Production method for fermenting sour bamboo shoots without water

Abstract

The invention relates to a production method for fermenting sour bamboo shoots without water. The production method includes steps of selecting bamboo shoots; soaking the bamboo shoots; blending the bamboo shoots; hermetically fermenting the bamboo shoots; carrying out sterilization treatment on the bamboo shoots; inspecting and storing the bamboo shoots. The production method for fermenting the sour bamboo shoots without the water has the advantages that the bamboo shoots are pickled by the aid of the production method for fermenting the sour bamboo shoots without the water, the obtained sour bamboo shoots are slightly sour, excessive table salts or optional chemical preservatives are omitted when the sour bamboo shoots are produced by the aid of the production method, the bamboo shoots are fermented without the water by the aid of physical processes in integral production procedures, extra water or fermentation liquid can be omitted, and accordingly the production cost can be reduced; the production method for fermenting the sour bamboo shoots without the water is high in fermentation speed and efficiency and short in production cycle as compared with soaking and fermenting processes, and products can be obtained without long fermentation time; the sour bamboo shoots produced by the aid of the production method have healthcare functions of promoting appetite, strengthening spleens, dredging intestines for defecation, enhancing body immunity, harmonizing stomachs, relieving restlessness, removing smell and toxicity, relieving chills and fever, dispelling wind, clearing heat, removing damp and toxin and the like, and good healthcare effects can be realized.

Description

technical field [0001] The invention relates to a processing method of bamboo shoots, in particular to a production method of anhydrous fermentation of sour bamboo shoots, [0002] It belongs to the technical field of food processing. Background technique [0003] China is one of the countries that produce the most bamboo in the world. There are 22 genera and more than 200 kinds of bamboo in China, which are distributed all over the country. Bamboo shoots are the young shoots of bamboo, which are rich in protein, amino acid, fat, sugar, calcium Vitamin C, phosphorus, iron, carotene, vitamins B1, B2 and Vc have been regarded as "treasures in dishes" in my country since ancient times. [0004] 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; amino acid, tryptophan, threonine, phenylalanine, and glutamic acid which plays an important...

AI Technical Summary

Problems solved by technology

However, when the bamboo shoots are pickled, a lot of salt is added. Putting a lot of salt in the process of pickling the bamboo shoots will cause the sodium content of this type of food to exceed the standard. Frequent eating will increase the burden on the kidneys and increase the incidence of high blood pressure. The risk of blood pressure, and the salt contains impurities such as nitrite and nitrate, which may produce harmful substances such as amine nitrite, and excessive consumption will have adverse effects on the human body

In the pickling of traditional sour bamboo shoots, in order to prolong the shelf life and avoid the use of preservatives and other chemical substances that are harmful to the human body to preserve the freshness of sour bamboo shoots, people often use salt to pickle bamboo shoots, but there is also an excessive amount of salt added Adding too much salt when pickling bamboo shoots not only reduces the flavor of the pickled bamboo shoots and affects the taste, but also easily produces a carcinogenic substance, nitrite amine, which is not good for the body and can induce cancer

And the traditional sour bamboo shoot pickling method mostly adopts the mode of soaking fermentation to pickle, but adopting soaking fermentation generally has the problem of long production cycle and low efficiency, and generally needs soaking for a long time before eating, and needs to consume water and salt The kimchi water with auxiliary materials accounts for a high proportion in the production, but it is not used for food, resulting in waste; due to the long fermentation time, in order to inhibit the growth of bacteria other than lactic acid bacteria, a large amount of salt is added, resulting in high salt content in the finished product, salty taste, and texture. Softening or even hydration and other problems, and the discharge of high-salt wastewater will bring serious pollution to the environment

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