Spicy sour bamboo shoots and pickling method

Abstract

The invention discloses spicy sour bamboo shoots, which are prepared from the following components in parts by weight: 100-120 parts of fresh bamboo shoots, 10-20 parts of fresh chilli paste, 30-40 parts of raw salt, 10-20 parts of white sugar and 15-25 parts of white vinegar, wherein the fresh chilli paste is prepared from the following components in parts by weight: 40-50 parts of red pod pepper, 15-20 parts of raw salt, 15-20 parts of garlic, 10-15 parts of a three-flower wine of over 56 degrees, 15-20 parts of fermented soybeans and 5-10 parts of fresh ginger; and the pickling method of the spicy sour bamboo shoots comprises the following steps of cleaning the bamboo shoots, cutting the bamboo shoots into strips, exposing to the sun and drying until the moisture content of the dried bamboo shoots is 5-10%; putting taken dried bamboo shoots into cold water for soaking, cleaning and drying; cutting the dried bamboo shoots short, stirring, pressing and sealing; and adding the fresh chilli paste, the white sugar and the white vinegar to the pickled sour bamboo shoots, stirring evenly and pickling to obtain a finished product. The sour bamboo shoots are spicy, the crispness of the sour bamboo shoots is kept and no additive or preservative is added.

Description

technical field [0001] The invention relates to food processing, in particular to a spicy and sour bamboo shoots and a pickling method. Background technique [0002] Bamboo shoots are rich in nutrition and cheap, and are widely loved by the people. However, bamboo shoots are directly fried, and the taste is simple. It is more sour, and the sour bamboo shoots lose their original taste after soaking, and many people don't like it. Some pickled sour bamboo shoots sold on the market are often added with synthetic pigments and chemical preservatives, and long-term consumption will have adverse effects on human health. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a kind of spicy and sour bamboo shoots and a pickling method, which uses sour bamboo shoots and capsicum as raw materials, and the sour bamboo shoots made are not only fragrant and spicy, but also keep the crispness of the sour bamboo ...

AI Technical Summary

Problems solved by technology

[0002] Bamboo shoots are rich in nutrition and cheap, and are widely loved by the people. However, bamboo shoots are directly fried, and the taste is simple. It is more sour, and the sour bamboo shoots lose their original taste after soaking, and many people don't like it

Some pickled bamboo shoots sold on the market are often added with synthetic pigments and chemical preservatives, long-term consumption will have adverse effects on human health