Preparation method of bamboo shoots with pickled peppers

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of bamboo shoots with pickled peppers. The preparation method includes the following steps: A, weighing, by mass, 100-120 parts of the bamboo shoots, 25-30 parts of the pickled peppers, 10-12 parts of salt, 6-9 parts of Chinese prickly ash, 4-7 parts of baijiu, 5-7 parts of white sugar, 3-5 parts of white vinegar, 1-3 parts of garlic powder, 2-4 parts of ginger slices, 1-2 parts of anise, 0.8-1.3 parts of fennel, 0.21-0.25 part of lactic acid, 0.23-0.27 part of potassium sorbate and 1.7-2.5 parts of L-ascorbic acid; b, slicing the bamboo shoots after washing, boiling the bamboo shoots in boiling water with the lactic acid for 5-8 minutes, and soaking the bamboo shoots in water for 6-8 hours; C, adding the water, the salt, the Chinese prickly ash, the baijiu, the white vinegar, the garlic powder and the ginger slices into a pot, heating until boiling, adding the pickled peppers, the white sugar, the anise and the fennel, continuing to boil for 15-20 minutes, adding the potassium sorbate and the L-ascorbic acid, and cooling the mixture; D, putting the soaked bamboo shoots in the mixture obtained from the step C, and putting the bamboo shoots with the mixture in a closed container for 48-72 hours; E, sterilizing and cooling a product obtained from the step D. The bamboo shoots with the pickled peppers are faint yellow or brown yellow, are free from white and brown stains, mildewing, mildew spots, white films and foreign matters visible by normal sight, taste crisp and tender, have special taste of the pickled peppers, and do not have astringent taste 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 pickled peppers. 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] Pickled pepper, commonly known as fish pepper, is a unique seasoning in Sichuan cuisine. Pickled peppers have the characteristics of red and bright color, spicy but not dry, spicy and slightly sour. The pickled pepper series dishes made with it are relatively popular in Sichuan and are very popular among the public. [0004] The existing method for preparing bamboo shoots with pickled peppers generally includes raw material proc...

AI Technical Summary

Problems solved by technology

[0004] The existing preparation method of bamboo shoots with pickled peppers generally includes raw material processing, batching and brewing, and the obtained bamboo shoots with pickled peppers have a softer texture and lose the crisp taste of bamboo shoots

Images