or vacuumizing), allocate capsicum in the bamboo shoot silk (sheet, bar), star aniseed powder, monosodium glutamate, vinegar, small oil, vanillic aldehyde, salt, citric acid, molasses element, batching such as lemon yellow.Have vinegar-pepper, acid, the sour-sweet different flavor that waits, unpacking is edible, very convenient.
Description
The present invention relates to food, particularly instant food relates in particular to instant bamboo shoot.
Bamboo shoots: fresh and tender good to eat, the nutritional labeling height is good for the stomach but often eat gut purge, improves a poor appetite, and reduces body fat, reduces blood fat, cholesterol level, makes people's defatting beauty, can also prevent multiple gastrointestinal disease simultaneously.Content of cellulose is abundant in the bamboo shoots, and constipation is had certain curative effect, so bamboo shoots are one of delicacies of liking of people, also can be described as a kind of beauty food.But the production of bamboo shoots has seasonality, and two kinds of winter bamboo shoot and spring bamboos are arranged, and a large amount of moisture content are arranged in the bamboo shoot, and is perishable, is difficult for preserving.In order to reach the purpose of long-time preservation, generally it is shone into dried bamboo shoots (as water-soaked bamboo slices etc.), but will be through operations such as immersions when edible, long processing time, local flavor is lost." simple fresh-keeping method for green bamboo shoots is with the fresh bamboo shoots integer to Chinese patent publication number CN1064987A, and the container of packing into after cleaning adds The addition of C H
3(CH)
6O
2KNa
4P
2O
710H
2ONaClKAl(SO
4)
212H
2O mixes the fresh-keeping aqueous solution, and sealing is stored.The fresh-keeping bamboo shoots of this patent application can only be as the raw material of cooked food, and are unsuitable instant.People expect to have a kind of preservation bamboo shoots local flavor, the ready-to-serve product of unpacking.
The objective of the invention is to overcome the problem that prior art exists, invent the instant bamboo shoot of a kind of suitable instant edible (silk, sheet, bar).
Technical scheme reaches under the purpose employing platform of the present invention:
Instant bamboo shoot is allocated (weight portion) in the living bamboo shoot of 40 weight portions:
(1) flavor enhancement
Chilli powder 0～0.3
Star aniseed powder 0.04～0.05
Monosodium glutamate 0.04～0.05
Vinegar 0.3～0.35
Small oil 0.1～0.2
Vanillic aldehyde 0～0.02
Salt 1.5～2.0
Citric acid 0.02～0.04
(2) anticorrisive agent
Sodium Benzoate 0.01 or potassium sorbate 0.01
(3) quality improver
Calcium chloride 0.01～0.02
(4) sweetener
Molasses element 0.01～0.012
Honey 0～0.3
(5) pigment
Lemon yellow 0～0.0003
Produce and of the present inventionly make things convenient for the technological process of bamboo shoot silk to be:
(1) batching:
Take by weighing the shoot of mao bamboo 100 weight portions, shell, go the pocket must living bamboo shoot 40 weight portions.
(2) heat treatment:
In 100 ℃ of boiling water, boiled 5 minutes or in 80 ℃ of hot water, soaked 1～2 hour.
(3) rinsing:
The rinsing flavor that removes astringent taste in clear water.
(4) drain:
Remove surperficial unboiled water, not drip degree of being.
(5) pickle:
Soaked 15～100 days, and be subacidity, PH4～6.
(6) rinsing:
Remove surface irregularities.
(7) drain:
Remove surperficial unboiled water, not drip degree of being.
(8) chopping (bar, sheet):
Being cut into section is 1 * 1～5 * 5 millimeters, and length is 30～100 millimeters silk or bar, or 10 * 10～50 * 50 * 1～3 millimeters sheets.
(9) flavoring
Prescription can access acid, local flavor such as vinegar-pepper, sour-sweet.
(10) mixing:
Batching and bamboo shoot silk (sheet, bar) are stirred, make it tasty.
(11) packing:
Pack in the soft packaging bag or in the tin can of packing into (bottle).
(12) sterilization or application of vacuum:
100～121.6 ℃ are incubated 15～10 minutes or are evacuated down to true degree is 0.08～0.1Pa.
(13) seal product:
Product can be soft packaging bag or tin can (or bottle).
Now further specify the present invention in conjunction with the embodiments:
Embodiment 1:
The shoot of mao bamboo shells for 100 kilograms, and going behind the pocket must living bamboo shoot 40 kilograms, boils 5 minutes through 100 ℃, drains after the rinsing, through pickling 30 days, rinsing again, being cut into section after draining is 5 * 5, length is 100 millimeters bar, through seasoning, add chilli powder 250 grams, star aniseed powder 50 grams, monosodium glutamate 50 grams, vinegar 300 grams, small oil 150 grams, vanillic aldehyde 10 grams, 1.5 kilograms of salt, calcium chloride 20 grams, sodium benzoate 10 grams, plain 10 grams of molasses, horizontal 0.2 gram of lemon.At normal temperatures batching is mixed with shredded bamboo shoot, cannedly go into tin can (bottle), cool off naturally after 100 ℃ of heating sterilization in 15 minutes and make instant bamboo shoot can, every jar heavy 500 restrains.Be vinegar-pepper flavor local flavor.
Embodiment 2:
With embodiment 1,40 kilograms of living bamboo shoot through 80 ℃ of hot-water soaks 1.5 hours after rinsing drain, pickle rinsing again, draining and being cut into section is 1 * 1, and length is 30 millimeters bamboo shoot silk, add star aniseed powder 40 grams, monosodium glutamate 40 grams, vinegar 350 grams, small oil 100 grams, vanillic aldehyde 20 grams, 1.30 kilograms of salt, calcium chloride 10 grams, citric acid 30 grams, plain 10 grams of molasses, and lemon yellow 0.3 gram.At normal temperatures batching is mixed with the bamboo shoot silk, cannedly go into the plastic lining film outward in the soft packaging bag of aluminium foil, be evacuated to vacuum and reach 0.1Pa, keep vacuum to seal after 5 seconds, obtain the product of soft packaging bag, every bag weighs 50 grams, is acid local flavor.
Embodiment 3:
Add 300 gram honey in the batching of embodiment 2 again, bamboo shoots are cut into 30 * 30 * 1 millimeter thin slice, form the soft packaging bag product of sour-sweet local flavor, and other technology is with embodiment 2.
The bamboo shoot silk that makes things convenient for of the present invention when solving the fresh-keeping problem of bright bamboo shoot, has solved instant problem, makes things convenient for the user, makes consumers in general whatsoever can have delicious bamboo shoots season.And unpack and just can taste acid, differently flavoured bamboo shoots such as vinegar-pepper or sour-sweet.This product is specially adapted to tourism, and especially flexible packing products carries very convenient.
Claims (5)
1, instant bamboo shoot is to allocate flavor enhancement, anticorrisive agent, sweetener and pigment into to be processed into Soft Roll packed (can) in bamboo shoot (silk, sheet, bar), it is characterized in that its prescription is:
In 40 weight portion bamboo shoot (silk, sheet, bar), allocate into (weight portion):
(1) flavor enhancement
Chilli powder 0～0.3
Star aniseed powder 0.04～0.05
Monosodium glutamate 0.04～0.05
Vinegar 0.3～0.35
Small oil 0.1～0.2
Vanillic aldehyde 0～0.02
Salt 1.5～2.0
Citric acid 0.02～0.04
(2) anticorrisive agent
Sodium Benzoate 0.01 or potassium sorbate 0.01
(3) quality improver
Calcium chloride 0.01～0.02
(4) sweetener
Molasses element 0.01～0.012
Honey 0～0.3
(5) pigment
Lemon yellow 0～0.0003
2, instant bamboo shoot according to claim 1 is characterized in that, allocate chilli powder 250 grams in 40 kilograms of bamboo shoot into, star aniseed powder 50 grams, monosodium glutamate 50 grams, vinegar 300 grams, small oil 150 grams, vanillic aldehyde 10 grams, 1.25 kilograms of salt, calcium chloride 20 grams, sodium benzoate 10 grams, plain 10 grams of molasses, horizontal 0.2 gram of lemon is formed the instant shredded bamboo shoot can of vinegar-pepper local flavor.
3, instant bamboo shoot according to claim 1, it is characterized in that allocating in 40 kilograms of bamboo shoot star aniseed powder 40 grams, monosodium glutamate 40 grams, vinegar 350 grams, small oil 100 grams, vanillic aldehyde 20 grams, 1.30 kilograms of salt, calcium chloride 10 grams, citric acid 30 grams, plain 10 grams of molasses, lemon yellow 0.3 gram preparation is the instant bamboo shoot silk flexible packing products of tart flavour.
4, according to the described instant bamboo shoot of the instant bamboo shoot of claim 1 or 3, it is characterized in that allocating into honey 300 grams, form the instant bamboo shoot sheet flexible packing products of sour-sweet local flavor.
5, the technical process of producing the instant bamboo shoot of claim 1 is: get the raw materials ready, and heat treatment, rinsing drains, pickle, rinsing drains, chopping (bar, sheet) is joined flavor acid material, mixing, the packing, sterilization or application of vacuum, seal can or flexible packing products, it is characterized in that: living bamboo shoot were boiled 5 minutes or 80 ℃ of hot-water soaks 1～2 hour through 100 ℃ of boiling water, pickled and soaked 15～100 days, were subacidity, PH4～6 are through 100 ℃～121.6 ℃ insulations 15～10 minutes, sterilization processing or be evacuated down to 0.08-0.1Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93106458A CN1081586A (en) | 1993-05-29 | 1993-05-29 | Instant bamboo shoot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93106458A CN1081586A (en) | 1993-05-29 | 1993-05-29 | Instant bamboo shoot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1081586A true CN1081586A (en) | 1994-02-09 |
Family
ID=4986247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93106458A Pending CN1081586A (en) | 1993-05-29 | 1993-05-29 | Instant bamboo shoot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081586A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067535C (en) * | 1998-06-25 | 2001-06-27 | 谭立新 | Process for preparing needle bamboo shoots |
| CN100391348C (en) * | 2005-07-22 | 2008-06-04 | 张永成 | Technique for processing shell-on canned bamboo shoot |
| CN101623080B (en) * | 2009-08-07 | 2012-02-01 | 安徽詹氏食品有限公司 | Wild garlic bamboo shoot filament |
| CN103099158A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Multi-sour spicy and hot shreds |
| CN103404812A (en) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| CN103416703A (en) * | 2013-07-20 | 2013-12-04 | 石台县小菜一碟农产品有限公司 | Method for salting bamboo shoots |
| CN103478659A (en) * | 2013-09-24 | 2014-01-01 | 李燕 | Processing method for sour and hot bambusa oldhami |
| CN103621930A (en) * | 2013-11-29 | 2014-03-12 | 福建乡下厨房食品有限公司 | Processing process for instant spicy chili oil bamboo shoot slices |
| CN104351701A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Preparation method for mint sweet taste fresh bamboo shoots |
| CN104351700A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Bamboo shoot pickled with ginger candy |
| CN104351702A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Sugar and vinegar garlic pickled bamboo shoots |
| CN104738593A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Method for preparing seasoning shredded mushrooms |
| CN104886533A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A canned wild bamboo shoot sauce |
| 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 |
-
1993
- 1993-05-29 CN CN93106458A patent/CN1081586A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067535C (en) * | 1998-06-25 | 2001-06-27 | 谭立新 | Process for preparing needle bamboo shoots |
| CN100391348C (en) * | 2005-07-22 | 2008-06-04 | 张永成 | Technique for processing shell-on canned bamboo shoot |
| CN101623080B (en) * | 2009-08-07 | 2012-02-01 | 安徽詹氏食品有限公司 | Wild garlic bamboo shoot filament |
| CN103099158B (en) * | 2012-11-15 | 2014-09-17 | 柳州市京阳节能科技研发有限公司 | Multi-sour spicy and hot shreds |
| CN103099158A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Multi-sour spicy and hot shreds |
| CN103416703A (en) * | 2013-07-20 | 2013-12-04 | 石台县小菜一碟农产品有限公司 | Method for salting bamboo shoots |
| CN103416703B (en) * | 2013-07-20 | 2015-08-12 | 石台县小菜一碟农产品有限公司 | The method for salting of a kind of bamboo shoots |
| CN103404812A (en) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| CN103404812B (en) * | 2013-09-02 | 2015-03-11 | 四川省威远泉威食品有限责任公司 | Spicy and hot bamboo shoots and preparation method thereof |
| CN103478659A (en) * | 2013-09-24 | 2014-01-01 | 李燕 | Processing method for sour and hot bambusa oldhami |
| CN103621930A (en) * | 2013-11-29 | 2014-03-12 | 福建乡下厨房食品有限公司 | Processing process for instant spicy chili oil bamboo shoot slices |
| CN104886533A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A canned wild bamboo shoot sauce |
| CN104351701A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Preparation method for mint sweet taste fresh bamboo shoots |
| CN104351700A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Bamboo shoot pickled with ginger candy |
| CN104351702A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Sugar and vinegar garlic pickled bamboo shoots |
| CN104738593A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Method for preparing seasoning shredded mushrooms |
| 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 |
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| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |