CN110353208A - A kind of preparation method of instant barbecue bamboo shoot - Google Patents
A kind of preparation method of instant barbecue bamboo shoot Download PDFInfo
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- CN110353208A CN110353208A CN201910624575.3A CN201910624575A CN110353208A CN 110353208 A CN110353208 A CN 110353208A CN 201910624575 A CN201910624575 A CN 201910624575A CN 110353208 A CN110353208 A CN 110353208A
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of preparation method of instant barbecue bamboo shoot, steps are as follows: the selection of raw material bamboo shoot, it chops off the head decladding, boiling water-removing, cooling rinsing, modify cutting, 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, cutting face is baked again, obtains barbecue bamboo shoot；Baste and barbecue bamboo shoot are mixed and be placed in high-temperature retort bag, vacuum seal, wherein the pH of baste is controlled in 4.2-4.6；The packed barbecue bamboo shoot of good seal are subjected to sterilization processing at 96 DEG C of water temperature or more, constant temperature 85-100min, are drained after cooling, is examined and metal detection qualification is got product.Products of the present invention is crisp in taste, sweet and dilitious, golden yellow color color, the faint scent of existing fresh bamboo shoot, and has the burnt odor taste because of Maillard reaction 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 instant 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.In addition, the existing seasoning bamboo shoot researched and developed in this field is mostly spicy or heavy oil tune
System, not shelf-stable, Yi Fasheng grease oyster loses.
[summary of the invention]
The technical problem to be solved in the present invention is to provide a kind of preparation method of instant barbecue bamboo shoot, this method preparation
Product is crisp in taste, sweet and dilitious, golden yellow color color, the faint scent of existing fresh bamboo shoot, and has the burnt odor because of Maillard reaction after barbecue
Taste, convenient quick, shelf-stable is not susceptible to grease oyster and loses.
The present invention is implemented as follows:
A kind of preparation method of instant 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) 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, obtain barbecue bamboo shoot；
(7) seasoning pack, vacuum seal: mixing baste and barbecue bamboo shoot and be placed in high-temperature retort bag, vacuum seal,
The pH of middle baste is controlled in 4.2-4.6；
(8) sterilization cooling: by the packed barbecue bamboo shoot of good seal in 96 DEG C of water temperature or more, constant temperature 85-100min
Lower carry out sterilization processing drains after cooling, is examined and metal detection qualification is got product.
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 strip and block is cut into, 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, baste is made of the raw material of following mass parts in the step (7): 30-45 parts of water, fructose grape
15-25 parts sugared, 15-25 parts of white granulated sugar, 6-12 parts of soy sauce, 6-12 parts of salt, 6-10 parts of monosodium glutamate, 0.1-0.3 parts of citric acid, stripped tuna
9-14 parts of juice, taste drench 6-9 parts.
Further, baste is made of the raw material of following mass parts in the step (7): 30-45 parts of water, cooking wine 15-
25 parts, 30-50 parts of white granulated sugar, 6-12 parts of soy sauce, 6-12 parts of salt, 6-10 parts of monosodium glutamate, 0.1-0.3 parts of citric acid, spice juice
20-50 parts；Wherein spice juice is made of the raw material of following mass parts: 30-50 parts of water, 4-6 parts of capsicum, 3-5 parts of Chinese prickly ash, illiciumverum
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, each raw material of spice juice is sufficiently mixed
It closes, is cooked 1-2 hours under 96 DEG C of temperatures above, up to spice juice after filtering is cooling.
Further, bamboo shoot are roasted in the step (7) per packed 500g, inject the baste of 120-150g.
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, and being able to solve current this field seasoning bamboo shoot is mostly chili oil or spicy oil or mixed
Heavy oil modulation is closed, 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 Mei Lade after barbecue
The burnt odor taste of reaction, it is convenient quick.
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, baste China and foreign countries adding citric acid of the invention adjusts PH4.2-4.6, and the growth that can prevent heat-resistant bacillus is numerous
It grows, it is ensured that 96-100 DEG C of sterilization safety and bamboo shoot matter are tender and crisp.
In short, products of the present invention is crisp in taste, sweet and dilitious, and golden yellow color color, the faint scent of existing fresh bamboo shoot, and have
Because of the burnt odor taste of Maillard reaction after barbecue, convenient quick, shelf-stable is not susceptible to grease oyster and loses.Both existing add had been overcome
The deficiency of work technology, and increase the designs and varieties of bamboo shoot product.
[specific embodiment]
The present invention relates to a kind of preparation methods of instant 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 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) 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 strip and block is cut into, 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 open fire and roast into golden yellow, first bake bamboo
Bamboo shoot outer surface, then roasting cutting face, obtain barbecue bamboo shoot；It can be burnt by control barbecue time, firepower size and constantly overturning adjustment
Roasting face, it is ensured that bamboo shoot body is golden yellow, allows part bamboo shoot root point and fringe elder generation tail portion (tender tips of bamboo shoot) slightly partially to burn carbonization, open fire barbecue can
To be that charcoal fire is directly roasted, it is also possible to natural gas or liquefied gas barbecue.
(7) seasoning pack, vacuum seal: baste and barbecue bamboo shoot are mixed and be placed in high-temperature retort bag, per packed 500g
Bamboo shoot are roasted, the seasoning soup of 120-150g is injected, wherein the pH of baste is controlled in 4.2-4.6；When vacuum seal, vacuum is adjusted
Degree carries out bag sealing, checks every bag of sealing situation；
(8) sterilization cooling: the packed barbecue bamboo shoot of good seal are carried out at 96 DEG C of water temperature or more, constant temperature 85-100min
Sterilization processing drains after cooling, is examined and metal detection qualification is got product.
Baste is made of the raw material of following mass parts in the step (7): 30-45 parts of water, pyroglutamate 15-25
Part, 15-25 parts of white granulated sugar, 6-12 parts of soy sauce, 6-12 parts of salt, 6-10 parts of monosodium glutamate, 0.1-0.3 parts of citric acid, stripped tuna juice 9-14
Part, taste drench 6-9 parts.
Or baste is made of the raw material of following mass parts in the step (7): 30-45 parts of water, 15-25 parts of cooking wine, white
30-50 parts of granulated sugar, 6-12 parts of soy sauce, 6-12 parts of salt, 6-10 parts of monosodium glutamate, 0.1-0.3 parts of citric acid, 20-50 parts of spice juice；
Wherein spice juice is made of the raw material of following mass parts: 30-50 parts of water, 4-6 parts of capsicum, 3-5 parts of Chinese prickly ash, illiciumverum 2-4 parts, osmanthus
2-4 parts of skin, 2-4 parts of ginger, 0.1-0.3 parts of vinegar, 2-5 parts of dried orange peel, each raw material of spice juice are sufficiently mixed, at 96 DEG C
It is cooked 1-2 hours under temperatures above, up to spice juice after filtering is cooling.
The present invention is further described below in conjunction with specific embodiment.
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) 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 strip and block is cut into, 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 open fire and roast into golden yellow, first bake bamboo
Bamboo shoot outer surface, then roasting cutting face, obtain barbecue bamboo shoot；It can be burnt by control barbecue time, firepower size and constantly overturning adjustment
Roasting face, it is ensured that bamboo shoot body is golden yellow, allows part bamboo shoot root point and fringe elder generation tail portion (tender tips of bamboo shoot) slightly partially to burn carbonization, open fire barbecue can
To be that charcoal fire is directly roasted, it is also possible to natural gas or liquefied gas barbecue.
(7) seasoning pack, vacuum seal: baste and barbecue bamboo shoot are mixed and be placed in high-temperature retort bag, per packed 500g
Bamboo shoot are roasted, the seasoning soup of 130g is injected, wherein the pH of baste is controlled in 4.2-4.6；When vacuum seal, adjustment vacuum degree into
The sealing of row bag, checks every bag of sealing situation；
Wherein, baste is made of the raw material of following mass parts: 30 parts of water, 25 parts of pyroglutamate, 15 parts of white granulated sugar, sauce
6 parts of oil, 12 parts of salt, 10 parts of monosodium glutamate, 0.1 part of citric acid, 9 parts of stripped tuna juice, taste drench 6 parts.
(8) sterilization cooling: the packed barbecue bamboo shoot of good seal are carried out at 96 DEG C of water temperature or more, constant temperature 85-100min
Sterilization processing drains after cooling, is examined and metal detection qualification is got product.
Embodiment 2
Baste is made of the raw material of following mass parts in the step (7): 45 parts of water, 25 parts of cooking wine, 50 parts of white granulated sugar,
12 parts of soy sauce, 6 parts of salt, 6 parts of monosodium glutamate, 0.3 part of citric acid, 20 parts of spice juice；Wherein spice juice is by following mass parts
Raw material is made: 30 parts of water, 6 parts of capsicum, 3 parts of Chinese prickly ash, octagonal 2 parts, 4 parts of cassia bark, 4 parts of ginger, 0.1 part of vinegar, 5 parts of dried orange peel,
Each raw material of spice juice is sufficiently mixed, is cooked 1.5 hours at a temperature of 96 DEG C, up to spice juice after filtering is cooling.
Remaining step is the same as embodiment 1.
Embodiment 3
Baste is made of the raw material of following mass parts in the step (7): 40 parts of water, 20 parts of cooking wine, 40 parts of white granulated sugar,
9 parts of soy sauce, 10 parts of salt, 7 parts of monosodium glutamate, 0.2 part of citric acid, 50 parts of spice juice；Wherein spice juice is by following mass parts
Raw material is made: 50 parts of water, 5 parts of capsicum, 4 parts of Chinese prickly ash, octagonal 3 parts, 2 parts of cassia bark, 2 parts of ginger, 0.2 part of vinegar, 5 parts of dried orange peel,
Each raw material of spice juice is sufficiently mixed, is cooked 1.2 hours at a temperature of 98 DEG C, up to spice juice after filtering is cooling.
Remaining step is the same as embodiment 1.
The invention has the following advantages 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, and being able to solve current this field seasoning bamboo shoot is mostly chili oil or spicy oil or mixed
Heavy oil modulation is closed, 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 Mei Lade after barbecue
The burnt odor taste of reaction, it is convenient quick.
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, baste China and foreign countries adding citric acid of the invention adjusts PH4.2-4.6, and the growth that can prevent heat-resistant bacillus is numerous
It grows, it is ensured that 96-100 DEG C of sterilization safety and bamboo shoot matter are tender and crisp.
In short, this product is crisp in taste, sweet and dilitious, and golden yellow color color, the faint scent of existing fresh bamboo shoot, and have because beauty is drawn after barbecue
The burnt odor taste of moral reaction, convenient quick, shelf-stable is not susceptible to grease oyster and loses.Both overcome the shortcomings of existing processing technology,
Increase the designs and varieties of bamboo shoot product again.
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 (7)
1. a kind of preparation method of instant 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) 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, obtain barbecue bamboo shoot；
(7) seasoning pack, vacuum seal: mixing baste and barbecue bamboo shoot and be placed in high-temperature retort bag, vacuum seal, wherein adjusting
The pH of taste juice is controlled in 4.2-4.6；
(8) sterilization cooling: the packed barbecue bamboo shoot of good seal are sterilized at 96 DEG C of water temperature or more, constant temperature 85-100min
Processing drains after cooling, is examined and metal detection qualification is got product.
2. the preparation method of the instant barbecue bamboo shoot of one kind according to claim 1, it is characterised in that:
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 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.
3. a kind of preparation method of instant barbecue bamboo shoot according to claim 1, 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 strip and block is cut into, each cutting face will keep smooth.
4. a kind of preparation method of instant barbecue bamboo shoot according to claim 1, it is characterised in that: the open fire in the step (6) is burnt
It is roasting to can be charcoal fire and directly roast, it is also possible to natural gas or liquefied gas barbecue.
5. according to claim 1 it is a kind of it is instant barbecue bamboo shoot preparation method, it is characterised in that: in the step (7) baste by
The raw material of following mass parts is made: 30-45 parts of water, 15-25 parts of pyroglutamate, 15-25 parts of white granulated sugar, 6-12 parts of soy sauce, food
6-12 parts of salt, 6-10 parts of monosodium glutamate, 0.1-0.3 parts of citric acid, 9-14 parts of stripped tuna juice, taste drench 6-9 parts.
6. according to claim 1 it is a kind of it is instant barbecue bamboo shoot preparation method, it is characterised in that: in the step (7) baste by
The raw material of following mass parts is made: 30-45 parts of water, 15-25 parts of cooking wine, 30-50 parts of white granulated sugar, 6-12 parts of soy sauce, salt 6-12
Part, 6-10 parts of monosodium glutamate, 0.1-0.3 parts of citric acid, 20-50 parts of spice juice；Wherein spice juice by following mass parts raw material
It is made: 30-50 parts of water, 4-6 parts of capsicum, 3-5 parts of Chinese prickly ash, 2-4 parts of illiciumverum, 2-4 parts of cassia bark, 2-4 parts of ginger, vinegar 0.1-
0.3 part, 2-5 parts of dried orange peel, each raw material of spice juice is sufficiently mixed, and is cooked 1-2 hours under 96 DEG C of temperatures above, is filtered cold
But up to spice juice after.
7. a kind of preparation method of instant barbecue bamboo shoot according to claim 1, it is characterised in that: per packed in the step (7)
500g roasts bamboo shoot, injects the baste of 120-150g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910624575.3A CN110353208A (en) | 2019-07-11 | 2019-07-11 | A kind of preparation method of instant barbecue bamboo shoot |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910624575.3A CN110353208A (en) | 2019-07-11 | 2019-07-11 | A kind of preparation method of instant barbecue bamboo shoot |
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| CN110353208A true CN110353208A (en) | 2019-10-22 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381925A (en) * | 2014-10-27 | 2015-03-04 | 重庆市包黑子食品有限公司 | Preparation method for mint dry-roasted bamboo shoots |
| CN106307222A (en) * | 2016-08-26 | 2017-01-11 | 建宁县华新食品有限公司 | Instant bagged bamboo shoot preparing process |
| 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 |
-
2019
- 2019-07-11 CN CN201910624575.3A patent/CN110353208A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381925A (en) * | 2014-10-27 | 2015-03-04 | 重庆市包黑子食品有限公司 | Preparation method for mint dry-roasted bamboo shoots |
| CN106307222A (en) * | 2016-08-26 | 2017-01-11 | 建宁县华新食品有限公司 | Instant bagged bamboo shoot preparing process |
| 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 |
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