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Processing technology of chilli oil bamboo shoots

A processing technology and technology for bamboo shoots, applied in the field of processing technology of red oil bamboo shoots, can solve the problems of inconsistent demineralization effect of raw materials, unable to meet popular demand, affecting product taste, etc., to achieve popular formula taste, facilitate production process, and ensure taste. Effect

Inactive Publication Date: 2013-11-13
CHONGQING XUANRUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing red oil bamboo shoots processing technology generally includes raw material processing, batching and brine. The cleaning and desalination treatment is to change the water until the water is clear by the senses, which is difficult to quantify. The desalination effect of raw materials is inconsistent, which affects the taste of the product
In addition, the original formula flavor is aimed at specific customer groups and cannot meet the needs of more popular people.

Method used

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  • Processing technology of chilli oil bamboo shoots

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Embodiment Construction

[0020] As an embodiment of the present invention, such as figure 1 Shown, a red oil bamboo shoot processing technology, its specific steps include: raw material processing, blanching, batching, marinating, the batching includes making red oil batching and brine. Because the purchased bamboo shoots are generally salted, it is necessary to desalinize the bamboo shoots. The specific process of raw material treatment is as follows: soak salted bamboo shoots in clear water for more than 2 times, and control the soaking time at 25-30 minutes to achieve the purpose of desalination; screen out suitable bamboo shoots, remove old bamboo shoots, impurities, and rot and mildew in them According to the production requirements, the bamboo shoots are cut into suitable bamboo shoots for subsequent use.

[0021] Then the desalted, suitable bamboo shoot slices are blanched for 2-3 minutes and the blanching temperature is 97-99°C.

[0022] When batching, it is necessary to carefully check whet...

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Abstract

The invention discloses a processing technology of chilli oil bamboo shoot and relates to a food processing technology, wherein the processing technology comprises the following steps: processing raw materials, bleaching, preparing ingredients and spicing, wherein the step of preparing ingredients comprises preparation of the chilli oil ingredients and brine. Another pot is selected after the spicing, the chilli oil ingredients of appropriate amount is poured into the pot, the spiced bamboo shoots are into the pot, and the mixture is fried for 5 to 10 minutes to obtain the finish product. The processing technology of chilli oil bamboo shoots has a uniform salt deduction effect, can save water and can make uniform salinity. The formula is regulated based on a lot of experiments and according to tastes, is beneficial to process and mass production, ensures a stable and uniform taste, has a relatively popular taste, is adaptable to consumer demands and has good practicability.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a processing technology of red oil bamboo shoots. Background technique [0002] The existing red oil bamboo shoots processing technology generally includes raw material processing, batching and brine. The cleaning and desalination treatment is to change the water until the water is clear by the senses, which is difficult to quantify. The desalination effect of raw materials is inconsistent, which affects the taste of the product. In addition, the original formula taste is aimed at specific customer groups and cannot meet the needs of more popular people. Contents of the invention [0003] Aiming at the problems existing in the above-mentioned prior art, the present invention provides a processing technology of bamboo shoots with red oil, which has a uniform desalination effect, saves water consumption, and controls the salinity uniformly. The production process is streamlined an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 贺族刚
Owner CHONGQING XUANRUI FOOD
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