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
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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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