Preparation method of spicy, crisp, safe and healthy pickled bamboo shoots
A bamboo shoot, safe technology, applied in the field of bamboo shoot kimchi preparation, can solve the problems of fermentation time, strict temperature requirements, short product storage time, bad product taste, etc., and achieve the goal of shortening fermentation time, shortening preparation time and improving fermentation efficiency Effect
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[0032]Example 1
[0033]A method of preparing a spicy and safe and healthy bamboo shoots, including the following steps:
[0034](1) Remind the fresh bamboo shoots, clean, slice, dry surface moisture, and send it into a freeze drying chamber for vacuum freeze drying treatment, spare;
[0035]The bamboo shoots have a thickness of 0.3 cm and a length of 4 cm; the vacuum freeze-drying treatment is 80 Pa, the cold trap temperature is -35 ° C, the shelf temperature is -40 ° C, the drying temperature is 35 ° C, time 6h;
[0036](2) Add salt water, plant extract, and mix well after mixing and uniform, mixed into the autoclave, adding a fermentation of the fermentation, stirring is uniform, and the seal is subjected to the crust in the formation of microwave sterilization. One fermentation;
[0037]The weight ratio of fresh bamboo shoots, plant extracts, salt water is = 24: 3: 1; the plant extract is made of a weight of the following weight: 150 garlic, 100 gold and silver flowers, 125 purslane, ginger 55...
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[0040]Example 2
[0041]A method of preparing a spicy and safe and healthy bamboo shoots, including the following steps:
[0042](1) Remind the fresh bamboo shoots, clean, slice, dry surface moisture, and send it into a freeze drying chamber for vacuum freeze drying treatment, spare;
[0043]The thickness of the bamboo shoots is 0.5 cm, the length is 6 cm; the vacuum freeze-drying treatment is 100 Pa, the cold trap temperature is -25 ° C, the shelf temperature is -30 ° C, the drying temperature is 45 ° C, time 8 h ;
[0044](2) Add salt water, plant extract, and mix well after mixing and uniform, mixed into the autoclave, adding a fermentation of the fermentation, stirring is uniform, and the seal is subjected to the crust in the formation of microwave sterilization. One fermentation;
[0045]The weight ratio of fresh bamboo shoots, plant extracts, salt water is = 28: 5: 1; the plant extract is made of weight of the following weight: 200 copies of garlic, 150 gold and silver, 155 purslane, ginger ...
Example Embodiment
[0048]Example 3
[0049]A method of preparing a spicy and safe and healthy bamboo shoots, including the following steps:
[0050](1) Remind the fresh bamboo shoots, clean, slice, dry surface moisture, and send it into a freeze drying chamber for vacuum freeze drying treatment, spare;
[0051]The bamboo shoots have a thickness of 0.35 cm and a length of 4.5 cm; the vacuum freeze-drying treatment is 85Pa, the cold trap temperature is -33 ° C, the shelf temperature is -37 ° C, the drying temperature is 37 ° C, time 6.5h;
[0052](2) Add salt water, plant extract, and mix well after mixing and uniform, mixed into the autoclave, adding a fermentation of the fermentation, stirring is uniform, and the seal is subjected to the crust in the formation of microwave sterilization. One fermentation;
[0053]The weight ratio of fresh bamboo shoots, plant extracts, salt water is = 25: 3.5: 1; the plant extract is made of a weight of the following weight: 160 garlic, 110 gold and silver, 135 purslane, ginger 65, ...
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