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Ginger bamboo shoot production method

A production method and technology of ginger bamboo shoots are applied in the production field of ginger shoots ready-to-eat food, and can solve problems such as inability to meet requirements

Inactive Publication Date: 2013-03-27
朱兴初
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, radish sticks, shredded bamboo shoots, eggplant, milk melon and shredded wormwood bamboo shoots Etc., although being liked by the masses, still can't satisfy the requirements of numerous eaters in a wide range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Choose fresh ginger shoots as raw materials, use mechanical methods to remove the skin; wash them with clean water; put them in a cellar to marinate, add 15kg of salt to every 100kg of fresh ginger shoots, sprinkle salt evenly and apply pressure; After marinating for 30 days, take it out from the cellar, manually select, trim and shape, cut off the side fork, and cut the too large ones to make the size even and smooth; The proportion of table salt is 5kg, sprinkle salt evenly and apply heavy pressure, and seal the pool for 2 months; then take it out from the cellar, soak for 2 days, desalinate and clean; press dry to make dried ginger shoots, and control dryness The quality of ginger shoots is 50% of that of fresh ginger shoots; then the ingredients are prepared according to the following mass: 60kg of dried ginger shoots, 40kg of purified water, 5kg of salt, 5kg of white sugar, 3kg of monosodium glutamate, 40g of aspartame, 300g of acetic acid, citric acid 100g, lemon ...

Embodiment 2

[0029] Choose fresh ginger shoots as raw materials, use mechanical methods to remove the skin; wash them with clean water; put them in a cellar to marinate, add 15kg of salt to every 100kg of fresh ginger shoots, sprinkle salt evenly and apply pressure; After marinating for 30 days, take it out from the cellar, manually select, trim and shape, cut off the side fork, and cut the too large ones to make the size even and smooth; The ratio of 5kg of table salt is evenly sprinkled with table salt and applied under heavy pressure, and sealed for 2 months; then taken out from the cellar, soaked for 3 days, desalted and cleaned; pressed dry to make dried ginger shoots, to control dryness The quality of ginger shoots is 52% of fresh ginger shoots; then the ingredients are calculated according to the following mass: dried ginger shoots 60kg, purified water 40kg, salt 4.5kg, white sugar 5.5kg, monosodium glutamate 3.2kg, aspartame 32g, acetic acid 280g , 108g of citric acid, 5g of lemon ...

Embodiment 3

[0031] Choose fresh ginger shoots as raw materials, use mechanical methods to remove the skin; wash them with clean water; put them in a cellar to marinate, add 15kg of salt to every 100kg of fresh ginger shoots, sprinkle salt evenly and apply pressure; After marinating for 30 days, take it out from the cellar, manually select, trim and shape, cut off the side fork, and cut the too large ones to make the size even and smooth; The proportion of table salt is 5kg, sprinkle salt evenly and apply heavy pressure, and seal the pool for 2 months; then take it out from the cellar, soak for 2 days, desalinate and clean; press dry to make dried ginger shoots, and control dryness The quality of ginger shoots is 51% of fresh ginger shoots; then the ingredients are calculated according to the following mass: dried ginger shoots 60kg, purified water 40kg, salt 5.5kg, white sugar 4.5kg, monosodium glutamate 2.6kg, aspartame 48g, acetic acid 320g , 96g of citric acid, 7g of lemon yellow, 76g ...

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Abstract

The invention relates to a ginger bamboo shoot production method. The ginger bamboo shoot production method comprises the steps of peeling, washing, pickling, trimming, pickling and sealing, soaking, squeezing, material preparation, steeping, draining, packaging, sterilization, drying and encasement. The ginger bamboo shoot is prepared by preparing materials of 60kg of dry ginger bamboo shoot, 40kg of purified water, 4.5-5.5kg of salt, 4.5-5.5 kg of white granulated sugar, 2.6-3.4kg of monosodium glutamate, 32-48g of aspartame, 280-320g of acetic acid, 96-108g of citric acid, 5-7g of lemon yellow, 76-85g of sodium benzoate, 48-52g of D-erythorbic acid, and 45-52g of diethylamine tetraacetic acid disodium according to the mass, and steeping the materials. The ginger bamboo shoot production method comprises the steps of taking properly harvested fresh first-class ginger bamboo shoots as the raw materials, peeling, trimming and soaking the fresh first-class ginger bamboo shoots, preparing materials and steeping the fresh first-class ginger bamboo shoots. The salinity is controlled to 3-4 degree. The ginger bamboo shoot is unique in flavor, crisp, tender, fresh and palatable. The ginger bamboo shoot is suitable to eat in both winter and summer, and is especially suitable for being used as favorable food eaten together with seafood.

Description

technical field [0001] The invention belongs to a production method of preserved vegetable food, in particular to a production method of ginger shoot instant food. Background technique [0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, radish sticks, shredded bamboo shoots, eggplant, milk melon and shredded wormwood bamboo shoots Etc., though be liked by masses, still can't satisfy the requirement of numerous eaters in wide range. Many pickled vegetable production enterprises strive to research and develop new varieties of ready-to-eat vegetables that have unique taste and can meet the preferences of more consumers in a wider range as much as possible, so as to enrich people's food resources and meet people's dietary needs. Contents of the invention [0003] The purpose of this invention i...

Claims

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Application Information

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