Bamboo shoot source and processing method thereof

Abstract

The invention discloses a bamboo shoot source which is characterized by comprising the following raw materials in parts by weight: 120-180 parts of sliced bamboo shoots, 12-18 parts of sugar, 50-70 parts of a thick broad-bean sauce, 20-40 parts of fermented blank bean, 180-220 parts of water, 10-20 parts of shiitake, 20-40 parts of edible oil, 5-13 parts of bruised ginger, 1-5 parts of shredded pepper and 20-30 parts of wheat batter. A processing method for the bamboo shoot source is simple and feasible; residual bamboo shoots and shiitake are utilized as the main raw materials for preparation of the bamboo shoot source, so that the bamboo shoot source has a health function when the flavor is delicious; meanwhile, the waste materials can be turned into treasure, and thus the added values of the bamboo shoot and shiitake industries are greatly improved, and the production cost of the bamboo shoot source is reduced; as the processing method is simple and feasible, industrial production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bamboo shoot sauce and a processing method thereof. Background technique [0002] Pickles have a long history in my country, and are loved by people because of their unique flavor. Various pickles have appeared on the market. After searching and market research, it is found that 70-75% of asparagus, 12-17% of pepper, 5-8% of tomato, 3-5% of edible salt, 2-4% of cooking wine, 0.1-0.2% of pepper, 0.5-0.8% of garlic, 0.8-1.2% of ginger to make asparagus sauce, from In terms of appearance and formula technology, it is a kind of pickled vegetable product; lettuce is ground into pulp, added with sesame, fructose and pineapple essence to taste, citric acid and malic acid are used to adjust the acidity, 0.45% agar is added and then put in a vacuum The processing method of lettuce sauce concentrated in the concentration box, this method adds a lot of additives, the nut...

AI Technical Summary

Problems solved by technology

[0002] Pickles have a long history in my country, and are loved by people because of their unique flavor. Various pickles have appeared on the market. After searching and market research, it is found that 70-75% of asparagus, 12-17% of pepper, 5-8% of tomato, 3-5% of edible salt, 2-4% of cooking wine, 0.1-0.2% of pepper, 0.5-0.8% of garlic, 0.8-1.2% of ginger to make asparagus sauce, from In terms of appearance and formula technology, it is a kind of pickled vegetable product; lettuce is ground into pulp, added with sesame, fructose and pineapple essence to taste, citric acid and malic acid are used to adjust the acidity, 0.45% agar is added and then put in a vacuum The processing method of lettuce sauce concentrated in the concentration box, this method adds a lot of additives, the nutrition is relatively simple, its seasoning method and product taste are similar to jam; there are asparagus pre-cooked, ground sauce, boiled seasoning, the proportion 1% sugar, 1.5% edible salt, 0.2% monosodium glutamate, 0.1% spices, 1% gelatin, sterilization and other processes are used to make asparagus sauce. Product Edible Safety

In short, there are some methods for processing sauce, each with its own characteristics and flavors, but most of them have single nutritional components and no health benefits, which can no longer meet the growing needs of consumers.

[0003] After retrieval and market research, no method has been found to make bamboo shoots and shiitake mushroom processing residues with tempeh, bean paste, spices, etc. to make bamboo shoot sauce for serving meals. Data report and product launch of bamboo shoot sauce food with rich sauce and rich sauce that can maintain the crisp taste of bamboo shoots and the umami taste of shiitake mushrooms

Images