1 main raw and auxiliary materials ① raw material requirements Bamboo shoots tissue tender, no bitterness and other odors. Such as moso bamboo, early bamboo, feed chicken bamboo shoots. ② Auxiliary materials salt should be in line with GB5461-85 "edible salt standard" in the provisions of the first class refined salt. White wine should be consistent with the provisions of GB2757-81 "distilled spirits and prepared wine health standards". White sugar shall comply with the provisions of GB 317-84 "White Sugar Standard". Spices Cumin, cinnamon, peppercorns, star anise, cloves, dried ginger, licorice, etc., without mold and impurities.

2 process raw materials → cutting head shelling → washing → pre-cured → into the altar soaking → shaping → bagging → vacuum sealing → sterilization and cooling → insulation test → packaging → storage → finished products

3 operation requirements ① cutting head shelling cut off the bamboo shoots root base of the old part of the thick, and then use a knife to cut through the bamboo shoots longitudinally shelling, shelling, removing the bamboo shoots clean coat. ② washing Wash the bamboo shoots with water, fish out, and drain the water. ③Pre-curing Add 6%-8% salt according to the weight of raw materials, mix well, press, pre-curing 24-48h (hours). When pre-cured bamboo shoots in the bitter substances with the fontanel water together, can reduce the bitter taste. ④Into the altar soaking a. Container selection Choose the traditional kimchi altar as the fermentation container. Kimchi altar to no cracks, no trachoma, fire old, good glaze, beautiful form is appropriate. b. Preparation of kimchi water to be prepared kimchi water and raw materials ratio of 1: 1. Select water hardness in the 6mg / L above the well water, spring water or tap water, add 6% -10% of salt, boil, cool, filter. If the water hardness is low, add appropriate amount of calcium chloride to adjust. Put the salt water into the kimchi altar, and then add the first class old kimchi water 15% -20% or lactic acid bacteria pure culture inoculation. Lactobacillus culture solution with mixed strains is good. In the kimchi water add 0.5% of white wine, 2% -3% of sugar, 1% -5% of dried red pepper (according to hobby), 0.1% -0.3% of the spice mix. The spices are composed of 30% cumin, 20% pepper, 15% cinnamon, 15% star anise, 5% dry ginger, 5% cloves, 10% licorice. Spices mixed and ground into powder, wrapped in white gauze, into the kimchi water. c. Into the altar soak the pre-pickled raw materials sequentially loaded into the altar, loaded to the mouth of the altar away from the 6-10cm, with a bamboo slice stuck altar mouth, do not let the raw materials exposed to the liquid surface, put a good plate, cover the altar lid, filling the altar along the water to let the natural fermentation. Use about 10% brine for the water along the altar to prevent the water along the altar from becoming smelly. Do not bring grease into the kimchi water, because the bacteria will multiply on the surface of the grease and produce an unpleasant odor. Kimchi water surface, such as a slight "flower long film", can slowly pour a small amount of white wine, do not stir, because the wine is lighter than the kimchi water can float on the surface to play a bactericidal effect. In order to prevent kimchi water "flowers long film" can be added to garlic, bitter melon, perilla, red radish, red skinned sugar cane and other raw materials containing plant antibiotics. Red radish and other vegetables containing pigment, its water-soluble pigment dissolved in water, bamboo shoots can play a coloring effect, increase the beauty of the product. After entering the altar, natural fermentation to a certain time, when soaking bamboo shoots with acid content of 0.4% -0.8%, the fermentation of kimchi is mature, that is, should be fished out of the packaging. ⑤ Shaping With a stainless steel knife, cut the pickled bamboo shoots into strips, slices or shreds of appropriate size. After cutting and bagging in time, the middle stay shall not be more than 2h, so as not to expose the bamboo shoots in the air for too long, increase the amount of bacteria, resulting in sterilization difficulties. ⑥ Bagging Packaging materials should be selected with good airtight, can withstand the temperature of 100 ℃ without delamination of the composite film made of bags, such as nylon / high-density polyethylene bags. After weighing the vegetables, through a special funnel into the bag, press. It should be noted that the bag mouth must not adhere to the vegetable debris or juice, otherwise it will affect the sealing quality. ⑦ vacuum sealing with vacuum packaging machine evacuation sealing, vacuum degree 0.09-0.l MPa, heat sealing width should be greater than 10 mm. heat sealing strength through the heat sealing temperature, time to adjust. ⑧ sterilization cooling bubble bamboo shoots pH value of 3.5 or so, for highly acidic food, pasteurization can be used. 100g bag sterilization type: 100 ℃ for 5-10min. sterilization end, quickly placed in cold water to cool to 38 ℃. ⑨ insulation test at 28 ℃ ± 2 ℃ under insulation for 7 days, test there is no fat bag, leakage bag, and sampling for sensory indicators, theoretical indicators and microbiological indicators identified. ⑩ Packaging into pieces After the inspection of qualified products, can be loaded into cartons, bundled into the warehouse, to be sold.

4 quality standards ① sensory indicators color yellow; aroma of bamboo shoots with the characteristic aroma and certain ester aroma; taste sour and salty, slightly spicy; texture, crisp and tender. ② physical and chemical indicators salt (NaCl, g / 100g) 4-6 total acid (lactic acid, g / 100g) 0.4-0.8 arsenic (As, mg / kg) ≤ 0.5 lead (Pb, mg / kg) ≤ 1.0 food additives in accordance with food additives standard GB2760 implementation. ③ microbiological indicators E. coli (a / 100g) ≤ 30 pathogenic bacteria (refers to enteropathogenic bacteria and pathogenic cocci) shall not be detected.