976 results about "Bamboo shoot" patented technology

The invention relates to an eight-treasure spicy chili sauce and manufacturing thereof. The eight-treasure spicy chili sauce has the main functions of edibility and nutrition, and also combines the functions of helping digestion, darkening the hair, beautifying the face, moistening the intestine, clearing heat, dispelling fire and building the body. The chili sauce can be eaten together with rice or bread. The chili sauce is characterized by choosing clean walnut seeds, pine seeds, peanut seeds, coix seeds, barbary wolfberry fruit, raisin, bamboo shoots and dried hawthorn as raw materials, and clean chili, cooked beef, catchup, thick broad-bean sauce, honey, white granulated sugar, cooked sesame seeds, pepper, salt, gourmet powder, dried chrysanthemum leaching liquid, wine, onion and ginger oil and edible oil are compounded. The chili sauce has high material quality, fine processing, red color, fragrant flavor and good taste.

A method for processing the bamboo shoots to improve their taste and appearance includes such steps as removing root, washing, boiling, forced cooling to 35 deg.C, stacking orderly, covering by plastic film, natural fermenting regulating pH value, rinsing, immersing in clean water and regulating pH value.

The invention provides a method for preparing composite hydrogel through modifying bamboo shoot leftovers and an application of the composite hydrogel. An adsorption material is prepared by the steps of extracting cellulose from the bamboo shoot leftovers, then modifying by sodium chloroacetate, carrying out epoxy chloropropane cross-linking, followed by carrying out inverse suspension polymerization, and finally carrying out freeze drying. The prepared hydrogel beads are used as a bio-adsorbent, methylene blue is used as a dye model molecule, an adsorption effect on methylene blue is studied, and a theoretical foundation is laid for adsorption and sustained release of the hydrogel. The novel composite hydrogel prepared by utilizing the bamboo shoot processing waste leftovers is rich in raw material sources and low in cost, can achieve waste utilization, and promotes recycling economy; and the prepared hydrogel can be applied to adsorption of dye wastewater and adsorption and sustained release of a model drug, reduces pollution of bamboo shoot leftover arbitrarily discarding on the environment, and can play a certain role in promoting green development of ecological resources.

A method for keeping bamboo shoots fresh comprises peeling, removing stumps, cutting and washing; and removing green, pickling and dehydrating until the water content is lower than or equal to 12%. The green removal is carried out by heating the pretreated bamboo shoots in hot water at 90-96 DEG C for 3-5 minutes. The pickling includes mixing the green-removed bamboo shoots with 1-5 wt% of edible salt and 2-7 wt% of saccharide compound, stirring intensively and standing for 5-20 minutes. The fresh bamboo shoots treated by the method allow a refreshing time of above 12 months, and can be restored with a restoring degree of 95% after being soaked in water. The restored bamboo shoots have toughness and crisp and fresh texture, appears uniformly in yellow brown and can retain the original color, flavor and taste of the fresh bamboo shoots. A detection result shows that the nutritional ingredients such as 17 amino acids can be kept above 95%.

The invention provides a preparation method of a high mesoporous rate nitrogen doped carbon electrode material. The preparation method comprises the following steps: step one, pretreatment; step two,hydrothermal reaction: carrying out the hydrothermal reaction on bamboo shoot shells to obtain a hydrochar precursor; step three, carbonation reaction: filtering, washing and drying the hydrochar precursor and then carrying out low temperature carbonization treatment on the dried hydrochar precursor and a nitrogen source material to obtain carbide; step four, activating treatment: carrying out theactivating treatment on the carbide and an activator, carrying out acid pickling, washing with deionized water and drying to obtain the high mesoporous rate nitrogen doped carbon electrode material of which an aperture main peak is 2.8nm. A symmetric supercapacitor assembled by applying an electrode material provided by the invention has the effects that specific capacitance reaches as high as 209F / g when current density is 0.5A / g; especially when the high current density is 10A / g, the symmetric supercapacitor has excellent stability, and the capacitance still reaches as high as 95 percent ofinitial capacitance after 10,000 cycles of charge and discharge.

The invention relates to the technical field of feeds and particularly relates to a lamb feed. The feed is prepared from the following raw materials in parts by weight: 75-80 parts of corns, 15-16 parts of sunflower seed meal, 10-12 parts of soya bean meal, 8-10 parts of broken rice, 15-18 parts of black wheat bran, 20-22 parts of wheat straws, 12-15 parts of dry straws, 5-8 parts of grass seed meal, 8-10 parts of mung bean leaves, 8-10 parts of peanut seedlings, 6-8 parts of sugar beet earthnuts, 4-5 parts of oenothera biennis seeds, 2-3 parts of Chinese chive seeds, 2-3 parts of fresh ginger powder, 8-10 parts of pea seedlings, 6-8 parts of crowndaisy chrysanthemum, 6-8 parts of bamboo shoots, a suitable amount of table salt and 0.2-0.5 part of a phagostimulant. The lamb feed provided by the invention is enriched with nutrient elements including amino acids, vitamins, microelements and the like needed by the rapid growth and development of lambs; after the lambs eat the feed, the growth and development of the lambs are rapid and the weight of the lambs is increased obviously.

The invention relates to a shoe and a manufacturing method of the shoe, in particular to a shoe with a palm as a main material and a manufacturing method of the shoe. The shoe comprises a shoe sole, a shoe pad and a shoe upper. The shoe sole comprises a palm clothing layer, the shoe pad comprises one layer of cloth shell and two layers of palm clothing, and the shoe upper comprises palm clothing. The manufacturing method of the shoe includes the following steps of processing the palm clothing, processing pine needles, processing lycopodium clavatum, processing bamboo shoot shells, manufacturing the shoe sole, manufacturing the shoe pad, manufacturing the shoe upper and combining. Materials for manufacturing the shoe are all original-ecology materials. The pine needles and the lycopodium clavatum in the shoe pad have the functions of dispelling wind and eliminating dampness, and materials such as the palm clothing, the pine needles, cotton and bamboo shoot shell leaves have the functions of breathing and absorbing sweat. The shoe is mainly made of the palm clothing, so that when the exterior of the shoe is wet by water, the interior of the shoe is still dry.

The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.

The invention discloses a preparation method for bamboo shoot enzyme food, and belongs to the field of food processing. The method comprises the following steps: (1) raw material pre-treatment; (2) material mixing; (3) fermentation; (4) treatment after fermentation. The bamboo shoot enzyme food is fermented and ripened by taking fresh bamboo shoots as raw materials, simulating natural generation conditions of an enzyme, and performing natural fermentation or microbial fermentation, or combining the natural fermentation and the microbial fermentation, wherein the fermenting time is long; a stock solution of a bamboo shoot enzyme is obtained. The bamboo shoot enzyme obtained with the preparation method disclosed by the invention effectively ensures the active ingredients of the bamboo shoots and has good antioxidant activity; finally, a food product which has improved components or flavour and has special nutrition and healthcare functions is obtained.

The invention discloses a preparation method of dried bamboo shoots, and belongs to the technical field of food processing. The method comprises the steps of raw material pretreatment, digestion, compound lactobacillus fermentation, microwave vacuum drying, baking and packaging. Compound lactobacillus includes lactobacillus plantarum and German-style lactobacillus. Compared with an existing dried bamboo shoot processing method, the compound lactobacillus is inoculated for fermentation, the color protecting and flavoring effects are achieved by adding hawthorn, gradual drying in the two modes of microwave vacuum drying and baking is adopted finally, water is removed more thoroughly, the dried bamboo shoots have the baking fragrance, the color is more attractive, and the dried bamboo shoots have the advantages of being low in crude fiber content and rich in nutrition.

The present invention relates to food production, is especially the production process of sour and hot bitter bamboo shoot, and solves the technological problem of utilizing the resource of bitter bamboo shoot to produce delicious food product in simple process and low cost. The production process of sour and hot bitter bamboo shoot includes the following steps: slicing bitter bamboo shoot into shreds or slices; boiling in water with salt for 40-60 min; draining and cooling; mixing with sugar and pressurizing for 1-2 days; mixing with chicken bouillon, pickled chili chip and vinegar, sealing in can; sterilizing; etc.

A bamboo root amino-acid peptide extract, its production and use are disclosed. The extract contains amino acid 10-50wt%, which consists of free amino acid 5-40wt%, tyrosine, serine, aspartine, glutamic acid, alanine, phenylalaine, valine and delta-OH-Lys. It has good taste and can be used for functional food, beverage and condiment.

The invention provides green technology for keeping bamboo shoots fresh, which comprise the following steps of: husking and slicing fresh bamboo shoots; adding the husked and sliced bamboo shoots into mixed solution which is prepared from calcium chloride and sodium chloride in a mass ratio of 1:1-1:1.5, wherein the calcium chloride accounts for 0.4 to 0.6 percent of the mass of the total solution; cooking the bamboo shoots for sterilizing; directly putting the cooked bamboo shoots into a container on which pasteurization is performed in advance; adding hot boiled water into a plastic bottle to exhaust air in the bottle until the bamboo shoots are submerged by the water and the water level of the bottle reaches the neck of the bottle; and sealing a bottle cap for storing. The bamboo shoots stored by a method are non-toxic, do not have sour or peculiar smell and have normal color and certain brittleness. The retention period of the bamboo shoots can reach over 12 months. The method of the invention has the advantages of small investment, simple device, convenient operation and the like.

The invention relates to a preparation method of bamboo shoot superfine powder, which specifically comprises the following steps of: 1) selecting bamboo shoot tips or mao bamboo shoots which grow in winter or spring or bamboo shoot residual parts with shoot tips being cut off; 2) removing shoot skins; 3) tidying; 4) cutting into shoot strips or slices; 5) cleaning, 6) blanching; 7) cooling; 8) draining; 9) color protecting; 10) drying, 11) primary crushing; and 12) superfine crushing to obtain the bamboo shoot superfine powder. The bamboo shoot superfine powder is white or light white and hasthe unique natural fragrance and taste of bamboo shoots, the taste is pure, the cold water solubility is good and the situations of obvious sedimentation and layering do not exist. Compared with dried bamboo shoots and shredded bamboo shoots, on one hand, nutritional and functional ingredients in the bamboo shoot superfine powder can be easily digested by human bodies, and the utilization ratio of the nutritional and functional ingredients is greatly improved; and on the other hand, the utilization ratio of raw materials is greatly improved and the comprehensive processing cost of bamboo shoot products is also greatly reduced.

The invention discloses a method for extracting dietary fiber from leftovers of bamboo shoots, comprising the following steps: removing earth from the heads of aged bamboo shoots cut in the processing of the bamboo shoots, peeling the husks of the bamboo shoots, cleaning, squeezing and separating bamboo juice and bamboo shoot residuals; and processing the bamboo shoot residuals with steam explosion and ultrafine powder technology to obtain high-quality diet fiber. The method can be used for recovering and reutilizing the heads of the bamboo shoots to prepare and process the dietary fiber, thereby changing wastes into valuables, achieving good application prospect, finding a new way for the comprehensive utilization of the bamboo shoots. By the method, the additional value of the bamboo shoot product is increased, the resource waste is reduced, the environment is protected. Therefore the method has good social and economical benefits.

The invention relates to a fresh-keeping crisp dried bamboo shoot and fresh-keeping crisp bamboo shoot prepared from fresh bamboo shoot and to the process for making them, which comprises the steps of, parboiling, water straining, cooling down, fermenting, de-watering, heating with boiling water, steeping, or scalding the dried bamboo shoot meat with boiling, steeping till the dried bamboo shoot becomes completely softened and distended.

The invention relates to leisure foods and a preparation method thereof. Fragrant crispy dendrocalamus latiflorus comprises the following ingredients in parts by weight: 1000-1200 parts of dendrocalamus latiflorus, and 60-180 parts of rod chilli. The preparation method of the fragrant crispy dendrocalamus latiflorus comprises the following steps of: a. cleaning the dendrocalamus latiflorus; b. boiling and killing green; c. cutting: cutting the dendrocalamus latiflorus into dendrocalamus latiflorus strips, dendrocalamus latiflorus slices and dendrocalamus latiflorus dices with a knife, and classifying the dendrocalamus latiflorus strips, dendrocalamus latiflorus slices and dendrocalamus latiflorus dices; d. pickling: pickling 100 parts of the dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus dices for 1-12 months with 4-6 parts of edible salt; e. soaking with clean water; f. cooking: adding the dendrocalamus latiflorus strips, or the dendrocalamus latiflorus slices after the water is boiling, cooking with strong fire to be boiling for 2 minutes, and taking out; g. shock chilling: immediately cooling the cooked dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus dices with water of 8-12 DEG C, so as to enable the temperature of the dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus dices to be cooled below 15 DEG C; h. soaking in seasoning soup; i. packaging; j. sterilizing; and k. checking. The fragrant crispy dendrocalamus latiflorus is tender, fragrant, crispy and delicious, and has a unique flavor. The preparation method of the fragrant crispy dendrocalamus latiflorus is scientific and reasonable, the quality of the fragrant crispy dendrocalamus latiflorus can be ensured, the production cost can be lowered, and the fragrant crispy dendrocalamus latiflorus has the popularization values.

The aim of the invention is to provide a method for producing bamboo fibre with a certain length in bulk at atmospheric temperature and normal pressure, and a device for producing the same. The method includes forming bamboo strip which integrates fibre and bamboo shoot as a whole, pressing the bamboo strip at intervals of determined length, and carrying out fibrillating after extending the inner bamboo fibre at the press position. Since the intension of the extending part of the bamboo fibre is weakened and can be naturally cut, the bamboo fibre with the same length and determined length intervals can be produced in bulk. In addition, the fibrillating can be easily performed due to weakening combination of the bamboo fibre and bamboo shoot in the bamboo strip by means of vibration, accordingly, the bamboo fibre with a burr shape can be obtained.

The present invention relates to preservation technology, and is especially the method of keeping freshness of bamboo shoot with sheaths. Bamboo shoot is preserved through sterilizing with negative mist and ozone inside a container with plasma sterilizer, spraying bacteria-free water to maintain humidity, maintaining nutrients and color with natural freshness keeping agent and sugar solution, cold storage to lower breath strength and other measures. The cold storage temperature is 1-5 deg.c, preferably 1-2 deg.c, and it may be maintained for 2 months. The present invention makes it possible to raise the value of bamboo shoot greatly and regulate the marketing seasons of bamboo shoot.

The invention discloses a formula of a sour soup hotpot condiment and a making method of the sour soup hotpot condiment. According to the formula, the sour soup hotpot condiment comprises, by weight, 10 parts of wild tomatoes grown in Kaili, Guizhou Province, 0.5 part of salt, 0.5 part of spirit, 3-5 parts of fresh ginger, 3-5 parts of bamboo shoots, and 1-2 parts fresh red pepper. The making method of the sour soup hotpot condiment comprises the steps that all kinds of treated raw materials and auxiliaries are evenly mixed in a large porcelain basin which is sterilized through high-purity spirit; the evenly mixed raw materials and auxiliaries are placed in a pickle jar to be sealed and fermented, and the jar edge is filled with water; fermentation is conducted for 15 days at the temperature ranging from 22 DEG C and 28 DEG C, and then the finished sour soup hotpot condiment is formed. According to the formula of the sour soup hotpot condiment and the making method of the sour soup hotpot condiment, the used materials are all wild plants grown in the sour soup origin area, the sour of the sour soup is more resistant to boiling and pure, piquant taste is smooth and makes other food more delicious, the fishy smell of fish and meat which are added to a hotpot can be removed, and the sour soup hotpot condiment has the functions of clearing damp, promoting appetite and nourishing the stomach.

The invention relates to the field of foods and particularly relates to a preparation method of picked bamboo shoots with pickled peppers. The preparation method comprises the following steps: immersing pre-boiled bamboo shoots at a temperature from -5 DEG C to 0 DEG C for 1-3 hours; adjusting the acidity and the salinity of pickled mountain peppers and aged salt water so as to balance the salinity and the acidity; pre-boiling the balanced mountain peppers at 98-100 DEG C for 15-20 minutes to obtain pre-boiled mountain peppers; putting the balanced aged salt water, the pre-boiled mountain peppers and the immersed bamboo shoots into a pickling container according to the weight ratio of 100 to (90-120) to (10-15) and pickling at room temperature for 15-30 hours; and uniformly mixing the pickled bamboo shoots with the auxiliary materials to obtain the pickled bamboo shoots with the pickled peppers. Before pickling, the immersing procedure is added, and thus the obtained bamboo shoots have crispy texture and good mouth feel. Furthermore, a food brittleness increasing agent is added to improve the brittleness of the bamboo shoots. Furthermore, with an auxiliary material prepared from olive oil and / or loquat juice / jam and / or apple juice / jam, the pickled bamboo shoots with the pickled peppers also have a fruit flavor, the improved flavor is unique and novel and the pickled bamboo shoots with the pickled peppers is endowed with innovativeness.

The invention discloses a pure natural plant cushion material and a preparation method thereof and relates to a cushion material and a preparation method thereof. Loofah sponge, palm sheets, fibers, coconut fibers and shells of bamboo shoots are integrated according to characteristics; the advantages are adopted and the disadvantages are made up for; the advantages are complementary; the waste resources are fully used. The pure natural plant cushion material is characterized in that an upper surface layer and a lower surface layer of the cushion material are made of loofah sponge sheets, and an intermediate layer is made of an auxiliary material; or the upper surface layer is made of the loofah sponge sheets, the intermediate layer is made of the auxiliary material and the lower surface layer is made of fabrics; or the upper layer is made of the loofah sponge sheets, the lower layer is made of the auxiliary material; the layers are sewed integrally to form the pure natural plant cushion material; the auxiliary material is made of the palm sheets, the fibers or the coconut fibers or the shells of bamboo shoots or arbitrary combination thereof. The preparation method of the pure natural plant cushion material comprises the steps of preparing the raw materials, laminating, sewing and cutting. The cushion material is suitable for producing products such as sofas, seat cushions, tatamis, pillows.

The invention discloses a processing technology of chilli oil bamboo shoot and relates to a food processing technology, wherein the processing technology comprises the following steps: processing raw materials, bleaching, preparing ingredients and spicing, wherein the step of preparing ingredients comprises preparation of the chilli oil ingredients and brine. Another pot is selected after the spicing, the chilli oil ingredients of appropriate amount is poured into the pot, the spiced bamboo shoots are into the pot, and the mixture is fried for 5 to 10 minutes to obtain the finish product. The processing technology of chilli oil bamboo shoots has a uniform salt deduction effect, can save water and can make uniform salinity. The formula is regulated based on a lot of experiments and according to tastes, is beneficial to process and mass production, ensures a stable and uniform taste, has a relatively popular taste, is adaptable to consumer demands and has good practicability.

The present invention belongs to the field of bamboo shoots processing and fresh-keeping techonlogy. It is characterized by that the bamboo shoots can be placed into a food-giade high-temp. Vacuum package bag, and undergone the process of high-temp. Treatment, then cold-stored in cold storage at 2-5 deg.C.

The invention relates to the field of compound fertilizers, relates to a special slow-release synergistic high-yield compound fertilizer for grapes. The compound fertilizer is prepared from the following raw materials in parts by weight: 15-18 parts of potassium sulfate, 28-32 parts of diammonium phosphate, 10-12 parts of humic acid, 15-17 parts of chicken manure, 7-8 parts of duck manure, 5-8 parts of bean cake, 10-12 parts of grass carbon, 6-8 parts of calcium superphosphate, 4-5 parts of polylactic acid, 1-3 parts of poly(butylene succinate), 6-8 parts of boron magnesium fertilizer, 5-8 parts of bamboo shoot shell, 2-3 parts of plantain, 1-2 parts of EDTA disodium, 1-3 parts of nano carbon, 2-4 parts of pig hair fine powder and 4-5 parts of assistant. The compound fertilizer contains multiple organic matters and rich minor elements, can provide sufficient nutrients, and is capable of effectively improving the soil environment, loosening the soil and avoiding hardening; and technically, the polylactic acid and poly(butylene succinate) are molten and coated on the nano carbon, pig hair powder and boron magnesium fertilizer to achieve the effect of prolonging the fertilizer efficiency. The compound fertilizer has the advantages of long fertilizer efficiency period, low loss tendency of effective components and efficient fertilizer locking capacity, greatly simplifies the later-period fertilizer application link, and has obvious effects of yield increase and income increase.

The invention discloses a wrapping paste supplemented with bamboo shoot dietary fiber, application thereof to fried fish balls with wrapping paste, and fish balls products prepared from the same. The wrapping paste comprises medium gluten flour, glutinous rice starch, egg white powder, baking powder, salt, water and bamboo shoot dietary fiber powder. The bamboo shoot dietary fiber powder is prepared by blanching bamboo shoot leftover for enzyme deactivation, fermenting with mixed bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus, rinsing, drying by hot air, crushing and sieving though a screen of 80-100 mesh. The method for preparing fried fish balls with the wrapping paste comprises the following steps: 1) preparing fish balls; 2) preparing the wrapping paste; 3) hanging the paste to the fish balls; and 4) frying. The fried fish balls with wrapping paste prepared by the wrapping paste provided by the invention have golden appearance, good crisp taste, flavor of fried food and delicate flavor of fish, crispness in the outside and tenderness in the inside, and low oil content, and can effectively reduce the intake of saturated fatty acids by human body.

The invention discloses a coating agent for refreshing bamboo shoots and a method for refreshing the bamboo shoots with shells. The coating agent for refreshing the bamboo shoots comprises chitosan, konjac glucomannan and iso-vitamin C. The method for refreshing the bamboo shoots with the shells comprises the steps of coating, cooling and refrigerating the bamboo shoots with the shells sequentially. The preservative bamboo shoots prepared by the method has the advantages of high whiteness and moisture content, little increment of crude fiber content, little reduction in the content of total sugar and vitamin C and little loss of nutrient substances in the bamboo shoots. The method effectively retards the ageing speed of the bamboo shoots and obviously prevents brown stain, dehydration, ageing and mildew.

The invention belongs to a skin protection product in the field of cosmetics and in particular relates to skin energy activating sparkling essence. The skin energy activating sparkling essence comprises acrylic acid (acrylate) copolymer, butanediol, nicotinamide, lecithin, glucan, palmitoyl tripeptide-8, pseudoalteromonas fermentation product extract, glycerol, propylene glycol, sorbitol, panthenol, sodium hyaluronate, silver oxide and traditional Chinese medicine extract, wherein the weight percents of the components are 1-10%, 1-10%, 0.5-3%, 10-20%, 1-10%, 1-10%, 5-15%, 1-10%, 1-5%, 1-3%, 1-3%, 1-10%, 1-5% and 10-30% respectively; the balance is a solvent, and the solvent is deionized water preferably; and the traditional Chinese medicine extract contains common bamboo shoot extract, lotus flower extract and white water lily root extract. The skin energy activating sparkling essence has the effects of moistening and nourishing the skin, whitening and tendering the skin, cleaning pores, fading stains, sterilizing the skin and diminishing inflammation, detoxifying and protecting the skin as well as controlling oil and suppressing fat, and can effectively alleviate the problems, which are caused by water shortage of the skin, such as dryness, roughness, stains, fine wrinkles, lack of gloss and elasticity loss.

The invention discloses a method for manufacturing canned bamboo shoot. The method includes selecting fresh bamboo shoot which is not rotten, and cutting the fresh bamboo shoot to obtain bamboo shoot slices; soaking the bamboo shoot slices in soak solution for 10-30 min under the control, thoroughly washing the soaked bamboo shoot slices by water, removing the soak solution and draining the bamboo shoot slices; preliminarily cooking the soaked bamboo shoot slices and preliminary cooking liquid; canning the bamboo shoot slices, exhausting cans, sealing the cans and sterilizing the cans to obtain products. A process for preparing the soak solution includes adding, by weight, 0.1%-0.5% of NaCl, 0.05%-0.2% of ascorbic acid and 0.1%-0.2% of citric acid into tap water to prepare the soak solution. The method has the advantages that the bamboo shoot slices are milk-white, bamboo shoot flesh is crisp and tender and is free of bitter taste and rancidity, soup is clear, nutrient components are effectively reserved, and the quality guarantee periods of the products are longer than 1.5 months at the room temperatures and are 6-12 months when the products are refrigerated (at the temperatures of 0 DEG C).

The invention discloses a spicy hot wild bamboo shoot, comprising a main material and spices in proportioning as follows: 100% of wild mushroom serving as the main material, and 2-3% of salt, 1-4% of delicate flavor seasoning, 5-30% of pepper foam, 5-30% of spice and 10-80% of plant oil which serve as the spices. The wild bamboo shoot product is prepared by the procedures of checking and accepting raw materials, precooking, cooling, desalting, controlling water, frying, packaging, sterilizing and the like. The invention has the beneficial effects that: the wild bamboo shoot can be prepared into products capable of being eaten directly by industrialized production with convenience, long storage time, delicious taste and rich nutrition.