Bamboo shoots as food, in addition to fresh food can be processed into a variety of finished products, such as bamboo shoots (white bamboo shoots, Yulan tablets, bamboo shoots, bamboo shoots, etc.), canned bamboo shoots and soy sauce, sour bamboo shoots, oil bamboo shoots, sweet and sour bamboo shoots , salted bamboo shoots, hot and sour bamboo shoots, etc., a wide variety. But the processing of bamboo shoots must pay attention to the following "five priorities":

First, shoot bamboo shoots should be timely: Laotun suitable, too tender quality is good, but the output is low; too old is the crude fiber content, quality decline.

Second, the raw materials to be selected: select fresh bamboo shoots, good bamboo shoots; do not choose dead bamboo shoots, insects bamboo shoots, metamorphic bamboo shoots.

Third, the processing should be timely: fresh bamboo shoots should not be stored for a long time, to quickly kill, prevent bamboo shoots aging and reduce the quality.

Fourth, the process should be reasonable: all processes closely linked to prevent spoilage.

Fifth, the product should be hygienic: Do a good job of food hygiene during the processing, and strictly disinfect. After the finished product is processed, it must be packaged and stored to prevent all kinds of pollution.

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