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Pickles salted by bambooshoots

A technology of bamboo shoots and pickles, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of nutrient loss of bamboo shoots and pickles, and achieve the effects of soft color, strong aroma and delicious taste.

Inactive Publication Date: 2010-03-24
孙进华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem of serious nutritional loss of existing bamboo shoots and pickles, and to provide a bamboo shoots and pickles with comprehensive nutrition, color, flavor and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The pickled vegetables made from pickled bamboo shoots are pickled by conventional methods with the following ratio of raw materials (catties)

[0022] Bamboo shoots 900, salt 40, honey 20,

[0023] Soy sauce 20, cooking wine 60, sesame oil 20,

[0024] 15 white vinegar, 20 chili powder, 20 cooking oil,

[0025] MSG 5, pepper 0.4, spice 2;

[0026] Wherein, spices adopt following raw material to prepare according to conventional method:

[0027] Anise, Kaempfer, Angelica, Amomum, Cinnamon, Licorice, Ginger and White Pepper.

Embodiment 2

[0029] The pickled vegetables made from pickled bamboo shoots are pickled by conventional methods with the following ratio of raw materials (catties)

[0030] Bamboo shoots 850, salt 10, honey 10,

[0031] Soy sauce 10, cooking wine 50, sesame oil 10,

[0032] 10 white vinegar, 10 chili powder, 10 cooking oil,

[0033] Monosodium glutamate 1, pepper 0.1, spice 1;

[0034] Wherein, spices adopt following raw material to prepare according to conventional method:

[0035] Anise, Kaempfer, Angelica, Amomum, Cinnamon, Licorice, Ginger and White Pepper.

Embodiment 3

[0037] The pickled vegetables made from pickled bamboo shoots are pickled by conventional methods with the following ratio of raw materials (catties)

[0038] Bamboo shoots 950, salt 50, honey 30 parts,

[0039] 50 parts of soy sauce, 100 parts of cooking wine, 30 parts of sesame oil,

[0040] White Vinegar 20, Chili Powder 30, Edible Oil 30,

[0041] MSG 10, pepper 0.5, spice 3 parts;

[0042] Wherein, spices adopt following raw material to prepare according to conventional method:

[0043] Anise, Kaempfer, Angelica, Amomum, Cinnamon, Licorice, Ginger and White Pepper.

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PUM

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Abstract

The invention relates to pickles salted by bambooshoots, which is characterized by comprising the following raw materials in parts by weight: 85-95 parts of bambooshoots, 1-5 parts of salt, 1-3 partsof honey, 1-5 parts of soy sauce, 5-10 parts of cooking wine, 1-3 parts of sesame oil, 1-2 parts of white vinegar, 1-3 parts of chili powder, 1-3 parts of edible oil, 0.1-1 part of gourmet powder, 0.01-0.05 part of pepper and 0.1-0.3 part of spice. The pickles salted by the bambooshoots in the invention has delicate color, sharp aroma, and delicious, fresh and crisp taste, preserves nutrient components in the bambooshoots which are good for human body, and is a good item to be eaten together with rice or bread, or to be eaten independently or to be eaten as a sidedish.

Description

technical field [0001] The invention relates to pickled vegetables prepared by pickling bamboo shoots, belonging to the field of food processing. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" in our country since ancient times. In terms of nutrition, many people used to think that although the taste of bamboo shoots is delicious, they are not nutritious. . This perception is inaccurate. In fact, bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, and C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than that of Chinese cabbage more than double; and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine necessary for the human body, and glutami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 孙进华
Owner 孙进华