A Pickled Method of Bamboo Shoot
LI Cui-hong
HUANG Xuan-jian
Abstract：Bamboo shoot is a kind of seasonal vegetables, and the production of bamboo shoot season is short and concentrated. It is easy to cause decay and waste because of untimely procession. At the same time, the preservation technique level is not high which can make the flavor quality of bamboo shoot drop. In this paper, using fresh bamboo shoot as raw material, a method of curing the bamboo shoot is studied. The method is simple and easy to operate. There is good taste, and no chemical additive, and preserve the original flavor of bamboo shoot and is easy to preserve in prepared bamboo shoot.
Keywords：Bamboo shootspickledmethod
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：2( 11-12 )