The technology of dried bamboo shoots

The effects of color fixatives,drying temperature and packing methods on quality of bamboo shoots were studied.The results showed that after the bamboo shoots had been blanched in boiling water for 7 min,soaked in 0.15% citric acid and 0.02% EDTA solution for 3 min,dried at 85-90℃ for 3 hr and then 60-65℃ for 4 hr,the color changing of product could be restrained.Vacuum package could effectively prevent from changing color.