Fermented flavorbamboo shoot and preparation method thereof

Abstract

The invention discloses a fermented flavorbamboo shoot and a preparation method thereof. The fermented flavorbamboo shoot is prepared from bamboo shoots, residue of soya, salt, hot pepper, Chinese red pepper, garlic, clove, fresh ginger, calcium lactate, calcium chloride and pectin esterase in a certain proportion. The method comprises the following steps: (1) fetching bamboo shoots and peeling the shells thereof, putting the bamboo shoots into clear water to wash and clean repeatedly, and poaching the bamboo shoots to fix color; (2) fetching Chinese red pepper, garlic, clove, calcium lactate, calcium chloride and fresh ginger and the color-fixed bamboo shoots, adding ingredients, uniformly mixing, performing ultrasound under ultrasonic wave, and placing the mixture in a pickler; (3) fetching residue of soy and pectin esterase to stir in the pickler, uniformly stirring, and pickling; (4) packaging, sterilizing and naturally cooling the bamboo shoots obtained by pickling, and obtaining the fermented flavor bamboo shoot. The formula is reasonable, and the use is convenient. The fermented flavor bamboo shoot has the advantages of crisp taste, unique flavour, attractive colour, portability, and immediate eating as opening. The method is feasible, and the operation is simple. The original nutritional components of bamboo shoots are reserved and enriched, the fresh bamboo shoots are prevented from aging, and the quality and character of bamboo shoots are guaranteed.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to fermented sauce-flavored bamboo shoots and a preparation method of fermented sauce-flavored bamboo shoots. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" in China since ancient times. "Famous Doctors" said that they "mainly quench thirst, improve water channels, benefit qi, and can be eaten for a long time." Bamboo shoots are rich in protein, amino acids, fats, sugars, vitamins B1, B2, C, and high in carotene; moreover, the protein of bamboo shoots is superior, and the essential lysine, tryptophan, threonine, phenylpropanoid, etc. Amino acid, as well as glutamic acid, which plays an important role in the process of protein metabolism, and cystine, which has the effect of maintaining protein configuration, have a certain content, which is an excellent health-care vegetable. At present, for the needs of the bamboo shoots marke...

AI Technical Summary

Problems solved by technology

At present, in view of the needs of the bamboo shoot market in four seasons, the existing technology usually processes fresh bamboo shoots into dried bamboo shoots and canned bamboo shoots, which causes a large loss of nutrients in bamboo shoots during the production process

Therefore, existing researchers have adopted pickling methods to prepare bamboo shoots with different tastes and flavors. However, in the pickling process, the crispness of bamboo shoots cannot be maintained and the singleness of flavor has become one of the new problems to be solved in bamboo shoot processing.