Dried bamboo shoots get wet easily. Once the food is moldy, it will not only change color and taste, but also reduce its nutritional value. What's more, the propagation of mold in food will produce mycotoxin, which can cause acute poisoning, chronic poisoning, teratogenesis and carcinogenesis, genetic material mutation in the body and so on.

Dried bamboo shoots are made from bamboo shoots by hulling, root cutting and trimming, high-temperature cooking, soaking and bleaching in clear water, hand slicing, press molding, natural drying and shaping, and packaging.

The color of dried bamboo shoots is Huang Liang, the meat is tender and rich in trace elements such as protein, cellulose and amino acids. The characteristics of low fat, low sugar and more dietary fiber are helpful for eating and appetizing. It can stimulate appetite, prevent constipation, cool and detoxify, and is a kind of pure natural health food welcomed by consumers.

Extended data:

Fresh bamboo shoots are collected around Tomb-Sweeping Day every year, and high-quality dried bamboo shoots with mellow fragrance and Huang Liang color are produced in half a year after root cutting, shelling, high-temperature cooking, soaking and bleaching in clear water, pressure fermentation and sun exposure. The whole production process does not use any additives, which not only ensures the original flavor of dried bamboo shoots, but also ensures the safety and hygiene of dried bamboo shoots.

Dried bamboo shoots must be watered before eating. Soak in warm water for a day or two, then cook with high fire for two hours, and then soak in clear water for two or three days. During the development of water, change the water once a day to keep the water flowing, prevent it from souring and make your hair full. Generally, the growth rate of 500 grams of dried bamboo shoots can reach 2500 ~ 3000 grams, and the good quality can reach 3500 ~ 4500 grams. When the water is boiling, be careful not to let the rice grains fall in, so as not to turn the dried bamboo shoots black.

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