The invention belongs to the technical field of
food processing, and particularly relates to a preparation method of
bamboo shoots with pickled peppers. The preparation method includes the following steps: A, weighing, by
mass, 100-120 parts of the
bamboo shoots, 25-30 parts of the pickled peppers, 10-12 parts of salt, 6-9 parts of Chinese prickly ash, 4-7 parts of baijiu, 5-7 parts of white
sugar, 3-5 parts of white vinegar, 1-3 parts of
garlic powder, 2-4 parts of ginger slices, 1-2 parts of anise, 0.8-1.3 parts of fennel, 0.21-0.25 part of
lactic acid, 0.23-0.27 part of
potassium sorbate and 1.7-2.5 parts of L-
ascorbic acid; b,
slicing the
bamboo shoots after washing, boiling the bamboo shoots in boiling water with the
lactic acid for 5-8 minutes, and soaking the bamboo shoots in water for 6-8 hours; C, adding the water, the salt, the Chinese prickly ash, the baijiu, the white vinegar, the
garlic powder and the ginger slices into a pot, heating until boiling, adding the pickled peppers, the white
sugar, the anise and the fennel, continuing to boil for 15-20 minutes, adding the
potassium sorbate and the L-
ascorbic acid, and cooling the mixture; D, putting the soaked bamboo shoots in the mixture obtained from the step C, and putting the bamboo shoots with the mixture in a closed container for 48-72 hours; E, sterilizing and cooling a product obtained from the step D. The bamboo shoots with the pickled peppers are faint yellow or brown yellow, are free from white and brown stains, mildewing,
mildew spots, white films and foreign matters visible by normal
sight, taste crisp and tender, have special taste of the pickled peppers, and do not have
astringent taste and peculiar smell.