CN111990597B - Bamboo shoot soaked rice cake and preparation method thereof - Google Patents
Bamboo shoot soaked rice cake and preparation method thereof Download PDFInfo
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 131
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- 239000011425 bamboo Substances 0.000 title claims abstract description 131
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 5
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention belongs to the field of food processing, and particularly relates to a bamboo shoot soaked cake and a preparation method thereof. The bamboo shoot soaked cake is prepared from the following raw materials in parts by mass: 100 to 120 portions of rice, 80 to 90 portions of bamboo shoot hydrolysate, 5 to 6 portions of white granulated sugar, 1 to 2 portions of active dry yeast and 0.2 to 0.4 portion of sodium bicarbonate. The preparation method comprises the steps of S1, preparing bamboo shoot hydrolysate; s2, preparing mixed rice milk; s3, fermenting; and S4, steaming. The invention utilizes the leftover materials produced by processing the bamboo shoots to prepare the soaked cakes, provides a new way for comprehensively utilizing the bamboo shoot leftover materials, reduces the waste of bamboo shoot resources, and improves the economic additional value of the bamboo shoots to provide new flavor for the soaked cakes market. The bamboo shoot cake prepared by the invention has proper sweet and sour taste, comfortable mouthfeel, rich nutrition and high dietary fiber content, and has the functional effects of preventing constipation, rectal cancer, hemorrhoids, varicose veins of lower limbs, regulating blood sugar level and the like.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a bamboo shoot soaked cake and a preparation method thereof.
Background
The soaked cake is also named as frozen cake and frozen cake. The traditional rice cake is a special traditional fermented rice product prepared by soaking, pulping, fermenting and cooking rice. The rice flavor and the fermentation flavor of the rice are combined, and the rice has the characteristics of soft mouthfeel, high elasticity, bright white color, rich nutrition and the like. The pickled Baba is a classic characteristic traditional handmade snack in southwest areas of Guizhou, sichuan and the like, is also one of the three great properties (the pickled Baba, the phyllaba and the bean curd curtain) of Sichuan Chongzhou, and is popular in Sichuan.
Bamboo shoots are delicious food rich in nutritional value and having medical functions, are tender in texture, fresh in taste, crisp and tasty, contain rich proteins, various amino acids, vitamins, calcium, phosphorus, iron and other trace elements, and are rich in dietary fibers, so that the intestinal tract movement can be promoted, the digestion is facilitated, and the constipation and the colon cancer can be prevented. However, in the processing process of the bamboo shoots, more leftover materials are generated and discarded, and the leftover materials also have the nutritional value of the bamboo shoots.
Disclosure of Invention
The invention aims to provide a bamboo shoot soaked cake and a preparation method thereof, the bamboo shoot soaked cake utilizes a bamboo shoot processing by-product in the preparation process, resource waste is reduced, the soaked cake prepared by the method has the nutrition of the traditional soaked cake and the bamboo shoot, and a new taste is provided for the soaked cake.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
the bamboo shoot soaked cake comprises the following raw materials in parts by weight: 100 to 120 portions of rice, 80 to 90 portions of bamboo shoot hydrolysate, 5 to 6 portions of white granulated sugar, 1 to 2 portions of active dry yeast and 0.2 to 0.4 portion of sodium bicarbonate.
Preferably, the bamboo shoot soaked cake comprises the following raw materials in parts by weight: 110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1-15, adding an enzyme preparation, controlling the temperature to be 48-53 ℃, reacting for 3-4 h, raising the temperature to 90-100 ℃, keeping the temperature for 30-40 min, cooling, and filtering to obtain the bamboo shoot hydrolysate.
The bamboo shoot leftover materials in the step S1 comprise bamboo shoot heads, smashed bamboo shoot meat and the like; the enzyme preparation comprises 0.1-0.5% of cellulase, 0.1-0.5% of amylase and 0.1-0.5% of pectinase, and the enzyme activities are all 10 ten thousand mu/g; the filtration is coarse filtration by using filter cloth, and then fine filtration is carried out by using a disk centrifuge; the bamboo shoot hydrolysate is obtained by decomposing insoluble dietary fibers in bamboo shoots into soluble dietary fibers through an enzymolysis technology, and aims to improve the quality of bamboo shoot soaked cakes.
S2, preparing mixed rice milk: and mixing the rice and the bamboo shoot hydrolysate, and grinding the mixture in a colloid mill to obtain mixed rice milk.
S3, fermentation: and (3) adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk prepared in the step (S2), uniformly mixing, putting into a constant-temperature fermentation box for fermentation at the temperature of 28-30 ℃ for 4-6 hours, and thus obtaining the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for 15-20 min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
The positive effects of the invention are as follows:
the invention utilizes the leftover materials produced by processing the bamboo shoots to prepare the soaked cake, provides a new way for the comprehensive utilization of the leftover materials of the bamboo shoots, reduces the waste of bamboo shoot resources, improves the economic added value of the bamboo shoots and provides a new flavor for the soaked cake market.
The bamboo shoot soaked cake prepared by the invention is proper in sweetness and sourness, comfortable in taste, rich in nutrition and high in dietary fiber content, and has functional effects of preventing constipation, rectal cancer, hemorrhoids, varicose veins of lower limbs, regulating blood sugar level and the like.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
Example 1:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1. The bamboo shoot leftover material comprises bamboo shoot head, crushed bamboo shoot meat and the like.
The enzyme preparation comprises cellulase with the addition amount of 0.1-0.5 percent of the mass of the bamboo shoots, amylase with the addition amount of 0.1-0.5 percent of the mass of the bamboo shoots, pectinase with the addition amount of 0.1-0.5 percent of the mass of the bamboo shoots, and enzyme activity of 10 ten thousand mu/g; the filtration is a process of primary filtration by using filter cloth and secondary filtration by using a disk centrifuge.
S2, preparing mixed rice milk: mixing fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for grinding to obtain mixed rice pulp.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Example 2:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 90 parts of bamboo shoot hydrolysate, 5 parts of white granulated sugar, 1.7 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1. The bamboo shoot leftover comprises bamboo shoot head, crushed bamboo shoot meat and the like.
The enzyme preparation comprises 0.1-0.5% of cellulase, 0.1-0.5% of amylase and 0.1-0.5% of pectinase, and the enzyme activities are all 10 ten thousand mu/g; the filtration is a process of primary filtration by using filter cloth and secondary filtration by using a disk centrifuge.
S2, preparing mixed rice milk: mixing the fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for milling to obtain mixed rice milk.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Example 3:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 80 parts of bamboo shoot hydrolysate, 5 parts of white granulated sugar, 1.7 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake is the same as that of the example 1.
The bamboo shoot soaked cakes prepared in examples 1 to 3 were subjected to determination of dietary fiber content, and the results were as follows:
dietary fiber content determination
Sample(s) | Example 1 | Example 2 | Example 3 |
Dietary fiber content (%) | 6.3±1.24 | 6.5±1.78 | 6.1±0.91 |
According to experimental data, the content of dietary fiber of the product obtained by the preparation method is more than 6%, the product is high-fiber food, is beneficial to human health after being frequently eaten, and has the functional effects of preventing constipation, rectal cancer, hemorrhoids, varicose veins of lower limbs, regulating blood sugar level and the like.
Experiment 1: sensory evaluation index
(1) Experimental methods
Please refer to 30 professionals trained in food sensory evaluation to perform sensory evaluation on the product prepared by the preparation method, and average score is taken as final score.
(2) Sensory evaluation criteria
Color: bright and uniform color, 7-10 minutes; the color is dark and uniform, and the color is 1-6 minutes.
Fragrance: the fragrance is pleasant and no peculiar smell exists, the bamboo shoots have strong characteristic fragrance, and the fragrance is 17 to 20 minutes; the fragrance is pleasant and has no peculiar smell, the characteristic fragrance of the bamboo shoots is obvious, and the score is 3 to 16; peculiar smell, no bamboo shoot characteristic fragrance, 1-2 minutes.
Tissue morphology: the surface is smooth, no crack exists, and the internal pores are uniform and are divided into 25 to 30 minutes; the surface is smooth, the surface has cracks, and the internal pores are uniform, and are divided into 5 to 24 minutes; rough surface, split, uneven internal pores, 1-4 minutes.
The mouthfeel is as follows: the product is rich in elasticity, proper in sweetness and sourness, fine in taste and free of granular sensation, and the taste is 35-40 minutes; better elasticity, slightly sweet or slightly not sweet, slightly sour or slightly sour, finer taste, no obvious granular feeling, 5-34 minutes; poor elasticity, over-sweet or not-sweet, peracid or not-acid, rough taste, obvious granular feeling of 1-4 minutes.
(3) Sample (I)
A: the preparation process is the same as that of example 1; b: the preparation process is the same as that of example 2; c: the preparation process is the same as that of example 3; d: the preparation method is carried out according to the preparation process in the following 1, but the bamboo shoot enzymolysis liquid is replaced by the pulp obtained by mixing and grinding bamboo shoot scraps and water according to the ratio of 1; e: the preparation method is carried out according to the preparation process of the following column 2, but the bamboo shoot enzymolysis liquid is replaced by the pulp obtained by mixing and grinding bamboo shoot scraps and water according to the proportion of 1; f: the preparation process of the following table 3 is carried out, but the bamboo shoot enzymolysis solution is replaced by the pulp obtained by mixing bamboo shoot scraps with water and grinding the mixture in a ratio of 1.
Sensory evaluation table
Sample number | A | B | C | D | E | F |
Sensory score | 95±3.27 | 96±4.12 | 94±2.89 | 73±3.81 | 69±4.22 | 63±3.91 |
Compared with sensory score data, the bamboo shoot leftover materials can obviously improve the quality of the foamed cake after being treated by an enzymolysis process; provides a new idea for the comprehensive utilization of bamboo shoot scraps.
Comparative example 1:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1. The bamboo shoot leftover material comprises bamboo shoot head, crushed bamboo shoot meat and the like.
S2, preparing mixed rice milk: mixing the fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for milling to obtain mixed rice milk.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Comparative example 2:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1. The bamboo shoot leftover material comprises bamboo shoot head and crushed bamboo shoot meat.
The enzyme preparation consists of cellulase and amylase, the addition amount of each enzyme is 1% of the mass of the bamboo shoots, and the enzyme activity is 10 ten thousand mu/g; the filtration is a primary filtration and a fine filtration by using filter cloth.
S2, preparing mixed rice milk: mixing the fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for milling to obtain mixed rice milk.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Comparative example 3:
the preparation method of the bamboo shoot soaked cake is the same as that of comparative example 2, and only the enzyme preparation is changed into the bamboo shoot soaked cake consisting of cellulase. Comparative example 4:
the preparation method of the bamboo shoot soaked cake is the same as that of comparative example 2, and only the enzyme preparation is changed to be composed of amylase and pectinase.
The bamboo shoot soaked cakes prepared in comparative examples 1 to 4 are subjected to taste measurement by adopting the scoring standard in experiment 1, and the specific results are as follows:
the data show that different enzyme preparations have obvious influence on the content of dietary fiber and have small influence on sensory score; when the three enzymes work together, the dietary fiber content is optimal, and the sensory score is optimal.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (8)
1. A bamboo shoot soaked cake is characterized by comprising the following raw materials in parts by weight: 100 to 120 parts of rice, 80 to 90 parts of bamboo shoot hydrolysate, 5 to 6 parts of white granulated sugar, 1 to 2 parts of active dry yeast and 0.2 to 0.4 part of sodium bicarbonate;
the preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding bamboo shoot leftover materials and water into a constant-temperature reaction kettle in proportion, adding an enzyme preparation, controlling the temperature to be 48-53 ℃, reacting for 3-4 hours, raising the temperature to 90-100 ℃, keeping for 30-40 min, cooling, and filtering to obtain a bamboo shoot hydrolysate; the enzyme preparation consists of cellulase with the addition amount of 0.1 to 0.5 percent of the mass of the bamboo shoots, amylase with the addition amount of 0.1 to 0.5 percent of the mass of the bamboo shoots and pectinase with the addition amount of 0.1 to 0.5 percent of the mass of the bamboo shoots;
s2, preparing mixed rice milk: mixing the rice and the bamboo shoot hydrolysate, and grinding the mixture in a colloid mill to obtain mixed rice milk;
s3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk prepared in the step S2, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation to obtain fermented mixed rice milk;
s4, steaming: and putting the fermented mixed rice milk into a food mold, steaming, cooling and packaging to obtain the finished bamboo shoot soaked cake.
2. The bamboo shoot soaked cake as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate.
3. The method for producing a bamboo shoot soaked cake as claimed in claim 1 or claim 2, which comprises the steps of:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle in proportion, adding an enzyme preparation, controlling the temperature to be 48-53 ℃, reacting for 3-4 hours, raising the temperature to 90-100 ℃, keeping the temperature for 30-40 min, cooling, and filtering to obtain bamboo shoot hydrolysate; the enzyme preparation consists of cellulase with the addition amount of 0.1 to 0.5 percent of the mass of the bamboo shoots, amylase with the addition amount of 0.1 to 0.5 percent of the mass of the bamboo shoots and pectinase with the addition amount of 0.1 to 0.5 percent of the mass of the bamboo shoots;
s2, preparing mixed rice milk: mixing rice and the bamboo shoot hydrolysate, and grinding in a colloid mill to obtain mixed rice pulp;
s3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk prepared in the step S2, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation to obtain fermented mixed rice milk;
s4, steaming: and putting the fermented mixed rice milk into a food mold, steaming, cooling and packaging to obtain the finished bamboo shoot soaked cake.
4. The method for preparing the bamboo shoot soaked cake as claimed in claim 1, wherein the method comprises the following steps: in the step S1, the mass ratio of bamboo shoot leftover materials to water is 1.
5. The method for preparing the bamboo shoot soaked cake as claimed in claim 1, wherein the method comprises the following steps: the enzymatic activities of cellulase, amylase and pectinase are all 10 ten thousand mu/g.
6. The method for preparing the bamboo shoot soaked cake as claimed in claim 1, wherein the method comprises the following steps: the filtration in the step S1 is coarse filtration by using a filter cloth and then fine filtration by using a disk centrifuge.
7. The method for preparing the bamboo shoot soaked cake as claimed in claim 1, wherein the method comprises the following steps: and S3, fermenting in a constant-temperature fermentation box at the temperature of 28-30 ℃ for 4-6 h.
8. The method for preparing the bamboo shoot soaked cake as claimed in claim 1, wherein the method comprises the following steps: and the steaming time in the step S4 is 15-20 min.
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