Manufacture method of ready-to-eat pickled bamboo shoots

A production method and technology of sour bamboo shoots, which are applied in food science, climate change adaptation and other directions, can solve the problems of affecting economic benefits, the taste is not crispy and fragrant, and the shelf life is short.

Inactive Publication Date: 2017-12-22
李德新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sour bamboo shoots are a kind of pickled sauerkraut that people love, but the sour bamboo shoots on the market today are either added with various chemical components, or the taste is not crispy enough, it is easy to be soft after opening, and the shelf life is short, etc., which affects the economy. benefit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of the ready-to-eat sour bamboo shoots comprising the steps of:

[0019] (1) Pre-treatment of fresh bamboo shoots: shell and peel fresh bamboo shoots to obtain bamboo shoot cores, wash the bamboo shoot cores with water, and then cut the bamboo shoot cores into bamboo shoots with a length of 3.5 cm, a width of 0.5 cm, and a thickness of 0.05 cm piece;

[0020] (2) Drying: put the bamboo shoots in step (1) in the sun to dry for 3 hours;

[0021] (3) Treatment of the sealed container: wash the sealed container, then soak the sealed container in boiling water for 2 minutes, remove the sealed container, and dry the sealed container for later use;

[0022] (4) Pickling: Add 4 parts by weight of salt to every 100 parts by weight of bamboo shoots and stir evenly, put it in a sealed container, then seal the sealed container well, let it ferment naturally for 13 days, and then get the described uncapped Instant sour bamboo shoots.

Embodiment 2

[0024] A preparation method of the ready-to-eat sour bamboo shoots comprising the steps of:

[0025] (1) Pre-treatment of fresh bamboo shoots: shell and peel fresh bamboo shoots to obtain bamboo shoot cores, wash the bamboo shoot cores with water, and then cut the bamboo shoot cores into bamboo shoots with a length of 4.5 cm, a width of 0.8 cm, and a thickness of 0.10 cm piece;

[0026] (2) Drying: put the bamboo shoots in step (1) in the sun to dry for 4 hours;

[0027] (3) Treatment of the sealed container: wash the sealed container, then soak the sealed container in boiling water for 3 minutes, remove the sealed container, and dry the sealed container for later use;

[0028] (4) Pickling: add 6 parts by weight of salt to every 100 parts by weight of bamboo shoots and stir evenly, put it in a sealed container, then seal the sealed container well, let it ferment naturally for 18 days, and then get the described uncapped Instant sour bamboo shoots.

Embodiment 3

[0030] A preparation method of the ready-to-eat sour bamboo shoots comprising the steps of:

[0031] (1) Pre-treatment of fresh bamboo shoots: shell and peel fresh bamboo shoots to obtain bamboo shoot cores, wash the bamboo shoot cores with water, and then cut the bamboo shoot cores into bamboo shoots with a length of 4.0 cm, a width of 0.6 cm, and a thickness of 0.08 cm piece;

[0032] (2) Drying: put the bamboo shoots in step (1) to dry in the sun for 3.5 hours;

[0033] (3) Treatment of the sealed container: wash the sealed container, then soak the sealed container in boiling water for 2.5 minutes, remove the sealed container, and dry the sealed container for later use;

[0034] (4) Pickling: Add 5 parts by weight of salt to every 100 parts by weight of bamboo shoots and stir evenly, put it in a sealed container, and then add peppers in the sealed container. The height of the pepper layer is 2 cm. Sprinkle a layer of salt with a thickness of 0.02 cm, seal the airtight con...

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PUM

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Abstract

The present invention relates to a manufacture method of ready-to-eat pickled bamboo shoots. The manufacture method comprises the following steps: (1) fresh bamboo shoot pretreating; (2) air-drying; (3) sealed container treating; and (4) pickling. According to the manufacture method of the ready-to-eat pickled bamboo shoots, bamboo shoot cores are cut into bamboo shoot slices with an appropriate width and thickness, so that the pickled bamboo shoot slices are crisp, fragrant and refreshing; the bamboo shoot slices are put under sunshine to be air-dried to remove excessive moisture in the bamboo shoot slices and at the same time a sterilizing and disinfecting function is played; an anhydrous fermentation method is used to conduct the pickling on the bamboo shoot slices, effects of harmful microorganisms in water on the bamboo shoot slices can be reduced, and the shelf life of the pickled bamboo shoot slices is extended; and a chili layer with an appropriate thickness is spread on a bamboo shoot slice layer, then an edible salt layer is sprayed on the chili layer, and the chili layer and edible salt layer can play an air isolation function, so that the bamboo shoot slices are more easy to ferment successfully, at the same time a seasoning function is played, and the pickled bamboo shoot slices are sour, hot and refreshing. Besides, the manufacture method is simple, and the pickled bamboo shoots are ready to eat and easy for promotion and application.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for making ready-to-eat pickled bamboo shoots. Background technique [0002] Bamboo shoots are rich in nutrients, commonly used protein, fat, crude fiber, calcium, phosphorus, iron, 18 kinds of amino acids, VB12, VB2, VC and other vitamins and trace elements Se, Ge, etc. Traditional Chinese medicine believes that bamboo shoots are sweet in nature, slightly cold, non-toxic, can cure thirst, diuresis, clear the lungs and reduce phlegm, and have certain curative effects on edema, acute nephritis with ascites, wheezing, and diabetes. Modern health care medicine believes that bamboo shoots have the health care functions of anti-cancer, anti-cancer and anti-aging. Bamboo shoots are rich in nutrients, do not need to use pesticides in the growth process, and are a kind of pure natural green food without polluting crude fiber. In recent years, with the continuous improv...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 李德新
Owner 李德新
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