Frozen seasoned bamboo shoots

摘要

PPROBLEM TO BE SOLVED: To provide frozen seasoned bamboo shoots obtained through boiling bamboo shoots followed by soaking the bamboo shoots in seasoning liquid to season the bamboo shoots followed by separately freezing the seasoned bamboo shoots. PSOLUTION: The frozen seasoned bamboo shoots are obtained through the following process: boiling bamboo shoots with water; immersing the boiled bamboo shoots under running water at a water temperature of 18°C; classifying the bamboo shoots; washing the classified bamboo shoots with water for 2 min; boiling the washed bamboo shoots in water so as to be at 100°C followed by cooling in running water at a water temperature of 18°C so that the product temperature of the bamboo shoots becomes ≤25°C; draining the cooled bamboo shoots; soaking 1,000 g of the bamboo shoots in seasoning liquid where 14.3 g of trehalose and 18.4 g of sorbitol are in 800 g of water dissolved for 1 h; adding 20.4 g of bonito soup stock and 57.1 g of sugar to the seasoning liquid and boiling the seasoning liquid followed by heating the seasoning liquid for 7 min; adding 91.8 g of soy sauce, 1.6 g of salt and 3.1 g of sodium glutamate to the seasoning liquid; heating the seasoning liquid so as to make sugar content get to 18; adding 18.4 g of Mirin (sweet sake) and 18.4 g of sake to the seasoning liquid; heating the seasoning liquid for 2 min; leaving the seasoning liquid for 2 h followed by reheating the bamboo shoots for ≥1 min until the temperature of the center of each of the bamboo shoots gets to 70°C to season the bamboo shoots; and taking out the seasoned bamboo shoots from the seasoning liquid to subject the seasoned bamboo shoots to vacuum cooling followed by separately freezing the cooled seasoned bamboo shoots at ≤-40°C for 30 min. PCOPYRIGHT: (C)2007,JPO&INPIT