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Preparation method of bamboo shoots in chili oil

A technology of bamboo shoots and red oil, applied in the field of food processing, can solve the problems of bad taste of bamboo shoots with red oil and the like

Inactive Publication Date: 2017-05-10
巫山县纯源农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The red oil bamboo shoots prepared by the existing red oil bamboo shoots have a bad mouthfeel

Method used

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  • Preparation method of bamboo shoots in chili oil

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of bamboo shoots with red oil comprises the following steps:

[0021] A. After washing the bamboo shoots, cut them into slices with a length of 3.5cm, a width of 1.1cm, and a thickness of 0.5cm, boil them in boiling water for 5 minutes, then soak them in flowing water for 6 hours, and drain them;

[0022] B. Add 30g vegetable oil to the pot, heat to 30°C, add 5g Chinese prickly ash, fry for 15s, add 1.1g cinnamon, 0.6g nutmeg, 0.5g clove and 0.4g Luo Han Guo, simmer for 15min, cool to 50°C, Add 9g chili powder (particle size: 150μm), stir, stir-fry on medium heat for 5 minutes, filter, and remove slag;

[0023] C. Take 9g of the filtrate and put it in a clean pot, heat it to 30°C, add 2.4g of ginger powder, 2.5g of garlic powder and 1.1g of white sugar, stir-fry on medium heat for 15s, add 100g of drained bamboo shoots, and stir-fry over high heat Prepare for 5 minutes, add 1.5 g of nucleotide disodium and 2 g of salt, take out of the pan, and st...

Embodiment 2

[0025] The preparation method of bamboo shoots with red oil comprises the following steps:

[0026] A. After washing the bamboo shoots, cut them into pieces with a length of 4.5cm, a width of 1.3cm, and a thickness of 0.5cm, boil them in boiling water for 8 minutes, then soak them in running water for 8 hours, and drain them;

[0027] B. Add 40g vegetable oil to the pot, heat to 40°C, add 3g Chinese prickly ash, fry for 10s, add 1.4g cinnamon, 0.8g nutmeg, 0.7g clove and 0.7g Luo Han Guo, simmer for 20min, cool to 60°C, Add 7g chili powder (particle size: 180μm), stir, stir-fry on medium heat for 3 minutes, filter, and remove slag;

[0028] C. Take 8g of the filtrate and put it in a clean pot, heat it to 40°C, add 2.7g of ginger powder, 2.1g of garlic powder and 0.8g of white sugar, stir-fry on medium heat for 20s, add 120g of drained bamboo shoots, and stir-fry over high heat Cook for 8 minutes, add 1.2 g of nucleotide disodium and 3 g of salt, take out of the pan, and steri...

Embodiment 3

[0030] The preparation method of bamboo shoots with red oil comprises the following steps:

[0031] A. After washing the bamboo shoots, cut them into pieces with a length of 4.2cm, a width of 1.2cm, and a thickness of 0.5cm, boil them in boiling water for 7 minutes, then soak them in flowing water for 7 hours, and drain them;

[0032] B. Add 36g vegetable oil to the pot, heat to 35°C, add 4g Chinese prickly ash, fry for 12s, add 1.2g cinnamon, 0.7g nutmeg, 0.6g clove and 0.5g Luo Han Guo, simmer for 18min, cool to 54°C, Add 8g chili powder (particle size: 160μm), stir, stir-fry on medium heat for 4 minutes, filter, and remove slag;

[0033] C. Take 8-9g of the filtrate and put it in a clean pot, heat it to 35°C, put in 2.5g of ginger powder, 2.4g of garlic powder and 0.9g of white sugar, stir-fry for 16s on medium heat, put in 110g of drained bamboo shoots, Stir fry for 7 minutes, add 1.3g of nucleotide disodium and 2.7g of salt, take it out of the pan, and sterilize it with ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of bamboo shoots in chili oil. The preparation method comprises the following steps of A, thoroughly cleaning bamboo shoots, splitting the cleaned bamboo shoots, placing the split bamboo shoots in boiling water for cooking for 5-8min, then placing the cooked bamboo shoots in water for soaking for 6-8h, and performing draining; B, adding 30-40 parts of vegetable oil to a pot, performing heating to 30-40 DEG C, adding 3-5 parts of Chinese prickly ash, performing stir-frying for 10-15s, adding 2.6-3.6 parts of spices, performing cooking with a mild fire for 15-20min, performing cooling to 50-60 DEG C, adding 7-9 parts of chili powder, performing stirring, performing stir-frying with a medium fire for 3-5min, and performing filtering for removing residues; C, placing 8-9 parts of a filtrate to a clean pot, performing heating to 30-40 DEG C, putting 2.4-2.7 parts of fresh ginger powder, 2.1-2.5 parts of garlic powder and 0.8-1.1 parts of white sugar, performing stir-frying with a medium fire for 15-20s, putting 100-120 parts of drained bamboo shoots, performing stir-frying with a strong fire for 5-8min, adding 1.2-1.5 parts of I+G (combination of IMP(DISODIUMINOSINE5'-MONOPHOSPHATE) and GMP(DISODIUM GUANOSINE5'-MONOPHOSPHATE)) and 2-3 parts of table salt to obtain a mixture, taking out the mixture from the pot, and performing sterilization so as to obtain the bamboo shoots in chili oil. The bamboo shoots in chili oil made by the preparation method disclosed by the application do not generate brown stains, and are free from mildew and rot, free from mildew stain tunica albuginea, and free from foreign matters which are visible by sight; and the bamboo shoots in chili oil are crisp and tender in texture, fragrant, hot and delicious, and free from bitterness and peculiar smell.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of bamboo shoots with red oil. Background technique [0002] Bamboo shoots are also called bamboo sprouts and bamboo buds, which are tender seedlings of bitter bamboo, light bamboo, moso bamboo, etc. of the grass subfamily bamboo subfamily. Rich in protein, amino acid, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, B2, C and other nutrients. It has high edible value. [0003] The red oil bamboo shoots prepared by the existing red oil bamboo shoots have a bad mouthfeel. Contents of the invention [0004] In view of this, the object of the present invention is to provide a kind of preparation method of red oil bamboo shoots. The red oil bamboo shoots prepared by the method have a crisp taste. [0005] For realizing above object, technical scheme of the present invention is: [0006] The preparation method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/00A23L27/10
Inventor 蒋佐明蒋恬田蒋馨月
Owner 巫山县纯源农产品开发有限公司