CN103349233A - Flavor moso bamboo shoot pickle and manufacturing method thereof - Google Patents
Flavor moso bamboo shoot pickle and manufacturing method thereof Download PDFInfo
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- CN103349233A CN103349233A CN2013102264654A CN201310226465A CN103349233A CN 103349233 A CN103349233 A CN 103349233A CN 2013102264654 A CN2013102264654 A CN 2013102264654A CN 201310226465 A CN201310226465 A CN 201310226465A CN 103349233 A CN103349233 A CN 103349233A
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Abstract
The purpose of the invention is to disclose a flavor moso bamboo shoot pickle and a manufacturing method thereof. The flavor moso bamboo shoot pickle comprises 40-50 parts by weight of moso bamboo shoot, 15-25 parts by weight of broad bean, 5-7 parts by weight of radix aucklandiae, 3-4 parts by weight of fructus amomi, 2-3 parts by weight of fried medicated leaven, 2-3 parts by weight of malt, 1-2 parts by weight of acanthopanax senticosus leaf, 0.6-1 part by weight of rhodiola root, 0.6-0.8 part by weight of pomegranate leaf, 0.4-0.6 part by weight of papaya leaf, 8-10 parts by weight of thick broad-bean sauce, 6-8 parts by weight of rapeseed oil, 4-6 parts by weight of yellow rice wine, 6-8 parts by weight of garlic and an appropriate amount of salt. The flavor moso bamboo shoot pickle has a unique flavor, and crisp and tender taste, and is convenient to buy and carry. The added radix aucklandiae can smooth qi and stop pain, has a very good effect on stomach duct and abdomen distending pain caused by qi-stagnation of spleens and stomachs, and also can rectify the qi and smooth livers, invigorate the spleens and remove stagnation, and adjust the qi-stagnation of the stomachs and intestines. The fructus amomi and the like can smooth the qi and broaden zhong, and can strengthen the stomachs and help digestion. The flavor moso bamboo shoot pickle has multiple traditional Chinese medicine ingredients which are beneficial to human bodies, and is beneficial to the human bodies by long-term eating.
Description
Technical field
The present invention relates to a kind of local flavor moso bamboo shoot pickles and preparation method thereof.
Background technology
Bamboo shoots are a kind of outstanding health foods, and it also has rich in protein, amino acid and dietary fiber, and the dietary fiber in the bamboo shoots of spontaneous growth is pollution-free, non agricultural chemical residuum, and is very useful to human body.
Summary of the invention
The object of the invention is to disclose a kind of local flavor moso bamboo shoot pickles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of local flavor moso bamboo shoot pickles is characterized in that it is comprised of the raw material of following weight portion:
Moso bamboo shoot 40-50, broad bean 15-25, banksia rose 5-7, fructus amomi 3-4, stir-baked MASSA FERMENTATA MEDICI-NALIS 2-3, Fructus Hordei Germinatus 2-3, thorn five leaf 1-2, rhodiola root 0.6-1, pomegranate leaf 0.6-0.8, Nakai leaves 0.4-0.6, thick broad-bean sauce 8-10, rapeseed oil 6-8, yellow rice wine 4-6, garlic 6-8, salt are an amount of.
The preparation method of described local flavor moso bamboo shoot pickles is characterized in that may further comprise the steps:
(1) halogen boils: after the peeling of the moso bamboo shoot of described mass parts, cut into slices, thorn five leaves, rhodiola root, pomegranate leaf, the Nakai leaves of described mass parts wrapped up with gauze, then with moso bamboo shoot, with boiling water boiling 35-38 minute, then gauze is pulled out, continue to boil in a covered pot over a slow fire 25-28 minute with little fire;
(2) fermentation: spread cooling out after the moso bamboo shoot after halogen boils is pulled out, treat that moso bamboo shoot is cooled to 25-30 ℃, inoculation Monas cuspurpureus Went distiller grains and koji, inoculum concentration is the 0.4-0.6% of bamboo shoots quality, transfer to the greenhouse after mixing thoroughly, keep 23-25 ℃ of room temperature, every 7-9 hour moso bamboo shoot is turned over once after the inoculation; When the moso bamboo shoot surface is covered with mycelia, get final product;
(3) auxiliary material preparation: after the broad bean of described mass parts shelled, with boiling water bubble 6-8 minute, pull out and drain, then pickled 1-2 days with an amount of salt; With the banksia rose of described mass parts, fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, Fructus Hordei Germinatus together grind into powder, then use microwave disinfection;
(4) finished product: the mycelia on the moso bamboo shoot surface after will fermenting with clear water is cleaned, then the thick broad-bean sauce, rapeseed oil, yellow rice wine, garlic and an amount of salt that add broad bean that step (3) obtains, traditional Chinese medicine powder, described mass parts, add water to submerge after stirring, at 25-30 ℃ of lower ferment at constant temperature 10-15 days, then take out and dry, pouch vacuum packaging and get final product.
Advantage of the present invention is:
Moso bamboo shoot pickles unique flavor, mouthfeel shortcake that the present invention produces are tender, purchase and easy to carry; The banksia rose that wherein adds can promoting qi circulation and relieving pain, for the abdominal distention due to the taste stagnation of the circulation of vital energy good effect is arranged; Soothing the liver, the invigorating the spleen of can also regulating the flow of vital energy disappears stagnant, regulates the stomach and intestine gas that stagnates; During the promoting the circulation of qi of the energy such as fructus amomi is wide, stomach strengthening and digestion promoting.Product of the present invention has multiple traditional Chinese medicine ingredients to the human body beneficial, and is long-term edible to the human body beneficial.
The specific embodiment
Embodiment
A kind of local flavor moso bamboo shoot pickles is characterized in that it is comprised of the raw material of following weight portion:
Moso bamboo shoot 5.0 kg, broad bean 2.0 kg, the banksia rose 0.6 kg, fructus amomi 0.4 kg, stir-baked MASSA FERMENTATA MEDICI-NALIS 0.2 kg, Fructus Hordei Germinatus 0.2 kg, thorn five leaves 0.15 kg, rhodiola root 0.06 kg, pomegranate leaf 0.06 kg, Nakai leaves 0.05 kg, thick broad-bean sauce 1 kg, rapeseed oil 0.6 kg, yellow rice wine 0.5kg, garlic 0.8 kg, salt are an amount of.
The preparation method of described local flavor moso bamboo shoot pickles is characterized in that may further comprise the steps:
(1) halogen boils: after the peeling of the moso bamboo shoot of described mass parts, cut into slices, thorn five leaves, rhodiola root, pomegranate leaf, the Nakai leaves of described mass parts wrapped up with gauze, then with moso bamboo shoot, with boiling water boiling 35 minutes, then gauze is pulled out, continue to boil in a covered pot over a slow fire 25 minutes with little fire;
(2) fermentation: spread cooling out after the moso bamboo shoot after halogen boils is pulled out, treat that moso bamboo shoot is cooled to 28 ℃, inoculation Monas cuspurpureus Went distiller grains and koji, inoculum concentration is 0.4% of bamboo shoots quality, transfer to the greenhouse after mixing thoroughly, keep 25 ℃ of room temperatures, every 8 hours moso bamboo shoot is turned over once after the inoculation; When the moso bamboo shoot surface is covered with mycelia, get final product;
(3) auxiliary material preparation: after the broad bean of described mass parts shelled, with boiling water bubble 6 minutes, pull out and drain, then pickled 2 days with an amount of salt; With the banksia rose of described mass parts, fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, Fructus Hordei Germinatus together grind into powder, then use microwave disinfection;
(4) finished product: the mycelia on the moso bamboo shoot surface after will fermenting with clear water is cleaned, then the thick broad-bean sauce, rapeseed oil, yellow rice wine, garlic and an amount of salt that add broad bean that step (3) obtains, traditional Chinese medicine powder, described mass parts, add water to submerge after stirring, 30 ℃ of lower ferment at constant temperature 10 days, then take out and dry, pouch vacuum packaging and get final product.
Moso bamboo shoot pickles unique flavor, mouthfeel shortcake that the present invention produces are tender, purchase and easy to carry; The banksia rose that wherein adds can promoting qi circulation and relieving pain, for the abdominal distention due to the taste stagnation of the circulation of vital energy good effect is arranged; Soothing the liver, the invigorating the spleen of can also regulating the flow of vital energy disappears stagnant, regulates the stomach and intestine gas that stagnates; During the promoting the circulation of qi of the energy such as fructus amomi is wide, stomach strengthening and digestion promoting.Product of the present invention has multiple traditional Chinese medicine ingredients to the human body beneficial, and is long-term edible to the human body beneficial.
Claims (2)
1. local flavor moso bamboo shoot pickles is characterized in that it is comprised of the raw material of following weight portion:
Moso bamboo shoot 40-50, broad bean 15-25, banksia rose 5-7, fructus amomi 3-4, stir-baked MASSA FERMENTATA MEDICI-NALIS 2-3, Fructus Hordei Germinatus 2-3, thorn five leaf 1-2, rhodiola root 0.6-1, pomegranate leaf 0.6-0.8, Nakai leaves 0.4-0.6, thick broad-bean sauce 8-10, rapeseed oil 6-8, yellow rice wine 4-6, garlic 6-8, salt are an amount of.
2. the preparation method of local flavor moso bamboo shoot pickles as claimed in claim 1 is characterized in that may further comprise the steps:
(1) halogen boils: after the peeling of the moso bamboo shoot of described mass parts, cut into slices, thorn five leaves, rhodiola root, pomegranate leaf, the Nakai leaves of described mass parts wrapped up with gauze, then with moso bamboo shoot, with boiling water boiling 35-38 minute, then gauze is pulled out, continue to boil in a covered pot over a slow fire 25-28 minute with little fire;
(2) fermentation: spread cooling out after the moso bamboo shoot after halogen boils is pulled out, treat that moso bamboo shoot is cooled to 25-30 ℃, inoculation Monas cuspurpureus Went distiller grains and koji, inoculum concentration is the 0.4-0.6% of bamboo shoots quality, transfer to the greenhouse after mixing thoroughly, keep 23-25 ℃ of room temperature, every 7-9 hour moso bamboo shoot is turned over once after the inoculation; When the moso bamboo shoot surface is covered with mycelia, get final product;
(3) auxiliary material preparation: after the broad bean of described mass parts shelled, with boiling water bubble 6-8 minute, pull out and drain, then pickled 1-2 days with an amount of salt; With the banksia rose of described mass parts, fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, Fructus Hordei Germinatus together grind into powder, then use microwave disinfection;
(4) finished product: the mycelia on the moso bamboo shoot surface after will fermenting with clear water is cleaned, then the thick broad-bean sauce, rapeseed oil, yellow rice wine, garlic and an amount of salt that add broad bean that step (3) obtains, traditional Chinese medicine powder, described mass parts, add water to submerge after stirring, at 25-30 ℃ of lower ferment at constant temperature 10-15 days, then take out and dry, pouch vacuum packaging and get final product.
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