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Method for making Japanese pepper pickled bamboo shoots

A technology of sansho and bamboo shoots is applied in the preservation of food ingredients as anti-microbial, food science, food preservation and other directions, which can solve the problems of being unsuitable for long-term consumption, affecting human health, and long production cycle, so as to ensure food safety and human health. Health, improve controllability of operation, maintain the effect of freshness

Inactive Publication Date: 2018-04-20
唐石勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to maintain the crispness of bamboo shoots, the above two traditional fermentation processes use fresh bamboo shoots or pickled bamboo shoots to produce, but they need to go through the fermentation process, the production process needs to be strictly controlled, and the production cycle is long
There is also a kind of soaking method in the existing production process of Sanshochu bamboo shoots. After the fresh bamboo shoots are cooked, the soup ingredients are used to soak in the soup to obtain the Sansanthoxylum bamboo shoots. The production cycle is only 3 to 8 days. , which greatly improves the production efficiency. However, because the raw bamboo shoots need to be cooked before soaking, the soft tissues of the bamboo shoots will become soft during the later soaking process, and even rotten. Therefore, brittle agents such as calcium chloride or alum will be added to the process. , it is also necessary to add a large amount of preservatives. The bamboo shoots produced by this process will affect human health due to the use of brittleness-preserving agents and a large amount of preservatives, and are not suitable for long-term consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of Sanjiao pickled bamboo shoots described in the present embodiment, comprises the following steps:

[0021] (1) Bamboo shoots are made into bamboo shoot slices with a thickness of 0.5-2 cm, treated with 1.8 MPa high-pressure steam for 5 min, and then stored in 2°C refrigeration for 1 min for later use;

[0022] (2) Prepare sansho pepper soup, control the sansho pepper soup temperature to be 1°C, put the refrigerated bamboo shoots in step (1) in the sansho pepper soup for 36 hours, the weight of the bamboo shoots and the sansho pepper soup The ratio is 1:4;

[0023] (3) Take out the soaked bamboo shoots in step (2), place them in a nitrogen atmosphere at 0°C and seal them for packaging.

[0024] Among them, the Sansho pepper soup includes the following components in parts by weight: 55 parts of star anise, 400g of ginger, 105 parts of Chinese prickly ash, 22 parts of pepper, 55 parts of kaempferen, 190 parts of garlic, 32 parts of fennel, ...

Embodiment 2

[0028] A kind of preparation method of Sanjiao pickled bamboo shoots described in the present embodiment, comprises the following steps:

[0029] (1) Bamboo shoots are made into bamboo shoot slices with a thickness of 0.5-2 cm, treated with 1.5 MPa high-pressure steam for 3 minutes, and then stored in 0°C refrigeration for 1 minute for later use;

[0030] (2) Prepare sansho pepper soup, control the sansho pepper soup temperature to be 0°C, place the refrigerated bamboo shoots in step (1) for immersion in the sansho pepper soup for 24 hours, the weight of the bamboo shoots and the sansho pepper soup The ratio is 1:3;

[0031] (3) Take out the soaked bamboo shoots in step (2), place them in a nitrogen atmosphere at -1°C and seal them for packaging.

[0032] Wherein, the sansho soup stock includes the following components in parts by weight: 40 parts of star anise, 300g of ginger, 80 parts of Chinese prickly ash, 10 parts of pepper, 30 parts of kaempferen, 150 parts of garlic, 2...

Embodiment 3

[0036] A kind of preparation method of Sanjiao pickled bamboo shoots described in the present embodiment, comprises the following steps:

[0037] (1) Bamboo shoots are made into bamboo shoots with a thickness of 0.5-2 cm, treated with 2.0 MPa high-pressure steam for 6 minutes, and then stored in 5°C refrigeration for 1 minute for later use;

[0038] (2) Prepare sansho pepper soup, control the sansho pepper soup temperature at 2°C, place the refrigerated bamboo shoots in step (1) for 72 hours in the sansho pepper soup, the weight of the bamboo shoots and the sansho pepper soup The ratio is 1:5;

[0039] (3) Take out the soaked bamboo shoots in step (2), place them in a nitrogen atmosphere at 2°C and seal them for packaging.

[0040] Among them, the sansho soup stock includes the following components in parts by weight: 70 parts of star anise, 500g of ginger, 120 parts of Chinese prickly ash, 30 parts of pepper, 70 parts of kaempferen, 250 parts of garlic, 40 parts of fennel, 3...

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PUM

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Abstract

The invention discloses a method for making Japanese pepper pickled bamboo shoots. The method comprises the following steps: (1) cutting bamboo shoots into pieces of 0.5-2cm in thickness, treating for3-6 minutes with high-pressure steam, and refrigerating at 0-5 DEG C for later use; (2) preparing Japanese pepper soup, controlling the temperature of the Japanese pepper soup to 0-2 DEG C, and soaking the bamboo shoot pieces refrigerated in the step (1) into the Japanese pepper soup for 24-72 hours, wherein the Japanese pepper soup comprises the following components in parts by weight: 40-70 parts of anise, 300-500g of ginger, 80-120 parts of Chinese prickly ash, 10-30 parts of pepper, 30-70 parts of rhizoma kaempferiae, 150-250 parts of garlic, 20-40 parts of fennel, 240-300 parts of chicken essence, 2000-2500 parts of edible salt, 6000-7000 parts of wild Japanese pepper and 40000-60000 parts of water; and (3) taking out the bamboo shoot pieces soaked in the step (2), and performing sealing packaging in the presence of nitrogen at minus 1 DEG C to 2 DEG C, thereby obtaining the Japanese pepper pickled bamboo shoots. By adopting the method, the crispiness and the stability of the bamboo shoot pieces can be ensured, the preservation time is prolonged, the food security is ensured due to a brittleness-keeping agent, meanwhile fermentation is not implemented with zymophyte or aged brine, process procedures are simplified, and the operation controllability is improved.

Description

technical field [0001] The invention relates to the technical field of production of kimchi products, in particular to a method for preparing pickled bamboo shoots of sansho pepper. Background technique [0002] Pickled wild sansho is a traditional fermented sauerkraut in our country. The sansho series dishes made with it are very popular and very popular among the public. Among them, sansho bamboo shoots are very popular products in the sansho series, which can be used as a side dish or as a daily dish. Snacks. [0003] There are generally two types of traditional Sansho pepper bamboo shoot technology. One is the old salt water soaking fermentation process. Fresh bamboo shoots or pickled bamboo shoots are placed in a fermentation jar and added with old Sansho pepper salt water to seal and ferment. The fermentation time ranges from 1 to 3 months. One is the fermentation process of lactic acid bacteria or Lactobacillus bulgaricus. Fresh bamboo shoots or pickled bamboo shoots...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/00A23L3/3418A23L3/3508
CPCA23L3/3418A23L3/3508A23L5/00A23L19/20A23V2002/00A23V2200/10A23V2200/14A23V2200/15A23V2200/16A23V2250/022A23V2250/042A23V2250/124A23V2250/242Y02A40/90
Inventor 唐石勇
Owner 唐石勇
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