Processing method of ready-to-eat stuffing-filling steamed bamboo shoot

Abstract

The invention provides a processing method of ready-to-eat stuffing-filling steamed bamboo shoot. The method comprises the following steps: pretreating bamboo shoot, hot bleaching and cooling shell-removing bamboo shoot, selecting crisp and fragile bamboo shoot, punching, filling stuffing and sealing, vacuum packing, sterilizing, cooling and removing inflated packages. The processing method of the invention has the main characteristics that the stuffing is filled in the inner cavity of the bamboo shoot; and the compositions of the stuffing are regulated so that multiple bamboo shoot food withdifferent tastes, different nutrition, different diet therapy effects can be produced, thereby meeting the bamboo shoot-eating demand for multiple consumer groups. No matter what stuffing is filled, the natural shape and taste of the bamboo shoot is always retained, and the bamboo shoot can be instantly eaten according to demand at any time and at any place, thus the ready-to-eat stuffing-fillingsteamed bamboo shoot is convenient to eat and is a bamboo shoot food suitable for dinning, outdoors and oceangoing voyage.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for filling and steaming bamboo shoots to prepare ready-to-eat food. Background technique [0002] After retrieval and market research, fresh bamboo shoots are processed into dried bamboo shoots, sliced ​​bamboo shoots and seasoned into canned food, as well as soup bamboo shoots, kimchi-type fermented bamboo shoots, smoked bamboo shoots, etc., each with its own characteristics and consumer groups. CN86104501A discloses that fresh bamboo shoots are crushed into slurry or dried into powder, then added with starch to form, baked or fried into food, the natural form of bamboo shoots is lost, and the fragrance of bamboo shoots is also greatly reduced; CN1543850A discloses a kind of Precooking, water filtration, cooling, fermentation, dehydration, and rehydration processes are used to make fresh and crisp bamboo shoots or dried bamboo shoots. Because of the fermentation, the natura...

AI Technical Summary

Problems solved by technology

CN86104501A discloses that fresh bamboo shoots are crushed into slurry or dried into powder, then added with starch to form, baked or fried into food, the natural form of bamboo shoots is lost, and the fragrance of bamboo shoots is also greatly reduced; CN1543850A discloses a kind of Precooking, water filtration, cooling, fermentation, dehydration, and rehydration processes are used to make fresh and crisp bamboo shoots or dried bamboo shoots. Because of the fermentation, the natural flavor of the bamboo shoots is also impaired; The method of making delicious bamboo shoots with purification treatment relies on condiments and seasoning oil for seasoning, and does not have the nutrients of other foods, and the nutrition is relatively simple

In short, there are many processing methods for fresh bamboo shoots, each with its own characteristics and flavors. After searching and market research, it was not found that the cavity of the bamboo shoots itself is used to fill the filling. By adjusting the filling, it can be processed into various flavors, Data reports and product launches of bamboo shoots that can maintain the fresh color, aroma and taste of bamboo shoots