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Ready-to-eat seasoning bamboo shoot and method for preparing same

A technology of seasoning bamboo shoots and fresh bamboo shoots, which is applied in food preparation, food preservation, food science, etc., can solve the problems of food safety and single taste, and achieve the effect of delicious taste

Inactive Publication Date: 2009-12-02
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, bamboo shoots in the market have similar positioning and single taste, which cannot meet the requirements of many consumers, and food safety problems occur from time to time. Therefore, a kind of instant seasoned bamboo shoots with unique taste, natural safety, and convenient consumption has been developed. Will become a new bright spot in bamboo shoot processing

Method used

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  • Ready-to-eat seasoning bamboo shoot and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select fresh bamboo shoots, remove the shell, boil in boiling water for 20 minutes, rinse and cut into strips of 4cm long, 0.5cm wide, and 0.5cm thick, and dehydrate them in a centrifugal dehydrator for 10 minutes; select good quality dried black fungus Dehydrate after soaking in water for 30 minutes, measure the water content with a moisture meter to be 70%, cut into 4cm long and 0.5cm wide silk sheets, then carry out the ingredients, and take by weighing 60g (mass weight) of bamboo shoots and 40g of black fungus silk after the above treatment (mass weight), salt 3.0g, white granulated sugar 5.0g, monosodium glutamate 0.4g, chili oil 5g, capsicum 2g, allspice powder 1.5g; Stir well; Pack; Controlled at 30min, then packed in boxes after being air-dried.

Embodiment 2

[0032] Select fresh bamboo shoots, remove the shell, boil in boiling water for 20 minutes, rinse and shred, dehydrate in a centrifugal dehydrator for 15 minutes; select good quality dried shiitake mushrooms, soak in water for 30 minutes, dehydrate, and measure with a moisture analyzer Water content is 85%, shreds, then carries out batching, takes by weighing bamboo shoot shreds 70g (mass weight) and shiitake mushroom shredded 30g (mass weight) through above-mentioned treatment, salt 3.0g, white granulated sugar 5.0g, monosodium glutamate 0.4g, chili oil 5g, 2g chili pepper, 1.5g five-spice powder; fully stir evenly; pack; then pasteurize, the temperature is controlled at 90°C, the time is controlled at 40min, and then air-dried before packing.

Embodiment 3

[0034] Select fresh bamboo shoots, remove the shell, boil in boiling water for 20 minutes, rinse and shred, dehydrate in a centrifugal dehydrator for 10 minutes; select good quality dried black fungus, soak in water for 30 minutes, dehydrate, and use a moisture analyzer Measure the water content to be 65%, cut into shreds, and then carry out ingredients, weigh 65g of shredded bamboo shoots and 35g of shredded black fungus through the above treatment, 2.0g of salt, 5.0g of white sugar, 0.4g of monosodium glutamate, 5g of spicy oil, 2g of pepper, and 1.5g of five-spice powder. g; fully stir evenly; pack; then pasteurize, the temperature is controlled at 85°C, the time is controlled at 45min, and then air-dried before packing.

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Abstract

The invention provides a ready-to-eat seasoning bamboo shoot, which is prepared by taking fresh shredded bamboo shoot and shredded edible mushrooms as main raw materials and mixing seasonings as auxiliary materials. The mass ratio of the fresh shredded bamboo shoot to the shredded edible mushroom is 50-70:30-50. The method for preparing the fresh shredded bamboo shoot comprises the following steps: boiling the fresh bamboo shoot in boiling water for 5 to 30 minutes; rinsing, shredding and dehydrating (shredding and putting the boiled fresh bamboo shoot in a centrifugal dehydrator for dehydration) the boiled fresh bamboo shoot until the water content is between 65 and 95 percent; and preparing the fresh shredded bamboo shoot. The method for preparing the shredded edible mushroom comprises the following steps: soaking the dry product of the edible mushrooms in water for 5 to 30 minutes, controlling the water content to between 65 and 85 percent, shredding the edible mushrooms, and preparing the shredded edible mushrooms. The ready-to-eat seasoning bamboo shoot has the advantages that: no preservative is added; the quality guarantee period is as long as more than one year; and the ready-to-eat seasoning bamboo shoot is a completely natural nutritious food which tastes delicious, can be instantly eaten by opening the packaging bag, and meets the taste of consumers in different regions.

Description

(1) Technical field [0001] The invention relates to an instant seasoned bamboo shoot and a preparation method thereof, belonging to the field of instant food processing. (2) Background technology [0002] At present, the main products of bamboo shoot processing include boiled bamboo shoots, pickled bamboo shoots, dried bamboo shoots and seasoned bamboo shoots, etc. The first three boiled bamboo shoots, pickled bamboo shoots and dried bamboo shoots are traditional products, of which boiled bamboo shoots account for about 30% of the processing The amount is mainly used for export, which is often restricted by the situation of foreign trade export, the added value of products is low, and the environmental pollution is serious. However, pickled bamboo shoots and dried bamboo shoots have a single product and a monotonous taste, and pickled bamboo shoots, especially sheep tail bamboo shoots, are prone to produce nitrite, which is harmful to health, and domestic sales are limited. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/28A23L1/22A23L3/00A23L31/00
Inventor 陈惠云孙志栋凌建刚
Owner NINGBO ACAD OF AGRI SCI
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