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

Inactive Publication Date: 2013-11-27
CHONGQING XUANRUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] The existing processing technology of pickled pepper and bamboo shoots generally includes raw material processing, batching and brewing. The cleaning and desalination treatment is to change the water until the water is clear by the senses, which is difficult to quantify. The desalination effect of raw materials is inconsistent, which affects the taste of the product
In addition, the existing processing technology has no requirement on the brewing time, which makes the taste of the product inconsistent

Method used

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  • Processing technology of bamboo shoots with pickled peppers

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Embodiment approach

[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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Abstract

The invention discloses a processing technology of bamboo shoots with pickled peppers, and relates to a food processing technology. The processing technology comprises the concrete steps of processing materials, boiling, distributing and pickling, wherein in the distributing step, mountain pepper water is prepared; and the preparation method comprises the steps of strictly putting various materials into a pot according to the ratio; and evenly stirring for 3-5 minutes to take out from the pot. According to the processing technology, the fading effect is even, and consistent in salinity control; water consumption is saved; the ratio of pickling liquid to fed materials is strictly controlled; the pickling temperature and the pickling time are controlled; the streamline operation is carried out; consistent mouthfeel of the product is ensured; the processing technology has good practicability.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a processing technology of pickled pepper and bamboo shoots. Background technique [0002] The existing processing technology of pickled pepper and bamboo shoots generally includes raw material processing, batching and brewing. The cleaning and desalination treatment is to change the water until the water is clear by the senses, which is difficult to quantitatively control. The raw materials have inconsistent desalination effects, which affects the taste of the product. In addition, the existing processing technology has no requirement on the brewing time, which makes the taste of the product inconsistent. Contents of the invention [0003] Aiming at the problems existing in the above-mentioned prior art, the present invention provides a processing technology of bamboo shoots with pickled peppers, which has uniform desalination effect, saves water consumption, controls the same s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 贺族刚
Owner CHONGQING XUANRUI FOOD
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