Process of pickled bamboo shoots

Abstract

A technology for preparing the preserved bamboo shoot includes such steps as preboiling the bamboo shoot, cooling in cold water, removing shells, shaping, washing, loading in cans, sterilizing, and storing. Before eaten, it is slightly dried for drying its surface, then fried in oil until it becomes golden, and finally cooked.

Description

Technical field [0001] The invention relates to a processing technology of moso bamboo shoots. Background technique [0002] In recent years, bamboo shoots and bamboo forests in various parts of our country have developed rapidly, with a substantial increase in output. At the same time, it has promoted the development of the bamboo shoot processing industry. However, the main problem that has plagued the bamboo shoots processing industry for many years is that the seasonality of bamboo shoots processing is too strong. Generally, the processing time of spring bamboo shoots is only 20-25 days, and the high-yield period is only 10 days before and after Qingming. Hundreds of tons of bamboo shoots per day make it very difficult for our processing companies. Faced with the painstakingly cultivated bamboo shoots of farmers, the processing companies have to purchase them. However, due to the limitation of processing capacity, it is impossible to process all the ba...

AI Technical Summary

Problems solved by technology

However, the main problem that has plagued the bamboo shoot processing industry for many years is that the processing of bamboo shoots is too seasonal. Generally, the processing time for spring bamboo shoots is only 20-25 days, and the high-yield period is only 10 days before and after Qingming.

Hundreds of tons of bamboo shoots per day make our processing enterprises very difficult. Faced with the bamboo shoots cultivated by farmers, processing companies have to purchase them. However, due to the limitation of processing capacity, it is impossible to process all of them into finished bamboo shoots in a short time. It's a pity that the bamboo shoots rotted in vain

Especially in recent years, the Japanese market has been weak, and export prices and sales have dropped sharply, which has exacerbated the difficulties of seasonal processing

In addition, canned bamboo shoots on the market are generally adjusted to pH, which changes the original taste of fresh bamboo shoots