Bamboo shoots are traditional foods of our country and are nutritious vegetables that people love. Bamboo shoots contain 18 kinds of amino acids, some of which are essential for the human body. In 100g fresh bamboo shoots contain about 2 g of total amino acids. Bamboo shoots also contain many trace elements necessary for the human body, such as se and ge. Given bamboo shoots have high protein, low fat, se and other trace elements, and their rich dietary fiber, they are hailed as "health food." Bamboo shoots are used for the processing of clear water bamboo shoots as well as for the production of various seasoned bamboo shoots, except for vegetable fresh food. However, the use and processing of bamboo shoots are faced with the problem of preservation, which is mainly reflected in the following aspects: (1) The shoots are concentrated, and the production of bamboo shoots is short, resulting in the processing and processing of bamboo shoots and processing plants during the peak season, and no supply of raw materials during the off-season. Therefore, it is necessary to solve the problem of storage and transportation through preservation. (2) Fresh bamboo shoots with good quality bamboo shoots (such as sweet bamboo shoots, etc.) have a good flavor and must be preserved by fresh-keeping treatment. (3) Some varieties of bamboo shoots have good flavor after being cooked, but after being made into clear water, the quality of flavor decreases. Therefore, it is necessary to study the preservation technology of cooked bamboo shoots.
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