Manufacture method of ready-to-eat pickled bamboo shoots

The present invention relates to a manufacture method of ready-to-eat pickled bamboo shoots. The manufacture method comprises the following steps: (1) fresh bamboo shoot pretreating; (2) air-drying; (3) sealed container treating; and (4) pickling. According to the manufacture method of the ready-to-eat pickled bamboo shoots, bamboo shoot cores are cut into bamboo shoot slices with an appropriate width and thickness, so that the pickled bamboo shoot slices are crisp, fragrant and refreshing; the bamboo shoot slices are put under sunshine to be air-dried to remove excessive moisture in the bamboo shoot slices and at the same time a sterilizing and disinfecting function is played; an anhydrous fermentation method is used to conduct the pickling on the bamboo shoot slices, effects of harmful microorganisms in water on the bamboo shoot slices can be reduced, and the shelf life of the pickled bamboo shoot slices is extended; and a chili layer with an appropriate thickness is spread on a bamboo shoot slice layer, then an edible salt layer is sprayed on the chili layer, and the chili layer and edible salt layer can play an air isolation function, so that the bamboo shoot slices are more easy to ferment successfully, at the same time a seasoning function is played, and the pickled bamboo shoot slices are sour, hot and refreshing. Besides, the manufacture method is simple, and the pickled bamboo shoots are ready to eat and easy for promotion and application.