CN108523057A - A kind of natural fermented method of acid bamboo shoot - Google Patents
A kind of natural fermented method of acid bamboo shoot Download PDFInfo
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- CN108523057A CN108523057A CN201810225816.2A CN201810225816A CN108523057A CN 108523057 A CN108523057 A CN 108523057A CN 201810225816 A CN201810225816 A CN 201810225816A CN 108523057 A CN108523057 A CN 108523057A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 342
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 342
- 241001330002 Bambuseae Species 0.000 title claims abstract description 342
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 342
- 239000011425 bamboo Substances 0.000 title claims abstract description 342
- 239000002253 acid Substances 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 239000002689 soil Substances 0.000 claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 230000002269 spontaneous effect Effects 0.000 claims abstract description 16
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 15
- 235000019713 millet Nutrition 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000008187 granular material Substances 0.000 claims abstract description 11
- 238000009412 basement excavation Methods 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims description 16
- 239000004927 clay Substances 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 241000255925 Diptera Species 0.000 claims description 4
- 241001426056 Eleusine coracana subsp. coracana Species 0.000 claims description 4
- 235000007199 Panicum miliaceum Nutrition 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 229910052602 gypsum Inorganic materials 0.000 claims description 4
- 239000010440 gypsum Substances 0.000 claims description 4
- 238000002955 isolation Methods 0.000 claims description 4
- 239000010959 steel Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 239000011785 micronutrient Substances 0.000 abstract description 3
- 235000013369 micronutrients Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- HLLSOEKIMZEGFV-UHFFFAOYSA-N 4-(dibutylsulfamoyl)benzoic acid Chemical compound CCCCN(CCCC)S(=O)(=O)C1=CC=C(C(O)=O)C=C1 HLLSOEKIMZEGFV-UHFFFAOYSA-N 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of natural fermented method of acid bamboo shoot.The natural fermented method of the acid bamboo shoot include spring bamboo excavation, bamboo shoots processing, bamboo shoot shell processing, shredded bamboo shoot processing, shredded bamboo shoot is once packed, shredded bamboo shoot is packed again, shredded bamboo shoot spontaneous fermentation, 8 processing technologys of shredded bamboo shoot refrigerated storage；Bamboo shoots item is mixed and mixed thoroughly with millet starch, ginger splices, garlic granule, the fresh leaf of bamboo in process, in package and bamboo shoot shell and soil, places into spontaneous fermentation at concealment, effectively incorporates the fresh leaf of bamboo clearing heat and detoxicating characteristic in bamboo shoots；And shredded bamboo shoot need not be placed in soaking fermentation in clear water, it effectively prevent all kinds of beneficiating ingredients in bamboo shoots to be diluted in water, rich in the beneficiating ingredient and the nutrient beneficial to human body contained in a large amount of bamboo shoots, such as lactic acid bacteria, amino acid, vitamin, micronutrient element in finished product acid bamboo shoot.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of natural fermented method of acid bamboo shoot.
Background technology
Bamboo shoots are full of nutrition, commonly use protein, fat, crude fibre, calcium, phosphorus, iron, 18 kinds of amino acid, VB12, VB2, VC etc.
Multivitamin and trace element 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 certain curative effect.Modern health medicine thinks that bamboo shoots have anti-
The healthcare functions such as cancer, anti-cancer, anti-aging.Bamboo shoots are full of nutrition, and pesticide need not be used in growth course, are a kind of pollution-free
Coarse-fibred natural green food.In recent years, with the continuous improvement of living standards of the people, the consumption market of bamboo shoots is 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
Carry out steady-state growth always, can be by bamboo shoot process at acid bamboo shoot, dried bamboo shoots to improve the added value of bamboo shoots, taste is fresh and sweet, rich in edible
Fiber is ideal pollution-free food.
Acid bamboo shoot is favorite one of the pickling sauerkraut of people, but nowadays acid bamboo shoot in the market, otherwise is exactly to add various chemistry
Ingredient or salt content are too high, otherwise are exactly that be easy soft rotten, shelf-life behind the inadequate crisp and fragrant of taste, Kaifeng short etc., affect through
Ji benefit.
Currently, for the needs in the bamboo shoots market four seasons, the prior art is usually by fresh bamboo shoot process at acid bamboo shoot, but acid bamboo shoot salts down
A large amount of moisture and salt is added during system, each effective constituents are diluted in water in bamboo shoots, cause nice to be marinated
The water of acid bamboo shoot rather than acid bamboo shoot itself, and a large amount of salt is edible, causes acid bamboo shoot nitrite class content more, seriously affects
Acid bamboo shoot taste reduces bamboo shoots script flavor.
Invention content
To solve the above-mentioned problems, the processing technology for reforming acid bamboo shoot, the present invention provides a kind of natural fermented sides of acid bamboo shoot
Method.
The present invention is achieved by the following technical solutions：
A kind of natural fermented method of acid bamboo shoot, includes the following steps：
A, spring bamboo is excavated：After first of spring thunder of the early spring is fired after 10d or first spring rain comes 5d or after the beginning of spring 15d, clearly
Morning excavates the bamboo shoots just broken through the soil or the bamboo shoots being imbedded in completely in soil, 20~25cm of band shell bamboo shoots length after excavation；
B, bamboo shoots are handled：The bamboo shoots excavation same day peels off bamboo shoots shell, and bamboo shoots are separately handled with shell；Bamboo shoots are therefrom longitudinal sectional
For two valves, a large amount of White Flocculus of the bamboo shoot heart are removed, then are cut into the bamboo shoots item of long 5~8cm, wide 0.5~1cm, 0~0.5cm of thickness, bamboo
The lime water that shredded bamboo shoot is placed in 0.5% impregnates 3~5h, pulls out to be placed in clear water and clean 2~3 times, rinses 1~2 time, set in flowing water
It is spread in tub spare；
C, bamboo shoot shell is handled：The bamboo shoot shell that intact unbroken is chosen while bamboo shoots slitting cleaning, shaves tiny fine hair in bamboo shoot shell
And impurity, be placed in saline solution and impregnate 5~6h and be placed in clear water and clean up, then be put in it is shady and cool it is dry at drain surface moisture
It is spare；
D, shredded bamboo shoot is processed：Tub equipped with shredded bamboo shoot is tilted, moisture in basin is poured out, is distributed but shredded bamboo shoot surface is stayed until anhydrous
Until having droplet, millet starch, ginger splices, garlic granule, the fresh leaf of bamboo are added into tub, is mixed evenly, 12 are put into together with big basin~
Cold storing and fresh-keeping 22 in 15 DEG C of refrigerating chamber~for 24 hours；
E, shredded bamboo shoot is once packed：After shredded bamboo shoot is fresh-keeping, choose the tiling of spare bamboo shoot shell be put into 90 on the table, in bamboo shoot shell~
Shredded bamboo shoot after 110g is fresh-keeping, water spray cover bamboo shoot shell, shredded bamboo shoot surrounding again to a large amount of droplets are stained on shredded bamboo shoot but water does not flow on shredded bamboo shoot
3~5 layers of bamboo shoot shell are wrapped up, are tightened bamboo shoot shell surrounding using cord, until no moisture leaches in bamboo shoot shell, it is standby that packing material of shredded bamboo shoot is made
With；
F, shredded bamboo shoot is packed again：It selects yellow mud and clay mixing to mix glutinous, is completely covered on outside the bamboo shoot shell for being surrounded by shredded bamboo shoot, soil
3~5cm of Jacket thickness, until it is airtight inside soil, it is spare that shredded bamboo shoot secondary package object is made；
G, shredded bamboo shoot spontaneous fermentation：Shredded bamboo shoot secondary package object is placed in fermentation bed, is placed in and protects nature in bamboo grove or the woods
Ferment 12~15d；
H, shredded bamboo shoot refrigerated storage：It waits for breaking soil after shredded bamboo shoot spontaneous fermentation, releases bamboo shoot shell under clean environment, take fermentation
After shredded bamboo shoot, screen out the fresh leaf of bamboo under gnotobasis, take shredded bamboo shoot centralized collection, be placed in ceramic pot, seal, be placed in 10~20 DEG C
Antistaling box in refrigerated storage.
Preferably, in step (c), the salt water concentration is 5%, and is mixed with the gypsum of 1% parts by weight of saline solution, salt
Coolant-temperature gage is 30~35 DEG C.
Preferably, in step (d), the shredded bamboo shoot, millet starch, ginger splices, garlic granule, the mixed proportion of the fresh leaf of bamboo are 100:10:
3:5:3；The millet starch is fresh tender and crisp red millet starch, and the leaf of bamboo is in peak green when the fresh leaf of bamboo is picked, and picks the time
For fine day early morning.
Preferably, it in step (d), needs to be uniformly mixed before the millet starch, ginger splices, garlic granule, the fresh leaf of bamboo and shredded bamboo shoot mixing,
It is used after spontaneous fermentation overnight.
Preferably, in step (e), the shredded bamboo shoot selects deionized water to squirt shredded bamboo shoot, until shredded bamboo shoot in a packaging process
On be stained with a large amount of droplets but water does not flow；If bamboo shoot shell is not hard foldable, bamboo shoot shell can be also placed in 45~50 DEG C of warm water and be soaked
It takes out after bubble to bamboo shoot shell softness, is used after draining superficial water.
Preferably, in step (f), the loess is 7~9 with clay mixed proportion:2, loess and clay use preceding difference
Drying is fine crushing, crosses 25 mesh steel sieve, takes lower part of screen point mixing to mix glutinous spare.
Preferably, in step (f), when covering packing material of shredded bamboo shoot using soil, 3~10 shredded bamboo shoots can once be wrapped
Dress object, which is divided, to be stacked together, and reuses soil and is completely covered, wraps up 3~5cm.
Preferably, in step (g), the shredded bamboo shoot natural fermentating method is as follows：
The fermentation bed for holding shredded bamboo shoot is placed in and is covered in bamboo grove or in the woods, fermentation bed is surrounded by mosquito isolation strip, often
Day water spray to shredded bamboo shoot exterior earth moistening but it is indeformable, rainy weather moves to fermentation bed at indoor shady and cool ventilation.
The beneficial effects of the invention are as follows：
1, the present invention provides a kind of natural fermented method of acid bamboo shoot, shredded bamboo shoot does not add salt in process, but adopts
Shredded bamboo shoot is wrapped up with the bamboo shoot shell that saline sook is crossed, salt content is very low in finished product acid bamboo shoot, and acid-base value is moderate, taste delicious and crisp, mouthfeel
It is splendid；
2, shredded bamboo shoot need not be placed in soaking fermentation in clear water in the natural fermented method of acid bamboo shoot provided by the invention, effectively
All kinds of beneficiating ingredients in bamboo shoots are prevented to be diluted in water, rich in the beneficiating ingredient that contains in a large amount of bamboo shoots and right in finished product acid bamboo shoot
The beneficial nutrient of human body, such as lactic acid bacteria, amino acid, vitamin, micronutrient element；
3, bamboo shoots item will be mixed and mixed with millet starch, ginger splices, garlic granule, the fresh leaf of bamboo in the acid bamboo shoot production method provided by the present invention
It is even, in package and bamboo shoot shell and soil, spontaneous fermentation at concealment is placed into, the clearing heat and detoxicating characteristic of the fresh leaf of bamboo is effectively incorporated into bamboo shoots
In so that the finished product acid bamboo shoot produced has clearing away heat and removing summer, toxin expelling Xie Kou and other effects so that finished product acid bamboo shoot tasty mouthfeel, taste
It is unique；
4, the natural fermented method fabrication cycle of acid bamboo shoot provided by the invention is short, and preparation method is unique, and taste is fragrant strange, and the shelf-life is reachable
8 months.
Specific implementation mode
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It include not only the content showed in embodiment.
Embodiment 1
A kind of natural fermented method of acid bamboo shoot is present embodiments provided, specific process is as follows：
Step 1: spring bamboo is excavated：After first of spring thunder of the early spring fires 10d, the rainy second day early morning excavation of overnight
The bamboo shoots just broken through the soil or the bamboo shoots 100kg being imbedded in completely in soil, band shell bamboo shoots length is between 20cm to 25cm after excavation
Between；
Step 2: bamboo shoots are handled：The bamboo shoots excavation same day peels off bamboo shoots shell, and bamboo shoots are separately handled with shell；Bamboo shoots from
In it is longitudinal sectional be two valves, remove a large amount of White Flocculus of the bamboo shoot heart, then be cut into the bamboo shoots item of long 6cm, width 0.5cm, thickness 0.5cm, bamboo shoots
The lime water that item is placed in 0.5% impregnates 3h, pulls out to be placed in clear water and clean 3 times, is rinsed 1 time in flowing water, be placed in tub and spread out
It puts spare；
Step 3: bamboo shoot shell is handled：The bamboo shoot shell that intact unbroken is chosen while bamboo shoots slitting cleaning, shaves tiny in bamboo shoot shell
Fine hair and impurity are placed in saline solution and impregnate 6h and be placed in clear water and clean up, then be put in it is shady and cool it is dry at drain superficial water
Divide spare；The salt water concentration is 5%, and is mixed with the gypsum of 1% parts by weight of saline solution, and salt coolant-temperature gage is 35 DEG C；
Step 4: shredded bamboo shoot is processed：Tub equipped with shredded bamboo shoot is tilted, moisture in basin is poured out, is distributed but shredded bamboo shoot until anhydrous
Until surface is there are droplet, it is added and has been uniformly mixed into tub, millet starch, ginger splices, garlic granule, the fresh leaf of bamboo of spontaneous fermentation 12h
Mixture is mixed evenly again, and cold storing and fresh-keeping 22h in 12 DEG C of refrigerating chamber is put into together with big basin；Mixed proportion is 100:
10:3:5:3；The millet starch is fresh tender and crisp red millet starch, and the fresh leaf of bamboo is that the fine day early morning peak green of picking is fresh
The leaf of bamboo cleans up after adopting, drains superficial water；
Step 5: shredded bamboo shoot is once packed：After shredded bamboo shoot is fresh-keeping, chooses spare bamboo shoot shell tiling on the table, put in bamboo shoot shell
Enter 90g it is fresh-keeping after shredded bamboo shoot, water spray covers bamboo shoot shell, shredded bamboo shoot four again to a large amount of droplets are stained on shredded bamboo shoot but water does not flow on shredded bamboo shoot
Panorama concrete condition wraps up 3 to 5 layers of bamboo shoot shell, is tightened bamboo shoot shell surrounding using cord, until no moisture leaches in bamboo shoot shell, shredded bamboo shoot is made
One time packing material is spare；
Step 6: shredded bamboo shoot is packed again：Yellow mud and clay mixing is selected to mix glutinous, mixed proportion 7:2, loess and clay use
Before be separately dried fine crushing, cross 25 mesh steel sieve, take lower part of screen point spare；Packing material of 5 shredded bamboo shoots is divided and is stacked together, then
It is completely covered using glutinous soil is mixed, soil Jacket thickness 5cm, until it is airtight inside soil, it is standby that shredded bamboo shoot secondary package object is made
With；
Step 7: shredded bamboo shoot spontaneous fermentation：Shredded bamboo shoot secondary package object is placed in fermentation bed, is placed in and protects bamboo grove or the woods
In, fermentation bed is surrounded by mosquito isolation strip, daily water spray to shredded bamboo shoot exterior earth moistening but indeformable, and rainy weather will ferment
Bed moves at indoor shady and cool ventilation, moisturizing fermentation 15d；
Step 8: shredded bamboo shoot refrigerated storage：It waits for breaking soil after shredded bamboo shoot spontaneous fermentation, bamboo shoot shell is released under clean environment,
Shredded bamboo shoot after fermentation is taken, the fresh leaf of bamboo is screened out under gnotobasis, shredded bamboo shoot centralized collection is taken, is placed in ceramic pot, seals, is placed in 13
DEG C antistaling box in refrigerated storage, finished product acid bamboo shoot.
In the present embodiment, finished product acid bamboo shoot 73.2kg is finally prepared, finished product acid bamboo shoot appearance foresythia, texture is tender and crisp, makes
With chopsticks slightly firmly can pinch off acid bamboo shoot, unique in taste, bamboo shoots aromatic flavour in acid bamboo shoot, heat-clearing is quenched one's thirst.
In the present embodiment, bamboo shoots slitting after be uniformly mixed with millet starch, ginger splices, garlic granule, the fresh leaf of bamboo, cold storing and fresh-keeping for 24 hours,
Effectively the beneficiating ingredient in the fresh leaf of bamboo is incorporated in bamboo shoots so that finished product acid bamboo shoot carries strong bamboo shoots taste and leaf of bamboo taste, taste
Uniqueness, excellent taste；And elimination largely needs the bacterium that high temperature could survive during cold storing and fresh-keeping, reduces bacterium on bamboo shoots
Parasitic effects improve the shelf-life of acid bamboo shoot.
In the present embodiment, bamboo shoot shell is placed in brine and is impregnated so that be deposited with a small amount of salt ingredient in bamboo shoot shell, and by salt
Water impregnate after bamboo shoot shell package refrigeration after shredded bamboo shoot, be connected in shredded bamboo shoot fermentation and micro salinity be provided, increase shredded bamboo shoot ferment effect, subtract
Small shredded bamboo shoot fermentation period.
In the present embodiment, after shredded bamboo shoot selects bamboo shoot shell package, every five packages are stacked together, then soil is selected to cover,
The fully wrapped around shredded bamboo shoot package being firmly stacked together, and ensure soil moistening but indeformable, guarantee shredded bamboo shoot by the way of water spray
The natural fermented 15d in moist environment, it is ensured that shredded bamboo shoot is not dried during natural fermented, is never degenerated；In the anhydrous feelings of shredded bamboo shoot
It is natural fermented under condition, it effectively prevent all kinds of beneficiating ingredients in bamboo shoots to be diluted in water, rich in a large amount of bamboo shoots in finished product acid bamboo shoot
The beneficiating ingredient and the nutrient beneficial to human body contained, such as lactic acid bacteria, amino acid, vitamin, micronutrient element.
In embodiment, process time is 17d to acid bamboo shoot in total, the finished product acid bamboo shoot shelf-life up to 8 months, water in finished product acid bamboo shoot
Divide content to be higher than 90%, but is not required to impregnate in water, it is convenient, condiment auxiliary can be made and cooked, also direct-edible, men and women is old
Few equal edible.
Embodiment 2
The present embodiment increases the deal ratio to process raw material on the basis of embodiment 1, provides a kind of natural hair of acid bamboo shoot
Fermenting process, specific process are as follows：
Step 1: spring bamboo is excavated：After the beginning of spring 15d, second day rainy early morning of overnight excavates the bamboo just broken through the soil
Bamboo shoot or the bamboo shoots 250kg being imbedded in completely in soil, after excavation band shell bamboo shoots length between 20cm between 25cm；
Step 2: bamboo shoots are handled：The bamboo shoots excavation same day peels off bamboo shoots shell, and bamboo shoots are separately handled with shell；Bamboo shoots from
In it is longitudinal sectional be two valves, remove a large amount of White Flocculus of the bamboo shoot heart, then be cut into the bamboo shoots item of long 5cm, width 0.5cm, thickness 0.3cm, bamboo shoots
The lime water that item is placed in 0.5% impregnates 4h, pulls out to be placed in clear water and clean 2 times, is rinsed 2 times in flowing water, be placed in tub and spread out
It puts spare；
Step 3: bamboo shoot shell is handled：The bamboo shoot shell that intact unbroken is chosen while bamboo shoots slitting cleaning, shaves tiny in bamboo shoot shell
Fine hair and impurity are placed in saline solution and impregnate 5h and be placed in clear water and clean up, then be put in it is shady and cool it is dry at drain superficial water
Divide spare；The salt water concentration is 5%, and is mixed with the gypsum of 1% parts by weight of saline solution, and salt coolant-temperature gage is 5 DEG C；
Step 4: shredded bamboo shoot is processed：Tub equipped with shredded bamboo shoot is tilted, moisture in basin is poured out, is distributed but shredded bamboo shoot until anhydrous
Until surface is there are droplet, it is added and has been uniformly mixed into tub, millet starch, ginger splices, garlic granule, the fresh leaf of bamboo of spontaneous fermentation 12h
Mixture is mixed evenly again, and cold storing and fresh-keeping is put into 15 DEG C of refrigerating chamber for 24 hours together with big basin；Mixed proportion is 100:
10:3:5:3；The millet starch is fresh tender and crisp red millet starch, and the fresh leaf of bamboo is that the fine day early morning peak green of picking is fresh
The leaf of bamboo cleans up after adopting, drains superficial water；
Step 5: shredded bamboo shoot is once packed：After shredded bamboo shoot is fresh-keeping, chooses spare bamboo shoot shell tiling on the table, put in bamboo shoot shell
Enter 100g it is fresh-keeping after shredded bamboo shoot, water spray covers bamboo shoot shell, shredded bamboo shoot four again to a large amount of droplets are stained on shredded bamboo shoot but water does not flow on shredded bamboo shoot
Panorama concrete condition wraps up 3 to 5 layers of bamboo shoot shell, is tightened bamboo shoot shell surrounding using cord, until no moisture leaches in bamboo shoot shell, shredded bamboo shoot is made
One time packing material is spare；
Step 6: shredded bamboo shoot is packed again：Yellow mud and clay mixing is selected to mix glutinous, mixed proportion 9:2, loess and clay use
Before be separately dried fine crushing, cross 25 mesh steel sieve, take lower part of screen point spare；Packing material of 7 shredded bamboo shoots is divided and is stacked together, then
It is completely covered using glutinous soil is mixed, soil Jacket thickness 4cm, until it is airtight inside soil, it is standby that shredded bamboo shoot secondary package object is made
With；
Step 7: shredded bamboo shoot spontaneous fermentation：Shredded bamboo shoot secondary package object is placed in fermentation bed, is placed in and protects bamboo grove or the woods
In, fermentation bed is surrounded by mosquito isolation strip, daily water spray to shredded bamboo shoot exterior earth moistening but indeformable, and rainy weather will ferment
Bed moves at indoor shady and cool ventilation, moisturizing fermentation 15d；
Step 8: shredded bamboo shoot refrigerated storage：It waits for breaking soil after shredded bamboo shoot spontaneous fermentation, bamboo shoot shell is released under clean environment,
Shredded bamboo shoot after fermentation is taken, the fresh leaf of bamboo is screened out under gnotobasis, shredded bamboo shoot centralized collection is taken, is placed in ceramic pot, seals, is placed in 12
DEG C antistaling box in refrigerated storage, finished product acid bamboo shoot.
In the present embodiment, finished product acid bamboo shoot 183.7kg is finally prepared, finished product acid bamboo shoot appearance foresythia, texture is tender and crisp, makes
With chopsticks slightly firmly can pinch off acid bamboo shoot, unique in taste, bamboo shoots aromatic flavour in acid bamboo shoot, heat-clearing is quenched one's thirst.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention to made by above example it is any modification, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (8)
1. a kind of natural fermented method of acid bamboo shoot, which is characterized in that include the following steps：
A, spring bamboo is excavated：After first of spring thunder of the early spring is fired after 10d or first spring rain comes 5d or after the beginning of spring 15d, early morning adopts
The bamboo shoots just broken through the soil or the bamboo shoots being imbedded in completely in soil are dug, 20~25cm of band shell bamboo shoots length after excavation；
B, bamboo shoots are handled：The bamboo shoots excavation same day peels off bamboo shoots shell, and bamboo shoots are separately handled with shell；It is two that bamboo shoots are therefrom longitudinal sectional
Valve removes a large amount of White Flocculus of the bamboo shoot heart, then is cut into the bamboo shoots item of long 5~8cm, wide 0.5~1cm, 0~0.5cm of thickness, bamboo shoots item
The lime water for being placed in 0.5% impregnates 3~5h, pulls out to be placed in clear water and clean 2~3 times, is rinsed 1~2 time in flowing water, be placed in wood
It is spread in basin spare；
C, bamboo shoot shell is handled：The bamboo shoot shell that intact unbroken is chosen while bamboo shoots slitting cleaning, shaves tiny fine hair and miscellaneous in bamboo shoot shell
Matter is placed in saline solution and impregnates 5~6h and be placed in clear water and clean up, then be put in it is shady and cool it is dry to drain surface moisture standby
With；
D, shredded bamboo shoot is processed：Tub equipped with shredded bamboo shoot is tilted, moisture in basin is poured out, is distributed but there are water on shredded bamboo shoot surface until anhydrous
Until pearl, millet starch, ginger splices, garlic granule, the fresh leaf of bamboo are added into tub, is mixed evenly, 12~15 DEG C is put into together with big basin
Refrigerating chamber in cold storing and fresh-keeping 22~for 24 hours；
E, shredded bamboo shoot is once packed：After shredded bamboo shoot is fresh-keeping, chooses spare bamboo shoot shell tiling on the table, 90~110g is put into bamboo shoot shell
Shredded bamboo shoot after fresh-keeping, water spray cover bamboo shoot shell, shredded bamboo shoot surrounding package again to a large amount of droplets are stained on shredded bamboo shoot but water does not flow on shredded bamboo shoot
3~5 layers of bamboo shoot shell are tightened bamboo shoot shell surrounding using cord, until no moisture leaches in bamboo shoot shell, it is spare that packing material of shredded bamboo shoot is made；
F, shredded bamboo shoot is packed again：It selects yellow mud and clay mixing to mix glutinous, is completely covered on outside the bamboo shoot shell for being surrounded by shredded bamboo shoot, soil package
3~5cm of thickness, until it is airtight inside soil, it is spare that shredded bamboo shoot secondary package object is made；
G, shredded bamboo shoot spontaneous fermentation：Shredded bamboo shoot secondary package object is placed in fermentation bed, is placed in and protects spontaneous fermentation in bamboo grove or the woods
12~15d；
H, shredded bamboo shoot refrigerated storage：It waits for breaking soil after shredded bamboo shoot spontaneous fermentation, releases bamboo shoot shell under clean environment, take fermentation ends
Shredded bamboo shoot afterwards screens out the fresh leaf of bamboo under gnotobasis, takes shredded bamboo shoot centralized collection, be placed in ceramic pot, seals, is placed in 10~20 DEG C of guarantor
Refrigerated storage in fresh case.
2. a kind of natural fermented method of acid bamboo shoot according to claim 1, which is characterized in that in step (c), the salt
Water concentration is 5%, and is mixed with the gypsum of 1% parts by weight of saline solution, and salt coolant-temperature gage is 30~35 DEG C.
3. a kind of natural fermented method of acid bamboo shoot according to claim 1, which is characterized in that in step (d), the bamboo shoot
Item, millet starch, ginger splices, garlic granule, the mixed proportion of the fresh leaf of bamboo are 100:10:3:5:3；The millet starch is fresh tender and crisp red
Millet starch, the leaf of bamboo is in peak green when the fresh leaf of bamboo is picked, and the picking time is fine day early morning.
4. a kind of natural fermented method of acid bamboo shoot according to claim 1, which is characterized in that in step (d), the millet
It needs to be uniformly mixed before green pepper, ginger splices, garlic granule, the fresh leaf of bamboo and shredded bamboo shoot mixing, be used after spontaneous fermentation overnight.
5. a kind of natural fermented method of acid bamboo shoot according to claim 1, which is characterized in that in step (e), the shredded bamboo shoot
In a packaging process, deionized water is selected to squirt shredded bamboo shoot, until being stained with a large amount of droplets on shredded bamboo shoot but water does not flow；If bamboo shoot shell is hard
It is hard not foldable, bamboo shoot shell can be also placed in 45~50 DEG C of warm water after being dipped to bamboo shoot shell softness and be taken out, made after draining superficial water
With.
6. a kind of natural fermented method of acid bamboo shoot according to claim 1, which is characterized in that in step (f), the loess
It is 7~9 with clay mixed proportion:2, loess and clay are fine crushing using being preceding separately dried, and cross 25 mesh steel sieve, take lower part of screen point mixing
It mixes glutinous spare.
7. a kind of natural fermented method of acid bamboo shoot according to claim 1, which is characterized in that in step (f), using mud
When a soil covering packing material of shredded bamboo shoot, packing material of 3~10 shredded bamboo shoots can be divided and be stacked together, it is complete to reuse soil
3~5cm is wrapped up in covering.
8. a kind of natural fermented method of acid bamboo shoot according to claim 1, which is characterized in that in step (g), the shredded bamboo shoot
Natural fermentating method is as follows：
The fermentation bed for holding shredded bamboo shoot is placed in and is covered in bamboo grove or in the woods, fermentation bed is surrounded by mosquito isolation strip, per spray
Water to shredded bamboo shoot exterior earth moisten but it is indeformable, rainy weather moves to fermentation bed at indoor shady and cool ventilation.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566729A (en) * | 2018-12-10 | 2019-04-05 | 湖南医药学院 | A kind of storage practice of bamboo shoots |
| CN111838539A (en) * | 2020-08-13 | 2020-10-30 | 贵州省桐梓县康利绿色食品有限公司 | Method for processing noodles by using bamboo shoot wastes |
| CN113679021A (en) * | 2021-08-30 | 2021-11-23 | 聚豪食品(重庆)有限公司 | Hot pot seasoning flavor based on direct vat set integrated fermentation technology and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262295A (en) * | 2016-08-22 | 2017-01-04 | 韦中定 | A kind of processing method of bamboo sprout ferment in second time |
| CN106307270A (en) * | 2016-08-22 | 2017-01-11 | 韦中定 | Production method for fermenting sour bamboo shoots without water |
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2018
- 2018-03-19 CN CN201810225816.2A patent/CN108523057A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262295A (en) * | 2016-08-22 | 2017-01-04 | 韦中定 | A kind of processing method of bamboo sprout ferment in second time |
| CN106307270A (en) * | 2016-08-22 | 2017-01-11 | 韦中定 | Production method for fermenting sour bamboo shoots without water |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566729A (en) * | 2018-12-10 | 2019-04-05 | 湖南医药学院 | A kind of storage practice of bamboo shoots |
| CN111838539A (en) * | 2020-08-13 | 2020-10-30 | 贵州省桐梓县康利绿色食品有限公司 | Method for processing noodles by using bamboo shoot wastes |
| CN113679021A (en) * | 2021-08-30 | 2021-11-23 | 聚豪食品(重庆)有限公司 | Hot pot seasoning flavor based on direct vat set integrated fermentation technology and preparation method thereof |
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