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Preparation method of pickled dendrocalamus latiflorus

A technology of bamboo shoots and bamboo shoots, which is applied in the field of preparation of soaked bamboo shoots, can solve the problems of affecting the taste of bamboo shoots and single fermentation system, and achieve the effects of good taste, high content of lactic acid bacteria, and reduced acidity

Inactive Publication Date: 2021-03-12
重庆市渝东南农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, when the bamboo shoots are processed by soaking and fermentation, the existing treatment process often has a single fermentation system, which makes the bamboo shoots soaked and fermented have different degrees of uric acid and bitterness, which seriously affects the taste of bamboo shoots

Method used

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  • Preparation method of pickled dendrocalamus latiflorus
  • Preparation method of pickled dendrocalamus latiflorus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of soaked bamboo shoots, specifically according to the following steps:

[0022] S1: Boil, peel and clean the bamboo shoots, rinse with clean water, drain the water and set aside, pour water into the cooking pot and boil, then put the bamboo shoots into the pot for heating and cooking, the water surface is not over the bamboo shoots Bamboo shoots, start timing when the water boils, cook for 20 minutes;

[0023] S2: soaking, take out the bamboo shoots immediately after cooking, soak in cold water for 1 hour and wash, repeat 3 times;

[0024] S3: pickling, using salt to pickle the washed bamboo shoots for 16 hours, the amount of salt used is 12% of the weight of the bamboo shoots, and the bamboo shoots are pickled at 25°C;

[0025] S4: Desalting, soaking the bamboo shoots in water for 24 hours, and washing the bamboo shoots 5 times;

[0026] S5: Preparation of aged kimchi water, according to the following ratio: 25% fresh vegetables, 4% salt...

Embodiment 2

[0031] A kind of preparation method of soaked bamboo shoots, specifically according to the following steps:

[0032] S1: Boil, peel and clean the bamboo shoots, rinse with clean water, drain the water and set aside, pour water into the cooking pot and boil, then put the bamboo shoots into the pot for heating and cooking, the water surface is not over the bamboo shoots Bamboo shoots, start timing when the water boils, cook for 20 minutes;

[0033] S2: soaking, take out the bamboo shoots immediately after cooking, soak in cold water for 1 hour and wash, repeat 3 times;

[0034] S3: Pickling, using salt to pickle the washed bamboo shoots for 24 hours, the amount of salt used is 10% of the weight of the bamboo shoots, and pickling is carried out at 25°C;

[0035] S4: Desalting, soaking the bamboo shoots in water for 24 hours, and then washing the bamboo shoots 4 times;

[0036] S5: Preparation of aged kimchi water, according to the following ratio: 30% fresh vegetables, 4% salt,...

Embodiment 3

[0041] A kind of preparation method of soaked bamboo shoots, specifically according to the following steps:

[0042] S1: Boil, peel and clean the bamboo shoots, rinse with clean water, drain the water and set aside, pour water into the cooking pot and boil, then put the bamboo shoots into the pot for heating and cooking, the water surface is not over the bamboo shoots Bamboo shoots, start timing when the water boils, cook for 20 minutes;

[0043] S2: soaking, take out the bamboo shoots immediately after cooking, soak in cold water for 1 hour and wash, repeat 3 times;

[0044] S3: pickling, using salt to pickle the washed bamboo shoots, the pickling time is 48 hours, the amount of salt used is 8% of the weight of the bamboo shoots, and the bamboo shoots are pickled at 25°C;

[0045] S4: Desalinate, soak the bamboo shoots in water for 24 hours, then wash the bamboo shoots for 3 times;

[0046] S5: Preparation of aged kimchi water, according to the following proportions: 50% fr...

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Abstract

The invention discloses a preparation method of pickled dendrocalamus latiflorus. The preparation method specifically comprises the following operation steps: S1, boiling; S2, performing soaking; S3,performing pickling; S4, performing desalination; S5, preparing aged pickle water; S6, preparing garlic pickle water; S7, soaking the dendrocalamus latiflorus; and S8, performing packaging: cutting the pickled dendrocalamus latiflorus into slices, strips and shreds according to production requirements, performing vacuum packaging, and performing pasteurization. The pickled dendrocalamus latiflorusis pickled through the aged pickle water, the garlic pickle water and the sodium glutamate, the acidity of the pickle can be reduced, meanwhile, the nitrite content of the pickle is reduced, and thebuffering capacity of the pickle water is improved. According to experience, the pickle water is high in lactic acid bacteria number content, high in buffer capacity and relatively better in pickled vegetable quality, the dendrocalamus latiflorus pickled by the method can well remove bitter taste, astringent taste, uric acid taste and other bad flavors, and meanwhile, the dendrocalamus latifloruspickled by the method has rich pickled vegetable flavor, moderate sour taste, garlic flavor and umami comprehensive and excellent taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of pickled bamboo shoots. Background technique [0002] Bamboo shoots are also known as sweet bamboo, big green bamboo, and wani bamboo, a grass plant. Native to mainland China, northern Myanmar, the Philippines, Vietnam, Thailand, and Ryukyu are all planted. Bamboo shoots are rich in nutrients and are very popular among people. At present, when the bamboo shoots are processed by soaking and fermentation, the existing treatment process often has a single fermentation system, which makes the bamboo shoots soaked and fermented have different degrees of uric acid and bitterness, which seriously affects the taste of bamboo shoots. Therefore, the present invention provides a method for preparing soaked bamboo shoots, which can effectively improve the taste of soaked bamboo shoots. Contents of the invention [0003] The object of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00A23L27/24A23L5/20
CPCA23L19/20A23L29/045A23L27/24A23L5/28A23V2002/00A23V2200/048A23V2200/15A23V2250/1578A23V2300/48
Inventor 罗远莉任亭刘玉凌彭玉梅曾胜李君红
Owner 重庆市渝东南农业科学院
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