Pickling method of bamboo shoots with pickled peppers

Abstract

The invention discloses a pickling method of bamboo shoots with pickled peppers. The pickling method comprises the following operating steps of: I, preparing materials: taking bamboo shoot slices, shiitake mushroom slices and peanuts, and separately boiling the taken bamboo shoot slices, the taken shiitake mushroom slices and the taken peanuts; II, adding salt, Chinese prickly ash and fresh ginger, uniformly stirring the boiled bamboo shoot slices, the boiled shiitake mushroom slices, the boiled peanuts, the salt, the Chinese prickly ash and the fresh ginger so as to obtain a mixture, pickling the mixture for 4-5h, and during pickling, stirring the pickled mixture once every 30 minutes so as to obtain pre-pickled products; III, preparing pickled materials: (1), taking salt, Chinese prickly ash, fresh ginger, pickled Japanese peppers and cooking wine, and uniformly mixing the taken salt, the taken Chinese prickly ash, the taken fresh ginger, the taken pickled Japanese peppers and the taken cooking wine so as to obtain pickled main materials; (2) steaming the pre-pickled products and the pickled main materials for 2-5 minutes for standby application; (3) taking pickled Japanese pepper water, boiling the pickled Japanese pepper water, cooling the boiled pickled Japanese pepper water to be 30 DEG C or below, then inoculating lactic acid bacteria and bifidobacteria, and uniformly stirring the cooled pickled Japanese pepper water, the lactic acid bacteria and the bifidobacteria so as to obtain a beneficial bacterium solution; and (4) uniformly mixing the beneficial bacterium solution and the pickled main materials so as to obtain the pickled materials; IV, performing fermentation: performing sealed fermentation for 10-16h on the pre-pickled products and the pickled materials so as to obtain pickled products; and V, mixing materials: filtering water from the pickled products after fermentation, adding gourmet powder and white sugar, and mixing and stirring the pickled products after the fermentation, the gourmet powder and the white sugar so as to obtain finished products. The pickling method of the bamboo shoots with pickled peppers, provided by the invention, has the advantages that the pickling time is short, the bamboo shoots with pickled peppers, which are produced in the same batch or in different batches, have small differences in tastes, and the taste of the bamboo shoots with pickled peppers is pure.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for pickling bamboo shoots with pickled peppers. Background technique [0002] Bamboo shoots are the young shoots of bamboo, also known as bamboo shoots. Bamboo shoots are sweet and slightly cold in nature and have the effects of clearing heat and eliminating phlegm, refreshing the stomach, quenching thirst and replenishing qi. Bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, remove food accumulation, and prevent constipation, but also is a good choice for obese people to lose weight. good food. [0003] Bamboo shoots mainly germinate in spring. Therefore, fresh bamboo shoots can only be eaten in spring. In order to eat bamboo shoots all year round, there are many snack foods of bamboo shoots, such as bamboo shoots with pickled peppers. The existing bamboo shoots with pickled peppers are usually marinated by th...

AI Technical Summary

Problems solved by technology

The existing bamboo shoots with pickled peppers are usually marinated by the traditional method of making pickles, that is, marinated with pickled sansho peppers, but the traditional marinade is naturally produced lactic acid bacteria, and the taste in the marinade gradually penetrates into the bamboo shoots. Make the bamboo shoots have the flavor of pickled peppers, so the pickling time is longer, usually 5 to 7 days; in addition, because the pickling time is longer, the amount of lactic acid bacteria produced in the pickling process is different, therefore, then As a result, different batches of pickled peppers and bamboo shoots have different tastes, and even different pickling barrels of the same batch have different tastes, which can only be solved by adjusting the acid, and after the acid adjustment, the taste is different from the taste obtained by natural fermentation , more sour than the aroma and sourness of lactic acid bacteria

This shows that the production process of existing pickled pepper bamboo shoots has a long pickling time, large taste difference and unauthentic taste