Preparation method for puffed bamboo shoot

A technology for fresh bamboo shoots and bamboo shoot slices is applied in the field of preparing puffed braised bamboo shoots by microwave puffing. Effect

Active Publication Date: 2012-08-15
贵州红赤水集团有限公司
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  • Abstract
  • Description
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Problems solved by technology

[0004] "Food and Machinery" magazine published the article "Microwave Expansion Technology of Bamboo Shoot Flavor Food" in the 5th issue of 1999. It is based on dried bamboo shoots as raw material, soaked, chopped, dried, pulverized, blended, steamed, pressed, puffed, It is cooled and packaged. Glutinous rice flour, corn flour and other ingredients are added to the raw materials. The content of b

Method used

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Embodiment Construction

[0015] The present invention will be further elaborated below according to specific embodiments.

[0016] 1. Pretreatment of fresh bamboo shoots: Remove the aging part of the base of the fresh bamboo shoots that have been removed from the sheaths. Thick bamboo shoots such as Phyllostachys pubescens and Phyllostachys praecox are cut from the tip 5cm down from the tip, and cut into sections with a diameter greater than 1.5cm, and the length of the section is 3-5cm. Rinse with water, put it in a pot of cold water, cook on low heat until it is seven mature, take it out, put it in cold water to cool, drain off the surface water of the bamboo shoots after softening, then cut and flatten into 1-3cm wide and long 3-5cm, 0.5-0.8 cm thick semi-finished thin bamboo shoots;

[0017] 2. Stew: Put 120 kg of water into a stainless steel pot, add 4.5 kg of salt, 2 kg of soy sauce; take 0.5 kg of Chinese patent medicine licorice slices, 0.45 kg of star anise, 0.25 kg of cloves, and 1 kg of dr...

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Abstract

The invention discloses a preparation method for puffed bamboo shoot. Fresh bamboo shoot is boiled in spice including clove, liquorices and the like, and then the bamboo shoot is puffed by microwave, so that the puffed bamboo shoot is made. Daily fresh bamboo shoot can be made into convenient food. The puffed bamboo shoot product has the faint scent of bamboo shoot, is slightly peppery, fragile and fresh, is nutritious and has a health care function, and the efficacies of promoting appetite and facilitating digestion.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for preparing puffed stewed bamboo shoots made from fresh bamboo shoots marinated by ingredients through microwave puffing. Background technique [0002] Bamboo shoots are the seedlings of various bamboos such as Moso bamboo, the gramineous plant, and the edible parts after removing the bamboo sheaths. Bamboo shoots are white and delicious, low in sugar and fat, rich in plant fiber, and have the functions of appetizing, promoting digestion and enhancing appetite. All the wild wild vegetables that are pollution-free have been widely eaten by people throughout history. [0003] There are many ways to process and eat bamboo shoots, but people often use them as vegetables after cooking or vacuum packaging. [0004] "Food and Machinery" magazine published the article "Microwave Expansion Technology of Bamboo Shoot Flavor Food" in the 5th issue of 199...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 汪永辉
Owner 贵州红赤水集团有限公司
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