Method for making fermented crystal crisp sweet bamboo shoot

A technology of fragrant bamboo shoots and crystals, which is applied in food preparation, bacteria used in food preparation, food science and other directions, can solve the problems of bamboo shoots losing fresh color, unable to impart taste and strong flavor, etc., to inhibit pollution and protect crispness. , the effect of crisp taste

Inactive Publication Date: 2015-03-25
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above are simple and rough processing of bamboo shoots, which can only partially preserve the nutritional value of bamboo shoots. Cooking makes the bamboo shoots turn yellow and brown and lose their fresh color, which cannot give them a crisp taste and strong aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Take 100g of fresh bamboo shoots, remove impurities, wash, slice and shape;

[0022] (2) Add 300g of water, 3% (W / W) lactic acid, 2‰ (W / W) alum, 1‰ (W / W) calcium chloride, 8% (W / W) salt, 1 ‰ (W / W) zinc sulfate, soaked for 30d;

[0023] (3) Take out the soaked bamboo shoots, drain them, and slowly freeze them at -1°C for 72 hours;

[0024] (4) Add 300g of water, 2% (W / W) salt, 3% (W / W) inoculum of lactic acid bacteria, 2‰ (W / W) L-cysteine, 1‰ to the slow-frozen product (W / W) lactic acid, 0.5‰ (W / W) calcium chloride, 0.6‰ (W / W) zinc sulfate, anaerobic fermentation at room temperature for 15 days;

[0025] (5) The fermented bamboo shoots are taken out, seasoned, packaged, and pasteurized to obtain fermented crystal crispy and fragrant bamboo shoots.

Embodiment 2

[0027] (1) Take 200g of fresh bamboo shoots, remove impurities, wash, slice and shape;

[0028] (2) Add 400g of water, 5% (W / W) lactic acid, 6‰ (W / W) alum, 2‰ (W / W) calcium chloride, 11% (W / W) salt, 3 ‰ (W / W) zinc sulfate, soaked for 15d;

[0029] (3) Take out the soaked bamboo shoots, drain them, and slowly freeze them at -3°C for 48 hours;

[0030] (4) Add 400g of water, 3.5% (W / W) salt, 3% (W / W) inoculum of lactic acid bacteria, 5‰ (W / W) L-cysteine, 2‰ to the slow-frozen product (W / W) lactic acid, 1.0‰ (W / W) calcium chloride, 0.8‰ (W / W) zinc sulfate, anaerobic fermentation at room temperature for 20 days;

[0031] (5) The fermented bamboo shoots are taken out, seasoned, packaged, and pasteurized to obtain fermented crystal crispy and fragrant bamboo shoots.

Embodiment 3

[0033] (1) Take 150g of fresh bamboo shoots, remove impurities, wash, slice and shape;

[0034] (2) Add 300g of water, 8% (W / W) lactic acid, 10‰ (W / W) alum, 3‰ (W / W) calcium chloride, 14% (W / W) table salt, 5 ‰ (W / W) zinc sulfate, soaked for 20d;

[0035] (3) Take out the soaked bamboo shoots, drain them, and slowly freeze them at -6°C for 24 hours;

[0036] (4) Add 300g of water, 5% (W / W) salt, 3% (W / W) inoculum of lactic acid bacteria, 8‰ (W / W) L-cysteine, 3‰ to the slow-frozen product (W / W) lactic acid, 1.5‰ (W / W) calcium chloride, 1‰ (W / W) zinc sulfate, anaerobic fermentation at room temperature for 25 days;

[0037] (5) The fermented bamboo shoots are taken out, seasoned, packaged, and pasteurized to obtain fermented crystal crispy and fragrant bamboo shoots.

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PUM

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Abstract

The invention discloses a method for making a fermented crystal crisp sweet bamboo shoot. According to the prepared bamboo shoot, low-salt curing and low-temperature slow freezing are conducted, two kinds of lactic acid bacteria are added for fermentation, seasoning, packaging and sterilization are conducted on the fermented bamboo shoot, and then the fermented crystal crisp sweet bamboo shoot which is crisp, refreshing, bright in color and lustre, rich in nutrient, unique in flavor, convenient to carry and capable of being eaten instantly is obtained. Due to the fact that low-salt curing, low-temperature slow freezing and fermentation are conducted, the original bright green color, the nutritive value and the crisp and refreshing taste of the bamboo shoot are reserved, the bamboo shoot and other auxiliary materials are fermented fully, and thus the quality and the flavor of the bamboo shoot are improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing fermented crystal crispy bamboo shoots. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" in China since ancient times. Bamboo shoots are a traditional Chinese delicacy with a crisp taste and a very long history of eating and cultivation. In terms of nutrition, bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, and C. The content of multivitamins and carotene is more than double that of Chinese cabbage; and the protein of bamboo shoots is superior, containing lysine, tryptophan, threonine, phenylalanine necessary for the human body, and in the process of protein metabolism Glutamic acid and cystine, which play an important role in maintaining protein configuration, are excellent health-care vegetables. Bamboo shoots are not only rich in various nutrients, but...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23L29/065A23V2400/169
Inventor 汪超刘璐李冬生卢忠诚高冰石勇徐宁胡勇周明全何建军王金华胡中立
Owner HUBEI UNIV OF TECH
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