CN106307270A - Production method for fermenting sour bamboo shoots without water - Google Patents
Production method for fermenting sour bamboo shoots without water Download PDFInfo
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- CN106307270A CN106307270A CN201610694342.7A CN201610694342A CN106307270A CN 106307270 A CN106307270 A CN 106307270A CN 201610694342 A CN201610694342 A CN 201610694342A CN 106307270 A CN106307270 A CN 106307270A
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- bamboo shoots
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- radix crotalariae
- crotalariae szemoensis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to a production method for fermenting sour bamboo shoots without water. The production method includes steps of selecting bamboo shoots; soaking the bamboo shoots; blending the bamboo shoots; hermetically fermenting the bamboo shoots; carrying out sterilization treatment on the bamboo shoots; inspecting and storing the bamboo shoots. The production method for fermenting the sour bamboo shoots without the water has the advantages that the bamboo shoots are pickled by the aid of the production method for fermenting the sour bamboo shoots without the water, the obtained sour bamboo shoots are slightly sour, excessive table salts or optional chemical preservatives are omitted when the sour bamboo shoots are produced by the aid of the production method, the bamboo shoots are fermented without the water by the aid of physical processes in integral production procedures, extra water or fermentation liquid can be omitted, and accordingly the production cost can be reduced; the production method for fermenting the sour bamboo shoots without the water is high in fermentation speed and efficiency and short in production cycle as compared with soaking and fermenting processes, and products can be obtained without long fermentation time; the sour bamboo shoots produced by the aid of the production method have healthcare functions of promoting appetite, strengthening spleens, dredging intestines for defecation, enhancing body immunity, harmonizing stomachs, relieving restlessness, removing smell and toxicity, relieving chills and fever, dispelling wind, clearing heat, removing damp and toxin and the like, and good healthcare effects can be realized.
Description
Technical field
The processing method that the present invention relates to a kind of bamboo sprout, is specifically related to a kind of acid Radix Crotalariae szemoensis production method without water by fermentation,
Belong to food processing technology field.
Background technology
China is to produce one of most country of bamboo in the world, and the bamboo of China has 22 genus, kinds more than 200, is distributed in the whole nation
Various places, bamboo sprout, are the plumelets of bamboo, containing rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, dimension life
Element B1, B2 and Vc, be taken as " treasure in dish " in China from ancient times.
Every 100g fresh bamboo shoots containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g,
Fat 0.13g, calcium 22mg, phosphorus 56mg, ferrum 0.1mg；And the protein kind of bamboo sprout is superior, including the bad ammonia of needed by human
Acid, tryptophan, threonine, phenylalanine, and during protein metabolism, occupy the glutamic acid of critical role and maintain egg
The cystine of white matter configuration interaction, fatty, starch is little, belongs to natural low fat, low-calorie diet.The traditional Chinese medical science think bamboo sprout sweet in the mouth,
It is slightly cold, nontoxic.Pharmaceutically have removing heat-phlegm, QI invigorating stomach function regulating, control quench one's thirst, dredging water passages, profit diaphragm are felt well the effects such as stomach, it is adaptable to floating
Swollen, ascites, tinea pedis foot is swollen, acute nephritis edema, breath with cough, diabetes, dysphoria with smothery sensation etc. of quenching one's thirst, medicine is all made in tender bamboo leaf, Caulis Bambusae In Taenia, Succus Bambusae
With.Bamboo sprout also have the feature of low fat, low sugar, multifilament, and Edible bamboo shoot can not only promote intestinal peristalsis promoting, helps digest, and goes
Food stagnation, promotes the discharge of intestinal inner cholesterol class material, reduces serum cholesterol content, prevention cardiovascular disease and colon cancer.
Bamboo sprout the most all have, and are China's tradition delicacies, and taste perfume (or spice) matter is crisp, and eating method is rich and varied, and history is long
Far.But bamboo sprout are a kind of seasonal vegetables, and term is short, owing to bamboo sprout quality is fresh and tender, under room temperature, easily dehydration is aging, variable color, change
Taste, waiting time is extremely short, and bamboo sprout are produced in mountain area or the hills of poor transport more in addition, fresh-keeping, storing difficulty is big, is unfavorable for
The transport of fresh bamboo shoots, storage and strange land list marketing, thus significantly limit the nutrition of bamboo sprout and the performance of edibility.Cause
This, new fresh bamboo shoots is processed by people at the various preservation techniques of searching and processing technique, to extend the edible phase, improves economic valency
Value.
At present, for the demand in the bamboo sprout market four seasons, fresh bamboo shoot process is generally become dried bamboo shoots and bamboo sprout tank by prior art
Head, although but new fresh bamboo shoots make dried bamboo shoots and can extend certain edible phase, make the mouthfeel of bamboo sprout decline, and nutrition become
Part is easily run off, thus is unfavorable for the performance of its edibility；Bamboo shoots use boil and seals reach extend preservation time
Between purpose, but mouthfeel, local flavor and the nutritive value of bamboo sprout is not improved.Some bamboo sprout fresh-keeping, is to utilize chemistry to add
Add agent storage, i.e. utilize chemical addition agent (i.e. preservative) to carry out ripe Radix Crotalariae szemoensis fresh-keeping, but the ripe Radix Crotalariae szemoensis after preservative processes are long-term
The Excess free enthalpy healthy potential safety hazard that also exists to consumer, and the acidity to bamboo sprout, brittleness aspect is defective.Acid
Bamboo sprout are one pickling sauerkrauts that people like, acid Radix Crotalariae szemoensis are a kind of ambrosias prepared by fermentation for raw material with bamboo sprout,
Acid Radix Crotalariae szemoensis the most preferably remain the nutritional labeling of bamboo sprout, and by fermentation after rich in abundant Lactobacillus, it can press down
The growth of putrefaction bacteria in intestinal processed, weakens the putrefaction bacteria product toxic action at intestinal, and helpful digestion, prevent constipation, prevent thin
Born of the same parents are aging, reduce the effect such as cholesterol, antitumor.Recently, fermentable goods are deep with the local flavor of its nourishing healthy and uniqueness
Liked by consumer.Lactic acid bacteria has the nutritive value improving bamboo-shoot product in bamboo sprout are fermented, and improves the wind of bamboo-shoot product
Taste, prevents corruption, extends the shelf life.Therefore, existing researcher uses the method pickled preparation to have different taste and flavor
Bamboo sprout.Retrieve pertinent literature as follows:
1, Chinese patent, application number: 201310710585.1, denomination of invention: a kind of acid bamboo sprout and preparation method thereof, applicant:
He Fang, address: wild goose Road, Yanshan District, Guilin, Guangxi Zhuang Autonomous Region 18, summary: a kind of acid bamboo sprout and preparation method thereof, institute
State acid bamboo sprout be made up of following raw material: bamboo sprout, Sal, Chinese liquor, white sugar, chilli, potpourri, Bulbus Allii, Fructus Momordicae charantiae slice,
Folium Perillae, red-skin-radish.Its preparation method is: Feedstock treating；Washing；Salt down in advance；Preparation Pickles water；Natural fermentation；Fermenting-ripening；Bag
Dress；Sterilization；Insulation.The feature of this invention is: without any chemical composition or preservative in process of producing product, all
It is pure natural raw material, is a kind of health, safe, green appetizing food；Special taste, acid embrittlement good to eat, can fry, can be as soup
Or the dispensing of dish, also can be used alone；Fully save the nutritional labeling of bamboo sprout, there is multiple efficacies, all-ages；
Technological process is simple, can realize large-scale production.
2, Chinese patent, application number 201310402458.5, denomination of invention: multiple bacteria compound fermentation makes the side of acid Radix Crotalariae szemoensis
Method, patent applicant: Heilongjiang-Prov. Academy of Light Industry Sciences, address: end street, Road Inside Area, Harbin, Heilongjiang Province 43, pluck
Want: the method for multiple bacteria compound fermentation making acid Radix Crotalariae szemoensis refers to the production method of a kind of food, and specifically multi-cultur es mixes
The method closing ferment making acid Radix Crotalariae szemoensis.Preparation 9～the saline solution of 11%, water is boiled, after water cooling, add De Shi breast bar
Bacterium and the seed liquor of Lactobacillus pentosus, stir and i.e. prepare acid Radix Crotalariae szemoensis zymocyte liquid.Choose old tender moderate bamboo sprout, cut Radix Crotalariae szemoensis
Base portion, peels bamboo shell off, cleans, drains away the water, and is cut into two halves from centre, adds in pickle jar, pours acid Radix Crotalariae szemoensis zymocyte liquid into bubble
In dish altar, flood bamboo sprout.Cover thin bamboo strips used for weaving lid, be crossed as " well " font with four bamboo chips, be placed on thin bamboo strips used for weaving lid, at " well " word bamboo chip
Center presses cleans the stone dried, and is sealed by pickle jar, ferments 5～7 days, must become under the conditions of 23～25 DEG C
Product.
3, Chinese patent, application number: 201310679746.5, denomination of invention: the processing method of a kind of pickled sour bamboo shoot, application
People: Zhou Qiao, address: Construction North Road, Xuzhou City of Jiangsu Province Pizhou City is with containing 8th floors 1-201 rooms, International Square north, summary: this invention belongs to
It in vegetable non-staple food manufacture field, it is the processing method of a kind of pickled sour bamboo shoot, it is characterised in that comprise the following steps that: choosing
Material → stripping and slicing, immersion → first stain → multiple stain → packaging.This invention prepare pickled sour bamboo shoot be creamy white, taste acid is salty, clear and melodious can
Mouthful, maintain the delicious flavour of bamboo sprout.This inventive method makes simple, and controllable in technique had both been suitable for family manufacture daily life of a family pickles,
It is also suitable for food enterprise large-scale production.
In above-mentioned 3 parts of documents, the method for salting to acid Radix Crotalariae szemoensis is had nothing in common with each other, and its taste pickling the sour Radix Crotalariae szemoensis obtained is the most different.
But, all add more Sal when bamboo sprout are pickled, put salt in a large number during pickling bamboo sprout, can be caused this type of
Food sodium salt content exceeds standard, and usually feed can cause the burden of kidney, increases the risk that hypertension occurs, and in salinity
Containing the impurity such as nitrite, nitrate, it is possible to create such as harmful substances such as inferior ammonium nitrates, human body is produced not by the most edible meeting
Profit impact.Classical acid Radix Crotalariae szemoensis pickle, avoid using preservative etc. to human body disadvantageousization for extending its shelf-life simultaneously
Learn material to acid Radix Crotalariae szemoensis carry out fresh-keeping, people often use Sal to pickle bamboo sprout, but it is too much to equally exist Sal addition
Problem, when pickling bamboo sprout, Sal addition the most not only makes to pickle the sour Radix Crotalariae szemoensis local flavor obtained and has declined, and affects mouthfeel, and
Easily generating a kind of carcinogen inferior ammonium nitrate, it is unfavorable often to eat health, can induce cancer.And traditional sour Radix Crotalariae szemoensis method for salting
The mode mostly using soaking fermentation is pickled, but it is long to use soaking fermentation mode generally to there is the production cycle, inefficiency
Problem, it is generally required to the brewed long period could eat, and need to consume water, the Pickles water of salt and adjuvant accounts for aborning
Ratio is the highest, is but not used in edible, causes waste；Owing to fermentation time is long, for the varied bacteria growing beyond lactic acid bacteria inhibiting, great Liang Tian
Cause the problems such as finished product salinity height, over-salty, the organization softening even aquation of taste with Sal, and the discharge of high-salt wastewater can be given
Environment brings severe contamination.
Summary of the invention
It is an object of the invention to for the deficiencies in the prior art, it is provided that a kind of acid Radix Crotalariae szemoensis, without the production method of water by fermentation, use
The method production acid Radix Crotalariae szemoensis are without adding too much Sal, and without any chemical preservative, whole production process uses physics side
Bamboo sprout are carried out without water by fermentation by method, it is not necessary to additionally add moisture, and fermenting speed is fast, with short production cycle；Produce during the fermentation
The natural lactic acid bacteria useful to human body, improves the storability of acid Radix Crotalariae szemoensis, extends the holding time of acid Radix Crotalariae szemoensis, produces the sour Radix Crotalariae szemoensis obtained
Salinity is low, tasty mouthfeel, can help digest by appetite stimulator.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of acid Radix Crotalariae szemoensis, without the production method of water by fermentation, comprise the following steps:
(1) Radix Crotalariae szemoensis are selected: select the bamboo sprout of fresh stalwartness, the oldest fiber in excision Radix Crotalariae szemoensis foundation portion, more longitudinally scratch bamboo shell with cutter, peel off,
Core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, then clean section and obtain fresh bamboo shoots；
(2) soak: in fresh bamboo shoots, add clear water submergence, after soaking 10-15 hour at normal temperatures, bamboo sprout are picked up and drains, and
Controlling its quality moisture content is 92%-95%；
(3) allotment: according to bamboo sprout: Sal: Fructus Capsici: anistree: Rhizoma Zingiberis Recens: Bulbus Allii rice is 100-150:0.5-1.5:0.3-0.5:0.4-
The weight ratio of 0.8:2-3:1-2 adds Sal, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice mixing and stirring in bamboo sprout, obtains thing
Material；
(4) sealing and fermenting: charge material in vacuum seal bag, vacuum seals, it is ensured that seals intact, places the most at normal temperatures
The sky of 6-8 without water by fermentation；
(5) sterilization treatment: the sour Radix Crotalariae szemoensis after packaging and ferment use pasteurization or the sterilization of high temperature sterilization method；
(6) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Above-mentioned sour Radix Crotalariae szemoensis are without the production method of water by fermentation, and the bamboo sprout of the fresh stalwartness described in step (1) are a length of 60-of Radix Crotalariae szemoensis
80cm, digs out less than 24 hours, old tender moderate bamboo sprout.
Bamboo sprout, without the production method of water by fermentation, are cleaned section in step (1), are by bamboo sprout with microtome by above-mentioned sour Radix Crotalariae szemoensis
Cutting into a length of 4～5cm, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm.
Above-mentioned sour Radix Crotalariae szemoensis are without the production method of water by fermentation, the specific practice of the pasteurization sterilization described in step (5)
At 100 DEG C, sterilize 5～10min for: sour Radix Crotalariae szemoensis after packaging and ferment, after sterilization terminates, be immediately placed in cold water cooling
To 30 DEG C；Described high temperature sterilization method is to be sterilized by steam, and temperature is arranged on 105～115 DEG C, sterilizes 3-5 minute,
After sterilization terminates, it is cooled to room temperature.
The invention have the benefit that
1, in the fermentation of acid Radix Crotalariae szemoensis of the present invention, the adding proportion of acid Radix Crotalariae szemoensis and Sal is 100-150:0.5-1.5, relative to traditional pickling process
Adding the amount of Sal in acid Radix Crotalariae szemoensis, the addition of Sal of the present invention is little, will not produce that finished product salinity is high, sodium salt content exceeds standard,
The problems such as taste is over-salty, organization softening, it is low that the present invention produces the sour Radix Crotalariae szemoensis salinity obtained, salty acid appropriateness, in good taste.
2, the present invention adds Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice, Fructus Capsici (Classification system Capsicum in bamboo sprout
Annuum) can stimulate oral mucosa, cause the wriggling of stomach, promote salivation, appetite strengthening, facilitating digestion, pungent has kills
Bacterium, seasoning, nutrition, the function such as dispel cold；Anistree (formal name used at school: Illicium verum), warm in nature, acrid in the mouth.There is warming YANG to expel cold, only regulate the flow of vital energy
Effect of pain has the effect of raw meat, flavouring, sterilization；Rhizoma Zingiberis Recens (Classification system Zingiber officinale Roscoe) has
Dissipate, preventing or arresting vomiting, the effect such as cough-relieving, have fabulous sterilization, antiinflammatory, Detoxication.Bulbus Allii rice (Classification system Allium sativum
L.) warming middle-JIAO stomach invigorating, helps digestion and regulates the flow of vital energy, and in Bulbus Allii, sulfur-containing compound has strong antibacterial and anti-inflammation functions.By Fructus Capsici, anise, Rhizoma Zingiberis Recens
Putting into mixed fermentation in bamboo sprout with Bulbus Allii rice, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice can play and sterilize and the effect of seasoning, and according to
Suitably part by weight mixed fermentation, can make to produce the sour Radix Crotalariae szemoensis tasty mouthfeel obtained, unique.
3, the present invention uses the mode without water by fermentation to produce acid Radix Crotalariae szemoensis, during sealing and fermenting, creates human body useful
Natural lactic acid bacteria, lactic acid bacteria carries out metabolism, can produce the VB1 of needed by human, VB2, VB6, VB12, nicotinic acid, folic acid and
The nutrient substance such as aminoacid, improve the nutritive value of acid Radix Crotalariae szemoensis, the lactic acid bacteria phase owing to there is not moisture diluting effect, in acid Radix Crotalariae szemoensis
Higher to concentration, and owing to without water by fermentation, the water solublity nutritional labeling in acid Radix Crotalariae szemoensis will not be sent out as soaking fermentation in a large number
Ferment liquid dilutes, so acid Radix Crotalariae szemoensis of the present invention are high to the practical efficiency of nutrient substance without the lactic acid bacteria produced during water by fermentation,
Ferment vigorous, substantially increase the speed of fermentation.The lactic acid bacteria produced in sweat can also stop the growth of putrid and deteriorated bacterium,
The growth of the general pathogen that suppression is mingled in bamboo sprout, thus improve the storability of bamboo sprout, extend the edible date of Radix Crotalariae szemoensis.
4, the sour Radix Crotalariae szemoensis of the present invention are without the production method of water by fermentation, use the method without water by fermentation to pickle bamboo sprout,
The sour micro-acid of Radix Crotalariae szemoensis acidity arrived, employing the method production acid Radix Crotalariae szemoensis are without adding too much Sal, without any chemical preservative, whole
Individual production process uses physical method to carry out bamboo sprout without water by fermentation, it is not necessary to extra interpolation moisture or fermentation liquid, reduces production
Cost, and compared to soaking fermentation technique, the present invention is very fast without the method fermenting speed of water by fermentation, with short production cycle, efficiency
Higher, it is not necessary to fermentation i.e. can get product for a long time.
5, a kind of acid of present invention Radix Crotalariae szemoensis are without the production method of water by fermentation, and processing step is simple, production process sets without complicated
Standby and place, production cost is low, produces the sour Radix Crotalariae szemoensis obtained and remains the nutritional labeling of bamboo sprout, acid embrittlement tasty and refreshing, tasty mouthfeel, acid Radix Crotalariae szemoensis
Storability good, can preserve 18 months under room temperature, extend the edible date of Radix Crotalariae szemoensis, and the present invention produces the sour Radix Crotalariae szemoensis obtained and taking
Can No clean when eating.The natural lactic acid bacteria that acid Radix Crotalariae szemoensis of the present invention produce during the fermentation can stimulate intestinal, promotes to wriggle, dimension
Holding intestinal normal physiological function, enhance the health-care effect of acid Radix Crotalariae szemoensis, the product of the present invention is commercially welcome by consumer deeply.
6, the present invention produces the sour Radix Crotalariae szemoensis obtained the delicate fragrance of fresh Radix Crotalariae szemoensis, fresh and crisp, unique flavor, containing abundant cellulose,
Enterokinesia, appetite stimulator can be promoted, belong to natural low fat, low-calorie diet.The present invention produce the sour Radix Crotalariae szemoensis that obtain have appetite promoting and the spleen strengthening,
Logical intestinal defecation, enhancing human body immunity power, stomach function regulating, relieving restlessness, solve raw meat poison, remove the health-care effects such as cold and heat, wind and heat dispersing, eliminating damp, detoxifying,
Good health care effect.
Detailed description of the invention
Embodiment 1
A kind of acid Radix Crotalariae szemoensis, without the production method of water by fermentation, comprise the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 60-65cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) soak: in fresh bamboo shoots, add clear water submergence, after soaking 10 hours at normal temperatures, bamboo sprout are picked up and drains, and control
Its quality moisture content is 92%-95%；
(3) allotment: according to bamboo sprout: Sal: Fructus Capsici: anistree: Rhizoma Zingiberis Recens: Bulbus Allii rice is that the weight ratio of 100:0.5:0.3:0.4:2:1 exists
Bamboo sprout add Sal, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice mixing and stirring, obtains material；
(4) sealing and fermenting: charge material in vacuum seal bag, vacuum seals, it is ensured that seals intact, places the most at normal temperatures
Without water by fermentation 6 days；
(5) sterilization treatment: sour Radix Crotalariae szemoensis after packaging and ferment use pasteurization sterilize at 100 DEG C 5min, and sterilization is tied
Shu Hou, is immediately placed in cold water and is cooled to 30 DEG C；
(6) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 2
A kind of acid Radix Crotalariae szemoensis, without the production method of water by fermentation, comprise the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 65-70cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) soak: in fresh bamboo shoots, add clear water submergence, after soaking 12 hours at normal temperatures, bamboo sprout are picked up and drains, and control
Its quality moisture content is 92%-95%；
(3) allotment: according to bamboo sprout: Sal: Fructus Capsici: anistree: Rhizoma Zingiberis Recens: Bulbus Allii rice is the weight of 110:0.8:0.4:0.5:2.3:1.2
Than adding Sal, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice mixing and stirring in bamboo sprout, obtain material；
(4) sealing and fermenting: charge material in vacuum seal bag, vacuum seals, it is ensured that seals intact, places the most at normal temperatures
Without water by fermentation 7 days；
(5) sterilization treatment: the sour Radix Crotalariae szemoensis after packaging and ferment use high temperature sterilization method to be sterilized by steam, and temperature is arranged
At 105～115 DEG C, sterilize 4 minutes, after sterilization terminates, be cooled to room temperature；
(6) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 3
A kind of acid Radix Crotalariae szemoensis, without the production method of water by fermentation, comprise the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 70-75cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) soak: in fresh bamboo shoots, add clear water submergence, after soaking 14 hours at normal temperatures, bamboo sprout are picked up and drains, and control
Its quality moisture content is 92%-95%；
(3) allotment: according to bamboo sprout: Sal: Fructus Capsici: anistree: Rhizoma Zingiberis Recens: Bulbus Allii rice is the weight of 125:1.2:0.4:0.6:2.5:1.5
Than adding Sal, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice mixing and stirring in bamboo sprout, obtain material；
(4) sealing and fermenting: charge material in vacuum seal bag, vacuum seals, it is ensured that seals intact, places the most at normal temperatures
Without water by fermentation 8 days；
(5) sterilization treatment: sour Radix Crotalariae szemoensis after packaging and ferment use pasteurization sterilize at 100 DEG C 8min, and sterilization is tied
Shu Hou, is immediately placed in cold water and is cooled to 30 DEG C；
(6) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 4
A kind of acid Radix Crotalariae szemoensis, without the production method of water by fermentation, comprise the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 75-80cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) soak: in fresh bamboo shoots, add clear water submergence, after soaking 15 hours at normal temperatures, bamboo sprout are picked up and drains, and control
Its quality moisture content is 92%-95%；
(3) allotment: according to bamboo sprout: Sal: Fructus Capsici: anistree: Rhizoma Zingiberis Recens: Bulbus Allii rice is the weight of 140:1.3:0.5:0.7:2.7:1.8
Than adding Sal, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice mixing and stirring in bamboo sprout, obtain material；
(4) sealing and fermenting: charge material in vacuum seal bag, vacuum seals, it is ensured that seals intact, places the most at normal temperatures
Without water by fermentation 7 days；
(5) sterilization treatment: the sour Radix Crotalariae szemoensis after packaging and ferment use high temperature sterilization method to be sterilized by steam, and temperature is arranged
At 105～115 DEG C, sterilize 3-5 minute, after sterilization terminates, be cooled to room temperature；
(6) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 5
A kind of acid Radix Crotalariae szemoensis, without the production method of water by fermentation, comprise the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 60-80cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) soak: in fresh bamboo shoots, add clear water submergence, after soaking 15 hours at normal temperatures, bamboo sprout are picked up and drains, and control
Its quality moisture content is 92%-95%；
(3) allotment: according to bamboo sprout: Sal: Fructus Capsici: anistree: Rhizoma Zingiberis Recens: Bulbus Allii rice is that the weight ratio of 150:1.5:0.5:0.8:3:2 exists
Bamboo sprout add Sal, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice mixing and stirring, obtains material；
(4) sealing and fermenting: charge material in vacuum seal bag, vacuum seals, it is ensured that seals intact, places the most at normal temperatures
Without water by fermentation 8 days；
(5) sterilization treatment: sour Radix Crotalariae szemoensis after packaging and ferment use pasteurization sterilize at 100 DEG C 10min, and sterilization is tied
Shu Hou, is immediately placed in cold water and is cooled to 30 DEG C；
(6) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Product quality detects:
The present invention is produced the sour Radix Crotalariae szemoensis obtained and carries out base according to GB5009 " food hygiene detection method-physics and chemistry part " standard test
This composition detection；Carry out Micro biological Tests according to GB4789-2003 " microbiological test of food hygiene " standard, testing result with
State compulsion standard NY/T 1048-2006 pollution-free food compares, and concrete outcome is as shown in table 1 below:
Above-mentioned visible, the present invention produces the sour Radix Crotalariae szemoensis obtained, and indices all meets concerned countries forces the requirement of standard, Er Qiejing
Crossing the inventor's further detection to acid Radix Crotalariae szemoensis nutrient composition, sour Radix Crotalariae szemoensis protein, total sugar content that discovery production obtains are less, meals
Food fiber content is 1.82 ± 0.06g/l00g, and detects discovery acid Radix Crotalariae szemoensis rich in the necessary 7 kinds of aminoacid of human body.
Claims (4)
1. sour Radix Crotalariae szemoensis are without the production method of water by fermentation, it is characterised in that comprise the following steps:
(1) Radix Crotalariae szemoensis are selected: select the bamboo sprout of fresh stalwartness, the oldest fiber in excision Radix Crotalariae szemoensis foundation portion, more longitudinally scratch bamboo shell with cutter, peel off,
Core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, then clean section and obtain fresh bamboo shoots；
(2) soak: in fresh bamboo shoots, add clear water submergence, after soaking 10-15 hour at normal temperatures, bamboo sprout are picked up and drains, and
Controlling its quality moisture content is 92%-95%；
(3) allotment: according to bamboo sprout: Sal: Fructus Capsici: anistree: Rhizoma Zingiberis Recens: Bulbus Allii rice is 100-150:0.5-1.5:0.3-0.5:0.4-
The weight ratio of 0.8:2-3:1-2 adds Sal, Fructus Capsici, anise, Rhizoma Zingiberis Recens and Bulbus Allii rice mixing and stirring in bamboo sprout, obtains thing
Material；
(4) sealing and fermenting: charge material in vacuum seal bag, vacuum seals, it is ensured that seals intact, places the most at normal temperatures
The sky of 6-8 without water by fermentation；
(5) sterilization treatment: the sour Radix Crotalariae szemoensis after packaging and ferment use pasteurization or the sterilization of high temperature sterilization method；
(6) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Acid Radix Crotalariae szemoensis the most according to claim 1 are without the production method of water by fermentation, it is characterised in that new described in step (1)
The bamboo sprout of fresh stalwartness are a length of 60-80cm of Radix Crotalariae szemoensis, dig out less than 24 hours, old tender moderate bamboo sprout.
Acid Radix Crotalariae szemoensis the most according to claim 1 are without the production method of water by fermentation, it is characterised in that bamboo sprout are washed in (1) by step
Clean section, is, with microtome, bamboo sprout cut into a length of 4～5cm, and width is 1.5～2 cm, and thickness is 0.15-0.2cm's
Radix Crotalariae szemoensis sheet.
Acid Radix Crotalariae szemoensis the most according to claim 1 are without the production method of water by fermentation, it is characterised in that the bar described in step (5)
The specific practice of family name's bactericidal assay sterilization is: the sour Radix Crotalariae szemoensis after packaging and ferment sterilizes 5～10min at 100 DEG C, and sterilization is tied
Shu Hou, is immediately placed in cold water and is cooled to 30 DEG C；Described high temperature sterilization method is to be sterilized by steam, and temperature is arranged on
105～115 DEG C, sterilize 3-5 minute, after sterilization terminates, be cooled to room temperature.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495225A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of preparation method for instant acid bamboo shoot of uncapping |
| CN107625089A (en) * | 2017-08-18 | 2018-01-26 | 李德新 | A kind of preparation method of less salt ecological acid bamboo shoot entirely |
| CN108523057A (en) * | 2018-03-19 | 2018-09-14 | 晴隆县布依特色食品有限公司 | A kind of natural fermented method of acid bamboo shoot |
| CN108967966A (en) * | 2018-06-12 | 2018-12-11 | 黔西南州林晨黔农业发展有限公司 | A kind of processing method of anhydrous acid bamboo shoot |
| CN110432464A (en) * | 2019-08-30 | 2019-11-12 | 四川丰泰食品科技有限公司 | A kind of preparation process for bamboo shoots of fermenting |
| CN111011780A (en) * | 2019-12-18 | 2020-04-17 | 广西欧唛果科技有限公司 | Digestion-aiding fermentation type instant flavored bamboo shoot and preparation method thereof |
| CN112205596A (en) * | 2020-09-22 | 2021-01-12 | 柳州市美申园食品科技有限公司 | Processing method of pickled bamboo shoots with special flavor |
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| CN1334025A (en) * | 2001-08-03 | 2002-02-06 | 蒋文敏 | Process for preparing sour-and-hot bamboo shoot |
| CN104664293A (en) * | 2015-01-09 | 2015-06-03 | 利川铭锐生物科技有限公司 | Pickled spiny bamboo shoot and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334025A (en) * | 2001-08-03 | 2002-02-06 | 蒋文敏 | Process for preparing sour-and-hot bamboo shoot |
| CN104664293A (en) * | 2015-01-09 | 2015-06-03 | 利川铭锐生物科技有限公司 | Pickled spiny bamboo shoot and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495225A (en) * | 2017-08-18 | 2017-12-22 | 李德新 | A kind of preparation method for instant acid bamboo shoot of uncapping |
| CN107625089A (en) * | 2017-08-18 | 2018-01-26 | 李德新 | A kind of preparation method of less salt ecological acid bamboo shoot entirely |
| CN108523057A (en) * | 2018-03-19 | 2018-09-14 | 晴隆县布依特色食品有限公司 | A kind of natural fermented method of acid bamboo shoot |
| CN108967966A (en) * | 2018-06-12 | 2018-12-11 | 黔西南州林晨黔农业发展有限公司 | A kind of processing method of anhydrous acid bamboo shoot |
| CN110432464A (en) * | 2019-08-30 | 2019-11-12 | 四川丰泰食品科技有限公司 | A kind of preparation process for bamboo shoots of fermenting |
| CN111011780A (en) * | 2019-12-18 | 2020-04-17 | 广西欧唛果科技有限公司 | Digestion-aiding fermentation type instant flavored bamboo shoot and preparation method thereof |
| CN112205596A (en) * | 2020-09-22 | 2021-01-12 | 柳州市美申园食品科技有限公司 | Processing method of pickled bamboo shoots with special flavor |
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