Pickled pepper flavored bamboo shoot processing method

A processing method and technology of bamboo shoots, which are applied in the field of pickled pepper-flavored bamboo shoots processing, can solve the problems of crisp taste and poor taste of bamboo shoots, and achieve the effects of prolonging shelf life, good taste and improving taste

Inactive Publication Date: 2016-07-20
SHIYAN CITY FANGXIAN TIANYE FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a processing method of pickled pepper-flavored bamboo shoots, which solves the problem that the pickled pepper-flavored bamboo shoots produced by the existing processing methods lose their crisp taste and poor taste

Method used

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Embodiment Construction

[0019] A method for processing pickled pepper-flavored bamboo shoots, the specific steps are as follows:

[0020] a. Bamboo shoot raw material treatment: fresh bamboo shoots marinated with salt, and remove the bamboo shoots, fiber aging parts and impurities of diseases and insect pests of fresh bamboo shoots;

[0021] b. Desalination treatment: wash the processed fresh bamboo shoots with clear water continuously, so that the salt content of the fresh bamboo shoots remains at 3%;

[0022] c. Desulfurization and deacidification treatment: boil and heat the desalted fresh bamboo shoots, the water temperature is 90°C, and the heating time is 10 minutes; wash with clear water after treatment; remove sulfur dioxide and nitrite in the bamboo shoots;

[0023] d. Slicing: Cut the desulfurized and deacidified fresh bamboo shoots into slices, the length of the slices is 3 cm, and drain for later use; the effect is convenient for marinating and eating;

[0024] e. Ingredients: by weight...

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Abstract

The present invention discloses a pickled pepper flavored bamboo shoot processing method. The processing method includes the concrete steps as follows: a. bamboo shoot raw material processing; b. desalination treating; c. desulfurization and deacidification treating; d. slicing; e. accessory material blending; f. marinating; g. vacuum packaging; h. pasteurizing after packaging; and i. box packing. The special food is spicy, delicious, fragrant and instant.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for processing pickled pepper-flavored bamboo shoots. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" since ancient times in China. Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins 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, 0.1mg of iron, multivitamins and Hu [0003] The content of carotene is more than double that of Chinese cabbage; and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine essential to the human body, and gluten which play an important role in the process of protein metabolism Amino acid and cystine, which maintains the protein configuration, have a certain content, which is an...

Claims

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Application Information

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IPC IPC(8): A23L1/218
Inventor 何磊
Owner SHIYAN CITY FANGXIAN TIANYE FOODS CO LTD
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