Bamboo Shoot Boiled in Water Strips canned Food for sale

Specific production methods of bamboo shoots in clear water:

1. Cutting and shelling: Use a bamboo shoot cutting machine to cut off the coarse and old part at the base of the bamboo shoots, then use a knife to cut the bamboo shoot shell longitudinally, peel the shell manually, keep the bamboo shoot tip and tender skin, and divide them into three levels according to the diameter of the bamboo shoot head: more than 100 mm; 80-100 mm; less than 80 mm.

2. Pre-cooking: Pre-cooking in boiling water, the time is: 60-70 minutes for large bamboo shoots, 50-60 minutes for medium bamboo shoots, and 40-50 minutes for small bamboo shoots. If re-cooking is not performed, the pre-cooking time for each level can be extended by 10-20 minutes.

3. Cooling and rinsing: After boiling, the bamboo shoots are quickly cooled with cold water, and the water is changed once every 2-3 hours with running water, and rinsed for 16-24 hours.

4. Trimming: Cut off the coarse and old fibers at the base of the bamboo shoots, use a wire bow to remove the bamboo shoot skin and the base internode villi, and remove the wounds and spots. The base of the bamboo shoots is cut flat without exposing holes. 5. Re-cooking: Wrap whole bamboo shoots with gauze, but do not wrap group-packed bamboo shoots. Re-cooking conditions: Boil large bamboo shoots in boiling water for 15 to 20 minutes, and medium and small bamboo shoots for 10 to 15 minutes. Rinse once after boiling and can in time.

6. Sorting: (1) Whole-piece packaging: Keep the bamboo shoot nodes, roots and tips intact, trim well, and roughly uniform in size in the same can. (2) Group-packed grade: The shape is allowed to be incomplete and the longitudinal section can keep 1/2 of the whole, keep the bamboo shoot nodes and roots, and different shapes can be mixed. (3) Block packaging: The block segment is 75 to 100 mm long. (4) Slice packaging: The slice is 40 to 50 mm long, about 20 mm wide, and about 2 to 4 mm thick.

7. Soup: Add 0.05 to 0.08% citric acid (or no acid) to boiling water, and pour it into the can at a temperature not lower than 85°C.

8. Canning: Can number 15173 or 15178, net weight 2950g, bamboo shoots 1800-1820g, (each can contains more than 11 bamboo shoots of level 1, 7-10 bamboo shoots of level 2, 4-6 bamboo shoots of level 3, and the number of bamboo shoots in a can is unlimited. Fill with soup).

Can number 9116, net weight 800g, bamboo shoots 480g (less than 4 bamboo shoots or slices per can), fill with soup.

Can number 8113, net weight 540g, bamboo shoots 340g (less than 4 pieces per can), fill with soup.

9. Exhaust and seal: Exhaust seal: center temperature 70-80℃. Vacuum seal: 360-400 mmHg.

10. Sterilization and cooling: net weight 2950g Sterilization type (exhaust): 15′-45′-back pressure cooling/116℃.

Net weight 800g sterilization (exhaust): 10'～40'～10'/116℃.

Net weight 540g sterilization (exhaust): 10'～35'～10'/116℃.

After the above sterilization, cool to about 37℃ in time.

Meisei Foods,we are dedicated to becoming Asia's No.1 canned bamboo shoot manufacturer,by consistently delivering high-quality products and unparalleled service. Zhangzhou Meisei Food Co., Ltd. was founded in 2006.Our products cover four main categories: seasoned bamboo shoots, salted bamboo shoots, dried bamboo shoots, and canned fruits and vegetables.

We are committed to providing fresh and healthy bamboo shoots to customers worldwide.We have exported to over 100 countries,including Japan,the United States,Germany,the United Kingdom,Malaysia,Spain,Russia,Singapore and Thailand. Our company is certified with management standards such as ISO 9001 and ISO 22000.We strictly implement a product traceability system,assigning a unique code to each product according to international and enterprise standards.