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
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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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