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A kind of preparation method of stewed bamboo shoots

A technology of bamboo shoots and brine, applied in the field of food processing, can solve the problems of high nitrite content and unhealthy health in finished products, and achieve the effects of reduced nitrite, delicious taste and easy process control.

Active Publication Date: 2017-10-13
CHONGQING XUERUISHENGQUAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this processing breaks the seasonal restrictions, due to the introduction of more nitrite during the preparation and storage of salted bamboo shoots, and no effective treatment in the processing of bamboo shoots, the nitrite content of the final product is low. high, unhealthy

Method used

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  • A kind of preparation method of stewed bamboo shoots
  • A kind of preparation method of stewed bamboo shoots
  • A kind of preparation method of stewed bamboo shoots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Materials:

[0029] Ingredients: 0.4 parts of water-soluble capsicum essence, 0.2 parts of citric acid, 0.2 parts of Bairouxiang, 0.1 parts of green pepper chicken paste, 0.02 parts of stewed chicken paste, 0.02 parts of I+G, 0.02 parts of potassium sorbate 0.003 parts of sodium dehydroacetate, 0.08 parts of vitamin C, 0.2 parts of white wine, 2.5 parts of salt, 0.4 parts of monosodium glutamate, and 0.6 parts of white sugar.

[0030] Spice composition: 2.5 parts star anise, 2.5 parts cinnamon, 2.5 parts cumin, 2.5 parts laurel leaf.

[0031] The weight ratio of precooked bamboo shoots: water: spices: auxiliary materials is 1.2:2:0.35:0.08.

[0032] Preparation steps:

[0033] Soaking of salt-dried bamboo shoots: Soak them in clear water at 50°C for 1 hour, change the water once in the middle, and convect the water up and down during soaking; after soaking in clear water, soak the bamboo shoots in garlic water at room temperature for 2 hours; the garlic water is Cont...

Embodiment 2

[0036] Materials:

[0037] Ingredients: 0.3 parts of water-soluble capsicum essence, 0.3 parts of citric acid, 0.3 parts of Bairouxiang, 0.2 parts of green pepper chicken paste, 0.02 parts of stewed chicken paste, 0.01 part of I+G, 0.01 part of potassium sorbate 0.002 parts of sodium dehydroacetate, 0.01 parts of vitamin C, 0.01 parts of white wine, 2 parts of salt, 0.2 parts of monosodium glutamate, and 0.5 parts of white sugar.

[0038] Spice composition: 2.5 parts star anise, 2.5 parts cinnamon, 2.5 parts cumin, 2.5 parts laurel leaf.

[0039] Precooked bamboo shoots: water: spices: the feed weight ratio of auxiliary materials is: 0.8:1.5: 0.5: 0.1.

[0040] Preparation steps:

[0041] Soaking of salt-dried bamboo shoots: Soak them in clear water at 50°C for 1 hour, change the water once in the middle, and convect the water up and down during soaking; after soaking in clear water, soak the bamboo shoots in garlic water at room temperature for 2 hours; the garlic water is ...

Embodiment 3

[0044] Materials:

[0045] Ingredients: 0.5 parts of water-soluble chili essence, 0.1 part of citric acid, 0.1 part of Bairouxiang, 0.2 parts of green pepper chicken paste, 0.03 parts of stewed chicken paste, 0.01 part of I+G, 0.03 parts of potassium sorbate 0.004 parts of sodium dehydroacetate, 0.1 parts of vitamin C, 0.5 parts of white wine, 3 parts of salt, 0.5 parts of monosodium glutamate, and 0.8 parts of white sugar.

[0046] Spice composition: 2.5 parts star anise, 2.5 parts cinnamon, 2.5 parts cumin, 2.5 parts laurel leaf.

[0047]The weight ratio of precooked bamboo shoots: water: spices: auxiliary materials is: 1.5:1.5:0.2:0.1.

[0048] Preparation steps:

[0049] Soaking of salt-dried bamboo shoots: Soak them in clear water at 50°C for 1 hour, change the water once in the middle, and convect the water up and down during soaking; after soaking in clear water, soak the bamboo shoots in garlic water at room temperature for 2 hours; the garlic water is Contain 5% ga...

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PUM

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Abstract

The invention relates to a preparation method of marinated bamboo shoot. The method comprises the following steps: marinating the pre-cooked bamboo shoot in a marinating liquid added with spices and accessories, wherein the accessories are prepared from the following components in parts by weight: water-soluble chilli extract, citric acid, Bailixiang, green prickleyash chicken paste, a marinated flavor improving essence, a stewed chicken paste, I+G, potassium sorbate, sodium dehydroacetate, vitamin C, Baijiu, salt, monosodium glutamate and white sugar. According to the preparation method, the obtained bamboo shoot is thoroughly marinated, is tasty, crisp and tender, and refreshing due to the synergistic effect of a plurality of components of the accessories in the marinating liquid; the marinated bamboo shoot does not need to be blended with extra oil and is not greasy, and therefore, people do not feel uncomfortable even after eating more bamboo shoots; the salted dried bamboo shoot is soaked by use of a special soaking process, and the finally obtained marinated bamboo shoot is low in nitrite content, and is green and healthy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of stewed bamboo shoots. Background technique [0002] Bamboo shoots are the seedlings of various bamboos such as Moso bamboo, the gramineous plant, and the edible parts after removing the bamboo sheaths. Bamboo shoots are white and delicious, low in sugar and fat, rich in plant fiber, and have the functions of appetizing, promoting digestion and enhancing appetite. All the wild wild vegetables that are pollution-free have been widely eaten by people throughout history. There are many ways to process and eat bamboo shoots, but people often use cooking or vacuum packaging after processing to make vegetables available in the market, while instant bamboo shoots are rarely eaten, and the market acceptance is not good. [0003] Chinese patent document CN102630896 discloses a preparation method of puffed stewed bamboo shoots, which uses cloves...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00
CPCA23V2002/00A23V2250/032A23V2250/054A23V2250/708
Inventor 徐松徐廷祥徐涛聂淑华
Owner CHONGQING XUERUISHENGQUAN AGRI DEV