CN114052239A - Bitter bamboo shoot-pickled egg sauce and preparation method thereof - Google Patents
Bitter bamboo shoot-pickled egg sauce and preparation method thereof Download PDFInfo
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- CN114052239A CN114052239A CN202111481898.5A CN202111481898A CN114052239A CN 114052239 A CN114052239 A CN 114052239A CN 202111481898 A CN202111481898 A CN 202111481898A CN 114052239 A CN114052239 A CN 114052239A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L15/00—Egg products; 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses a bitter bamboo shoot-pickled egg sauce and a preparation method thereof, wherein 30-37 parts of fermented bitter bamboo shoot sauce and 9-17 parts of glutinous rice cake chili are added into 30-38 parts of rapeseed oil to be fried to generate fragrance, a proper amount of flavoring, 14-22 parts of pickled egg paste and 5-12 parts of sesame paste are added and stirred uniformly, and finally purified water is added and boiled to obtain a semi-fluid sauce, so that the bitter bamboo shoot-pickled egg sauce is obtained. The invention utilizes the two major characteristic food resources of the Yibin bitter bamboo shoots and the pickled eggs as the basic materials of the sauce, develops the sauce into the composite seasoning sauce which has the advantages of storage resistance, convenient carrying, convenient eating and multipurpose eating, provides a novel composite seasoning with complementary plant source food materials and animal source food materials for consumers, has more characteristics in nutrition and flavor, can improve the economic benefits of the bitter bamboo shoots and the pickled eggs, and promotes the continuous development of the industry of the bitter bamboo shoots and the pickled eggs.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a bitter bamboo shoot-pickled egg sauce and a preparation method thereof.
Background
Bitter bamboo shoots are also named sweet bamboo shoots and cold bamboo shoots, are mostly produced in subtropical monsoon climate areas, and are more produced in northern Guangdong areas, eastern Min areas and Sichuan areas. The bitter bamboo shoot production season is generally about 2 to 5 months per year under the influence of weather and climate. Bitter bamboo shoots are popular with people due to their bitter taste, thick flesh, tender texture, white color, etc., and can be called mountain delicacies. The bitter bamboo shoot contains abundant cellulose, microelements, various vitamins and amino acids, especially its bitter glycoside has the effect of stimulating macrophage generation, has the effects of preventing cancer and removing toxic substance, and is a natural green food. Due to the influence of short production season and processing and storage technology, the market time of supplying the fresh bitter bamboo shoots is short.
The Xufu aged egg pickled in wine is a traditional dish with good color, flavor and taste, and belongs to the Chuan vegetable series. The egg is produced in Sichuan Yibin, has red and bright color, mellow flavor, long flavor, rich nutrition, no damage to egg membrane, fragrant smell, bright and clean color, delicious and slightly sweet taste and bouquet when being eaten. The Xufu distilled grain egg is prepared by pickling fresh duck eggs with distilled grains, brown sugar, spices and the like, and has better taste for more than three years. When eating, the egg in wine is put in dish, added with proper amount of white sugar, then dropped with a little white spirit, and stirred with chopsticks slightly, after the egg, sugar and spirit are integrated, the egg can be eaten and drunk slowly, and its taste is unique. Due to the long production period, multiple processes and high cost of the Xufu distilled egg, and the special eating property, the Xufu distilled egg has small audience population and is influenced by consumption.
Based on the analysis, the method combines the characteristics of the bitter bamboo shoots and the pickled eggs, extends the traditional pickled eggs, processes the bitter bamboo shoots and the bitter bamboo shoots into the special sauce products and changes the eating method of the special sauce products, and has important significance for expanding the sale and eating range of the bitter bamboo shoots and the pickled eggs.
Disclosure of Invention
In view of the defects, the invention provides a bitter bamboo shoot-pickled egg sauce and a preparation method thereof aiming at the defects of short market supply time of fresh bitter bamboo shoots, less development of house pickled egg extended products and single eating method.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a bitter bamboo shoot-pickled egg sauce comprises:
30-37 parts of fermented bitter bamboo shoot sauce, 14-22 parts of fermented egg paste, 5-12 parts of sesame paste, 30-38 parts of rapeseed oil, 9-17 parts of glutinous rice cake chili and a proper amount of seasonings.
Further, the seasoning comprises: 2-4 parts of salt, 0.6-1.1 parts of monosodium glutamate and 0.5-0.8 part of white granulated sugar.
Further, the bitter bamboo shoot-pickled egg sauce comprises:
30-35 parts of fermented bitter bamboo shoot sauce, 15-20 parts of fermented egg paste, 5-10 parts of sesame paste, 30-35 parts of rapeseed oil, 10-15 parts of glutinous rice cake chili and a proper amount of seasonings.
Further, the seasoning comprises: 2-3 parts of salt, 0.7-0.9 part of monosodium glutamate and 0.6-0.8 part of white granulated sugar.
Further, the fermented bitter bamboo shoot sauce is prepared by the following method:
selecting fresh bitter bamboo shoots, removing shells, cutting off root fibrosis parts, cleaning, slicing or cutting into small sections, and making into sauce;
inoculating 0.1 part of compound lactobacillus fermentation powder for fermentation to obtain the fermented bitter bamboo shoot sauce.
Further, the fermentation temperature is 30-36 ℃, and the fermentation time is 48-96 hours.
Further, the compound lactobacillus fermentation powder is a mixture of lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus acidophilus according to a mass ratio of 1:1: 2.
Further, the glutinous rice cake chili is prepared by the following method:
boiling dried fructus Viticis negundo in boiling water for 5-8min, taking out, and draining;
mixing the two-chaste tree pepper, the pickled ginger and the garlic which are dried after the boiling water is swelled according to the mass ratio of 6:3:0.5:0.5, and grinding to obtain the glutinous rice cake pepper.
Further, the vinasse egg paste is prepared by the following method:
selecting cured Yibinxufu egg preserved in distillers 'grains, removing residual egg shells and egg shell soft films, quickly cleaning attachments such as rice grains, broken egg shells and the like on the surface by using cold boiled water, and then crushing by using a crusher to prepare the egg preserved in distillers' grains paste for later use.
The invention also discloses a method for preparing the bitter bamboo shoot-pickled egg sauce, which comprises the following steps:
adding the glutinous rice cake chili and the fermented bitter bamboo shoot sauce into the rapeseed oil, and frying with medium fire at the temperature of 110-;
then the fire power is adjusted to be small fire, and the seasoning, the egg paste with rice wine grains and the sesame paste are added and continuously stirred;
adding appropriate amount of purified water according to the viscosity degree, boiling to obtain semifluid sauce, and obtaining bitter bamboo shoot-pickled egg sauce.
Further, before the rapeseed oil is used, the following treatment is also included:
heating the rapeseed oil to 160-.
Furthermore, the adding proportion of the ginger slices, the caraway, the chive and the onion slices is 3%, 2%, 2% and 3% of the mass of the rape oil.
The invention also discloses the bitter bamboo shoot-pickled egg sauce prepared by any one of the preparation methods.
The invention has the beneficial effects that:
1. the invention overcomes the defects of short market time for supplying fresh bitter bamboo shoots and unbalanced annual supply; and the defect of single processing type of bitter bamboo shoots. The invention develops the bitter bamboo shoot into the compound seasoning sauce which can be used as a seasoning and can be mixed with noodles, steamed bread and the like, thereby expanding the variety of processed bitter bamboo shoots, increasing the variety of colors of bitter bamboo shoot foods and enriching the processing and utilizing method of bitter bamboo shoots.
2. The invention overcomes the defect that the egg industry is not developed before time due to the traditional eating method and the traditional consumption habit of the Xufu egg preserved in rice wine. The compound sauce is convenient to carry and diversified to eat, so that the original rich nutrition of the egg preserved in rice wine is kept, the extension product types of the egg preserved in rice wine are increased, the single traditional cold food consumption mode is changed, and the flavor of the egg preserved in rice wine is enriched.
3. The bitter bamboo shoot-pickled egg sauce provided by the invention adopts bitter bamboo shoots and pickled eggs as main raw materials, the bitter bamboo shoots are plant-source food materials containing dietary fibers and bitter glucoside substances, the pickled eggs are animal-source food materials rich in protein, and the nutrient components of the two are complementary, so that the bitter bamboo shoots-pickled egg sauce is a novel compound seasoning with more comprehensive nutrition.
Detailed Description
The present invention will be described in further detail with reference to specific examples. It should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples.
Example 1
A bitter bamboo shoot-pickled egg sauce comprises: 30 parts of fermented bitter bamboo shoot sauce, 18 parts of fermented egg paste, 8 parts of sesame paste, 30 parts of rapeseed oil, 10.5 parts of glutinous rice cake chili, 2 parts of salt, 0.8 part of monosodium glutamate and 0.7 part of white granulated sugar.
(1) Preparing fermented bitter bamboo shoot sauce: selecting fresh bitter bamboo shoots, removing shells, cutting root fibrosis parts, cleaning, slicing or cutting into small segments, making into sauce, inoculating 0.1 part of compound lactobacillus fermentation powder (the compound lactobacillus fermentation powder comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus acidophilus in a mass ratio of 1:1:2), uniformly stirring, and fermenting at 30 ℃ for 96 hours to obtain the fermented bitter bamboo shoot sauce for later use;
(2) preparing the fermented egg paste: selecting and pickling mature Yibinxufu egg, removing residual egg shells and egg shell soft films, quickly cleaning attachments such as rice grains, broken egg shells and the like on the surfaces by using cool boiled water, and then stirring and crushing by using a crusher to obtain egg paste for later use;
(3) preparing glutinous rice cake chili: boiling dried fructus Viticis negundo in boiling water for 5min, taking out, and draining; mixing the dewatered fructus Viticis negundo, pickled Capsici fructus, pickled rhizoma Zingiberis recens, and Bulbus Allii at mass ratio of 6:3:0.5:0.5, and grinding into glutinous rice cake Capsici fructus with mincing machine;
(4) preparing bitter bamboo shoot-pickled egg sauce: adding oleum Rapae into a pot, igniting and heating to 160 deg.C, adding rhizoma Zingiberis recens, herba Coriandri, herba Alii Fistulosi and Bulbus Allii Cepae, frying, and taking out rhizoma Zingiberis recens, herba Coriandri, herba Alii Fistulosi and Bulbus Allii Cepae; adding the glutinous rice cake chili and the fermented bitter bamboo shoot sauce into a pot, frying at 130 ℃ until fragrance is generated, adjusting the fire to a small fire, adding salt, white granulated sugar, monosodium glutamate, fermented egg paste and sesame paste into the pot, continuously stirring uniformly, adding a proper amount of purified water according to the viscosity degree, boiling to form a semi-fluid sauce material, and obtaining the bitter bamboo shoot-fermented egg sauce material.
Example 2
A bitter bamboo shoot-pickled egg sauce comprises: 33 parts of fermented bitter bamboo shoot sauce, 16 parts of fermented egg paste, 5 parts of sesame paste, 32 parts of rapeseed oil, 10.2 parts of glutinous rice cake chili, 2.5 parts of salt, 0.7 part of monosodium glutamate and 0.6 part of white granulated sugar.
(1) Preparing fermented bitter bamboo shoot sauce: selecting fresh bitter bamboo shoots, removing shells, cutting root fibrosis parts, cleaning, slicing or cutting into small segments, making into sauce, inoculating 0.1 part of compound lactobacillus fermentation powder (the compound lactobacillus fermentation powder comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus acidophilus in a mass ratio of 1:1:2), uniformly stirring, and fermenting at 33 ℃ for 72 hours to obtain fermented bitter bamboo shoot sauce for later use;
(2) preparing the fermented egg paste: selecting and pickling mature Yibinxufu egg, removing residual egg shells and egg shell soft films, quickly cleaning attachments such as rice grains, broken egg shells and the like on the surfaces by using cool boiled water, and then stirring and crushing by using a crusher to obtain egg paste for later use;
(3) preparing glutinous rice cake chili: boiling dried fructus Viticis negundo in boiling water for 7min, taking out, and draining; mixing the dewatered fructus Viticis negundo, pickled Capsici fructus, pickled rhizoma Zingiberis recens, and Bulbus Allii at mass ratio of 6:3:0.5:0.5, and grinding into glutinous rice cake Capsici fructus with mincing machine;
(4) preparing bitter bamboo shoot-pickled egg sauce: adding oleum Rapae into a pan, igniting and heating to 170 deg.C, adding rhizoma Zingiberis recens, herba Coriandri, herba Alii Fistulosi and Bulbus Allii Cepae, frying, and taking out rhizoma Zingiberis recens, herba Coriandri, herba Alii Fistulosi and Bulbus Allii Cepae; adding the glutinous rice cake chili and the fermented bitter bamboo shoot sauce into a pot, frying at 120 ℃ until fragrance is generated, adjusting the fire to a small fire, adding salt, white granulated sugar, monosodium glutamate, fermented egg paste and sesame paste into the pot, continuously stirring uniformly, adding a proper amount of purified water according to the viscosity degree, boiling to form a semi-fluid sauce material, and obtaining the bitter bamboo shoot-fermented egg sauce material.
Example 3
A bitter bamboo shoot-pickled egg sauce comprises: 32 parts of fermented bitter bamboo shoot sauce, 15 parts of fermented egg paste, 6 parts of sesame paste, 31 parts of rapeseed oil, 11.3 parts of glutinous rice cake chili, 3 parts of salt, 0.9 part of monosodium glutamate and 0.8 part of white granulated sugar.
(1) Preparing fermented bitter bamboo shoot sauce: selecting fresh bitter bamboo shoots, removing shells, cutting root fibrosis parts, cleaning, slicing or cutting into small segments, making into sauce, inoculating 0.1 part of compound lactobacillus fermentation powder (the compound lactobacillus fermentation powder comprises lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus acidophilus in a mass ratio of 1:1:2), uniformly stirring, and fermenting at 36 ℃ for 48 hours to obtain fermented bitter bamboo shoot sauce for later use;
(2) preparing the fermented egg paste: selecting and pickling mature Yibinxufu egg, removing residual egg shells and egg shell soft films, quickly cleaning attachments such as rice grains, broken egg shells and the like on the surfaces by using cool boiled water, and then stirring and crushing by using a crusher to obtain egg paste for later use;
(3) preparing glutinous rice cake chili: boiling dried fructus Viticis negundo in boiling water for 8min, taking out, and draining; mixing the dewatered fructus Viticis negundo, pickled Capsici fructus, pickled rhizoma Zingiberis recens, and Bulbus Allii at mass ratio of 6:3:0.5:0.5, and grinding into glutinous rice cake Capsici fructus with mincing machine;
(4) preparing bitter bamboo shoot-pickled egg sauce: adding oleum Rapae into a pan, igniting and heating to 180 deg.C, adding rhizoma Zingiberis recens, herba Coriandri, herba Alii Fistulosi and Bulbus Allii Cepae, frying, and taking out rhizoma Zingiberis recens, herba Coriandri, herba Alii Fistulosi and Bulbus Allii Cepae; adding the glutinous rice cake chili and the fermented bitter bamboo shoot sauce into a pot, frying at 110 ℃ until fragrance is generated, adjusting the fire to a small fire, adding salt, white granulated sugar, monosodium glutamate, fermented egg paste and sesame paste into the pot, continuously stirring uniformly, adding a proper amount of purified water according to the viscosity degree, boiling to form a semi-fluid sauce material, and obtaining the bitter bamboo shoot-fermented egg sauce material.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (10)
1. A bitter bamboo shoot-pickled egg sauce comprises:
30-37 parts of fermented bitter bamboo shoot sauce, 14-22 parts of fermented egg paste, 5-12 parts of sesame paste, 30-38 parts of rapeseed oil, 9-17 parts of glutinous rice cake chili and a proper amount of seasonings.
2. The bitter bamboo shoot-pickled egg sauce as claimed in claim 1, comprising:
30-35 parts of fermented bitter bamboo shoot sauce, 15-20 parts of fermented egg paste, 5-10 parts of sesame paste, 30-35 parts of rapeseed oil, 10-15 parts of glutinous rice cake chili and a proper amount of seasonings.
3. The bitter bamboo shoot-pickled egg sauce as claimed in claim 1 or 2, wherein:
the fermented bitter bamboo shoot sauce is prepared by the following method:
grinding edible parts of fresh bitter bamboo shoots into bitter bamboo shoot sauce for later use;
inoculating 0.1 part of compound lactobacillus fermentation powder for fermentation to obtain the fermented bitter bamboo shoot sauce.
4. The bitter bamboo shoot-pickled egg sauce as claimed in claim 3, wherein:
the fermentation temperature is 30-36 ℃, and the fermentation time is 48-96 hours.
5. The bitter bamboo shoot-pickled egg sauce as claimed in claim 3, wherein:
the compound lactobacillus fermentation powder is a mixture of lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus acidophilus according to a mass ratio of 1:1: 2.
6. The bitter bamboo shoot-pickled egg sauce as claimed in claim 1 or 2, wherein:
the vinasse egg paste is prepared by the following method:
selecting mature Symphytum's grains egg, removing residual egg shell and soft eggshell membrane, cleaning, and crushing into paste of grains egg for later use.
7. A method for preparing bitter bamboo shoot-pickled egg sauce as claimed in any one of claims 1 to 6, which comprises the following steps:
adding the glutinous rice cake chili and the fermented bitter bamboo shoot sauce into the rapeseed oil, and frying at the temperature of 110-;
reducing fire power, adding flavoring agent, fermented egg paste, and sesame paste, and stirring;
adding purified water, and boiling to obtain a semifluid sauce, to obtain a sauce containing bitter bamboo shoot and egg.
8. The production method according to claim 7, wherein:
the rapeseed oil also comprises the following treatment before use:
heating the rapeseed oil to 160-.
9. The production method according to claim 7, wherein:
the adding proportion of the ginger slices, the caraway, the chive and the onion slices is 3%, 2%, 2% and 3% of the mass of the rape oil.
10. A bitter bamboo shoot-pickled egg sauce prepared by the preparation method according to any one of claims 7 to 9.
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| CN111938128A (en) * | 2020-07-22 | 2020-11-17 | 宜宾筠竹食品有限公司 | Bitter bamboo shoot beef paste and preparation process thereof |
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| CN111938128A (en) * | 2020-07-22 | 2020-11-17 | 宜宾筠竹食品有限公司 | Bitter bamboo shoot beef paste and preparation process thereof |
| CN112690441A (en) * | 2021-01-26 | 2021-04-23 | 贵阳学院 | Mushroom sour and hot sauce |
| CN113017072A (en) * | 2021-04-27 | 2021-06-25 | 北京翰祺食品配料有限公司 | Xinjiang fried rice noodle sauce and preparation method thereof |
| CN113317487A (en) * | 2021-06-18 | 2021-08-31 | 贵州医科大学 | Green, safe and long-shelf-life agaricus bisporus beef chili sauce and preparation method thereof |
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