CN109907255A - A kind of quick-frozen dried bamboo shoots and its manufacture craft - Google Patents
A kind of quick-frozen dried bamboo shoots and its manufacture craft Download PDFInfo
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- CN109907255A CN109907255A CN201910038642.3A CN201910038642A CN109907255A CN 109907255 A CN109907255 A CN 109907255A CN 201910038642 A CN201910038642 A CN 201910038642A CN 109907255 A CN109907255 A CN 109907255A
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Abstract
A kind of quick-frozen dried bamboo shoots and its manufacture craft, it is related to food processing technology field.The quick-frozen dried bamboo shoots are made of the raw material of following weight: dried bamboo shoots 150-250g, streaky pork 400-600g, dried thin mushroom 45-55g, salt 8-10g, cooking wine 30-50g, soy sauce 3-5g, sugar 6-8g, garlic 8-12g, capsicum 15-25g, chopped spring onion 5-10g.The manufacture craft of the quick-frozen dried bamboo shoots, which comprises the steps of:, to be soaked, and cleaning, high pressure simmer, soaking flushing, slice, and frying, colouring are seasoned and boiled in a covered pot over a slow fire and stew, and cooling, vacuum packaging is quick-frozen, and metal detection, casing is put in storage.The invention has the following beneficial effects: its heating is instant, it is convenient and efficient；Dried bamboo shoots nutrient health；Rapidly cryogenic freezing technique is contacted using liquid coolant, remains the original nutritional ingredient of dried bamboo shoots, quick-frozen good quality, long shelf-life to the greatest extent；It can be directly placed into micro-wave oven, steamer or boiling water and heat, then unpacking sabot, it can be served, convenient and healthy.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of quick-frozen dried bamboo shoots and its manufacture craft.
Background technique
Dried bamboo shoots, Fujian west eight is one of dry greatly, using bamboo shoot as raw material, is produced by techniques such as decladding, boiling, tabletting, drying, shapings
It forms.Longyan Zhangping Fujian dried bamboo shoots are with a long history, have won fame both at home and abroad, and golden yellow color, be translucent shape, and the wide section of piece is short, and meat thickness is tender and crisp, fragrant
The obstruction of the circulation of vital energy is strongly fragrant, thus is known as " water-soaked bamboo slices ".The microelements such as protein rich in, cellulose, amino acid are low fat, low
The characteristics of sugared, more dietary fibers, helps the effect of food, appetizing, anti-constipation, reducing blood lipid, anti-cancer.The local masses are using dried bamboo shoots as feedback
It gives and the gift of kith and kin and entertains the famous dish of honored guest, civil also to spread: " for honored guest on door, food and drink occupies hall, without water-soaked bamboo slices,
Hundred tastes are not fragrant " beautiful line.But it since process is tedious and time-consuming for dried bamboo shoots famous dish traditional fabrication, is chased after in contemporary people eating habit
Conveniently today is asked, traditional technology faces the risk of unmanned succession.
Summary of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of quick-frozen dried bamboo shoots and its production works
Skill, it by dried bamboo shoots develop at standardized production quick-frozen dish, instant bagged, nutrient health, solve contemporary people want to eat will not do,
The busy embarrassment done.
To achieve the above object, the present invention is using following technical scheme: it is made of the raw material of following weight: dried bamboo shoots
150-250g, streaky pork 400-600g, dried thin mushroom 45-55g, salt 8-10g, cooking wine 30-50g, soy sauce 3-5g, sugar 6-8g, garlic 8-
12g, capsicum 15-25g, chopped spring onion 5-10g.
It is made of the raw material of following weight: dried bamboo shoots 200g, streaky pork 500g, dried thin mushroom 50g, salt 8g, cooking wine 30g, sauce
Oily 4g, sugar 6g, garlic 10g, capsicum 20g, chopped spring onion 10g.
A kind of manufacture craft of quick-frozen dried bamboo shoots, it is comprised the steps of:
S1, it dried bamboo shoots is soaked in boiling water is soaked 24-36 hours, change that water is primary every 4-6 hour, allow and be attached to dried bamboo shoots surface layer
Bamboo shoot Xiao (alkaloids) sufficiently water suction dissolution；
S2, it after rinsing the dried bamboo shoots being soaked well, is put into steam pressure cooker, water level adds to submergence dried bamboo shoots and is higher by 5cm's
Position after high fire simmers 15-20min, turns small fire and simmers 45-50min again；Allowing dried bamboo shoots, abundant water swelling is extremely at high temperature under high pressure
It is tender, and effectively release impurity peculiar smell；
Dried bamboo shoots after S3, high pressure simmer impregnate 3-4 hours in clear water, take out and rinse；
S4, the dried bamboo shoots in step S3 are cut into dried bamboo shoots piece；
S5, streaky pork is cleaned, quick-boil it is boiling hot, drain, be frying, stripping and slicing, braised in soy sauce, be added the dried bamboo shoots piece in step S4 and dried thin mushroom, salt,
After cooking wine, soy sauce, sugar, garlic, capsicum, chopped spring onion stir-frying, add the stewing stewed 30min of water；
S6, naturally cool to dried bamboo shoots piece central temperature be 15 DEG C；
S7, it selects the soft dried bamboo shoots piece of in the same size, uniform color, mouthfeel and is fitted into packaging bag, after metering weighing, vacuum packet
Dress；
S8, will vacuum packaging dried bamboo shoots piece put into -20 DEG C of salt water (CaCl2 solution) slot cold soakings below it is quick-frozen, until dried bamboo shoots piece center
Temperature reaches -18 DEG C hereinafter, monomer completely freezes；
After S9, metal detection detection, vanning is put into -18 DEG C of freezers below and stores.
The quick-frozen dried bamboo shoots keep -18 DEG C or less transports using refrigerated container, refrigeration vehicle etc..
Dried bamboo shoots are soaked in boiling water in the step S1 and are soaked 24 hours, it is primary that every 6 hours change water.
After rinsing the dried bamboo shoots being soaked well in the step S2, it is put into steam pressure cooker, high fire simmers 15min
Afterwards, turn small fire and simmer 45min again.
Dried bamboo shoots are cut into wide 1cm × long 5cm × thickness 0.5cm dried bamboo shoots piece in the step S4.
After adopting the above technical scheme, the invention has the following beneficial effects:
1, convenient and efficient: process is tedious and time-consuming for dried bamboo shoots dish cooking, and most locals's love are eaten without production；The present invention retains
Dried bamboo shoots dish traditional manufacturing technique is developed into the quick-frozen dish of standardized production, and after purchase is gone home, heating is instant, convenient
Fast.
2, nutrient health: dried bamboo shoots are rich in carbohydrate, protein, and contain a variety of amino acid such as cystine, glutamic acid and a variety of
Vitamin, cellulose and phosphorus, the microelements such as calcium have effects that promote digestion, reducing blood lipid, cancer-resisting.
3, salt marsh freezes (cryogenic liquid refrigerant contacts quick freezing): the present invention contacts rapidly cryogenic freezing using liquid coolant
Technique, this method speed is fast, organizes interior ice crystal small, remains the original nutritional ingredient of dried bamboo shoots to the greatest extent, quick-frozen good quality is guaranteed the quality
Phase is long.
4, novel cooking method: after present invention purchase is gone home, without cutting off packing inside bag, micro-wave oven can be directly placed into, steamed
It is heated in pot or boiling water, then unpacking sabot, it can be served, convenient and healthy.
Specific embodiment
Present embodiment the technical solution adopted is that:
Embodiment 1
Quick-frozen dried bamboo shoots described in the present embodiment are made of the raw material of following weight: dried bamboo shoots 200g, streaky pork 500g, dried thin mushroom
50g, salt 8g, cooking wine 30g, soy sauce 4g, sugar 6g, garlic 10g, capsicum 20g, chopped spring onion 10g.
A kind of manufacture craft of quick-frozen dried bamboo shoots, it is comprised the steps of:
S1, it 200g dried bamboo shoots is soaked in boiling water is soaked 24 hours, change that water is primary every 6 hours, allow and be attached to dried bamboo shoots surface layer
Bamboo shoot Xiao (alkaloids) sufficiently water suction dissolution；
S2, it after rinsing the dried bamboo shoots being soaked well, is put into steam pressure cooker, water level adds to submergence dried bamboo shoots and is higher by 5cm's
Position after high fire simmers 15min, turns small fire and simmers 45min again；Allow dried bamboo shoots at high temperature under high pressure abundant water swelling to tender,
And effectively release impurity peculiar smell；
Dried bamboo shoots after S3, high pressure simmer impregnate 3-4 hours in clear water, take out and rinse；
S4, the dried bamboo shoots in step S3 are cut into wide 1cm × long 5cm × thickness 0.5cm dried bamboo shoots piece；
S5,500g streaky pork is cleaned, quick-boil it is boiling hot, drain, be frying, stripping and slicing, braised in soy sauce, the dried bamboo shoots piece in step S4 is added and 50g is dry
After mushroom, 8g salt, 30g cooking wine, 4g soy sauce, 6g sugar, 10g garlic, 20g capsicum, the stir-frying of 10g chopped spring onion, add the stewing stewed 30min of water；
S6, naturally cool to dried bamboo shoots piece central temperature be 15 DEG C；
S7, it selects the soft dried bamboo shoots piece of in the same size, uniform color, mouthfeel and is fitted into packaging bag, after metering weighing, vacuum packet
Dress；
S8, will vacuum packaging dried bamboo shoots piece put into -20 DEG C of salt water (CaCl2 solution) slot cold soakings below it is quick-frozen, until dried bamboo shoots piece center
Temperature reaches -18 DEG C hereinafter, monomer completely freezes；
After S9, metal detection detection, vanning is put into -18 DEG C of freezers below and stores.
In the frozen state, it takes sample to be placed in clean ceramic whiteware disk, detects shape, color with range estimation, and be heated
Afterwards, its organoleptic requirements is tasted and visually inspected with nasil, mouth.After the quick-frozen heating of the present invention, shape, color, fragrance and flavor taste
It keeps good.
Using refrigerated container, refrigeration vehicle etc. when transport, -18 DEG C or less transports are kept.
Embodiment 2
Quick-frozen dried bamboo shoots described in the present embodiment are made of the raw material of following weight: dried bamboo shoots 250g, streaky pork 450g, dried thin mushroom
55g, salt 10g, cooking wine 35g, soy sauce 4g, sugar 8g, garlic 12g, capsicum 20g, chopped spring onion 8g.
A kind of manufacture craft of quick-frozen dried bamboo shoots, it is comprised the steps of:
S1, it 250g dried bamboo shoots is soaked in boiling water is soaked 24 hours, change that water is primary every 6 hours, allow and be attached to dried bamboo shoots surface layer
Bamboo shoot Xiao (alkaloids) sufficiently water suction dissolution；
S2, it after rinsing the dried bamboo shoots being soaked well, is put into steam pressure cooker, water level adds to submergence dried bamboo shoots and is higher by 5cm's
Position after high fire simmers 15min, turns small fire and simmers 45min again；Allow dried bamboo shoots at high temperature under high pressure abundant water swelling to tender,
And effectively release impurity peculiar smell；
Dried bamboo shoots after S3, high pressure simmer impregnate 3-4 hours in clear water, take out and rinse；
S4, the dried bamboo shoots in step S3 are cut into wide 1cm × long 5cm × thickness 0.5cm dried bamboo shoots piece；
S5,450g streaky pork is cleaned, quick-boil it is boiling hot, drain, be frying, stripping and slicing, braised in soy sauce, the dried bamboo shoots piece in step S4 is added and 55g is dry
After mushroom, 10g salt, 35g cooking wine, 4g soy sauce, 8g sugar, 12g garlic, 20g capsicum, the stir-frying of 8g chopped spring onion, add the stewing stewed 30min of water；
S6, naturally cool to dried bamboo shoots piece central temperature be 15 DEG C；
S7, it selects the soft dried bamboo shoots piece of in the same size, uniform color, mouthfeel and is fitted into packaging bag, after metering weighing, vacuum packet
Dress；
S8, will vacuum packaging dried bamboo shoots piece put into -20 DEG C of salt water (CaCl2 solution) slot cold soakings below it is quick-frozen, until dried bamboo shoots piece center
Temperature reaches -18 DEG C hereinafter, monomer completely freezes；
After S9, metal detection detection, vanning is put into -18 DEG C of freezers below and stores.
In the frozen state, it takes sample to be placed in clean ceramic whiteware disk, detects shape, color with range estimation, and be heated
Afterwards, its organoleptic requirements is tasted and visually inspected with nasil, mouth.After the quick-frozen heating of the present invention, shape, color, fragrance and flavor taste
It keeps good.
Using refrigerated container, refrigeration vehicle etc. when transport, -18 DEG C or less transports are kept.
The present invention is packed using intention: packaging uses food-grade laminated film plastic bag vacuum packing, this packaging material can
With using at -50 ~ 165 DEG C for safety, quality deterioration during cold storage can be preferably solved the problems, such as.Make in sack self-styled
Mouth and gas bleeder valve design, not only facilitate unpacking feeding and secondary seal to save, the discharge of steam when also helping heating.Incorporate Fujian
The elements such as western feast custom and traditional dining culture devise the outer packing of the diversification of unique graceful bearing, meet different levels, no
With the demand of crowd.Five kinds of packagings, self-styled aluminium foil bag, packing box, handbag, suitcase, gift box are devised in total.Packing box,
Packaging bag, gift box etc..It is beautiful and generous, it is convenient and practical, it is conducive to transport storage, and can achieve the effect for advocating the western traditional culture in Fujian
Fruit.
The present invention has cultural deposits: the local masses in Fujian west are using dried bamboo shoots as the gift of presenting friends and the name for entertaining honored guest
Dish, folklore: the beautiful line of " for honored guest on door, food and drink occupies hall, and without water-soaked bamboo slices, hundred tastes are not fragrant ".By dried bamboo shoots famous dish
Standardized production sale imparts its succession and carries forward the mission of Fujian western local conditions and customs and cooking culture, promotes the color agriculture of Fujian Seat
Industry industry development.
The present invention has market value: Longyan Zhangping Fujian dried bamboo shoots are with a long history, have won fame both at home and abroad, protein rich in,
The characteristics of microelements such as cellulose, amino acid, low fat, low sugar, more dietary fibers, helps food, appetizing, anti-constipation, drop blood
The effect of rouge, anti-cancer is the deep pure natural healthy food welcome by the majority of consumers.This works is suitable for people of all ages, and hobby person is a lot of,
And in the market temporarily without similar product, therefore there is vast consumption market.
The Zhangping Min Xi area, mountain range it is numerous, with green hills and clear waters, ecological it is graceful, without industrial pollution, be that the main bamboo shoot of the whole province produce
Area, local villager is mostly to cook dried bamboo shoots as industry, but since Sales Channel is not wide and unsalable.Therefore, raw material sources of the present invention it is abundant and
It is best in quality, it is quality-high and inexpensive, it develops into the quick-frozen dish of dried bamboo shoots, not only can solve local villager's dried bamboo shoots marketing problem, it can be with
A series of dried bamboo shoots deep processed products are developed, local economic development is driven.
The unique inner packing design of the present invention, novel cooking method will become the new lover in lazyboot kitchen；Outsourcing installing
It counts high-end, atmosphere, improve grade, also contained Fujian western language and dense homesickness, the new selection of presenting friends, market will be become
It has a extensive future.
The above is only used to illustrate the technical scheme of the present invention and not to limit it, and those of ordinary skill in the art are to this hair
The other modifications or equivalent replacement that bright technical solution is made, as long as it does not depart from the spirit and scope of the technical scheme of the present invention,
It is intended to be within the scope of the claims of the invention.
Claims (7)
1. a kind of quick-frozen dried bamboo shoots, it is characterised in that: it is made of the raw material of following weight: dried bamboo shoots 150-250g, streaky pork 400-
600g, dried thin mushroom 45-55g, salt 8-10g, cooking wine 30-50g, soy sauce 3-5g, sugar 6-8g, garlic 8-12g, capsicum 15-25g, chopped spring onion
5-10g。
2. a kind of quick-frozen dried bamboo shoots according to claim 1, it is characterised in that: it is made of the raw material of following weight: dried bamboo shoots
200g, streaky pork 500g, dried thin mushroom 50g, salt 8g, cooking wine 30g, soy sauce 4g, sugar 6g, garlic 10g, capsicum 20g, chopped spring onion 10g.
3. a kind of manufacture craft of quick-frozen dried bamboo shoots, it is characterised in that: it is comprised the steps of:
S1, it dried bamboo shoots is soaked in boiling water is soaked 24-36 hours, change that water is primary every 4-6 hour, allow and be attached to dried bamboo shoots surface layer
Bamboo shoot Xiao (alkaloids) sufficiently water suction dissolution；
S2, it after rinsing the dried bamboo shoots being soaked well, is put into steam pressure cooker, water level adds to submergence dried bamboo shoots and is higher by 5cm's
Position after high fire simmers 15-20min, turns small fire and simmers 45-50min again；Allowing dried bamboo shoots, abundant water swelling is extremely at high temperature under high pressure
It is tender, and effectively release impurity peculiar smell；
Dried bamboo shoots after S3, high pressure simmer impregnate 3-4 hours in clear water, take out and rinse；
S4, the dried bamboo shoots in step S3 are cut into dried bamboo shoots piece；
S5, streaky pork is cleaned, quick-boil it is boiling hot, drain, be frying, stripping and slicing, braised in soy sauce, be added the dried bamboo shoots piece in step S4 and dried thin mushroom, salt,
After cooking wine, soy sauce, sugar, garlic, capsicum, chopped spring onion stir-frying, add the stewing stewed 30min of water；
S6, naturally cool to dried bamboo shoots piece central temperature be 15 DEG C；
S7, it selects the soft dried bamboo shoots piece of in the same size, uniform color, mouthfeel and is fitted into packaging bag, after metering weighing, vacuum packet
Dress；
S8, will vacuum packaging dried bamboo shoots piece put into -20 DEG C of salt water (CaCl2 solution) slot cold soakings below it is quick-frozen, until dried bamboo shoots piece center
Temperature reaches -18 DEG C hereinafter, monomer completely freezes；
After S9, metal detection detection, vanning is put into -18 DEG C of freezers below and stores.
4. a kind of manufacture craft of quick-frozen dried bamboo shoots according to claim 3, it is characterised in that: the quick-frozen dried bamboo shoots are using system
Cold container, refrigeration vehicle etc., keep -18 DEG C or less transports.
5. a kind of manufacture craft of quick-frozen dried bamboo shoots according to claim 3, it is characterised in that: by dried bamboo shoots in the step S1
It is soaked in boiling water and is soaked 24 hours, it is primary that every 6 hours change water.
6. a kind of manufacture craft of quick-frozen dried bamboo shoots according to claim 3, it is characterised in that: will be soaked in the step S2
After good dried bamboo shoots are rinsed well, it is put into steam pressure cooker, after high fire simmers 15min, turns small fire and simmer 45min again.
7. a kind of manufacture craft of quick-frozen dried bamboo shoots according to claim 3, it is characterised in that: by dried bamboo shoots in the step S4
It is cut into wide 1cm × long 5cm × thickness 0.5cm dried bamboo shoots piece.
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| CN201910038642.3A CN109907255A (en) | 2019-01-16 | 2019-01-16 | A kind of quick-frozen dried bamboo shoots and its manufacture craft |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352936A (en) * | 2020-11-09 | 2021-02-12 | 宁化县艾农电子商务发展有限公司 | Quick-frozen dried bamboo shoots and preparation method thereof |
| CN115191577A (en) * | 2022-08-05 | 2022-10-18 | 广东大西牛农业科技股份有限公司 | Pickled bamboo shoot and processing technology thereof |
-
2019
- 2019-01-16 CN CN201910038642.3A patent/CN109907255A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352936A (en) * | 2020-11-09 | 2021-02-12 | 宁化县艾农电子商务发展有限公司 | Quick-frozen dried bamboo shoots and preparation method thereof |
| CN115191577A (en) * | 2022-08-05 | 2022-10-18 | 广东大西牛农业科技股份有限公司 | Pickled bamboo shoot and processing technology thereof |
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Application publication date: 20190621 |