Process for preparing fragrant and crisp bamboo shoots

Abstract

The invention belongs to the field of food processing, and relates to a process for preparing fragrant and crisp bamboo shoots. The preparation process comprises the following steps of: removing bamboo shells; boiling for removing green; squeezing and fermenting: performing natural fermentation for over 1 month in a squeezing state till the discharge of white pulp is stopped; taking out and airing or drying; slicing: slicing along the fiber direction; cleaning and soaking; digesting for the second time; cleaning and drying; and sterilizing in vacuum and packing. Specifically, the preparation process for the fragrant and crisp bamboo shoots comprises the following steps of: heating 8 to 12 parts of chili oil to 150 DEG C, putting 0.1 to 0.3 part of capsanthin into the chili oil, pouring 0.2 to 0.4 part of ginger, 0.2 to 0.4 part of garlic, 0.05 to 0.12 part of white pepper powder and 0.05 to 0.15 part of fennel into the chili oil and the capsanthin after 50 to 70 seconds, frying the mixture for 50 to 70 seconds, putting 100 parts of dried bamboo shoot slices into the mixture for frying, putting 2 to 3 parts of edible salt, 0.5 to 1.2 parts of monosodium glutamate and 0.5 to 0.8 part of chili extract during frying, frying uniformly, taking out the fried bamboo shoots from the pot after 15 to 25 minutes, and performing vacuum sterilization and packing. The semi-finished product prepared by the process is crisp, lightly fragrant and delicious, namely the fragrant and crisp bamboo shoots are fragrant, crisp, delicious and hot.

Description

Technical field [0001] The invention belongs to the field of food processing and relates to a preparation process of crispy bamboo shoots. Background technique [0002] Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, and vitamin B 1 , B 2 , C, and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine, which are essential to the human body, and glutamic acid, which plays an important role in the process of protein metabolism, can maintain protein configuration. Cystine has a certain content and is an excellent health vegetable. The traditional agricultural and sideline products of bamboo shoots are mainly dried bamboo shoots. The bamboo shoots are used as raw materials to be prepared through processes such as shelling, cooking, pressing, drying, and shaping. Since dried bamboo shoots need to be immersed in water when used, it is more troublesome. Therefore, there are also many kinds of ready-to-us...

AI Technical Summary

Problems solved by technology

Because dried bamboo shoots need soaking processing when using, so troublesome, therefore, also have multiple ready-to-use semi-finished products or instant bamboo shoot food in the prior art, as application number: CN200310111007.2; , Preserved Crispy Bamboo Shoots and Their Production Technology", the processing steps are as follows: precooking; water filtration, cooling; fermentation; dehydration; rehydration; fresh crispy bamboo shoots