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Harvest and Preservation Technology of Bamboo Shoots
Bamboo shoots are traditional foods in China. They are rich in nutrition and are people's favorite vegetables. Bamboo shoots are used for the processing of clear water bamboo shoots as well as for the production of various seasoned bamboo shoots, except for vegetable fresh food. Because the production of bamboo shoots is concentrated and the season is short, it often leads to the production of bamboo shoots and seasons that are no longer amenable to processing and rotten bamboo shoots. However, in the off-season, there are no bamboo shoots in the market. Therefore, it is necessary to use fresh-keeping technology to adjust the market supply of bamboo shoots. 1. Harvest of bamboo shoots: The winter bamboo shoots harvested in winter and the spring bamboo shoots harvested before and after Ching Ming Festival are mainly used. Bamboo shoots are harvested for a suitable period when the bamboo shoots have just emerged from the soil. They are harvested too late and have a lot of fiber and bitterness. When harvesting, open the soil around the bamboo shoots, expose the bamboo whip, cut off the base of the bamboo shoot with a knife, remove the bamboo shoots, and then fill the pit with a cover, so as not to affect the continued growth of the mother bamboo. 2. Winter bamboo shoots storage: Bamboo shoots should be stored at a temperature of 0 to 1°C and a relative humidity of 90% to 95%. 1 Burial: Strictly select and remove damaged, dried and soft-frozen bamboo shoots. Short-term storage can be piled up in the cool outdoor place with wet sandy soil. The height is about 1m, covered with 10cm of sand, covered with straw, Prevent sun and rain. When burying bamboo shoots in winter, the bamboo shoots should be placed in the wet sand pile and stored for more than one month. If it takes a long time to store, dig pits outdoors, then stack the selected bamboo shoots and sand in the pits, cover with a thick layer of soil, and cover with straw. Do not cover with plastic film and splash water to prevent deterioration. 2 Saline immersed: Place the entire bamboo shoots in the pickle jar (or pool) and dip it with concentrated salt water. It can be stored for about 2 months. The quality of bamboo shoots and the color of bamboo shoots do not change. When consumed, it must be soaked in water to desalt. 3 Preservation agent storage and storage: firstly use 25% sodium sulfite, 30% sodium bicarbonate, 10% calcium oxide, and 40% garlic extract to make the preservative, then select bamboo shoots with relatively smooth incision and soaked with preservatives. , And then use liquid paraffin smear incision, into a plastic mesh bag, placed in the indoor swing, can be mildew and reduce water loss. In 1 ~ 5 °C conditions, can be stored for more than 1 month. 3. Spring bamboo shoots storage: Spring bamboo shoots are harvested at a time when the high temperature is coming. The bamboo shoots are in a period of vigorous growth and growth. It is necessary to control the decay through cold storage. The specific approach is to select the new harvest spring bamboo shoots, first into the cold shelves or pre-cooling baskets stacked, and then into a 0.02 ~ 0.03mm thick polyethylene plastic bag, sealed and placed in the cold shelves , Control the cold storage constant at 0 ~ 1 °C, and maintain a relative humidity of 90% ~ 95%, can be preserved for more than 1 month.