CN115152972A - Bamboo shoot flower and preparation method thereof - Google Patents
Bamboo shoot flower and preparation method thereof Download PDFInfo
- Publication number
- CN115152972A CN115152972A CN202210939480.2A CN202210939480A CN115152972A CN 115152972 A CN115152972 A CN 115152972A CN 202210939480 A CN202210939480 A CN 202210939480A CN 115152972 A CN115152972 A CN 115152972A
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- China
- Prior art keywords
- bamboo shoots
- bamboo
- bamboo shoot
- shoots
- shoot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 191
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 191
- 241001330002 Bambuseae Species 0.000 title claims abstract description 191
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 191
- 239000011425 bamboo Substances 0.000 title claims abstract description 191
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000010411 cooking Methods 0.000 claims abstract description 36
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000005194 fractionation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L19/03—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a bamboo shoot flower and a preparation method thereof, wherein the preparation method comprises the following steps: peeling, cutting and grading the fresh bamboo shoots; cooking the graded fresh bamboo shoots, and then cooling and draining; tearing the cooled bamboo shoots into fine bamboo shoot strips, drying in the sun and packaging to obtain the bamboo shoot flowers; the bamboo shoot flower prepared by the preparation method disclosed by the invention is easy to soak and tender in taste, an antioxidant and a preservative are not required to be added in the preparation process, and the special flavor of the fresh bamboo shoot is reserved; in addition, the prepared bamboo shoot flower can be guaranteed to be fresh and tender and have thicker special flavor by controlling the specific cooking time, and the requirements of consumers are better met.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a bamboo shoot flower and a preparation method thereof.
Background
Bamboo shoots are the material of food in south of the Yangtze river, and in the past, the saying that bamboo shoots cannot be eaten in the living environment. Although all bamboo shoots are produced, not all bamboo shoots can be called as culinary products. The vegetable-type bamboo shoot must have a condition that the tissue is soft and has no bitterness or other unpleasant tastes, or has slight bitterness, and can be eaten after being processed and debittered.
At present, most of the dried bamboo shoots and the dried bamboo shoots are sold in the market in the form of dried bamboo shoots and bamboo shoots flowers, however, the dried bamboo shoots and the bamboo shoots flowers are very hard and difficult to soak, and the soaking time in clear water is long; in addition, different consumers have slightly different methods for soaking dried bamboo shoots and bamboo shoots flowers, so that the dried bamboo shoots and the bamboo shoots have different tastes, are easy to grow firewood, are hard and have poor tastes.
Disclosure of Invention
The invention aims to provide the bamboo shoot and the preparation method thereof, the bamboo shoot prepared by the preparation method is easy to soak and foam, has fresh and tender mouthfeel, and keeps the special flavor of the fresh bamboo shoots.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention provides a preparation method of bamboo shoot flowers, which comprises the following steps:
(a) Peeling, cutting and grading the fresh bamboo shoots;
(b) Cooking the graded fresh bamboo shoots, and then cooling and draining;
(c) And tearing the cooled bamboo shoots into fine bamboo shoot strips, drying in the sun and packaging to obtain the bamboo shoot flowers.
Preferably, the grading is to divide the bamboo shoots into big bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter of the bamboo shoots.
Preferably, the diameter of the big bamboo shoot is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm.
Preferably, the cooking time of the big bamboo shoots is 75-90 min, the cooking time of the middle bamboo shoots is 65-75 min, and the cooking time of the small bamboo shoots is 50-65 min.
Preferably, the drying manner is to place the bamboo shoots in a ventilated place for drying.
Preferably, the air drying time is 10-20 h.
Preferably, the diameter of the thin bamboo shoot strip is 2-4 mm.
The invention also provides a bamboo shoot prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that at least:
the bamboo shoot flower prepared by the preparation method disclosed by the invention is easy to soak and tender in taste, an antioxidant and a preservative are not required to be added in the preparation process, and the special flavor of the fresh bamboo shoot is reserved; in addition, the prepared bamboo shoot flower can be guaranteed to be fresh and tender and have thicker special flavor by controlling the specific cooking time, and the requirements of consumers are better met.
Detailed Description
The following describes embodiments of the present invention in detail with reference to the following embodiments. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment is a preparation method of bamboo shoots, which comprises the following steps:
(a) Peeling off and cutting ends of fresh bamboo shoots, and then dividing the fresh bamboo shoots into large bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter of the bamboo shoots, wherein the diameter of the large bamboo shoots is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm;
(b) Cooking the graded fresh bamboo shoots respectively, specifically, cooking the large bamboo shoots for 90min, cooking the medium bamboo shoots for 75min, and cooking the small bamboo shoots for 65min, taking out the bamboo shoots, cooling and draining;
(c) Tearing the cooled bamboo shoots into fine bamboo shoot strips with the diameter of 2-4 mm, then placing the bamboo shoots in a ventilated place for air drying for 10-20 h, and finally packaging to obtain the bamboo shoot flowers.
Example 2
The embodiment is a preparation method of bamboo shoots, which comprises the following steps:
(a) Peeling off and cutting ends of fresh bamboo shoots, and then dividing the fresh bamboo shoots into large bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter of the bamboo shoots, wherein the diameter of the large bamboo shoots is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm;
(b) Respectively cooking the graded fresh bamboo shoots, specifically, cooking time of big bamboo shoots is 85min, cooking time of middle bamboo shoots is 70min, cooking time of small bamboo shoots is 60min, and then fishing out the bamboo shoots, cooling and draining;
(c) Tearing the cooled bamboo shoots into fine bamboo shoot strips with the diameter of 2-4 mm, then placing the bamboo shoots in a ventilated place for air drying for 10-20 h, and finally packaging to obtain the bamboo shoot flowers.
Example 3
The embodiment is a preparation method of bamboo shoots, which comprises the following steps:
(a) Peeling off and cutting ends of fresh bamboo shoots, and then dividing the fresh bamboo shoots into large bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter of the bamboo shoots, wherein the diameter of the large bamboo shoots is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm;
(b) Respectively cooking the graded fresh bamboo shoots, specifically, cooking time of big bamboo shoots is 80min, cooking time of middle bamboo shoots is 65min, cooking time of small bamboo shoots is 55min, and then fishing out the bamboo shoots, cooling and draining;
(c) Tearing the cooled bamboo shoots into fine bamboo shoot strips with the diameter of 2-4 mm, then placing the bamboo shoots in a ventilated place to air-dry for 10-20 h, and finally packaging to obtain the bamboo shoot flowers.
Example 4
The embodiment is a preparation method of bamboo shoots, which comprises the following steps:
(a) Peeling off and cutting ends of fresh bamboo shoots, and then dividing the fresh bamboo shoots into large bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter of the bamboo shoots, wherein the diameter of the large bamboo shoots is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm;
(b) Respectively cooking the graded fresh bamboo shoots, specifically, cooking time of big bamboo shoots is 75min, cooking time of middle bamboo shoots is 65min, cooking time of small bamboo shoots is 50min, and then fishing out the bamboo shoots, cooling and draining;
(c) Tearing the cooled bamboo shoots into fine bamboo shoot strips with the diameter of 2-4 mm, then placing the bamboo shoots in a ventilated place for air drying for 10-20 h, and finally packaging to obtain the bamboo shoot flowers.
Example 5
The embodiment is a preparation method of bamboo shoot, which comprises the following steps:
(a) Peeling off and cutting ends of fresh bamboo shoots, and then dividing the fresh bamboo shoots into large bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter of the bamboo shoots, wherein the diameter of the large bamboo shoots is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm;
(b) Respectively cooking the graded fresh bamboo shoots, specifically, cooking time of big bamboo shoots is 80min, cooking time of middle bamboo shoots is 70min, cooking time of small bamboo shoots is 60min, and then fishing out the bamboo shoots, cooling and draining;
(c) Tearing the cooled bamboo shoots into fine bamboo shoot strips with the diameter of 2-4 mm, then placing the bamboo shoots in a ventilated place for air drying for 10-20 h, and finally packaging to obtain the bamboo shoot flowers.
Example 6
The embodiment is a preparation method of bamboo shoots, which comprises the following steps:
(a) Peeling off and cutting ends of fresh bamboo shoots, and then dividing the fresh bamboo shoots into large bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter of the bamboo shoots, wherein the diameter of the large bamboo shoots is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm;
(b) Respectively cooking the graded fresh bamboo shoots, specifically, cooking time of big bamboo shoots is 75min, cooking time of middle bamboo shoots is 65min, cooking time of small bamboo shoots is 50min, and then fishing out the bamboo shoots, cooling and draining;
(c) Tearing the cooled bamboo shoots into fine bamboo shoot strips with the diameter of 2-4 mm, then placing the bamboo shoots in a ventilated place for air drying for 10-20 h, and finally packaging to obtain the bamboo shoot flowers.
The bamboo shoot flower prepared by the embodiment of the invention is easy to be soaked and has fresh and tender mouthfeel, an antioxidant and a preservative are not required to be added in the preparation process, and the special flavor of the fresh bamboo shoot is reserved; in addition, the prepared bamboo shoot flower can be guaranteed to be fresh and tender and have thicker special flavor by controlling the specific cooking time, and the requirements of consumers can be better met.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (8)
1. The preparation method of the bamboo shoot flower is characterized by comprising the following steps:
(a) Peeling, cutting and grading the fresh bamboo shoots;
(b) Cooking the graded fresh bamboo shoots, and then cooling and draining;
(c) And tearing the cooled bamboo shoots into fine bamboo shoot strips, drying in the sun and packaging to obtain the bamboo shoot flowers.
2. The method for preparing the bamboo shoot as claimed in claim 1, wherein the fractionation is to divide the bamboo shoots into large bamboo shoots, medium bamboo shoots and small bamboo shoots according to the diameter size of the bamboo shoots.
3. The preparation method of claim 2, wherein the diameter of the big bamboo shoot is 6-10 cm; the diameter of the middle bamboo shoot is 10-13 cm; the diameter of the small bamboo shoot is 13-20 cm.
4. The preparation method of claim 2, wherein the cooking time of the big bamboo shoots is 75-90 min, the cooking time of the middle bamboo shoots is 65-75 min, and the cooking time of the small bamboo shoots is 50-65 min.
5. The method according to claim 1, wherein the bamboo shoot is air-dried in a ventilated place.
6. The method according to claim 5, wherein the air-drying time is 10 to 20 hours.
7. The method according to claim 1, wherein the diameter of the bamboo shoot strips is 2 to 4mm.
8. Bamboo shoot flower obtained by the preparation method of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210939480.2A CN115152972A (en) | 2022-08-05 | 2022-08-05 | Bamboo shoot flower and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210939480.2A CN115152972A (en) | 2022-08-05 | 2022-08-05 | Bamboo shoot flower and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115152972A true CN115152972A (en) | 2022-10-11 |
Family
ID=83478864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210939480.2A Pending CN115152972A (en) | 2022-08-05 | 2022-08-05 | Bamboo shoot flower and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115152972A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029273A (en) * | 2015-07-31 | 2015-11-11 | 桐城市兴新食品有限公司 | Processing method for dried CV.Ventricousinternode shoots |
| CN105519665A (en) * | 2015-12-14 | 2016-04-27 | 宁国市和盛昌农林发展有限责任公司 | Dried bamboo shoot processing method |
| CN106889510A (en) * | 2015-12-18 | 2017-06-27 | 池州市贵池区吉亮山野菜开发有限公司 | A kind of preparation method of dried bamboo shoots |
| CN113508833A (en) * | 2021-07-19 | 2021-10-19 | 沈亚杰 | Dried bamboo shoots easy to foam and making method thereof |
-
2022
- 2022-08-05 CN CN202210939480.2A patent/CN115152972A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029273A (en) * | 2015-07-31 | 2015-11-11 | 桐城市兴新食品有限公司 | Processing method for dried CV.Ventricousinternode shoots |
| CN105519665A (en) * | 2015-12-14 | 2016-04-27 | 宁国市和盛昌农林发展有限责任公司 | Dried bamboo shoot processing method |
| CN106889510A (en) * | 2015-12-18 | 2017-06-27 | 池州市贵池区吉亮山野菜开发有限公司 | A kind of preparation method of dried bamboo shoots |
| CN113508833A (en) * | 2021-07-19 | 2021-10-19 | 沈亚杰 | Dried bamboo shoots easy to foam and making method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221011 |
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| RJ01 | Rejection of invention patent application after publication |