Method of processing sour bamboo shoots by combined action of bamboo shoots and mustard
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of synergy and moso bamboo shoots, applied in climate change adaptation, food science, etc., can solve the problems of insufficient crispy taste and short shelf life, and achieve the effect of sour, crispy and delicious taste
Pending Publication Date: 2019-10-15
JIANGXI ACAD OF AGRI SCI INST OF AGRI ENG
View PDF15 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] Sour bamboo shoots are a pickled sauerkraut that people love. At present, the sour bamboo shoots on the market are either added with various chemical components, or the taste is not crispy enough, and the shelf life is short.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] A method for cooperating bamboo shoots and mustard greens to process sour bamboo shoots, comprising the steps of:
[0018] S1. Selection and cleaning of raw materials: select fresh spring bamboo shoots of moso bamboo with no rot and no disease and in good shape, peel off the shells and thick roots, etc., and wash them with clean water; choose mustard greens without rot and no diseases, and wash them with clean water;
[0019] S2. Stand still to control water: put the cleaned moso bamboo shoots and mustard greens in a cool and ventilated place to control the moisture;
[0020] S3. Laying of raw materials: The laying of raw materials is completed according to the method of "one layer of bamboo shoots, two layers of mustard greens and each layer of salt", that is, put a layer of moso bamboo shoots at the bottom first, then sprinkle salt evenly on the top of the moso bamboo shoots, and then continuously put two layers of mustard greens , salt should be evenly sprinkled on e...
Embodiment 2
[0025] A method for cooperating bamboo shoots and mustard greens to process sour bamboo shoots, comprising the steps of:
[0026] S1. Selection and cleaning of raw materials: select fresh spring bamboo shoots of moso bamboo with no rot and no disease and in good shape, peel off the shells and thick roots, etc., and wash them with clean water; choose mustard greens without rot and no diseases, and wash them with clean water;
[0027] S2. Stand still to control water: put the cleaned moso bamboo shoots and mustard greens in a cool and ventilated place to control the moisture;
[0028] S3. Laying of raw materials: The laying of raw materials is completed according to the method of "one layer of bamboo shoots, two layers of mustard greens and each layer of salt", that is, put a layer of moso bamboo shoots at the bottom first, then sprinkle salt evenly on the top of the moso bamboo shoots, and then continuously put two layers of mustard greens , each layer of mustard greens needs t...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a method of processing sour bamboo shoots by combined action of bamboo shoots and mustard. The method comprises the following steps: laying pretreated fresh bamboo shoots and mustard by the way of "one layer of bamboo shoots, two layers of mustard and each layer of salt" to complete laying of raw materials, laying more than three layers of mustard above the top layer afterlaying the top layer of bamboo shoots in a container to completely cover the bamboo shoots, compacting the raw materials with clean weights finally and placing the container with the raw materials atordinary temperature for 10-20 days; when the mustard turns from green to yellow, taking out the bamboo shoots from the container, and storing the original slurry water at the same time; placing the bamboo shoots in the sun for 4-5 days until dried in sunny weather; and then finishing the secondary processing, airing, fumigation and the third airing of the bamboo shoots. According to the present invention, the addition of chemical components is not required in the whole processing process of the sour bamboo shoots, and the prepared sour bamboo shoots are soft and tough, retain the aroma of fresh bamboo shoots, taste sour, crisp and and delicious, and can be eaten directly or fried.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method in which moso bamboo shoots and mustard greens work together to process sour bamboo shoots. Background technique [0002] Bamboo shoots are rich in nutrients, commonly used protein, fat, crude fiber, calcium, phosphorus, iron, 18 kinds of amino acids, VB12, VB2, VC and other vitamins and trace elements Se, Ge, etc. Traditional Chinese medicine believes that bamboo shoots are sweet in nature, slightly cold, non-toxic, can cure thirst, diuresis, clear the lungs and reduce phlegm, and have certain curative effects on edema, acute nephritis with ascites, wheezing, and diabetes. Modern health care medicine believes that bamboo shoots have the health care functions of anti-cancer, anti-cancer and anti-aging. Bamboo shoots are rich in nutrients, do not need to use pesticides in the growth process, and are a kind of pure natural green food without polluting crude fiber. In recen...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more