Volume 42 Issue 3
Sep.  2023
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TANG Hua-qing, ZHANG Zhong-jun, HUA Ke-da, SUN Jiao-jiao. Making Technique of High Quality Seasoned Shoot of Phyllostachys prominens[J]. JOURNAL OF BAMBOO RESEARCH, 2023, 42(3): 22-26. doi: 10.12390/jbr2022082
Citation: TANG Hua-qing, ZHANG Zhong-jun, HUA Ke-da, SUN Jiao-jiao. Making Technique of High Quality Seasoned Shoot of Phyllostachys prominens[J]. JOURNAL OF BAMBOO RESEARCH, 2023, 42(3): 22-26. doi: 10.12390/jbr2022082

Making Technique of High Quality Seasoned Shoot of Phyllostachys prominens

doi: 10.12390/jbr2022082
  • Received Date: 2022-06-24
  • 【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.
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