CN109043415A - A kind of fresh bamboo shoot of grain capsicum - Google Patents
A kind of fresh bamboo shoot of grain capsicum Download PDFInfo
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- CN109043415A CN109043415A CN201810590836.XA CN201810590836A CN109043415A CN 109043415 A CN109043415 A CN 109043415A CN 201810590836 A CN201810590836 A CN 201810590836A CN 109043415 A CN109043415 A CN 109043415A
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- capsicum
- bamboo shoot
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- fresh bamboo
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of fresh bamboo shoot of poor capsicum, it is made from the following raw materials in parts by weight: 45~50 parts of bamboo shoots, 35~40 parts of capsicum, young 3~5 parts of ginger, 3~5 parts of garlic, 2~4 parts of salt, 1~2 part of rock sugar, 0.1~0,2 parts, 2~4 parts of white wine of monosodium glutamate；Production method is the following steps are included: raw material preparation, drying and processing, raw material cutting, pickled fermented, weighing packaging；The fresh bamboo shoot mouthfeel of poor capsicum and nutritional ingredient are reasonable, it is bright in colour, unique flavor, direct-edible, fresh bamboo shoot do not change nutritional ingredient, and it is tender and crisp that taste is vinegar-pepper, expand the edible range of fresh bamboo shoot, it is suitble to industrialization production, the pair for improving bamboo shoots is value added, is all of great significance to farmers' income, promotion local economic development etc. is improved.
Description
Technical field
The present invention relates to the production technical fields of food, the in particular to a kind of fresh bamboo shoot of poor capsicum.
Background technique
Poor capsicum is combined together because color is scarlet, not only peppery but also sour by fragrant, peppery, fresh, sour, salty, crisp, deep to be liked by people
Love, it has also become the exclusive cuisines flavouring in Yunnan, Guizhou.Bamboo shoots are sweet in flavor, slightly cold, nontoxic, rich in protein, amino acid, calcium,
Phosphorus, iron, carrotene and vitamin C, B1 and B2, etc. ingredients, bamboo shoots also there is low fat, low sugar, multifilament, oxidation resistant spy
Point is favorite one of the dish of people.The eating method of grain capsicum at present, it is edible primarily as condiment product, and bamboo shoots edible way
For prepared food, the beneficiating ingredient of bamboo shoots can be inevitably destroyed, the shelf-life is relatively short.Therefore bamboo shoots are while keeping genuine, no
Change nutritional ingredient, expand edible range, be suitble to industrialization production, the pair for improving bamboo shoots is value added, for making full use of nature to provide
Source promotes peasant programme to have biggish meaning.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of fresh bamboo shoot of poor capsicum, and bright in colour, vinegar-pepper tender and crisp, flavor is only
Spy, it is direct-edible, while keeping fresh bamboo shoot genuine, do not change nutritional ingredient, and the shelf-life is longer, is suitble to industry metaplasia
It produces, while the method for manufacturing the fresh bamboo shoot of poor capsicum being provided.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme: a kind of fresh bamboo shoot of grain capsicum, material composition
By weight are as follows: 45~50 parts of bamboo shoots, 35~40 parts of capsicum, young 3~5 parts of ginger, 3~5 parts of garlic, 2~4 parts of salt, rock sugar 1
~2 parts, 0.1~0,2 part of monosodium glutamate, 2~4 parts of white wine.
Further, bamboo shoots are new fresh bamboo shoots, and the time preferably picked fresh bamboo shoot are no more than 3 days, otherwise bamboo shoots water loss
Excessively, using losing tender and crisp sense.
Further, capsicum selection color is scarlet, meat is thick and solid, individual is intact, the heavier fresh chilli of pungent.
Further, its production method of the fresh bamboo shoot of poor capsicum the following steps are included:
(1) raw material preparation: new fresh bamboo shoots is peelled off into shell, core is stayed to clean up, fresh chilli is cleaned up and removes handle
Young ginger is gone crust to clean up, garlic is peelled off crust and is cleaned up by the base of a fruit；
(2) drying and processing: ready raw material being put into baking room simultaneously and is dried 1 hour with 50 DEG C, is removed outside raw material
Table moisture content；
(3) raw material cutting: the ratio of 40 parts of capsicum, young 5 parts and 5 parts of garlic of ginger is mixed and is chopped into 5~10mm's
Fragment, bamboo shoots are cut into the thin slice of 40 × 20 × 3cm or so, and cutting process must not glue water and oil；
(4) pickled fermented: 50 parts of the good bamboo shoots thin slice of cutting to be mixed with capsicum, young ginger and garlic 50 parts of fragment of ratio
It is put into mixing in ceramic vessel, is added 4 parts of salt, 2 parts of rock sugar, 0,2 parts 4 parts of white wine of monosodium glutamate mix well, then the lower cellar of sealing
Storage, allows its spontaneous fermentation 20 days or so, opens sealing and observes whether the poor fresh bamboo shoot of capsicum are also fermenting, if there are also bubbles to generate
Showing also fermenting, with regard to its sealing storage 5 days, is arriving the fresh bamboo shoot of poor capsicum to the end of the spontaneous fermentation phase；
(5) weighing packaging: after separation container is sterilized, water and oil must not be glued, the fresh bamboo shoot of poor capsicum are subjected to weighing packaging, i.e.,
Obtain a kind of fresh bamboo shoot finished product of poor capsicum.
Preferably, the fresh bamboo shoot of poor capsicum are direct-edible, and it is tender and crisp that taste is vinegar-pepper, and it is convenient to eat, and bamboo shoots are extended from delicatessen
To food, while the edible range of fresh bamboo shoot is expanded, can be used as pan-fried, fried, stewed, stir-fry, cooking, cold and dressed with sauce and chafing dish bottom flavorings main
Condiment product.
Preferably, the fresh bamboo shoot of poor capsicum do not add antistaling agent and preservative, and since spoilage organisms is mostly aerobic bacteria, lactic acid bacteria is to detest
Oxygen bacterium, antioxidants, white wine, salt and allicin in bamboo shoots all have certain inhibition or sterilization to spoilage organisms and make
With, it can be further reduced the content of spoilage organisms in the fresh bamboo shoot of poor capsicum, created conditions for the growth of lactic acid bacteria, using sealing and fermenting,
The growth that spoilage organisms can be limited during the fermentation promotes the growth of lactic acid bacteria, and the shelf-life can reach 12 months, eats process not
Water and oil must be glued.
Present invention employs above-mentioned technical proposal, have the advantages that by being carried out to raw material and processing technology
Adjustment and improvement repeatedly, so that the fresh bamboo shoot mouthfeel of poor capsicum and nutritional ingredient of preparation are relatively reasonable, bright in colour, flavor is only
Spy, direct-edible, it is convenient to eat, and fresh bamboo shoot do not change nutritional ingredient, and it is tender and crisp that taste is vinegar-pepper, expands the edible range of fresh bamboo shoot,
It is suitble to industrialization production, the pair for improving bamboo shoots is value added.
Specific embodiment
Specific embodiment
In order to keep the object of the invention, technical solution and advantage clearer, below by specific embodiment to the present invention
It is described in further detail:
Embodiment 1:
A kind of fresh bamboo shoot of grain capsicum, material composition is by weight are as follows: 45 parts of bamboo shoots, 35 parts of capsicum, young 3 parts of ginger, garlic 3
Part, 2 parts of salt, 1 part of rock sugar, 0.1 part of monosodium glutamate, 2 parts of white wine.
The bamboo shoots are new fresh bamboo shoots, and the time preferably picked fresh bamboo shoot are no more than 3 days, and otherwise bamboo shoots water loss is excessive,
Using losing tender and crisp sense.
The capsicum selection color is scarlet, meat is thick and solid, individual is intact, the heavier fresh chilli of pungent.
It is described grain its production method of the fresh bamboo shoot of capsicum the following steps are included:
(1) raw material preparation: new fresh bamboo shoots is peelled off into shell, core is stayed to clean up, fresh chilli is cleaned up and removes handle
Young ginger is gone crust to clean up, garlic is peelled off crust and is cleaned up by the base of a fruit；
(2) drying and processing: ready raw material being put into baking room simultaneously and is dried 1 hour with 50 DEG C, is removed outside raw material
Table moisture content；
(3) raw material cutting: the ratio of 35 parts of capsicum, young 3 parts and 3 parts of garlic of ginger is mixed and is chopped into 5~10mm's
Fragment, bamboo shoots are cut into the thin slice of 40 × 20 × 3cm or so, and cutting process must not glue water and oil；
(4) pickled fermented: 45 parts of the good bamboo shoots thin slice of cutting to be mixed with capsicum, young ginger and garlic 41 parts of fragment of ratio
Be put into mixing in ceramic vessel, be added 2 parts of salt, 1 part of rock sugar, 0.1 part of monosodium glutamate, 2 parts of white wine mix well, the then lower cellar of sealing
Storage, allows its spontaneous fermentation 20 days or so, arrives the fresh bamboo shoot of poor capsicum to the end of the spontaneous fermentation phase；
(5) weighing packaging: after separation container is sterilized, water and oil must not be glued, the fresh bamboo shoot of poor capsicum are subjected to weighing packaging, i.e.,
Obtain a kind of fresh bamboo shoot finished product of poor capsicum.
The fresh bamboo shoot of the grain capsicum are direct-edible, and it is tender and crisp that taste is vinegar-pepper, and it is convenient to eat, and bamboo shoots are expanded to life from delicatessen
Food, while the edible range of fresh bamboo shoot is expanded, it can be used as pan-fried, fried, stewed, stir-fry, cooking, cold and dressed with sauce and chafing dish bottom flavorings main condiment
Product.
The grain fresh bamboo shoot of capsicum do not add antistaling agent and preservative, antioxidants, white wine, salt in bamboo shoots and big
Allicin all has certain inhibition or bactericidal effect to spoilage organisms, can be further reduced the content of spoilage organisms in the fresh bamboo shoot of poor capsicum,
It creates conditions for the growth of lactic acid bacteria, using sealing and fermenting, the growth of spoilage organisms can be limited during the fermentation, promote lactic acid bacteria
Growth, the shelf-life can reach 12 months, and edible process must not glue water and oil.
Embodiment 2:
A kind of fresh bamboo shoot of grain capsicum, material composition is by weight are as follows: 50 parts of bamboo shoots, 40 parts of capsicum, young 5 parts of ginger, garlic 5
Part, 4 parts of salt, 2 parts of rock sugar, 0.2 part of monosodium glutamate, 4 parts of white wine.
The bamboo shoots are new fresh bamboo shoots, and the time preferably picked fresh bamboo shoot are no more than 3 days, and otherwise bamboo shoots water loss is excessive,
Using losing tender and crisp sense.
The capsicum selection color is scarlet, meat is thick and solid, individual is intact, the heavier fresh chilli of pungent.
It is described grain its production method of the fresh bamboo shoot of capsicum the following steps are included:
(1) raw material preparation: new fresh bamboo shoots is peelled off into shell, core is stayed to clean up, fresh chilli is cleaned up and removes handle
Young ginger is gone crust to clean up, garlic is peelled off crust and is cleaned up by the base of a fruit；
(2) drying and processing: ready raw material being put into baking room simultaneously and is dried 1 hour with 50 DEG C, is removed outside raw material
Table moisture content；
(3) raw material cutting: the ratio of 50 parts of capsicum, young 5 parts and 5 parts of garlic of ginger is mixed and is chopped into 5~10mm's
Fragment, bamboo shoots are cut into the thin slice of 40 × 20 × 3cm or so, and cutting process must not glue water and oil；
(4) pickled fermented: 50 parts of the good bamboo shoots thin slice of cutting to be mixed with capsicum, young ginger and garlic 50 parts of fragment of ratio
Be put into mixing in ceramic vessel, be added 4 parts of salt, 2 parts of rock sugar, 0.2 part of monosodium glutamate, 4 parts of white wine mix well, the then lower cellar of sealing
Storage, allows its spontaneous fermentation 20 days or so, arrives the fresh bamboo shoot of poor capsicum to the end of the spontaneous fermentation phase；
(5) weighing packaging: after separation container is sterilized, water and oil must not be glued, the fresh bamboo shoot of poor capsicum are subjected to weighing packaging, i.e.,
Obtain a kind of fresh bamboo shoot finished product of poor capsicum.
The fresh bamboo shoot of the grain capsicum are direct-edible, and it is tender and crisp that taste is vinegar-pepper, and it is convenient to eat, and bamboo shoots are expanded to life from delicatessen
Food, while the edible range of fresh bamboo shoot is expanded, it can be used as pan-fried, fried, stewed, stir-fry, cooking, cold and dressed with sauce and chafing dish bottom flavorings main condiment
Product.
The grain fresh bamboo shoot of capsicum do not add antistaling agent and preservative, antioxidants, white wine, salt in bamboo shoots and big
Allicin all has certain inhibition or bactericidal effect to spoilage organisms, can be further reduced the content of spoilage organisms in the fresh bamboo shoot of poor capsicum,
It creates conditions for the growth of lactic acid bacteria, using sealing and fermenting, the growth of spoilage organisms can be limited during the fermentation, promote lactic acid bacteria
Growth, the shelf-life can reach 12 months, and edible process must not glue water and oil.
The present invention provides a kind of method that grain capsicum fresh bamboo shoot and manufactures the fresh bamboo shoot of poor capsicum, to expanding fresh bamboo shoot edible range, into
Row large-scale production further pushes the development of fresh bamboo shoot plantation secondary industry, to raising farmers' income, promotes local economic development
Deng being all of great significance.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (4)
1. a kind of fresh bamboo shoot of grain capsicum, which is characterized in that its material composition is by weight are as follows: 45~50 parts of bamboo shoots, capsicum 35~
40 parts, young 3~5 parts of ginger, 3~5 parts of garlic, 2~4 parts of salt, 1~2 part of rock sugar, 0.1~0.2 part of monosodium glutamate, 2~4 parts of white wine.
2. the fresh bamboo shoot of poor capsicum according to claim 1, which is characterized in that the bamboo shoots are new fresh bamboo shoots.
3. the fresh bamboo shoot of poor capsicum according to claim 1, which is characterized in that the capsicum is that color is scarlet, meat is thick and solid, individual
Intact, the heavier fresh chilli of pungent.
4. a kind of production method of the fresh bamboo shoot of poor capsicum as described in claim any one of 1-3, which is characterized in that including following step
It is rapid:
(1) raw material preparation: peelling off shell for new fresh bamboo shoots and core stayed to clean up, and fresh chilli is cleaned up and is removed the base of a fruit, will
Young ginger goes crust to clean up, and garlic is peelled off crust and is cleaned up；
(2) drying and processing: ready raw material being put into baking room simultaneously and is dried 1 hour with 50 DEG C, removes raw material appearance water
Part；
(3) ratio of 40 parts of capsicum, young 5 parts and 5 parts of garlic of ginger: being mixed the fragment for being chopped into 5~10mm by raw material cutting,
Bamboo shoots are cut into the thin slice of 40 × 20 × 3cm or so, and cutting process must not glue water and oil；
(4) pickled fermented: the good 50 parts of ratios for mixing 50 parts of fragment with capsicum, young ginger and garlic of bamboo shoots thin slice of cutting are put into
Mixing in ceramic vessel, be added 4 parts of salt, 2 parts of rock sugar, 0,2 parts of monosodium glutamate, 4 parts of white wine mix well, then seal lower cellar for storing things
It puts, allows its spontaneous fermentation 20 days or so, arrive the fresh bamboo shoot of poor capsicum to the end of the spontaneous fermentation phase；
(5) after separation container is sterilized, the fresh bamboo shoot of poor capsicum weighing packaging: are subjected to weighing packaging to get fresh to a kind of poor capsicum
Bamboo shoot finished product.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710692232 | 2017-08-14 | ||
| CN2017106922321 | 2017-08-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043415A true CN109043415A (en) | 2018-12-21 |
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ID=64820086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810590836.XA Pending CN109043415A (en) | 2017-08-14 | 2018-06-09 | A kind of fresh bamboo shoot of grain capsicum |
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| CN (1) | CN109043415A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934277A (en) * | 2019-12-23 | 2020-03-31 | 凤冈县中兴农业开发有限公司 | Fermented chili and fermentation processing preparation method thereof |
| CN115281321A (en) * | 2022-08-03 | 2022-11-04 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Preparation method of low-salt fermented spicy bamboo shoots |
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| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN104872586A (en) * | 2015-05-18 | 2015-09-02 | 贵州布依姑娘食品有限公司 | Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper |
| KR20160122607A (en) * | 2015-04-14 | 2016-10-24 | 박민경 | Manufacturing method is useful microbial fermentation of food material pickled vegetables |
| CN106722539A (en) * | 2016-11-17 | 2017-05-31 | 贵州省民旺食品有限公司 | A kind of preparation method of poor capsicum |
| CN106798280A (en) * | 2017-01-17 | 2017-06-06 | 贵州长顺八妹农副产品开发有限公司 | The preparation method of local flavor grain capsicum |
-
2018
- 2018-06-09 CN CN201810590836.XA patent/CN109043415A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| KR20160122607A (en) * | 2015-04-14 | 2016-10-24 | 박민경 | Manufacturing method is useful microbial fermentation of food material pickled vegetables |
| CN104872586A (en) * | 2015-05-18 | 2015-09-02 | 贵州布依姑娘食品有限公司 | Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper |
| CN106722539A (en) * | 2016-11-17 | 2017-05-31 | 贵州省民旺食品有限公司 | A kind of preparation method of poor capsicum |
| CN106798280A (en) * | 2017-01-17 | 2017-06-06 | 贵州长顺八妹农副产品开发有限公司 | The preparation method of local flavor grain capsicum |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934277A (en) * | 2019-12-23 | 2020-03-31 | 凤冈县中兴农业开发有限公司 | Fermented chili and fermentation processing preparation method thereof |
| CN115281321A (en) * | 2022-08-03 | 2022-11-04 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Preparation method of low-salt fermented spicy bamboo shoots |
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Application publication date: 20181221 |