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Phyllostachys praecox shoot pickling method

A technology for bamboo shoots and insect shoots, which is applied in the fields of food preparation, application, food science, etc., can solve the problems that the original taste of bamboo shoots cannot be maintained, healthy eating cannot be guaranteed, and the taste of bamboo shoots is reduced, so as to improve the health level, easy to store, and fresh. sense-preserving effect

Inactive Publication Date: 2015-11-18
TONGCHENG XINGXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method of pickling bamboo shoots is based on the traditional technology of pickling food. The technology is backward, and it cannot be guaranteed to be healthy and edible. Soaking in salt water for a long time in the package will cause the taste of the bamboo shoots to decline, and the color will turn white

Method used

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Embodiment Construction

[0018] The present invention will be further described below in conjunction with specific examples.

[0019] A kind of thunder bamboo shoot pickling method of the present invention comprises the following steps:

[0020] 1) Every year from the beginning of March to the end of April, fresh bamboo shoots are excavated, insect shoots and bad shoots are removed, after cleaning and impurities, the sheath leaves are peeled off, and the aged parts are cut off;

[0021] 2) Clean the peeled thunder bamboo shoots, drain the water, and then marinate them in a clean and well-sealed earthenware jar. The ratio of thunder bamboo shoots to salt is 20:1, and a layer of thunder bamboo shoots is used. Bamboo shoots are layered with salt, put one layer on top of the other, and when the jar is almost full, press it hard again, paying attention to reserve a certain space at the mouth of the jar;

[0022] 3) Cover the earthen pottery jar and press it with stones, seal it with the root of garlic, af...

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PUM

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Abstract

The invention discloses a phyllostachys praecox shoot pickling method, which comprises the steps of: raw material preparation; pickling; sealing; cooking; washing; drying; sterilization; and packaging. The method provided by the invention adopts the mode of first pickling and then cooking, the salt taste of phyllostachys praecox shoot is diluted in the cooking process, a good taste is maintained, no chemical additive is involved, and the original taste and flavor of phyllostachys praecox shoot is preserved, thus being convenient for follow-up eating. Compared with the traditional sulfur pickled bamboo shoots, the salt pickled bamboo shoot is healthier to eat, and is added with citric acid, which not only can neutralize alkaline substances in water but also can regulate the PH value, thus adjusting the taste. Vc can inhibit the cancerogenic substances generated by pickling so as to enhance the product health degree, and also can maintain the original yellowing color of phyllostachys praecox shoot, so that the freshness can be kept better. The pickled phyllostachys praecox shoot prepared by the method provided by the invention has good taste, is easy to store, and is fresh and healthy. The preparation method is simple and is easy to operate.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for pickling thunder bamboo shoots. Background technique [0002] Thunder bamboo, also known as early bamboo, early garden bamboo, also known as Leigongzhu, is a bamboo species of the genus Bamboo in the Poaceae bamboo subfamily. It is a unique and excellent cultivated edible bamboo species in China. Thunder bamboo shoots are rich in amino acids and various mineral elements and Vitamins, and the content of fiber, semi-fiber, lignin and dietary fiber in bamboo shoots is also very high, which has various health effects such as weight loss, cancer prevention, blood fat reduction and anti-aging. [0003] At present, pickled food is more and more subject to people's favor, and pickled bamboo shoots just arise at the historic moment. The existing method of pickling bamboo shoots is based on the traditional technology of pickling food. The technology is backward, and it cannot be guarantee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/218A23L1/302A23L19/10A23L19/20A23L33/15
CPCA23V2002/00
Inventor 华柏生华兴茂
Owner TONGCHENG XINGXIN FOOD CO LTD