Preparation method of sour bamboo shoots

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of sour bamboo shoots. The preparation method comprises the following steps: adding 30-40 parts by weight of water into 10-15 parts by weight of fresh ginger and 5-10 parts by weight of cinnamon for decocting to prepare juice, cooling the juice, and adding 5-8 parts by weight of yellow rice winelees to the juice to prepare composite fermentation liquor, mixing the composite fermentation liquor and bamboo shoots uniformly for one-stage fermentation for the fermentation time of 4-5 days; and inoculating bifidobacteria, lactococcus lactis and lactobacillus plantarum into the bamboo shoots which are subjected to the one-stage fermentation to carry out second-stage fermentation for 3-5 days to obtain the sour bamboo shoots. According to the method disclosed by the invention, the fresh ginger, the cinnamon and the yellow rice wine lees are mixed and cooperatively fermented to ferment the bamboo shoots, so that the generation of nitrite in pickled vegetables can be inhibited, rapid propagation of lactic acid bacteria in the second-stage fermentation process can also be promoted, the whole production period is only 7-10 days, and the content of the nitrite in the sour bamboo shoots is lower than that of the sour bamboo shoots prepared in a traditional manner.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sour bamboo shoots. Background technique [0002] Bamboo shoots are a traditional food in my country. They are fragrant, crisp, nutritious, low-fat, low-sugar, and multi-fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, but also prevent colorectal cancer. , deeply loved by the people. [0003] Bamboo shoots are seasonal and regional crops. Generally, they only grow once a year, and the production period is only 1-2 months. The harvest period is concentrated in the high temperature season from May to October. Because bamboo shoots are fresh and tender, they are prone to dehydration, aging, discoloration, and taste change at room temperature, and the storage time is extremely short. In addition, bamboo shoots are mostly produced in mountainous areas or hills with in...

AI Technical Summary

Problems solved by technology

Because bamboo shoots are fresh and tender, they are prone to dehydration, aging, discoloration, and taste change at room temperature, and the storage time is extremely short. In addition, bamboo shoots are mostly produced in mountainous areas or hills with inconvenient transportation. It is difficult to keep fresh, store and transport, which is not conducive to the transportation and Storage and marketing in different places greatly limit the nutrition and edible value of bamboo shoots, so a series of products such as dried bamboo shoots, canned bamboo shoots and sour bamboo shoots are derived. After canning, inject boiled and cooled brine to ferment and marinate for 12 to 15 days. However, the existing bamboo shoots accumulate more nitrite during the pickling process. Nitrite has the risk of carcinogenesis and is harmful to the human body. cause great harm