Method for pickling spring bamboo shoots

A technology of spring bamboo shoots and pickling, which is applied in the field of food processing and can solve the problems of spring bamboo shoots not being resistant to storage

Inactive Publication Date: 2019-03-08
陈润英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that bamboo shoots in spring are not resistant to storage, the specific production process that a kind of bamboo shoots in spring pickled method of the present invention adopts is as follows:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for pickling spring bamboo shoots, the steps are: before the spring bamboo shoots grow into wood, select young shoots with a length of less than 15 cm for digging, wash the excavated spring bamboo shoots with clean water in time, remove the soil and impurities on the surface of spring bamboo shoots, and detect inedible For the old stems, peel the spring bamboo shoots, and put them in hot water for 3 minutes at a temperature of 90°C. After taking them out, put them in cold water for cooling. The temperature of the cold water is 10°C. The soaking time is 7 minutes, remove and drain the cooled spring bamboo shoots, then sprinkle refined salt and start canning, sprinkle salt while filling the jar, and add pepper, the amount of salt used is 5% of the raw material of spring bamboo shoots, add the The amount is 1% of the raw material of spring bamboo shoots. After filling the jar, seal it with plastic cloth to isolate the air. After pickling in the jar for 3 days, take...

Embodiment 2

[0012] A method for pickling spring bamboo shoots, the steps are: before the spring bamboo shoots grow into wood, select young shoots with a length of less than 15 cm for digging, wash the excavated spring bamboo shoots with clean water in time, remove the soil and impurities on the surface of spring bamboo shoots, and detect inedible For the old stems, peel the spring bamboo shoots, and put them in hot water for 5 minutes at a temperature of 100°C. After taking them out, put them in cold water for cooling. The temperature of the cold water is 25°C. The soaking time is 15 minutes. Take out the cooled spring bamboo shoots and drain them, then sprinkle refined salt and start canning. Sprinkle salt while filling the jar, and add pepper. The amount of salt used is 10% of the raw material of spring bamboo shoots. The amount is 3% of the spring bamboo shoot raw material. After filling the jar, seal it with plastic cloth to isolate the air. After pickling in the jar for 5 days, take i...

Embodiment 3

[0014] A method for pickling spring bamboo shoots, the steps are: before the spring bamboo shoots grow into wood, select young shoots with a length of less than 15 cm for digging, wash the excavated spring bamboo shoots with clean water in time, remove the soil and impurities on the surface of spring bamboo shoots, and detect inedible For the old stems, peel the spring bamboo shoots, and put them in hot water for 4 minutes at a temperature of 95°C. After removing them, put them in cold water to cool them down. The temperature of the cold water is 20°C. The soaking time is 10 minutes. Take out the cooled spring bamboo shoots and drain them, then sprinkle refined salt and start canning. Sprinkle salt while filling the jar, and add pepper. The amount of salt used is 8% of the raw material of spring bamboo shoots. The amount is 2% of the spring bamboo shoots raw material. After filling the jar, seal it with plastic cloth to isolate the air. After pickling in the jar for 4 days, tak...

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PUM

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Abstract

The invention discloses a method for pickling spring bamboo shoots, and belongs to the technical field of food processing. The specific processing process comprises: harvesting, cleaning, blanching, cooling, pickling and packaging. The method effectively solves the problems of short time for eating fresh eating fragrant spring bamboo shoots and difficult storage, and has the beneficial effects that: after pickling, the product can be stored for more than one year, the tender green color of the spring bamboo shoots can be effectively kept, the natural color is presented, the original nutritional value is kept, the taste is good, the characteristics of freshness, fragrance, fertilizer and crispness are kept all the time, and the product is resistant to storage, convenient to carry and sanitary to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pickling spring bamboo shoots. Background technique [0002] It is a perennial evergreen herbaceous plant, 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. The underground stems of scattered bamboo species such as moso bamboo and early bamboo go deep into the soil, and the bamboo whips and shoots are protected by the soil layer, so they are not easy to be damaged by freezing in winter, and the shoots mainly come out in spring. Bamboo shoots are available all year round, but only spring and winter bamboo shoots taste the best. The bamboo shoots dug after the beginning of spring are known as the "King of Vegetables" for their plump body, white as jade, fresh and tender meat, and delicious taste. When cooking, no matter it is cold, fried o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 陈润英
Owner 陈润英
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