CN103478659A - Processing method for sour and hot bambusa oldhami - Google Patents
Processing method for sour and hot bambusa oldhami Download PDFInfo
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- CN103478659A CN103478659A CN201310438437.9A CN201310438437A CN103478659A CN 103478659 A CN103478659 A CN 103478659A CN 201310438437 A CN201310438437 A CN 201310438437A CN 103478659 A CN103478659 A CN 103478659A
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- bambusa
- shoots
- bambusa lapidea
- raw material
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 244000289276 Bambusa oldhamii Species 0.000 title abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 241001184477 Bambusa lapidea Species 0.000 claims description 33
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 31
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 31
- 241001330002 Bambuseae Species 0.000 claims description 31
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 31
- 239000011425 bamboo Substances 0.000 claims description 31
- 239000006002 Pepper Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 230000003115 biocidal effect Effects 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 235000013717 Houttuynia Nutrition 0.000 claims description 5
- 240000000691 Houttuynia cordata Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 2
- 230000029087 digestion Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000004270 Bambusa oldhamii Nutrition 0.000 description 1
- 241001330024 Bambusoideae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000543826 Sinobambusa Species 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method for a sour and hot bambusa oldhami. The processing method mainly comprises the following steps: raw materials pre-processing, pickling, batching, seasoning, bagging, and sterilizing. The bambusa oldhami is elaborately prepared through the following steps of low-concentration salt water pickling, lactic fermenting, seasoning and bagging, sterilizing and the like. Due to the adoption of the processing method, the obtained bambusa oldhami is sour and hot and agreeable to the taste, is crisp, tender and delicious, and has functions of appetizing, strengthening spleen and aiding digestion. Moreover, the processing method is simple, the cost is low, and the added value of the bambusa oldhami is improved to increase the economic benefits. Therefore, the sour and hot bambusa oldhami has a wide market prospect.
Description
Technical field
The present invention relates to the process technology of bamboo shoots, be specifically related to a kind of processing method of vinegar-pepper bambusa lapidea shoots.
Background technology
Bambusa lapidea shoots, have another name called Dendrocalamopsis oldhami, belongs to grass family Bambusoideae Thorny Sinobambusa Cluster Bamboo kind, is the good bamboo shoot of south China, the dual-purpose bamboo kind of material, because of its bamboo shoot likeness in form water chestnut, ancient claim " bambusa lapidea shoots ".The time of bambusa lapidea shoots listing is 6～October, and bamboo shoot matter is tender and crisp, and sugar content is high, nutritious, the minerals and vitamins such as the amino acid that contains 17 kinds of needed by human and phosphorus, iron, calcium, have refreshing and detoxicating, beauty and health care functions, is rare delicious food of time in summertime.Bambusa lapidea shoots also contains a large amount of active crude fibres, can reduce accumulating and absorbing of the interior noxious material of human body, helps digest excretion, prevents intestinal cancer, has the effect of reducing weight and beautifying features, is the good vegetables of health nutrient.
At present the deep process technology of bambusa lapidea shoots lacks, and most of bambusa lapidea shoots is to take the market marketing fresh as main, and because the harvest time of bambusa lapidea shoots in the autumn in summer, ambient temperature and humidity is high, very easily rot, widen to selling time and market and bring restriction, limited value-added content of product and peasant's economic benefit.In prior art, the report of rare pass bambusa lapidea shoots processing, as the application number Chinese invention patent that is 200710066978.8 has been introduced a kind of preparation method of bambusa oldhami shoot with soft package, mainly through finishing, stripping and slicing, antistaling agent processing, pack, sealing, sterilization, the step such as cooling, make, this kind of technology can extend the fresh keeping time of bambusa lapidea shoots, but opens after bag just ediblely after culinary art processing is processed, and is inconvenient to eat, and contain the numerous food additive, often eat and be unfavorable for health.Provide a kind of process technology simple, delicious flavour, instant bambusa lapidea shoots process technology efficiently are a great problems of current scientific research.
Summary of the invention
For above-mentioned deficiency, technical problem to be solved by this invention be to provide a kind of vinegar-pepper agreeable to the taste, quality is tender and crisp, has Appetizing spleen-tonifying, digestion-aid effect, and the processing method of the simple vinegar-pepper bambusa lapidea shoots of process technology.
For addressing the above problem, the present invention is achieved through the following technical solutions:
A kind of processing method of vinegar-pepper bambusa lapidea shoots comprises the following steps:
1) pretreatment of raw material: select complete form, fine and tender taste, without disease and pest, without the fresh bambusa lapidea shoots rotted, cut bamboo shoot with the old part of base, peel off, remove the bamboo shoot clothing, then clean, pull out, drain away the water with clear water, standby;
2) brewed: the salt solution that to get concentration be 3～8% is boiled, and pours in pickle jar after cooling, is filled to 3/5 of altar volume, then adds nutriment to mix thoroughly, in the altar of then the pretreated bambusa lapidea shoots of step 1) being packed into, then spreads the antibiotic raw material of one deck, capping, brewed 5～7d;
3) batching: prepared burden by the raw material proportioning, wherein, in the bubble bamboo shoot of every 100kg, add 1～3kg sugar, monosodium glutamate 0.5～2kg, wine 3～5kg, Chinese prickly ash 0.2～1kg, acid bubble green pepper 0.1～1kg, five-spice powder 0.08～0.2kg and chilli oil 0.5～1kg;
4) seasoning pack: by step 2), the bamboo shoots of brewed maturation are cut into strip, sheet or thread, then add the batching of step 3) to mix thoroughly, weigh, reinstall in resistant to elevated temperatures bag film, compress, carry out vacuum packaging under the condition that is then 0.09～0.1MPa in vacuum;
5) sterilization: sterilization 5～10min at the temperature of 90～110 ℃, be cooled to below 35 ℃, storage gets product.
Further, step 2) addition of nutriment described in is 0.01～0.05 times of bubble bamboo shoot weight, and this nutriment by glucose and amino acid, the weight ratio by 1:0.2～0.5 mixes.
Preferably, antibiotic raw material step 2) is garlic, ginger, cordate houttuynia.
Beneficial effect of the present invention is:
Bambusa lapidea shoots of the present invention adopts low concentration of salt bubble system, after lactic fermentation, make with extra care and form through steps such as seasoning pack, sterilizations again, according to said method process bambusa lapidea shoots vinegar-pepper agreeable to the taste, quality is tender and crisp, delicious flavour, there is Appetizing spleen-tonifying, digestion-aid effect, and processing method is simple, with low cost, can improve the bambusa lapidea shoots value-added content of product, increase economic benefit, there are wide market prospects.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained, but is not limited to these embodiment.
Embodiment 1
A kind of processing method of vinegar-pepper bambusa lapidea shoots comprises the following steps:
1) pretreatment of raw material: select complete form, fine and tender taste, without disease and pest, without the fresh bambusa lapidea shoots rotted, cut bamboo shoot with the old part of base, peel off, remove the bamboo shoot clothing, then clean, pull out, drain away the water with clear water, standby;
2) brewed: the salt solution that to get concentration be 3.5% is boiled, and pours in pickle jar after cooling, is filled to 3/5 of altar volume, then adds the nutriment that weight is 0.01 times, bubble bamboo shoot to mix thoroughly, and by glucose and amino acid, the weight ratio by 1:0.2 mixes this nutriment; Then the pretreated bambusa lapidea shoots of step 1) is packed in altar, then spread the antibiotic raw material that one deck contains garlic, ginger and cordate houttuynia, capping, brewed 6d;
3) batching: prepared burden by the raw material proportioning, wherein, in the bubble bamboo shoot of every 100kg, add 1.5kg sugar, monosodium glutamate 0.5kg, wine 3.5kg, Chinese prickly ash 0.2kg, acid bubble green pepper 0.1kg, five-spice powder 0.08kg and chilli oil 0.5kg;
4) seasoning pack: by step 2), the bamboo shoots of brewed maturation are cut into strip, sheet or thread, then add the batching of step 3) to mix thoroughly, weigh, reinstall in resistant to elevated temperatures bag film, compress, carry out vacuum packaging under the condition that is then 0.09MPa in vacuum;
5) sterilization: sterilization 8min at the temperature of 90 ℃, be cooled to below 35 ℃, storage gets product.
Embodiment 2
A kind of processing method of vinegar-pepper bambusa lapidea shoots comprises the following steps:
1) pretreatment of raw material: select complete form, fine and tender taste, without disease and pest, without the fresh bambusa lapidea shoots rotted, cut bamboo shoot with the old part of base, peel off, remove the bamboo shoot clothing, then clean, pull out, drain away the water with clear water, standby;
2) brewed: the salt solution that to get concentration be 5% is boiled, and pours in pickle jar after cooling, is filled to 3/5 of altar volume, then adds the nutriment that weight is 0.03 times, bubble bamboo shoot to mix thoroughly, and by glucose and amino acid, the weight ratio by 1:0.3 mixes this nutriment; Then the pretreated bambusa lapidea shoots of step 1) is packed in altar, then spread the antibiotic raw material that one deck contains garlic, ginger and cordate houttuynia, capping, brewed 7d;
3) batching: prepared burden by the raw material proportioning, wherein, in the bubble bamboo shoot of every 100kg, add 2.5kg sugar, monosodium glutamate 1kg, wine 4kg, Chinese prickly ash 0.5kg, acid bubble green pepper 0.3kg, five-spice powder 0.1kg and chilli oil 0.8kg;
4) seasoning pack: by step 2), the bamboo shoots of brewed maturation are cut into strip, sheet or thread, then add the batching of step 3) to mix thoroughly, weigh, reinstall in resistant to elevated temperatures bag film, compress, carry out vacuum packaging under the condition that is then 0.1MPa in vacuum;
5) sterilization: sterilization 7min at the temperature of 100 ℃, be cooled to below 35 ℃, storage gets product.
Embodiment 3
A kind of processing method of vinegar-pepper bambusa lapidea shoots comprises the following steps:
1) pretreatment of raw material: select complete form, fine and tender taste, without disease and pest, without the fresh bambusa lapidea shoots rotted, cut bamboo shoot with the old part of base, peel off, remove the bamboo shoot clothing, then clean, pull out, drain away the water with clear water, standby;
2) brewed: the salt solution that to get concentration be 7.5% is boiled, and pours in pickle jar after cooling, is filled to 3/5 of altar volume, then adds the nutriment that weight is 0.05 times, bubble bamboo shoot to mix thoroughly, and by glucose and amino acid, the weight ratio by 1:0.5 mixes this nutriment; Then the pretreated bambusa lapidea shoots of step 1) is packed in altar, then spread the antibiotic raw material that one deck contains garlic, ginger and cordate houttuynia, capping, brewed 6d;
3) batching: prepared burden by the raw material proportioning, wherein, in the bubble bamboo shoot of every 100kg, add 3kg sugar, monosodium glutamate 1.5kg, wine 5kg, Chinese prickly ash 1kg, acid bubble green pepper 0.8kg, five-spice powder 0.15kg and chilli oil 1kg;
4) seasoning pack: by step 2), the bamboo shoots of brewed maturation are cut into strip, sheet or thread, then add the batching of step 3) to mix thoroughly, weigh, reinstall in resistant to elevated temperatures bag film, compress, carry out vacuum packaging under the condition that is then 0.09MPa in vacuum;
5) sterilization: sterilization 5min at the temperature of 105 ℃, be cooled to below 35 ℃, storage gets product.
Claims (3)
1. the processing method of a vinegar-pepper bambusa lapidea shoots, is characterized in that, comprises the following steps:
1) pretreatment of raw material: select complete form, fine and tender taste, without disease and pest, without the fresh bambusa lapidea shoots rotted, cut bamboo shoot with the old part of base, peel off, remove the bamboo shoot clothing, then clean, pull out, drain away the water with clear water, standby;
2) brewed: the salt solution that to get concentration be 3～8% is boiled, and pours in pickle jar after cooling, is filled to 3/5 of altar volume, then adds nutriment to mix thoroughly, in the altar of then the pretreated bambusa lapidea shoots of step 1) being packed into, then spreads the antibiotic raw material of one deck, capping, brewed 5～7d;
3) batching: prepared burden by the raw material proportioning, wherein, in the bubble bamboo shoot of every 100kg, add 1～3kg sugar, monosodium glutamate 0.5～2kg, wine 3～5kg, Chinese prickly ash 0.2～1kg, acid bubble green pepper 0.1～1kg, five-spice powder 0.08～0.2kg and chilli oil 0.5～1kg;
4) seasoning pack: by step 2), the bamboo shoots of brewed maturation are cut into strip, sheet or thread, then add the batching of step 3) to mix thoroughly, weigh, reinstall in resistant to elevated temperatures bag film, compress, carry out vacuum packaging under the condition that is then 0.09～0.1MPa in vacuum;
5) sterilization: sterilization 5～10min at the temperature of 90～110 ℃, be cooled to below 35 ℃, storage gets product.
2. according to the processing method of the vinegar-pepper bambusa lapidea shoots of claim 1, it is characterized in that: step 2) described in the addition of nutriment be 0.01～0.05 times of bubble bamboo shoot weight, and this nutriment by glucose and amino acid, the weight ratio by 1:0.2～0.5 mixes.
3. according to the processing method of the vinegar-pepper bambusa lapidea shoots of claim 1, it is characterized in that: step 2) described in antibiotic raw material be garlic, ginger, cordate houttuynia.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310438437.9A CN103478659A (en) | 2013-09-24 | 2013-09-24 | Processing method for sour and hot bambusa oldhami |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310438437.9A CN103478659A (en) | 2013-09-24 | 2013-09-24 | Processing method for sour and hot bambusa oldhami |
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| CN103478659A true CN103478659A (en) | 2014-01-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310438437.9A Pending CN103478659A (en) | 2013-09-24 | 2013-09-24 | Processing method for sour and hot bambusa oldhami |
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| Country | Link |
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| CN (1) | CN103478659A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351702A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Sugar and vinegar garlic pickled bamboo shoots |
| CN104351706A (en) * | 2014-11-21 | 2015-02-18 | 重庆市包黑子食品有限公司 | Preparation method of cordate houttuynia-flavored roasted bamboo shoot |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN104522592A (en) * | 2014-12-26 | 2015-04-22 | 王伟 | Pickle product taking bamboo shoots as main raw material and processing method of pickle product |
| CN104783097A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Instant pot-stewed bamboo shoot processing technology |
| CN105685898A (en) * | 2016-02-17 | 2016-06-22 | 桐城市兴新食品有限公司 | Sour and spicy bamboo shoots and pickling method thereof |
| CN105707818A (en) * | 2016-03-14 | 2016-06-29 | 四川道泉老坛酸菜股份有限公司 | Making method of sour bamboo shoot flavor seasoning packet |
| CN105876381A (en) * | 2014-12-19 | 2016-08-24 | 姚秀珍 | Making method of fragrant, sour and hot bamboo shoots |
| CN108065171A (en) * | 2017-12-15 | 2018-05-25 | 广西岩星农业有限公司 | A kind of vinegar-pepper bambusa lapidea shoots sauce and preparation method thereof |
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| CN102742809A (en) * | 2012-07-27 | 2012-10-24 | 朱春荣 | Preparation method of asparagus lettuce shreds with boiling oil |
| CN102919749A (en) * | 2012-11-12 | 2013-02-13 | 重庆市包黑子食品有限公司 | Processing technology for pickled pepper flavor bamboo shoots |
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| CN1334025A (en) * | 2001-08-03 | 2002-02-06 | 蒋文敏 | Process for preparing sour-and-hot bamboo shoot |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351702A (en) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | Sugar and vinegar garlic pickled bamboo shoots |
| CN104351706A (en) * | 2014-11-21 | 2015-02-18 | 重庆市包黑子食品有限公司 | Preparation method of cordate houttuynia-flavored roasted bamboo shoot |
| CN105876381A (en) * | 2014-12-19 | 2016-08-24 | 姚秀珍 | Making method of fragrant, sour and hot bamboo shoots |
| CN104522592A (en) * | 2014-12-26 | 2015-04-22 | 王伟 | Pickle product taking bamboo shoots as main raw material and processing method of pickle product |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN104783097A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Instant pot-stewed bamboo shoot processing technology |
| CN105685898A (en) * | 2016-02-17 | 2016-06-22 | 桐城市兴新食品有限公司 | Sour and spicy bamboo shoots and pickling method thereof |
| CN105707818A (en) * | 2016-03-14 | 2016-06-29 | 四川道泉老坛酸菜股份有限公司 | Making method of sour bamboo shoot flavor seasoning packet |
| CN105707818B (en) * | 2016-03-14 | 2019-01-08 | 四川道泉老坛酸菜股份有限公司 | A kind of acid bamboo shoot flavor seasoning packet production method |
| CN108065171A (en) * | 2017-12-15 | 2018-05-25 | 广西岩星农业有限公司 | A kind of vinegar-pepper bambusa lapidea shoots sauce and preparation method thereof |
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Application publication date: 20140101 |