Preparation method for mint dry-roasted bamboo shoots

A production method and dry roasting technology are applied in the field of ready-to-eat packaged food to achieve the effects of rich mint flavor, health benefits and bright color.

Inactive Publication Date: 2015-03-04
CHONGQING BLACK BAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no mint-flavored roasted bamboo shoots food on the market, but the present invention provides a convenient mint-flavored roasted bamboo shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of mint dry-roasted bamboo shoots comprises the steps of: making instructions with 1000 grams of fresh bamboo shoots,

[0027] A, select bamboo shoots, shell them, and wash them.

[0028] B, boil the bamboo shoots, boil the bamboo shoots in cold water, and after boiling water for 1-2 minutes, remove and cool.

[0029] C, marinate, add pickling seasoning to the bamboo shoots, marinate for 100-150 minutes in an environment of 8-10°C, the pickling seasoning includes 20 grams of white wine at 37 °C, 60 grams of edible salt, 100 grams of ginger juice, 10 grams of chicken essence, 50 grams of vinegar and 50 grams of sugar.

[0030] D. Bake, bake the marinated bamboo shoots and baking ingredients at 120-140° C. for 40-50 minutes. The baking ingredients include 500 grams of mint leaves, 200 grams of onions, 20 grams of fennel, and 50 grams of jasmine.

[0031] E. Let the baked bamboo shoots cool, and then mix them with seasoning oil, seasoning oil...

Embodiment 2

[0035] A kind of preparation method of mint dry-roasted bamboo shoots comprises the steps of: making instructions with 1000 grams of fresh bamboo shoots,

[0036] A, select bamboo shoots, shell them, and wash them.

[0037] B, boil the bamboo shoots, boil the bamboo shoots in cold water, and after boiling water for 1-2 minutes, remove and cool.

[0038] C, marinate, add pickling seasoning to the bamboo shoots, marinate for 100-150 minutes in an environment of 8-10°C, the pickling seasoning includes 25 grams of white wine at 37 °C, 65 grams of edible salt, 150 grams of ginger juice, 10 grams of chicken essence, 55 grams of vinegar and 55 grams of sugar.

[0039] D, baking, bake the marinated bamboo shoots and baking ingredients at 120-140° C. for 40-50 minutes. The baking ingredients include 550 grams of mint leaves, 250 grams of onions, 30 grams of fennel, and 50 grams of jasmine.

[0040] E. Cool the baked bamboo shoots, then mix them with seasoning oil, seasoning oil inclu...

Embodiment 3

[0044] A kind of preparation method of mint dry-roasted bamboo shoots comprises the steps of: making instructions with 1000 grams of fresh bamboo shoots,

[0045] A, select bamboo shoots, shell them, and wash them.

[0046] B, boil the bamboo shoots, boil the bamboo shoots in cold water, and after boiling water for 1-2 minutes, remove and cool.

[0047] C, marinate, add pickling seasoning to the bamboo shoots, marinate for 100-150 minutes in an environment of 8-10°C, the pickling seasoning includes 30 grams of white wine at 37 °C, 90 grams of edible salt, 180 grams of ginger juice, 10 grams of chicken essence, 60 grams of vinegar and 60 grams of sugar.

[0048] D, baking, bake the marinated bamboo shoots and baking ingredients at 120-140° C. for 40-50 minutes. The baking ingredients include 600 grams of mint leaves, 300 grams of onions, 40 grams of fennel, and 70 grams of jasmine.

[0049] E. Cool the baked bamboo shoots, then mix them with seasoning oil, seasoning oil include...

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PUM

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Abstract

The invention provides a preparation method for mint dry-roasted bamboo shoots. The instant dried bamboo shoots, which are prepared by boiling, curing and mint roasting, have the characteristics of being delicious, spicy, rich in mint flavor, fragrant in taste and bright in color and lustre; bamboo shoots are boiled in cool water, and fabric in the bamboo shoots is softened; by roasting through a soft fire, the fabric in the bamboo shoots is further softened; mint leaves are adopted for roasting, so that mint fragrance is integrated into bamboo shoots, and the taste is more fragrant; finally the bamboo shoots are mixed in seasoning oil to further soften the bamboo shoot fabric. The bamboo shoots are more tasty by chewing the fabric, the delicious and tasty flavor of seasoning oil is further enriched, and the bamboo shoots are suitable for people of all ages.

Description

technical field [0001] The invention relates to an instant packaged food, in particular to a method for preparing instant mint dry-roasted bamboo shoots. Background technique [0002] Instant food is a product of modern lifestyle, which refers to a class of food that can be eaten directly after opening the package (or in bulk) without processing. [0003] Bamboo shoots have been regarded as "treasures in dishes" in our country since ancient times. In terms of nutrition, many people used to think that although bamboo shoots taste delicious, they are not nutritious. . This perception is inaccurate. In fact, bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, and C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L27/10A23L5/10A23L19/20A23L27/105A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 包传彬刘宗塘
Owner CHONGQING BLACK BAO FOOD
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