CN105029367A - Bamboo shoot source and processing method thereof - Google Patents
Bamboo shoot source and processing method thereof Download PDFInfo
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- CN105029367A CN105029367A CN201510461522.6A CN201510461522A CN105029367A CN 105029367 A CN105029367 A CN 105029367A CN 201510461522 A CN201510461522 A CN 201510461522A CN 105029367 A CN105029367 A CN 105029367A
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Abstract
The invention discloses a bamboo shoot source which is characterized by comprising the following raw materials in parts by weight: 120-180 parts of sliced bamboo shoots, 12-18 parts of sugar, 50-70 parts of a thick broad-bean sauce, 20-40 parts of fermented blank bean, 180-220 parts of water, 10-20 parts of shiitake, 20-40 parts of edible oil, 5-13 parts of bruised ginger, 1-5 parts of shredded pepper and 20-30 parts of wheat batter. A processing method for the bamboo shoot source is simple and feasible; residual bamboo shoots and shiitake are utilized as the main raw materials for preparation of the bamboo shoot source, so that the bamboo shoot source has a health function when the flavor is delicious; meanwhile, the waste materials can be turned into treasure, and thus the added values of the bamboo shoot and shiitake industries are greatly improved, and the production cost of the bamboo shoot source is reduced; as the processing method is simple and feasible, industrial production is facilitated.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of bamboo shoot sauce and processing method thereof.
Background technology
Pickles have long history in China, liking of people is subject to because of the local flavor of its uniqueness, market there is pickles kind miscellaneous, through retrieval and market survey, about the product of sauce, having and form asparagus sauce with asparagus 70-75%, capsicum 12-17%, tomato 5-8%, edible salt 3-5%, cooking wine 2-4%, pepper powder 0.1-0.2%, garlic 0.5-0.8%, ginger 0.8-1.2% allotment, from outward appearance and Recipe, is all a kind of catsup and pickled vegetables series products; Have and asparagus lettuce is worn into slurry add sesame, fructose and flavoring pineapple essence seasoning, by citric acid and malic acid adjustment acidity, then the agar adding 0.45% put into the processing method that Vacuum Concentration case carries out the asparagus lettuce sauce of concentration, the method adds a lot of additive, nutrition is relatively single, and its flavouring method and products taste all follow jam seemingly; Have asparagus through sauce of precooking, grind, boiling seasoning, the techniques such as ratio is 1% granulated sugar, 1.5% edible salt, 0.2% monosodium glutamate, 0.1% spice, 1% gelatin, sterilization make asparagus sauce, the method seasoning is simple, adding of the additives such as monosodium glutamate can produce harmful components through later stage sterilization, reduces product edible safety.In a word, be processed with certain methods about sauce, have their own characteristics each, each tool local flavor, but its large multi-nutrient is single, does not have a health-care efficacy, can not meet the growing demand of consumer.
After retrieval and market survey, do not find to utilize the residue of bamboo shoots and mushroom processing and fermented soya bean, thick broad-bean sauce, spice etc. to carry out compounded combination, make the method for going with rice or bread with bamboo shoot sauce, modified tone by local flavor, can be processed into local flavor various, the document announcement of the aromatic strongly fragrant bamboo shoot sauce food of the sauce of the clear and melodious mouthfeel of bamboo shoot and the delicate flavour of mushroom and product can be kept to appear on the market again.
Summary of the invention
For prior art Problems existing, the object of the invention is to design provides a kind of bamboo shoot sauce and processing method thereof.
Described a kind of bamboo shoot sauce, is characterized in that being made up of the raw material of following weight portion: bamboo shoot sheet 120-180 part, sugared 12-18 part, thick broad-bean sauce 50-70 part, fermented soya bean 20-40 part, water 180-220 part, mushroom 10-20 part, edible oil 20-40 part, bruised ginger 5-13 part, shredded chili 1-5 part, wheat batter 20-30 part.
Described a kind of bamboo shoot sauce, is characterized in that being made up of the raw material of following weight portion: bamboo shoot sheet 150 parts, sugar 15 parts, thick broad-bean sauce 60 parts, 30 parts, fermented soya bean, 200 parts, water, 15 parts, mushroom, edible oil 30 parts, bruised ginger 8 parts, shredded chili 3 parts, wheat batter 25 parts.
Described a kind of bamboo shoot sauce, is characterized in that described bamboo shoot sheet is that the residue bamboo shoot head cutting of bamboo shoot process forms, and described mushroom is that the residue cutting of mushroom processing forms.
Described a kind of bamboo shoot sauce, is characterized in that wheat batter is that wheat flour and water form for the ratio of 1:10 is boiled in mass ratio.
Described a kind of bamboo shoot sauce, is characterized in that described edible oil is rapeseed oil.
The processing method of described a kind of bamboo shoot sauce, is characterized in that being made up of following steps:
1) pretreatment of bamboo shoot process residue: utilize the residue bamboo shoot head of hardometer to bamboo shoot process to select, select the bamboo shoot head of hardness at 0.2-2.3Kg, carry out revising, impurity elimination, cleaning, section, obtained bamboo shoot sheet, then bamboo shoot sheet is knocked down in boiling water and boil rear insulation 2-5min, pull out in bamboo shoot sheet input clear water and cool 1 minute, pull out after draining, bamboo shoot sheet is squeezed out the moisture accounting for himself quality 40%-60%, for subsequent use;
2) pretreatment of mushroom fourth: the residue mushroom stem correction of being processed by mushroom, impurity elimination, cleaning, clear water soak, and mushroom stem fourth of dicing to obtain, then drains for subsequent use by the water of mushroom stem fourth;
3) ginger capsicum is excessively oily: bruised ginger ginger being cut into long 2-4mm, capsicum is cut into the silk that 2-5mm is wide, rapeseed oil is heated to 90-120 degree, and bruised ginger and shredded chili excessively oil stir-fry, and spending the oil time is 30-60 second, then pulls out for subsequent use by bruised ginger and shredded chili;
4) Chinese prickly ash is excessively oily: the oil that step 3) obtains is excessively oily for Chinese prickly ash, and oil temperature crossed by Chinese prickly ash is 160-180 degree, and spending the oil time is 30-180 second, is pulled out by Chinese prickly ash; Fermented soya bean are excessively oily: fermented soya bean excessively oil stir-fry, oil temperature 130-150 degree, stir-fry time 60-180 second, and obtained edible oil is for subsequent use;
5) allocate: edible oil, bruised ginger, shredded chili, the wheat batter of getting the raw material bamboo shoot sheet of formula ratio, sugar, thick broad-bean sauce, fermented soya bean, water, mushroom, step 4) acquisition respectively, pour in pot at the edible oil of step 4) acquisition and heat, when oil temperature 110-130 spends, put into bruised ginger successively, shredded chili, mushroom stem fourth stir-fry, keep oil temperature constant, stir-fry 4-6 minute; Then water, thick broad-bean sauce, sugar and fermented soya bean are poured in pot together and are stir-fried, and under the condition of pot temperature 130-150 degree, keep 6-8 minute, take the dish out of the pot, then add wheat batter, stir 5 minutes under the rotating speed of 100 revs/min, obtained bamboo shoot sauce;
6) tinning: the bamboo shoot sauce modulated is loaded 100-200ml glass jar, every tank quality 150-300 gram, and filling rear bottom clearance is 1 centimetre;
7) centrifugal exhaust: filling good bamboo shoot sauce is screwed bottle cap, centrifugal exhaust in centrifuge, rotating speed 2000-3000 rev/min, centrifugal 5-10 minute;
8) thermal exhaust: the bamboo shoot sauce can after centrifugal exhaust is carried out thermal exhaust, heat exhausting temperature 85-95 degree, evacuation time is 10-20 minute;
9) sealed cans: carry out sealed cans with vacuum seamer, the pumpdown time is 30 seconds;
10) sterilization: with retorting process, sterilization keeps temperature 100-105 degree, sterilizing time 2-3 hour;
11) cool: being cooled to less than 30 degree and being finished product after sterilization;
12) tank that rises is rejected: cooled finished product is incubated 7 days in 37 DEG C of constant incubators, sees the tank seeming and expand, and reflect that in it, product goes bad and rejects, remaining is qualified products in batch.
The processing method of described a kind of bamboo shoot sauce, is characterized in that the specification of bamboo shoot sheet in step 1) is 2-6mm*2-6mm*2-6mm; Step 2) in the specification of mushroom stem fourth be 2-6mm*2-6mm*2-6mm, the ratio of mushroom stem fourth and water is 1g:10ml, and water temperature is 40-45 degree.
The processing method of described a kind of bamboo shoot sauce, is characterized in that the ratio of Chinese prickly ash and rapeseed oil in step 4) is 1:15.
The processing method of described a kind of bamboo shoot sauce, it is characterized in that the parts by weight of each raw material in step 5) are respectively bamboo shoot sheet 120-180 part, sugared 12-18 part, thick broad-bean sauce 50-70 part, fermented soya bean 20-40 part, water 180-220 part, mushroom 10-20 part, edible oil 20-40 part, bruised ginger 5-13 part, shredded chili 1-5 part, wheat batter 20-30 part, described wheat batter is boil after wheat flour mixes by the weight of 1:10 with water to form.
Thick broad-bean sauce can be selected separately sweet fermented flour sauce or select broad bean paste separately, and soya sauce and sweet fermented flour sauce also can be selected to carry out composite, and weight compound proportion is, soya sauce: sweet fermented flour sauce-22:3.Also can select different sauces according to different tastes.
The present invention due to the bamboo shoot sheet in sauce, mushroom fourth and bean cotyledon particle more, and sauce is half flow regime, and viscosity is high, so be easy to be mixed into a large amount of air when allocating and form bubble.Confirm by experiment, existing filling, the mode of exhaust and equipment, as vacuum filling sealed cans, sealed cans after thermal exhaust, all almost cannot get rid of the bubble inside sauce, the diameter that these bubbles are large has 1 centimetre, have a strong impact on the accuracy of filling measurement, the air impact heat-transfer effect in certain volume and bubble can be occupied due to bubble, cause same container filling quality on the low side, product sterilization heat-transfer effect is poor, unstable product quality in shelf-life, the existence of air can cause the compositions such as the grease in sauce oxidized, cause flavor deterioration, simultaneously, microbes in air causes the corrupt hidden danger of product in the shelf-life.And the present invention selects the method for centrifugal exhaust, utilize centrifugal force to sauce before filling the container or filling after together with container filling, as 100ml vial extrudes, the bubble of sauce inside can be made to be compressed rear floating, realize good exhaust effect.
Utilize the leftover bits and pieces of bamboo shoots and mushroom processing to make an addition in sauce, for sauce adds the tender and crisp bamboo shoot sheet of mouthfeel, effectively supplement the seventh-largest nutrient-dietary fiber; Simultaneously, usually cut into slices by the mushroom stem be discarded or add after dicing in sauce in processing, not give only the distinctive fragrance of product and fragrance, and adding this active polysaccharide of lentinan for product, lentinan has the health-care efficacy such as anti-ageing, antifatigue, develop immunitypty, reduction cholesterol, antiviral, antiulcer.Simultaneously, the industrial wood waste utilizing leftover bits and pieces to make bamboo shoot process and mushroom process two industries achieves turns waste into wealth, greatly improve added value, effectively solve bamboo shoot process industry bamboo shoot Pu head and mushroom secondary industry residue can not process the environmental pollution and noxious waste pollution that cause in time, relative to now existing this type of residue as bamboo shoot Pu head for extract dietary fiber, papermaking, as modes such as feeds, there is higher added value, have great impetus to bamboo shoots industry and the large industry of mushroom industry two.
The present invention, in process, achieves stricter process parameter control, in the quality control of product, can ensure the good and quality stability of the quality of product; The location of this product is vegetarian diet sauce, puts forth effort on the use of water quality flavoring and seasoning mode, and high-quality refined rapeseed oil selected by vegetable oil, and addition is less, meets the health diet custom that people pursue.Simultaneously in raw material choose, the bamboo shoots of preferred green non-pollution and the batching such as mushroom and Chinese prickly ash, capsicum, thick broad-bean sauce and fermented soya bean, and product does not add any food additives, jam product on existing market, has the interpolation of emulsifying agent, and object is not oxidized in order to ensure oil, and this product orientation is in vegetarian diet sauce, oil addition is little, therefore does not need the interpolation of emulsifying agent, has effectively ensured the edible safety of product.
The present invention utilizes the leftover bits and pieces of bamboo shoots and mushroom to prepare bamboo shoot sauce as primary raw material, bamboo shoot sauce is made to have health care again when local flavor is good to eat, simultaneously, can also turn waste into wealth, greatly improve the added value of bamboo shoots industry and mushroom industry, reduce the production cost of product, processing method is simple, is convenient to industrialization and produces.
Accompanying drawing explanation
Fig. 1 is each product evaluation result.
Detailed description of the invention
Technical scheme of the present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
A kind of bamboo shoot sauce, the raw material composition of following weight portion: bamboo shoot sheet 150 parts, sugar 15 parts, thick broad-bean sauce 60 parts, 30 parts, fermented soya bean, 200 parts, water, 15 parts, mushroom, edible oil 30 parts, bruised ginger 8 parts, shredded chili 3 parts, wheat batter 25 parts.Wherein, thick broad-bean sauce is that soya sauce and sweet fermented flour sauce form by weight 222:3 is composite.
Its processing method is: the 1) pretreatment of bamboo shoot process residue: utilize the residue bamboo shoot head of hardometer to bamboo shoot process to select, select the bamboo shoot head of hardness at 0.2-2.3Kg, carry out revising, impurity elimination, clean, dice, obtained specification is the bamboo shoot sheet of 2-6mm*2-6mm*2-6mm, after allowing, bamboo shoot sheet is knocked down in boiling water and boil rear insulation 2-5min, pull out in bamboo shoot sheet input clear water and cool 1 minute, water is drained for subsequent use; Hardness is counted Amada Co., Ltd.'s bamboo village motor and is made institute FHM-5 type fruit hardometer, adopts pyramid type pressure head; 2) pretreatment of mushroom fourth: the residue mushroom stem correction of being processed by mushroom, impurity elimination, cleaning, clear water soak, the ratio of mushroom stem and water is 1g:10ml, water temperature 40-45 degree, dice specification is the mushroom stem fourth of 2-6mm*2-6mm*2-6mm, then the water of mushroom stem fourth is drained for subsequent use; 3) ginger capsicum is excessively oily: bruised ginger ginger being cut into long 2-4mm, capsicum is cut into the silk that 2-5mm is wide, rapeseed oil is heated to 90-120 degree, and bruised ginger and shredded chili excessively oil stir-fry, and spending the oil time is 30-60 second, then pulls out for subsequent use by bruised ginger and shredded chili; Wherein, bruised ginger: rapeseed oil: the weight ratio of capsicum is 8:30:3; 4) Chinese prickly ash is excessively oily: the oil that step 3) obtains is excessively oily for Chinese prickly ash, and the mass ratio of Chinese prickly ash and rapeseed oil is 1:15, and oil temperature crossed by Chinese prickly ash is 160-180 degree, and spending the oil time is 30-180 second, is pulled out by Chinese prickly ash, and obtained edible oil is for subsequent use; 5) allocate: get the raw material bamboo shoot sheet 150g of formula ratio, sugared 15g, thick broad-bean sauce 60g, fermented soya bean 30g, water 200g, mushroom 15g, edible oil 30g, the bruised ginger 8g of step 4) acquisition, shredded chili 3g, wheat batter 25g respectively, pour in pot at the edible oil of step 4) acquisition and heat, when oil temperature 110-130 spends, put into bruised ginger successively, shredded chili, mushroom stem fourth stir-fry, keep oil temperature constant, stir-fry 4-6 minute; Then water, thick broad-bean sauce, sugar and fermented soya bean are poured in pot together and are stir-fried, and under the condition of oil temperature 110-130 degree, keep 6-8 minute, take the dish out of the pot, then add little batter, stir 5 minutes under the rotating speed of 100 revs/min, obtained bamboo shoot sauce; 6) tinning: the bamboo shoot sauce modulated is loaded 100-200ml glass jar, every tank quality 150-300 gram, and filling rear bottom clearance is 1 centimetre; 7) centrifugal exhaust: filling good bamboo shoot sauce is screwed bottle cap, centrifugal exhaust in centrifuge, rotating speed 2000-3000 rev/min, centrifugal 5-10 minute; 8) thermal exhaust: the bamboo shoot sauce can after centrifugal exhaust is carried out thermal exhaust, heat exhausting temperature 85-95 degree, evacuation time is 10-20 minute; 9) sealed cans: carry out sealed cans with vacuum seamer, the pumpdown time is 30 seconds; 10) sterilization: with retorting process, sterilization keeps temperature 100-105 degree, sterilizing time 2-3 hour; 11) cool: being cooled to less than 30 degree and being finished product after sterilization; 12) tank that rises is rejected: cooled finished product is incubated 7 days in 37 DEG C of constant incubators, sees the tank seeming and expand, and reflect that in it, product goes bad and rejects, remaining is qualified products in batch.
Embodiment 2
A kind of bamboo shoot sauce, the raw material composition of following weight portion: bamboo shoot sheet 120 parts, sugar 18 parts, thick broad-bean sauce 50 parts, 40 parts, fermented soya bean, 180 parts, water, 20 parts, mushroom, edible oil 20 parts, bruised ginger 13 parts, shredded chili 1 part, wheat batter 30 parts.
Preparation method is with embodiment 1, and difference is that the consumption of each raw material in allocation process is different.
Embodiment 3
A kind of bamboo shoot sauce, the raw material composition of following weight portion: bamboo shoot sheet 180 parts, sugar 12 parts, thick broad-bean sauce 70 parts, 20 parts, fermented soya bean, 220 parts, water, 10 parts, mushroom, edible oil 40 parts, bruised ginger 5 parts, shredded chili 5 parts, wheat batter 20 parts.
Preparation method is with embodiment 1, and difference is that the consumption of each raw material in allocation process is different.
Test example
30 taste soya sauce product, beef paste product, pork sauce product, the fragrance mushroom sauce product that will product obtained for embodiment 1, market be bought respectively for panelist, each panelist to the results of sensory evaluation of the obtained product of embodiment 1 in table 1; Each panelist to the results of sensory evaluation of soya sauce product in table 2; Each panelist to the results of sensory evaluation of beef paste product in table 3; Each panelist to the results of sensory evaluation of pork sauce product in table 4; Each panelist to the results of sensory evaluation of fragrance mushroom sauce product in table 5.
Table 1: the product sensory evaluation result that embodiment 1 is obtained
Table 2: the results of sensory evaluation of soya sauce product
The results of sensory evaluation of table 3 beef paste product
The results of sensory evaluation of table 4 pork sauce product
The results of sensory evaluation of table 5 fragrance mushroom sauce product
Each product final result is in table 6.
Table 6
According to each evaluation result obtain spider shape figure as Fig. 1: as can be seen from spider shape figure we: first, in the indexs such as this product is mellow at sauce taste, entrance aftertaste, fragrance is elegant, particle mouthfeel is tender and crisp, what be subject to that panelist goes up largely likes, significantly exceedes other four samples products; Secondly, the pungent degree of recognition of this product, sweet taste degree of recognition, form preference degree and color and luster preference degree are also slightly better than soya sauce, beef paste, mushroom sauce, pork sauce.Although, ooze out acceptance and the greasy fancy grade of mouthfeel slightly can be inferior to soya sauce at sauce body grease, but the result of subjective appreciation shows generally, this product is subject to higher accreditation and likes, in the inspection of local flavor hobby degree, be better than other four kinds of products, believe and commercially have good prospect.
Claims (9)
1. a bamboo shoot sauce, is characterized in that being made up of the raw material of following weight portion: bamboo shoot sheet 120-180 part, sugared 12-18 part, thick broad-bean sauce 50-70 part, fermented soya bean 20-40 part, water 180-220 part, mushroom 10-20 part, edible oil 20-40 part, bruised ginger 5-13 part, shredded chili 1-5 part, wheat batter 20-30 part.
2. a kind of bamboo shoot sauce as claimed in claim 1, is characterized in that being made up of the raw material of following weight portion: bamboo shoot sheet 150 parts, sugar 15 parts, thick broad-bean sauce 60 parts, 30 parts, fermented soya bean, 200 parts, water, 15 parts, mushroom, edible oil 30 parts, bruised ginger 8 parts, shredded chili 3 parts, wheat batter 25 parts.
3. a kind of bamboo shoot sauce as claimed in claim 1 or 2, is characterized in that described bamboo shoot sheet is that the residue bamboo shoot head cutting of bamboo shoot process forms, and described mushroom is that the residue cutting of mushroom processing forms.
4. a kind of bamboo shoot sauce as claimed in claim 1 or 2, is characterized in that wheat batter is that wheat flour and water form for the ratio of 1:10 is boiled in mass ratio.
5. a kind of bamboo shoot sauce as claimed in claim 1 or 2, is characterized in that described edible oil is rapeseed oil.
6. the processing method of a kind of bamboo shoot sauce according to claim 1, is characterized in that being made up of following steps:
1) pretreatment of bamboo shoot process residue: utilize the residue bamboo shoot head of hardometer to bamboo shoot process to select, select the bamboo shoot head of hardness at 0.2-2.3Kg, carry out revising, impurity elimination, cleaning, section, obtained bamboo shoot sheet, then bamboo shoot sheet is knocked down in boiling water and boil rear insulation 2-5min, pull out in bamboo shoot sheet input clear water and cool 1 minute, pull out after draining, bamboo shoot sheet is squeezed out the moisture accounting for himself quality 40%-60%, for subsequent use;
2) pretreatment of mushroom fourth: the residue mushroom stem correction of being processed by mushroom, impurity elimination, cleaning, clear water soak, and mushroom stem fourth of dicing to obtain, then drains for subsequent use by the water of mushroom stem fourth;
3) ginger capsicum is excessively oily: bruised ginger ginger being cut into long 2-4mm, capsicum is cut into the silk that 2-5mm is wide, rapeseed oil is heated to 90-120 degree, and bruised ginger and shredded chili excessively oil stir-fry, and spending the oil time is 30-60 second, then pulls out for subsequent use by bruised ginger and shredded chili;
4) Chinese prickly ash is excessively oily: the oil that step 3) obtains is excessively oily for Chinese prickly ash, and oil temperature crossed by Chinese prickly ash is 160-180 degree, and spending the oil time is 30-180 second, is pulled out by Chinese prickly ash; Fermented soya bean are excessively oily: fermented soya bean excessively oil stir-fry, oil temperature 130-150 degree, stir-fry time 60-180 second; Obtained edible oil is for subsequent use;
5) allocate: edible oil, bruised ginger, shredded chili, the wheat batter of getting the raw material bamboo shoot sheet of formula ratio, sugar, thick broad-bean sauce, fermented soya bean, water, mushroom, step 4) acquisition respectively, pour in pot at the edible oil of step 4) acquisition and heat, when oil temperature 110-130 spends, put into bruised ginger successively, shredded chili, mushroom stem fourth stir-fry, keep oil temperature constant, stir-fry 4-6 minute; Then water, thick broad-bean sauce, sugar and fermented soya bean are poured in pot together and are stir-fried, and under the condition of pot temperature 130-150 degree, keep 6-8 minute, take the dish out of the pot, then add wheat batter, stir 5 minutes under the rotating speed of 100 revs/min, obtained bamboo shoot sauce;
6) tinning: the bamboo shoot sauce modulated is loaded 100-200mL glass jar, every tank quality 150-300 gram, and filling rear bottom clearance is 1 centimetre;
7) centrifugal exhaust: filling good bamboo shoot sauce is screwed bottle cap, centrifugal exhaust in centrifuge, rotating speed 2000-3000 rev/min, centrifugal 5-10 minute;
8) thermal exhaust: the bamboo shoot sauce can after centrifugal exhaust is carried out thermal exhaust, heat exhausting temperature 85-95 degree, evacuation time is 10-20 minute;
9) sealed cans: carry out sealed cans with vacuum seamer, the pumpdown time is 30 seconds;
10) sterilization: with retorting process, sterilization keeps temperature 100-105 degree, sterilizing time 2-3 hour;
11) cool: being cooled to less than 30 degree and being finished product after sterilization;
12) tank that rises is rejected: cooled finished product is incubated 7 days in 37 DEG C of constant incubators, sees the tank seeming and expand, and reflect that in it, product goes bad and rejects, remaining is qualified products in batch.
7. the processing method of a kind of bamboo shoot sauce as claimed in claim 6, is characterized in that the specification of bamboo shoot sheet in step 1) is 2-6mm*2-6mm*2-6mm; Step 2) in the specification of mushroom stem fourth be 2-6mm*2-6mm*2-6mm, the ratio of mushroom stem fourth and water is 1g:10ml, and water temperature is 40-45 degree.
8. the processing method of a kind of bamboo shoot sauce as claimed in claim 6, is characterized in that the ratio of Chinese prickly ash and rapeseed oil in step 4) is 1:15.
9. the processing method of a kind of bamboo shoot sauce as claimed in claim 6, it is characterized in that the parts by weight of each raw material in step 5) are respectively bamboo shoot sheet 120-180 part, sugared 12-18 part, thick broad-bean sauce 50-70 part, fermented soya bean 20-40 part, water 180-220 part, mushroom 10-20 part, edible oil 20-40 part, bruised ginger 5-13 part, shredded chili 1-5 part, wheat batter 20-30 part, described wheat batter is boil after wheat flour mixes by the weight of 1:10 with water to form.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105533627A (en) * | 2016-01-18 | 2016-05-04 | 浙江农林大学 | Method for preparing solid enzyme seasoning from bamboo shoot processing residues |
| CN105559017A (en) * | 2015-12-15 | 2016-05-11 | 钟苏 | Dried bamboo shoot chili sauce and preparation method for same |
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
| CN108991481A (en) * | 2018-07-09 | 2018-12-14 | 浙江省农业科学院 | A kind of high dietary-fiber mushroom bamboo shoot flavouring-soy-sauce and preparation method thereof |
| CN110074384A (en) * | 2019-06-05 | 2019-08-02 | 苏州谷兰食品有限公司 | A kind of thick chilli sauce and its manufacture craft |
| CN110692996A (en) * | 2019-10-30 | 2020-01-17 | 天益食品（徐州）有限公司 | Bamboo-flavor burdock sauce |
| CN110973539A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Bamboo shoot sauce and preparation process thereof |
| CN111011780A (en) * | 2019-12-18 | 2020-04-17 | 广西欧唛果科技有限公司 | Digestion-aiding fermentation type instant flavored bamboo shoot and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105559017A (en) * | 2015-12-15 | 2016-05-11 | 钟苏 | Dried bamboo shoot chili sauce and preparation method for same |
| CN105533627A (en) * | 2016-01-18 | 2016-05-04 | 浙江农林大学 | Method for preparing solid enzyme seasoning from bamboo shoot processing residues |
| CN108991481A (en) * | 2018-07-09 | 2018-12-14 | 浙江省农业科学院 | A kind of high dietary-fiber mushroom bamboo shoot flavouring-soy-sauce and preparation method thereof |
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
| CN110074384A (en) * | 2019-06-05 | 2019-08-02 | 苏州谷兰食品有限公司 | A kind of thick chilli sauce and its manufacture craft |
| CN110692996A (en) * | 2019-10-30 | 2020-01-17 | 天益食品（徐州）有限公司 | Bamboo-flavor burdock sauce |
| CN111011780A (en) * | 2019-12-18 | 2020-04-17 | 广西欧唛果科技有限公司 | Digestion-aiding fermentation type instant flavored bamboo shoot and preparation method thereof |
| CN110973539A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Bamboo shoot sauce and preparation process thereof |
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|---|---|
| CN105029367B (en) | 2017-11-07 |
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