咸宁楠竹清水笋加工工艺

Processing Techniques for Shoot in Water with Phyllostachys pubescens Shoots in Xianning

楠竹鲜笋是一种天然绿色保健食品,但在常温下不易保存。作者研究了以楠竹鲜笋为原料生产清水笋的加工工艺,对其中的关键工序、存在问题和今后发展方向进行了探讨。

Fresh shoot of Phyllostachys pubescens is a nature and green healthy food, but cannot be easily kept at the normal temperature. The authors studied the processing techniques for shoot in water with Ph. pubescens fresh shoot as materials and discussed the key techniques, existing problems and future development direction.