As a kind of food, bamboo shoots can be cooked in many ways, such as frying, boiling, boiling and mixing cold dishes to make soup. The famous Yunnan flavor food "Crossing the Bridge Rice Noodles" also contains the ingredients of Yulan tablets. With the development of science and technology and the improvement of people's living standards, bamboo shoots can not only be eaten fresh, but also processed into various finished products, such as dried bamboo shoots (dried white bamboo shoots, magnolia slices, shredded bamboo shoots, bamboo shoots clothes, etc. ), canned bamboo shoots and pickled bamboo shoots, sour bamboo shoots, braised bamboo shoots, sweet and sour bamboo shoots, salted bamboo shoots, hot and sour bamboo shoots and so on. But the processing of bamboo shoots must pay attention to the following "five essentials":

(1) Picking bamboo shoots should be timely: old and tender are suitable, too tender is of good quality, but the yield is low; Too old, the crude fiber content is high, and the quality will decline.

(2) The raw materials should be carefully selected: choose fresh bamboo shoots and good bamboo shoots; Don't choose dead bamboo shoots, moth-eaten bamboo shoots and spoiled bamboo shoots.

(3) Processing should be timely: fresh bamboo shoots should not be stored for a long time, and should be fixed as soon as possible to prevent bamboo shoots from aging and reduce quality.

(4) The process should be reasonable: each process should be closely connected to prevent mildew and deterioration.

(5) Product hygiene: do a good job in food hygiene and strictly disinfect during processing. After the finished products are processed, they should be packaged and stored to prevent all kinds of pollution.

Bamboo shoot products can be roughly divided into two categories: dried bamboo shoots (dried bamboo shoots) and canned bamboo shoots (wet bamboo shoots). Dried bamboo shoots are traditional products, many of which are well-known brands at home and abroad. For example, the dried bamboo shoots in Tianmu Mountain, the dried bamboo shoots in sheep's tail and the dried bamboo shoots in Phyllostachys pubescens are all fine dried bamboo shoots. In order to ensure the authenticity of the product, its processing technology basically retains the traditional technology, including packaging and basically uses traditional packaging materials. Although the production of canned bamboo shoots has a history of more than 60 years, it used to be limited to small-scale production of flavored bamboo shoots. By introducing Japanese bamboo shoot production technology, digestion and absorption, transformation and innovation, large-scale industrial production developed rapidly. Now the production technology is mature, which can not only produce large-capacity canned clear juice bamboo shoots, but also produce various specifications of soft-packed clear juice bamboo shoots and seasoning bamboo shoots, including large-package, soft-package and small-package bamboo shoots, convenient bamboo shoots for family consumption and tourism consumption, fresh-keeping bamboo shoots and other serialized bamboo shoots with different flavors and specifications.

From the processing technology, bamboo shoot products are generally divided into four categories: fresh bamboo shoots, dried bamboo shoots (including shredded bamboo shoots), clear water bamboo shoots and seasoning bamboo shoots. Because bamboo shoots are easy to age, it is not possible to transport or store fresh bamboo shoots for a long distance at present. The so-called fresh bamboo shoots in the market are all vacuum-packed (soft package or hard can) after high-temperature inactivation, which can also maintain the natural flavor of bamboo shoots to a certain extent. There are many kinds of seasoning bamboo shoots, which can be made into spiced, spicy, oily, sour and sauced bamboo shoots. The processing technology of common bamboo shoot products is briefly described as follows:

(1) dried white bamboo shoots

Dried bamboo shoots are bamboo shoots that have been cooked, squeezed, dried or sun-dried.

1. Ready

(1) Bamboo Forest: The bamboo shoot party is the place where dried bamboo shoots are made. Choose a place with running water in the center of Zhushan Mountain.

(2) Curing barn: the area is about 10m2, and the surroundings are sealed to keep the indoor temperature. There is no need to build a barn to dry bamboo shoots.

(3) Prepare a cooker: buy a large elutriation pot that can cook 250 ~ 275 Jin of bamboo shoots at a time. Guo Tao is divided into two parts: an iron pot and a wooden Tao Tong. The suitable caliber of the iron pot is 85 ~ 100 cm, the barrel height is 105 ~ 150 cm, the upper caliber of the barrel is about 82cm, and the lower caliber is equal to the size of the iron pot. The lid of a barrel can be made of wood or bamboo strips. The stove height is about 1m, and the oven door is 60 ~ 70cm high and 50cm wide. The edge of the stove should be wider to facilitate operation.

(4) Prepare the bamboo shoot pressing machine: bamboo shoot pressing frame and pressing ring. The pressure frame consists of pressure column, pressure beam, pressure bridge, pressure shoulder, pressure ladder and cushion wood. The pressing ring is made of Chinese fir, with multi-layer basket frame, about 200cm square in size, and pressed by lever principle.

In addition, prepare bamboo tubes, bamboo forks, bamboo baskets, fire forks, etc. For washing bamboo shoots, bamboo mats should be prepared in the place where bamboo shoots are dried.

2. Production method

(1) Bamboo shoots: Bamboo shoots began around Tomb-Sweeping Day. When digging bamboo shoots, you should peel the shells and remove the roots while digging, and then send them to the bamboo shoot shed.

(2) Cut bamboo shoots: When fresh bamboo shoots are delivered, they should be piled on the mat, and then the roots should be scraped flat with the back of the knife. The brighter the better. If there is sludge, be sure to wash it.

(3) Boil bamboo shoots: Boil the pot and wash it with cooking oil. Then add water to boil, add fresh bamboo shoots, the fresh bamboo shoots in the pot must be fortified and covered, and cook for 2 ~ 3 hours on high fire.

(4) Drifting bamboo shoots: put three bamboo shoot barrels next to the stove, and the clear water in the barrels will continuously flow into the pot. Then fork out the bamboo shoots cooked in the pot and put them in the middle bucket. After bleaching, bamboo shoots are picked up one by one, and bamboo shoots are directly tied out from the tips of bamboo shoots with iron bars, so that the internal heat can be released. When pressing bamboo shoots in the future, water will also be squeezed out through this hole, and then the bamboo shoots will be put into the pot. Bamboo shoots must be thoroughly cooled, otherwise they will be heated and squeezed, and the dried bamboo shoots will easily ferment and rot.

(5) Drip pressing: firstly, arrange the pressure fence, put it on the pressure bridge or pad, put a wooden board on the circle, use clean big leaf thatch or leather bottom on the wooden board, and then put the cool bamboo shoots in. When loading bamboo shoots, first lean the inferior bamboo shoots on the ring board, first wrap them around the ring board, and then put them in the ring. Around the first layer of bamboo shoots, the tips of bamboo shoots are inward; On the second floor, the head of bamboo shoots is inward and the tip of bamboo shoots is outward. This just presses the second layer of bamboo shoots on the first layer. The third and fourth floors are arranged as above. After the first pressure ring is full, install the second pressure ring. There should be a little more pressing rings in the middle, so that the middle is high and there is no gap in the middle. If there are gaps or inaccuracies, you can fill them with bamboo shoots to avoid leaving any gaps.

After installation, cover the cover plate and sleepers, and then press the extrusion beam for extrusion. Press gradually when pressing. Pressurize frequently a few days ago, usually two or three times a day, and once in the next few days. The pressing time is about 1 month.

After pressing, seal it for use. After sealing and squeezing, you should not squeeze at will, especially in the place where bamboo shoots are dried. You should watch the weather before crowding.

(6) Sun-drying bamboo shoots: Sun-drying bamboo shoots before and after beginning of autumn is the most suitable. Be sure to watch the weather before pressing and be prepared for rain on the threshing floor. After squeezing, take out the squashed bamboo shoots and spread them on mats or stones one by one. After the first day of drying, don't touch it, don't collect it at night, and turn the bamboo shoots over at noon the next day. After that, it will be turned over at noon every day, and it will not be collected at night. On the fifth day, or when the bamboo shoots are in the middle, put the brain (head) of the bamboo shoots on the tip of the bamboo shoots to dry. At this time, it should be collected every night, and the tips of the heads should be staggered and folded into rectangles, and then covered with boards. When the sun is 90% dry (about 7 ~ 8 days), you can put it in the house, for example, stack it according to the previous method and press it for two or three days to make it regain its moisture. Then take it out and dry it for four or five days, so that the bamboo shoots are completely dried.

(7) Drying (baking): Generally, bamboo shoots are dried by long Xia Hou 10d pressing. Specifically, bamboo shoots are squeezed and washed, and the heads (brains) of bamboo shoots are placed in bamboo strips with a spacing of 6-7 cm. After stringing, put it on the prepared wooden frame, drain the water, and put it into the curing barn about 100kg. When baking, the firepower should be even, not too strong. Dry the thick parts of bamboo shoots with your fingers. If it's all hard, it's dry. After sun drying or drying, it becomes a finished product, but because the head (brain) of bamboo shoots has not been repaired, it is also called "hairy brain", and the repaired one is called "clean brain", which is dried bamboo shoots supplied in the market.

3. High-quality white bamboo shoots are clean, flat and spindle-shaped, that is, big in the middle and small at both ends. ② The color of dried bamboo shoots is Huang Liang, showing emerald color. ③ Short and tender, dense and thick. ④ The brain is small color white. ⑤ Dry, bayberry can be seen in the meat. (3) smells good, but slightly sour. (3) Soaking in water has great expansibility, and after soaking, more than 7 kilograms of wet dried bamboo shoots can be produced per kilogram of bamboo shoots.

(2) Olay tablets

Magnolia slices are also made of bamboo shoots. Magnolia slices made of winter bamboo shoots have the best quality, and the finished products are firm, crisp and tender.

1. Winter slices are processed from the lunar calendar 10 to the next year 10. From February to March of the lunar calendar, peach slices processed by bamboo shoots are mined; From March to April in the lunar calendar, bamboo shoots are mined and processed.

2. Production method: remove the roots of fresh bamboo shoots, steam them in a big wooden steamer, let them cool, peel off the shells of bamboo shoots, cut them in half, and put them in a row of sieves to dry. After drying in the sun, soak in water, and then smoke with sulfur for about 6 hours, the color is brighter, and it can be moth-proof and mildew-proof. Finally, sun drying, drying or drying.

3. Before storage and packaging, smoke with 1 ~ 2h to ensure the quality. The box should be covered with moisture-proof paper, sealed and put in a dry place.

4. Before eating, put the slices of Magnolia Officinalis into boiling water for 3 ~ 5d, keep a certain temperature, and change the water frequently until the smell of sulfur disappears.

(3) fermenting dried bamboo shoots

1. production equipment: bamboo shoot shed, bamboo shoot cutting field, cooking furnace, fermentation cage, bamboo curtain, etc.

Step 2: Manufacturing method

(1) Harvesting of bamboo shoots: Generally, it is more suitable when four leaflets have been extracted from the shoot tip of Dendrocalamus latiflorus and the shoot length is 60 ~ 100 cm.

(2) Shelling of bamboo shoots: shell should be peeled when digging, and the weight of bamboo shoots will be reduced by about 10% ~ 15% after shelling.

(3) Slicing: after shelling, cut into bamboo shoots or shredded bamboo shoots according to specifications. When cutting, cut the bamboo shoots into two sections about 30cm from the base of the bamboo shoots, then cut the lower section into two sections longitudinally, spread the bamboo shoots after longitudinal cutting, and then finely cut them into the specifications of 4-5 cm, width 1cm, or as required. After cross-cutting, the upper part with the tip of the bamboo shoot will be cut into two sections longitudinally, which is the bamboo shoot. If the length of hemp bamboo shoots is greater than 1m, the roots of bamboo shoots can be removed. The tender part of the bamboo shoot tip is cut into bamboo shoots or shredded bamboo shoots, and the middle part is cut into various specifications as required. Generally, bamboo shoots are 40 ~ 50 cm long and 12 ~ 65438+40 ~ 50 cm 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 the cut bamboo shoots into 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. 1L each time can increase the color of dried bamboo shoots. Every cooking time lh.

(5) Fermentation: after the bamboo shoots are cooked, they are put 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 10d 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) Drying: Take out the fermented dried bamboo shoots on sunny days and spread them flat on the bamboo curtain 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 after drying is about 4% ~ 5% of that of fresh bamboo shoots.

(7) Grading: Grading standards vary from place to place, but the color of first-class products should be golden yellow or tan, which is shiny. Inferior products are dark in color and often have spots.

(8) Packaging: After the finished products are classified, they are put into sacks every 30kg and sold in a sealed way.

(4) Clear water bamboo shoots

Canned bamboo shoots with clear water are traditional products of many canneries in southern provinces of China, which sell well at home and abroad. However, during storage, due to the dissolution and agglutination of tyrosine in bamboo shoots, white agglutinates are produced at the bottom of cans, bamboo shoots' surfaces, bamboo shoots' internodes and soup, which makes customers mistakenly think that cans are spoiled and weakens the competitiveness of this product in the international market. Now choose to introduce a process.

1. Technical requirements

(1) sensory index

1 color: bamboo shoot yellow, bud yellow, soup clear;

(2) Taste and smell: it has the clear fragrance that bamboo shoots should have, and has no peculiar smell;

③ Morphology: Bamboo shoots are tender, smooth in incision, whole, flaky, filiform and diced.

(2) Physical and chemical indexes

① Net weight: 500g and 2950g, with a tolerance of 3% (but each batch is not less than the net weight on average);

② Solid: 800g bamboo shoot meat is not less than 55% of the net weight, and 2950g bamboo shoot meat is not less than 61%;

(3) Heavy metal content: per kilogram of product, tin does not exceed 200mg, lead 2mg and sodium 10mg.

(3) Microbial indicators: no pathogenic bacteria and corruption.

(4) Tank type: the tank type of 800g is 9116; 2950g can be 15 173.

(5) Others: It shall be handled according to the regulations promulgated by the Ministry of Light Industry.

2. Raw material specifications

(1) Raw bamboo shoots: first-class bamboo shoots: the bamboo shoots are complete and fresh, the meat is tender and white, the individual is stout, the shoot tips are exposed, and the bottom is tower-shaped and horseshoe-shaped, young and tender, free from disease, insects, deformity, injury, mildew, deterioration and jointing; Secondary shoot: the tip of the shoot is exposed, but the bluish green part does not exceed 1/5 of the shoot length, and the thick and old shoot head does not exceed 1cm. Slight bending is allowed, and other sides are the same shoot.

(2) Citric acid: dry, clean, granular or powdery, with a purity of over 99%.

3. Raw material acceptance → cleaning and grading → pre-cooking → cooling → trimming and grading → inspection → re-cooking → canning → typing → soup preparation → sealing.

→ sterilization, cooling → cleaning cans and warehousing.

4. Key points of operation

(1) Acceptance of raw materials: remove moth-eaten and moldy bamboo shoots;

(2) Washing classification: washing sludge with water, etc. , according to the big, medium and small is divided into three levels;

(3) Pre-boiling: first boil the water, then pour in the bamboo shoots, and then heat to boil. First-class bamboo shoots (big bamboo shoots) are precooked for 55-60 min, second-class bamboo shoots (middle bamboo shoots) are precooked for 50-55-60min, and third-class bamboo shoots (small bamboo shoots) are precooked for 40-45 min. The ratio of water to bamboo shoots in the pot is about 1: 1.5, depending on the degree of soaking bamboo shoots;

(4) cooling: after pre-cooking, the bamboo shoots are picked up, put into a rinsing pool and cooled by running water;

(5) Dressing and grading: peel off the bamboo shell by hand, scrape the tender bamboo coat and internode fluff lightly with a paper bow, and scrape the bamboo root lightly with small bamboo pieces, and the scraped surface should be smooth. Then put it into clear water in two grades according to the size. Broken bamboo shoots and tender bamboo shoots can produce bamboo shoots, shredded bamboo shoots, diced bamboo shoots and so on.

(6) Inspection: inspection according to semi-finished product standards;

(7) Re-cooking: wrap the trimmed bamboo shoots in gauze according to the size and put them in boiling water for 10 ~ 12 min (slightly boiling);

(8) Canning: 9 1 16 and 15 173 cans made of fully coated iron. After leak testing, cleaning and disinfection, empty tanks should be turned upside down for later use. It should be canned while it is hot. The bamboo shoots in each pot should be the same size.

(9) Measurement: 100kg of clean water with 40g of citric acid, boiled and filtered for later use.

(10) tank cover printing: print 6 digits in clear code issued by the Ministry;

(1 1) exhaust sealing: exhaust requires that the center temperature of the tank body is 68 ~ 72℃ for 8 ~ 10 min, and it shall be sealed with a vacuum sealer;

(12) sterilization and cooling: sterilization formula: 9116 #:10' ~ 35' ~ 5'/16℃; 15173 #:15' ~ 40' ~10'/16℃, and then quickly cooled to 38℃ after sterilization.

(13) Wipe the cans, oil them and put them in storage.

(5) Canned bamboo shoots

1. Almost all canned bamboo shoots in Japan are canned bamboo shoots. All bamboo shoots are dug when the tips are not exposed, and they should be processed as much as possible on the day of digging, so the color of bamboo shoots is mostly pale white, and the bamboo shoots are tender and soft. The manufacturing process is as follows:

Raw materials → cooking → canning → degassing, sealing, sterilization → cooling → finished product.

(1) Pruning and cooking: under the condition of not damaging the bamboo shoots, cut 5-6 cm from the tip of the bamboo shoots, then cut the damaged skin longitudinally, then put the cut bamboo shoots into a basket, move them to boiling water for cooking for 40-7 minutes, then take them out and cool them in cold water at medium speed. After cooling, peel off the appearance of bamboo shoots from the cutting place and trim the surface of bamboo shoots. After peeling the bamboo shoots, rinse them with clean water 12 ~ 14h, and constantly change water to remove juice and dissolve tyrosine as much as possible.

(2) canning: after rinsing, the sharp roots are alternately put into the canning, and hot water is injected.