Method for making Japanese pepper pickled bamboo shoots

Abstract

The invention discloses a method for making Japanese pepper pickled bamboo shoots. The method comprises the following steps: (1) cutting bamboo shoots into pieces of 0.5-2cm in thickness, treating for3-6 minutes with high-pressure steam, and refrigerating at 0-5 DEG C for later use; (2) preparing Japanese pepper soup, controlling the temperature of the Japanese pepper soup to 0-2 DEG C, and soaking the bamboo shoot pieces refrigerated in the step (1) into the Japanese pepper soup for 24-72 hours, wherein the Japanese pepper soup comprises the following components in parts by weight: 40-70 parts of anise, 300-500g of ginger, 80-120 parts of Chinese prickly ash, 10-30 parts of pepper, 30-70 parts of rhizoma kaempferiae, 150-250 parts of garlic, 20-40 parts of fennel, 240-300 parts of chicken essence, 2000-2500 parts of edible salt, 6000-7000 parts of wild Japanese pepper and 40000-60000 parts of water; and (3) taking out the bamboo shoot pieces soaked in the step (2), and performing sealing packaging in the presence of nitrogen at minus 1 DEG C to 2 DEG C, thereby obtaining the Japanese pepper pickled bamboo shoots. By adopting the method, the crispiness and the stability of the bamboo shoot pieces can be ensured, the preservation time is prolonged, the food security is ensured due to a brittleness-keeping agent, meanwhile fermentation is not implemented with zymophyte or aged brine, process procedures are simplified, and the operation controllability is improved.

Description

technical field [0001] The invention relates to the technical field of production of kimchi products, in particular to a method for preparing pickled bamboo shoots of sansho pepper. Background technique [0002] Pickled wild sansho is a traditional fermented sauerkraut in our country. The sansho series dishes made with it are very popular and very popular among the public. Among them, sansho bamboo shoots are very popular products in the sansho series, which can be used as a side dish or as a daily dish. Snacks. [0003] There are generally two types of traditional Sansho pepper bamboo shoot technology. One is the old salt water soaking fermentation process. Fresh bamboo shoots or pickled bamboo shoots are placed in a fermentation jar and added with old Sansho pepper salt water to seal and ferment. The fermentation time ranges from 1 to 3 months. One is the fermentation process of lactic acid bacteria or Lactobacillus bulgaricus. Fresh bamboo shoots or pickled bamboo shoots...

AI Technical Summary

Problems solved by technology

In order to maintain the crispness of bamboo shoots, the above two traditional fermentation processes use fresh bamboo shoots or pickled bamboo shoots to produce, but they need to go through the fermentation process, the production process needs to be strictly controlled, and the production cycle is long

There is also a kind of soaking method in the existing production process of Sanshochu bamboo shoots. After the fresh bamboo shoots are cooked, the soup ingredients are used to soak in the soup to obtain the Sansanthoxylum bamboo shoots. The production cycle is only 3 to 8 days. , which greatly improves the production efficiency. However, because the raw bamboo shoots need to be cooked before soaking, the soft tissues of the bamboo shoots will become soft during the later soaking process, and even rotten. Therefore, brittle agents such as calcium chloride or alum will be added to the process. , it is also necessary to add a large amount of preservatives. The bamboo shoots produced by this process will affect human health due to the use of brittleness-preserving agents and a large amount of preservatives, and are not suitable for long-term consumption.