Moso bamboo spring bamboo shoots will be large and listed. How to get bamboo shoots to grow bamboo shoots under the premise of keeping bamboo shoots and raising bamboo shoots, so as to seek the best economic efficiency, is the concern of the operators. The processing techniques for the dried bamboo shoots (ie dried bamboo shoots) are described below:
1 processing equipment
1.1 The equipment selects clean rivers, creeks, and small lakes to build bamboo shoots (ie, sheds, workshops) and prepare cooking stoves. Even pot ravioli, wooden press, drying room and so on.
1.2 Select raw materials to choose healthy bamboo shoots as raw materials, remove dead bamboo shoots, diseased bamboo shoots, and metamorphic bamboo shoots.
1.3 In the timely processing of fresh bamboo shoots excavated within 24 hours, shelling and cooking should be completed. Otherwise, bamboo shoots age and deteriorate.
2 Processing methods
2.1 Peeling the shell first cut the sharp shell with a knife, then cut a straight line from the top to the bottom with a knife tip, deep in bamboo shoots; insert the blade into the joint between the bamboo shell and the bamboo shoot, then take the left hand of the bamboo shoot. The bamboo body rotates to the left and the right hand cuts the knife to the right. The bamboo shoots are removed. Finally cut the bamboo shoots and flatten the root buds.
2.2 Cooking (burning) Put the shelled bamboo shoots into the pot raft, but first place the ring mat on the pot bottom, and then lightly to the ground, put the bamboo shoots in the raft, and then add water to cook. 2 - 3 hours. The characteristics of the bamboo shoots being cooked are: the white meat changes from white to jade white, the appearance oil is smooth, the bamboo body becomes soft, and the buds of bamboo shoots turn red. When inserting iron brazing into the joints of large bamboo shoots, there is a hot air inside, and there is a sound of “squeaking,†and the bamboo shoots are ripe. The dried bamboo shoots made of immature bamboo shoots have a white surface that is hard and not brittle. The surface of dried bamboo shoots that have been cooked with ripe bamboo shoots turns red and the food is soft and odorless. Remove the short bamboo shoots, broken bamboo shoots, and bamboo shoots from the pan, then boil the second pan. Cook 2-3 pots each time you change the water, otherwise, the dried bamboos will turn red and reduce the quality and value.
2.3 After rinsing the cooked bamboo shoots, remove them from the pan, and magnify the large casks with cold flowing water. Then use the iron drill to pass through all the bamboo shoots so that the internal hot air can be seen. This facilitates dehydration. After a night's rinsing, the large bamboo shoots were cut and no heat was felt by hand.
2.4 Pressing After rinsing, the shoot body and the iris are stratified and laid flat on the press and slowly pressurized. After 1-2 hours, the squeezing of the squeezing bark increases the weight. The squeezed water was foamy and slightly reddish, indicating that it was compacted. As long as it is not squeezed, it will not deteriorate in a few weeks.
2.5 It is dried in the sun or dried. Select the sunny day to put the bamboo shoots on the sun mat for the sun, but it must be turned regularly. When it is dry to 90% dry, put it on the wooden board with staggered layers of top and tail, then cover it with wooden boards, and add weight to allow it to naturally regain moisture and flatten, and then dry it again for 3-5 days (this period If it is raining, it should be dried to avoid spoilage. The second is drying. Dried bamboo shoots dried with charcoal and sawdust are better than dried ones but costly. During the baking process, the smoke should be discharged outside the drying room. Otherwise, the dried bamboos will be blackened and deteriorated and cannot be eaten. After the bamboo shoots are dried, they can be squeezed and shot. First wash with water, and then use bamboo sticks to put the size of the bamboo shoots and hang on the bamboo shoots. After the water droplets are dry, put them into the baking room and bake them in order. The fire at the beginning should be large and the temperature should be high. Otherwise, the dried bamboo shoots will be black, and the firepower may be smaller after 3-4 hours, but it should be uniform. During the baking process, the bamboo shoots should be frequently turned and dried to make it uniform. Generally 500kg dried bamboo shoots can be completely dried in about 5-6 days. There are two ways to identify whether it is dry or not: First, dry dried bamboo shoots should be cut to a large size. If you see that the middle light red has been eliminated, the overall color is even, indicating that it has dried; the second is dried bamboo shoots, with a thumb fierce According to the bamboo shoots, some of them have a hard feeling, indicating that they have been dried.
2.6 Grading Package storage is divided into three grades according to the individual size, length, length, and tenderness of the dried bamboo shoots, color, etc., sealed with a double plastic bag, and then placed in a carton or bamboo basket and stored in a dry and ventilated warehouse.
1 processing equipment
1.1 The equipment selects clean rivers, creeks, and small lakes to build bamboo shoots (ie, sheds, workshops) and prepare cooking stoves. Even pot ravioli, wooden press, drying room and so on.
1.2 Select raw materials to choose healthy bamboo shoots as raw materials, remove dead bamboo shoots, diseased bamboo shoots, and metamorphic bamboo shoots.
1.3 In the timely processing of fresh bamboo shoots excavated within 24 hours, shelling and cooking should be completed. Otherwise, bamboo shoots age and deteriorate.
2 Processing methods
2.1 Peeling the shell first cut the sharp shell with a knife, then cut a straight line from the top to the bottom with a knife tip, deep in bamboo shoots; insert the blade into the joint between the bamboo shell and the bamboo shoot, then take the left hand of the bamboo shoot. The bamboo body rotates to the left and the right hand cuts the knife to the right. The bamboo shoots are removed. Finally cut the bamboo shoots and flatten the root buds.
2.2 Cooking (burning) Put the shelled bamboo shoots into the pot raft, but first place the ring mat on the pot bottom, and then lightly to the ground, put the bamboo shoots in the raft, and then add water to cook. 2 - 3 hours. The characteristics of the bamboo shoots being cooked are: the white meat changes from white to jade white, the appearance oil is smooth, the bamboo body becomes soft, and the buds of bamboo shoots turn red. When inserting iron brazing into the joints of large bamboo shoots, there is a hot air inside, and there is a sound of “squeaking,†and the bamboo shoots are ripe. The dried bamboo shoots made of immature bamboo shoots have a white surface that is hard and not brittle. The surface of dried bamboo shoots that have been cooked with ripe bamboo shoots turns red and the food is soft and odorless. Remove the short bamboo shoots, broken bamboo shoots, and bamboo shoots from the pan, then boil the second pan. Cook 2-3 pots each time you change the water, otherwise, the dried bamboos will turn red and reduce the quality and value.
2.3 After rinsing the cooked bamboo shoots, remove them from the pan, and magnify the large casks with cold flowing water. Then use the iron drill to pass through all the bamboo shoots so that the internal hot air can be seen. This facilitates dehydration. After a night's rinsing, the large bamboo shoots were cut and no heat was felt by hand.
2.4 Pressing After rinsing, the shoot body and the iris are stratified and laid flat on the press and slowly pressurized. After 1-2 hours, the squeezing of the squeezing bark increases the weight. The squeezed water was foamy and slightly reddish, indicating that it was compacted. As long as it is not squeezed, it will not deteriorate in a few weeks.
2.5 It is dried in the sun or dried. Select the sunny day to put the bamboo shoots on the sun mat for the sun, but it must be turned regularly. When it is dry to 90% dry, put it on the wooden board with staggered layers of top and tail, then cover it with wooden boards, and add weight to allow it to naturally regain moisture and flatten, and then dry it again for 3-5 days (this period If it is raining, it should be dried to avoid spoilage. The second is drying. Dried bamboo shoots dried with charcoal and sawdust are better than dried ones but costly. During the baking process, the smoke should be discharged outside the drying room. Otherwise, the dried bamboos will be blackened and deteriorated and cannot be eaten. After the bamboo shoots are dried, they can be squeezed and shot. First wash with water, and then use bamboo sticks to put the size of the bamboo shoots and hang on the bamboo shoots. After the water droplets are dry, put them into the baking room and bake them in order. The fire at the beginning should be large and the temperature should be high. Otherwise, the dried bamboo shoots will be black, and the firepower may be smaller after 3-4 hours, but it should be uniform. During the baking process, the bamboo shoots should be frequently turned and dried to make it uniform. Generally 500kg dried bamboo shoots can be completely dried in about 5-6 days. There are two ways to identify whether it is dry or not: First, dry dried bamboo shoots should be cut to a large size. If you see that the middle light red has been eliminated, the overall color is even, indicating that it has dried; the second is dried bamboo shoots, with a thumb fierce According to the bamboo shoots, some of them have a hard feeling, indicating that they have been dried.
2.6 Grading Package storage is divided into three grades according to the individual size, length, length, and tenderness of the dried bamboo shoots, color, etc., sealed with a double plastic bag, and then placed in a carton or bamboo basket and stored in a dry and ventilated warehouse.
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