Dried bamboo shoots are made from bamboo shoots as raw materials, and are refined through multiple processes such as shelling, cutting and trimming, high-temperature cooking, water soaking and bleaching, pressing and molding, drying, shaping and packaging.
Dried bamboo shoots are bright yellow in color and tender in texture. They are rich in protein, fiber, amino acids and other trace elements. They are low in fat, low in sugar and rich in dietary fiber, which can help feed and appetizer.
Preparation method
1. Digging bamboo shoots: Start digging bamboo shoots around the Qingming Festival. When digging bamboo shoots, you should dig, peel and remove the roots, and then send them to the bamboo shoots house.
2. Cut the bamboo shoots: When the fresh bamboo shoots are delivered, they should be piled on the bamboo mat, and then the roots should be scraped flat with the back of a knife. The brighter the bamboo shoots, the better. If there is sludge, it must be washed away.
3. Boil bamboo shoots: Use cooking oil to cook and wash the bamboo shoots. Then add water to boil, add fresh bamboo shoots, the fresh bamboo shoots must be packed tightly in the pot, cover and cook over high heat for 2-3 hours.
4. Blanching bamboo shoots: Arrange 3 bamboo shoot buckets next to the stove. The water in the buckets should continue to flow into the pot. Then take out the cooked bamboo shoots in the bucket pot and place them in the middle bucket. , pick up the bamboo shoots one by one after they are bleached, and use an iron rod to smash from the tip of the bamboo shoots to the head of the bamboo shoots to penetrate the bamboo shoots. The internal heat can escape from this. When the bamboo shoots are pressed in the future, the water will also be squeezed out from this hole. Then put the bamboo shoots into the left and right buckets and let them cool overnight. Bamboo shoots must be cooled thoroughly, otherwise they will be hot and squeezed, and the dried bamboo shoots will easily ferment and become moldy.
5. Pressing: first arrange the pressing ring, place it on the pressing bridge or wooden pad, use a board to pad the circle, use clean large-leaf thatch or Ruo leather as the bottom, and then put the Add the cooled bamboo shoots. When loading bamboo shoots, first place the smaller bamboo shoots against the circle board, place them in a circle around the board, and then place the bamboo shoots inside the circle. The heads of the first layer of bamboo shoots are facing all sides and the tips of the bamboo shoots are facing inward; the heads of the second layer of bamboo shoots are facing inward and the tips of the bamboo shoots are facing outward. In this way, the second layer of bamboo shoots is pressed onto the first layer of bamboo shoots. The third and fourth layers are placed as above. After the first pressing ring is full, install the second ring. A little more should be placed in the middle of the pressing ring to raise the middle to avoid looseness and gaps in the middle. If there are any gaps or imperfections, use bamboo shoots to fill them in so that no gaps are left.
After installation, cover the cover and sleepers, then press the pressing beam for pressing. Pressure should be gradually increased during squeezing. Pressure frequently in the first few days, usually two or three times a day, and then once every few days. The pressing time is about one month. After the pressing is completed, it is sealed and ready for use. After sealing, you cannot open the press at will, especially in places where bamboo shoots are dried, you should check the weather before starting the press.
6. Sun-drying or baking (roasting) drying
Sun-drying: It is most suitable to dry bamboo shoots before and after the beginning of autumn. Before starting the pressing, you must check the weather and prepare for rain in the drying field. After squeezing, take out the flattened bamboo shoots and place them piece by piece on the bamboo mat or stones. After the bamboo shoots are dried on the first day, do not touch them and do not harvest them at night. Turn the bamboo shoots over to dry them at noon the next day. From now on, they will be turned over and dried once a day at noon and still not harvested at night. On the fifth day, or when the bamboo shoots are half dry, press the brains (heads) on the tips of the bamboo shoots to dry them. At this time, they should be retracted every night, and the heads and tips should be staggered and stacked into a rectangle, and then covered with a wooden board. When it is 90% dry (about 7-8 days), it can be put inside the house, stacked as before, and pressed with a board for two or three days to allow it to regain moisture. Then take it out to dry for four or five days, so that the bamboo shoots can be completely dried.
7. Drying (drying): Generally, the bamboo shoots are squeezed and dried 10 days after the beginning of summer. The specific method is to squeeze out the bamboo shoots and wash them clean. Thread the bamboo shoot heads into 50cm long bamboo strips. The distance between each bamboo shoot is 6-7cm. Put them into strings on a prepared wooden frame, drain the water, and Collect about 100kg and put it into the baking room. When baking, the fire power should be even and should not be overheated. Dry until the thicker part of the bamboo shoots is pressed with your fingers. If they are all iron-hard, it means they are dry.