Manufacturing method of low-salt salted fine bamboo shoots

Abstract

The invention discloses a manufacturing method of low-salt salted fine bamboo shoots. According to the method, firstly, fine bamboo shoots are selected; then, the fine bamboo shoots are soaked by electrogenerated functional water; next, low salt A is smeared on the surfaces; then, blanching is performed; next, low salt B is smeared; then, salting is performed; finally, sterilization packaging is performed. Compared with the prior art, the manufacturing method of the low-salt salted fine bamboo shoots has the advantages that the method is simple; the operation is easy; the nutrition of the fine bamboo shoots is comprehensively protected; after the low-salt salted fine bamboo shoots manufactured by the manufacturing method are eaten, a good intestinal tract cleaning function is realized; the immunologic function of the body is favorably enhanced; the disease prevention and disease resisting capability is favorably improved; the efficacy of promoting the appetite, tonifying the spleen, relieving chest stuffiness, disinhibiting diaphragm, promoting the diaphragm, dissolving phlegm, smoothening the intestines, promoting defecation, reducing the weight and realizing the slimming is achieved; the eating is convenient; the low-salt salted fine bamboo shoots are suitable for both old and young people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing low-salt salted fine bamboo shoots. Background technique [0002] Thin bamboo shoots have quite rich nutritional value. Its unique crude fiber, rich trace elements, multi-vitamins and amino acids, and non-polluting growth environment have made it considered the best green food. Its bitter glucoside It has the effect of stimulating the production of macrophages. This cell has the effect of anti-cancer and detoxification. It is rich in cellulose and can promote intestinal peristalsis, thereby shortening the residence time of cholesterol, fat and other substances in the body. It is difficult to preserve fresh bamboo shoots for a long time. In the prior art, there are many methods to prolong the storage period of fine bamboo shoots. Salting is one of the methods. More salt is added for pickling, resulting in the taste of the finished product is too salty, and it...

AI Technical Summary

Problems solved by technology

[0002] Thin bamboo shoots have quite rich nutritional value. Its unique crude fiber, rich trace elements, multi-vitamins and amino acids, and non-polluting growth environment have made it considered the best green food. Its bitter glucoside It has the effect of stimulating the production of macrophages. This cell has the effect of anti-cancer and detoxification. It is rich in cellulose and can promote intestinal peristalsis, thereby shortening the residence time of cholesterol, fat and other substances in the body. It is difficult to preserve fresh bamboo shoots for a long time. In the prior art, there are many methods to prolong the storage period of fine bamboo shoots. Salting is one of the methods. More salt is added for pickling, resulting in the taste of the finished product is too salty, and it needs to be desalted before eating. In recent years, with the improvement of people's living standards and the emphasis on health, low-salt salted products have become more popular among consumers. , but low-salt salted products are prone to problems such as bag swelling due to microbial spoilage during storage, transportation and sales. At present, preservatives such as sodium formate and potassium sorbate are mainly used to avoid product deterioration during storage, but excessive addition Preservatives are not good for human health