Preparation method of green-tea-flavor dried bambusa oldhami shoots

A technology of horseshoe bamboo shoots and green tea, which is applied in the direction of food drying, the function of food ingredients, and food ingredients as taste improvers, etc., to achieve the effects of high rehydration rate, good nutrition, good color and crispness

Active Publication Date: 2018-06-01
广西岩星农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many processing techniques for dried bamboo shoots in the market. Horseshoe bamboo shoots have the effects of improving eyesight, cooling blood and detoxification, lowering blood pressure and lipids, removing food accumulation, preventing constipation, diuresis, and weight loss; green tea also has the effects of fat removal, weight loss, and digestion. To enhance the effect of decomposing fat, how to develop water chestnut bamboo shoots that not only retain the original juice, are rich in nutrition, have a unique taste, but also dry water chestnut bamboo shoots with a green tea flavor, so as to meet people's needs is extremely urgent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing dried water chestnut bamboo shoots with green tea flavor, comprising the following steps:

[0029] (1) Cleaning: Clean the shelled water chestnut bamboo shoots and cut them into thin slices of 4-8cm×2-3cm×0.2-0.5cm;

[0030] (2) Pretreatment: soak the fresh bamboo shoot slices in step (1) with 0.02% baking soda solution for 5min, then use 0.08%NaCl and CaCl 2 The mixed solution is pre-boiled for 5 minutes, and then soaked in green tea concentrate for 28 hours for subsequent use;

[0031] (3) Cooking: put the thin slices of fresh bamboo shoots pretreated in step (2) in a steamer, separate the bottom with a bamboo board, add green tea mixed solution, and cook for 20 minutes to obtain thin slices of cooked bamboo shoots;

[0032] (4) Cleaning: Rinse the cooked bamboo shoot slices with water and cool to room temperature, drain the water for later use;

[0033] (5) Drying: The cooked bamboo shoots after draining the water are first subjected to micro...

Embodiment 2

[0038] A method for preparing dried water chestnut bamboo shoots with green tea flavor, comprising the following steps:

[0039] (1) Cleaning: Clean the shelled water chestnut bamboo shoots and cut them into thin slices of 4-8cm×2-3cm×0.2-0.5cm;

[0040] (2) Pretreatment: soak the fresh bamboo shoot slices in step (1) with 0.03% baking soda solution for 4min, then use 0.09%NaCl and CaCl 2 The mixed solution is pre-boiled for 3 minutes, and then soaked in the green tea concentrate for 32 hours, to be used for later use;

[0041] (3) Cooking: put the thin slices of fresh bamboo shoots pretreated in step (2) in a steamer, separate the bottom with a bamboo board, add green tea mixed solution, and cook for 22 minutes to obtain thin slices of cooked bamboo shoots;

[0042] (4) Cleaning: Rinse the cooked bamboo shoot slices with water and cool to room temperature, drain the water for later use;

[0043] (5) Drying: The cooked bamboo shoots after draining the water are first subject...

Embodiment 3

[0048] A method for preparing dried water chestnut bamboo shoots with green tea flavor, comprising the following steps:

[0049] (1) Cleaning: Clean the shelled water chestnut bamboo shoots and cut them into thin slices of 4-8cm×2-3cm×0.2-0.5cm;

[0050] (2) Pretreatment: soak the fresh bamboo shoot slices in step (1) with 0.04% baking soda solution for 3min, then use 0.085%NaCl and CaCl 2 The mixed solution is pre-boiled for 4 minutes, then soaked in green tea concentrate for 34 hours, and set aside;

[0051] (3) Cooking: put the thin slices of fresh bamboo shoots pretreated in step (2) in a steamer, separate the bottom with a bamboo board, add green tea mixed solution, and cook for 24 minutes to obtain thin slices of cooked bamboo shoots;

[0052] (4) Cleaning: Rinse the cooked bamboo shoot slices with water and cool to room temperature, drain the water for later use;

[0053](5) Drying: The cooked bamboo shoots after draining the water are first subjected to microwave dry...

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PUM

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Abstract

The invention discloses a preparation method of green-tea-flavor dried bambusa oldhami shoots, and belongs to the technical field of food processing and preparation. The preparation method of the green-tea-flavor dried bambusa oldhami shoots comprises the following steps: washing, pretreatment, cooking, washing, drying, packing and so on. During the drying process of the dried bambusa oldhami shoots according to the preparation method, a microwave technology and a vacuum freeze-drying technology are combined so that the prepared dried bambusa oldhami shoots are relatively good in the aspects of color, luster and nutrients. Moreover, the bambusa oldhami shoots are steamed by using green tea according to the preparation method so that the flavor of the green tea and the bambusa oldhami shoots are integrated, and thus, the prepared green-tea-flavor dried bambusa oldhami shoots have unique taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried water chestnut bamboo shoots with green tea flavor. Background technique [0002] After the bamboo shoots are harvested, the bamboo shoots are very easy to age. If the harvesting period is too concentrated, and the transportation and sales are not timely, the bamboo shoots will easily lose their edible value. Dried bamboo shoots are made from bamboo shoots through processes such as shelling, cooking, slicing, fermenting (or unfermented), drying, and packaging. The processing of dried bamboo shoots removes most of the free water and part of the bound water in the bamboo shoots, ensures the long-term storage of bamboo shoots, prolongs the supply of bamboo shoots, and solves the problem of difficult transportation and sales of bamboo shoots in peak seasons to a large extent. The loss of bamboo shoots is reduced, and the economic income of bamboo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23L5/00A23L5/30A23L29/00A23B7/02A23B7/024
CPCA23B7/02A23B7/024A23V2002/00A23L5/00A23L5/19A23L5/34A23L19/03A23L29/03A23V2250/1614A23V2250/1578A23V2200/048A23V2200/14A23V2200/16A23V2300/10A23V2300/20
Inventor 李品金李旭如
Owner 广西岩星农业有限公司
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