Preparation method of spicy, crisp, safe and healthy pickled bamboo shoots

Abstract

The invention discloses a preparation method of spicy, crisp, safe and healthy pickled bamboo shoots. The preparation method comprises the following steps: removing impurities from fresh bamboo shoots, cleaning and slicing the fresh bamboo shoots, air-drying surface moisture, sending the bamboo shoots into a freeze-drying chamber, carrying out vacuum freeze-drying treatment, adding edible salt water and a plant extracting solution, carrying out uniform mixing, then sending the mixture into a high-pressure kettle for high-pressure permeation treatment, after microwave sterilization, adding a fermentation inoculant, performing uniform stirring and sealing, putting the mixture into the earth crust for primary fermentation, carrying out microwave sterilization, then adding lactobacillus plantarum, performing uniform stirring and sealing, putting the mixture into the earth crust for secondary fermentation, taking out the products, and carrying out microwave sterilization again to prepare the pickled bamboo shoots. The pickled bamboo shoots are spicy and crisp, shorten the fermentation time of the pickled bamboo shoots, are longer in preservation time, are beneficial to batch production, improve the processing technical level of the pickled bamboo shoots and the flavor of the products, can better improve the fermentation efficiency while ensuring the fragrance and taste of the bamboo shoots, can reduce the content of amino acid nitrogen and nitrite in the finished products, and have little harm to the human body.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a preparation method of spicy, crisp, safe and healthy bamboo shoot pickles. Background technique [0002] my country is a big vegetable producing country with rich vegetable resources. From ancient times to the present, vegetables have been the food that human beings depend on for survival. During the peak season, there will be a steady stream of fresh vegetables produced. However, the post-production processing level of vegetables in my country is relatively backward. Therefore, the market is oversupplied and a large number of fresh vegetables are backlogged. Deterioration often occurs, which not only causes a serious waste of vegetables, but also seriously reduces the enthusiasm of farmers to grow vegetables. However, this thorny problem can be alleviated by pickling and fermenting some fresh vegetables into kimchi. Compared with f...

AI Technical Summary

Problems solved by technology

The patent literature with the publication number CN1030514A discloses a method for making fermented kimchi in bags. The kimchi produced by the method is hygienic and pure in taste, and can be produced all year round; it is very convenient to sell and eat; however, the technical solution exists The following problems: 1. Streptococcus lactis only plays the role of initiating the fermentation and acid production of other microorganisms, but its own fermentation acid production is very weak. During the fermentation process, there will be insufficient acid production, resulting in bad taste of the product; 2. During the preparation process of the method, the number of bacteria is not controlled, and flatulence will be generated in the bag, which will cause the kimchi in the bag to rot and deteriorate; 3. At the same time, there are strict requirements on factors such as fermentation time and temperature, and there are problems such as short product storage time

[0011] Moreover, the current bamboo shoot kimchi process cannot simultaneously realize the discharge of high-salt wastewater, and ensure the acquisition of bamboo shoot kimchi with sufficient fragrance, spicy taste, crispness, and excellent quality and taste. It also requires low production cost, easy management, and the ability to achieve Simple closed fermentation is more difficult

Images