CN102845697A

CN102845697A - Pickling method for pickled bamboo

Info

Publication number: CN102845697A
Application number: CN2011101838239A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Current assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Priority date: 2011-07-01
Filing date: 2011-07-01
Publication date: 2013-01-02

Abstract

The invention discloses a pickling method for pickled bamboo, falling into the field of food industry. The invention can effectively solve the problem of simple taking method, lack of flavors, and inconveniency for long period preservation and transport. The product is prepared by removing the shells of fresh bamboos, washing for three times in a water pool, placing the clean bamboos into a wooden barrel, and dicing into small particles with a kitchen knife; removing shells of broad beans, soaking in a water pool for two days, and moving the soaked broad beans into a water jar with a colander; and placing the diced bamboo particles, soaked broad beans, table salt, prickly ash, pepper, chilli powder, sweet paste, five-spice powder, vegetable oil, and sesame oil into a water jar, stirring with a wooden rod, covering with a cover made of palm leaves, and fermenting for 180 days. The method can mainly be used for the production of prickled bamboo.

Description

The method for salting of bamboo shoot pickles

Technical field the present invention relates to a kind of method for salting of bamboo shoot pickles.

The background technology bamboo shoot is named again bamboo shoots, is a kind of nutritious food, but general bamboo shoot has such characteristics, and the eating method that is exactly general bamboo shoot is fairly simple, and taste is abundant not, inconvenient long preservation and transportation.

Summary of the invention the objective of the invention is to provide a kind of method for salting of bamboo shoot pickles, and it is fairly simple that it can effectively solve the eating method of general bamboo shoot, and taste is abundant not, the shortcoming of inconvenient long preservation and transportation.

The object of the present invention is achieved like this: remove with the shell of cutter with fresh bamboo shoots, then put into the pond and clean 3 times, then the bamboo shoots that clean up are put in the wooden barrel, kill into granule with kitchen knife; The shell of broad bean is removed, then put into the pond and soaked two days, with strainer soaked broad bean is got then that to put into water vat for subsequent use; Pour into together in the water vat with killing into short grained bamboo shoots, the broad bean that soaks, salt, Chinese prickly ash, pepper, chilli powder, sweet sauce, five-spice powder, rape oil, sesame oil, then stir with wooden stick, the lid of making of the palm leaf is again built it, by the time ferments to take out afterwards in 180 days to get final product.

The method for salting of bamboo shoot pickles, this product have lovely luster, glossy shinny, pleasant to the palate, characteristics that smell is fragrant.

The specific embodiment

Raw material side processed: 50 kilograms of new fresh bamboo shoots, 10 kilograms of broad beans, 5 kilograms of salt, Chinese prickly ash 200 grams, pepper 50 grams, chilli powder 100 grams, 10 kilograms in sweet sauce, five-spice powder 50 grams, 20 kilograms of rape oils, sesame oil 50 grams.

Preparation method:

1. remove with the shell of cutter with fresh bamboo shoots, then put into the pond and clean 3 times, then the bamboo shoots that clean up are put in the wooden barrel, kill into granule with kitchen knife.

The shell of broad bean is removed, then put into the pond and soaked two days, with strainer soaked broad bean is got then that to put into water vat for subsequent use.

Pour into together 5 kilograms of 10 kilograms of broad beans, the salt, Chinese prickly ash 200 grams, pepper 50 grams, chilli powder 100 grams, 10 kilograms in sweet sauce, five-spice powder 50 grams, 20 kilograms of rape oils, sesame oil 50 grams that kill into 50 kilograms on short grained bamboo shoots, soak in the water vat, then stir with wooden stick, the lid of making of the palm leaf is again built it, by the time ferments to take out afterwards in 180 days.

With bamboo basket the bamboo shoot pickles of making are packaged, pack 1 kilogram for every bag.

Claims

1. the method for salting of bamboo shoot pickles is characterized in that: remove with the shell of cutter with fresh bamboo shoots, then put into the pond and clean 3 times, then the bamboo shoots that clean up are put in the wooden barrel, kill into granule with kitchen knife; The shell of broad bean is removed, then put into the pond and soaked two days, with strainer soaked broad bean is got then that to put into water vat for subsequent use; Pour into together in the water vat with killing into short grained bamboo shoots, the broad bean that soaks, salt, Chinese prickly ash, pepper, chilli powder, sweet sauce, five-spice powder, rape oil, sesame oil, then stir with wooden stick, the lid of making of the palm leaf is again built it, by the time ferments to take out afterwards in 180 days to get final product.