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Production method of braised wild rice shoots with brown sauce

A kind of technology of braised water bamboo shoots and production method, which is applied in the field of food processing and can solve the problems of not being able to satisfy the public during the preservation period and the like.

Active Publication Date: 2014-07-02
杭州富阳富春江罐头食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such a storage period is far from meeting the needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Selection of raw materials: take fresh water bamboo, peel off the shell, and cut off the hollow root;

[0024] 2) Cut into strips: Take the wild rice stem obtained in step 1) and cut into 2.5cm long diamond shape;

[0025] 3) Precooking: Take the Zizania stems obtained in step 2) and put them into boiling water containing citric acid to precook for 20 minutes. The amount of citric acid added is 0.02% of the total weight of the boiling water;

[0026] 4) Cooling and rinsing: Take the Zizania stems obtained in step 3) and quickly cool them down to 25°C, then rinse them with running water for 35 minutes;

[0027] 5) Acidification: Put the Zizania stems obtained in step 4) into an acidification pool containing citric acid solution and a pH value of 4.3 for acidification treatment for 1.5 hours;

[0028] 6) Dehydration: Take the Zizania stems obtained in step 5) and rinse them with running water for 40 minutes, and then remove 35% of the water from the Zizania stems;

...

Embodiment 2

[0031] 1) Selection of raw materials: take fresh water bamboo, peel off the shell, and cut off the hollow root;

[0032] 2) Cut into strips: Take the wild rice stem obtained in step 1) and cut into 2cm long rhombus shape;

[0033] 3) Precooking: take the Zizania stems obtained in step 2) and put them into boiling water containing citric acid for 25 minutes, and the amount of citric acid added is 0.06% of the total weight of the boiling water;

[0034] 4) Cooling and rinsing: Take the Zizania stems obtained in step 3) and quickly cool them down to 20°C, then rinse them with running water for 40 minutes;

[0035] 5) Acidification: put the Zizania stems obtained in step 4) into an acidification pool containing citric acid solution and a pH value of 4.4 for acidification treatment for 0.5 hours;

[0036] 6) Dehydration: Take the Zizania stems obtained in step 5) and rinse them with running water for 50 minutes, and then remove 40% of the water from the Zizania stems;

[0037] 7)...

Embodiment 3

[0039] 1) Selection of raw materials: take fresh water bamboo, peel off the shell, and cut off the hollow root;

[0040] 2) Cut into strips: Take the wild rice stem obtained in step 1) and cut into 3cm long rhombus shape;

[0041] 3) Precooking: Take the Zizania stems obtained in step 2) and put them into boiling water containing citric acid to precook for 30 minutes. The amount of citric acid added is 0.08% of the total weight of the boiling water;

[0042] 4) Cooling and rinsing: Take the Zizania stems obtained in step 3) and quickly cool them down to 30°C, then rinse them with running water for 55 minutes;

[0043] 5) Acidification: Put the Zizania stems obtained in step 4) into an acidification pool containing citric acid solution and a pH value of 4.2 for acidification treatment for 2 hours;

[0044] 6) Dehydration: Take the Zizania stems obtained in step 5) and rinse them with running water for 50 minutes, and then remove 25% of the water from the Zizania stems;

[004...

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PUM

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Abstract

The invention discloses a production method of braised wild rice shoots with brown sauce and belongs to the technical field of food processing. The method comprises the following process steps of: (1) raw material selecting; (2) slitting; (3) precooking; (4) cooling and rinsing; (5) acidizing; (6) dewatering; and (7) stirring and packaging. The production method of the braised wild rice shoots with brown sauce is reasonable in design and suitable for industrial production. Through reasonable parameter and step design, wild rice shoots are subjected to earlier stage processing and then reasonably proportioned, so that the wild rice shoots obtained by the invention have the freshness and the crispness of fresh wild rice shoots and unexpected taste; and the quality guarantee period of the wild rice shoots obtained by the invention can be up to 1-2 years on the premise that no preservatives are added.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of braised water bamboo. Background technique [0002] Zizania is rich in vitamins. The organic nitrogen in tender Zizania exists in the form of amino acids and is easily absorbed by the human body. Therefore, Zizania is very popular among the public. Asparagus is good, but it is not easy to preserve. Due to the low fiber content of wild rice stems, it is not easy to process, and it is prone to mildew after processing. The general storage time is 1-3 months. Such a preservation period is far from meeting the needs of the public. Contents of the invention [0003] Aiming at the problems existing in the prior art, the object of the present invention is to design and provide a technical solution for a production method of braised water bamboo. [0004] The production method of described a kind of stewed wild rice stem in soy sauce is char...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 王建良
Owner 杭州富阳富春江罐头食品有限公司
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