Ice crystallization grinding preparation method of sweet and fragrant dried bamboo shoot natural seasoning

Abstract

The invention discloses a sweet and fragrant dried bamboo shoot natural seasoning ice crystallization grinding preparation method, which comprises the steps of raw material selection, water boiling fixation, slitting, baking, cooling, cold storage, coarse crushing, ice crystallization, crushing and grinding, discharging, material mixing, sieving, granulation, packaging and storage and the like, the latest ice crystallization grinding is adopted, the nutritional ingredients and natural flavor of dried bamboo shoots are completely reserved, and the sweet and fragrant dried bamboo shoot natural seasoning is rich in flavor and rich in flavor. The grinding granularity is finer, the bamboo shoots can be mixed and compounded with other foods more easily, the thick and old bamboo shoot heads can be smashed, comprehensive utilization of the bamboo shoots is achieved, and waste and environmental pollution are hardly generated. The dried bamboo shoot powder is compounded with fructus momordicae powder, fermented soya bean powder, Chinese yam powder, mulberry leaf powder and poria cocos powder which have homology of medicine and food, and pleurotus eryngii powder, red tricholoma matsutake powder, tricholoma matsutake powder, preserved vegetable powder, bean dreg powder, corn flavor sauce powder and sesame powder which are rich in delicious amino acid, so that the taste and natural flavor of the seasoning are further improved, and the seasoning can directly replace salt and chicken essence for seasoning; the seasoning is natural, healthy and safe.

Description

Technical Field

[0001] The invention relates to the technical field of preparing dried bamboo shoot seasonings, in particular to a method for preparing a sweet and fragrant dried bamboo shoot natural seasoning by ice crystal grinding. Background Art

[0002] As people continue to favor healthy and safe natural ingredients, the market share of chicken essence, monosodium glutamate or high-salt compound seasonings in the field of seasonings has been declining year by year. More and more consumers are turning their attention to natural food ingredients that are healthier, safer, low in sodium, and original in soup. Bamboo shoots have been a delicious ingredient since ancient times. "Dried bamboo shoots and old duck stew", "Dried bamboo shoots and braised pork", "Pickled pork with pork", "Dried bamboo shoots and vegetables", "Braised bamboo shoots in oil", "Winter bamboo shoots and mushrooms" and so on are all delicacies that have been passed down for thousands of years; bamboo shoots are rich in umami amino acids, sugars, and dietary fiber. They can not only add flavor to food, but also have certain nutritional and health value and promote intestinal peristalsis. At the same time, bamboo shoots grow naturally and wildly without fertilizer or pesticides. They rely on the organic humus and developed root system of bamboo forest fallen leaves, as well as the photosynthesis of bamboo leaves to maintain the growth and circulation of the entire bamboo forest ecology. They are a natural forest resource library. As long as bamboo is dug and cut reasonably, the more bamboo shoots are dug, the more they are dug, and the more they are dug, the more they are dug. The bamboo forest is an inexhaustible natural oxygen bar.

[0003] Dried bamboo shoots are made from fresh bamboo shoots that have been dried in the sun or roasted. In ancient China, when various preservation technologies were not well developed, making dried bamboo shoots was the best way for people to preserve the freshness of bamboo shoots. After the fresh bamboo shoots in spring, people would steam, boil, soak and restore the dried bamboo shoots, and cook them alone or with other ingredients (meat, dried vegetables, mushrooms, etc.) to obtain the natural freshness that is only available in spring. Therefore, dried bamboo shoots are the first choice for making natural seasonings. From the perspective of the supply chain of raw material storage, processing and transportation, processing bamboo shoots into dried bamboo shoots is also the simplest and fastest way to preserve primary agricultural products.

[0004] At present, the pulverization of dried bamboo shoots is generally done by mechanical dry pulverization. A large amount of heat is generated during the mechanical thermal pulverization process, which seriously damages the nutrients in the dried bamboo shoots and produces a large amount of waste dust. The pulverized and ground dried bamboo shoot powder has a large particle size, generally less than 100 mesh, and tastes sandy and uneven, which affects consumption. In addition, the coarse and old dried bamboo shoots cannot be pulverized by conventional dry methods, which will cause a large waste of resources. At the same time, some existing small workshops and factories add sugar, sodium metabisulfite, preservatives, and "cramming" fast drying in the process of processing dried bamboo shoots. Not only does the dried bamboo shoots have no sweet taste and lose all nutrients, but they also have major health risks and are not conducive to subsequent consumption or deep processing and grinding. The waste and wastewater generated during the processing are directly dumped, which will also bring irreparable environmental pollution to the bamboo forest ecology. A small number of them adopt wet grinding by colloid mill. A large amount of water needs to be added as a medium during the grinding process. The ground material contains more than 90% water, or even in a fluid state. The particle size is also very rough. Moreover, the temperature of the material just out is very high (above 60 degrees Celsius). It is only of scientific research value and cannot be used for industrial production and subsequent processing. Summary of the invention

[0005] The invention aims to provide a method for preparing a sweet and fragrant dried bamboo shoot natural seasoning by ice crystal grinding in view of the defects of the prior art.

[0006] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0007] A method for preparing a sweet and fragrant dried bamboo shoot natural seasoning by ice crystal grinding, characterized in that it comprises the following steps:

[0008] S1: various fresh bamboo shoots are selected, boiled, cut and baked, cooled and refrigerated, roughly crushed, ice-crystallized, crushed and ground, and sieved to obtain mixed bamboo shoot powder;

[0009] S2: respectively subjecting dried monk fruit, dried fermented black beans, dried yam, dried mulberry leaf, dried poria, dried king oyster mushroom, dried red pine mushroom, dried matsutake mushroom, dried winter vegetable, and dried bean dregs to coarse grinding, cryo-crystallization, grinding, and screening to obtain monk fruit powder, fermented black bean powder, yam powder, mulberry leaf powder, poria powder, king oyster mushroom powder, red pine mushroom powder, matsutake mushroom powder, winter vegetable powder, and bean dregs powder;

[0010] S3: preparing sesame powder by cryo-crystallizing, crushing, grinding and screening the dry sesame seeds;

[0011] S4; by mass, take 1-100 parts of monk fruit powder, 1-100 parts of fermented black bean powder, 1-100 parts of yam powder, 1-100 parts of mulberry leaf powder, 1-100 parts of Poria powder, 1-100 parts of Pleurotus eryngii powder, 1-100 parts of red pine mushroom powder, 1-100 parts of pine mushroom powder, 1-100 parts of winter vegetable powder, 1-100 parts of bean dregs powder and 1-100 parts of sesame powder, add them into a high-speed mixer through a closed pipe and stir until mixed to obtain a mixed powder;

[0012] S5: sieving the mixed bamboo shoot powder, mixed material powder and corn flavor sauce powder through an automatic sieving machine to remove fine powder or agglomerated particles that do not meet the fineness requirements;

[0013] S6: Take 1-100 parts of the sieved mixed bamboo shoot powder, 1-100 parts of the mixed powder, and 1-50 parts of the corn flavor sauce powder by weight, add them into a high-speed mixer through a closed pipe and stir until the mixture is uniform, and inject distilled water in an amount of 4-8% of the total weight of the mixed materials through an atomizing nozzle at a uniform speed;

[0014] S7: Granulation: The mixed materials are extruded into 0.5mm-3mm particles through a granulator;

[0015] S8: Drying: Dry the granulated material through a tunnel vacuum dryer, and screen the dried material through a vibrating screen. The qualified granular material is the desired sweet and fragrant dried bamboo shoots natural seasoning, and the unqualified one is directly removed;

[0016] S9: Packaging and storage: Pack the qualified sweet and fragrant dried bamboo shoots natural seasoning into bags or bottles and store them in a cold place at 5-10℃.

[0017] Furthermore, the water-boiling method comprises placing the bamboo shoots in a boiling pool at 95-100° C. for 30-90 minutes, and then cooling them to room temperature with running water;

[0018] The cutting and baking process comprises taking bamboo shoots, cutting them in half, evenly spreading them on a net tray, placing them on a baking rack, pushing them into a drying room, and baking them in two stages;

[0019] The cooling and refrigeration includes, after the baking is completed, turning off the hot air blower, cooling the dried bamboo shoots naturally to room temperature in the drying room, then taking them out, packaging them, and placing them in a refrigerated storage at 0-5°C and away from light for later use;

[0020] The coarse crushing comprises: continuously injecting liquid nitrogen into a grinder, pouring dried bamboo shoots, dried monk fruit, dried black beans, dried yam, dried mulberry leaves, dried Poria cocos, dried Pleurotus eryngii, dried red pine mushroom, dried pine mushroom, dried winter vegetables, and dried bean dregs into the grinder for crushing, wherein the crushed material particles fall into a screen, and the dried bamboo shoots, dried monk fruit, dried black beans, dried yam, dried mulberry leaves, dried Poria cocos, dried Pleurotus eryngii, dried red pine mushroom, dried pine mushroom, dried winter vegetables, and dried bean dregs particles with a diameter of 0.5-3 cm are screened out, and particles larger than 3 cm are returned to the grinder for repeated crushing;

[0021] The ice crystallization includes feeding the material particles into a liquid nitrogen cryogenic pulverizer through an automatic screw feeder, introducing the material particles into a cooling conveyor through a rotary valve, and spraying liquid nitrogen until the material particles are in an ice crystal state;

[0022] The crushing and grinding includes: the material particles in the ice crystal state enter the grinding machine cavity, and the material particles are ground into super fine powder with a mesh size of more than 120 by the comprehensive force of repeated impact, collision, shearing and friction between the material, blades and toothed discs through the high-speed rotation of the impeller;

[0023] The screening includes classifying and collecting the ground and crushed material particles by an airflow screening classifier to obtain mixed bamboo shoot powder, monk fruit powder, fermented black bean powder, yam powder, mulberry leaf powder, tuckahoe powder, king oyster powder, red pine mushroom powder, pine mushroom powder, winter vegetable powder, bean dregs powder, and sesame powder, and the material particles that do not meet the fineness requirements are returned to the grinder silo for further crushing.

[0024] Further, the two-stage baking includes:

[0025] Bake at 50-60℃ for 5-10 hours, turn over, and continue baking for 5-10 hours to remove moisture and enrich the bamboo shoots;

[0026] Bake at 100-120℃ for 1-2 hours, turn over and continue baking for 1-2 hours to further dry out the moisture and stimulate the Maillard reaction of sugar and amino acids in the bamboo shoots, creating the unique sweet and dry flavor of the dried bamboo shoots and the natural yellow color of rice.

[0027] Furthermore, a biomass pellet hot air blower is used for two-stage baking.

[0028] Furthermore, during the ice crystallization process, the temperature of the material particles is maintained at -30~-130°C.

[0029] Furthermore, during the crushing and grinding, the grinder is connected to a pipeline for conveying liquid nitrogen. Liquid nitrogen is always introduced during the grinding process of the material particles to maintain its temperature at -80~-180°C. The grinder is connected to the liquid nitrogen pipeline of the cooling conveyor during the ice crystallization process, and are connected together to a main liquid nitrogen pipeline and a liquid nitrogen storage tank.

[0030] Furthermore, during the screening process, the liquid nitrogen cold air coming out with the material is returned to the grinder for recycling.

[0031] Furthermore, the bamboo shoots include spring bamboo shoots, red shell bamboo shoots, lei bamboo shoots, early garden bamboo shoots, stone bamboo shoots, horseshoe bamboo shoots, winter bamboo shoots, hemp bamboo shoots, sweet bamboo shoots, square bamboo shoots, and Luohan bamboo shoots.

[0032] Furthermore, in S1, wastewater generated by bamboo shoot cooking and crushed bamboo shoot shells are collected into storage tanks and fermentation tanks through pipelines, fermentation bacteria are added, and the organic liquid generated by the fermentation is returned to the bamboo forest for sprinkler irrigation.

[0033] Furthermore, the dry bean dregs are prepared by frying and then drying at a temperature of 40-50°C.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] 1. The present invention adopts ice crystal grinding, which completely retains the nutrients and natural flavor of bamboo shoots, and the grinding particle size is finer, which is easier to mix and compound with other foods, and can also crush the coarse old bamboo shoots to achieve the comprehensive utilization of bamboo shoots, and almost no waste and environmental pollution are generated. The dried bamboo shoots are ground into super fine powder, and their amino acid components, nutritional flavor, and dietary fiber can be better absorbed and utilized by the human body, and can be directly used as vegetarian seasoning, natural freshness enhancer, dietary supplement, meal replacement powder, and mixed with flour to process into bamboo shoot dietary fiber flavor noodles, bamboo shoot dietary fiber yogurt, functional high dietary fiber low GI food, etc.

[0036] 2. The process technology of the present invention can protect the ecology of bamboo forest to the greatest extent. The waste water from cooking and bamboo shoot shells are fermented and turned into natural organic fertilizer and returned to the bamboo forest, which is environmentally friendly, safe and ecological. At the same time, most of the bamboo shoots are baked with biomass pellet hot air blowers, and the heat source energy consumption is more environmentally friendly.

[0037] 3. The present invention adopts a two-stage baking method to allow the bamboo shoots to fully undergo the Maillard reaction, and the obtained dried bamboo shoots have a sweet taste and completely retain amino acids and flavor substances.

[0038] 4. Grinding the dried bamboo shoots into fine powder not only increases the contact surface area of ​​the material, but also allows the fresh amino acids in the dried bamboo shoots to be released more quickly. At the same time, it is easier to combine, mix, and compound granulate with other ingredients, such as monk fruit, fermented black beans, yam, mulberry leaves, poria, king oyster mushroom, red pine mushroom, matsutake, winter vegetables, bean dregs, sesame, and corn flavored sauce powder, to replace salt and chicken essence. It is a natural and safe bamboo shoot seasoning with broader application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a physical picture of dried bamboo shoots particles produced by the existing dry crushing method.

[0040] Figure 2 This is a real picture of the dried bamboo shoots particles obtained by the ice crystal pulverization method of the present invention. DETAILED DESCRIPTION

[0041] In order to deepen the understanding of the present invention, the present invention will be further described below. The embodiments are only used to explain the present invention and do not constitute a limitation on the protection scope of the present invention.

[0042] A specific embodiment of a method for preparing a sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding comprises the following steps:

[0043] S1: various fresh bamboo shoots are selected, boiled, cut and baked, cooled and refrigerated, roughly crushed, ice-crystallized, crushed and ground, and sieved to obtain mixed bamboo shoot powder;

[0044] S2: respectively subjecting dried monk fruit, dried fermented black beans, dried yam, dried mulberry leaf, dried poria, dried king oyster mushroom, dried red pine mushroom, dried matsutake mushroom, dried winter vegetable, and dried bean dregs to coarse grinding, cryo-crystallization, grinding, and screening to obtain monk fruit powder, fermented black bean powder, yam powder, mulberry leaf powder, poria powder, king oyster mushroom powder, red pine mushroom powder, matsutake mushroom powder, winter vegetable powder, and bean dregs powder;

[0045] S3: preparing sesame powder by cryo-crystallizing, crushing, grinding and screening the dry sesame seeds;

[0046] S4; by mass, take 1-100 parts of monk fruit powder, 1-100 parts of fermented black bean powder, 1-100 parts of yam powder, 1-100 parts of mulberry leaf powder, 1-100 parts of Poria powder, 1-100 parts of Pleurotus eryngii powder, 1-100 parts of red pine mushroom powder, 1-100 parts of pine mushroom powder, 1-100 parts of winter vegetable powder, 1-100 parts of bean dregs powder and 1-100 parts of sesame powder, add them into a high-speed mixer through a closed pipe and stir until mixed to obtain a mixed powder;

[0047] S5: sieving the mixed bamboo shoot powder, the mixed material powder and the corn flavor sauce powder through an automatic sieving machine to remove fine powder or agglomerated particles that do not meet the fineness requirements;

[0048] S6: Take 1-100 parts of the sieved mixed bamboo shoot powder, 1-100 parts of the mixed powder, and 1-50 parts of the corn flavor sauce powder by weight, add them into a high-speed mixer through a closed pipe and stir until the mixture is uniform, and inject distilled water in an amount of 4-8% of the total weight of the mixed materials through an atomizing nozzle at a uniform speed;

[0049] S7: Granulation: The mixed materials are extruded into 0.5mm-3mm particles through a granulator;

[0050] S8: Drying: Dry the granulated material through a tunnel vacuum dryer, and screen the dried material through a vibrating screen. The qualified granular material is the desired sweet and fragrant dried bamboo shoots natural seasoning, and the unqualified one is directly removed;

[0051] S9: Packaging and storage: Pack the qualified sweet and fragrant dried bamboo shoots natural seasoning into bags or bottles and store them in a cold place at 5-10℃.

[0052] Preferably, the water-boiling method specifically comprises: placing the bamboo shoots in a boiling pool at 95-100° C. and boiling for 30-90 minutes, and then cooling them to room temperature with running water.

[0053] The specific process of cutting and baking includes: taking the bamboo shoots, cutting them in half, evenly spreading them on the net tray, placing them on the drying rack, pushing them into the drying room, and using a biomass pellet hot air blower for two-stage baking. The first stage of the two-stage baking is baking at 50-60℃ for 5-10 hours, pushing them out, turning them over, and continuing to bake for 5-10 hours to remove moisture and enrich the bamboo shoots; the second stage is baking at 100-120℃ for 1-2 hours, pushing them out, turning them over, and continuing to bake for 1-2 hours to further dry out moisture and stimulate the Maillard reaction of sugar and amino acids in the bamboo shoots, creating the unique sweet and dry flavor of the dried bamboo shoots, as well as the natural color of rice yellow.

[0054] The cooling and refrigeration specifically includes: after baking is completed, the hot air blower is turned off, and the dried bamboo shoots are naturally cooled to room temperature in the drying room, and then taken out, packaged, and placed in a refrigerated storage at 0-5°C away from light for later use.

[0055] The coarse crushing specifically includes: continuously injecting liquid nitrogen from a small hole next to the feed port of the grinder in advance, pouring dried bamboo shoots, dried monk fruit, dried black beans, dried yam, dried mulberry leaves, dried Poria cocos, dried Pleurotus eryngii, dried red pine mushroom, dried pine mushroom, dried winter vegetables, and dried bean dregs into the grinder, driving the crushing roller inside the grinder to rotate through a motor, and the crushed material particles fall into the screen, and the screen shakes up and down to screen out the dried bamboo shoots, dried monk fruit, dried black beans, dried yam, dried mulberry leaves, dried Poria cocos, dried Pleurotus eryngii, dried red pine mushroom, dried pine mushroom, dried winter vegetables, and dried bean dregs particles with a diameter of 0.5-3cm and discharge them from the discharge port, and the particles larger than 3cm are returned to the grinder for repeated crushing.

[0056] Ice crystallization specifically includes: feeding the material particles into the feed hopper of the liquid nitrogen cryogenic pulverizer through an automatic screw feeder, and introducing them into the cooling conveyor through a rotary valve. The cooling conveyor is equipped with an auger inside and a pipeline for introducing liquid nitrogen outside. Before the material particles enter the cooling conveyor, liquid nitrogen is introduced in advance to keep the cooling conveyor at a lower temperature. After the material particles enter the cooling conveyor, liquid nitrogen is kept introduced until the material particles are in an ice crystal state, maintaining the temperature at -30~-130℃. The rotary valve is connected to the grinder in the crushing and grinding step with a liquid nitrogen recovery pipeline, and the residual liquid nitrogen from grinding is transferred to the rotary valve through the recovery pipeline, thereby cooling the cooling conveyor.

[0057] The crushing and grinding specifically includes: the material particles in the ice crystal state enter the grinding machine cavity, and through the high-speed rotation of the impeller, the material and the blades, the gear disc, the material and the material repeatedly impact, collide, shear, friction and other comprehensive forces, the material particles are ground into super fine powder of more than 120 mesh; at the same time, the grinder is connected to the pipeline for conveying liquid nitrogen, and the liquid nitrogen is kept in the process of grinding the material particles to maintain its temperature at -80~-180℃. The grinder is connected to the liquid nitrogen pipeline of the cooling conveyor in the ice crystallization process, and they are connected to a main liquid nitrogen pipeline, which is connected to the liquid nitrogen storage tank.

[0058] Screening specifically includes: the ground and crushed material particles are classified and collected by an airflow screening classifier, a discharge port is set outside the machine, and a nylon bag tube is connected to collect mixed bamboo shoot powder, monk fruit powder, fermented black bean powder, yam powder, mulberry leaf powder, Poria powder, Pleurotus eryngii powder, red pine mushroom powder, pine mushroom powder, winter vegetable powder, bean dregs powder, sesame powder, and the material particles that do not meet the fineness requirements are returned to the grinder silo for further crushing.

[0059] Preferably, bamboo shoots include spring bamboo shoots, red shell bamboo shoots, lei bamboo shoots, early garden bamboo shoots, dianthus bamboo shoots, water chestnut bamboo shoots, winter bamboo shoots, hemp bamboo shoots, sweet bamboo shoots, square bamboo shoots, and arhat bamboo shoots. The mixed dried bamboo shoot powder includes 1-100 parts of hairy bamboo shoot powder, 1-100 parts of red shell bamboo shoot powder, 1-100 parts of lei bamboo shoot powder, 1-100 parts of early garden bamboo shoot powder, 1-100 parts of dianthus bamboo shoot powder, 1-100 parts of water chestnut bamboo shoot powder, 1-100 parts of winter bamboo shoot powder, 1-100 parts of hemp bamboo shoot powder, 1-100 parts of sweet bamboo shoot powder, 1-100 parts of square bamboo shoot powder, and 1-100 parts of arhat bamboo shoot powder.

[0060] The wastewater generated by bamboo shoot cooking and the crushed bamboo shoot shells are collected through pipes into storage tanks and fermentation tanks, where fermentation bacteria are added and the organic liquid produced by fermentation is returned to the bamboo forest for sprinkler irrigation.

[0061] The dried bean dregs are prepared by frying and then drying at 40-50°C.

[0062] The sweet and fragrant natural dried bamboo shoots seasoning prepared by the above method can be directly added and mixed during the cooking or making of dishes and foods, and can be consumed as a substitute for monosodium glutamate or chicken essence. It becomes a 0-additive natural seasoning and slow-sugar-raising seasoning for people with three-highs and specialty restaurants (vegetarian, vegetarian, and children's meals). It can also be compounded with other foods to be processed into dried bamboo shoot flavored foods rich in dietary fiber, slow-glycemic functional foods, and the like.

[0063] Compared with the traditional mechanical dry pulverization, the advantages and disadvantages of the present invention are shown in Table 1.

[0064] Table 1: Comparison of advantages and disadvantages between dry pulverization and ice crystal pulverization Compare Projects Dry crushing Ice crystal crushing Environmental friendly Inevitably, a lot of dust is generated After the liquid nitrogen is crystallized in the pipeline, it is directly connected to the freezing grinder, which does not generate dust or wastewater and is very environmentally friendly Granularity like Figure 1 As shown, the fineness is generally <100 mesh, the equipment cannot adjust the inherent fineness, the taste is rough, it is not easy to mix with other foods, and it feels sandy like Figure 2 As shown, the fineness can reach 120 meshes--1000 meshes, and the grinding degree can be adjusted to be finer according to different needs, and the material is more delicate. It has a good taste, mixes thoroughly with other foods, disperses evenly, and is easier for the human body to absorb Ingredient retention Due to the friction between the grinding blade and the material, a lot of heat is generated, the temperature is high, amino acids and flavor substances are lost, and it is easy to oxidize and discolor. Liquid nitrogen is introduced into the grinding process to protect the material from oxidation and discoloration. The grinder always maintains a temperature of -80℃~-180℃. During the material grinding process, no heat comes into contact with the material, which will not destroy the nutrients, and amino acids and flavor substances are almost not lost. Utilization of all bamboo shoots Dry crushing is purely mechanical friction crushing. Over time, the blade will be seriously worn, and the coarse and old parts of the bamboo shoots (about 30%) cannot be crushed and are directly wasted. The bamboo shoot particles are quickly frozen with liquid nitrogen to form ice crystals, which destroys the strong cell walls of the bamboo shoots. After passing through the freezing grinder, they are extremely easy to crush. Even the rough and old bamboo shoots can be comprehensively utilized, and 30% of the waste materials can be reused, which increases the added value of the bamboo shoots. The above specific implementation methods are only for illustrating the technical concept and structural features of the present invention, and the purpose is to enable relevant persons familiar with this technology to implement it. However, the above content does not limit the protection scope of the present invention. Any equivalent changes or modifications made according to the spirit of the present invention should fall within the protection scope of the present invention.

Claims

1. A method for preparing a sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding, characterized in that: The steps include: S1: various fresh bamboo shoots are selected, boiled, cut and baked, cooled and refrigerated, roughly crushed, ice-crystallized, crushed and ground, and sieved to obtain mixed bamboo shoot powder; S2: respectively subjecting dried monk fruit, dried fermented black beans, dried yam, dried mulberry leaf, dried poria, dried king oyster mushroom, dried red pine mushroom, dried matsutake mushroom, dried winter vegetable, and dried bean dregs to coarse grinding, cryo-crystallization, grinding, and screening to obtain monk fruit powder, fermented black bean powder, yam powder, mulberry leaf powder, poria powder, king oyster mushroom powder, red pine mushroom powder, matsutake mushroom powder, winter vegetable powder, and bean dregs powder; S3: preparing sesame powder by cryo-crystallizing, crushing, grinding and screening the dry sesame seeds; S4; by mass, take 1-100 parts of monk fruit powder, 1-100 parts of fermented black bean powder, 1-100 parts of yam powder, 1-100 parts of mulberry leaf powder, 1-100 parts of Poria powder, 1-100 parts of Pleurotus eryngii powder, 1-100 parts of red pine mushroom powder, 1-100 parts of pine mushroom powder, 1-100 parts of winter vegetable powder, 1-100 parts of bean dregs powder and 1-100 parts of sesame powder, add them into a high-speed mixer through a closed pipe and stir until mixed to obtain a mixed powder; S5: sieving the mixed bamboo shoot powder, mixed material powder and corn flavor sauce powder through an automatic sieving machine to remove fine powder or agglomerated particles that do not meet the fineness requirements; S6: Take 1-100 parts of the sieved mixed bamboo shoot powder, 1-100 parts of the mixed powder, and 1-50 parts of the corn flavor sauce powder by weight, add them into a high-speed mixer through a closed pipe and stir until the mixture is uniform, and inject distilled water in an amount of 4-8% of the total weight of the mixed materials through an atomizing nozzle at a uniform speed; S7: Granulation: The uniformly mixed materials are extruded into 0.5mm-3mm particles through a granulator; S8: Drying: Dry the granulated material through a tunnel vacuum dryer, and screen the dried material through a vibrating screen. The qualified granular material is the desired sweet and fragrant dried bamboo shoots natural seasoning, and the unqualified one is directly removed; S9: Packaging and storage: Pack the qualified sweet and fragrant dried bamboo shoots natural seasoning into bags or bottles and store them in a cold place at 5-10℃.

2. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 1, characterized in that: The water-boiling method comprises placing the bamboo shoots in a boiling pool at 95-100° C. and boiling for 30-90 minutes, and then cooling them to room temperature with running water; The cutting and baking process comprises taking bamboo shoots, cutting them in half, evenly spreading them on a net tray, placing them on a baking rack, pushing them into a drying room, and baking them in two stages; The cooling and refrigeration includes, after the baking is completed, turning off the hot air blower, and naturally cooling the dried bamboo shoots to room temperature in the drying room, then taking them out, packaging them, and placing them in a refrigerated storage at 0-5°C and away from light for later use; The coarse crushing includes continuously injecting liquid nitrogen into a grinder, pouring dried bamboo shoots, dried monk fruit, dried black beans, dried yam, dried mulberry leaves, dried Poria cocos, dried Pleurotus eryngii, dried red pine mushroom, dried pine mushroom, dried winter vegetables, and dried bean dregs into the grinder for crushing, wherein the crushed material particles fall into a screen, and the dried bamboo shoots, dried monk fruit, dried black beans, dried yam, dried mulberry leaves, dried Poria cocos, dried Pleurotus eryngii, dried red pine mushroom, dried pine mushroom, dried winter vegetables, and dried bean dregs particles with a diameter of 0.5-3 cm are screened out, and particles larger than 3 cm are returned to the grinder for repeated crushing; The ice crystallization includes feeding the material particles into a liquid nitrogen cryogenic pulverizer through an automatic screw feeder, introducing the material particles into a cooling conveyor through a rotary valve, and spraying liquid nitrogen until the material particles are in an ice crystal state; The crushing and grinding includes: the material particles in the ice crystal state enter the grinding machine cavity, and the material particles are ground into super fine powder with a mesh size of more than 120 by the comprehensive force of repeated impact, collision, shearing and friction between the material, blades and toothed discs through the high-speed rotation of the impeller; The screening includes classifying and collecting the ground and crushed material particles by an airflow screening classifier to obtain mixed bamboo shoot powder, monk fruit powder, fermented black bean powder, yam powder, mulberry leaf powder, tuckahoe powder, king oyster powder, red pine mushroom powder, pine mushroom powder, winter vegetable powder, bean dregs powder, and sesame powder, and the material particles that do not meet the fineness requirements are returned to the grinder silo for further crushing.

3. The method for preparing a sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 2, characterized in that: The two-stage baking comprises: Bake at 50-60℃ for 5-10 hours, turn over, and continue baking for 5-10 hours to remove moisture and enrich the bamboo shoots; Bake at 100-120℃ for 1-2 hours, turn over and continue baking for 1-2 hours to further dry out the moisture and stimulate the Maillard reaction of sugar and amino acids in the bamboo shoots, creating the unique sweet and dry flavor of the dried bamboo shoots and the natural yellow color of rice.

4. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 3, characterized in that: Biomass pellet hot air blower is used for two-stage baking.

5. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 2, characterized in that: During the ice crystallization process, the temperature of the material particles is maintained at -30~-130°C.

6. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 2, characterized in that: During the crushing and grinding, the grinder is connected to a pipeline for conveying liquid nitrogen. Liquid nitrogen is always introduced during the grinding process of the material particles to maintain the temperature at -80~-180°C. The grinder is connected to the liquid nitrogen pipeline of the cooling conveyor during the ice crystallization process, and is connected to a main liquid nitrogen pipeline and a liquid nitrogen storage tank.

7. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 2, characterized in that: During the screening process, the liquid nitrogen cold gas coming out with the material is returned to the grinder for recycling.

8. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 1, characterized in that: The bamboo shoots include spring bamboo shoots, red shell bamboo shoots, lei bamboo shoots, early garden bamboo shoots, stone bamboo shoots, horseshoe bamboo shoots, winter bamboo shoots, hemp bamboo shoots, sweet bamboo shoots, square bamboo shoots, and arhat bamboo shoots.

9. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 1, characterized in that: In S1, wastewater generated by bamboo shoot cooking and crushed bamboo shoot shells are collected into storage tanks and fermentation tanks through pipelines, fermentation bacteria are added, and the organic liquid generated by fermentation is returned to the bamboo forest for sprinkler irrigation.

10. The method for preparing the sweet and fragrant dried bamboo shoots natural seasoning by ice crystal grinding according to claim 1, characterized in that: The dry bean dregs are prepared by frying and then drying at a temperature of 40-50°C.

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