The main points of processing technology for clear water bamboo shoots

(1) Raw Material Selection: The freshness of bamboo shoots significantly impacts the quality of the final product. It is essential that the time from processing to canning does not exceed 16 hours. If this time is exceeded, the bamboo shoots may age, leading to a loss of nutritional value and texture. (2) Cutting, Shelling, and Grading: The rough, older parts of the bamboo shoot roots are removed using a bamboo cutting machine. The outer shell is then cut lengthwise with a knife, and manually peeled to preserve the tender and sharp inner layers. The shoots are sorted by diameter into three categories: large (100 mm or more), medium (80–100 mm), and small (less than 80 mm). (3) Pre-cooking: The pre-cooking time varies depending on the size of the bamboo shoots. Large shoots require 60–70 minutes, medium ones need 50–60 minutes, and small ones should be cooked for 40–50 minutes in boiling water. (4) Cooling and Rinsing: After pre-cooking, the bamboo shoots are cooled and rinsed thoroughly to remove any impurities and ensure they are ready for further processing. (5) Dressing and Sorting: The shoots are carefully dressed and sorted according to specific requirements for whole pieces, assembled pieces, or block arrangements, ensuring uniformity and quality. (6) Adding Citric Acid: A solution containing 0.05% to 0.08% citric acid (or no acid, as per preference) is prepared and added to the soup. This solution is then injected into the can at a temperature of at least 85°C to maintain quality and extend shelf life. (7) Canning and Weight: For 800g net weight cans, 480g of bamboo shoots are used along with a full amount of soup. For 540g net weight cans, 340g of bamboo shoots are placed in the can with an appropriate quantity of soup to fill the container completely. (8) Exhaust and Sealing: The cans are first exhausted to remove air, then sealed under vacuum conditions to ensure proper preservation. (9) Sterilization and Cooling: The sterilization process includes an initial heating phase, followed by a holding period, and a final cooling phase. For 800g cans, the sterilization cycle is (10’-40’-10’) at 116°C. For 540g cans, it is (10’-35’-10’) at the same temperature. After sterilization, the cans are cooled down to approximately 37°C to stabilize the product and prevent microbial growth.

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