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Processing process for instant spicy chili oil bamboo shoot slices

A processing technology and a technology for bamboo shoot slices, which are applied in the field of processing technology of instant spicy red oil bamboo shoot slices, can solve the problems of reducing the nutritional value of bamboo shoots, troublesome production process and the like, and achieve the effects of simple processing technology and broad market prospects.

Inactive Publication Date: 2014-03-12
福建乡下厨房食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Bamboo shoots are mainly produced in Jiangxi, Fujian, Guangdong, and Zhejiang. The traditional agricultural and sideline products of bamboo shoots are mainly dried bamboo shoots. The production process is relatively troublesome, and the nutritional value of bamboo shoots will be reduced in the process of making dried bamboo shoots. Effective use of fresh bamboo shoots Processing is a problem that needs to be solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] A processing technology of instant spicy red oil bamboo shoot slices, which adopts ultra-high temperature sterilization method, and adopts water bath cooling test during the inspection process, which includes the following steps:

[0091] 1) Fresh bamboo shoot raw material processing, select fresh, non-rot, non-damaged fresh bamboo shoots, wash and peel off the shell; 2) blanch, blanch the fresh bamboo shoots after step 1) in water containing 0.2% citric acid, The amount of water must submerge all the fresh bamboo shoots and boil for 20 minutes to remove the bitterness of the fresh bamboo shoots;

[0092] 3) Cool down, use running water to cool immediately after blanching, until the center temperature of the bamboo shoot reaches room temperature 20~25℃;

[0093] 4) Slicing, using manual slicing, the slice thickness is less than or equal to 1cm, the length is less than or equal to 5cm, and the width is less than or equal to 3cm. After slicing, clean the bamboo shoots with water...

Embodiment 2

[0115] A processing technology of instant spicy red oil bamboo shoot slices, which adopts ultra-high temperature sterilization method, and adopts water bath cooling test during the inspection process, which includes the following steps:

[0116] 1) Fresh bamboo shoot raw material processing, select fresh, non-rot, non-damaged fresh bamboo shoots, wash and peel off the shell; 2) blanch, blanch the fresh bamboo shoots after step 1) in water containing 0.2% citric acid, The amount of water must submerge all fresh bamboo shoots and boil for 25 minutes to remove the bitter and astringent taste of fresh bamboo shoots;

[0117] 3) Cool down, use running water to cool immediately after blanching, until the center temperature of the bamboo shoot reaches room temperature 20~25℃;

[0118] 4) Slicing, using manual slicing, the slice thickness is less than or equal to 1cm, the length is less than or equal to 5cm, and the width is less than or equal to 3cm. After slicing, clean the bamboo shoots w...

Embodiment 3

[0139] A processing technology of instant spicy red oil bamboo shoot slices, which adopts ultra-high temperature sterilization method, and adopts water bath cooling test during the inspection process, which includes the following steps:

[0140] 1) Fresh bamboo shoot raw material processing, select fresh, non-rot, non-damaged fresh bamboo shoots, wash and peel off the shell; 2) blanch, blanch the fresh bamboo shoots after step 1) in water containing 0.2% citric acid, The amount of water must submerge all the fresh bamboo shoots and boil for 23 minutes to remove the bitter and astringent taste of the fresh bamboo shoots;

[0141] 3) Cool down, use running water to cool immediately after blanching, until the center temperature of the bamboo shoot reaches room temperature 20~25℃;

[0142] 4) Slicing, using manual slicing, the slice thickness is less than or equal to 1cm, the length is less than or equal to 5cm, and the width is less than or equal to 3cm. After slicing, clean the bamboo ...

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PUM

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Abstract

The invention discloses a processing process for instant spicy chili oil bamboo shoot slices. The processing process mainly comprises the following processing steps: (1) treating fresh bamboo shoot raw materials; blanching; cooling; slicing; braising; drying by spinning; blending and the like. According to the processing process, the processing process for fresh bamboo shoots is directly utilized to keep the nutritive value of the fresh bamboo shoots to the great extent; the processing process is simple and is suitable for large-batch production; the produced spicy chili oil bamboo shoot slices meet popular flavors, have delicious taste and nutrition, are of a snack food and have a wide market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology for instant spicy red oil bamboo shoot slices. Background technique [0002] Bamboo shoots are not only a delicious vegetable, but also a traditional Chinese medicine with definite curative effect. Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than that of Chinese cabbage. The content of bamboo shoots is more than double, and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine, which are necessary for the human body, and glutamic acid that play an important role in the protein metabolism process and maintain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/226A23L1/223A23L19/00A23L27/14A23L27/20
CPCA23L19/00A23V2002/00A23V2300/24A23V2300/41
Inventor 吴治德余盛灯杨莆城
Owner 福建乡下厨房食品有限公司
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