CN103947970A - 一种新鲜竹笋的加工方法 - Google Patents
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- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 95
- 239000011425 bamboo Substances 0.000 title claims abstract description 95
- 238000000034 method Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 238000003672 processing method Methods 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 210000004556 brain Anatomy 0.000 claims description 3
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- 230000004151 fermentation Effects 0.000 claims description 3
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- 238000004061 bleaching Methods 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
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- Polymers & Plastics (AREA)
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Abstract
本发明涉及一种新鲜竹笋的加工方法:其主要特征在于包括以下步骤:1)将新鲜的竹笋进行削笋;2)煮笋:将切片的鲜笋放入锅内,锅内的鲜笋必须塞实,加入水1000克,加盖用猛火煮2—3小时即可;3)漂笋:将笋桶排放在灶旁,桶内清水要不断流入锅中,然后将淘桶锅内的熟笋叉出,放入桶内,漂凉一夜,笋必须凉透,否则带热落榨,笋干容易发酵霉烂;4)晒干:取出压扁的笋,一片片滩在篾席或石块上,晒到九成干时(约7-8天),可以收进屋内,如前法堆放,用板压放二三天,使其回潮,然后再拿出去晒四五天,这样可使笋完全晒干。
Description
技术领域
本发明涉及一种食品及其制作方法,尤其是涉及一种新鲜竹笋的加工方法。
背景技术
随着人们不同的生活水平提升,人们对于饮食的多样化、精品化、营养化的追求也不断提升,而新鲜竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C,对目前于加工竹笋一般采用浸硫或者熏硫的工艺步骤,用这种方法生产的笋干不仅失去了笋干原有的味道,对消费者的健康也造成了危害。
发明内容
本发明解决的技术问题是:提供一种新鲜竹笋的加工方法。
本发明的目的是这样来实现:一种新鲜竹笋的加工方法:其主要特征在于包括以下步骤:1)将新鲜的竹笋进行削笋,用刀背将根刮平,将泥土清洗干净,切片至2—3厘米厚;2)煮笋:将切片的鲜笋放入锅内,锅内的鲜笋必须塞实,加入水1000克,加盖用猛火煮2—3小时即可;3)漂笋:将笋桶排放在灶旁,桶内清水要不断流入锅中,然后将淘桶锅内的熟笋叉出,放入桶内,漂后随即将笋一个一个捞起,用铁杆自笋尖直戮到笋头,使笋节戮穿,内部热气可由此散出,将来压笋时,水也由此孔压出,然后将笋再投入两个桶中,漂凉一夜,笋必须凉透,否则带热落榨,笋干容易发酵霉烂;4)晒干:取出压扁的笋,一片片滩在篾席或石块上,第一天晒出后,不要动它,晚间也不收,到第二天中午将笋翻晒,以后每天中午翻晒一次,晚上仍不收,到第五天,或笋半干时,将笋脑(头)压在笋尖上晒,这时每晚要收进,并将头、尖交错叠成长方形,再盖上木板,晒到九成干时(约7-8天),可以收进屋内,如前法堆放,用板压放二三天,使其回潮,然后再拿出去晒四五天,这样可使笋完全晒干。
笋干的营养和药用价值丰富。含有蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。
1.低脂肪、低糖、多膳食纤维的特点,且有助食、开胃之功效。
2.因为它能增进食欲、防便秘、清凉败毒,人称“保健蔬菜”,更是减肥佳品。
3.具有防癌、抗癌作用。
4.在药用上具有清热化痰,益气和胃,治消渴,利水道,利膈爽胃等功效。
具体实施方式
以下结合实施例对本发明作进一步的说明。
一种新鲜竹笋的加工方法:其主要特征在于包括以下步骤: 1)将新鲜的竹笋进行削笋,用刀背将根刮平,将泥土清洗干净,切片至2—3厘米厚;2)煮笋:将切片的鲜笋放入锅内,锅内的鲜笋必须塞实,加入水1000克,加盖用猛火煮2—3小时即可;3)漂笋:将笋桶排放在灶旁,桶内清水要不断流入锅中,然后将淘桶锅内的熟笋叉出,放入桶内,漂后随即将笋一个一个捞起,用铁杆自笋尖直戮到笋头,使笋节戮穿,内部热气可由此散出,将来压笋时,水也由此孔压出,然后将笋再投入两个桶中,漂凉一夜,笋必须凉透,否则带热落榨,笋干容易发酵霉烂;4)晒干:取出压扁的笋,一片片滩在篾席或石块上,第一天晒出后,不要动它,晚间也不收,到第二天中午将笋翻晒,以后每天中午翻晒一次,晚上仍不收,到第五天,或笋半干时,将笋脑(头)压在笋尖上晒,这时每晚要收进,并将头、尖交错叠成长方形,再盖上木板,晒到九成干时(约7-8天),可以收进屋内,如前法堆放,用板压放二三天,使其回潮,然后再拿出去晒四五天,这样可使笋完全晒干。
以上所述仅为本发明的具体实施例,但本发明的结构特征并不局限于此,任何本领域的技术人员在本发明的领域内,所作的变化或修饰皆涵盖在本发明的专利范围之中。
Claims (1)
1.一种新鲜竹笋的加工方法:其主要特征在于包括以下步骤:
1)将新鲜的竹笋进行削笋,用刀背将根刮平,将泥土清洗干净,切片至2—3厘米厚;
2)煮笋:将切片的鲜笋放入锅内,锅内的鲜笋必须塞实,加入水1000克,加盖用猛火煮2—3小时即可;
3)漂笋:将笋桶排放在灶旁,桶内清水要不断流入锅中,然后将淘桶锅内的熟笋叉出,放入桶内,漂后随即将笋一个一个捞起,用铁杆自笋尖直戮到笋头,使笋节戮穿,内部热气可由此散出,将来压笋时,水也由此孔压出,然后将笋再投入两个桶中,漂凉一夜,笋必须凉透,否则带热落榨,笋干容易发酵霉烂;
4)晒干:取出压扁的笋,一片片滩在篾席或石块上,第一天晒出后,不要动它,晚间也不收,到第二天中午将笋翻晒,以后每天中午翻晒一次,晚上仍不收,到第五天,或笋半干时,将笋脑(头)压在笋尖上晒,这时每晚要收进,并将头、尖交错叠成长方形,再盖上木板,晒到九成干时(约7-8天),可以收进屋内,如前法堆放,用板压放二三天,使其回潮,然后再拿出去晒四五天,这样可使笋完全晒干。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106072152A (zh) * | 2016-07-26 | 2016-11-09 | 廖亚妹 | 一种干竹笋的制备方法 |
CN112454962A (zh) * | 2020-10-30 | 2021-03-09 | 桃江县亿阳仑生态食品有限公司 | 一种笋干的落榨装置 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101849653A (zh) * | 2010-03-26 | 2010-10-06 | 福建建宁孟宗笋业有限公司 | 一种前置盐化处理笋干的生产方法 |
CN102240013A (zh) * | 2011-07-12 | 2011-11-16 | 湖南省林业科学院 | 一种有机笋干的加工方法 |
CN102696748A (zh) * | 2012-06-19 | 2012-10-03 | 浙江农林大学 | 富含有机硒笋制品的生产方法 |
-
2014
- 2014-05-04 CN CN201410183801.6A patent/CN103947970A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101849653A (zh) * | 2010-03-26 | 2010-10-06 | 福建建宁孟宗笋业有限公司 | 一种前置盐化处理笋干的生产方法 |
CN102240013A (zh) * | 2011-07-12 | 2011-11-16 | 湖南省林业科学院 | 一种有机笋干的加工方法 |
CN102696748A (zh) * | 2012-06-19 | 2012-10-03 | 浙江农林大学 | 富含有机硒笋制品的生产方法 |
Non-Patent Citations (1)
Title |
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涂满春等: "《竹笋种植新技术》", 31 July 2011, article "2.箓笋干加工方法", pages: 79-83 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106072152A (zh) * | 2016-07-26 | 2016-11-09 | 廖亚妹 | 一种干竹笋的制备方法 |
CN112454962A (zh) * | 2020-10-30 | 2021-03-09 | 桃江县亿阳仑生态食品有限公司 | 一种笋干的落榨装置 |
CN112454962B (zh) * | 2020-10-30 | 2021-07-30 | 桃江县亿阳仑生态食品有限公司 | 一种笋干的落榨装置 |
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