1. Dried bamboo shoots (silk) production equipment 1. Bamboo shoot shed: the same as dried white bamboo shoots. 2. Bamboo shoot cutting field: a cutting board is arranged at one side of the bamboo shoot field for cutting bamboo shoots. 3. Cooking stove: the height of the stove is about 60cm, the length and width of the oven door is about 30cm, and the height of the oven mouth is 40cm. The cauldron is about 90cm in diameter. Bamboo shoots can be boiled directly in the cauldron, or a steamer can be placed on the cauldron, and bamboo shoots can be cooked in the steamer without adding water. 4. Fermentation cage: Fermentation cage is a device designed for fermenting and storing cooked bamboo shoots. Woven with bamboo filaments, it is usually 1.5m in diameter and 2m in height, and can hold 6000kg wet bamboo shoots. 5, bamboo is cheap: used for drying bamboo shoots. Second, the production method 1, bamboo shoots are generally harvested when the hemp shoots are unearthed 20cm, and the green shoots are harvested as soon as they are unearthed. 2. shell when digging bamboo shoots. After the bamboo shoots are shelled, the weight will be reduced by about 10- 15%. 3. Slice and shell and cut into bamboo shoots or shredded bamboo shoots according to specifications. When cutting, cut the bamboo shoots into two sections from the base of the bamboo shoots about 20cm, then cut the next section into two sections longitudinally, spread the bamboo shoots after longitudinal cutting, and then finely cut them into 4-5cm with a width of about 1cm, which is the general specification of dried bamboo shoots. The specific specifications depend on the buyer's requirements. After crosscutting, the upper part with the tip of the bamboo shoot is cut into two pieces, which is the bamboo shoot. Generally, bamboo shoots are 30-40cm long and 10- 15cm wide. Small bamboo shoots don't need crosscutting, only the thick and old parts can be used as raw materials for bamboo shoots. 4. Cooking Put bamboo shoots in a steamer or pot for cooking. The pot is about 80% water, and bamboo shoots should be filled to the mouth of the pot or cage. When cooking, adding peanut oil 0. 1 liter each time can increase the color of dried bamboo shoots. Each cooking time is 1 hour. 5. After the fermented bamboo shoots are cooked, put them into a fermentation cage for fermentation. When bamboo shoots are put into the cage, the surrounding and bottom of the cage should be filled with leaves such as banana leaves, and then bamboo shoots should be put in layers, covered with banana leaves or cotton cloth, covered with straw mats or plastic sheets, and then pressed with stones or covered with a layer of fine sand, so that the extrusion effect is very good. The optimum fermentation temperature is 25-30℃. After 10 day press fermentation, the weight of bamboo shoots is about 55-60% of that of fresh bamboo shoots, and the longer the time, the more weight will be reduced. This method can be preserved for more than half a year. 6. Take out the dried and fermented bamboo shoots on sunny days and lay them flat on the curtain bamboo for exposure. After 4-5 days, when the color becomes yellowish brown and slightly transparent, it can be harvested or sold. The weight of dried bamboo shoots is about 4-5% of that of fresh bamboo shoots. 7, grading standards vary from place to place, but the color of the first-class products should be golden yellow or tan, and shiny. Inferior products are dark in color and often have spots. 8. After the packaged products are classified, they are usually packed in a bag every 30 kilograms and sold in a sealed way. In order to avoid inclusions during transportation, it should be sealed in polyethylene plastic bags and then covered with woven bags or sacks.