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METHOD FOR FREEZING AND PRESERVING BAMBOO SHOOT OF PHYLLOSTACHYS PUBESCENS MAZEL
METHOD FOR FREEZING AND PRESERVING BAMBOO SHOOT OF PHYLLOSTACHYS PUBESCENS MAZEL
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机译：冷冻和保存竹节竹笋竹笋的方法
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PURPOSE:To keep chewiness and taste unique to bamboo shoots even after thawing, by peeling bamboo shoots of Phyllostachys pubescens Mazel, dipping the peeled bamboo shoots in an aqueous solution of ethyl alcohol cooled at a specific temperature, quick-freezing the bamboo shoots and then preserving the bamboo shoots by an ordinary freezing and preserving method. CONSTITUTION:Bamboo shoots of Phyllostachys pubescens Mazel just after collecting are selected, peeled and directly dipped in an aqueous solution of ethyl alcohol in =50% concentration at about -30--40 deg.C and quick-frozen to =-9 deg.C. The quick-frozen bamboo shoots are then preserved by an ordinary freezing and preserving method to sustain chewiness and taste unique to the bamboo shoots even after thawing without destroying cell membranes of the bamboo shoots during the freezing process.
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