一种竹笋的腌制方法

A Pickled Method of Bamboo Shoot

竹笋是一种季节性蔬菜,笋期集中,产笋季节短,容易造成笋加工厂旺季时来不及加工处理,鲜竹腐烂,浪费严重的问题,同时,保鲜处理技术水平不高也会导致竹笋的风味品质下降。本文以新鲜的竹笋为原料,研究了一种竹笋的腌制方法,方法简单,便于操作。所制出的竹笋口感好、易保存,不含有化学添加剂,保留了竹笋的原汁原味。

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.