CN110338377A - A kind of preparation method of quick-frozen barbecue bamboo shoot - Google Patents
A kind of preparation method of quick-frozen barbecue bamboo shoot Download PDFInfo
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- CN110338377A CN110338377A CN201910624993.2A CN201910624993A CN110338377A CN 110338377 A CN110338377 A CN 110338377A CN 201910624993 A CN201910624993 A CN 201910624993A CN 110338377 A CN110338377 A CN 110338377A
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- bamboo shoot
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- quick
- frozen
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- 239000011425 bamboo Substances 0.000 title claims abstract description 218
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The present invention provides a kind of preparation method of quick-frozen barbecue bamboo shoot, and steps are as follows: the bamboo shoot of the fresh not jointing of selection make raw material, it is desirable that bamboo shoot body tissue is fine and close, and meat is thick and solid, rejects dead bamboo shoot, pest and disease damage bamboo shoot, rotten bamboo shoot；Fresh bamboo shoot are choped off the head decladding, then boiling water-removing, cooling rinsing, finishing cutting；Then it is roasted, by the bamboo shoot of blocking strip have been cut, drains away the water to be placed on open fire and roast into golden yellow, first bake bamboo shoots outer surface, then roasting cutting face；It checks finishing, chooses bamboo shoot block shape and every piece of grammes per square metre meets specification of quality requirement, roast bamboo shoot as qualified product；Bamboo shoot balance will be roasted, and in -30 DEG C or less quick-frozen 25-40min；Pack, and seal rapidly after quick-frozen.Quick-frozen barbecue bamboo shoot prepared by the present invention are crisp in taste, sweet and dilitious, golden yellow color color, the faint scent of existing fresh bamboo shoot, and have because of the burnt odor taste after barbecue, and convenient quick, shelf-stable is not susceptible to grease oyster and loses.
Description
[technical field]
The present invention relates to a kind of preparation methods of quick-frozen barbecue bamboo shoot.
[background technique]
Bamboo shoots (English: bamboo shoot), are the young shoot of bamboo, also referred to as bamboo shoot.Bamboo is perennial evergreen Poales plant,
Edible part is nascent, tender fertilizer, short strong bud or whip；It is taken as " treasure in dish " from ancient times in China.Bamboo shoots are that Chinese tradition is good
Meat and fish dishes, taste perfume (or spice) matter is crisp, eats and cultivation history is extremely long.Bamboo shoots are the tender of gramineous bamboo department linoleic plant bitter bamboo, henon bamboo, moso bamboo etc.
Seedling, also known as bamboo sprout, bamboo bud；According to analysis, raw bamboo shoot contain protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene and Wei Sheng
The ingredients such as plain B1, vitamin B2, vitamin C；Bamboo shoots nature and flavor are sweet slightly cold, have the function such as heat-clearing and phlegm-dissolving, disinhibiting diaphragm and smoothing stomach, QI invigorating of quenching one's thirst
Effect.Bamboo shoots also contain a large amount of celluloses, can not only promote intestines peristalsis, go having indigestion, anti-constipation, and are also the good of overweight people's weight-reducing
Food.Bamboo shoots contain plant fiber and amino acid abundant as treasure in pure natural mountain, are generally liked by people.
Due to the bamboo shoot phase concentrate, yield is big, and fresh bamboo shoot are not shelf-stable, easy lignifying and rot, for a long time, bamboo is always hill farmer
One of main economic source, development and application bamboo shoots deep process technology, improves the added value of bamboo shoot products, has great society
Meeting, economy and the ecological value.
Traditional boiled bamboo shoots are processed based on manual processing, clear water, with low content of technology, product is single, added value of product is low,
Because producing sour (or outer acid adding) and sterilization by lengthy fermentation, generally existing tissue is not crisp, and mouthfeel is bad, lacks the faint scent of fresh bamboo shoot
Taste constrains the development of bamboo shoot bamboo industry.The existing quick-frozen bamboo shoot researched and developed in this field are all that fresh bamboo shoot are cooked rear quick-frozen, are not passed through
Cross research report quick-frozen again after barbecue；Seasoning bamboo shoot is mostly spicy or heavy oil modulation, not shelf-stable, Yi Fasheng grease oyster
It loses.
[summary of the invention]
The technical problem to be solved in the present invention is to provide a kind of preparation method of quick-frozen barbecue bamboo shoot, this method preparation
Quick-frozen barbecue bamboo shoot are crisp in taste, sweet and dilitious, golden yellow color color, the faint scent of existing fresh bamboo shoot, and have because of the burnt odor taste after barbecue, food
With convenient and efficient, shelf-stable, it is not susceptible to grease oyster and loses.
The present invention is implemented as follows:
A kind of preparation method of quick-frozen barbecue bamboo shoot, the method comprises the following steps:
(1) raw material bamboo shoot select: the bamboo shoot of the fresh not jointing of selection make raw material, it is desirable that bamboo shoot body tissue is fine and close, and meat is thick and solid, picks
Except dead bamboo shoot, pest and disease damage bamboo shoot, rotten bamboo shoot；
(2) it chops off the head decladding: the thick old bamboo shoot root and stem of certain plants of fresh bamboo shoot being cut off and peels off the thick shell of bamboo shoot；
(3) boiling finishes: raw bamboo shoot are cooked or ripe with boiling with steam after the decladding that will chop off the head；
(4) the bamboo shoot body after boiling quickly cooling rinsing: is subjected to cooling rinsing with clean flowing cool water；
(5) it modifies cutting: removing bamboo shoot clothing, bamboo shoot root and stem of certain plants part slightly old radical bud, carry out cutting finishing by specification, and each cutting face is wanted
Keep smooth；
(6) it roasts: by the bamboo shoot of blocking strip have been cut, draining away the water to be placed on open fire and roast into golden yellow, first bake bamboo
Bamboo shoot outer surface, then roasting cutting face；
(7) check finishing: by the bamboo shoot block after barbecue, block-by-block checks whether there is impurity or burns carbonized part, if having such
Bamboo shoot block, trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre meet specification of quality requirement, as
Qualified product roasts bamboo shoot；Trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre do not meet the specification of quality
It is required that, it is rejected as rejected product.
(8) balance is quick-frozen: will roast bamboo shoot balance, and in -30 DEG C or less quick-frozen 25-40min；
(9) it packs: pack, and seal rapidly after quick-frozen.
Further, step (7.1) are provided between the step (7) and (8), described steps are as follows:
(7.1) seasoning cook: will barbecue bamboo shoot be placed in baste, baste lid of being subject to crosses barbecue bamboo shoot, to barbecue bamboo shoot into
The tasty cooking 0.5-1hr of row；It pulls cooling after tasty cooking out, drain；
The parts by weight of each raw material are as follows in the barbecue bamboo shoot and baste: 120-160 parts of bamboo shoot；9-13 parts of cooking wine；Soy sauce
4.5-6.5 part；0.7-0.9 parts of salt；7.0-9.0 parts of white granulated sugar；0.9-1.2 parts of monosodium glutamate；0.8-1.1 parts of skipjack meal；Sour water solution
0.5-0.8 parts of vegetable protein toppings.
Further, in the step (7.1), remaining baste can be used for second of cooking seasoning after cooking for the first time,
And new baste is added, the parts by weight adjustment of each raw material in the barbecue bamboo shoot and new baste are as follows: 120-160 parts of bamboo shoot；Material
10-15 parts of wine；2.5-4.5 parts of soy sauce；0.5-0.7 parts of salt；4.0-6.0 parts of white granulated sugar；0.35-0.55 parts of monosodium glutamate；Skipjack meal
0.5-0.7 parts；0.3-0.6 parts of acid hydrolyzed vegetable protein toppings；Tasty boiling process turns frequently, and baste, which dryouies, to be not enough to
When covering barbecue bamboo shoot, supplement boiled water, which is subject to, covered barbecue bamboo shoot.
Further, the step (3) is specific as follows:
(3) boiling finishes: raw bamboo shoot are put into stainless-steel pan and are passed through steam and cook or use mounted in Lou Kuangzhong after the decladding that will chop off the head
Boiling is ripe, and the Lou for filling bamboo shoot is rectified from stainless steel pot bottom at least 10cm, is covered tightly above with leachy tarpaulin or stainless steel cover.
Further, the step (5) is specific as follows:
(5) cutting is modified: removal bamboo shoot clothing, bamboo shoot root and stem of certain plants part slightly old radical bud, by specification: fringe first long 7-8cm, wide 2.0-2.5cm,
Cut blocking strip, every grammes per square metre 12-15g；And each cutting face will keep smooth.
Further, the open fire barbecue in the step (6) can be charcoal fire and directly roast, and be also possible to natural gas or liquid
Change gas barbecue.
Further, 0.8-1.1 parts of the skipjack meal in the baste in the step (7.1) and acid hydrolyzed vegetable protein tune
0.5-0.8 parts of taste powder can be replaced 2-5 parts of spice juice.
Further, 0.5-0.7 parts of the skipjack meal in the new baste and acid hydrolyzed vegetable protein toppings 0.3-
0.6 part can be replaced 2-4 parts of spice juice.
Further, the spice juice is made of raw material from the following weight: 30-50 parts of water；4-6 parts of capsicum；Chinese prickly ash
3-5 parts；It is 2-4 parts octagonal；2-4 parts of cassia bark；2-4 parts of ginger；0.1-0.3 parts of vinegar；2-5 parts of dried orange peel；The above feed liquid is sufficiently mixed
It closes, is cooked 1-2 hours at a temperature of being greater than or equal to 96 DEG C, it is spare after filtering is cooling.
The present invention has the advantage that
1, barbecue technique is implemented to fresh bamboo shoots food for the first time, had not only kept the essence (color) of bamboo shoots, but also add its faint scent
Burnt odor taste.
2, the present invention does not add any grease, seasons not acid adding, is different from the existing seasoning bamboo shoot (instant seasoning in current this field
Bamboo shoot) it is mostly chili oil or spicy oil or mixing heavy oil modulation, not shelf-stable, Yi Fasheng grease oyster loses.
3, this product is crisp in taste, sweet and dilitious, golden yellow color color, the faint scent of existing fresh bamboo shoot, and has because of the burnt odor after barbecue
Taste, it is convenient quick.It is different from existing seasoning bamboo shoot products material bamboo shoot meta-acid (or artificial plus excessive lemon after lactic fermentation
Acid), organize it is soft rotten, lose fresh bamboo shoot fragrant and tender and crisp mouthfeel.
4, the present invention passes through control open fire barbecue time, firepower size and continuous overturning adjustment grilling surface, it is ensured that bamboo shoot body
Golden yellow, barbecue bamboo shoot are not burnt, are not carbonized.
5, using (no baste cooks) quick-frozen after barbecue, seasoning of thawing before edible can like seasoning for food according to respective,
Both retain the burnt odor taste of barbecue bamboo shoots faint scent, also there is seasoning diversity；Or seasoning cooks again quick-frozen product, food after barbecue
Used time is not necessarily to thaw, with it can be served after microwave heating 2-3min；Tissue, mouthfeel, flavor and the form of product and it is quick-frozen before
Almost the same, color, smell and taste are all good.
[Detailed description of the invention]
The present invention is further illustrated in conjunction with the embodiments with reference to the accompanying drawings.
Fig. 1 is a kind of process flow chart of the preparation method of quick-frozen barbecue bamboo shoot of the present invention.
Fig. 2 is the process flow chart for the preparation method that the present invention has seasoning cooking step.
[specific embodiment]
The present invention relates to a kind of preparation methods of quick-frozen barbecue bamboo shoot referring to FIG. 1-2, the method comprises the following steps:
(1) raw material bamboo shoot select: the bamboo shoot of the fresh not jointing of selection make raw material, it is desirable that bamboo shoot body tissue is fine and close, and meat is thick and solid, picks
Except dead bamboo shoot, pest and disease damage bamboo shoot, rotten bamboo shoot；
(2) it chops off the head decladding: the thick old bamboo shoot root and stem of certain plants of fresh bamboo shoot being cut off and peels off the thick shell of bamboo shoot；
(3) boiling finishes: raw bamboo shoot are cooked or ripe with boiling with steam after the decladding that will chop off the head；
(4) the bamboo shoot body after boiling quickly cooling rinsing: is subjected to cooling rinsing with clean flowing cool water；
(5) it modifies cutting: removing bamboo shoot clothing, bamboo shoot root and stem of certain plants part slightly old radical bud, carry out cutting finishing by specification, and each cutting face is wanted
Keep smooth；
(6) it roasts: by the bamboo shoot of blocking strip have been cut, draining away the water to be placed on open fire and roast into golden yellow, first bake bamboo
Bamboo shoot outer surface, then roasting cutting face；Grilling surface is adjusted by control open fire barbecue time, firepower size and constantly overturning, it is ensured that
Bamboo shoot body is golden yellow, and open fire barbecue can be charcoal fire and directly roast, and is also possible to natural gas or liquefied gas barbecue.
(7) check finishing: by the bamboo shoot block after barbecue, block-by-block checks whether there is impurity or burns carbonized part, if having such
Bamboo shoot block, trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre meet specification of quality requirement, as
Qualified product roasts bamboo shoot；Trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre do not meet the specification of quality
It is required that, it is rejected as rejected product.
(8) balance is quick-frozen: barbecue bamboo shoot being placed in stainless steel disc, in -30 DEG C or less quick-frozen 25-40min；With maximum bamboo shoot block
Subject to the deep colling of center.
(9) it packs: pack rapidly after quick-frozen, per packed 1000g, and seal.
(10) gold is visited, cases: the packed barbecue bamboo shoot of good seal are examined after quick-frozen and metal detection is qualified, case to obtain the final product
Finished product.
Step (7.1) are provided between the step (7) and (8), described steps are as follows:
(7.1) seasoning cook: will barbecue bamboo shoot be placed in baste, baste lid of being subject to crosses barbecue bamboo shoot, to barbecue bamboo shoot into
The tasty cooking 0.5-1hr of row；It pulls cooling after tasty cooking out, drain；
The parts by weight of each raw material are as follows in the barbecue bamboo shoot and baste: 120-160 parts of bamboo shoot；9-13 parts of cooking wine；Soy sauce
4.5-6.5 part；0.7-0.9 parts of salt；7.0-9.0 parts of white granulated sugar；0.9-1.2 parts of monosodium glutamate；0.8-1.1 parts of skipjack meal；Sour water solution
0.5-0.8 parts of vegetable protein toppings.
In the step (7.1), remaining baste can be used for second of cooking seasoning after first time cooks, and add newly
Baste, the parts by weight adjustment for roasting each raw material in bamboo shoot and new baste are as follows: 120-160 parts of bamboo shoot；10-15 parts of cooking wine；
2.5-4.5 parts of soy sauce；0.5-0.7 parts of salt；4.0-6.0 parts of white granulated sugar；0.35-0.55 parts of monosodium glutamate；0.5-0.7 parts of skipjack meal；
0.3-0.6 parts of acid hydrolyzed vegetable protein toppings；Tasty boiling process turns frequently, and baste, which dryouies, is not enough to cover barbecue bamboo shoot
When, supplement boiled water, which is subject to, covered barbecue bamboo shoot.Second cook after remaining baste be generally not repeated using.
Preferably, the step (3) is specific as follows: (3) boiling water-removing: raw bamboo shoot are mounted in Lou Kuangzhong after the decladding that will chop off the head, and put
Enter to be passed through steam in stainless-steel pan to cook or ripe with boiling, the Lou for filling bamboo shoot is rectified from stainless steel pot bottom at least 10cm, uses band above
Leachy tarpaulin or stainless steel cover cover tightly.
Preferably, the step (5) is specific as follows: (5) modify cutting: bamboo shoot clothing, bamboo shoot root and stem of certain plants part slightly old radical bud are removed, by rule
Lattice: fringe first long 7-8cm, wide 2.0-2.5cm cut blocking strip, every grammes per square metre 12-15g；And each cutting face will keep smooth.
0.8-1.1 parts of the skipjack meal and acid hydrolyzed vegetable protein toppings 0.5- in baste in the step (7.1)
0.8 part can be replaced 2-5 parts of spice juice.
0.5-0.7 parts and 0.3-0.6 parts of acid hydrolyzed vegetable protein toppings of skipjack meal in the new baste can replace
It is changed to 2-4 parts of spice juice.
The spice juice is made of raw material from the following weight: 30-50 parts of water；4-6 parts of capsicum；3-5 parts of Chinese prickly ash；It is octagonal
2-4 parts；2-4 parts of cassia bark；2-4 parts of ginger；0.1-0.3 parts of vinegar；2-5 parts of dried orange peel；The above feed liquid is sufficiently mixed, being greater than or
It is cooked 1-2 hours at a temperature of equal to 96 DEG C, it is spare after filtering is cooling.
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
(1) raw material bamboo shoot select: the bamboo shoot of the fresh not jointing of selection make raw material, it is desirable that bamboo shoot body tissue is fine and close, and meat is thick and solid, picks
Except dead bamboo shoot, pest and disease damage bamboo shoot, rotten bamboo shoot；
(2) it chops off the head decladding: the thick old bamboo shoot root and stem of certain plants of fresh bamboo shoot being cut off and peels off the thick shell of bamboo shoot；
(3) boiling finishes: raw bamboo shoot are put into stainless-steel pan and are passed through steam and cook or use mounted in Lou Kuangzhong after the decladding that will chop off the head
Boiling is ripe, and the Lou for filling bamboo shoot is rectified from stainless steel pot bottom at least 10cm, is covered tightly above with leachy tarpaulin or stainless steel cover；
(4) the bamboo shoot body after boiling quickly cooling rinsing: is subjected to cooling rinsing with clean flowing cool water；
(5) cutting is modified: removal bamboo shoot clothing, bamboo shoot root and stem of certain plants part slightly old radical bud, by specification: fringe first long 7-8cm, wide 2.0-2.5cm,
Cut blocking strip, every grammes per square metre 12-15g；And each cutting face will keep smooth；
(6) it roasts: by the bamboo shoot of blocking strip have been cut, draining away the water to be placed on charcoal fire and roast into golden yellow, first bake bamboo
Bamboo shoot outer surface, then roasting cutting face；Grilling surface is adjusted by control open fire barbecue time, firepower size and constantly overturning, it is ensured that
Bamboo shoot body is golden yellow.
(7) check finishing: by the bamboo shoot block after barbecue, block-by-block checks whether there is impurity or burns carbonized part, if having such
Bamboo shoot block, trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre meet specification of quality requirement, as
Qualified product roasts bamboo shoot；Trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre do not meet the specification of quality
It is required that, it is rejected as rejected product.
(8) balance is quick-frozen: barbecue bamboo shoot being placed in stainless steel disc, in -30 DEG C or less quick-frozen 30min；In maximum bamboo shoot block
Subject to heart deep colling.
(9) it packs: pack rapidly after quick-frozen, per packed 1000g, and seal.
(10) gold is visited, cases: the packed barbecue bamboo shoot of good seal are examined after quick-frozen and metal detection is qualified, case to obtain the final product
Finished product.
Embodiment 2
Step (7.1) are provided between the step (7) and (8), described steps are as follows:
(7.1) seasoning cook: will barbecue bamboo shoot be placed in baste, baste lid of being subject to crosses barbecue bamboo shoot, to barbecue bamboo shoot into
The tasty cooking 1hr of row；It pulls cooling after tasty cooking out, drain；
The parts by weight of each raw material are as follows in the barbecue bamboo shoot and baste: 160 parts of bamboo shoot；13 parts of cooking wine；6.5 parts of soy sauce；Food
0.7 part of salt；9.0 parts of white granulated sugar；1.2 parts of monosodium glutamate；1.1 parts of skipjack meal；0.8 part of acid hydrolyzed vegetable protein toppings.
Remaining baste can be used for second of cooking seasoning after cooking for the first time, and add new baste, newly added
Roast the parts by weight adjustment of each raw material in bamboo shoot and new baste are as follows: 160 parts of bamboo shoot；15 parts of cooking wine；2.5 parts of soy sauce；Salt 0.7
Part；6.0 parts of white granulated sugar；0.55 part of monosodium glutamate；0.7 part of skipjack meal；0.6 part of acid hydrolyzed vegetable protein toppings；Tasty boiling process
It turns frequently, baste dryouies when being not enough to cover barbecue bamboo shoot, and supplement boiled water, which is subject to, covered barbecue bamboo shoot.It is remaining after second of cooking
Lower baste be generally not repeated using.
Remaining steps are the same as embodiment 1.
Embodiment 3
Step (7.1) are provided between the step (7) and (8), described steps are as follows:
(7.1) seasoning cook: will barbecue bamboo shoot be placed in baste, baste lid of being subject to crosses barbecue bamboo shoot, to barbecue bamboo shoot into
The tasty cooking 1hr of row；It pulls cooling after tasty cooking out, drain；
The parts by weight of each raw material are as follows in the barbecue bamboo shoot and baste: 160 parts of bamboo shoot；13 parts of cooking wine；6.5 parts of soy sauce；Food
0.7 part of salt；9.0 parts of white granulated sugar；1.2 parts of monosodium glutamate；5 parts of spice juice.
Remaining baste can be used for second of cooking seasoning after cooking for the first time, and add new baste, newly added
Roast the parts by weight adjustment of each raw material in bamboo shoot and new baste are as follows: 160 parts of bamboo shoot；15 parts of cooking wine；2.5 parts of soy sauce；Salt 0.7
Part；6.0 parts of white granulated sugar；0.55 part of monosodium glutamate；3 parts of spice juice；Tasty boiling process turns frequently, and baste, which dryouies, to be not enough to cover
When crossing barbecue bamboo shoot, supplement boiled water, which is subject to, covered barbecue bamboo shoot.Second cook after remaining baste be generally not repeated using.
The spice juice is made of raw material from the following weight: 30-50 parts of water；4-6 parts of capsicum；3-5 parts of Chinese prickly ash；It is octagonal
2-4 parts；2-4 parts of cassia bark；2-4 parts of ginger；0.1-0.3 parts of vinegar；2-5 parts of dried orange peel；The above feed liquid is sufficiently mixed, in 97 DEG C of temperature
Degree is lower to be cooked 2 hours, spare after filtering is cooling.
Remaining steps are the same as embodiment 1.
The present invention had not only overcome the shortcomings of existing processing technology, but also increased the designs and varieties of bamboo shoot product: the defrosting seasoned is returned
It can be served for warm steaming, can be according to respective different mouthfeel demands voluntarily flavoring composition after unforseen defrosting.It is prepared by the present invention
Quick-frozen barbecue bamboo shoot are crisp in taste, sweet and dilitious, golden yellow color color, the faint scent of existing fresh bamboo shoot, and have because of the burnt odor taste after barbecue, food
With convenient and efficient, shelf-stable, it is not susceptible to grease oyster and loses.
Although specific embodiments of the present invention have been described above, those familiar with the art should be managed
Solution, we are merely exemplary described specific embodiment, rather than for the restriction to the scope of the present invention, it is familiar with this
The technical staff in field should be covered of the invention according to modification and variation equivalent made by spirit of the invention
In scope of the claimed protection.
Claims (9)
1. a kind of preparation method of quick-frozen barbecue bamboo shoot, it is characterised in that: the method comprises the following steps:
(1) raw material bamboo shoot select: the bamboo shoot of the fresh not jointing of selection make raw material, it is desirable that bamboo shoot body tissue is fine and close, and meat is thick and solid, rejects dead
Bamboo shoot, pest and disease damage bamboo shoot, rotten bamboo shoot；
(2) it chops off the head decladding: the thick old bamboo shoot root and stem of certain plants of fresh bamboo shoot being cut off and peels off the thick shell of bamboo shoot；
(3) boiling finishes: raw bamboo shoot are cooked or ripe with boiling with steam after the decladding that will chop off the head；
(4) the bamboo shoot body after boiling quickly cooling rinsing: is subjected to cooling rinsing with clean flowing cool water；
(5) it modifies cutting: removing bamboo shoot clothing, bamboo shoot root and stem of certain plants part slightly old radical bud, carry out cutting finishing by specification, and each cutting face will be kept
It is smooth；
(6) it roasts: by the bamboo shoot of blocking strip have been cut, draining away the water to be placed on open fire and roast into golden yellow, first bake outside bamboo shoots
Surface, then roasting cutting face；
(7) check finishing: by the bamboo shoot block after barbecue, block-by-block checks whether there is impurity or burns carbonized part, if there is such bamboo shoot block,
Trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre meet specification of quality requirement, as qualification
Product roast bamboo shoot；Trimmed, after rejecting impurity, burning carbonized part, bamboo shoot block shape and every piece of grammes per square metre do not meet specification of quality requirement
, it is rejected as rejected product.
(8) balance is quick-frozen: will roast bamboo shoot balance, and in -30 DEG C or less quick-frozen 25-40min；
(9) it packs: pack, and seal rapidly after quick-frozen.
2. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 1, it is characterised in that: the step (7) and (8)
Between be provided with step (7.1), it is described that steps are as follows:
(7.1) seasoning cooks: barbecue bamboo shoot being placed in baste, baste lid of being subject to crosses barbecue bamboo shoot, enters to barbecue bamboo shoot
Taste cooks 0.5-1hr；It pulls cooling after tasty cooking out, drain；
The parts by weight of each raw material are as follows in the barbecue bamboo shoot and baste: 120-160 parts of bamboo shoot；9-13 parts of cooking wine；Soy sauce 4.5-6.5
Part；0.7-0.9 parts of salt；7.0-9.0 parts of white granulated sugar；0.9-1.2 parts of monosodium glutamate；0.8-1.1 parts of skipjack meal；Acid hydrolyzed vegetable protein
0.5-0.8 parts of toppings.
3. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 2, it is characterised in that:
In the step (7.1), remaining baste can be used for second of cooking seasoning after cooking for the first time, and add new seasoning
Juice, the parts by weight adjustment for roasting each raw material in bamboo shoot and new baste are as follows: 120-160 parts of bamboo shoot；10-15 parts of cooking wine；Sauce
It is 2.5-4.5 parts oily；0.5-0.7 parts of salt；4.0-6.0 parts of white granulated sugar；0.35-0.55 parts of monosodium glutamate；0.5-0.7 parts of skipjack meal；Acid
0.3-0.6 parts of hydrolyzed vegetable protein toppings；Tasty boiling process turns frequently, and baste, which dryouies, is not enough to cover barbecue bamboo shoot
When, supplement boiled water, which is subject to, covered barbecue bamboo shoot.
4. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 1 or 2, it is characterised in that: step (3) tool
Body is as follows:
(3) boiling finishes: raw bamboo shoot are put into stainless-steel pan and are passed through steam and cook or use boiling mounted in Lou Kuangzhong after the decladding that will chop off the head
Ripe, the Lou for filling bamboo shoot is rectified from stainless steel pot bottom at least 10cm, is covered tightly above with leachy tarpaulin or stainless steel cover.
5. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 1 or 2, it is characterised in that:
The step (5) is specific as follows:
(5) modify cutting: removal bamboo shoot clothing, bamboo shoot root and stem of certain plants part slightly old radical bud, by specification: fringe first long 7-8cm, wide 2.0-2.5cm are cut
Blocking strip, every grammes per square metre 12-15g；And each cutting face will keep smooth.
6. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 1 or 2, it is characterised in that: in the step (6)
Open fire barbecue can be charcoal fire and directly roast, be also possible to natural gas or liquefied gas barbecue.
7. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 2, it is characterised in that: in the step (7.1)
Baste in 0.8-1.1 parts of skipjack meal and 0.5-0.8 parts of acid hydrolyzed vegetable protein toppings can be replaced spice juice 2-5
Part.
8. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 3, it is characterised in that: in the new baste
0.5-0.7 parts of skipjack meal and 0.3-0.6 parts of acid hydrolyzed vegetable protein toppings can be replaced 2-4 parts of spice juice.
9. the preparation method of the quick-frozen barbecue bamboo shoot of one kind according to claim 7 or 8, it is characterised in that: the spice juice
It is made of raw material from the following weight: 30-50 parts of water；4-6 parts of capsicum；3-5 parts of Chinese prickly ash；It is 2-4 parts octagonal；2-4 parts of cassia bark；Ginger
2-4 parts；0.1-0.3 parts of vinegar；2-5 parts of dried orange peel；The above feed liquid is sufficiently mixed, and cooks 1- at a temperature of being greater than or equal to 96 DEG C
It is 2 hours, spare after filtering is cooling.
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| CN201910624993.2A CN110338377A (en) | 2019-07-11 | 2019-07-11 | A kind of preparation method of quick-frozen barbecue bamboo shoot |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418321A (en) * | 2016-09-20 | 2017-02-22 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Smoked crisp bamboo shoot preparation method and product of bamboo shoot |
| CN107212318A (en) * | 2017-06-06 | 2017-09-29 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of seasoning charcoal bakes the production technology of bamboo shoot |
| CN107223700A (en) * | 2017-07-29 | 2017-10-03 | 福建明良食品有限公司 | A kind of production method of quick-frozen bamboo shoot |
-
2019
- 2019-07-11 CN CN201910624993.2A patent/CN110338377A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418321A (en) * | 2016-09-20 | 2017-02-22 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Smoked crisp bamboo shoot preparation method and product of bamboo shoot |
| CN107212318A (en) * | 2017-06-06 | 2017-09-29 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of seasoning charcoal bakes the production technology of bamboo shoot |
| CN107223700A (en) * | 2017-07-29 | 2017-10-03 | 福建明良食品有限公司 | A kind of production method of quick-frozen bamboo shoot |
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