The invention relates to a
bamboo shoot snack and a preparation method thereof. The crispy
dendrocalamus latiflorus comprises the following raw materials by weight: 1000-1200 parts of
dendrocalamus latiflorus, and 60-180 parts of capsicum frutescens var. The preparation method comprises: a, washing
dendrocalamus latiflorus; b, carrying out water cooking-
enzyme deactivating; c,
cutting, wherein the dendrocalamus latiflorus is
cut into dendrocalamus latiflorus strips, dendrocalamus latiflorus slices or dendrocalamus latiflorus particles by using a cutter, and classifying the dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices and the dendrocalamus latiflorus particles; d, sousing, wherein 4-6 parts of an edible salt is added to 100 parts of the dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus particles, and the sousing time is 1-12 months; e, soaking with clear water; f, boiling, wherein the dendrocalamus latiflorus strips or the dendrocalamus latiflorus slices are added after the water is boiled, and the material is discharged out of the pot after the boiling with strong fire is performed for 2 min; g,
quenching, wherein the cooked dendrocalamus latiflorus strips, the cooked dendrocalamus latiflorus slices or the cooked dendrocalamus latiflorus particles are immediately cooled with 8-12 DEG C water to make the temperature of the dendrocalamus latiflorus strips, the dendrocalamus latiflorus slices or the dendrocalamus latiflorus particles be rapidly reduce to the temperature of less than 15 DEG C; h, soaking in a
seasoning soup; i, packaging; j, sterilizing; and k, inspecting. According to the present invention, the crispy dendrocalamus latiflorus has characteristics of tender, crispy and delicious taste and unique
flavor, the preparation method is scientific and reasonable, the product quality of the crispy dendrocalamus latiflorus is ensured, the production cost is reduced, and the promotion value is provided.