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Preparation method of chili oil bamboo shoots

A technology of bamboo shoots and red oil, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of difficult quantitative control, inconsistent desalination effect of raw materials, affecting product taste, etc., to achieve good taste , unique flavor and consistent saltiness

Inactive Publication Date: 2016-04-20
CHONGQING SHANGKOUJIA AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing preparation method of bamboo shoots with red oil, cleaning and desalination is based on changing the water until the water is clear by the senses, which is difficult to quantitatively control, and the desalination effect of raw materials is inconsistent, which affects the taste of the product

Method used

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  • Preparation method of chili oil bamboo shoots

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Effect test

Embodiment 1

[0029] The preparation method of bamboo shoots with red oil of the present invention specifically comprises the following steps:

[0030] (1) Raw material pretreatment

[0031] Desalination, precooking, soaking, and dehydration are carried out on the qualified raw bamboo shoots. The desalination is to put the raw bamboo shoots into the cleaning pool for elutriation and then soak them in running water for 12 hours. Change the water every 4 hours. The pre-cooking pressure is 2.0Mpa, and the boiling water is boiled for 30 minutes. The soaking process is to pour the pre-cooked bamboo shoots into the soaking tank, soak them in running water for 2 hours, change the water every 1 hour and stir. The dehydration process is to pour the soaked bamboo shoots into a centrifuge and dehydrate for 20 minutes to remove 50% of the water.

[0032] (2) Fried

[0033] Chili oil frying: by weight, take 500g of vegetable oil and heat it to 240°C, turn off the heat, put in the spice mixture and k...

Embodiment 2

[0038] The preparation method of bamboo shoots with red oil of the present invention specifically comprises the following steps:

[0039] (1) Raw material pretreatment

[0040] Desalination, precooking, soaking, and dehydration are carried out on the qualified raw bamboo shoots. The desalination is to put the raw bamboo shoots into the cleaning pool for elutriation and then soak them in running water for 13 hours. Change the water every 4 hours. The pre-cooking pressure is 2.5Mpa, and the boiling water is boiled for 20 minutes. The soaking process is to pour the pre-cooked bamboo shoots into the soaking tank, soak them in flowing water for 3 hours, change the water every 1 hour and stir. The dehydration treatment is to pour the soaked bamboo shoots into a centrifuge and dehydrate for 25 minutes to remove 60% of the water.

[0041] (2) Fried

[0042] Chili oil frying: by weight, take 600g of vegetable oil and heat it to 240°C, turn off the heat, put in the spice mixture and...

Embodiment 3

[0047] (1) Raw material pretreatment

[0048] Desalination, precooking, soaking, and dehydration are carried out on the qualified raw bamboo shoots. The desalination is to put the raw bamboo shoots into the cleaning pool for elutriation and then soak them in running water for 15 hours. Change the water every 5 hours. The pre-cooking pressure is 2.0Mpa, and the boiling water is boiled for 30 minutes. The soaking process is to pour the pre-cooked bamboo shoots into the soaking tank, soak them in flowing water for 5 hours, change the water every 2 hours and stir. The dehydration treatment is to pour the soaked bamboo shoots into a centrifuge and dehydrate for 30 minutes to remove 70% of the water.

[0049] (2) Fried

[0050] Chili oil frying: by weight, take 800g vegetable oil and heat it to 240°C, turn off the heat, put in the spice mixture and keep it for 2 minutes, then heat it on low heat for 10 minutes, remove the spice mixture, wait for the vegetable oil to cool to 150°C...

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Abstract

The invention discloses a preparation method of chili oil bamboo shoots and relates to the technical field of processing of bamboo shoots. The preparation method particularly comprises the following steps: desalting a raw material (the bamboo shoots) passed acceptance, and carrying out pre-cooking, soaking and dewatering, wherein in the desalting step, the raw material (bamboo shoots) is placed in a washing pool and washed, and then the washed bamboo shoots are soaked for 12-15 h with running water, while in the soaking step, air jetting stirring desalination is carried out, and water is changed every 4-5 h; frying chili oil and the bamboo shoots; compounding and mixing. The preparation method has the following benefits: in the pre-treatment step of the raw material, the desalination operation is strictly controlled, the soaking time in a soaking pool is strictly controlled to be 12-15 h, and the stirring mode and the water changing time are also strictly controlled, so that the bamboo shoots desalination effect is good, uniform desalination is realized, the salinity is consistent, and the prepared product is good in taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of bamboo shoots with red oil. Background technique [0002] At present, bamboo shoots have been regarded as "treasures in dishes" in China since ancient times. 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 conten...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/10A23L27/00A23L27/14
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 马前军
Owner CHONGQING SHANGKOUJIA AGRI DEV CO LTD
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