Preparation method of spicy, crisp, safe and healthy pickled bamboo shoots
A bamboo shoot, safe technology, applied in the field of bamboo shoot kimchi preparation, can solve the problems of fermentation time, strict temperature requirements, short product storage time, bad product taste, etc., and achieve the goal of shortening fermentation time, shortening preparation time and improving fermentation efficiency Effect
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Embodiment 1
[0033] A kind of preparation method of spicy crisp and safe and healthy bamboo shoot kimchi comprises the following steps:
[0034] (1) Fresh bamboo shoots are removed from impurities, cleaned, sliced, air-dried on the surface, and sent to a freeze-drying chamber for vacuum freeze-drying, for subsequent use;
[0035] The thickness of described bamboo shoot sheet is 0.3cm, and length is 4cm; The vacuum tightness of described vacuum freeze-drying process is 80Pa, and cold trap temperature is-35 ℃, and shelf temperature is-40 ℃, and drying temperature is 35 ℃, time 6h;
[0036] (2) Add salt water and plant extract to the bamboo shoots in step (1), mix them evenly and send them into an autoclave for high-pressure osmosis treatment, add fermentation bacteria after microwave sterilization, stir evenly, seal and put them in the crust a fermentation;
[0037] The weight ratio of the fresh bamboo shoots, plant extract, and salt water=24:3:1; the plant extract is made of the following...
Embodiment 2
[0041] A kind of preparation method of spicy crisp and safe and healthy bamboo shoot kimchi comprises the following steps:
[0042] (1) Fresh bamboo shoots are removed from impurities, cleaned, sliced, air-dried on the surface, and sent to a freeze-drying chamber for vacuum freeze-drying, for subsequent use;
[0043] The thickness of the bamboo shoot slices is 0.5cm, and the length is 6cm; the vacuum degree of the vacuum freeze-drying treatment is 100Pa, the cold trap temperature is -25°C, the shelf temperature is -30°C, the drying temperature is 45°C, and the time is 8h ;
[0044] (2) Add salt water and plant extract to the bamboo shoots in step (1), mix them evenly and send them into an autoclave for high-pressure osmosis treatment, add fermentation bacteria after microwave sterilization, stir evenly, seal and put them in the crust a fermentation;
[0045] The weight ratio of the fresh bamboo shoots, plant extract, and salt water=28:5:1; the plant extract is made of the fo...
Embodiment 3
[0049] A kind of preparation method of spicy crisp and safe and healthy bamboo shoot kimchi comprises the following steps:
[0050] (1) Fresh bamboo shoots are removed from impurities, cleaned, sliced, air-dried on the surface, and sent to a freeze-drying chamber for vacuum freeze-drying, for subsequent use;
[0051] The thickness of described bamboo shoot sheet is 0.35cm, and length is 4.5cm; The vacuum tightness of described vacuum freeze-drying process is 85Pa, and cold trap temperature is-33 ℃, and shelf temperature is-37 ℃, and drying temperature is 37 ℃, time 6.5 hours;
[0052] (2) Add salt water and plant extract to the bamboo shoots in step (1), mix them evenly and send them into an autoclave for high-pressure osmosis treatment, add fermentation bacteria after microwave sterilization, stir evenly, seal and put them in the crust a fermentation;
[0053] The weight ratio of the fresh bamboo shoots, plant extract, and salt water=25:3.5:1; the plant extract is made of t...
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