CN1334025A - Process for preparing sour-and-hot bamboo shoot - Google Patents

Abstract

A sour-and-hot bamboo shoot is prepared from fresh bamboo shoot, sour hot pepper and refined table salt through preserving. Its advantages are retaining the natural nutrients, gay lustre, agreeable taste, promoting appetite and long storage period.

Description

The preparation method of sour-and-hot bamboo shoot

The present invention relates to a kind of preparation method of food, be specifically related to a kind of preparation method of sour-and-hot bamboo shoot.

Bamboo shoots are that people like one of dish of food, but because the restriction in season, fresh bamboo shoots can not have throughout the year, in the prior art, bamboo shoots are made the various practices of having of instant food, but be to boil or dry mostly, make again and make things convenient for bamboo shoots, because high temperature dries, make the nutrition of bamboo shoots be subjected to certain infringement, and making things convenient for of having also contains anticorrisive agent in the bamboo shoots, though made things convenient for people edible, the nutrient for plants in the bamboo shoots then has been subjected to destruction.

The objective of the invention is to: provide a kind of without high temperature, do not contain anticorrisive agent, keep bamboo shoots full-natural nutritive composition, the preparation method of the sour-and-hot bamboo shoot of vinegar-pepper moderate, clear and melodious, appetizing.

The present invention is achieved in that its making step is: A, select bright red hot pepper to clean, add garlic, be broken into granule thick chilli sauce, add refined salt, ginger slice, dress altar sealing 15-30 days, acid pepper; B, select fresh bamboo shoots, shell, clean chopping; C, bright bamboo shoot silk, acid pepper, refined salt are mixed thoroughly in 100: 15: 4 ratio, dress altar sealing 10-25 days promptly gets sour-and-hot bamboo shoot.

The present invention compared with prior art has the following advantages:

1, product of the present invention belongs to the plain meat and fish dishes of the less salt romaine lettuce of pickling, and without high temperature, does not contain any anticorrisive agent and pigment, has kept bamboo shoots natural plant composition;

2, product color of the present invention is bright-coloured, and red white clearly demarcated, vinegar-pepper flavor is moderate, clear and melodious, tasty and refreshing, appetizing, and energy long preservation, instant edible;

3, preparation method uniqueness of the present invention, technological process is simple, is suitable for suitability for industrialized production.

The embodiment of the invention:

Select 50 jin of fresh chillis, remove the base of a fruit, clean, add 5 jin in garlic (peeling), be broken into granule thick chilli sauce, add 2 jin of refined salt, add 4 jin of ginger slices, stir, dress altar sealing 18 days promptly gets sour pimiento; Select new fresh bamboo shoots to shell, removed old and tender excessively bamboo shoots, clean, be cut into silk; Add 15 jin of acid peppers, 4 jin of refined salt in 100 jin of fresh bamboo shoots silks, stir, pack is taken out in dress altar sealing 15 days, ultraviolet disinfection, and the vacuum seal packing promptly gets sour-and-hot bamboo shoot.

Claims (1)

1, a kind of preparation method of sour-and-hot bamboo shoot is characterized in that: its making step is: A, select bright red hot pepper to clean, add garlic, be broken into granule thick chilli sauce, add refined salt, ginger slice, dress altar sealing 15-30 days, acid pepper; B, select fresh bamboo shoots, shell, clean chopping; C, bright bamboo shoot silk, acid pepper, refined salt are mixed thoroughly in 100: 15: 4 ratio, dress altar sealing 10-25 days promptly gets sour-and-hot bamboo shoot.