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A processing method and technology of bamboo shoots, which are applied in the field of pickled pepper-flavored bamboo shoots processing, can solve the problems of crisp taste and poor taste of bamboo shoots, and achieve the effects of prolonging shelf life, good taste and improving taste
Inactive Publication Date: 2016-07-20
SHIYAN CITY FANGXIAN TIANYE FOODS CO LTD
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[0006] The invention provides a processing method of pickled pepper-flavored bamboo shoots, which solves the problem that
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[0019] A method for processing pickled pepper-flavored bamboo shoots, the specific steps are as follows:
[0020] a. Raw material processing of bamboo shoots: fresh bamboo shoots that have been marinated with salt, and remove the coat, fiber aging part, and disease and insect impurities of the fresh bamboo shoots;
[0021] b. Desalting treatment: Wash the fresh bamboo shoots continuously with clean water to keep the salt content of the fresh bamboo shoots at 3%;
[0022] c. Desulfurization and deacidification treatment: boil and heat the fresh bamboo shoots that have been desalinated, the water temperature is at 90°C, and the heating time is 10 minutes; clean with water after treatment; the effect is to remove sulfur dioxide and nitrite in the bamboo shoots;
[0023] d. Slicing: Cut the fresh bamboo shoots after the desulfurization and deacidification treatment into slices with a length of 3 cm, and drain them for later use; the effect is convenient for pickling and eating;
[0024] e. ...
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Abstract
The present invention discloses a pickled pepper flavored bamboo shoot processing method. The processing method includes the concrete steps as follows: a. bamboo shoot raw material processing; b. desalination treating; c. desulfurization and deacidification treating; d. slicing; e. accessory material blending; f. marinating; g. vacuum packaging; h. pasteurizing after packaging; and i. box packing. The special food is spicy, delicious, fragrant and instant.
Description
technical field [0001] The invention belongs to the field of food processing, in particular to a method for processing pickled pepper-flavored bamboo shoots. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" since ancient times in China. 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, 0.1mg of iron, multivitamins and Hu [0003] The content of carotene is more than double that of Chinese cabbage; and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine essential to the human body, and gluten which play an important role in the process of protein metabolism Amino acid and cystine, which maintains the protein configuration, have a certain content, which is an...
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Application Information
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