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Japanese pepper pickling process

A technology for soaking bamboo shoots and crafting, which is applied to the field of soaking bamboo shoots with sansho pepper, can solve the problems of uncertain pickling time, large taste cups, etc., and achieves good packaging effect.

Inactive Publication Date: 2018-04-20
唐石勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is: in order to solve the technical problem of the large taste teacup caused by the uncertain pickling time in the existing process of pickling bamboo shoots with peppers, the present invention provides a process of pickling bamboo shoots with pepper

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A process for soaking bamboo shoots with Sanjiao is characterized in that it comprises the following steps:

[0028] (1) Pretreatment of bamboo shoot raw materials: The raw bamboo shoots are stripped and rinsed by a stripper, and clean water is continuously rinsed during the stripping process;

[0029] (2) Screening and grading: manual screening and grading of materials, removing old stalks and insect infestation, and classifying and cutting bamboo shoots into shoot tips, shoot sections, shoots, and diced shoots;

[0030] (3) Bleaching and eluting salt desulfurization treatment: put the bamboo shoots that have been screened and graded into the rinsing tank or rinsing vat, rinse continuously with clean water, and perform desalination and desulfurization treatments. After passing the inspection, remove them into the box for draining;

[0031] (4) Pre-cooking and finishing: Pour the qualified bamboo shoots into boiling water and pre-cook for 10 minutes until they are just cooked th...

Embodiment 2

[0041] A process for soaking bamboo shoots with Sanjiao is characterized in that it comprises the following steps:

[0042] (1) Pretreatment of bamboo shoot raw materials: The raw bamboo shoots are stripped and rinsed by a stripper, and clean water is continuously rinsed during the stripping process;

[0043] (2) Screening and grading: manual screening and grading of materials, removing old stalks and insect infestation, and classifying and cutting bamboo shoots into shoot tips, shoot sections, shoots, and diced shoots;

[0044] (3) Bleaching and eluting salt desulfurization treatment: put the bamboo shoots that have been screened and graded into the rinsing tank or rinsing vat, rinse continuously with clean water, and perform desalination and desulfurization treatments. After passing the inspection, remove them into the box for draining;

[0045] (4) Pre-cooking and finishing: Pour qualified bamboo shoots into boiling water and pre-cook for 15 minutes until they are just cooked throug...

Embodiment 3

[0055] A process for soaking bamboo shoots with Sanjiao is characterized in that it comprises the following steps:

[0056] (1) Pretreatment of bamboo shoot raw materials: The raw bamboo shoots are stripped and rinsed by a stripper, and clean water is continuously rinsed during the stripping process;

[0057] (2) Screening and grading: manual screening and grading of materials, removing old stalks and insect infestation, and classifying and cutting bamboo shoots into shoot tips, shoot sections, shoots, and diced shoots;

[0058] (3) Bleaching and eluting salt desulfurization treatment: put the bamboo shoots that have been screened and graded into the rinsing tank or rinsing vat, rinse continuously with clean water, and perform desalination and desulfurization treatments. After passing the inspection, remove them into the box for draining;

[0059] (4) Pre-cooking and finishing: Pour the qualified bamboo shoots into boiling water and pre-cook for 12 minutes until they are just cooked th...

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PUM

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Abstract

The invention discloses a Japanese pepper pickling process relating to the field of Japanese pepper pickled bamboo shoots. The Japanese pepper pickling process comprises the following steps: pretreating a bamboo shoot raw material, performing screening grading, performing bleaching desalting desulfuration treatment, performing pre-boiling deactivation, cooling, pickling, bagging, vacuuming, performing sterilization, drying in air, packaging with bags, and storing in warehouses. The Japanese pepper pickling process disclosed by the invention has the advantages that the production process is standardized, the pickling time is fixed, and the taste of Japanese pepper pickled bamboo shoots is consistent and authentic.

Description

Technical field [0001] The invention relates to the field of pickling bamboo shoots, and more specifically relates to a pickling bamboo shoots process. Background technique [0002] Bamboo shoots are young shoots of bamboo, also called bamboo shoots. Bamboo is a perennial evergreen grass plant, and the edible part is a nascent, tender, sturdy bud or whip. Bamboo is native to China, with many types, strong adaptability and wide distribution. [0003] It has been regarded as a "treasure in dishes" in China since ancient times. Bamboo shoots are a traditional Chinese delicacy, with a crisp, fragrant taste and a long history of eating and cultivation. The "Book of Songs" contains verses such as "adding beans, bamboo shoots and fish" and "Qilaiyihe, only bamboo shoots and pu", which indicate that the people have a history of 2500 to 3000 years of eating bamboo shoots. Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. In medicinal use, it has the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23V2002/00A23V2250/032
Inventor 唐石勇
Owner 唐石勇
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