Processing method of sour bamboo shoots with special-flavor

Abstract

The invention discloses a processing method of sour bamboo shoots with a special flavor. The method comprises the following steps: step 1. conducting cleaning; step 2. conducting finishing and cutting; step 3. conducting primary fermentation; step 4. conducting secondary fermentation; and 5. mixing the fermented bamboo shoots in southern stinky tofu brine fermentation liquor, or dehydrating, seasoning and sterilizing the stinky bamboo shoots according to edible requirements to obtain leisure foods, or to apply the bamboo shoots as seasonings of Liuzhou river snails rice noodles, instant rice noodles and instant noodles. Fresh bamboo shoots are directly soaked in water, the procedures of cooking and sun-curing in the general processing process are reduced, energy is saved, and the labor cost is reduced; Under the condition that salt is not added, the product contains high moisture, is convenient to store and long in period, and is a resource-saving product preservation method. The product is wide in application range and can be used as an auxiliary material for seasonings, ingredients and dietary fiber suppliers. The product is unique in flavor and is a special cold processing method.

Description

technical field [0001] The invention belongs to the field of food biotechnology, in particular to a processing method for sour bamboo shoots with special flavor. Background technique [0002] my country is rich in bamboo shoot resources, and the bamboo forest resources in the south are abundant. Bamboo shoots are young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial evergreen grass 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. It has been regarded as "treasures in dishes" in China since ancient times. Bamboo shoots are a traditional Chinese delicacy with a crisp taste and a very long history of eating and cultivation. [0003] Bamboo shoots are sweet and slightly cold in nature and have the effects of clearing heat and eliminating phlegm, sharpening the diaphragm and refreshing the stomach, quenching thirst and replenishi...

AI Technical Summary

Problems solved by technology

[0007] Because bamboo shoots, especially moso bamboo shoots, have a special dietary fiber structure, they are generally salted and dried in the sun for later use. The salinity also needs to be treated with color protection. Adding color protection and preservatives can ensure safety. Fresh bamboo shoots have a short shelf life and are prone to aging. It will rot if it is slightly damaged in preservation. The present invention proposes a new method to solve these shortcomings in order to solve the shortcomings of the above-mentioned processing methods.