METHOD FOR PREPARATION OF BAMBOO SHOOT ROASTED IN HOT PEBBLE

摘要

PPROBLEM TO BE SOLVED: To provide a bamboo shoot roasted in hot pebbles (Ishiyaki Takenoko) having good taste and palatability comprising concentrated bamboo shoot taste throughout the year absolutely without using additives for semidry preservation by steaming and boiling a bamboo shoot with hot steam bubble in the cooking process of bamboo shoot taking advantage of characteristics of bamboo shoot, and arbitrarily evaporating and removing a proper amount of water in the roasted bamboo shoot. PSOLUTION: A sheathed bamboo shoot 1 is vertically embedded, directing the root downward, in hot pebbles placed on the bottom of an ecological pot containing a small amount of rice bran soup, the pot is closed with an upper lid, the pot oven is fired to heat the pot for about 5 min to begin the boiling of the soup and generate hot steam bubbles of about 98C, the heating of the bamboo shoot is continued for about 20 min to finish the steam bubble boiling, the boiled bamboo shoot is roasted on an extremely slow fire for a definite time at a proper temperature of about 130C while extracting the boiled soup (containing the evaporated and condensed water contained in the bamboo shoot) to evaporate about 45% of the contained water to obtain a semi-dried product, the fire is extinguished, the lid of the pot is opened, the content is cooled for about 15 min, the roasted bamboo shoot is taken out of the pot and cut in a longitudinal direction, the outer sheath is removed, the sheathed bamboo shoot is washed with running fresh water, a proper amount of the product is put into an ample sized net bag, exposed to water in a fresh water tank to remove harshness and drained, and the obtained Ishiyaki Takenoko is vacuum packed and sterilized to obtain a delicious food material having concentrated taste and good palatability and flavor and available throughout the year. PCOPYRIGHT: (C)2010,JPO&INPIT