How to make bamboo shoots delicious?

1 Qingshui bamboo shoots

The large-scale production of Qingshui bamboo shoots began in the 1980s. The products are mainly 9 L and 18 L canned bamboo shoots, which are mainly exported to Japan. In recent years, 150~500 g vacuum small package boiled bamboo shoots have been favored by consumers and achieved good economic benefits. Canned bamboo shoots are generally divided into: whole package, mixed package, piece package, strip package and diced package. The processing flow is generally fresh bamboo shoots → screening → dicing and peeling → grading → pre-cooking with clear water → cooling and rinsing → trimming and picking → canning → soup injection → venting → sealing → sterilization → cooling → finished product.

2 seasoned bamboo shoots

With the improvement of living standards, ready-to-eat convenience foods such as soft-packed seasoned bamboo shoots are favored by consumers because of their convenience, health and delicious taste. Many manufacturers have developed convenient products, such as oil smoke bamboo shoots, spicy bamboo shoots, jade bamboo shoots, diced bamboo shoots and bamboo shoots. The processing technology of seasoned bamboo shoots is generally: raw materials → dressing and cleaning → cutting → cooking and color protection → cooling → draining → seasoning → bagging and sealing → sterilization → finished products.

3 pickled bamboo shoots

The curing of bamboo shoots uses the processes of high osmotic pressure of salt, microbial fermentation and protein decomposition to inhibit the activities of harmful microorganisms and give the products a unique flavor. Bamboo shoots have non-fermented curing and fermented curing. Because of the large amount of salt or other pickling materials, the lactic acid fermentation of microorganisms in the pickling process was completely inhibited. A small amount of salt, spices and other curing materials are added to the fermented curing products. In the curing process, the flavor of bamboo shoots is enhanced by fermentation, and the lactic acid produced in the fermentation process plays an antiseptic role together with the added salt and spices.

4 dried bamboo shoots

Dried bamboo shoots are also called dried bamboo shoots. Dried bamboo shoots are made from fresh bamboo shoots by pretreatment, salting fermentation, drying or direct drying without salting fermentation. Drying makes bamboo shoot products have good preservation. Dried bamboo shoots produced by traditional technology are prone to browning during storage, which affects the appearance. Therefore, sulfur preparations are often used as color fixative in the smoking process, which leads to excessive sulfur content in the products and is harmful to health.

5 bamboo shoot juice drink

Bamboo shoots are sweet, slightly cold, clear away heat and phlegm, and diuretic, which can be used to make bamboo shoot juice drinks. Bamboo shoot leftovers have high nutritional value, and juice can be processed into drinks. The composition of bamboo shoot boiled juice is similar to that of fresh bamboo shoot juice, which can be used as raw material for bamboo shoot juice beverage production, and opens up a new way for bamboo shoot cannery to turn waste into treasure and make comprehensive utilization. Therefore, the research and development of bamboo shoot juice beverage greatly improved the comprehensive utilization rate of bamboo shoots.