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Method for processing anhydrous sour asparagus shoots

A processing method and anhydrous acid technology, applied in the field of asparagus processing, can solve problems such as effective preservation time of fresh asparagus, and achieve the effects of fragrant taste, increasing processing rate and utilization range, and good heat-reducing effect.

Pending Publication Date: 2018-12-11
黔西南州林晨黔一农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Asparagus is rich in nutritional value. The harvest season of fresh asparagus is from late April to August in spring every year, but the preservation time of fresh asparagus is effective. In the existing asparagus processing technology, fresh asparagus is processed into dried asparagus or other foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment provides a processing method for anhydrous bamboo shoots, using fresh white asparagus as processing raw material, and carrying out anhydrous fermentation with condiments to obtain finished anhydrous bamboo shoots.

[0032] The concrete processing method of described anhydrous bamboo shoots is as follows:

[0033] Step 1. Select mature and fat fresh asparagus, remove the rotten and mildewed parts, remove impurities, peel the skin and steam in a steamer for five minutes, cool to room temperature after steaming, and then soak in clean water for 1 hour , change the water and wash, remove and drain the surface water for later use;

[0034] Step 2: Take spare asparagus and cut into strips, 7cm in length, 1cm in width, and 0.6cm in thickness. After cutting into strips, place them in a ventilated and shaded place to cool until the water content of the asparagus strips reaches 85%, and then mix with seasonings accounting for 3% of the total weight of fresh aspara...

Embodiment 2

[0039] This embodiment provides a processing method for anhydrous bamboo shoots, using fresh white asparagus as processing raw material, and carrying out anhydrous fermentation with condiments to obtain finished anhydrous bamboo shoots.

[0040] The concrete processing method of described anhydrous bamboo shoots is as follows:

[0041] Step 1. Select mature and large fresh asparagus, remove the rotten and mildewed parts, remove impurities, peel the skin and steam in a steamer for five minutes, cool to room temperature after steaming, and then soak in clean water for 1.5 minutes h, change the water and wash, remove and drain the surface water for later use;

[0042] Step 2: Take spare asparagus and cut into strips, 5cm in length, 0.5cm in width, and 0.4cm in thickness. After cutting into strips, place them in a ventilated and shaded place to cool until the water content of the asparagus strips is 80%, and then mix them with 5% of the total weight of fresh asparagus Mix the sea...

Embodiment 3

[0047] This embodiment provides a processing method for anhydrous bamboo shoots, using fresh white asparagus as processing raw material, and carrying out anhydrous fermentation with condiments to obtain finished anhydrous bamboo shoots.

[0048] The concrete processing method of described anhydrous bamboo shoots is as follows;

[0049] Step 1. Select mature and fat fresh asparagus, remove the rotten and mildewed parts, remove impurities, peel them and steam them in a steamer for five minutes, cool them to room temperature after steaming, and then soak them in clean water for 1.2 h, change the water and wash, remove and drain the surface water for later use;

[0050] Step 2: Take spare asparagus and cut into strips, 6cm in length, 0.8cm in width, and 0.5cm in thickness. After cutting into strips, place them in a ventilated and shaded place to cool until the water content of the asparagus strips is 82%, and then mix them with 4% of the total weight of fresh asparagus Mix the se...

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Abstract

The invention relates to the technical field of asparagus shoot processing and particularly relates to a method for processing anhydrous sour asparagus shoots. The anhydrous sour asparagus shoots areprepared through taking fresh asparagus shoots and flavorings as processing raw materials, peeling the fresh asparagus shoots, cooking the fresh asparagus shoots to 50%-cooked, then, slitting the asparagus shoots, uniformly mixing the slit asparagus shoots and the flavorings according to the ratio of 100: (3 to 5), then, carrying out pickling over night, carrying out filtering, then, placing the asparagus shoots in fermentation tanks, carrying out sealing, then, placing the fermentation tanks in waterproof bags, then, feeding the waterproof bags into a lotus pond with flourishing lotus leavesfor lotus pond fermentation. According to the method, the asparagus shoots are slowly fermented in the deep lotus pond and slowly become icy cold during fermentation due to relatively icy characteristic of water of the deep lotus pond and a shading effect of the flourishing lotus leaves, and the icy cold effect goes deep into the asparagus shoots, so that the processed sour asparagus shoots are icy cold and tasty, are mellow in taste, are particularly suitable for serving as a cold dish in hot summer, have a good summer heat reducing effect and further have the effect of dispelling effect of alcohol.

Description

technical field [0001] The invention relates to the technical field of asparagus processing, in particular to a processing method for anhydrous sour bamboo shoots. Background technique [0002] Asparagus is usually called asparagus, and it is eaten as a vegetable with tender stems. It is one of the world's famous vegetables and enjoys the reputation of "the king of vegetables" in the international market. Asparagus is rich in various amino acids, proteins and vitamins. Higher than ordinary fruits and vegetables, especially asparagine and trace elements selenium, molybdenum, chromium, manganese, etc. in asparagus, which have the effect of regulating body metabolism and improving body immunity, and are effective in treating hypertension, heart disease, leukemia, blood cancer In the prevention and treatment of edema, cystitis, etc., it has strong inhibitory and pharmacological effects. [0003] Native to the Mediterranean coast. It has been cultivated in Europe for more than ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23V2002/00A23V2200/334A23V2200/30
Inventor 庄春友
Owner 黔西南州林晨黔一农业发展有限公司
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