Method for manufacturing plum-flavored wild rice shoots

A production method and technology of Zizania, which is applied in food preparation, application, food science, etc., can solve problems such as environmental pollution, inconvenient eating, and damage to the nutrients of Zizania, so as to reduce environmental pollution, reduce the process of mixing salt, and reduce the sweet and sour flavor. Effect

Inactive Publication Date: 2011-07-20
丽江得一食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the main way of eating wild rice stems is to stir-fry them. First, the nutritional content of wild wild rice stems is greatly damaged, and second, it is inconvenient to eat.
The pickling process of plum embryos produces a large amount of plum brine, which contains a large amount of nutrients of plum fruit, and also has a broad-sp...

Method used

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Embodiment Construction

[0006] Below in conjunction with embodiment the present invention is described in detail.

[0007] The present invention includes the processes of cleaning, cutting, initially drying, initially pickling, drying, re-pickled, re-dried, and seasoning of asparagus. The specific preparation method is as follows:

[0008] 1. Cleaning: Wash the fresh water bamboo and drain;

[0009] 2. Cut into pieces: cut the fresh water bamboo into 8~15cm 3 the block;

[0010] 3. Initial drying: dry the Zizania stems at a temperature of 30-55°C to a moisture content of 30-70%, and rub them 2-4 times during the drying process;

[0011] 4. Preliminary pickling: put the dried wild rice stems into the tank, add sterilized and filtered plum brine with a salt content of 15-22%, stir well and then marinate for 12-24 hours;

[0012] 5. Drying: the first pickled Zizania stems are dried at a temperature of 30-55°C until the moisture content is 30-60%;

[0013] 6. Re-marinating: Put the dried Zizania stem...

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Abstract

The invention provides a method for manufacturing plum-flavored wild rice shoots. The method comprises the following steps: cleaning wild rice shoots; cutting the cleaned wild rice shoots into pieces; sequentially carrying out preliminary drying, preliminary pickling, drying, re-pickling and re-drying on the obtained wild rice shoots; and seasoning the obtained product, wherein the wild rice shoots are pickled into a plum marinade. Because of replacing table salts with the plum marinade, and pickling the wild rice shoots repeatedly by using the plum marinade in the process of producing wild rice shoots, the method provided by the invention has the advantages: firstly, the salts in the plum marinade are completely utilized, thereby reducing the process of salt mixing; secondly, the nutrient compositions of the wild rice shoots are effectively retained, and the nutrient compositions of the plum marinade are absorbed by the wild rice shoots in the process of pickling, therefore, the manufactured product has the characteristics of plum-flavored, crisp and sweet and sour flavors and is convenience to eat; and thirdly, the pollution to the environment can be reduced.

Description

Technical field: [0001] The invention relates to a preparation method of plum-flavored wild rice stem. Background technique: [0002] Zizania is a kind of aquatic vegetable, which is rich in vitamins. The organic nitrogen in tender Zizania exists in the form of amino acids, which is easily absorbed by the human body and has the effect of relieving drunkenness. But at present, the main way of eating Zizania is to stir-fry it, which destroys the nutrients of Zizania a lot, and makes it inconvenient to eat. The pickling process of plum embryos produces a large amount of plum brine, which contains a large amount of nutrients of plum fruit, and also has a broad-spectrum bactericidal effect, which has high utilization value, but the direct recovery cost is relatively high. At present, the plum fruit of small and medium-sized enterprises in my country Processing enterprises basically discharge it as waste liquid, which causes low utilization rate of plum fruit and causes environmen...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 邓光史益敏王灿东马晓红
Owner 丽江得一食品有限责任公司
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