Primary processing method of bamboo shoots

Abstract

The invention discloses a primary processing method of bamboo shoots in the technical field of food processing. The primary processing method comprises the following steps: removing shells of fresh bamboo shoots and then chopping into bamboo shoot slices; putting the bamboo shoot slices in hot water at the temperature of 85-95 DEG C to be blanched for 3-5 minutes; uniformly mixing sweet wine yeast and red rice vinasse in a weight ratio of (1-3):(95-100), so that marinade is obtained; alternately paving the bamboo shoots and the marinade in a container, and fermenting for 19-21 days at the temperature of 25-30 DEG C; and finally carrying out refreshing treatment on the bamboo shoots at the temperature of 2-5 DEG C by utilizing mixture of rice and white vinegar. The bamboo shoots processed by adopting the primary processing method disclosed by the invention have the advantages that ageing of the bamboo shoots is effectively hindered, crude fiber content of the bamboo shoots is obviously reduced, metamorphism and weakness due to rancidity are avoided in each technological step, brittleness, fresh appearance and taste of the bamboo shoots are guaranteed, loss of nutrient substances and moisture in the bamboo shoots is reduced, and the finally obtained bamboo shoots are pleasant in taste, have no fiber feeling, are crisp and tasty and can be easily chewed up.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a primary processing method of bamboo shoots. Background technique [0002] Bamboo shoots are the young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial evergreen herbaceous plant, and the edible parts are primary, tender and fat, short and strong buds or whips. Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. In medicine, it has the effects of clearing away heat and resolving phlegm, nourishing Qi and harmonizing stomach, curing thirst, benefiting water channels, benefiting diaphragm and refreshing stomach. Bamboo shoots are also low in fat, low in sugar, and rich in fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and prevent colorectal cancer. [0003] At present, there are many ready-to-eat snacks processed from bamboo sho...

AI Technical Summary

Problems solved by technology

However, although this patent uses calcium lactate and calcium chloride, which maintain crispness, the crispness of the bamboo shoots has been processed before fermentation, but after fermentation, since the surface and interior of the bamboo shoots still have sauce residues, after a simple Short-term washing with clean water can only remove the sauce residue on the surface of the bamboo shoots. In this way, with the long-term storage in the later period, the ingredients of the sauce residue can still act on the bamboo shoots. Under the fermentation of yeast and lactic acid bacteria, the bamboo shoots gradually become weak. The sour smell greatly affects the freshness, color, aroma and taste of bamboo shoots