Preparation method of pickled dendrocalamus latiflorus

A technology of bamboo shoots and bamboo shoots, which is applied in the field of preparation of soaked bamboo shoots, can solve the problems of affecting the taste of bamboo shoots and single fermentation system, and achieve the effects of good taste, high content of lactic acid bacteria, and reduced acidity
CN112471464AInactive Publication Date: 2021-03-12重庆市渝东南农业科学院
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
重庆市渝东南农业科学院
Publication Date
2021-03-12
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a preparation method of pickled dendrocalamus latiflorus. The preparation method specifically comprises the following operation steps: S1, boiling; S2, performing soaking; S3,performing pickling; S4, performing desalination; S5, preparing aged pickle water; S6, preparing garlic pickle water; S7, soaking the dendrocalamus latiflorus; and S8, performing packaging: cutting the pickled dendrocalamus latiflorus into slices, strips and shreds according to production requirements, performing vacuum packaging, and performing pasteurization. The pickled dendrocalamus latiflorusis pickled through the aged pickle water, the garlic pickle water and the sodium glutamate, the acidity of the pickle can be reduced, meanwhile, the nitrite content of the pickle is reduced, and thebuffering capacity of the pickle water is improved. According to experience, the pickle water is high in lactic acid bacteria number content, high in buffer capacity and relatively better in pickled vegetable quality, the dendrocalamus latiflorus pickled by the method can well remove bitter taste, astringent taste, uric acid taste and other bad flavors, and meanwhile, the dendrocalamus latifloruspickled by the method has rich pickled vegetable flavor, moderate sour taste, garlic flavor and umami comprehensive and excellent taste.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of pickled bamboo shoots. Background technique

[0002] Bamboo shoots are also known as sweet bamboo, big green bamboo, and wani bamboo, a grass plant. Native to mainland China, northern Myanmar, the Philippines, Vietnam, Thailand, and Ryukyu are all planted. Bamboo shoots are rich in nutrients and are very popular among people. At present, when the bamboo shoots are processed by soaking and fermentation, the existing treatment process often has a single fermentation system, which makes the bamboo shoots soaked and fermented have different degrees of uric acid and bitterness, which seriously affects the taste of bamboo shoots. Therefore, the present invention provides a method for preparing soaked bamboo shoots, which can effectively improve the taste of soaked bamboo shoots. Contents of the invention

[0003] The object of the present...

Claims

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