The invention relates to the process field of
bamboo shoot processing, and specially relates to a warm-water fermenting method for boiled
bamboo shoots, which is applied to a production process of
processing boiled
bamboo shoot cans. The invention aims to provide a warm-water fermenting method for boiled
bamboo shoots, which reduces the
processing procedures in the production process of processing boiled
bamboo shoot cans, and shortens the
fermentation time. The warm-water fermenting method for boiled
bamboo shoots, provided by the invention, comprises the following steps of: 1, boiling cleaned bamboo shoots with shells for 60-80 minutes, and changing the water for cooling for 25-35 minutes; 2, shelling the bamboo shoots obtained in the step 1, cleaning the bamboo shoots and then placing the bamboo shoots into a container, adding
warm water at the temperature of 35-37 DEG C into the container for soaking the bamboo shoots for 11-12 hours, and then changing
warm water at the temperature of 35-37 DEG C for soaking the bamboo shoots for 11-12 hours; and 3, changing the water, carrying out sterilization on the bamboo shoots for 110-130 minutes at the temperature of 95-97 DEG C, and then, sealing the bamboo shoots. Compared with traditional boiled bamboo
shoot making methods, the method provided by the invention reduces the processing procedures and shortens the
fermentation time, finished products are uneasy to decay, a can-expanding phenomenon is uneasy to occur, the pH value is stable, the operation process is simple and convenient, and the production efficiency is high, therefore, the method is suitable for the large-scale application in the canned boiled bamboo
shoot processing industry.