CN112471464A - Preparation method of pickled hemp bamboo shoots - Google Patents
Preparation method of pickled hemp bamboo shoots Download PDFInfo
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- CN112471464A CN112471464A CN202011301972.6A CN202011301972A CN112471464A CN 112471464 A CN112471464 A CN 112471464A CN 202011301972 A CN202011301972 A CN 202011301972A CN 112471464 A CN112471464 A CN 112471464A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000289276 Bambusa oldhamii Species 0.000 title description 3
- 235000004270 Bambusa oldhamii Nutrition 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 98
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 60
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 60
- 241001330002 Bambuseae Species 0.000 claims abstract description 60
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 60
- 239000011425 bamboo Substances 0.000 claims abstract description 60
- 238000002791 soaking Methods 0.000 claims abstract description 50
- 235000021110 pickles Nutrition 0.000 claims abstract description 41
- 240000002234 Allium sativum Species 0.000 claims abstract description 30
- 235000004611 garlic Nutrition 0.000 claims abstract description 30
- 238000005554 pickling Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013311 vegetables Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000011033 desalting Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 244000025254 Cannabis sativa Species 0.000 claims abstract 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims abstract 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims abstract 2
- 235000009120 camo Nutrition 0.000 claims abstract 2
- 235000005607 chanvre indien Nutrition 0.000 claims abstract 2
- 239000011487 hemp Substances 0.000 claims abstract 2
- 244000092524 Sinocalamus latiflorus Species 0.000 claims description 59
- 235000015874 Sinocalamus latiflorus Nutrition 0.000 claims description 59
- 150000003839 salts Chemical class 0.000 claims description 22
- 238000005406 washing Methods 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 239000006002 Pepper Substances 0.000 claims description 14
- 241000722363 Piper Species 0.000 claims description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims description 14
- 235000017804 Piper guineense Nutrition 0.000 claims description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000010355 oscillation Effects 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 244000302661 Phyllostachys pubescens Species 0.000 claims 4
- 235000003570 Phyllostachys pubescens Nutrition 0.000 claims 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019614 sour taste Nutrition 0.000 abstract description 5
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 230000003139 buffering effect Effects 0.000 abstract description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 210000002700 urine Anatomy 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 24
- 241000234314 Zingiber Species 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
Abstract
The invention discloses a preparation method of pickled bamboo shoots, which comprises the following specific operation steps: s1: boiling; s2: soaking; s3: pickling; s4: desalting; s5: preparing aged pickle water; s6: preparing garlic pickle liquor; s7: soaking bamboo shoots with hemp; s8: packaging, cutting the pickled bamboo shoots into slices, strips and shreds according to production requirements, vacuumizing, packaging and pasteurizing. According to the method, the pickled bamboo shoots are pickled by the aged pickled vegetable water, the garlic pickled vegetable water and the sodium glutamate, so that the acidity of the pickled vegetables can be reduced, the nitrite content of the pickled vegetables can be reduced, and the buffer capacity of the pickled vegetable water can be improved. According to experience, the pickled bamboo shoot has high lactic acid bacteria content, strong buffering capacity and relatively better pickled vegetable quality, can well remove the bad flavors such as bitter taste, astringent taste, urine sour taste and the like, simultaneously has strong pickled vegetable taste, has moderate sour taste, and has comprehensive garlic taste and delicate flavor, and has good mouthfeel.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of pickled bamboo shoots.
Background
The bamboo shoots are also called sweet bamboo, big green bamboo, tile mud bamboo, and gramineous plants. Native to China mainland, northern Burma, Philippines, Vietnam, Thailand and Youkou, and the dendrocalamus latiflorus is rich in nutrient substances and is deeply favored by people. At present, when the dendrocalamus latiflorus is treated by adopting a soaking fermentation process, the conventional treatment process is single in fermentation system, so that the soaked and fermented dendrocalamus latiflorus has different degrees of sour and sour tastes and bitter tastes, and the eating taste of the dendrocalamus latiflorus is seriously influenced. Therefore, the preparation method of the pickled dendrocalamus latiflorus can effectively improve the taste of the pickled dendrocalamus latiflorus.
Disclosure of Invention
The invention aims to provide a preparation method of pickled bamboo shoots, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the pickled bamboo shoots comprises the following specific operation steps:
s1: boiling, namely peeling off and cleaning the bamboo shoots, washing with clear water, draining the water for later use, injecting clear water into a saucepan for boiling, and putting the bamboo shoots into the saucepan for heating and cooking; the method comprises the following steps of removing mud and peeling of the dendrocalamus latiflorus shoots within 24 hours after picking, boiling the dendrocalamus latiflorus shoots in boiling water, avoiding long-time standing oxidation, and ensuring fresh and tender mouthfeel of the dendrocalamus latiflorus shoots;
s2: soaking, taking out the dendrocalamus latiflorus shoots immediately after the steaming is finished, soaking in cold water for 1 hour, washing, repeating for 3 times, steaming in boiling water, and soaking in cold water immediately to enable the dendrocalamus latiflorus shoots to be crisp and tender in taste;
s3: pickling, namely pickling the washed bamboo shoots with salt for 16-48 hours, wherein after pickling, the salt permeates into food tissues, so that the water activity of the bamboo shoots is reduced, the osmotic pressure of cells of the bamboo shoots is increased, the activity and fermentation of microorganisms are controlled, the growth of spoilage bacteria is inhibited, the food is prevented from going bad, the edible quality is maintained, or better sensory quality is obtained, and the shelf life of the food is prolonged;
s4: desalting, soaking the dendrocalamus latiflorus shoots in clear water for 24 hours, and then washing the dendrocalamus latiflorus shoots for 3-5 times;
s5: preparing aged pickle water, and soaking in the following proportion: 25-50% of fresh vegetables, 4% of salt, 3% of rock sugar, 4% of ginger, 5% of garlic, 2% of hot pepper, 0.25% of pepper and the balance of water, fermenting for 2-3 rounds under sealed and room temperature conditions, wherein each round is 15 days, and the obtained pickle water is aged pickle water;
s6: preparing garlic pickle water, and soaking the garlic pickle water in the following proportion: garlic 20-50%, salt 6%, crystal sugar 3%, ginger 4%, pepper 2%, pepper 0.25%, and water in balance, sealing, fermenting at room temperature for 20 days, and storing for a long time;
s7: soaking the dendrocalamus latiflorus shoots, and soaking the desalted dendrocalamus latiflorus shoots for 24 hours according to the following formula: the ratio of the aged pickle water to the garlic pickle water to the cool boiled water is 1: 2: 3, adding a color-protecting and crisp-keeping agent, sodium glutamate, white granulated sugar and salt, soaking at normal temperature, removing bad flavor through fermentation, improving the sour-sweet degree of the dendrocalamus latiflorus shoots and improving the mouthfeel;
s8: packaging, cutting the pickled bamboo shoots into slices, strips and shreds according to production requirements, vacuumizing, packaging and pasteurizing.
Preferably, in step S1, the bamboo shoots are submerged in the clear water, and the time is counted when the clear water is boiled, and the water is boiled for 20 minutes.
Preferably, the salt is used in an amount of 10% by weight of the bamboo shoots in step S3, and the pickling is performed at 25 ℃.
Preferably, the color-protecting and brittleness-keeping agent in the step S7 is CaCl2The addition amount of the sodium glutamate is 0.02g/100g of the dendrocalamus latiflorus, and the addition amount of the white granulated sugar is 1g/100g of the dendrocalamus latiflorus.
Preferably, ultrasonic oscillation treatment is performed during the process of soaking the dendrocalamus latiflorus shoots in the step S7, wherein the ultrasonic output power is 30-50KHz, and the treatment time is 2-3 hours.
The invention has the technical effects and advantages that:
according to the method, the pickled bamboo shoots are pickled by the aged pickle water, the garlic pickle water and the sodium glutamate, so that the growth of lactic acid bacteria can be promoted, the acidity of the pickle is reduced, and the buffer capacity of the pickle water is improved. According to experience, the pickled bamboo shoot has high lactic acid bacteria content, strong buffering capacity and relatively better pickled vegetable quality, can well remove the bad flavors such as bitter taste, astringent taste, urine sour taste and the like, simultaneously has strong pickled vegetable taste, has moderate sour taste, and has comprehensive garlic taste and delicate flavor, and has good mouthfeel.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
Example 1
The preparation method of the pickled bamboo shoots comprises the following specific operation steps:
s1: boiling, namely peeling and cleaning the bamboo shoots, washing the bamboo shoots with clear water, draining the water for later use, injecting the clear water into a saucepan to boil, putting the bamboo shoots into the saucepan to heat and boil, wherein the liquid level of the clear water is over the bamboo shoots, timing when the clear water is boiled, and boiling for 20 minutes;
s2: soaking, taking out the dendrocalamus latiflorus immediately after the steaming, soaking for 1 hour in cold water, washing, and repeating for 3 times;
s3: pickling, namely pickling the washed bamboo shoots with salt for 16 hours, wherein the salt accounts for 12% of the weight of the bamboo shoots, and pickling at 25 ℃;
s4: desalting, soaking the dendrocalamus latiflorus shoots in clear water for 24 hours, and washing the dendrocalamus latiflorus shoots for 5 times;
s5: preparing aged pickle water, and soaking in the following proportion: 25% of fresh vegetables, 4% of salt, 3% of rock sugar, 4% of ginger, 5% of garlic, 2% of hot pepper, 0.25% of pepper and the balance of water, fermenting for 2 rounds under sealed and room temperature conditions, wherein each round is 15 days, and the obtained pickle water is aged pickle water;
s6: preparing garlic pickle water, and soaking the garlic pickle water in the following proportion: garlic 20%, salt 6%, crystal sugar 3%, ginger 4%, pepper 2%, pepper 0.25%, and the balance of water, fermenting for 20 days under sealed and room temperature conditions, and storing for a long time;
s7: soaking the dendrocalamus latiflorus shoots, and soaking the desalted dendrocalamus latiflorus shoots for 24 hours according to the following formula: the ratio of the aged pickle water to the garlic pickle water to the cool boiled water is 1: 2: 3, adding table salt, color-protecting and crisp-keeping agent, sodium glutamate and white granulated sugar, and soaking at normal temperature, wherein the table salt accounts for 3 percent, and the color-protecting and crisp-keeping agent is CaCl2The adding amount is 0.05g/100g of dendrocalamus latiflorus shoots, the adding amount of sodium glutamate is 0.02g/100g of dendrocalamus latiflorus shoots, the adding amount of white granulated sugar is 1g/100g of dendrocalamus latiflorus shoots, ultrasonic oscillation treatment is carried out during soaking of the dendrocalamus latiflorus shoots, the ultrasonic output power is 30-50KHz, and the treatment time is 2 hours;
s8: packaging, cutting the pickled bamboo shoots into slices, strips and shreds according to production requirements, vacuumizing, packaging and pasteurizing.
Example 2
The preparation method of the pickled bamboo shoots comprises the following specific operation steps:
s1: boiling, namely peeling and cleaning the bamboo shoots, washing the bamboo shoots with clear water, draining the water for later use, injecting the clear water into a saucepan to boil, putting the bamboo shoots into the saucepan to heat and boil, wherein the liquid level of the clear water is over the bamboo shoots, timing when the clear water is boiled, and boiling for 20 minutes;
s2: soaking, taking out the dendrocalamus latiflorus immediately after the steaming, soaking for 1 hour in cold water, washing, and repeating for 3 times;
s3: pickling, namely pickling the washed bamboo shoots with salt for 24 hours, wherein the salt accounts for 10% of the weight of the bamboo shoots, and pickling at 25 ℃;
s4: desalting, soaking the dendrocalamus latiflorus shoots in clear water for 24 hours, and washing the dendrocalamus latiflorus shoots for 4 times;
s5: preparing aged pickle water, and soaking in the following proportion: 30% of fresh vegetables, 4% of table salt, 3% of rock sugar, 4% of ginger, 5% of garlic, 2% of hot pepper, 0.25% of pepper and the balance of water, fermenting for 2-3 rounds in a sealed condition at room temperature, wherein each round is 15 days, and the obtained pickle water is aged pickle water;
s6: preparing garlic pickle water, and soaking the garlic pickle water in the following proportion: garlic 35%, salt 6%, crystal sugar 3%, ginger 4%, pepper 2%, pepper 0.25%, and the balance of water, fermenting for 20 days under sealed and room temperature conditions, and storing for a long time;
s7: soaking the dendrocalamus latiflorus shoots, and soaking the desalted dendrocalamus latiflorus shoots for 24 hours according to the following formula: the ratio of the aged pickle water to the garlic pickle water to the cool boiled water is 1: 2: 3, adding table salt, color-protecting and crisp-keeping agent, sodium glutamate and white granulated sugar, and soaking at normal temperature, wherein the table salt accounts for 3 percent, and the color-protecting and crisp-keeping agent is CaCl2The adding amount is 0.05g/100g of dendrocalamus latiflorus shoots, the adding amount of sodium glutamate is 0.02g/100g of dendrocalamus latiflorus shoots, the adding amount of white granulated sugar is 1g/100g of dendrocalamus latiflorus shoots, ultrasonic oscillation treatment is carried out during soaking of the dendrocalamus latiflorus shoots, the ultrasonic output power is 30-50KHz, and the treatment time is 2.5 hours;
s8: packaging, cutting the pickled bamboo shoots into slices, strips and shreds according to production requirements, vacuumizing, packaging and pasteurizing.
Example 3
The preparation method of the pickled bamboo shoots comprises the following specific operation steps:
s1: boiling, namely peeling and cleaning the bamboo shoots, washing the bamboo shoots with clear water, draining the water for later use, injecting the clear water into a saucepan to boil, putting the bamboo shoots into the saucepan to heat and boil, wherein the liquid level of the clear water is over the bamboo shoots, timing when the clear water is boiled, and boiling for 20 minutes;
s2: soaking, taking out the dendrocalamus latiflorus immediately after the steaming, soaking for 1 hour in cold water, washing, and repeating for 3 times;
s3: pickling, namely pickling the washed bamboo shoots with salt for 48 hours, wherein the salt accounts for 8% of the weight of the bamboo shoots, and pickling at 25 ℃;
s4: desalting, soaking the dendrocalamus latiflorus shoots in clear water for 24 hours, and washing the dendrocalamus latiflorus shoots for 3 times;
s5: preparing aged pickle water, and soaking in the following proportion: 50% of fresh vegetables, 4% of salt, 3% of rock sugar, 4% of ginger, 5% of garlic, 2% of hot pepper, 0.25% of pepper and the balance of water, fermenting for 2-3 rounds in a sealed condition at room temperature, wherein each round is 15 days, and the obtained pickle water is aged pickle water;
s6: preparing garlic pickle water, and soaking the garlic pickle water in the following proportion: 50% of garlic, 6% of salt, 3% of rock candy, 4% of ginger, 2% of hot pepper, 0.25% of pepper and the balance of water, fermenting for 20 days under sealed and room temperature conditions, and storing for a long time;
s7: soaking the dendrocalamus latiflorus shoots, and soaking the desalted dendrocalamus latiflorus shoots for 24 hours according to the following formula: the ratio of the aged pickle water to the garlic pickle water to the cool boiled water is 1: 2: 3, adding table salt, color-protecting and crisp-keeping agent, sodium glutamate and white granulated sugar, and soaking at normal temperature, wherein the table salt accounts for 3 percent, and the color-protecting and crisp-keeping agent is CaCl2The adding amount is 0.05g/100g of dendrocalamus latiflorus shoots, the adding amount of sodium glutamate is 0.02g/100g of dendrocalamus latiflorus shoots, the adding amount of white granulated sugar is 1g/100g of dendrocalamus latiflorus shoots, ultrasonic oscillation treatment is carried out during soaking of the dendrocalamus latiflorus shoots, the ultrasonic output power is 30-50KHz, and the treatment time is 3 hours;
s8: packaging, cutting the pickled bamboo shoots into slices, strips and shreds according to production requirements, vacuumizing, packaging and pasteurizing.
TABLE 1 detection index table for bamboo shoots soaked in the examples and the control group of the present invention
Control group: naturally fermenting without pretreatment. Tables 2 and 3 are the same.
TABLE 2 sensory evaluation of bamboo shoots
TABLE 3 sensory evaluation table of pickled bamboo shoots of various embodiments of the present invention and a control group
| Examples | Color | Fragrance | Taste of the product | Texture of | Total score |
| Example 1 | 21 | 22 | 20 | 18 | 81 |
| Example 2 | 20 | 23 | 20 | 19 | 82 |
| Example 3 | 21 | 22 | 20 | 20 | 82 |
| Control group | 10 | 2 | 4 | 15 | 31 |
From the above table, after the dendrocalamus latiflorus is soaked and pickled by adopting the soaking and fermenting process disclosed by the invention, a dendrocalamus latiflorus pickled vegetable product which is lower in nitrite content, higher in buffering capacity, equivalent to the content of lactic acid bacteria for pickling fresh dendrocalamus latiflorus and better in fermenting effect can be obtained, and the dendrocalamus latiflorus tastes sour, sweet, delicious, crisp, tasty and delicious. Although partial delicious and sweet nutrients are lost in the pickling process, the content of bitter substances is greatly reduced, so that the main pickled hemp bamboo shoot product disclosed by the invention has better mouthfeel.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (5)
1. A preparation method of pickled bamboo shoots with hemp is characterized by comprising the following steps: the method specifically comprises the following operation steps:
s1: boiling, namely peeling off and cleaning the bamboo shoots, washing with clear water, draining the water for later use, injecting clear water into a saucepan for boiling, and putting the bamboo shoots into the saucepan for heating and cooking;
s2: soaking, taking out the dendrocalamus latiflorus immediately after the steaming, soaking for 1 hour in cold water, washing, and repeating for 3 times;
s3: pickling, namely pickling the washed bamboo shoots with salt for 16-48 hours;
s4: desalting, soaking the dendrocalamus latiflorus shoots in clear water for 24 hours, and then washing the dendrocalamus latiflorus shoots for 3-5 times;
s5: preparing aged pickle water, and soaking in the following proportion: 25-50% of fresh vegetables, 4% of salt, 3% of rock sugar, 4% of ginger, 5% of garlic, 2% of hot pepper, 0.25% of pepper and the balance of water, fermenting for 2-3 rounds under sealed and room temperature conditions, wherein each round is 15 days, and the obtained pickle water is aged pickle water;
s6: preparing garlic pickle water, and soaking the garlic pickle water in the following proportion: garlic 20-50%, salt 6%, crystal sugar 3%, ginger 4%, pepper 2%, pepper 0.25%, and water in balance, sealing, fermenting at room temperature for 20 days, and storing for a long time;
s7: soaking the dendrocalamus latiflorus shoots, and soaking the desalted dendrocalamus latiflorus shoots for 24 hours according to the following formula: the ratio of the aged pickle water to the garlic pickle water to the cool boiled water is 1: 2: 3, adding a color-protecting and crisp-keeping agent, sodium glutamate, white granulated sugar and salt, and soaking at normal temperature;
s8: packaging, cutting the pickled bamboo shoots into slices, strips and shreds according to production requirements, vacuumizing, packaging and pasteurizing.
2. The method for preparing phyllostachys pubescens bamboo shoots as claimed in claim 1, wherein the method comprises the following steps: and step S1, the liquid level of the clear water is over the bamboo shoots, timing is started when the clear water is boiled, and the water is boiled for 20 minutes.
3. The method for preparing phyllostachys pubescens bamboo shoots as claimed in claim 1, wherein the method comprises the following steps: in the step S3, the salt is used in an amount of 10% of the weight of the bamboo shoots, and the bamboo shoots are pickled at 25 ℃.
4. The method for preparing phyllostachys pubescens bamboo shoots as claimed in claim 1, wherein the method comprises the following steps: in the step S7, the color-protecting and brittleness-keeping agent is CaCl2The addition amount of the sodium glutamate is 0.02g/100g of the dendrocalamus latiflorus, and the addition amount of the white granulated sugar is 1g/100g of the dendrocalamus latiflorus.
5. The method for preparing phyllostachys pubescens bamboo shoots as claimed in claim 1, wherein the method comprises the following steps: and step S7, ultrasonic oscillation treatment is carried out during the process of soaking the dendrocalamus latiflorus shoots, the output power of ultrasonic is 30-50KHz, and the treatment time is 2-3 hours.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113679030A (en) * | 2021-09-06 | 2021-11-23 | 广西绿岛阳光餐饮投资管理有限公司 | Secret sour bamboo shoot sauce |
| CN114831291A (en) * | 2022-05-25 | 2022-08-02 | 重庆市渝东南农业科学院 | Lactic acid bacteria inoculated fermented dendrocalamus latiflorus and preparation method thereof |
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| CN114831291A (en) * | 2022-05-25 | 2022-08-02 | 重庆市渝东南农业科学院 | Lactic acid bacteria inoculated fermented dendrocalamus latiflorus and preparation method thereof |
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