Dried bamboo shoot fermented sauce, and preparation method thereof

A technology of fermented sauce and dried bamboo shoots, which is applied in the field of food processing, can solve the problems of susceptibility to rickets, slow growth and development, etc., and achieve the effect of preventing the combination of oxalic acid and calcium, making the sauce rich in flavor and bright in color

Inactive Publication Date: 2018-11-16
绩溪县老胡家生态农业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the oxalic acid contained in bamboo shoots will affect the body's absorption and utilization of calcium and zinc, if eating too ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The dried bamboo shoots fermented sauce described in this embodiment includes the following raw materials in parts by weight: 90 parts of flour, 55 parts of fresh bamboo shoots, 23 parts of peanuts, 0.9 parts of yeast, 0.4 parts of Aspergillus oryzae, 17 parts of red dates, 11 parts of honey, and an appropriate amount of water ; also includes 18 parts of vinegar; also includes 15 parts of sweet-scented osmanthus; also includes salt; also includes 4 parts of rice wine; also includes lemon juice.

[0033] A preparation method for dried bamboo shoots fermented sauce, comprising the following steps:

[0034] (1) Raw material preparation: take the raw materials of said parts by weight respectively, and set aside;

[0035] (2) Pretreatment of raw materials: add salt to boiling water, put fresh bamboo shoot slices into it, boil for 0.7h, take it out, cool to room temperature with running water, then put it in a vacuum low-temperature dryer for drying, half of the fresh bamboo ...

Embodiment 2

[0044] The dried bamboo shoots fermented sauce described in this embodiment includes the following raw materials in parts by weight: 90 parts of flour, 55 parts of fresh bamboo shoots, 23 parts of peanuts, 0.9 parts of yeast, 0.4 parts of Aspergillus oryzae, 17 parts of red dates, 11 parts of honey, and an appropriate amount of water ; also includes 18 parts of vinegar; also includes 15 parts of sweet-scented osmanthus; also includes salt; also includes 4 parts of rice wine; also includes lemon juice.

[0045] A preparation method for dried bamboo shoots fermented sauce, comprising the following steps:

[0046] (1) Raw material preparation: take the raw materials of said parts by weight respectively, and set aside;

[0047] (2) Pretreatment of raw materials: put fresh bamboo shoot slices into boiling water, boil for 0.7h, take out and cool to room temperature with running water, then put them in a vacuum low-temperature dryer for drying, and dry half of the fresh bamboo shoots...

Embodiment 3

[0057] The dried bamboo shoots fermented sauce described in this embodiment includes the following raw materials in parts by weight: 90 parts of flour, 55 parts of fresh bamboo shoots, 23 parts of peanuts, 0.9 parts of yeast, 0.4 parts of Aspergillus oryzae, 17 parts of red dates, 11 parts of honey, and an appropriate amount of water ; also includes 18 parts of vinegar; also includes 15 parts of sweet-scented osmanthus; also includes salt; also includes 4 parts of rice wine; also includes lemon juice.

[0058] A preparation method for dried bamboo shoots fermented sauce, comprising the following steps:

[0059] (1) Raw material preparation: take the raw materials of said parts by weight respectively, and set aside;

[0060] (2) Pretreatment of raw materials: add salt to boiling water, then put fresh bamboo shoot slices into it, boil for 0.7h, take it out, cool to room temperature with running water, then put it into a vacuum low-temperature dryer for drying, and fresh bamboo s...

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Abstract

The invention discloses a dried bamboo shoot fermented sauce, and a preparation method thereof, and belongs to the technical field of food processing. The dried bamboo shoot fermented sauce comprises,by weight, 80 to 100 parts of flour, 50 to 60 parts of fresh bamboo shoot, 20 to 26 parts of peanut, 0.8 to 1 part of yeast, 0.36 to 0.45 part of Aspergillus oryzae, 15 to 20 parts of red date, 10 to12 parts of honey, and an appropriate amount of water. The preparation method comprises following steps: raw material preparation, raw material pre-treatment, dried bamboo shoot processing, starter making, fermentation, blending, and packaging and sterilizing. According to the preparation method, dried bamboo shoot is taken as the raw material, most oxalic acid in bamboo shot is removed, red dateand peanut are added, suitable people range is widened, and edible value is high.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dried bamboo shoot fermented sauce and a preparation method thereof. Background technique [0002] Dried bamboo shoots are made from bamboo shoots, which are refined through multiple processes such as shelling and root cutting, high-temperature cooking, soaking in clear water, manual slicing / pressing, natural drying / drying, and plastic packaging. Dried bamboo shoots are bright yellow in color, tender and tender, rich in protein, cellulose, amino acids and other trace elements, low in fat, low in sugar, and rich in dietary fiber, and have the effect of helping food and appetizing. It can increase appetite, prevent constipation, cool and detoxify, and is a pure natural healthy food popular among consumers. [0003] Sauce is a type of condiment that originated in China. The sauce that first appeared was made from meat. Later, with the development of agricult...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/20A23L19/00A23L21/25A23L7/104A23L29/00A23L25/00A23L33/00
CPCA23V2002/00A23L5/21A23L7/104A23L19/09A23L21/25A23L25/20A23L27/60A23L29/03A23L33/00A23V2200/30A23V2200/31A23V2200/302A23V2200/308A23V2250/76
Inventor 章荣春程叙海胡建霞
Owner 绩溪县老胡家生态农业专业合作社
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