Preparation method of water boiled bamboo shoot and water boiled bamboo shoot prepared thereby

A technology of boiling and fruiting, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc. It can solve problems such as poor taste and color, decline in the quality of bamboo shoots, and difficulty in preserving the fragrance of bamboo shoots. Effects of microbial growth, prevention of overacidity, and prevention of rancidity

Active Publication Date: 2018-10-19
福建夷山物产食品实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many deficiencies in the processed bamboo shoots on the market. For example, some processed products are difficult to maintain the original flavor of bamboo shoots, which may easily lead to microbial contamination and rancidity, and poor taste and color, resulting in a decline in the quality of bamboo shoots; such a

Method used

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  • Preparation method of water boiled bamboo shoot and water boiled bamboo shoot prepared thereby
  • Preparation method of water boiled bamboo shoot and water boiled bamboo shoot prepared thereby

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0080] Example 1

[0081] The acid regulator is a mixed liquid of licorice water extract and orange water extract, wherein the weight ratio of the licorice water extract to orange water extract is 1:10.

[0082] (1) Provide good, no deformities, no sand and mud, no pests, rust spots and fresh bamboo shoots after pre-washing.

[0083] (2) Take fresh bamboo shoots, add 5 times the weight of an aqueous solution containing gluconic acid and vitamin C (in the aqueous solution, the content of gluconic acid is 0.5% by weight, and the content of vitamin is 0.2% by weight), and heat the autoclave to 105°C for 45 minutes After cooling to 30°C, take out the raw bamboo shoots, peel them, and use a sterile stainless steel knife to cut the raw bamboo shoots into bamboo shoots of uniform size and thickness.

[0084] (3) Add the acid adjuster to the water, and when the pH is 6.3, stop adding the acid adjuster to obtain an acid solution. Add 4 times the weight of the acid solution to the bamboo shoot ...

Example Embodiment

[0089] Example 2

[0090] The preparation method of boiled bamboo shoots in Example 2 is compared with Example 1. The difference is that in step (3) of Example 2, the acid regulator is a mixture of honeysuckle water extract and lemon water extract. The weight ratio of the water extract and the lemonade extract is 1:8.

Example Embodiment

[0091] Example 3

[0092] The preparation method of boiled bamboo shoots in Example 3 is compared with that in Example 1. The difference is that in step (3) of Example 3, the acid regulator used is a mixture of dandelion water extract and yellow peach water extract. Among them, the weight ratio of the dandelion water extract and the yellow peach water extract is 1:12.

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Abstract

The invention relates to a preparation method of a water boiled bamboo shoot and a water boiled bamboo shoot prepared thereby. Specifically, the invention provides a preparation method of a water boiled bamboo shoot. According to the preparation method, bamboo shoots are pickled by a sourness conditioning agent, and then are fermented at a low temperature. The preparation method is simple, has lowequipment requirements, is suitable for commercial production, and maximally preserves original taste and flavor of bamboo shoots.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a method for preparing boiled bamboo shoots and boiled bamboo shoots prepared by the method. Background technique [0002] Bamboo shoots mainly refer to bamboo shoots, which have a lot of edible and medicinal value, and are widely distributed in many parts of our country. Long-term consumption of bamboo shoots can improve self-immunity, eliminate fatigue, and prevent obesity and other diseases. Bamboo shoots are rich in dietary fiber, soft and delicious, increase appetite, help digestion, and can significantly improve the function of the human gastrointestinal tract. In addition, bamboo shoots are rich in protein, carbohydrates, multiple amino acids, and multiple vitamins, which are more than five times higher than ordinary vegetables. They are sometimes called "the king of vegetables" and become one of the "Top Ten Famous Dishes in the World". Bamboo shoots have grea...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/105
CPCA23V2002/00A23L19/20A23L33/105A23V2200/30A23V2250/21
Inventor 沈仁标
Owner 福建夷山物产食品实业有限公司
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