Fragrant crispy dendrocalamus latiflorus and preparation method thereof

A technology of hemp bamboo shoots, crispy and crispy, applied in the field of bamboo shoot snack food and preparation, to achieve the effect of scientific preparation method, unique flavor and intact nutrition

Inactive Publication Date: 2013-04-24
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently rarely made as a snack food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of crispy bamboo shoots and a preparation method thereof, which is composed of the following raw materials with a weight of kilograms: 1000 kilograms of bamboo shoots and 60 kilograms of wild pepper. The preparation method is as follows:

[0029] a, bamboo shoots washing: washing bamboo shoots with water;

[0030] b. Boiling and finishing: when the water is boiling, add the washed bamboo shoots, boil on high heat until 4-6 minutes after boiling, remove from the pot and cool;

[0031] c. Segmentation: Cut the bamboo shoots into strips, slices or grains with a knife, and classify the strips, slices, and grains;

[0032] d, marinating: marinate the bamboo shoots, bamboo shoots or bamboo shoots with edible salt at normal temperature, 100 kg of bamboo shoots, bamboo shoots or bamboo shoots with 4-6 kg of edible salt, and the pickling time is 1-12 months;

[0033] e. Soaking in clear water: Take out the marinated bamboo shoots, bamboo shoots or bamboo shoots, soak in ...

Embodiment 2

[0041] A kind of crispy bamboo shoots and a preparation method thereof, which is composed of the following raw materials with a weight of kilograms: 1000 kilograms of bamboo shoots and 60 kilograms of wild pepper. The preparation method is as follows:

[0042] a, bamboo shoots washing: washing bamboo shoots with water;

[0043]b. Boiling and finishing: when the water is boiling, add the washed bamboo shoots, boil on high heat until 4-6 minutes after boiling, remove from the pot and cool;

[0044] c. Segmentation: Cut the bamboo shoots into strips, slices or grains with a knife, and classify the strips, slices, and grains;

[0045] d, marinating: marinate the bamboo shoots, bamboo shoots or bamboo shoots with edible salt at normal temperature, 100 kg of bamboo shoots, bamboo shoots or bamboo shoots with 4-6 kg of edible salt, and the pickling time is 1-12 months;

[0046] e. Soaking in clear water: Take out the marinated bamboo shoots, bamboo shoots or bamboo shoots, soak in c...

Embodiment 3

[0054] A kind of crispy bamboo shoots and a preparation method thereof, which is composed of the following raw materials with a weight of kilograms: 1000 kilograms of bamboo shoots and 60 kilograms of wild pepper. The preparation method is as follows:

[0055] a, bamboo shoots washing: washing bamboo shoots with water;

[0056] b. Boiling and finishing: when the water is boiling, add the washed bamboo shoots, boil on high heat until 4-6 minutes after boiling, remove from the pot and cool;

[0057] c. Segmentation: Cut the bamboo shoots into strips, slices or grains with a knife, and classify the strips, slices, and grains;

[0058] d, marinating: marinate the bamboo shoots, bamboo shoots or bamboo shoots with edible salt at normal temperature, 100 kg of bamboo shoots, bamboo shoots or bamboo shoots with 4-6 kg of edible salt, and the pickling time is 1-12 months;

[0059] e. Soaking in clear water: Take out the marinated bamboo shoots, bamboo shoots or bamboo shoots, soak in ...

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PUM

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Abstract

The invention relates to leisure foods and a preparation method thereof. Fragrant crispy dendrocalamus latiflorus comprises the following ingredients in parts by weight: 1000-1200 parts of dendrocalamus latiflorus, and 60-180 parts of rod chilli. The preparation method of the fragrant crispy dendrocalamus latiflorus comprises the following steps of: a. cleaning the dendrocalamus latiflorus; b. boiling and killing green; c. cutting: cutting the dendrocalamus latiflorus into dendrocalamus latiflorus strips, dendrocalamus latiflorus slices and dendrocalamus latiflorus dices with a knife, and classifying the dendrocalamus latiflorus strips, dendrocalamus latiflorus slices and dendrocalamus latiflorus dices; d. pickling: pickling 100 parts of the dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus dices for 1-12 months with 4-6 parts of edible salt; e. soaking with clean water; f. cooking: adding the dendrocalamus latiflorus strips, or the dendrocalamus latiflorus slices after the water is boiling, cooking with strong fire to be boiling for 2 minutes, and taking out; g. shock chilling: immediately cooling the cooked dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus dices with water of 8-12 DEG C, so as to enable the temperature of the dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus dices to be cooled below 15 DEG C; h. soaking in seasoning soup; i. packaging; j. sterilizing; and k. checking. The fragrant crispy dendrocalamus latiflorus is tender, fragrant, crispy and delicious, and has a unique flavor. The preparation method of the fragrant crispy dendrocalamus latiflorus is scientific and reasonable, the quality of the fragrant crispy dendrocalamus latiflorus can be ensured, the production cost can be lowered, and the fragrant crispy dendrocalamus latiflorus has the popularization values.

Description

technical field [0001] The invention relates to a bamboo shoot snack food and a preparation method thereof, and more particularly relates to a crispy bamboo shoot and a preparation method thereof. Background technique [0002] Leisure food is actually a category of fast-moving consumer goods, and it is the food that people eat when they are free and resting. The most appropriate explanation is to eat and play food. Ma bamboo: another name: sweet bamboo, big green bamboo, tile bamboo; scientific name: Dendrocalamus latiflorus; classification: Poaceae; species: jute bamboo, hamei bamboo, gourd bamboo, Mino bamboo, Indian bamboo, Burma bamboo bamboo. Ma bamboo shoots are the bamboo shoots of Ma bamboo. Ma bamboo shoots are a kind of edible bamboo shoots, which are sweet, tender and crisp. The current bamboo shoots are mainly used for cooking, which can be cooked alone, fried, stewed, stewed, steamed, or mixed with other things. In Rongchang County, Chongqing City, a large a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 梁平魏永香
Owner CHONGQING SHENGYAN FOOD
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