Preparation method of pickled bamboo shoots with pickled peppers

A technology of bamboo shoots and pickled peppers, applied in food preparation, application, food science and other directions, can solve the problems of inconsistent product taste and poor product taste, and achieve the effects of crisp texture, improved taste and good taste.

Inactive Publication Date: 2014-06-25
CHONGQING XINRUN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing processing technology of bamboo shoots with pickled peppers generally includes raw material processing, batching and brewing, and the obtained bamboo shoots with pickled peppers have a soft texture and lose the crisp taste of bamboo shoots, resulting in poor taste of the product
In addition, the existing processing technology has no requirements on brewing conditions and time, which makes the product taste inconsistent

Method used

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  • Preparation method of pickled bamboo shoots with pickled peppers
  • Preparation method of pickled bamboo shoots with pickled peppers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 pickled pepper bamboo shoots

[0037] Follow the example steps below:

[0038] (1) Raw material pretreatment

[0039] soaking the above precooked bamboo shoots in ice-water mixture at 0°C for 2 hours;

[0040] (2) brewing

[0041] Take the soaked Sansho pepper, balance its salinity to 10 degrees, acidity to 6‰, and pre-cook it at 100°C for 15 minutes to get the pre-cooked Sansho pepper;

[0042] Take the old brine, balance its salinity to 10 degrees, and its acidity to 6‰, and reserve it;

[0043] Put the precooked sansho and the bamboo shoots soaked in step (1) into the prepared old salt water, soak for 20 hours at 25±2°C, and by weight, the ratio of the bamboo shoots, old salt water and sansho It is 100:100:12.

[0044] (3) Ingredients and ingredients

[0045] Take an appropriate amount of common food seasonings to prepare ingredients, after dehydrating the bamboo shoots soaked in step (2), take an appropriate amount of ingredients and stir and mix ...

Embodiment 2

[0046] Embodiment 2 pickled pepper bamboo shoots

[0047] Follow the example steps below:

[0048] (1) Raw material pretreatment

[0049] Soaking the above precooked bamboo shoots at -2°C for 2 hours;

[0050] (2) brewing

[0051] Take the soaked Sansho pepper, balance its salinity to 10 degrees, acidity to 6‰, and pre-cook it at 100°C for 15 minutes to get the pre-cooked Sansho pepper;

[0052] Take the old brine, balance its salinity to 10 degrees, and acidity to 6‰, and set aside;

[0053] Put the precooked sansho and the bamboo shoots soaked in step (1) into the prepared old salt water, soak for 20 hours at 25±2°C, and by weight, the ratio of the bamboo shoots, old salt water and sansho It is 100:100:12.

[0054] (3) Ingredients and ingredients

[0055] Take an appropriate amount of common food seasonings to prepare ingredients, after dehydrating the bamboo shoots soaked in step (2), take an appropriate amount of ingredients and stir and mix with the dehydrated bambo...

Embodiment 3

[0056] Embodiment 3 pickled pepper bamboo shoots

[0057] Follow the example steps below:

[0058] (1) Raw material pretreatment

[0059] Soaking the precooked bamboo shoots at -5°C for 2 hours;

[0060] (2) brewing

[0061] Take the soaked Sansho pepper, balance its salinity to 10 degrees, acidity to 6‰, and pre-cook it at 100°C for 15 minutes to get the pre-cooked Sansho pepper;

[0062] Take the old brine, balance its salinity to 10 degrees, and its acidity to 6‰, and reserve it;

[0063] Put the precooked sansho and the bamboo shoots soaked in step (1) into the prepared old salt water, soak for 20 hours at 25±2°C, and by weight, the ratio of the bamboo shoots, old salt water and sansho It is 100:100:12.

[0064] (3) Ingredients and ingredients

[0065] Take an appropriate amount of common food seasonings to prepare ingredients, after dehydrating the bamboo shoots soaked in step (2), take an appropriate amount of ingredients and stir and mix with the dehydrated bamboo s...

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Abstract

The invention relates to the field of foods and particularly relates to a preparation method of picked bamboo shoots with pickled peppers. The preparation method comprises the following steps: immersing pre-boiled bamboo shoots at a temperature from -5 DEG C to 0 DEG C for 1-3 hours; adjusting the acidity and the salinity of pickled mountain peppers and aged salt water so as to balance the salinity and the acidity; pre-boiling the balanced mountain peppers at 98-100 DEG C for 15-20 minutes to obtain pre-boiled mountain peppers; putting the balanced aged salt water, the pre-boiled mountain peppers and the immersed bamboo shoots into a pickling container according to the weight ratio of 100 to (90-120) to (10-15) and pickling at room temperature for 15-30 hours; and uniformly mixing the pickled bamboo shoots with the auxiliary materials to obtain the pickled bamboo shoots with the pickled peppers. Before pickling, the immersing procedure is added, and thus the obtained bamboo shoots have crispy texture and good mouth feel. Furthermore, a food brittleness increasing agent is added to improve the brittleness of the bamboo shoots. Furthermore, with an auxiliary material prepared from olive oil and / or loquat juice / jam and / or apple juice / jam, the pickled bamboo shoots with the pickled peppers also have a fruit flavor, the improved flavor is unique and novel and the pickled bamboo shoots with the pickled peppers is endowed with innovativeness.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of bamboo shoots with pickled peppers. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" since ancient times in China. Bamboo shoots are rich in protein, amino acids, fats, sugars, 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 more than double; and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine necessary for the human body, and glutamic acid which plays an important role in the process of protein metabolism and has the ability to maintain protein configuration Cystine, which has a certain content, is an excel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 帅世贵
Owner CHONGQING XINRUN AGRI DEV
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