CN109259137A - Instant precious bamboo shoot of one kind and preparation method thereof - Google Patents
Instant precious bamboo shoot of one kind and preparation method thereof Download PDFInfo
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- CN109259137A CN109259137A CN201811280285.3A CN201811280285A CN109259137A CN 109259137 A CN109259137 A CN 109259137A CN 201811280285 A CN201811280285 A CN 201811280285A CN 109259137 A CN109259137 A CN 109259137A
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- bamboo shoots
- bamboo
- bamboo shoot
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- 241001330002 Bambuseae Species 0.000 title claims abstract description 170
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 165
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 165
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 165
- 239000011425 bamboo Substances 0.000 title claims abstract description 165
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000011814 protection agent Substances 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000004365 Protease Substances 0.000 claims description 24
- 239000003381 stabilizer Substances 0.000 claims description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 108010004032 Bromelains Proteins 0.000 claims description 12
- 108090000526 Papain Proteins 0.000 claims description 12
- 235000019835 bromelain Nutrition 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000019834 papain Nutrition 0.000 claims description 12
- 229940055729 papain Drugs 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 6
- 235000018417 cysteine Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 230000002269 spontaneous effect Effects 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 5
- 239000005864 Sulphur Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
-
- 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
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides instant precious bamboo shoot of one kind and preparation method thereof, including cleaning, color protection, fermentation, cooking and freezing, spice, packaging.It is a kind of without processing nuisance substance residual to obtain by the design of color protection agent prescription, fermentation and the set for cooking freezing of compounding, fresh bamboo shoot nutrition is protected to greatest extent, and mouthfeel keeps bamboo shoot products tender and crisp and that color is as before after storing for a long time.
Description
Technical field
The invention belongs to vegetable non-staple food manufacture fields, and in particular to a kind of preparation method of bamboo shoots food.
Background technique
Bamboo shoots are the young shoot of bamboo, also referred to as bamboo shoot.Bamboo shoots are full of nutrition while having eating for certain health-care efficacy good
Product, its color, smell and taste is all good, it is fresh feel well it is palatable, it is well received.It is known as " poor scholar's mountain delicacy ", there is saying for " no bamboo shoot not being at seat ".Bamboo shoots property
It is sweet in flavor slightly cold, there is heat-clearing and phlegm-dissolving, disinhibiting diaphragm and smoothing stomach, QI invigorating and other effects of quenching one's thirst.Bamboo shoots also contain a large amount of celluloses, can not only promote intestines
Road wriggles, goes having indigestion, anti-constipation, and is also the good food of overweight people's weight-reducing.Bamboo shoots contain a kind of nitrogen substance of white, structure
At the exclusive faint scent of bamboo shoots, have the function of appetizing, promote digestion, whet the appetite, can be used for treating gasteremphraxis, indigestion,
It the illnesss such as has no appetite, Chinese medicine is recorded, and winter bamboo shoot are sweet in flavor cold in nature, have functions such as " the sharp seven apertures, promoting blood circulation, resolving sputum saliva help digestion swollen ".
Thus bamboo shoots are deeply loved by the public.
But bamboo shoots are edible usually as vegetables in daily life, and eating method is complicated, are not easy to often eat, in non-staple foodstuff
Research is less in terms of product manufacture field.Bamboo shoots water content is more and fibre composition rich in, therefore this food not only quenches the thirst
It additionally aids people and inhibits hunger, can be used as the junior cured good merchantable brand of tourism, frequently encountered when people travel outdoors with dealing with
Thirsty and hungry problem.
Bamboo shoots are a kind of food materials for being easier oxidation, in the intermediary and later stages (even early period) of shelf-life, bamboo shoot product, bamboo shoot
Often there is oxidation stain (brown stain, obfuscation) and often generate rancidity in bamboo shoots in can, and then influence the appearance of product, are easy
Make us being misinterpreted as product having gone bad；For this purpose, many bamboo shoot products, bamboo shoot can mostly can add color protection during production at present
Agent is extended the shelf life with occurring to situations such as reducing discoloration, peculiar smell.However, the usage amount of common color stabilizer currently on the market
It is usually all bigger than normal, production cost is both improved, there is the peace full hidden danger of food with also resulting in product more maximum probability, it is difficult to eliminate consumption
The edible misgivings of person, and then influence the market prospects of product.
On the other hand, in order to allow bamboo shoots to keep the tooth Huang true qualities of fresh bamboo shoot, people usually use sulphur to smoke bamboo shoots.And in this way
The residual quantity that will cause sulphur in bamboo shoots is very high, therefore has very big tart flavour, and current sulfur removal technology cannot will be in bamboo shoots
Sulphur is fully erased, and residual sulfur causes to seriously endanger to human body.
When being processed to bamboo shoots, it will usually more salt is added and is pickled, it is big during marinated bamboo shoots
Amount put salt, not and salting period is longer, it is exceeded to will lead to this group food sodium salt content, and in salinity containing nitrite,
The impurity such as nitrate, it is possible to create such as inferior ammonium nitrate harmful substance.
Summary of the invention
The purpose of the present invention is to provide a kind of instant precious bamboo shoot and preparation method thereof, to obtain a kind of object processing nuisance object
Matter residual protects fresh bamboo shoot nutrition to greatest extent, and mouthfeel keeps bamboo shoot products tender and crisp and that color is as before after storing for a long time.
The preparation method of instant precious bamboo shoot provided by the invention, comprising the following steps:
(1) it cleans: choosing new fresh bamboo shoots, remove the thick old part of bamboo shoot clothing and bamboo shoot bottom；
(2) color protection: the bamboo shoots cut being immersed in color protection agent solution and carry out color protection, the color stabilizer have following components by
According to mass percentage composition: tea polyphenols 3-5%, sodium citrate 1.5~3.5%, papain (papain) 10-16%,
Bromelain (Bromelain) 14-20%, cycloheptaamylose 7~9%, surplus is water；
(3) ferment: by after the bamboo shoots draining after color protection according to fresh bamboo shoots: water quality ratio be 1:(1-1.5) weight ratio will
Fresh bamboo shoots impregnates in water, after sealing spontaneous fermentation 4-6 days at normal temperature, picks up bamboo shoots after fermentation and drains；
(4) it cooks and freezes: by bamboo shoots after fermentation after pressure cooker mesohigh is cooked, then taking out that be put into freezing chamber cold
Freeze；
(5) spice: cooked bamboo shoots and seasoning sauce material are sufficiently mixed uniformly, the seasoning slurry is by following mass parts group
At: 10-20 portions of rapeseed oils, 10-20 portions of soybean oils, 10-20 portions of peanut oil, 1-3 parts of sesame oil, 1-3 parts of Zanthoxylum essential oils, 5-10 parts of bubbles
Green pepper, 1-3 portions of salt, 0.5-1 parts of garlic juices；
(6) it packs: by high temperature sterilization after the bamboo shoots packaging after spice to obtain the final product.
Further, step (1) will remove in the bamboo shoots of the thick old part of bamboo shoot clothing and bamboo shoot bottom, be relatively large in diameter older with meat
Root cutter notch and come into full contact with seasoning to be easier to cook in the next steps.
Further, in step (2) color stabilizer add quality be bamboo shoots quality 5-15%.
Further, in step (2) in color protection agent solution the quality of color stabilizer and water than my 1:(50-100), color stabilizer is molten
The dosage of liquid is limited with being totally submerged bamboo shoots.
Further, also containing the cysteine of 2.5-5.5% in step (2) color stabilizer.
Further, the time that color protection is impregnated in step (2) is 2-4 hours.
Further, when step (3) is fermented, the lactic acid bacteria of bamboo shoots quality 5-10% is added in the water for impregnating bamboo shoots.
Further, added before step (4) cooks into water the spiceleaf of bamboo shoots quality 0.5-1.5%, 0.5-1.5% eight
Angle, the dried orange peel of 0.5-1.5% are cooked in the Jiang Yushui of 0.5-1.5%.
Further, in step (4), cooking pull out after draining in -10-0 DEG C freezing processing 0.5-2 hours.
Further, step (6) high temperature sterilization is that bamboo shoots are packed into vacuum seal bag or are made into can, vacuum sealing, dress
It sterilizes in high-temperature sterilization pot after cage.
Compared with prior art, the present invention do not have the utility model has the advantages that
1. the present invention carries out color protection treatment using color stabilizer first after bamboo shoots cleaning and cutting, pass through the color stabilizer of compounding
Formula design, so that bamboo shoots is able to maintain new fresh bamboo shoots true qualities in the next steps, effect ground improves the inoxidizability of bamboo shoots, before guarantee
The antioxidation and color-protecting of interim later period phase different phase prevents bamboo shoots discoloration, spoiled situation from occurring, colour-protecting stabilizing, when can be long
Between keep bamboo shoots original color so that the shelf life extension of product was to 1 year or more.
2. the present invention is by lactobacillus-fermented, without the nutrition in bamboo shoots can be made to be easier to be absorbed by the body, and can be promoted
Bamboo shoots mouthfeel eliminates astringent taste, reduces the rough mouthfeel of fiber.
3. the present invention cooks bamboo shoots by high temperature and pressure, then freeze at low temperature rapidly, it is crisp to assign the fresh and tender treasure of bamboo shoots
Mouthfeel, while helping to maintain bamboo shoots true qualities.
4. the present invention assigns bamboo shoots different flavors by adding various spices in boiling process.
5. the method for the invention is not suitable for sulphur, it is not suitable for chemistry color stabilizer, product unharmful substance residual is maximum
Limit protects fresh bamboo shoot nutrition, and mouthfeel keeps tender and crisp and color as before after storing for a long time.
Specific embodiment
Below by specific embodiment, the present invention will be further described.As described below is the embodiment of the present invention, and
The scope of the patents non-therefore that limitation is of the invention.
Embodiment 1
(1) new fresh bamboo shoots is chosen, the thick old part of bamboo shoot clothing and bamboo shoot bottom is removed, is relatively large in diameter with the older root of meat with cutting
Knife notch to be easier to cook in the next steps, and comes into full contact with seasoning；
(2) color protection: being 2 hours by the time that the bamboo shoots cut are immersed in progress color protection immersion in color protection agent solution；It is described
Color stabilizer has following components according to mass percentage composition: tea polyphenols 5%, sodium citrate 3%, papain (papain)
16%, bromelain (Bromelain) 19%, cycloheptaamylose 8.5%, 4% cysteine, surplus are water；Color stabilizer
Add quality be bamboo shoots quality 10%；The quality of color stabilizer and water is than my 1:(50-100), the dosage of color protection agent solution is with complete
Full submergence bamboo shoots are limited；
(3) ferment: by after the bamboo shoots draining after color protection according to fresh bamboo shoots: water quality is than the weight ratio for 1:1 by fresh bamboo shoots
It impregnates in water, the lactic acid bacteria of bamboo shoots quality 10% is added in the water for impregnating bamboo shoots, seal spontaneous fermentation 4 days at normal temperature
Afterwards, bamboo shoots are picked up after fermentation and is drained；
(4) it cooks and freezes: bamboo shoots after fermentation are cooked in pressure cooker mesohigh, add bamboo shoots quality before cooking into water
0.5% spiceleaf, 1% illiciumverum, 1.5% dried orange peel cooked in 1% Jiang Yushui, and cooking is pulled out after draining in -10 DEG C
Freezing processing 1 hour；
(5) spice: cooked bamboo shoots and seasoning sauce material are sufficiently mixed uniformly, the seasoning slurry is by following mass parts group
At: 20 portions of rapeseed oils, 15 portions of soybean oils, 17 portions of peanut oil, 3 parts of sesame oil, 2 parts of Zanthoxylum essential oils, 5 parts of bubble green peppers, 1 portion of salt are 1 part big
Garlic juice；
(6) packaging: being packed into vacuum seal bag for the bamboo shoots after spice or be made into can, vacuum sealing, in high temperature after dress cage
It sterilizes in retort.
The product bamboo shoots that are prepared into keep new fresh bamboo shoots color, and guarantee the quality 1 year or more it is non-discolouring, mouthfeel treasure is crisp, and health is sought
It supports.
Embodiment 2
(1) new fresh bamboo shoots is chosen, the thick old part of bamboo shoot clothing and bamboo shoot bottom is removed, is relatively large in diameter with the older root of meat with cutting
Knife notch to be easier to cook in the next steps, and comes into full contact with seasoning；
(2) color protection: being 3 hours by the time that the bamboo shoots cut are immersed in progress color protection immersion in color protection agent solution；It is described
Color stabilizer has following components according to mass percentage composition: tea polyphenols 4%, sodium citrate 2%, papain (papain)
12%, bromelain (Bromelain) 14%, cycloheptaamylose 8%, 3% cysteine, surplus are water；Color stabilizer
Add 15% that quality is bamboo shoots quality；The quality of color stabilizer and water is than my 1:100, and the dosage of color protection agent solution is to be totally submerged bamboo
Bamboo shoot are limited；
(3) ferment: by after the bamboo shoots draining after color protection according to fresh bamboo shoots: water quality is than the weight ratio for 1:1.5 by fresh bamboo
Bamboo shoot are impregnated in water, and the lactic acid bacteria of bamboo shoots quality 5% is added in the water for impregnating bamboo shoots, seal spontaneous fermentation 6 days at normal temperature
Afterwards, bamboo shoots are picked up after fermentation and is drained；
(4) it cooks and freezes: bamboo shoots after fermentation are cooked in pressure cooker mesohigh, add bamboo shoots quality before cooking into water
1.5% spiceleaf, 1% illiciumverum, 1.5% dried orange peel cooked in 0.5% Jiang Yushui, and cooking is pulled out after draining in -10
DEG C freezing processing 2 hours；
(5) spice: cooked bamboo shoots and seasoning sauce material are sufficiently mixed uniformly, the seasoning slurry is by following mass parts group
At: 20 portions of rapeseed oils, 10 portions of soybean oils, 16 portions of peanut oil, 1 part of sesame oil, 1 part of Zanthoxylum essential oil, 10 parts of bubble green peppers, 2 portions of salt, 0.5
Part garlic juice；
(6) packaging: being packed into vacuum seal bag for the bamboo shoots after spice or be made into can, vacuum sealing, in high temperature after dress cage
It sterilizes in retort.
The product bamboo shoots that are prepared into keep new fresh bamboo shoots color, and guarantee the quality 1 year or more it is non-discolouring, mouthfeel treasure is crisp, and health is sought
It supports
Embodiment 3
(1) new fresh bamboo shoots is chosen, the thick old part of bamboo shoot clothing and bamboo shoot bottom is removed, is relatively large in diameter with the older root of meat with cutting
Knife notch to be easier to cook in the next steps, and comes into full contact with seasoning；
(2) color protection: being 2 hours by the time that the bamboo shoots cut are immersed in progress color protection immersion in color protection agent solution；It is described
Color stabilizer has following components according to mass percentage composition: tea polyphenols 3%, sodium citrate 1.5%, papain
(papain) 14%, bromelain (Bromelain) 20%, cycloheptaamylose 7%, 2.5% cysteine, surplus are
Water；Color stabilizer adds quality as the 12% of bamboo shoots quality；The quality of color stabilizer and water than my 1:50, the dosage of color protection agent solution with
Bamboo shoots are totally submerged to be limited；
(3) ferment: by after the bamboo shoots draining after color protection according to fresh bamboo shoots: water quality is than the weight ratio for 1:1.5 by fresh bamboo
Bamboo shoot are impregnated in water, and the lactic acid bacteria that addition bamboo shoots quality is 8% in the water for impregnating bamboo shoots seals spontaneous fermentation 5 at normal temperature
After it, bamboo shoots are picked up after fermentation and are drained；
(4) it cooks and freezes: bamboo shoots after fermentation are cooked in pressure cooker mesohigh, add bamboo shoots quality before cooking into water
1% spiceleaf, 0.5% illiciumverum, 0.5% dried orange peel cooked in 1% Jiang Yushui, and cooking is pulled out after draining in -5 DEG C
Freezing processing 2 hours；
(5) spice: cooked bamboo shoots and seasoning sauce material are sufficiently mixed uniformly, the seasoning slurry is by following mass parts group
At: 15 portions of rapeseed oils, 20 portions of soybean oils, 10 portions of peanut oil, 2 parts of sesame oil, 3 parts of Zanthoxylum essential oils, 9 parts of bubble green peppers, 3 portions of salt are 1 part big
Garlic juice；
(6) packaging: being packed into vacuum seal bag for the bamboo shoots after spice or be made into can, vacuum sealing, in high temperature after dress cage
It sterilizes in retort.
The product bamboo shoots that are prepared into keep new fresh bamboo shoots color, and guarantee the quality 1 year or more it is non-discolouring, mouthfeel treasure is crisp, and health is sought
It supports.
Embodiment 4
(1) new fresh bamboo shoots is chosen, the thick old part of bamboo shoot clothing and bamboo shoot bottom is removed, is relatively large in diameter with the older root of meat with cutting
Knife notch to be easier to cook in the next steps, and comes into full contact with seasoning；
(2) color protection: being 4 hours by the time that the bamboo shoots cut are immersed in progress color protection immersion in color protection agent solution；It is described
Color stabilizer has following components according to mass percentage composition: tea polyphenols 2%, sodium citrate 3.5%, papain
(papain) 10%, bromelain (Bromelain) 15%, cycloheptaamylose 9%, 5.5% cysteine, surplus are
Water；Color stabilizer adds quality as the 5% of bamboo shoots quality；The quality of color stabilizer and water than my 1:80, the dosage of color protection agent solution with
Bamboo shoots are totally submerged to be limited；
(3) ferment: by after the bamboo shoots draining after color protection according to fresh bamboo shoots: water quality is than the weight ratio for 1:1.5 by fresh bamboo
Bamboo shoot are impregnated in water, and the lactic acid bacteria of bamboo shoots quality 8% is added in the water for impregnating bamboo shoots, seal spontaneous fermentation 5 days at normal temperature
Afterwards, bamboo shoots are picked up after fermentation and is drained；
(4) it cooks and freezes: bamboo shoots after fermentation are cooked in pressure cooker mesohigh, add bamboo shoots quality before cooking into water
0.8% spiceleaf, 1.5% illiciumverum, 1% dried orange peel cooked in 1.5% Jiang Yushui, and cooking is pulled out after draining in 0 DEG C
Freezing processing 2 hours；
(5) spice: cooked bamboo shoots and seasoning sauce material are sufficiently mixed uniformly, the seasoning slurry is by following mass parts group
At: 18 portions of rapeseed oils, 20 portions of soybean oils, 20 portions of peanut oil, 2 parts of sesame oil, 2 parts of Zanthoxylum essential oils, 6 parts of bubble green peppers, 3 portions of salt, 0.8 part
Garlic juice；
(6) packaging: being packed into vacuum seal bag for the bamboo shoots after spice or be made into can, vacuum sealing, in high temperature after dress cage
It sterilizes in retort.
The product bamboo shoots that are prepared into keep new fresh bamboo shoots color, and guarantee the quality 1 year or more it is non-discolouring, mouthfeel treasure is crisp, and health is sought
It supports.
Claims (10)
1. a kind of preparation method of instant precious bamboo shoot, which comprises the following steps:
(1) it cleans: choosing new fresh bamboo shoots, remove the thick old part of bamboo shoot clothing and bamboo shoot bottom；
(2) color protection: by the bamboo shoots cut be immersed in color protection agent solution carry out color protection impregnate 2-4 hours, the color stabilizer have with
Lower component is according to mass percentage composition: tea polyphenols 3-5%, sodium citrate 1.5~3.5%, papain (papain)
10-16%, bromelain (Bromelain) 14-20%, cycloheptaamylose 7~9%, surplus is water；
(3) ferment: by after the bamboo shoots draining after color protection according to fresh bamboo shoots: water quality ratio is 1:(1-1.5) weight ratio by fresh bamboo
Bamboo shoot are impregnated in water, after sealing spontaneous fermentation 4-6 days at normal temperature, pick up bamboo shoots after fermentation and drain；
(4) it cooks and freezes: by bamboo shoots after fermentation after pressure cooker mesohigh is cooked, then taking out and be put into freezing chamber freezing；
(5) spice: cooked bamboo shoots and seasoning sauce material are sufficiently mixed uniformly, the seasoning slurry is made of following mass parts:
10-20 portions of rapeseed oils, 10-20 portions of soybean oils, 10-20 portions of peanut oil, 1-3 parts of sesame oil, 1-3 parts of Zanthoxylum essential oils, 5-10 parts of bubble green peppers,
1-3 portions of salt, 0.5-1 parts of garlic juices；
(6) it packs: by high temperature sterilization after the bamboo shoots packaging after spice to obtain the final product.
2. the preparation method of instant precious bamboo shoot according to claim 1, which is characterized in that step (1) will remove bamboo shoot clothing and bamboo shoot bottom
Thick old part bamboo shoots in, be relatively large in diameter with the older root cutter notch of meat, to be easier in the next steps
It cooks, and is come into full contact with seasoning.
3. the preparation method of instant precious bamboo shoot according to claim 1, which is characterized in that color stabilizer adds quality in step (2)
For the 5-15% of bamboo shoots quality.
4. the preparation method of instant precious bamboo shoot according to claim 1, which is characterized in that protected in color protection agent solution in step (2)
The quality of toner and water is than my 1:(50-100), the dosage of color protection agent solution is limited with being totally submerged bamboo shoots.
5. the preparation method of instant precious bamboo shoot according to claim 1, which is characterized in that also contain in step (2) color stabilizer
The cysteine of 2.5-5.5%.
6. according to claim 1 in -6 instant precious bamboo shoot described in any claim preparation method, which is characterized in that step (3)
When fermentation, the lactic acid bacteria that mass fraction is 5-10% is added in the water for impregnating bamboo shoots.
7. according to claim 1 in -6 instant precious bamboo shoot described in any claim preparation method, which is characterized in that step (4)
The spiceleaf of bamboo shoots quality 0.5-1.5%, the illiciumverum of 0.5-1.5%, the dried orange peel of 0.5-1.5%, 0.5- are added before cooking into water
It is cooked in 1.5% Jiang Yushui.
8. according to claim 1 in -6 instant precious bamboo shoot described in any claim preparation method, which is characterized in that step (4)
In, cooking pull out after draining in -10-0 DEG C freezing processing 0.5-2 hours.
9. according to claim 1 in -6 instant precious bamboo shoot described in any claim preparation method, which is characterized in that step (6)
High temperature sterilization is that bamboo shoots are packed into vacuum seal bag or are made into can, and vacuum sealing sterilizes in high-temperature sterilization pot after filling cage.
10. the instant precious bamboo shoot that any claim the method obtains in claim 1-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110638012A (en) * | 2019-10-31 | 2020-01-03 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant pickled bamboo shoots |
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Application publication date: 20190125 |