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一、严格把好采笋关。
1、一般在正常的年景情况下，每年从5月下旬至10月下旬为采笋期。
2、采笋标准、要选择60公分——100公分高的幼嫩、肥大、粗壮的笋。
3、保持干净竹笋的竹笋进场，在采笋期间，做到边采割边剥壳，选择干净、无虫的嫩
笋进场加工。
二、严格把好加工关。是竹笋生产过程中的极其重要环节，我们切实从细从严认真
把好。
1、洗笋。把打集的竹笋用清水把杂质全面冲洗干净。
2、选切。把洗净的竹笋进行认真选切，把每条竹笋的粗老部分切除，选留下的细嫩
竹笋进行加工。
3、切片的标准。原则每块竹笋切到3—5毫米厚左右，如果过薄过厚都影响竹笋的
质量。
4、漂水。把加工好的竹笋，用清水浸30小时。在浸水期间，每隔10小时洗漂一次水，
达到去除涩味、爽脆可口的效果。
5、用120℃的高温净水过热煮30分钟，达到卫生、除菌、消毒、安全的标准，然后起
水凉干包装。
6、把装好的竹笋，用包装机密封袋口。
7、把密封好的竹笋，再用120℃的高温热水消毒，高温蒸30分钟，达到消毒、安全的
标准。
8、储藏。把消毒好的竹笋，按放在无鼠无虫的干净仓库储藏，年常温25℃以下，储藏期达到一年以上。经过一年储藏时间，竹笋仍然保持
生鲜、爽脆、可口的标准。 |
一、strictly good picks the bamboo shoots
pass.
1、Generally in the normal situation, every
year from from late Mayto late October for
picks the bamboo shoots time.
2、Picks the bamboo shoots standard, must 60
centimeters - 100centimeters high choose
young to be tender, largely, the sturdy
bambooshoots.
3、The maintenance clean bamboo shoots enter
the arena, in picksbamboo shoots period on
the other hand, achieves on the one hand
picksshears the exhausted shell, the choice
is clean, the non- insect'stender bamboo
shoots enters the arena the processing.
二、Strictly the good processing pass is in
the bamboo shoots productionprocess
extremely important link, we from thin
severely earnestly arepractically good.
1、Washes the bamboo shoots. Hits the
collection the bamboo shootscomprehensively
to flush with the clear water the impurity
cleanly.
2、Elects to cut. Carry on the cleaning
bamboo shoots earnestly elect tocut under,
each bamboo shoots old partial excision,
retains afterselection the delicate bamboo
shoots to carry on the processing.
3、Slice standard. Principle each bamboo
shoots cut thick to 3 - 5millimeters about,
if has been thin thick all has affected the
bambooshoots the quality.
4、Floats the water. Bamboo shoots which
processes, with clear waterimmersion 30
hours. Is immersing the period, each 10
hours wash floattime of water, achieved
remove the astringency, the delicious
effect.
5、Boils 30 minutes with 120 ℃ high
temperature only Shui Guore,achieved the
health, eliminates the fungus, the
disinfection, the safestandard, then Shui
Lianggan packing.
6、Installs the good bamboo shoots, seals the
bag mouth with thepackaging machine.
7、Bamboo shoots which seals, again uses 120
℃ high temperature hotwater disinfection,
the high temperature to steam 30 minutes,
achievesthe disinfection, the safe standard.
8、Preserve. Bamboo shoots which disinfects,
according to puts in doesnot have the mouse
non- insect the clean warehouse preserve,
the yearnormal temperature 25°c below
preserves the time to amount to abovefor a
year. After year preserve time, the bamboo
shoots stillmaintained live fresh, the
delicious standard.
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