Pickled mioga ginger and production method thereof
A production method and technology for bamboo shoots are applied in the directions of food preparation, function of food ingredients, food ingredients as antioxidants, etc., and can solve the problems of strong odor and unacceptable to consumers, etc.
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[0016] The Xianghe bamboo shoots soaked and the production method thereof are described below by specific examples:
[0017] Select 100kg of cleaned Xianghe bamboo shoots, add 10kg of salt, cover them with a bamboo grate, press stones, and marinate for 24 hours; take out the pickled Xianghe bamboo shoots and rinse them with pickling water; put them in an altar; add 5% salt The traditional kimchi water is just submerged, each jar is sprayed with 50ml of 60-degree sorghum wine, sealed, and naturally fermented for one month; the fermented Xianghe bamboo shoots are taken, vacuum-packed, and the vacuum degree is 0.05-0.1; irradiated to sterilize. The resulting brewed Xianghe is bright in color, crisp and delicious, and has no pungent smell.
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