CN106235148A - A kind of preparation method of Flos Lonicerae flavour bamboo shoots - Google Patents
A kind of preparation method of Flos Lonicerae flavour bamboo shoots Download PDFInfo
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- CN106235148A CN106235148A CN201610593068.4A CN201610593068A CN106235148A CN 106235148 A CN106235148 A CN 106235148A CN 201610593068 A CN201610593068 A CN 201610593068A CN 106235148 A CN106235148 A CN 106235148A
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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)
Abstract
A kind of preparation method of Flos Lonicerae flavour bamboo shoots.Specifically include: with new fresh bamboo shoots as raw material, and the brewed parison system prepared with Flos Lonicerae extractive solution forms.By implementing the present invention, keep bamboo sprout fresh, tender and crisp, sweet mouthfeel, and the local flavor containing Flos Lonicerae, and it is not resulted in nutrition leak.Meanwhile, the bamboo sprout prepared by the present invention, can be used as leisure food instant bagged, it is possible to as staple food vegetable, market prospect is the most wide.
Description
Technical field
The present invention relates to field of food, particularly to the preparation method of a kind of Flos Lonicerae flavour bamboo shoots.
Background technology
Bamboo sprout, are taken as " treasure in dish " in China from ancient times, and nutritionally, the past has many people to think, though bamboo sprout taste
So delicious, but there is no any nutrition, that have it is even contemplated that " eat meal Radix Crotalariae szemoensis and to scrape three days oil ".This understanding is inaccurate.
Bamboo sprout contain rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin B1, vitamin B2, dimension life
Element C.Every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fat
0.13g, calcium 22mg, phosphorus 56mg, ferrum 0.1mg, multivitamin and carotene carotene content double many than Chinese cabbage content;And
The protein comparative superiority of bamboo sprout, the lysine of needed by human, tryptophan, threonine, phenylalanine, and in protein metabolism
During occupy the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction, have certain content, for excellent
Good health-care vegetable.
The traditional Chinese medical science think bamboo sprout sweet in the mouth, be slightly cold, nontoxic.Pharmaceutically have removing heat-phlegm, QI invigorating stomach function regulating, control quench one's thirst, diuretic
Road, profit diaphragm are felt well the effects such as stomach.Bamboo sprout also have the feature of low fat, low sugar, multifilament, and Edible bamboo shoot can not only promote that intestinal is compacted
Dynamic, help digest, go food stagnation, anti-constipation, and have effect of prevention colorectal cancer.Bamboo sprout are fatty, starch is little, belong to natural low
Fat, low-calorie diet, be the good merchantable brand lost weight of overweight people.Health preserving scholar think, how long-lived the people on the ground that bamboo grove grows thickly are, and seldom
Suffer from hypertension, this with often eat bamboo sprout and have certain relation.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Flos Lonicerae flavour bamboo shoots.Specifically include: with fresh bamboo shoots be
Raw material, and form with Flos Lonicerae extractive solution is brewed.By implementing the present invention, keep bamboo sprout fresh, tender and crisp, containing Flos Lonicerae Flavor
Mouthfeel, and nutrition is not run off.Meanwhile, people can eat the food after to implement prepared by the present invention bamboo sprout out, can cook staple food vegetable,
May also act as snack food, market prospect is the most wide.
The present invention is achieved through the following technical solutions, and specifically includes: with fresh bamboo shoots as raw material, and extracts with Flos Lonicerae
Vacuole system forms.
Described bamboo sprout preparation method is as follows:
(1) feedstock capture processes: tap the new fresh bamboo shoots that height is for 50-100 centimetre, the fresh bamboo shoots that will pluck, and removes silt, stripping
Remove bamboo shell, and modify the process such as neat, put in clear water and clean；
(2) precooking: put in aqueous citric acid solution by the bamboo sprout cylinder handled well, aqueous citric acid solution concentration is 0.5%-0.7%, bamboo
Radix Crotalariae szemoensis are submerged below liquid level, heated and boiled 20-30 minutes, are stir-fried up and down by bamboo sprout cylinder, reheat and boil 20-30 minutes,
The Radix Crotalariae szemoensis heart after ripening is without the white heart, the tender and crisp refreshing features good taste in Radix Crotalariae szemoensis meat ground；
(3) cooling rinsing processes: being placed in the pond filling with clear water by the bamboo sprout cylinder after cooked, water temperature is 15-25 DEG C, cooling
Rinse 15-25 hour, within every 5 hours, change water once；
(4) cut: bamboo sprout cylinder cooling rinsed extrudes at its shell ring by hand, and the dynamics of extruding is 3N-5N, arranges and squeezes
Pressing the shredded bamboo shoot after cutting, shredded bamboo shoot width is 1.5 centimetres-2.5 centimetres, a length of 4 centimetres-6 centimetres；
(5) it is dried: the shredded bamboo shoot after cutting is placed and is exposed to the sun 3-5 hour under sunlight, and temperature of being exposed to the sun is 25-30 DEG C, or is put by shredded bamboo shoot
Putting in drying machine and bakee 3-5 hour, stoving temperature is 25-30 DEG C, within when being exposed to the sun or bakee every 30 minutes, stir-fries once, shredded bamboo shoot water
Sub-control system is between 40%-60%；
(6) semi-finished product: being placed by dried shredded bamboo shoot in glass or watt hilllock container, firmly extruding is to compact shape, with 4N-6N power energy
Chopsticks are inserted into container bottom, thus prepare bamboo sprout semi-finished product.
Described brewed preparation method for material is as follows:
(1) composition of infusion material and proportioning: 5 parts of Rhizoma Zingiberis Recens, 8 parts of Bulbus Allii, Zanthoxylum schinifolium 5 parts, Fructus Capsici 10 parts, white sugar 10 parts, essence
Fine salt processed 15 parts, vegetable oil 17 parts, Flos Lonicerae extractive solution 30 parts；
(2) preparation method: chop Rhizoma Zingiberis Recens and Bulbus Allii and Fructus Capsici to powder, is heated to 50-60 degree by Oleum Arachidis hypogaeae semen, successively will be raw
Rhizoma Zingiberis Recens, Bulbus Allii, Zanthoxylum schinifolium, Fructus Capsici, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, and the dispensing after stir-frying is put
To Flos Lonicerae extractive solution, stir to obtain brewed material.
The preparation method of described Flos Lonicerae flavour bamboo shoots is as follows:
(1) raw material composition and proportioning: bamboo sprout bar 1 part, 5 parts of brewed material；
(2) brewed: above-mentioned bamboo sprout bar to be placed in a glass or watt hilllock container, then brewed material is poured in container and flood
Bamboo sprout bar, sealed container port brewed 20-30 days；
(3) finished product: got from brewed material by bamboo sprout bar, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum
Sealing machine pumps air in bag, and heat sealing, thus prepares the bamboo sprout of Flos Lonicerae local flavor.
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the embodiment side to the present invention
Method further illustrates.
Embodiment 1
Carry out according to lower example step:
(1) pretreatment of raw material:
The raw material handled well is put in the aqueous citric acid solution of 0.1% and precook 20 minutes, and the bamboo sprout cylinder after cooked is put into
Water temperature is to rinse 15 hours in 15-25 DEG C of ponds, and the shredded bamboo shoot after rinsing being decomposed is placed under the sun that temperature is 25-30 DEG C sudden and violent
Shine 3 hours or baking oven bakees 3 hours；
(3) brewed:
Take out infusion material, put to glass container or crock container brewed 20 days according to bamboo sprout bar 1 part, brewed material 5；
(4) packaging:
Being got from brewed material by bamboo sprout bar, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, takes out with vacuum sealer
Remove air in bag, and heat sealing, thus prepare the bamboo sprout of Flos Lonicerae local flavor.
Embodiment 2
Carry out according to lower example step:
(1) pretreatment of raw material:
The raw material handled well is put in the aqueous citric acid solution of 0.6% and precook 50 minutes, and the bamboo sprout cylinder after cooked is put into
Water temperature is to rinse 20 hours in 15-25 DEG C of ponds, and the shredded bamboo shoot after rinsing being decomposed is placed under the sun that temperature is 25-30 DEG C sudden and violent
Shine 4 hours or baking oven bakees 4 hours；
(2) brewed:
Take out infusion material, put to glass container or crock container brewed 20 days according to bamboo sprout bar 1 part, brewed material 5；
(3) packaging:
Being got from brewed material by bamboo sprout bar, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, takes out with vacuum sealer
Remove air in bag, and heat sealing, thus prepare the bamboo sprout of Flos Lonicerae local flavor.
Embodiment 3
Carry out according to lower example step:
(1) pretreatment of raw material:
The raw material handled well is put in the aqueous citric acid solution of 1.0% and precook 60 minutes, and the bamboo sprout cylinder after cooked is put into
Water temperature is to rinse 25 hours in 15-25 DEG C of ponds, and the shredded bamboo shoot after rinsing being decomposed is placed under the sun that temperature is 25-30 DEG C sudden and violent
Shine 5 hours or baking oven bakees 5 hours；
(2) brewed
Take out infusion material, put to glass container or crock container brewed 20 days according to bamboo sprout bar 1 part, brewed material 5；
(3) packaging
Being got from brewed material by bamboo sprout bar, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, takes out with vacuum sealer
Remove air in bag, and heat sealing, thus prepare the bamboo sprout of Flos Lonicerae local flavor.
Sense organ investigation experiment:
Extract 100 people in the street at random, be divided into 10 groups, often organize 10 people, foretaste embodiment of the present invention 1-3 respectively, according to Flos Lonicerae
Brittleness and taste two aspect of flavour bamboo shoots are each marked by ten point system, are divided into full marks with 10, more than 8.5 points for satisfied, 6 points with
Upper for qualified, less than 6 points is poor, foretastes sensory results and is shown in Table 1
Table 1 Flos Lonicerae flavour bamboo shoots foretaste sensory results
| Foretaste sense organ comment | Brittleness | Taste | |
| Embodiment 1 | Color and luster is good, has Flos Lonicerae peculiar taste, and texture is tender and crisp, features good taste | 9.0 | 8.9 |
| Embodiment 2 | Color and luster is good, has Flos Lonicerae peculiar taste, and texture delicious and crisp is soft, features good taste | 9.7 | 9.6 |
| Embodiment 3 | Color and luster is good, has Flos Lonicerae peculiar taste, and texture is softer, features good taste | 8.2 | 9.2 |
As can be seen here, the taste of embodiments of the invention 2 and texture more meet general population, and the technological parameter of this embodiment is:
Bamboo sprout are precooked 50 minutes by the aqueous citric acid solution using 0.6%, and water temperature is to rinse 20 hours in 15-25 DEG C of ponds, rinsing point
Shredded bamboo shoot after solution is placed and is exposed to the sun 4 hours under the sun that temperature is 25-30 DEG C or bakees 4 hours in baking oven.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes
Shape and improvement, these also should be regarded as protection scope of the present invention, and these are all without affecting effect that the present invention implements and patent
Practicality.
Claims (3)
1. the bamboo sprout preparation method described in is as follows:
(1) feedstock capture processes: tap the new fresh bamboo shoots that height is for 50-100 centimetre, the fresh bamboo shoots that will pluck, and removes silt, stripping
Remove bamboo shell, and modify the process such as neat, put in clear water and clean；
(2) precooking: put in aqueous citric acid solution by the bamboo sprout cylinder handled well, aqueous citric acid solution concentration is 0.5%-0.7%, bamboo
Radix Crotalariae szemoensis are submerged below liquid level, heated and boiled 20-30 minutes, are stir-fried up and down by bamboo sprout cylinder, reheat and boil 20-30 minutes,
The Radix Crotalariae szemoensis heart after ripening is without the white heart, the tender and crisp refreshing features good taste in Radix Crotalariae szemoensis meat ground；
(3) cooling rinsing processes: being placed in the pond filling with clear water by the bamboo sprout cylinder after cooked, water temperature is 15-25 DEG C, cooling
Rinse 15-25 hour, within every 5 hours, change water once；
(4) cut: bamboo sprout cylinder cooling rinsed extrudes at its shell ring by hand, and the dynamics of extruding is 3N-5N, arranges and squeezes
Pressing the shredded bamboo shoot after cutting, shredded bamboo shoot width is 1.5 centimetres-2.5 centimetres, a length of 4 centimetres-6 centimetres；(5) it is dried: after cutting
Shredded bamboo shoot is placed and is exposed to the sun 3-5 hour under sunlight, and temperature of being exposed to the sun is 25-30 DEG C, or shredded bamboo shoot is placed baking 3-5 hour in drying machine,
Stoving temperature is 25-30 DEG C, within when being exposed to the sun or bakee every 30 minutes, stir-fries once, and shredded bamboo shoot moisture Control is between 40%-60%；
(6) semi-finished product: being placed by dried shredded bamboo shoot in glass or watt hilllock container, firmly extruding is to compact shape, with 4N-6N power energy
Chopsticks are inserted into container bottom, thus prepare bamboo sprout semi-finished product.
2. the brewed preparation method for material described in is as follows:
(1) composition of infusion material and proportioning: 5 parts of Rhizoma Zingiberis Recens, 8 parts of Bulbus Allii, Zanthoxylum schinifolium 5 parts, Fructus Capsici 10 parts, white sugar 10 parts, essence
Fine salt processed 15 parts, vegetable oil 17 parts, Flos Lonicerae extractive solution 30 parts；
(2) preparation method: chop Rhizoma Zingiberis Recens and Bulbus Allii and Fructus Capsici to powder, is heated to 50-60 degree by Oleum Arachidis hypogaeae semen, successively will be raw
Rhizoma Zingiberis Recens, Bulbus Allii, Zanthoxylum schinifolium, Fructus Capsici, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, and the dispensing after stir-frying is put
To Flos Lonicerae extractive solution, stir to obtain brewed material.
3. the preparation method of the Flos Lonicerae flavour bamboo shoots described in is as follows:
(1) raw material composition and proportioning: bamboo sprout bar 1 part, 5 parts of brewed material；
(2) brewed: above-mentioned bamboo sprout bar to be placed in a glass or watt hilllock container, then brewed material is poured in container and flood
Bamboo sprout bar, sealed container port brewed 20-30 days；
(3) finished product: got from brewed material by bamboo sprout bar, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum
Sealing machine pumps air in bag, and heat sealing, thus prepares the bamboo sprout of Flos Lonicerae local flavor.
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| CN201610593068.4A CN106235148A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of Flos Lonicerae flavour bamboo shoots |
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| CN201610593068.4A CN106235148A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of Flos Lonicerae flavour bamboo shoots |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103355615A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Industrialized processing method of unfermented dried dendrocalamus latiflorus |
| CN104000145A (en) * | 2014-05-15 | 2014-08-27 | 朱超 | Bamboo shoot preserving method |
| CN104957560A (en) * | 2015-06-11 | 2015-10-07 | 程丹丹 | Wrapper wrapped bamboo shoot strip capable of clearing heat and preparation method of wrapper wrapped bamboo shoot strip |
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| CN113892606A (en) * | 2021-09-16 | 2022-01-07 | 四川更有面生物技术有限公司 | Production and preparation process of organic bamboo shoot powder |
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