富阳哺鸡笋高质调味笋制作技艺

Making Technique of High Quality Seasoned Shoot of Phyllostachys prominens

【目的】富阳哺鸡笋(高节竹笋)(Phyllostachys prominens)具有优良的笋用特性,其中调味笋产品研发提升了品质和价值。深入挖掘经济、生态和文化价值,推广富阳哺鸡笋具有典型意义。【方法】阐述了高节竹笋的品质特征,介绍了工艺描述以及制作技艺,讨论了竹笋市场开发的应用前景。【结果】以优质高节竹笋为原料,采用原料验收、分级、盐渍、切段、选级、脱盐漂洗等近30道工序,制作出适合国内外不同口味喜好的调味笋系列,实现撕袋即食和高值加工,开发出大众竹笋消费市场,满足不同消费人群对富阳哺鸡笋的品味需求。【结论】调味笋的开发,使高节竹的潜在价值得到拓展和延伸。发扬传承创新,结合农家乐休闲旅游开发,可以进一步发展农村竹笋经济。

【Objective】Shoots of Phyllostachys prominens have excellent bamboo shoot characteristics,and the development of seasoned bamboo shoot products has improved their quality and value.In-depth exploration of economic,ecological,and cultural values,as well as promoting the typical significance of Ph.prominens shoots has typical significance.【Method】This article describes the quality of characteristics shoots of Ph.prominens,introduces the production process and techniques,and discusses the application prospects of the bamboo shoot market.【Result】Using high-quality shoots of Ph.prominens as raw materials,nearly 30 processes such as raw material acceptance,grading,salting,cutting,grading,desalination and rinsing are used to produce a series of seasoned bamboo shoots suitable for different tastes and preferences at home and abroad,realize ready-to-eat readiness foreating when bag is torn and high-value processing,develop a mass bamboo shoot consumption market,meet the taste needs of different consumer groups for shoots of Ph.prominens,and enhance the value of bamboo shoots.【Conclusion】The development of seasoned bamboo shoots expands and extends the potential value of Ph.prominens.By carrying forward tradition,promoting innovation,and combining with the development of rural tourism and leisure activities,the bamboo shoot economy in rural areas can be further developed.