CN105767708A - Pickled pepper flavored bamboo shoot processing method - Google Patents
Pickled pepper flavored bamboo shoot processing method Download PDFInfo
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- CN105767708A CN105767708A CN201410806815.9A CN201410806815A CN105767708A CN 105767708 A CN105767708 A CN 105767708A CN 201410806815 A CN201410806815 A CN 201410806815A CN 105767708 A CN105767708 A CN 105767708A
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Abstract
The present invention discloses a pickled pepper flavored bamboo shoot processing method. The processing method includes the concrete steps as follows: a. bamboo shoot raw material processing; b. desalination treating; c. desulfurization and deacidification treating; d. slicing; e. accessory material blending; f. marinating; g. vacuum packaging; h. pasteurizing after packaging; and i. box packing. The special food is spicy, delicious, fragrant and instant.
Description
Technical field
The invention belongs to food processing field, especially a kind of pickled pepper flavor bamboo shoots processing method.
Background technology
Bamboo sprout, are taken as " in dish treasure " in China from ancient times, and bamboo sprout contain rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin B1, B2, 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 Hu
Radix Raphani cellulose content doubles 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 process, occupy the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction, there is certain content, for excellent health-care vegetable.Bamboo sprout not only rich in multiple nutrients material, and
There is higher medical value.The traditional Chinese medical science is thought, the micro-hardship of bamboo sprout sweet in the mouth, part, cold in nature, energy eliminating phlegm and keeping the adverse QI downwards, clearing heat and relieving fidgetness, smoothening secretion." Mingyi Bielu " says its " master quenches one's thirst, dredging water passages, and QI invigorating can be eaten for a long time "；Supplementary Amplifications of the Compendium of Materia Medica says its " profit nine orifices, promoting blood circulation, reduce phlegm saliva, helps digestion swollen ", is especially solely good at Qinghua heat-phlegm.
Existing bubble green pepper bamboo shoot process technique generally comprises Feedstock treating, dispensing and brewed, and the bubble green pepper bamboo sprout texture obtained is softer, loses the feature that bamboo sprout mouthfeel is crisp, causes that products taste is poor.
Summary of the invention
The present invention provides a kind of pickled pepper flavor bamboo shoots processing method, solves the bubble green pepper bamboo sprout that existing processing method makes and loses the problem that bamboo sprout mouthfeel is crisp, mouthfeel is poor.
In order to solve above-mentioned technical problem, technical solution of the present invention is: a kind of pickled pepper flavor bamboo shoots processing method, specifically comprises the following steps that
a.Bamboo sprout raw material disposal: the fresh bamboo shoots pickled with Sal, and remove the Radix Crotalariae szemoensis clothing of fresh bamboo shoots, the aging part of fiber and pest and disease damage impurity part；
B. desalting processing: with the continuous cleaned fresh bamboo shoots of clear water, make the salinity of fresh bamboo shoots be maintained at 2-5%；
C. desulfurization deacidification processes: the fresh bamboo shoots of desalting processing is carried out hot water bath, and water temperature is at 90-100 DEG C, and heat time heating time is 8-10 minute；Clean water is used after process；Sulfur dioxide in bamboo sprout, nitrite are sloughed in effect
D. section: the fresh bamboo shoots after desulfurization deacidification being processed is cut into lamellar, and lamellar length is 3-5 centimetre, and drains standby；Effect is easy to pickle tasty and instant edible；
E. dispensing: by weight, 100-150 gram of Pericarpium Zanthoxyli, 500-600 gram of Rhizoma Zingiberis Recens of peeling, pickle millet chilli 7500-9000 gram of finished product, monosodium glutamate 500-600 gram, Sal 200-300 gram, white vinegar 800-1000 gram, Fructus Hordei Germinatus powder 200-300 gram, composite plant spice 100-200 gram, citric acid 0.015-0.025 gram, acid potassium sorbate 0.015-0.025 gram；
F. pickle: uniform in container for stirring by draining lamellar fresh bamboo shoots that rear weight is 25-30 kilogram and dispensing, mixing time is 15-22 minute, then place within 24-48 hour, carry out pickling tasty；The oxidizable reaction of long-time placement, causes that fresh bamboo shoots goes bad；
G. vacuum packaging；
H. pasteurization after packaging: sterilising temp is 80-90 DEG C, and sterilization time is 30-50 minute；
I. vanning: vanning warehouse-in after hot blast drying after packaging.
Technique scheme is further limited: described composite plant spice is by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), each 5-10 gram of Fructus Tsaoko, Flos Caryophylli 3-5 gram composition, and each fractional value adduction is not equal to 100-200 gram.
Beneficial effect: the invention have the advantages that 1. fresh bamboo shoots pickled with Sal, so obtain bamboo sprout texture crisp, the advantage that mouthfeel is good；2. the salinity making fresh bamboo shoots is maintained at 2-5%, is so obtain the advantage that bamboo sprout mouthfeel is good；3. the fresh bamboo shoots of pair desalting processing carries out hot water bath, and water temperature is at 90-100 DEG C, and heat time heating time is 8-10 minute, is so to thoroughly slough harmful material, i.e. sulfur dioxide, nitrite in bamboo sprout；4. dispensing is the advantage good in order to obtain bamboo sprout mouthfeel；5. the mixing time in pickling is 15-22 minute, then places and within 24-48 hour, carries out pickling tasty, so in order to tasty better, improves bamboo sprout mouthfeel；6. sterilising temp 80-90 degree, sterilization time 30-50 minute, so neither affect bamboo sprout mouthfeel, texture, also extend the shelf-life of bamboo sprout, the shelf-life is 1 year；7. the present invention has spicy fresh perfume (or spice), instant Speciality Foods.
Detailed description of the invention
A kind of pickled pepper flavor bamboo shoots processing method, specifically comprises the following steps that
a.Bamboo sprout raw material disposal: the fresh bamboo shoots pickled with Sal, and remove the Radix Crotalariae szemoensis clothing of fresh bamboo shoots, the aging part of fiber and pest and disease damage impurity part；
B. desalting processing: with the continuous cleaned fresh bamboo shoots of clear water, make the salinity of fresh bamboo shoots be maintained at 3%；
C. desulfurization deacidification processes: the fresh bamboo shoots of desalting processing is carried out hot water bath, and water temperature is at 90 DEG C, and heat time heating time is 10 minutes；Clean water is used after process；Sulfur dioxide in bamboo sprout, nitrite are sloughed in effect；
D. section: the fresh bamboo shoots after desulfurization deacidification being processed is cut into lamellar, and lamellar length is 3 centimetres, and drains standby；Effect is easy to pickle tasty and instant edible；
E. dispensing: by weight, 120 grams of Pericarpium Zanthoxyli, 550 grams of Rhizoma Zingiberis Recens of peeling, pickle the millet chilli 8000 grams of finished product, monosodium glutamate 550 grams, Sal 220 grams, white vinegar 800 grams, Fructus Hordei Germinatus powder 300 grams, composite plant spice 160 grams, citric acid 0.015 gram, acid potassium sorbate 0.015 gram；
F. pickle: uniform in container for stirring by draining lamellar fresh bamboo shoots that rear weight is 25 kilograms and dispensing, mixing time is 18 minutes, then place within 36 hours, carry out pickling tasty；The oxidizable reaction of long-time placement, causes that fresh bamboo shoots goes bad；
G. vacuum packaging；
H. pasteurization after packaging: sterilising temp is 80 DEG C, and sterilization time is 30 minutes；
I. vanning: vanning warehouse-in after hot blast drying after packaging.
Heretofore described composite plant spice refers to the dry powder mixture of the multiple fragrant plant used in foodstuff flavouring perfumery, and by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), each 5-10 gram of Fructus Tsaoko, Flos Caryophylli 3-5 gram composition, each fractional value adduction is not equal to 100-200 gram.
The heretofore described millet chilli pickling finished product can be commercially available.
Claims (2)
1. a pickled pepper flavor bamboo shoots processing method, specifically comprises the following steps that
Bamboo sprout raw material disposal: the fresh bamboo shoots pickled with Sal, and remove the Radix Crotalariae szemoensis clothing of fresh bamboo shoots, the aging part of fiber and pest and disease damage impurity part；
B. desalting processing: with the continuous cleaned fresh bamboo shoots of clear water, make the salinity of fresh bamboo shoots be maintained at 2-5%；
C. desulfurization deacidification processes: the fresh bamboo shoots of desalting processing is carried out hot water bath, and water temperature is at 90-100 DEG C, and heat time heating time is 8-10 minute；Clean water is used after process；
D. section: the fresh bamboo shoots after desulfurization deacidification being processed is cut into lamellar, and lamellar length is 3-5 centimetre, and drains standby；
E. dispensing: by weight, 100-150 gram of Pericarpium Zanthoxyli, 500-600 gram of Rhizoma Zingiberis Recens of peeling, pickle millet chilli 7500-9000 gram of finished product, monosodium glutamate 500-600 gram, Sal 200-300 gram, white vinegar 800-1000 gram, Fructus Hordei Germinatus powder 200-300 gram, composite plant spice 100-200 gram, citric acid 0.015-0.025 gram, acid potassium sorbate 0.015-0.025 gram；
F. pickle: uniform in container for stirring by draining lamellar fresh bamboo shoots that rear weight is 25-30 kilogram and dispensing, mixing time is 15-22 minute, then place within 24-48 hour, carry out pickling tasty；
G. vacuum packaging；
H. pasteurization after packaging: sterilising temp is 80-90 DEG C, and sterilization time is 30-50 minute；
I. vanning: vanning warehouse-in after hot blast drying after packaging.
2. a kind of pickled pepper flavor bamboo shoots processing method according to claim 1, it is characterised in that: described composite plant spice is by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), each 5-10 gram of Fructus Tsaoko, Flos Caryophylli 3-5 gram composition, and each fractional value adduction is not equal to 100-200 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410806815.9A CN105767708A (en) | 2014-12-23 | 2014-12-23 | Pickled pepper flavored bamboo shoot processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410806815.9A CN105767708A (en) | 2014-12-23 | 2014-12-23 | Pickled pepper flavored bamboo shoot processing method |
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| CN105767708A true CN105767708A (en) | 2016-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410806815.9A Pending CN105767708A (en) | 2014-12-23 | 2014-12-23 | Pickled pepper flavored bamboo shoot processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853645A (en) * | 2017-12-15 | 2018-03-30 | 隆昌泰之味科技有限公司 | A kind of preparation method of bubble green pepper bamboo shoot |
| CN108651924A (en) * | 2018-05-02 | 2018-10-16 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of bubble green pepper bamboo shoot piece |
-
2014
- 2014-12-23 CN CN201410806815.9A patent/CN105767708A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853645A (en) * | 2017-12-15 | 2018-03-30 | 隆昌泰之味科技有限公司 | A kind of preparation method of bubble green pepper bamboo shoot |
| CN108651924A (en) * | 2018-05-02 | 2018-10-16 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of bubble green pepper bamboo shoot piece |
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Application publication date: 20160720 |