165results about How to "Stay crisp" patented technology

The invention provides a cyclopropene preservative, which is characterized by containing 0.1 to 99 mass percent of cyclopropene coating material powder, 0.1 to 98 mass percent of compound, composition or material releasing water molecules, and 0 to 98 mass percent of one or more assistants. The invention also provides the preparation method and packaging method of the cyclopropene preservative. The preservative is convenient for use and has a remarkable preservation effect.

The invention discloses a processing method of an instant seasoning lotus root, which comprises the steps that a fresh lotus root is cleaned, peeled, sliced, then subjected to primary color protection and crisp keeping, rinsed, seasoned, subjected to secondary color protection and crisp keeping, seasoned, packaged and sterilized at a high temperature, and the instant seasoning lotus root is obtained. The processing method is simple and efficient; the color protection and crisp keeping are conducted simultaneously in the primary color protection and crisp keeping step; the secondary color protection and crisp keeping step is merged into the seasoning step, so that the time is saved and the effect is good. As a vacuum curing method is adopted, the curing time is saved; the appearance of an obtained lotus root sheet is creamy white; and the lotus root sheet has luster and a delicious and crisp taste. Compared with the prior art, the delicious and crisp taste is improved, and the lustrousness is better.

The invention provides a cyclopropene preservative, which is characterized by containing 0.1 to 99 mass percent of cyclopropene coating material powder, 0.1 to 98 mass percent of compound, composition or material releasing water molecules, and 0 to 98 mass percent of one or more assistants. The invention also provides the preparation method and using method of the cyclopropene preservative. The preservative is convenient for use and has a remarkable preservation effect.

The invention relates to long shelf life fermented pickled vegetable and a preparation method thereof, which belong to the technical field of picked fermented foods. The preparation method comprises the following steps: using tuber mustard as the raw material; slicing, picking, softening and then packaging the tuber mustard in a picked vegetable jar; filling ferment agent prepared by mixing 3-5 percent of Lact.Plantarum and Lact.Casei according to the proportion of 1:1 and salt water with 4-6 percent of salt content; fermenting for 48h under the temperature of 20-30 DEG C; ending the fermentation until the acidity of the fermented solution reaches 0.45-0.55 percent; dehydrating, seasoning and embrittlementing; packaging by using laminated film bags and sterilizing for 15min under the temperature of 70 DEG C. The preparation method basically keeps the fermented picked vegetable pure, tender and crisp, salubrious and tasty, the fermented picked vegetable has the basic characteristics of separating fat and stimulating the appetite, promoting the digestion, and the like, and can be kept for more than six months under the normal temperature. The invention can be popularized and applied to the vegetable processing industry.

A viewer of a UHD may configure one or more home screens that are associated with that viewer at viewer login by selecting one or more home screen templates, each of which includes multiple content panes arranged in a unique layout. The viewer may modify the layout. Each home screen may be associated with a respective content genus so that, for example, when a sports program is presented and the viewer selects a “home” key on a remote commander, a sports-related home screen is presented based on the viewer-selected sports home screen template, whereas when a feature movie is presented and the viewer selects the “home” key, a movie-related home screen is presented based on the viewer-selected movie home screen template.

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

The invention relates to a bamboo shoot sulfur-free drying process, which is characterized by comprising the following steps: (1) raw material preparation, during which fresh phyllostachys praecox shoots with a base part of which the diameter is greater than 3 centimeters, washing the fresh phyllostachys praecox shoots to remove impurities, removing sheaths, cutting off aged parts, and cutting the shoots along longitudinal axes to obtain bamboo shoot blocks; (2) soaking the bamboo shoot blocks in color protecting solution for 20 to 90 minutes, wherein the ratio of the bamboo shoot blocks to the color protecting solution is 1g:3-4ml; (3) blanching color protection treatment, during which blanching the bamboo shoot blocks, which are soaked in the color protecting solution, in the color protecting solution at 80 to 100 DEG C for 2 to 10 minutes, and immediately washing the bamboo shoot blocks with water after the blanching; (4) permo-treatment, during which the bamboo shoot blocks, which are blanched for color protection, are soaked in osmotic solution for 20 to 40 minutes, and the ratio of the bamboo shoot blocks to the osmotic solution is 1g:3-4ml; (5) drying; and (6) packaging to obtain dry bamboo shoot products. The dry shoots prepared by the invention is short in rehydration time, convenient, sanitary and long in storage life and provides good raw material guarantee for the subsequent bamboo shoot deep processing.

The invention provides a quick-freezing freshness retaining method for bamboo shoots. The method is characterized by comprising the first step of choosing fresh bamboo shoots which are full, intact, clean, good in color and luster and free of corrosion, mould, peculiar smells as well as pests, diseases and mechanical damage influencing eating, and precooling the collected bamboo shoots in a refrigeration house for 10-24 hours; the second step of hulling, cleaning and dicing the precooled fresh bamboo shoots; the third step of soaking the bamboo shoots in a compound crispness-keeping agent solution of antioxidant substances or high polymeric substances for 20-60 minutes; the fourth step of draining off the soaked bamboo shoots and pouring liquid nitrogen to make the bamboo shoots quickly freeze to the central temperature between minus 10 DEG C and minus 20 DEG C in the environment at the temperature ranging from minus 40 DEG C to minus 198 DEG C; the fifth step of placing the fresh bamboo roots which are quickly frozen into the refrigeration house at the temperature ranging from minus 10 DEG C to minus 25 DEG C for frozen storage for 12-24 months to obtain quick-frozen bamboo shoots. Compared with the prior art, the method can increase the glass transition temperature of the bamboo shoots, improve the quality of the quick-frozen bamboo shoots, make energy saved and consumption reduced in the quick-freezing process, lower product cost and increase benefits; besides, by the adoption of the method, the problems that after the bamboo shoots are unfrozen, juice loses, main parts of the bamboo shoots become soft, crispness is lowered, and the quality of the unfrozen bamboo shoots is obviously worse than that of the fresh bamboo shoots can be effectively solved, and the quality of the unfrozen bamboo shoots is approximate to that of the fresh bamboo shoots.

The invention relates to the field of food microbial fermentation and relates to a preparation method of pepper pickle fermented by composite lactobacillus. Peppers fermented through a composite lactobacillus starter culture have advantages of being short in fermenting period, unique in flavor and low in content of nitrite. The preparation method includes following steps: picking peppers, removing peduncles from the peppers, washing the peppers, drying the peppers in air, placing the peppers into a pot, adding an activated starter culture and carrying out a fermenting process at 15-20 DEG C for 7-15 days to obtain the pepper pickle. Acidity of the pepper pickle can reach 0.8-0.9%, pH value of the pepper pickle is 3.2-3.3 and the content of nitrite is lower than 6.0 mg / kg. The content of nitrite is far lower than that in a national standard value, wherein the national standard nitrite content value is 20mg / kg.

A viewer of a UHD may configure one or more home screens that are associated with that viewer at viewer login by selecting one or more home screen templates, each of which includes multiple content panes arranged in a unique layout. The viewer may modify the layout. Each home screen may be associated with a respective content genus so that, for example, when a sports program is presented and the viewer selects a “home” key on a remote commander, a sports-related home screen is presented based on the viewer-selected sports home screen template, whereas when a feature movie is presented and the viewer selects the “home” key, a movie-related home screen is presented based on the viewer-selected movie home screen template.

A method for preparing the immersed-in-saline Auricularia auricula-judae includes such steps as preparing aseptic water y filtering and sterilizing, adding the salt for pickling vegetables, cane sugar and flavouring, loading the mixture in jar, sealing, fermenting to obtain the technological water, immersing the Auricularia auricula-judae in the solution of sodium alginate, rinsing with clean water, immersing it in the solution of calcium chloride, flushing with clean water, centrifugal dewatering, proportionally loading said technological water and. Auricularia aruicula-judae in containers, vacuum packing and Pasteurizing.

The invention discloses a preparation method for a low-salt crisp soy-preserved Jerusalem artichoke product. The method comprises the step of fermenting Jerusalem artichokes soaked by lactic acid and alcohol by using soya residues rich in a great number of viable bacteria to obtain the low-salt crisp soy-preserved Jerusalem artichoke product. By using the obtained soy-preserved Jerusalem artichoke product, the nutritive, health-care and economic values of the Jerusalem artichoke are increased, and the low-salt crisp soy-preserved Jerusalem artichoke product can be more widely applied.

The invention discloses a method for preserving dendrobium officinale. The method comprises the following steps: removing leaves of picked dendrobium officinale, and washing; precooling, disinfecting and sterilizing the washed dendrobium officinale; draining the disinfected and sterilized dendrobium officinale in an aseptic condition, performing aseptic packaging, and refrigerating. According to the method for preserving dendrobium officinale, the preservation period of the dendrobium officinale can be prolonged to over 6 months, the original ingredients, color and crispness can be effectively maintained, the weight loss ratio is low, and the commercial value of the dendrobium officinale can be guaranteed. Furthermore, the method cannot generate harmful substance residues, and is environment-friendly.

The invention belongs to the field of foods and especially relates to the technical field of bio-fermentation of pickled vegetable in foods. The invention particularly provides an old-jar pickled vegetable solid fermentation agent which includes, by mass, 10-15% of a microbial agent, 40-45% of a nutritional component, 20-25% of a seasoning, 20-25% of a color-protecting and crispness-keeping component, all the components adding to 100% by mass in total. The old-jar pickled vegetable solid fermentation agent can achieve industrial and large-scale production of traditional old-jar pickled vegetable, and also can achieve remote production, so that people except Szechwan and Chongqing can taste the flavor of homemade pickled vegetable. Compared with the similar old-jar pickled vegetable fermentation agent (with single bacterial strain), the fermented pickled vegetable produced by the solid fermentation agent in the invention has better flavor and is more delicious.

The invention relates to a method for preparing pickled crisp lotus root. The method comprises the following steps of: cleaning the crisp lotus root; removing a head and a tail of the crisp lotus root; putting the crisp lotus root into an environment at the temperature of between 1 and 8 DEG C; cutting the crisp lotus root into segments; mixing the crisp lotus root sterilized by microwave and sterilized pickling fluid, and filling the mixture into a vessel, wherein the pickling fluid is mixed fluid of salt, ginger, cane sugar, edible vinegar, pepper, calcium chloride and water; and inoculating strains which are purebred lactobacillus acidophilus with the number of AB960310; covering the vessel; performing water seal on the vessel; putting the vessel into a environment at the temperature of between 10 and 40 DEG C for fermentation for 3 to 15 days so as to obtain the pickled crisp lotus root. The method applies microwave cold sterilization technology, overcomes the defect that the crisp lotus root becomes soft by using the conventional thermal sterilization technology, maintains unique crispness and color of the crisp lotus root to the utmost extent, and greatly prolongs the preservation period of the pickled crisp lotus root. The purebred lactobacillus acidophilus is advantageous to crispness maintenance and flavor control of the pickled crisp lotus root, and contributes to factory manufacture and quality control. The pickled crisp lotus root has the advantage of unique flavor of the crisp lotus root, good mouthfeel, good color, good crispness, instant eating as soon as the vessel is opened in the preserving period, no additional processing and eating convenience.

The invention relates to primary-taste nori and a making technology thereof, and belongs to the technical field of nori. The primary-taste nori disclosed by the invention comprises the following raw materials in parts by mass: 1-5 parts of dried porphyra yezoensis and 0.1-0.5 part of composite seasoning fluid, wherein the composite seasoning fluid comprises the following raw materials in parts by mass: 20-24 parts of a soy sauce, 18-21 parts of white granulated sugar, 17-20 parts of glucose syrup, 11-13 parts of high fructose corn syrup, 4-6 parts of monosodium glutamate, 3-5 parts of edible salt, 1-3 parts of a yeast extract, 0.04-0.06 part of disodium 5'-ribonucleotide and 0.001-0.003 part of edible essence. The making technology of the primary-taste nori comprises the following steps of performing screening, supplying dried porphyra yezoensis, performing baking for the first time, feeding fluid for seasoning, performing baking for the second time and performing baking for the third time. The primary-taste nori disclosed by the invention is rich in nutrition, pure in taste, natural in material usage, hygienic and safe.

The invention discloses a brittle-failure-resistant chocolate coating, which comprises the following raw materials by weight: 330-400 parts of white granulated sugar, 130-170 parts of milk powder, 120-160 parts of cocoa liquid block, 40-60 parts of natural anhydrous cream, 260-300 parts of cocoa butter, 1-3 parts of lecithin, and 1-3 parts of polyglyceryl-3 polyricinoleate. The invention further discloses a method for coating a frozen beverage with the brittle-failure-resistant chocolate coating. According to the present invention, by adjusting the ratio of various raw materials of the chocolate coating and optimizing the method for coating the frozen beverage with the chocolate coating, the brittleness of the chocolate coating is ensured, and no cracking is generated within pressure difference of 70 mbar, such that the quality of the product is enhanced, and the market is easily broadened.

The invention discloses a mixedly-boiling rapid fermentation production method of low-salt pickled cucumber, and belongs to the technical field of food processing. The method comprises the following steps: preparing a fermenting liquid: weighing the following components in percentage by weight: 3 to 5% of salt, 2 to 4% of carbohydrate, 0.1 to 0.2% of food grade calcium chloride, and 5 to 6.9% of spices, boiling the mixture for 15 to 20 minutes, cooling to the room temperature, adding 1 to 2% of liquor, 0.10 to 0.15% of pickling specific bacterium powder, and the balance being water; picking fresh and tender cucumbers, washing, draining, cutting; adding the processed cucumbers into a temperature-constant fermentation tank, adding the prepared fermenting liquid into the fermentation tank to submerge the cucumbers, and carrying out fermentation for 96 to 140 hours at a temperature of 25 to 30 DEG C so as to obtain the pickled cucumber. The fermentation is carried out by a plurality of bacteria, the technology is simple, the application range is wide, the pickled vegetable can be produced continuously, the color and luster are normal, the taste is fresh and crispy, the fermentation period of pickled vegetable is effectively reduced, the content of salt and nitrite is low, and the safety is improved.

The invention discloses a non-living body preservation method of a bamboo shoot. The non-living body preservation method comprises the following steps: raw material processing, namely, carrying out vacuum pre-cooling and cooling processing on fresh bamboo shoot; crispness-keeping processing, namely, based on mass percent, adding 3-6% of table salt and 0.2-1.0% of calcium chloride into the cooled bamboo shoot to carry out dehydration; and storage processing, namely, adding 0.3-0.5% of natural mustard powder into the bamboo shoot which is subjected to color protection, uniformly mixing, and charging carbon dioxide and packing. According to the non-living body preservation method provided by the invention, the preservation time of the bamboo shoot reaches above 6 months under a refrigeration condition, the rotting rate of the bamboo shoot during a storage period is lower than 5%, color and texture deterioration of the bamboo shoot are not obvious, and the bamboo shoot preserves the original flavor and has no peculiar smell.

The invention relates to a super-hydrophobic functional material and a preparation method thereof. The super-hydrophobic functional material comprises a base with a hydrophilic nature and a pattern which is located on at least one portion of the base and comprises at least one hydrophilic portion and at least one super-hydrophobic functional portion, wherein the super-hydrophobic functional portion comprises a compound of nano silicon dioxide, nano zinc oxide or nano titanium dioxide. The super-hydrophobic functional material provided by the invention has a good hydrophobic property and can resist wetting and contamination of external aqueous matters. As a result of the hydrophobic characteristic of the base material, the whole clothes product still maintains the most original characteristics. The hydrophobic textile material provided by the invention has the functional characteristics of absorbing moisture and keeping shape, ventilating and being comfortable and being hard to wrinkle, and is particularly suitable for informal clothes of businessmen and personal clothes in humid and muggy environments.

The invention discloses a preparation method of fermented aggregate-containing crispy pastry, and belongs to the technical field of food. The fermented aggregate-containing crispy pastry is prepared by the following steps: (1) preparing aggregate enzymolysis solution; (2) fermenting the enzymolysis solution; (3) homogenizing fermentation liquid and flour and other materials; (4) shaping and quickly freezing; (5) performing low-temperature vacuum frying dehydration; (6) de-oiling. By the preparation method, the fermented aggregate-containing crispy pastry prepared from calcium, phosphorus, beneficial microorganisms and other substances obtained during enzymolysis and fermentation of aggregate has the calcium content of 12.5-13.0%, the phosphorus content of 6.2-6.9%, the protein content 12.5-14.0mg / Kg and the amino acid content 0.85-0.90mg / Kg, has the calcium-phosphorus ratio of 2: 1 which is the optimal ratio for body absorption, is crispy in mouthfeel and rich in nutrition and is excellent calcium-supplementing food.

The invention discloses beauty-maintaining and eyesight-improving pomegranate jelly which is prepared from the following raw materials in parts by weight: 7 to 10 parts of gelatine powder, 15 to 20 parts of carrageenan, 10 to 12 parts of konjac flour, 15 to 20 parts of fresh roses, 20 to 25 parts of rice wine, 10 to 15 parts of pomegranate juice, 70 to 80 parts of mangoes, 1 to 2 parts of elsholtzia, 1 to 2 parts of hovenia acerba, 1 to 2 parts of semen plantaginis, 15 to 20 parts of rice flour, and a proper amount of citric acid, white granulated sugar, plant oil and water. Crispy mango dices in the beauty-maintaining and eyesight-improving pomegranate jelly are stuck with syrup and then are dried, thus forming a layer of edible rice paper thin film on the surface of the crispy mango dices; the crispy mango dices are put into plant oil for 2 to 3 seconds to form a layer of oil film on the surface, so that the crispiness of the crispy mango dices in the jelly can be retained, and the chewiness of the jelly is enhanced; pomegranate contains rich mineral substances, and two anti-oxidization components such as anthocyanin and red pomegranate polyphenols, so that the beauty-maintaining and eyesight-improving pomegranate jelly has the effects of maintaining the beauty and improving the eyesight.

The invention relates to a preservation method of blueberry fruits, which is carried out according to the following steps of: (1) picking and removing rotten fruits; (2) placing blueberry fruits into aseptic polished round-grained rice water, soaking for 5 to 15min, and carrying out air-drying and refrigeration; (3) then placing the blueberry fruits into a preservative, soaking for 40 to 150s, and air-drying; (4) packaging the blueberry fruits with a packaging box with lime powder and activated carbon, and carrying out refrigeration storage. The preservation method of the blueberry fruits, which is disclosed by the invention, is safe and non-toxic to use, obviously prolongs preservation time of the blueberry fruits, reduces rot, shrinking and softening of the blueberry fruits, ensures crispness, taste and quality of blueberries, and has a wide market application prospect.

A low-calorie non-fried food, which achieves both crispness of the coating and deliciousness of the content ingredient may be obtained by a method for producing a non-fried food, in which a batter liquid and bread crumbs are applied in this order to a food material having undergone a moist-heat treatment, and then the food material is heated by superheated steam at 230 to 250° C., characterized in that the water content in the coating composition (the batter liquid and the bread crumbs) before heating is maintained at 33% by weight or less.

The invention discloses a compounded edible fungus meat product and a processing method thereof. The method comprises the following steps: by taking fresh edible fungi and mauremys mutica as raw materials, firstly carrying out rinsing, color-protecting, slicing, precooking, salting, desalting and the like on the edible fungi so as to prepare a semi-product; carrying out rinsing, fishy smell removing, precooking, bone soup flavoring, cooling, slitting and the like on the mauremys mutica so as to prepare a semi-product; proportionally combining the semi-product of the edible fungi with the semi-product of the mauremys mutica, adding spices, seasonings and auxiliary materials and evenly mixing so as to obtain the compounded edible fungus meat product. The compounded edible fungus meat product has the advantages of being green and natural, reasonable in nutritional matching, excellent in flavor, good in taste, convenient to eat, long in shelf life and the like.

The invention discloses a pickling method of helianthus tuberosus. The pickling method comprises the following steps of adding water to siraitia grosvenorii and lotus leaves, and performing boiling so as to obtain a soup base; then putting fresh helianthus tuberosus into the soup base, soaking the fresh helianthus tuberosus in the soup base, and performing draining; uniformly mixing the processed helianthus tuberosus with hot peppers, Chinese prickly ash and rose sirup, adding rice wine, and performing stirring so as to obtain a mixture; and leaving the mixture to stand, placing the mixture after standing into a clay jar which is dry and clean, spreading a layer of vegetable leaves on mixed materials, spreading and stuffing Pu'er tea between the vegetable leaves and an opening of the clay jar, and performing natural fermentation for several months so as to obtain finished products. The pickled helianthus tuberosus is delicious and unique in mouth feel, has special crispness, sweetness, hot taste and mellow fragrance of the Pu'er tea, and can stimulate appetite, promote gastric secretion, help digestion and remove heat to cool blood. All the raw materials are effectively matched, so that the pickled helianthus tuberosus is easier to be tasty and attractive in color and maintains certain crispness. Through detection, when the clay jar is opened and the pickled helianthus tuberosus is eaten, the pickled helianthus tuberosus does not contain nitrite, after the clay jar is opened, the guarantee period of the pickled helianthus tuberosus is as long as 1 year, besides, during the guaranteed period, the nitrite is not generated, and the pickled helianthus tuberosus is free from mildew, stable in flavor, unchanged in color and lasting in crispness.

The invention discloses a preservation method of dendrobium officinale. The preservation method includes the following steps that after being picked, the fresh dendrobium officinale is subjected to impurity removal treatment, wherein impurity removal treatment is completed within 1 h after the dendrobium officinale is picked; the dendrobium officinale is cooled to 1 DEG C-3 DEG C; the dendrobium officinale is cleaned at 1 DEG C-3 DEG C and then drained off; the cut end of the dendrobium officinale is dipped in 1-methylcyclopropene for 70 s-100 s and then taken out; the dendrobium officinale is fumigated through a preservative at 1 DEG C-3 DEG C, wherein fumigation time is kept within 16 h-20 h; the dendrobium officinale is placed in a constant-temperature preservation box to be preserved. The preservation method is good in preservation effect, long in preservation time, easy to implement and low in cost.

The invention discloses a fermented crispy yellow fresh ginger and a preparation method thereof, and belongs to the field of food processing. The method comprises the steps of selecting materials, soaking, fermenting, seasoning, pasteurizing and packaging. According to the preparation method disclosed by the invention, in the soaking phase, CaCl2 and CaNO3 are added to a composite salt solution, so that the crispy taste of the fresh ginger can be well kept; meanwhile, copper gluconate is added to the high-salinity pickled fresh ginger, so that a good fixation role can be played. Therefore, the crispy yellow fresh ginger obtained by the method is crisp, tender, palatable, pure in color, full-bodied in taste, and high in nutritional value.

The invention relates to a preparation method of a canned clean water young lotus root, comprising the following steps: washing clean a young lotus root, removing the head and tail parts of the lotus root, placing in an environment of 1-8 DEG C, cutting the young lotus root into segments, mixing with young lotus root soup, then filling, sealing, and sterilizing by microwaves for 3-15 minutes, wherein the soup is a mixed liquor of citric acid, lactic acid, sucrose, calcium chloride, vitamin C and water. The soup of the invention is not added with any substance harmful to human bodies, thus having high safety; the young lotus root soup and the microwave cold sterilization technology are adopted, thereby overcoming the defect that the young lotus root are softened in the traditional thermal sterilization technology, maintaining the specific brittleness and color of the young lotus root up to the hilt and greatly prolonging the storage period of the canned young lotus root; and vitamin C is added, thus being favor of human health. The canned young lotus root prepared by the invention has good taste, fine color, favorable brittleness, rich nutriments, easy carrying and storage, long storage period and edible convenience, is favor of being digested, absorbed and utilized by human bodies and can be eaten after being opened without processing within the storage period.

The invention relates to a method for producing quick-frozen bamboo shoots. The method comprises the following steps: taking fresh bamboo shoots as raw materials, pre-cooking, cleaning, sterilizing and freezing, thereby obtaining the quick-frozen bamboo shoots. At the pre-cooking phase, the fresh bamboo shoots are boiled out in boiling water, so on one hand, the bamboo shoots are not continuously lignified, and the crispness of the bamboo shoots is ensured; and on the other hand, microbes attached onto the fresh bamboo shoots can be killed, and pesticide residues can be effectively reduced. In the whole production process, the processing temperature change in each process is gentle, a great sudden temperature change link is not needed, and the crispness of the bamboo shoots is well maintained. Any chemical is not added in the whole production process, so that the product has original taste and flavor and is natural in taste. Therefore, the quick-frozen bamboo shoot produced by the method disclosed by the invention has inherent color, crispness, flavor and freshness of the bamboo shoots and is an ideal fresh bamboo shoot product which can be stored for a long time.