First, the processing equipment and precautions: 1, processing equipment: Select a clean water source of small rivers, built near the creek bamboo shoots (ie workshop), and prepare a cooking stove, even pot ravioli, wooden press, drying room Wait. 2. Selection of materials: Choose healthy bamboo shoots as raw materials, remove dead bamboo shoots, shoot pests and shoots, and change quality bamboo shoots. 3, timely processing: fresh bamboo shoots dug out within 24 hours, should complete the shelling and cooking and other processes. Otherwise, bamboo shoots age and deteriorate. Second, the processing method 1, shelling: first use the sharp knife tip to cut the sharp shell, then use the tip to cut a straight line from top to bottom, deep bamboo shoots; insert the blade into the joints of bamboo shoots and bamboo shoots, this Take the bamboo shoot's left hand to turn the bamboo shoot body to the left and the right hand to cut the knife to the right. The bamboo shoot shell is removed. Finally cut the bamboo shoot and flatten the root bud. 2, cooking (brightening): The shelled bamboo shoots into the pot with a wooden pot, but first in the pot at the bottom of the ring pad, and then put the bamboo shoots upside down in the raft, and then simmered 2 - 3 hours. The characteristics of the bamboo shoots cooked are: the white meat changes from white to jade white, the appearance of the oil is smooth, the body of the shoot becomes soft, and the buds of the shoots turn red from blue to blue. When inserting the iron brazing between the large bamboo shoots, there is hot air inside. Out, and there is the sound of "squeaking", this time the bamboo shoots are ripe. The dried bamboo shoots made of immature bamboo shoots have a white surface that is hard and not brittle. The surface of dried bamboo shoots that have been cooked with ripe bamboo shoots turns red and the food is soft and odorless. Remove the short bamboo shoots, broken bamboo shoots, and bamboo shoots from the pan, and then boil the second pan. Change the water every time you cook 2-3 pots, otherwise, the dried bamboos will turn red, reducing the quality and value. 3. Rinsing: Cooked bamboo shoots are removed from the pot and placed in a large cask to be rinsed with cold flowing water. Then all the bamboo shoots are pierced through with iron, allowing the internal heat to escape and facilitate drying by dehydration. After a night's rinsing, the large bamboo shoots were cut and no heat was felt by hand. 4. Pressing: The rinsing of the shoot body and the tail of the appendix is ​​stratified and laid flat on the press and slowly pressurized. After 1-2 hours, the squeezing of the squeezing bark increases the weight until the squeezed water is foamy and slightly reddish, indicating that it has been compacted. As long as it is not squeezed, it will not deteriorate in a few weeks. 5, drying or drying: First, dry. Choose the sunny day and put the bamboo shoots on the sun mat to let it shine. But at regular time, when the sun reaches 90% dry, put the head and tail layers on the wooden planks to be layered and layered, and then use a board to cover and add weight, let it naturally regain and flatten, and then re-sun 3-5 days. It is completely dry (it should be dried in case of rainy days during this period to avoid spoilage of shoots); the second is drying. Bamboo shoots dried with charcoal and sawdust are of better quality than dried ones, but they are expensive. During the baking process, the smoke should be discharged outside the drying room. Otherwise, the dried bamboos will be blackened and deteriorated and cannot be eaten. After the bamboo shoots are dried, they can be squeezed and shot. First wash with clean water, then use bamboo sticks to put the size bamboo shoots and hang them on the bamboo shoots. After the water droplets dry, put them into the baking room and bake. The fire at the beginning should be large and the temperature should be high. Otherwise, the dried bamboo shoots will be black, and the firepower may be smaller after 3-4 hours, but it should be uniform. During the baking process, the bamboo shoots should be frequently turned and dried to make it uniform. Generally 500 kilograms of dried bamboo shoots can be completely dried in about 5-6 days. There are two methods to identify whether it is dry or not: First, dry dried bamboo shoots are selected for large incisions. If the middle red light is eliminated, the overall color is uniform, indicating that it has dried; the second is drying dried bamboo shoots, with thumb fierce According to the thick bamboo shoots, there is a hard feeling, indicating that it has been dried. 6, grading, packaging, storage: According to the individual size of bamboo stems, length, length, color, etc. are divided into three levels, sealed with a double plastic film bags, and then placed in cartons or bamboo rafts, in dry ventilation Storage in the warehouse.
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