METHOD FOR PRODUCING PICKLED BAMBOO SHOOT, AND PICKLED BAMBOO SHOOT PRODUCED THROUGH SAME

摘要

The present invention relates to a method for producing a pickled bamboo shoot, and to a pickled bamboo shoot produced through the same. The method comprises the steps of: (S1) parboiling a whole bamboo shoot in boiling water; (S2) cooling, peeling, and cutting the bamboo shoot parboiled in step (S1); (S3) drying the peeled bamboo shoot of step (S2) at 32 to 38°C for 9 to 12 hours; (S4) dipping the bamboo shoot dried in step (S3) in alcohol for 50 to 70 minutes; (S5) taking out the dipped bamboo shoot of step (S4), and squeezing the same to have moisture of 8 to 12%; and (S6) producing a pickled bamboo shoot by dipping the bamboo shoot having moisture removed therefrom of step (S5) in a mixture of soy sauce, vinegar, sugar, and water. Even when the pickled bamboo shoot produced according to the present invention is stored for a long time, white impurities are not generated on the top surface of a seasoning liquid. Thus, visual and gustatory palatability can be improved. Also, a crispy and chewy texture is maintained, so functionalities can be greatly enhanced. Moreover, generation of foreign materials is prevented, and a chewing texture is maintained, so storing properties can be greatly improved.;COPYRIGHT KIPO 2017