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Method for processing hand-tearing bamboo shoot

A processing method and hand-tear technology, applied in application, food preparation, food science and other directions, can solve the problems of difficulty in meeting the needs of fast food, destroying the flavor of dried bamboo shoots, and troublesome processing of dried bamboo shoots, and achieve the effect of convenient storage.

Inactive Publication Date: 2011-06-15
郑国海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the purposes of the present invention is to provide a processing method for shredded bamboo shoots that uses dried bamboo shoots without being affected by seasons and can meet the instant needs of modern people's fast-paced life. Trouble, it is difficult to meet the fast food needs of modern people's fast-paced life, etc.
[0005] Another purpose of the present invention is to provide a hand-teared bamboo shoot processing method that does not destroy the nutrition and original flavor of dried bamboo shoots, and adds fragrance and flavor to dried bamboo shoots, which is convenient for storage, and solves the existing method of producing instant bamboo shoots with dried bamboo shoots Existing problems such as destroying the nutrition and proper flavor of dried bamboo shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: select 10 kilograms of dried bamboo shoots and bamboo shoots without moths and mildew, soak them in clear water until soft, take out the dried bamboo shoots, wash them and drain them, and remove the older parts of the dried bamboo shoots from the roots; Put the divided dried bamboo shoots in the vegetable salad oil with an oil temperature of 140°C for 8 seconds, then pick up, drain the excess oil, as long as there is no more oil dripping; take 0.05 kg of cinnamon and 0.1 kg of fennel, add 30 kg of water to the Boil in a stainless steel pot. After the water boils, turn down the heat to keep the water boiling slightly for 0.5 hours, then turn off the heat and drain the cinnamon and fennel, then dissolve 0.2 kg of salt, 0.1 kg of sugar, and 0.01 kg of citric acid in the feed liquid Make seasoning liquid for use; put the dried bamboo shoots without dripping oil into the sandwich pot, add 15 kg of seasoning liquid to the sandwich pot where the dried bamboo shoot...

Embodiment 2

[0024] Embodiment 2: Select 10 kilograms of dried bamboo shoots and bamboo shoots without moths and mildew and soak them in clear water until soft. Divide the dried bamboo shoots according to the packaging specifications; then put the divided dried bamboo shoots in the rapeseed salad oil with an oil temperature of 150°C for 7 seconds, then pick them up, and drain the excess oil, subject to no more dripping oil; take Add 0.075 kg of cinnamon and 0.75 kg of fennel to 37.5 kg of water and cook in a stainless steel pot. After the water boils, turn down the heat to keep the water slightly boiling for 0.75 hours, then turn off the heat and drain the cinnamon and fennel. Then add 0.3 kg of salt, 0.2 One kilogram of white sugar and 0.03 kilogram of citric acid are dissolved in the material liquid to make a seasoning liquid for use; put the dried bamboo shoots without dripping oil into the jacketed pot, add 17.5 kg of seasoning liquid to the jacketed pot where the dried bamboo shoots ar...

Embodiment 3

[0025] Embodiment 3: Select 10 kilograms of dried wild bamboo shoots that are free from moths and mildew and soak them in clear water until softened. Divide the dried bamboo shoots according to the needs of the packaging specifications; put the divided dried bamboo shoots in soybean salad oil with an oil temperature of 160°C for 5 seconds, then pick them up, drain off excess oil, and take 0.1 kg Add cinnamon bark and 0.1 kg fennel and add 40 kg water to cook in a stainless steel pot. After the water boils, turn down the heat to keep the water slightly boiling for 1 hour, then turn off the heat and drain the cinnamon bark and fennel. , 0.04 kg of citric acid is dissolved in the feed liquid to make a seasoning liquid for use; put the dried bamboo shoots without dripping oil into the jacketed pot, add 20 kg of the seasoning liquid to the jacketed pot where the dried bamboo shoots are placed, and heat the container to make the seasoning liquid Slight boiling is absorbed by the dri...

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Abstract

The invention relates to a hand-shredded bamboo shoot processing method which belongs to the technical field of fast food processing. The processing method comprises the steps of selecting, cleaning, rejecting, oil frying, oil dropping, soaking in a flavoring liquid, packing, etc. By adopting the characteristics that the processing of dried bamboo shoot is not affected by seasons, and the processed method can meet the ready-to-eat requirement of the modern people in the fast-paced life, the nutrients and the original flavor of the dried bamboo shoot are not damaged, and the dried bamboo shootis added with good flavor and taste, which is convenient for storage. The processing method of the invention solves the problems that processing of the dried bamboo shoot in the prior art is troublesome before eating, and is hard to meet the ready-to-eat requirement of the modern people in the fast-paced life, and the existing method for producing the ready-to-eat dried bamboo shoot damages the nutrients and the original flavor of the dried bamboo shoot.

Description

technical field [0001] The invention relates to a processing method for shredded bamboo shoots, which belongs to the technical field of instant food processing. Background technique [0002] Along with the raising of people's living standard, high-fiber foods such as dried bamboo shoots are more and more subject to people's favor. Most of the dried bamboo shoots in the prior art are pickled or sun-dried, and need to be soaked, cleaned or desalted before being eaten after being processed and fired, which is very troublesome and difficult to meet the instant needs of modern people's fast-paced life. [0003] Therefore someone has proposed the Chinese patent application of the method (application number: 01114708.3) of producing ready-to-eat bamboo shoots by name with dried bamboo shoots, comprising the selection of dried bamboo shoots, cleaning, vacuum infiltration softening, bleaching, hardening, shredding, blanching, allocating, The process of packing and sterilizing is cha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 郑国海郑国云
Owner 郑国海
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