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Production method of seasoned bamboo shoots

A production method and technology for bamboo shoots are applied in the production field of preparing seasoned bamboo shoots by using dried bamboo shoots, and can solve the problems of destroying the nutritional components of bamboo shoots, the bamboo shoots having no toughness, and being unable to produce a soft taste.

Active Publication Date: 2014-01-22
YIYANG SHILIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned method is added with bleaching agent and hardening agent in soaking liquid, and the use of bleaching agent and hardening agent can destroy the nutritional labeling of bamboo shoot itself, affects the taste of bamboo shoot itself, and also can have certain chemical substance residue
Simultaneously, during processing, because bamboo shoot is cut into 0.5 * 0.5 centimeter cross section with vegetable cutter, long 6~8 centimetre's filamentous, bamboo shoot silk does not have tenacity, can not produce soft mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of production method of seasoning bamboo shoots, it comprises the following steps:

[0023] ⑴ Soak the dried bamboo shoots, divide and cut them: put the dried bamboo shoots in a container and soak them in water to make the water content of the bamboo shoots reach 30% to 45%; take out the soaked bamboo shoots, remove the outer skin of the bamboo shoots, Divide the bamboo shoots into two pieces, then cut the tip of the bamboo shoots into a section with a length of 8cm to 15cm, and then cut them into shreds with a thickness of 0.1cm to 0.2cm along the fiber direction of the bamboo shoots;

[0024] The dried bamboo shoots described in this embodiment are prepared from bamboo shoots as raw materials through processes such as shelling, steaming, tableting, drying, and shaping. Remove moldy and rotten dried bamboo shoots and older meat-made bamboo shoots. When soaking, in order to make the dried bamboo shoots naturally absorb water evenly, it is convenient to divide and...

Embodiment 2

[0039] In order to make the shredded bamboo shoots softer, in step (2) of the present invention, when stirring and tumbling, 0.2 kg to 0.8 kg of white wine is added per 100 kg of shredded bamboo shoots, and the white wine is 50-degree high grain wine or sorghum wine. The present embodiment is 0.5 kg of grain wine.

[0040] The rest are the same as embodiment 1.

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PUM

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Abstract

The invention discloses a production method of seasoned bamboo shoots with soft mouthfeel and toughness. The production method comprises the steps of soaking dry bamboo shoots, dividing and cutting, kneading and rinsing, removing water, stewing until the material is tasty, cooling and stirring, packaging and sterilizing. According to the production method, the process is simple and the production is convenient. Bamboo shoot shreds are formed by cutting along with the fiber direction of bamboo shoot sheets, so that the bamboo shoot shreds subjected to kneading, stewing and tasting processing are soft, fragrant, glutinous and smooth and have toughness and unique mouthfeel.

Description

technical field [0001] The invention relates to a production method of bamboo shoots, in particular to a production method of seasoned bamboo shoots, in particular to a production method of using dried bamboo shoots to prepare seasoned bamboo shoots. Background technique [0002] Bamboo shoots are the young shoots of bamboo. As the name suggests, "spring bamboo shoots" come out of the ground in spring; "summer bamboo shoots" are harvested in summer and autumn; "winter bamboo shoots" are stored in the soil in winter. There are more than 80 kinds of bamboo shoots that can be eaten by humans, such as moso bamboo shoots, light bamboo shoots, hemp bamboo shoots, and Ci bamboo shoots. [0003] The application number is 201210081833.6, the application date is 2012.03.23, and the invention title is the production process of small sharp bamboo shoots. The patent discloses a preparation of small sharp bamboo shoots through the steps of raw material preparation; rinsing; But above-me...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/00A23V2002/00A23V2300/41A23V2300/24
Inventor 陈世林王跃年
Owner YIYANG SHILIN FOOD
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