JP2006000093A - Method for producing frozen boiled chinese bamboo shoot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a frozen boiled Chinese bamboo shoot so as to be used in recent society simply as a raw material or as a foodstuff in a household, also to seek simplicity for a food maker, restaurant or consumer and also to improve its taste by improving a dried or salted Chinese bamboo shoot which is developed by a human wisdom and conventionally prepared by naturally fermenting the Chines bamboo shoot (Dendrocalamus latiflorus) to prepare the seasoned Chinese bamboo shoot for eating, and then drying or salting it for preservation and thereby stopping its lactic acid fermentation for improving its preservation property in the course of its long history. <P>SOLUTION: This frozen boiled Chinese bamboo shoot is prepared by boiling the fermented Chinese bamboo shoot to kill lactobacillus and freezing without drying or salting. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention is a method for preserving fermented hemp bamboo (Machiku), which is different from the method for producing dried menma and salted menma, in which lactic acid fermentation is stopped by drying or salting since ancient times, and storage stability is improved. Further, the present invention relates to a method for producing menma as a raw material, in which lactic acid bacteria are killed by boiling and frozen, thereby improving the storage stability and improving the functionality and convenience as a raw material for food manufacturers.
At the same time, it is also a new method for producing boiled menma, which is a commercial food.

Problems to be solved by the invention

Menma harvests approximately 1 m of hemp bamboo (machiku), boils it, removes skin and nodes, cools it, seals it in bamboo shoots with vinyl, and performs natural lactic acid fermentation for about 1 to 2 months. . Thereafter, the lactic acid fermentation is stopped by sun drying or salting to enhance the storage stability. This is the conventional method for producing raw material menma. Using this dried menma or salted menma as a raw material, boiled menma as a commercial food is exposed to water for a long time, dried back by boiling, salted back, and then the menma and pH adjusting solution in the bag , Sterilized by heating and sealed to make boiled menma and commercialized as a commercial food. Boiled menma for commercial use or boiled menma for business use are not usually eaten as they are, but are usually eaten after being cooked and flavored or mixed with other ingredients (meat and vegetables) and cooked. is there.
Conventional dry and salted menma have the following disadvantages.
(Ii) By drying or salting, after drying or salting, muscles remain and at the same time the crispness is poor.
(B) Dried or salted raw material menma is a process of producing commercial boiled menma, and it takes a lot of labor, time and cost to return to drying and return to salt.
(C) Menma's original savory ingredients are washed away by drying and salting.
(D) In the process of producing boiled menma as a commercial food or a commercial food, pH adjustment is performed in order to increase the storage stability, but this causes acidity and inhibits the original taste of menma.
The present invention has been made to eliminate these drawbacks.

Means for solving the problem

The fermented hemp bamboo was stored frozen by killing and freezing the lactic acid bacteria by boiling instead of stopping the lactic fermentation by drying or salting.

The invention's effect

The present invention is as described above. Since the fermented hemp bamboo is frozen without being dried or salted, a drying or salting return step is not necessary. Since it can be used as a food simply by thawing, it has improved the convenience of manufacturing or cooking for food manufacturers, restaurants and consumers. This manufacturing method realized a boiled menma that can be used for both raw and commercial menma. The taste of this frozen boiled menma had no pH-adjusting sourness, no streaks, soft, crisp, good texture, and a delicious menma.

Hereinafter, embodiments of the present invention will be described.
Foreign matter and impurities of fermented hemp bamboo are removed, sliced, exposed to water, and then boiled. After boiling, cool and then IQF (rapid rose freezing) or BQF (rapid block freezing).

The raw hemp bamboo grown up to about 1m is harvested from the bamboo forest, boiled, placed in a bamboo basket, sealed with vinyl, and subjected to natural lactic acid fermentation. The fermented hemp bamboo is brought into the factory, washed, trimmed, sliced, exposed to water, and boiled.
Cool after boiling, freeze in IQF (rapid freezing) or BQF (rapid block freezing) and store frozen.

Process chart

Claims (2)

  A method for producing raw material menma, in which fermented hemp bamboo is killed by boiled lactic acid bacteria and freezing is enhanced to preserve and used as a raw material for commercial boiled menma like dried menma and salted menma.   Frozen boiled menma produced by the production method according to claim 1, wherein fermented hemp bamboo, which is a raw material of dried menma or salted menma, is used as a raw material to kill lactic acid bacteria by boiling and to improve the storage stability by freezing. Manufacturing method.

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