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Flavoring bamboo shoot back strap processing method

A processing method and technology of seasoned bamboo shoots, applied in the field of processing seasoned bamboo shoots, can solve the problems of not being easy to taste, time-consuming, affecting the taste of eaters, uneven drying and wetness, etc., so as to facilitate the taste and eating of seasoning and shorten the processing time Time, evenly distributed effect

Inactive Publication Date: 2019-06-21
CHONGQING BLACK BAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the bamboo shoots are directly sun-dried, baked or dried after being greened, and the dryness and wetness are uneven; when eating, it needs to be processed into dishes after a long time of rising, which is not easy to taste and takes a long time; the bamboo shoots themselves have an astringent taste, The reason is that it contains more oxalic acid, which is easy to form calcium oxalate with calcium ions in the human body, leading to kidney stones and affecting the taste of the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The fresh spring bamboo shoots that are abundant in Rongchang District, Chongqing City are shelled, and the length of the bamboo shoots is 50cm, and the bamboo shoots with a diameter of 8cm are cleaned with water, adding white granulated sugar 0.6wt. Cook at ℃ for 0.5h, cool naturally at room temperature, and drain; put the drained bamboo shoots in an extruder and squeeze them for 3 hours, set the pressure to 0.3MPa, and then put the squeezed bamboo shoots in an oven at 60°C Bake for 18 hours; soften the dried bamboo shoots three times: soak the dried bamboo shoots in cold water for 1 hour, then boil them in boiling water at 95°C for 10 minutes, cool down to 60°C and keep for 5 hours , drained, and then softened for the second time. Soak the drained bamboo shoots in cold water for 1 hour, then boil them in boiling water at 95°C for 10 minutes, cool down to 60°C and keep for 5 hours, drain, and soften them for the third time before softening The sliced ​​bamboo shoots af...

Embodiment 2

[0024] The fresh spring bamboo shoots that are abundant in Rongchang District, Chongqing City are shelled, and the length of the bamboo shoots is 55cm, and the bamboo shoots with a diameter of 9cm are cleaned with water, adding white granulated sugar 0.9wt. After steaming for 2 hours at ℃, cool naturally at room temperature and drain; then put the drained bamboo shoots in a press and squeeze them for 4 hours at a pressure of 0.4MPa, then put the squeezed bamboo shoots in an oven at 75°C Medium-drying for 21 hours; softening the dried bamboo shoots for three times: the first softening treatment soaks the dried bamboo shoots in cold water for 2 hours, then boils them in boiling water at 96°C for 20 minutes, then cools down to 70°C and keeps 6 hours, drained, and then softened for the second time: Soak the drained bamboo shoots in cold water for 2 hours, boil them in boiling water at 96°C for 20 minutes, cool down to 70°C and keep for 6 hours, drain, and soften for the third time ...

Embodiment 3

[0027]The fresh spring bamboo shoots that are abundant in Rongchang District, Chongqing City are shelled, and the bamboo shoots with a diameter of 11cm are 60cm long and are cleaned with water, and white sugar 1.2wt.% (in terms of the quality of the bamboo shoots) is added. After steaming for 3 hours at ℃, cool naturally at room temperature and drain; then put the drained bamboo shoots in a press and squeeze them for 5 hours at a pressure of 0.5 MPa, then put the squeezed bamboo shoots in an oven at 85°C Medium-drying for 24 hours; softening the dried bamboo shoots three times: for the first softening, soak the dried bamboo shoots in cold water for 3 hours, then boil them in boiling water at 98°C for 30 minutes, then cool down to 80°C and keep 7h, drained, and then softened for the second time: Soak the drained bamboo shoots in cold water for 3 hours, boil them in boiling water at 98°C for 30 minutes, cool down to 80°C and keep for 7h, drain, and soften for the third time : th...

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Abstract

The invention discloses a flavoring bamboo shoot back strap processing method which includes the steps: (1) fresh spring bamboo shoot pretreatment: removing shells of the fresh spring bamboo shoots, cleaning the fresh spring bamboo shoots after shell removal with water, adding white granulated sugar and water to cook mixture, and naturally cooling and draining the mixture at the indoor temperature; (2) squeezing and drying the mixture; (3) softening the mixture for three times, and enabling the content of moisture in dendrocalamus latiflorus shoots to reach 60-70%; (4) stirring: preparing spicy bamboo shoot back straps, barbecue bamboo shoot back straps and Japanese peppers; (5) filling bags with the back straps, sterilizing the back straps by a pasteurization method for 20-40 minutes at the temperature of 80-90 degrees, detecting the sterilized back straps, and storing the detected back straps in a warehouse. The whole process is simple, processing time is shortened, energy consumption is reduced, the white granulated sugar is added to cook the bamboo shoots, so that oxalic acid in the bamboo shoots can be more thoroughly removed, the bamboo shoot back strap is soft, crisp and delicious, softening is implemented after squeezing, so that the content of the moisture in the bamboo shoot back straps is sufficient and uniform, the size of the bamboo shoot back straps is controlled,mixing, flavoring and eating are facilitated, and the requirements of people liking various tastes can be met.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of seasoned bamboo shoot gluten. Background technique [0002] Bamboo shoots are sweet, slightly cold, and non-toxic. In medicine, it has the effects of clearing away heat and resolving phlegm, nourishing Qi and harmonizing stomach, curing thirst, benefiting water channels, benefiting diaphragm and refreshing stomach. Bamboo shoots are also low in fat, low in sugar, and rich in fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and prevent colorectal cancer. In the prior art, the bamboo shoots are directly sun-dried, baked or dried after being greened, and the dryness and wetness are uneven; when eating, it needs to be processed into dishes after a long time of rising, which is not easy to taste and takes a long time; the bamboo shoots themselves have an astringent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L5/00
Inventor 包传彬刘宗塘
Owner CHONGQING BLACK BAO FOOD
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