CN104938984A - Cured bamboo shoot roll for regulating qi and preparation method thereof - Google Patents
Cured bamboo shoot roll for regulating qi and preparation method thereof Download PDFInfo
- Publication number
- CN104938984A CN104938984A CN201510320337.5A CN201510320337A CN104938984A CN 104938984 A CN104938984 A CN 104938984A CN 201510320337 A CN201510320337 A CN 201510320337A CN 104938984 A CN104938984 A CN 104938984A
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- Prior art keywords
- bamboo shoots
- bamboo shoot
- vitamin
- regulating
- cured
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Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 50
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 50
- 241001330002 Bambuseae Species 0.000 title claims abstract description 50
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 50
- 239000011425 bamboo Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 15
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 15
- 239000011718 vitamin C Substances 0.000 claims abstract description 15
- 235000019542 Cured Meats Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 235000015241 bacon Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 239000012047 saturated solution Substances 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 claims description 3
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 3
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000009432 framing Methods 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 238000009499 grossing Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a cured bamboo shoot roll for regulating qi and a preparation method thereof. The bamboo shoot roll has both the crispness of bamboo shoot and mellowness of cured meat, and is very delicious; a color degradation phenomenon in the bamboo shoot production process can be prevented through special treatment, loss of nutritious ingredients and flavor substances is less, original nutrition, flavor and fragrance of fresh bamboo shoot can be maintained to the greatest extent, microwave spouting energy consumption is low, the prepared dried bamboo shoot is best in quality, and vitamin C is specially added to make up vitamin C loss in the microwave spouting process, so that the obtained bamboo shoot is high in quality and nutrition. Various Chinese herbal medicines are added in the preparation process, so that the effects of regulating qi, dissipating phlegm, invigorating spleen, promoting digestion, warming kidney and spleen, benefiting asthenic diseases, adjusting middle and smoothing qi are achieved.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of bamboo shoot process, particularly relate to one regulate the flow of vital energy cured meat and fish bamboo shoots volume and preparation method thereof.
Background technology
The whole world has more than 1200 kind of bamboo shoots, and just there is kind more than 500 in China, and wherein edible have kind more than 200, and colory is kind more than 30.In recent years, China's Bamboo Industry was rapid, and a large amount of fresh bamboo shoot raw materials comes into the market.Along with the raising of people's life, the eating method about bamboo shoots is also more and more exquisite, eats bamboo shoots and eats health and be rooted in the hearts of the people gradually.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide one regulate the flow of vital energy cured meat and fish bamboo shoots volume and preparation method thereof.
The technical solution adopted in the present invention is:
One regulate the flow of vital energy cured meat and fish bamboo shoots volume, be made up of the raw material of following weight portion:
Bamboo shoots 200-220, rhizoma nardostachyos 0.5-0.6, Exocarpium Citri Grandis 0.6-0.8, indicalamus leaf 0.6-0.7, bacon 20-25, bean vermicelli 15-18, light-coloured vinegar 5-6, bean curd 15-18, bruised ginger 2-3, musculus cutaneus 100-120, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of cured meat and fish bamboo shoots volume of regulating the flow of vital energy according to claim 1, comprises the following steps:
(1) bamboo shoots are cut into inch strips in blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3) rhizoma nardostachyos, Exocarpium Citri Grandis, indicalamus leaf are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots sheet is immersed in herb liquid soak 1-2 hour for subsequent use;
(4) to be immersed by bacon in light-coloured vinegar to take out after 20-30 minute and be cut into minced or diced meat to be added to noodles or other food before serving, by shredding after bean vermicelli maceration, bean curd is diced and bruised ginger is mixed in minced or diced meat to be added to noodles or other food before serving and mixes to obtain cured filling thoroughly;
(5) take out and cured filling to be evenly coated in after sliced bamboo shoot wherein in one side, then cover musculus cutaneus, after being rolled up round lattice framing, sealing is clutched at two, enter in food steamer and cook and get final product.
Beneficial effect of the present invention is:
Bamboo shoots volume of the present invention, have the delicious and crisp of bamboo shoots and the sweet-smelling of bacon concurrently, delicious pure, its special processing procedure can prevent the metachromatism of bamboo shoots in manufacturing process, and its nutritional labeling and flavor substance run off seldom, the original nutrition of new fresh bamboo shoots, taste and fragrance can be retained to greatest extent, and use the spouted energy consumption of microwave low, obtained dried bamboo shoot quality is best, specially add vitamin C to make up ascorbic loss in the spouted process of microwave, reach the high-quality of bamboo shoots, high nutrition; The present invention with the addition of multiple Chinese herbal medicine in process, there is regulating qi-flowing for eliminating phlegm, reinforcing spleen to promote digestion, warm kidney warm up spleen, help is deficient, adjust in pleasant effect.
Detailed description of the invention
One regulate the flow of vital energy cured meat and fish bamboo shoots volume, be made up of the raw material of following weight portion (kilogram):
Bamboo shoots 200, rhizoma nardostachyos 0.5, Exocarpium Citri Grandis 0.6, indicalamus leaf 0.6, bacon 20, bean vermicelli 15, light-coloured vinegar 5, bean curd 15, bruised ginger 2, musculus cutaneus 100, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of cured meat and fish bamboo shoots volume of regulating the flow of vital energy according to claim 1, comprises the following steps:
(1) bamboo shoots are cut into inch strips in blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3 rhizoma nardostachyos, Exocarpium Citri Grandis, indicalamus leaf added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots sheet is immersed in herb liquid soak 1 hour for subsequent use;
(4) to be immersed by bacon in light-coloured vinegar to take out after 20 minutes and be cut into minced or diced meat to be added to noodles or other food before serving, by shredding after bean vermicelli maceration, bean curd is diced and bruised ginger is mixed in minced or diced meat to be added to noodles or other food before serving and mixes to obtain cured filling thoroughly;
(5) take out and cured filling to be evenly coated in after sliced bamboo shoot wherein in one side, then cover musculus cutaneus, after being rolled up round lattice framing, sealing is clutched at two, enter in food steamer and cook and get final product.
Claims (2)
1. a cured meat and fish bamboo shoots volume of regulating the flow of vital energy, is characterized in that being made up of the raw material of following weight portion:
Bamboo shoots 200-220, rhizoma nardostachyos 0.5-0.6, Exocarpium Citri Grandis 0.6-0.8, indicalamus leaf 0.6-0.7, bacon 20-25, bean vermicelli 15-18, light-coloured vinegar 5-6, bean curd 15-18, bruised ginger 2-3, musculus cutaneus 100-120, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.
2. the preparation method of a kind of cured meat and fish bamboo shoots volume of regulating the flow of vital energy according to claim 1, is characterized in that comprising the following steps:
(1) bamboo shoots are cut into slices in blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots sheet is for subsequent use;
(3) rhizoma nardostachyos, Exocarpium Citri Grandis, indicalamus leaf are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots sheet is immersed in herb liquid soak 1-2 hour for subsequent use;
(4) to be immersed by bacon in light-coloured vinegar to take out after 20-30 minute and be cut into minced or diced meat to be added to noodles or other food before serving, by shredding after bean vermicelli maceration, bean curd is diced and bruised ginger is mixed in minced or diced meat to be added to noodles or other food before serving and mixes to obtain cured filling thoroughly;
(5) take out and cured filling to be evenly coated in after sliced bamboo shoot wherein in one side, then cover musculus cutaneus, after being rolled up round lattice framing, sealing is clutched at two, enter in food steamer and cook and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510320337.5A CN104938984A (en) | 2015-06-12 | 2015-06-12 | Cured bamboo shoot roll for regulating qi and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510320337.5A CN104938984A (en) | 2015-06-12 | 2015-06-12 | Cured bamboo shoot roll for regulating qi and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104938984A true CN104938984A (en) | 2015-09-30 |
Family
ID=54154510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510320337.5A Pending CN104938984A (en) | 2015-06-12 | 2015-06-12 | Cured bamboo shoot roll for regulating qi and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104938984A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
| 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 |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
-
2015
- 2015-06-12 CN CN201510320337.5A patent/CN104938984A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
| 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 |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张伟光等: "绿竹笋干制工艺的研究", 《福建农业学报》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |