Processing technology of bamboo shoots with pickled peppers
A processing technology, a technology of pepper bamboo shoots, applied in the field of processing technology of pickled pepper bamboo shoots, can solve the problems of inconsistent desalting effect of raw materials, inconsistent product taste, affecting product taste, etc., and achieves good packaging effect, is conducive to production process flow, and guarantees taste. Effect
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[0018] As an embodiment of the present invention, such as figure 1 As shown, a processing technology of bamboo shoots with pickled peppers, the specific steps include: raw material processing, blanching, batching, and brewing. Because the purchased bamboo shoots are generally salted, it is necessary to desalinize the bamboo shoots. The specific process of raw material treatment is as follows: soak salted bamboo shoots in clear water for more than 2 times, and control the soaking time at 25-30 minutes to achieve the purpose of desalination; screen out suitable bamboo shoots, remove old bamboo shoots, impurities, and rot and mildew in them According to the production requirements, the bamboo shoots are cut into suitable bamboo shoots or bamboo shoot tips for subsequent use.
[0019] Then the desalted, suitable bamboo shoot slices are blanched for 1-2 minutes at a temperature of 97-99°C.
[0020] When batching, it is necessary to carefully check whether the various measuring to...
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