The invention discloses a
processing method of primary taste
clean water bamboo shoots. The
processing method comprises the steps of (1) performing pretreatment; (2) performing vacuum low-temperatureprecooking in a
citric acid aqueous solution for 1-2h; (3) performing low-temperature
water rinsing; (4) performing vacuum low-temperature recooking in a
mixed solution of salt and Baijiu for 10-30min; (5) performing low-temperature cooling with running water; (6) adding a fresh keeping agent and bacteriostat, regulating the pH with
citric acid, and performing packing; and (7) performing sterilization and performing cooling. According to the
processing method, the working procedure of cooking twice under the vacuum low-temperature condition at the weak acid environment is adopted, so that mostof
nutrient value can be reserved, the running off of beneficial components can be avoided to the greater extent, besides, the complete tissue shape can be maintained, the precooking and the recooking time can also be prolonged, white precipitate can be reduced greatly, and the bitterness of
bamboo shoots can be efficiently removed. The processing method also comprises the working procedures of low-temperature cooling and rinsing, so that the
clean water bamboo shoots can be clear and melodious in mouth feel, and is free from bitterness, and bright in color.