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Ready-to-eat bamboo shoot and preparation method thereof

A production method and technology of bamboo shoots, which are applied in the field of bamboo shoots food and its production, can solve problems such as inconvenience to consumers, and achieve the effects of refreshing taste, preventing burning, and preventing burning

Inactive Publication Date: 2018-10-26
长沙新天翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition to the products disclosed in the above-mentioned patents, some ready-to-eat bamboo shoots with a spicy taste have also appeared on the market, but among these products, there is no flavor product with a crisp and tender taste, a lingering numb taste, spicy but not dry, and a clear taste. , causing inconvenience to consumers who love this flavor product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Prepare the combined sesame oil: remove the skin of the dead leaves from the shallots and ginger, and wash the roots; wash the green pepper after removing impurities; crush the pepper for use; make the shallots and ginger into 5-10 mm sized pieces; mix 100 parts by weight Heat the vegetable oil to 220°C, add 0.8 parts by weight of fresh chives and 0.6 parts by weight of fresh ginger when the temperature is lowered to 200°C, add 2.8 parts by weight of green pepper when the temperature is lowered to 190°C, and add 1.2 parts by weight of five spices when the temperature is lowered to 170°C , when the temperature was lowered to 130° C., 24 parts by weight of capsicum were added, and after 48 hours of natural cooling and brewing in the room, it was filtered, and the obtained filtrate was combined sesame oil.

[0024] The preparation steps of the instant bamboo shoots include: boiling the pickled bamboo shoots in water at 92-95°C for 30 minutes, taking them out and chopping th...

Embodiment 2

[0026]Prepare the combined sesame oil: remove the skin of the dead leaves from the shallots and ginger, and wash the roots; wash the green pepper after removing impurities; crush the pepper for use; make the shallots and ginger into 5-10 mm sized pieces; mix 100 parts by weight Heat the vegetable oil to 220°C, add 1.2 parts by weight of fresh chives and 0.4 parts by weight of fresh ginger when the temperature is lowered to 200°C, add 3.2 parts by weight of green pepper when the temperature is lowered to 190°C, and add 0.8 parts by weight of five spices when the temperature is lowered to 170°C , when the temperature is lowered to 130 DEG C, 28 parts by weight of capsicum are added, and after 48 hours of natural cooling and brewing in the room, filter, and the obtained filtrate is combined sesame oil.

[0027] The preparation steps of the instant bamboo shoots include: boiling the pickled bamboo shoots in water at 92-95°C for 30 minutes, taking them out and chopping them, cooking...

Embodiment 3

[0029] Prepare the combined sesame oil: remove the skin of the dead leaves from the shallots and ginger, and wash the roots; wash the green pepper after removing impurities; crush the pepper for use; make the shallots and ginger into 5-10 mm sized pieces; mix 100 parts by weight Heat the vegetable oil to 220°C, add 1 part by weight of fresh shallot and 0.5 part by weight of fresh ginger when the temperature is lowered to 200°C, add 3 parts by weight of green pepper when the temperature is lowered to 190°C, and add 1 part by weight of five spices when the temperature is lowered to 170°C , when the temperature was lowered to 130° C., 26 parts by weight of capsicum were added, and after 48 hours of natural cooling and brewing in the room, it was filtered, and the obtained filtrate was combined sesame oil.

[0030] The preparation steps of the instant bamboo shoots include: boiling the pickled bamboo shoots in water at 92-95°C for 30 minutes, taking them out and chopping them, cook...

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PUM

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Abstract

Provided are a ready-to-eat bamboo shoot and a preparation method thereof. Raw materials for preparation comprise a raw bamboo shoot, combined sesame oil and edible salt. The combined sesame oil is prepared according to the following steps of heating vegetable oil to 220 DEG C, adding fresh chives and fresh ginger when the temperature drops to 200 DEG C, adding green Sichuan pepper when the temperature drops to 190 DEG C, adding five spices when the temperature drops to 170 DEG C, adding chilies when the temperature drops to 130 DEG C, naturally cooling and soaking the materials above indoorsfor 48 hours, then conducting filtering, and obtaining a filtrate, namely the combined sesame oil. The ready-to-eat bamboo shoot is prepared according to the following steps of boiling the raw bambooshoot in water at 92-95 DEG C for 30 min, then fishing out the bamboo shoot for chopping, conducting secondary boiling of the bamboo shoot in the water at 92-95 DEG C for 30 min, adding 3.0-3.5 by weight parts of edible salt and 11-15 by weight parts of combined sesame oil into the 100 by weight parts of bamboo shoot for salted flavoring after squeezing for dewatering, loading the bamboo shoot into a packaging bag, sealing the opening of the packaging bag, conducting sterilization in the water at 92-95 DEG C for 40 min, and finally conducting cooling to obtain the finished product.

Description

technical field [0001] The invention relates to the technical field of food and food processing, in particular to a bamboo shoot food and a preparation method thereof. Background technique [0002] Bamboo shoots are the young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial lignified plant of Gramineae, and the edible parts are primary, tender and fat, short and strong buds or whips. Bamboo is native to China and has many types, strong adaptability and wide distribution. Bamboo shoots are sweet and slightly cold in nature and have the effects of clearing heat and eliminating phlegm, sharpening the diaphragm and refreshing the stomach, quenching thirst and replenishing qi. Bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, remove food accumulation, and prevent constipation, but also a good food for obese people to lose weight. Bamboo shoots contain a white nitrogen-containing substance, which constitutes th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/10A23L27/20A23L27/22
CPCA23L19/03A23L27/10A23L27/20A23L27/22
Inventor 林富川
Owner 长沙新天翔食品有限公司
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