Processing method for sour and hot bambusa oldhami

A processing method and technology for water chestnut shoots, applied in the processing field of bamboo shoots, can solve the problems of limiting the added value of products to farmers' economic benefits, restrictions on sales time and market expansion, lack of deep processing technology for water chestnut shoots, etc. The effect of increasing added value

Inactive Publication Date: 2014-01-01
李燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is a lack of deep processing technology for bamboo shoots. Most of the bamboo shoots are sold fresh in the market. Since the bamboo shoots are harvested in summer and autumn, the ambient temperature and humidity are high, and they are easy to rot and deteriorate, which restricts the sales time and market expansion. , which limits the added value of products and the economic benefits of farmers
In the prior art, there are few reports about the processing of horseshoe bamboo shoots. For example, the Ch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of hot and sour horseshoe bamboo shoots includes the following steps:

[0019] 1) Raw material pretreatment: select fresh horseshoe bamboo shoots with complete shape, tender meat, no pests and diseases, and no rot, cut off the bamboo shoots and the old part, peel off the shells, remove the clothes of the bamboo shoots, and then rinse with water, remove and drain Moisture, spare;

[0020] 2) Brewing: boil the salt water with a concentration of 3.5%, pour it into the kimchi jar after cooling, and fill it to 3 / 5 of the jar volume, then add 0.01 times the weight of the bamboo shoots and mix well. Glucose and amino acid are mixed in a weight ratio of 1:0.2; then the horseshoe shoots after the pretreatment in step 1) are put into the altar, and then a layer of antibacterial materials containing garlic, ginger and houttuynia cordata are sprinkled, covered and soaked 制6d;

[0021] 3) Ingredients: According to the ratio of raw materials, add 1.5kg of sugar, 0.5kg o...

Embodiment 2

[0025] A processing method of hot and sour horseshoe bamboo shoots includes the following steps:

[0026] 1) Raw material pretreatment: select fresh horseshoe bamboo shoots with complete shape, tender meat, no pests and diseases, and no rot, cut off the bamboo shoots and the old part, peel off the shells, remove the clothes of the bamboo shoots, and then rinse with water, remove and drain Moisture, spare;

[0027] 2) Brewing: boil the salt water with a concentration of 5%, pour it into the kimchi jar after cooling, and fill it to 3 / 5 of the jar volume, then add 0.03 times the weight of the bamboo shoots and mix well. Glucose and amino acid are mixed in a weight ratio of 1:0.3; then the horseshoe shoots after the pretreatment in step 1) are put into the altar, and then a layer of antibacterial materials containing garlic, ginger and houttuynia cordata are sprinkled, covered and soaked 制7d;

[0028] 3) Ingredients: According to the ratio of raw materials, add 2.5kg of sugar, 1kg of mo...

Embodiment 3

[0032] A processing method of hot and sour horseshoe bamboo shoots includes the following steps:

[0033] 1) Raw material pretreatment: select fresh horseshoe bamboo shoots with complete shape, tender meat, no pests and diseases, and no rot, cut off the bamboo shoots and the old part, peel off the shells, remove the clothes of the bamboo shoots, and then rinse with water, remove and drain Moisture, spare;

[0034] 2) Brewing: boil the salt water with a concentration of 7.5%, pour it into the kimchi jar after cooling, and fill it to 3 / 5 of the jar volume, then add 0.05 times the weight of the bamboo shoots and mix well. Glucose and amino acid are mixed in a weight ratio of 1:0.5; then the horseshoe shoots after the pretreatment in step 1) are put into the altar, and then a layer of antibacterial raw materials containing garlic, ginger and houttuynia cordata are sprinkled, covered and soaked 制6d;

[0035] 3) Ingredients: ingredients according to the ratio of raw materials. For every 1...

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PUM

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Abstract

The invention discloses a processing method for a sour and hot bambusa oldhami. The processing method mainly comprises the following steps: raw materials pre-processing, pickling, batching, seasoning, bagging, and sterilizing. The bambusa oldhami is elaborately prepared through the following steps of low-concentration salt water pickling, lactic fermenting, seasoning and bagging, sterilizing and the like. Due to the adoption of the processing method, the obtained bambusa oldhami is sour and hot and agreeable to the taste, is crisp, tender and delicious, and has functions of appetizing, strengthening spleen and aiding digestion. Moreover, the processing method is simple, the cost is low, and the added value of the bambusa oldhami is improved to increase the economic benefits. Therefore, the sour and hot bambusa oldhami has a wide market prospect.

Description

Technical field [0001] The invention relates to a processing technology of bamboo shoots, in particular to a processing method of hot and sour horseshoe shoots. Background technique [0002] Horseshoe shoots, also known as green bamboo shoots, belong to the clump bamboo species of Poaceae Bamboo subfamily. It is an excellent dual-purpose bamboo species in southern my country. Because its shoots resemble horseshoes, they were called "horseshoe shoots" in ancient times. Horseshoe bamboo shoots are on the market from June to October. The bamboo shoots are crispy, high in sugar and rich in nutrients. They contain 17 essential amino acids, phosphorus, iron, calcium and other minerals and vitamins. They have cooling, detoxification, beauty and health care effects. , Is a rare delicacy in summer time. Horseshoe bamboo shoots also contain a large amount of active crude cellulose, which can reduce the accumulation and absorption of toxic substances in the human body, help digestion and e...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00
Inventor 李燕
Owner 李燕
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