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Winged prickly ash-flavored seasoned bamboo shoot slices and preparation method thereof

A technology for seasoning bamboo shoots and vine peppers, applied in the field of bamboo shoot product processing, can solve problems such as the inability to guarantee a single type of bamboo shoots and bamboo shoots, hidden safety hazards, etc., achieve rich taste, reduce the degree of non-enzymatic browning and enzymatic browning, The effect of high safety

Inactive Publication Date: 2018-11-30
成都吉食道食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above problems, the object of the present invention is to provide a kind of rattan pepper flavor seasoning bamboo shoots to solve the single type of bamboo shoot products and poor mouthfeel at present; another object of the present invention is to provide a kind of preparation method of rattan pepper flavor seasoning bamboo shoots Solve the safety hazards caused by the use of chemical reagents in fresh-keeping and anti-corrosion of bamboo shoots and the problems that the taste and appearance of bamboo shoots cannot be guaranteed by simple treatment for color protection and crispness

Method used

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  • Winged prickly ash-flavored seasoned bamboo shoot slices and preparation method thereof
  • Winged prickly ash-flavored seasoned bamboo shoot slices and preparation method thereof
  • Winged prickly ash-flavored seasoned bamboo shoot slices and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A rattan pepper-flavored seasoned bamboo shoot slice is made of raw and auxiliary materials in the following proportions by weight: 100 parts of bamboo shoot slices; auxiliary materials: 11 parts of bean paste, 2.1 parts of rattan pepper oil, 0.35 part of beef powder, and 0.18 part of yeast powder. 0.18 parts of flavor peptide, 0.35 parts of I+G, 1.4 parts of sodium glutamate, 0.35 parts of white sugar, 0.04 parts of potassium sorbate, 0.04 parts of sodium dehydroacetate, and 0.015 parts of disodium edetate.

[0029] Its preparation method comprises the following steps:

[0030] (1) Raw material pretreatment: select fresh bamboo shoots with complete shape, no pests and diseases, tender meat, and good quality, and clean them. Immediately peel off the bamboo shoots after cleaning, and cut the fresh bamboo shoots into 5cm×2cm×0.5 cm bamboo shoots.

[0031] (2) Submerge the bamboo shoots at 45°C in a solution containing 0.15% calcium chloride, place them in a microwave dry...

Embodiment 2

[0036] A rattan pepper-flavored seasoned bamboo shoot slice is made of raw and auxiliary materials in the following proportions by weight: 100 parts of bamboo shoot slices; auxiliary materials: 12 parts of bean paste, 2.3 parts of rattan pepper oil, 0.3 part of beef powder, and 0.15 part of yeast powder. 0.15 parts of flavor peptide, 0.3 parts of I+G, 1 part of sodium glutamate, 0.3 parts of white sugar, 0.03 parts of potassium sorbate, 0.03 parts of sodium dehydroacetate, and 0.01 parts of disodium edetate.

[0037] Its preparation method comprises the following steps:

[0038] (1) Raw material pretreatment: select fresh bamboo shoots with complete shape, no pests and diseases, tender meat, and good quality, and clean them. Immediately peel off the bamboo shoots after cleaning, and cut the fresh bamboo shoots into 5cm×2cm×0.5 cm bamboo shoots.

[0039] (2) Submerge the bamboo shoots at 40°C in a solution containing 0.1% calcium chloride, place them in a microwave drier, and ...

Embodiment 3

[0044] A rattan pepper-flavored seasoned bamboo shoot slice is made of raw and auxiliary materials in the following proportions by weight: 100 parts of bamboo shoot slices; auxiliary materials: 13 parts of bean paste, 2.5 parts of rattan pepper oil, 0.4 part of beef powder, and 0.2 part of yeast powder. 0.2 parts of flavor peptide, 0.4 parts of I+G, 1.5 parts of sodium glutamate, 0.4 parts of white sugar, 0.05 parts of potassium sorbate, 0.05 parts of sodium dehydroacetate, and 0.02 parts of disodium edetate.

[0045] Its preparation method comprises the following steps:

[0046] (1) Raw material pretreatment: select fresh bamboo shoots with complete shape, no pests and diseases, tender meat, and good quality, and clean them. Immediately peel off the bamboo shoots after cleaning, and cut the fresh bamboo shoots into 5cm×2cm×0.5 cm bamboo shoots.

[0047] (2) Submerge the bamboo shoots at 50°C in a solution containing 0.2% calcium chloride, place them in a microwave drier and ...

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Abstract

The present invention relates to the technical field of bamboo shoot product processing, and especially relates to winged prickly ash-flavored seasoned bamboo shoot slices and a preparation method thereof. The winged prickly ash-flavored seasoned bamboo shoot slices in the invention are prepared from the following raw materials in parts by weight: 100 parts of bamboo shoot slices, 10-13 parts of thick broad-bean sauce, 2-2.5 parts of winged prickly ash oil, 0.3-0.4 part of beef powder, 0.15-0.2 part of yeast powder, 0.15-0.2 part of flavor peptide, 0.3-0.4 part of I+G (disodium inosine 5'-monophosphate and disodium guanosine 5'-monophosphate), 1-1.5 parts of sodium glutamate, 0.3-0.4 part of white granulated sugar, 0.03-0.05 part of potassium sorbate, 0.03-0.05 part of sodium dehydroacetate and 0.01-0.02 part of disodium ethylenediamine tetraacetate. With the above components, the winged prickly ash-flavored seasoned bamboo shoot slices which are prepared by the steps of raw material pretreatment, first-time color-protection and brittleness-keeping treatment, second-time color-protection and brittleness-keeping treatment, stirring and packaging and sterilization treatment have thecharacteristics of a unique flavor, good taste and luster, high nutrient component content and high safety quality.

Description

technical field [0001] The invention belongs to the technical field of bamboo shoot products processing, in particular to bamboo shoot slices seasoned with rattan pepper flavor and a preparation method thereof. Background technique [0002] Bamboo shoots, also known as bamboo tires, bamboo meat, etc., are perennial evergreen herbaceous plants with a wide distribution and a wide variety. As a traditional "forest vegetable", bamboo shoots are rich in a variety of nutrients such as protein, amino acids, vitamins, minerals, polysaccharides, etc., and also have a variety of physiological effects such as: promoting gastrointestinal motility, helping digestion, eliminating constipation, Preventing the occurrence of intestinal cancer has a certain preventive effect on obesity, hyperlipidemia, hypertension, coronary heart disease, diabetes and arteriosclerosis, etc. Therefore, bamboo shoots are a medicinal food for beauty and health care. However, bamboo shoots are harvested and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L5/41A23L19/00A23L29/00A23L33/135
CPCA23V2002/00A23L5/34A23L5/41A23L19/03A23L29/065A23L33/135A23V2200/048
Inventor 林琳
Owner 成都吉食道食品有限公司
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