CN101589788A - A kind of ready-to-eat seasoning bamboo shoot and preparation method thereof - Google Patents
A kind of ready-to-eat seasoning bamboo shoot and preparation method thereof Download PDFInfo
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- CN101589788A CN101589788A CNA2009101000436A CN200910100043A CN101589788A CN 101589788 A CN101589788 A CN 101589788A CN A2009101000436 A CNA2009101000436 A CN A2009101000436A CN 200910100043 A CN200910100043 A CN 200910100043A CN 101589788 A CN101589788 A CN 101589788A
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Abstract
The invention provides a kind of ready-to-eat seasoning bamboo shoot, with bright bamboo shoot silk and edible mycelia is primary raw material, be mixed with the seasoning seasoning matter and make, described bright bamboo shoot silk and edible mushroom yarn quality ratio are 50～70: 30～50, described bright bamboo shoot silk is prepared by following method: new fresh bamboo shoots poach 5～30 minutes in boiling water, through rinsing, chopping, dehydration (bamboo shoot that are will be through poach ripe and that be cut into silk place centrifugal dehydrator to dewater) to water content is 65～95%, makes described bright bamboo shoot silk; Described edible mycelia is prepared by following method: dry edible mushroom soak 5～30 minutes, control water content be 65～85%, chopping makes described edible mycelia.Seasoning bamboo shoot product of the present invention does not add any anticorrisive agent, and the shelf-life can reach more than 1 year, is a kind of natural nutraceutical fully, delicious flavour, and instant bagged relatively adapts to numerous regional consumers in general's tastes.
Description
(1) technical field
The present invention relates to a kind of ready-to-eat seasoning bamboo shoot and preparation method thereof, belong to the instant food manufacture field.
(2) background technology
At present, series such as bamboo shoots processing major product has boiled bamboo shoots, pickles bamboo shoot, dried bamboo shoots and seasoning bamboo shoot, the former three boiled bamboo shoots, pickle bamboo shoot and the dried bamboo shoots goods are traditional product, wherein boiled bamboo shoots accounts for 30% processing capacity and is mainly used in outlet, often be limited by the foreign export situation, added value of product is low, and environmental pollution is serious.And pickle bamboo shoot, the dried bamboo shoots product is single, the taste dullness, and pickle bamboo shoot particularly bamboo shoot easily produce the nitrite health risk, domestic sales volume is limited.Therefore, develop and a kind ofly not only be suitable for mass consumption, but also the natural nutrition bamboo shoot series food of dark added value arranged, meet the consumption demand of people's uphold nature.
China carries out Mr. Liao Guanglu (1989, the research of bamboo class, 8 rolled up for the 1st phases) that seasoning bamboo shoot research starts from institute of Jiangxi Province woods section in 1987, is raw material with the something lost bamboo shoot of morning spring bamboo and bamboo grove middle and later periods, weak bamboo shoot and part winter bamboo shoot.And posttension upright admire wait (1998, forestry science and technology exploitation, the 6th phase) with the shoot of mao bamboo, the little bamboo shoot serial seasoning bamboo shoots such as pungent bamboo shoot, pickled cabbage with shredded bamboo shoot, braised bamboo shoots that have been development of raw materials; Jinchuan etc. (1999, forestry science and technology exploitation, the 3rd phase) are with the green bamboo (being commonly called as bambusa lapidea shoots) of the abounding with Xia Qiu soft dress seasoning bamboo shoot that has been development of raw materials; It is raw material that Bai Weidong etc. (2006, processing of farm products academic periodical, the 1st phase) select with winter bamboo shoot; The braised bamboo shoots of Li Weirong etc. (2004, Lishui agricultural science and technology, the 1st phase) processing are raw material with bamboo shoots and thunder bamboo shoot.Along with the continuous development of seasoning bamboo shoot product research and exploitation, no matter be manufacturer or output at present, portion is increasing in bamboo shoots processing.Yet, the bamboo shoot product orientation is similar on the market, and taste is single, can not satisfy numerous consumers' requirement, and food-safety problem happens occasionally, thus develop a kind of special taste, the ready-to-eat seasoning bamboo shoot that meets bigger consumption category, natural safety, instant will become the new bright spot of bamboo shoots processing.
(3) summary of the invention
The objective of the invention is: a kind of ready-to-eat seasoning bamboo shoot and method for producing thereof are provided, and this seasoning bamboo shoot product does not add any anticorrisive agent, and the shelf-life can reach more than 1 year, it is a kind of natural nutraceutical fully, delicious flavour, instant bagged relatively adapts to numerous regional consumers in general's tastes.
The technical solution used in the present invention is: a kind of ready-to-eat seasoning bamboo shoot, with bright bamboo shoot silk and edible mycelia is primary raw material, be mixed, sterilize and make with the seasoning seasoning matter, described bright bamboo shoot silk and edible mushroom yarn quality ratio are 50～70: 30～50, described bright bamboo shoot silk is prepared by following method: new fresh bamboo shoots poach 5～30 minutes in boiling water, new fresh bamboo shoots is selected the fresh shoot of mao bamboo, thunder bamboo shoot usually for use.Through rinsing, chopping, dehydration (bamboo shoot that are will be through poach ripe and that be cut into silk place centrifugal dehydrator to dewater) to water content is 65～95%, makes described bright bamboo shoot silk; Described edible mycelia is prepared by following method: dry edible mushroom soak 5～30 minutes, control water content be 65～85%, chopping makes described edible mycelia, packs 65～120 ℃ of pasteurization 20min～60min.Edible mushroom does and selects dried thin mushroom or black fungus usually for use, is cut into usually and is about 4cm, the strand of wide about 0.5cm.。The present invention adopts the vacuum combined package bag of high temperature resistant sterilization to do packaging bag of the present invention.
Edible mushrooms such as high-quality fresh bamboo shoots, black fungus or mushroom that the present invention selects for use are raw material, scientific and reasonable batching, working process parameter and production processes such as strict control poach time and temperature.Bright bamboo shoot are handled the poach time and will control well, and are thoroughly well cooked but not mushy, are generally and boil 5～30 minutes in the boiling water; Dry edible mushroom such as black fungus or the mushroom time of being soaked in water should be just right, and is crisp and do not split, and generally soaked 5～30 minutes.The seasoning seasoning matter can be conventional flavoring, as salt, sugar, monosodium glutamate, capsicum etc., can add voluntarily according to taste.
Described edible mushroom can be conventional edible fungi, selects black fungus or mushroom among the present invention for use.
Preferably, described ready-to-eat seasoning bamboo shoot is made by the following raw material of quality proportioning:
50～70 parts of bright bamboo shoot silks
30～50 parts of edible mycelia
1.0～5.0 parts of salt
2.0～6.0 parts in sugar
0.1～1.0 part of monosodium glutamate
2.0～6.0 parts of chili oils
0.3～3 part in capsicum
1.0～4.0 parts of spices.
Sugar is the abbreviation of table sugar, and the kind that comprises is more, but daily edible mainly be three kinds in white granulated sugar, brown sugar or rock sugar, the main component of these three kinds of sugar all is a sucrose; Chili oil is a chilli oil, is made by chilli powder and vegetable oil; Spice can be five-spice powder, pepper powder, zanthoxylum powder etc.
The invention still further relates to a kind of method for preparing described ready-to-eat seasoning bamboo shoot, described method comprises:
(1) bright bamboo shoot silk preparation: new fresh bamboo shoots poach 5～30 minutes in boiling water, through rinsing, chopping, dewater to water content be 65～95%, make described bright bamboo shoot silk;
(2) edible mycelia preparation: it is 65～85% that dry edible mushroom is soaked 5～30 minutes, control water content, and chopping makes described edible mycelia;
(3) seasoning bamboo shoot preparation: with mass ratio is that 50～70: 30～50 bright bamboo shoot silk and edible mycelia mix, and adds the seasoning seasoning matter, stirs, and vacuum sealed package, 65～120 ℃ of pasteurization 20min～60min make described ready-to-eat seasoning bamboo shoot.
Concrete, described method is as follows:
(1) bright bamboo shoot silk preparation: new fresh bamboo shoots poach 5～30 minutes in boiling water, through rinsing, chopping, dewater to water content be 65～95%, make described bright bamboo shoot silk;
(2) edible mycelia preparation: it is 65～85% that dry edible mushroom is soaked 5～30 minutes, control water content, and chopping makes described edible mycelia;
(3) seasoning bamboo shoot preparation: according to the quality proportioning of 60～70 parts of shoot of mao bamboo bamboo shoot silks, black fungus or 40～50 parts on mushroom, 1.0～3.0 parts of salt, 3.0～5.0 parts of white granulated sugars, 0.5～1.0 part of monosodium glutamate, 3.0～5.0 parts of chili oils, 0.6～2 part in capsicum, 2.0～4.0 parts of five-spice powders, each raw material is mixed, stir, vacuum sealed package, 65～120 ℃ of pasteurization 20min～60min make described ready-to-eat seasoning bamboo shoot.
Preferably, described bamboo shoots are the shoot of mao bamboo or thunder bamboo shoot, and described dry edible mushroom is selected the mushroom dry product for use, and described sugar is white granulated sugar, and described spice is preferably five-spice powder.
Beneficial effect of the present invention is mainly reflected in: seasoning bamboo shoot product of the present invention does not add any anticorrisive agent, is a kind of natural nutraceutical fully, delicious flavour; With the seasoning bamboo shoot of the inventive method processing, guarantee also can reach more than 1 year in adding preservative agent following shelf-life of condition not, instant bagged relatively adapts to numerous regional consumers in general's tastes.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1:
Choose the fresh shoot of mao bamboo, decapsidate, 20 minutes post rinses of poach and be cut into long 4cm in boiling water, wide 0.5cm, the strand of thick 0.5cm, dehydration is 10 minutes in centrifugal dehydrator; Choose the measured dried black fungus of matter through the dehydration after 30 minutes of water logging bubble, measuring water content with moisture determination instrument is 70%, is cut into long 4cm, wide 0.5cm silk sheet, prepare burden then, take by weighing bamboo shoot silk 60g (quality is heavy) and black fungus silk 40g (quality is heavy), salt 3.0g, white granulated sugar 5.0g through above-mentioned processing, monosodium glutamate 0.4g, chili oil 5g, capsicum 2g, five-spice powder 1.5g; Stir; Packing; Adopt the autoclave sterilization method again, temperature is controlled at 100 ℃, and the time is controlled at 30min, cases after air-dry then.
Embodiment 2:
Choose the fresh shoot of mao bamboo, decapsidate, 20 minutes post rinses of poach and chopping in boiling water, dehydration is 15 minutes in centrifugal dehydrator; Choose the measured dried thin mushroom of matter through the dehydration after 30 minutes of water logging bubble, measuring water content with moisture determination instrument is 85%, chopping is prepared burden then, takes by weighing bamboo shoot silk 70g (quality is heavy) and mushroom silk 30g (quality is heavy) through above-mentioned processing, salt 3.0g, white granulated sugar 5.0g, monosodium glutamate 0.4g, chili oil 5g, capsicum 2g, five-spice powder 1.5g; Stir; Packing; Adopt pasteurization again, temperature is controlled at 90 ℃, and the time is controlled at 40min, cases after air-dry then.
Embodiment 3:
Choose fresh thunder bamboo shoot, decapsidate, 20 minutes post rinses of poach and chopping in boiling water, dehydration is 10 minutes in centrifugal dehydrator; Choose the measured dried black fungus of matter through the dehydration after 30 minutes of water logging bubble, measuring water content with moisture determination instrument is 65%, chopping is prepared burden then, takes by weighing bamboo shoot silk 65g and black fungus silk 35g through above-mentioned processing, salt 2.0g, white granulated sugar 5.0g, monosodium glutamate 0.4g, chili oil 5g, capsicum 2g, five-spice powder 1.5g; Stir; Packing; Adopt pasteurization again, temperature is controlled at 85 ℃, and the time is controlled at 45min, cases after air-dry then.
Embodiment 4:
Choose fresh thunder bamboo shoot, decapsidate, 20 minutes post rinses of poach and chopping in boiling water, dehydration is 10 minutes in centrifugal dehydrator; Choose the measured dried thin mushroom of matter through the dehydration after 30 minutes of water logging bubble, measuring water content with moisture determination instrument is 70%, and chopping is prepared burden then, take by weighing bamboo shoot silk 60g and mushroom silk 40g, salt 3.0g, white granulated sugar 5.0g, monosodium glutamate 0.4g through above-mentioned processing, chili oil 5g, capsicum 2g, five-spice powder 1.5g; Stir; Packing; Adopt autoclaving again, temperature is controlled at 110 ℃, and the time is controlled at 20min, cases after air-dry then.
The present invention protects category, and not being only applicable to above-mentioned is the seasoning bamboo shoot series of primary raw material with the fresh shoot of mao bamboo or thunder bamboo shoot, black fungus or mushroom, is applicable to that also other new fresh bamboo shoots and other edible mushroom are the serial flavouring of raw material;
Embodiment 5
We have carried out the measurement of Escherichia coli content in the context of detection of product safety.Coliform is one of important indicator of estimating food hygiene quality, is widely used in the food sanitation both at home and abroad at present.Colibacillary detection method reference standard GB 4789.28 lactose cholate fermentation methods detect.
Gained embodiment 1, embodiment 2, embodiment 3, embodiment 4 products are deposited in shady and cool lucifuge place, and an Escherichia coli content was detected at every interval in three months.Select 3 repetitions in the detection.The results are shown in Table 1
Table 1 Escherichia coli assay √ represents aerogenesis (positive), and x represents not aerogenesis (feminine gender)
Show that by the result who detects product deposits in shady and cool lucifuge place, after 12 months, detect, also be not subjected to colibacillary pollution.Confirm that this product can deposit 1 year at least.
Claims (10)
1. ready-to-eat seasoning bamboo shoot, with bright bamboo shoot silk and edible mycelia is primary raw material, be mixed, sterilize and make with the seasoning seasoning matter, described bright bamboo shoot silk and edible mushroom yarn quality ratio are 50～70: 30～50, described bright bamboo shoot silk is prepared by following method: new fresh bamboo shoots poach 5～30 minutes in boiling water, through rinsing, chopping, dewater to water content be 65～95%, make described bright bamboo shoot silk; Described edible mycelia is prepared by following method: it is 65～85% that dry edible mushroom is soaked 5～30 minutes, dehydration control water content, and chopping makes described edible mycelia, packs 65～120 ℃ of pasteurization 20min～60min.
2. ready-to-eat seasoning bamboo shoot as claimed in claim 1 is characterized in that described edible mushroom is black fungus or mushroom.
3. ready-to-eat seasoning bamboo shoot as claimed in claim 1 or 2 is characterized in that described ready-to-eat seasoning bamboo shoot made by the following raw material of quality proportioning:
50～70 parts of bright bamboo shoot silks
30～50 parts of edible mycelia
1.0～5.0 parts of salt
2.0～6.0 parts in sugar
0.1～1.0 part of monosodium glutamate
2.0～6.0 parts of chili oils
0.3～3 part in capsicum
1.0～4.0 parts of spices.
4. one kind prepares the method for ready-to-eat seasoning bamboo shoot according to claim 1, and described method comprises:
(1) bright bamboo shoot silk preparation: new fresh bamboo shoots poach 5～30 minutes in boiling water, through rinsing, chopping, dewater to water content be 65～95%, make described bright bamboo shoot silk;
(2) edible mycelia preparation: dry edible mushroom is soaked 3～30 minutes, dehydration, and the control water content is 65～85%, and chopping makes described edible mycelia;
(3) seasoning bamboo shoot preparation: with mass ratio is that 50～70: 30～50 bright bamboo shoot silk and edible mycelia mix, and adds the seasoning seasoning matter, stirs, and 65～120 ℃ of pasteurization 20min～60min make described ready-to-eat seasoning bamboo shoot.
5. method as claimed in claim 4 is characterized in that described method is as follows:
(1) bright bamboo shoot silk preparation: new fresh bamboo shoots poach 5～30 minutes in boiling water, through rinsing, chopping, dewater to water content be 65～95%, make described bright bamboo shoot silk;
(2) edible mycelia preparation: it is 65～85% that dry edible mushroom is soaked 5～30 minutes, dehydration control water content, and chopping makes described edible mycelia;
(3) seasoning bamboo shoot preparation: according to the quality proportioning of 50～70 parts of bright bamboo shoot silks, 30～50 parts of edible mycelia, 1.0～5.0 parts of salt, 2.0～6.0 parts in sugar, 0.1～1.0 part of monosodium glutamate, 2.0～6.0 parts of chili oils, 0.3～3 part in capsicum, 1.0～4.0 parts of spices, each raw material is mixed, stir, vacuum-packed, 65～120 ℃ of pasteurization 20min～60min make described ready-to-eat seasoning bamboo shoot.
6. method as claimed in claim 5 is characterized in that described bright bamboo shoot silk is shoot of mao bamboo bamboo shoot silk or thunder bamboo shoot bamboo shoot silk.
7. method as claimed in claim 5 is characterized in that described sugar is white granulated sugar, brown sugar or rock sugar.
8. method as claimed in claim 5 is characterized in that described spice is five-spice powder, pepper powder or zanthoxylum powder.
9. method as claimed in claim 5 is characterized in that described edible mycelia is black fungus or mushroom.
10. method as claimed in claim 5 is characterized in that the preparation of described seasoning bamboo shoot is by following quality proportioning preparation: 60～70 parts of shoot of mao bamboo bamboo shoot silks, black fungus or 40～50 parts on mushroom, 1.0～3.0 parts of salt, 3.0～5.0 parts of white granulated sugars, 0.5～1.0 part of monosodium glutamate, 3.0～5.0 parts of chili oils, 0.6～2 part in capsicum, 2.0～4.0 parts of five-spice powders.
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| CNA2009101000436A CN101589788A (en) | 2009-06-25 | 2009-06-25 | A kind of ready-to-eat seasoning bamboo shoot and preparation method thereof |
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| CNA2009101000436A CN101589788A (en) | 2009-06-25 | 2009-06-25 | A kind of ready-to-eat seasoning bamboo shoot and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106541A (en) * | 2011-01-30 | 2011-06-29 | 建瓯绿剑食品有限公司 | Bamboo shoot kettle rice |
| CN102871111A (en) * | 2012-10-19 | 2013-01-16 | 富阳市杭富罐头食品有限公司 | Method for processing crisp bamboo shoots with agaric |
| CN103349235A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Blood-activating and blood stasis-dispersing spicy convenient bamboo shoots and making method thereof |
-
2009
- 2009-06-25 CN CNA2009101000436A patent/CN101589788A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106541A (en) * | 2011-01-30 | 2011-06-29 | 建瓯绿剑食品有限公司 | Bamboo shoot kettle rice |
| CN102106541B (en) * | 2011-01-30 | 2013-04-24 | 建瓯绿剑食品有限公司 | Bamboo shoot kettle rice |
| CN102871111A (en) * | 2012-10-19 | 2013-01-16 | 富阳市杭富罐头食品有限公司 | Method for processing crisp bamboo shoots with agaric |
| CN103349235A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Blood-activating and blood stasis-dispersing spicy convenient bamboo shoots and making method thereof |
| CN103349235B (en) * | 2013-06-08 | 2016-01-20 | 安徽天赋生物科技有限公司 | A kind of pungent promoting blood circulation and removing blood stasis facilitates bamboo shoots and preparation method thereof |
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Open date: 20091202 |