Spicy and hot bamboo shoots and preparation method thereof

A technology of spicy bamboo shoots and spicy taste, which is applied in the field of food processing, can solve the problems of high sulfur residue in bamboo shoots, the harm of sulfur to human body, and the inability to remove sulfur, and achieve the effect of crisp taste, bright color and prolonged storage time

Inactive Publication Date: 2013-11-27
SICHUAN WEIYUAN QUANWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And this will cause a high amount of residual sulfur in the bamboo shoots, so there will be a lot of sour taste. In order not to affect sales, these bamboo shoots must be desulfurized durin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of spicy bamboo shoots comprises the following components by weight:

[0033] Bamboo shoots: 100 parts; chili oil: 35 parts; edible salt: 1 part; monosodium glutamate: 0.3 parts; acesulfame potassium: 0.02 parts; citric acid: 0.2 parts;

[0034] Described spicy bamboo shoots are made through the following methods:

[0035] (1) Cook the bamboo shoots with a crispness of more than 95% in boiling water for 1 hour to sterilize them, and after cooling to room temperature, soak the bamboo shoots in edible salt water with a mass concentration of 18% for 40 days;

[0036] (2) Cut the salted bamboo shoots into slices with a thickness of 2mm, a width of 1cm, and a length of 5cm;

[0037] (3) Cook the sliced ​​bamboo shoots in boiling water for a second time for 15 minutes;

[0038] (4) Desalting and dehydrating the sliced ​​bamboo shoots: rinsing the bamboo shoots in water until the concentration of edible salt in the rinsing water is lower than 1%; dehy...

Embodiment 2

[0044] A kind of spicy bamboo shoots comprises the following components by weight:

[0045] Bamboo shoots: 100 parts; chili oil: 30 parts; edible salt: 0.7 parts; monosodium glutamate: 0.4 parts; acesulfame potassium: 0.03 parts; citric acid: 0.1 parts;

[0046] Described spicy bamboo shoots are made through the following methods:

[0047] (1) Cook the bamboo shoots with a crispness of more than 95% in boiling water for 1.5 hours to sterilize them, and after cooling to room temperature, soak the bamboo shoots in edible salt water with a mass concentration of 20% for 50 days;

[0048] (2) Cut the salted bamboo shoots into thin slices with a thickness of 3mm, a width of 2cm, and a length of 8cm;

[0049] (3) Cook the sliced ​​bamboo shoots in boiling water for the second time for 20 minutes;

[0050](4) Desalting and dehydrating the sliced ​​bamboo shoots: rinsing the bamboo shoots in water until the concentration of edible salt in the rinsing water is lower than ...

Embodiment 3

[0056] A kind of spicy bamboo shoots comprises the following components by weight:

[0057] Bamboo shoots: 100 parts; chili oil: 30 parts; edible salt: 1.2 parts; monosodium glutamate: 0.4 parts; acesulfame potassium: 0.01 parts; citric acid: 0.3 parts;

[0058] Described spicy bamboo shoots are made through the following methods:

[0059] (1) Cook the bamboo shoots with a crispness of more than 95% in boiling water for 1.5 hours to sterilize them, and after cooling to room temperature, soak the bamboo shoots in edible salt water with a mass concentration of 18% for 30 days;

[0060] (2) Cut the salted bamboo shoots into thin slices with a thickness of 1mm, a width of 1cm and a length of 4cm;

[0061] (3) Cook the sliced ​​bamboo shoots in boiling water for a second time for 10 minutes;

[0062] (4) Desalting and dehydrating the sliced ​​bamboo shoots: rinsing the bamboo shoots in water until the concentration of edible salt in the rinsing water is lower tha...

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PUM

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Abstract

The invention provides spicy and hot bamboo shoots and a preparation method thereof, and belongs to the field of food processing. The spicy and hot bamboo shoots comprise bamboo shoots, chili oil, edible oil and food additives. The preparation method of the spicy and hot bamboo shoots comprises the following steps: stewing fresh bamboo shoots by boiled water, pickling, cutting into slices, stewing for the second time, desalinating, dehydrating, blending materials, packaging and sterilizing, thereby preparing the spicy and hot bamboo shoots. The spicy and hot bamboo shoots prepared by the formula and the method provided by the invention can be fresh in color, crisp and tender in mouthfeel, have no oil-water separation phenomenon, do not contain harmful substances of sulphur, pigment and the like, and the spicy and hot bamboo shoots belong to healthy and safe food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to spicy bamboo shoots and a preparation method thereof. Background technique [0002] Bamboo shoots are the tender seedlings of bitter bamboo, light bamboo, moso bamboo, etc. of the grass subfamily bamboo subfamily, also known as bamboo sprouts and bamboo buds. It is not only rich in various nutrients, but also has high medicinal value, so it is deeply loved by people. In recent years, the development of bamboo shoot forests in various places has been vigorously developed, and the area of ​​bamboo shoot forests and the output of bamboo shoots have increased significantly. Due to the concentration of bamboo shoots, the output of bamboo shoots is large, and fresh bamboo shoots are easy to rot, so the processing of bamboo shoots is very important. [0003] In order to keep the bamboo shoots with the original yellowish color of the fresh shoots, people often smoke the bambo...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L19/10
Inventor 张云杰
Owner SICHUAN WEIYUAN QUANWEI FOOD
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