Processing and Comprehensive Utilization of Bamboo Shoots

Author: Chen Gong
Publisher:
Publish Date: 2007-01-01
Features: This book focuses on bamboo shoot processing, introducing the processing techniques and equipment for various bamboo shoot products such as salted bamboo shoots, fresh bamboo shoots, flavored bamboo shoots, quick-frozen bamboo shoots, and bamboo shoot canned goods. It also covers the extraction and utilization of functional components from the by-products of bamboo shoot processing. Additionally, the book takes the design of a 50,000-ton annual bamboo shoot processing plant as an example, explaining the design, planning, preparation, and establishment of bamboo shoot processing plants, providing practical guidance and reference value for actual operations. The content is practical and can serve as a reference book for management and technical personnel in bamboo shoot processing enterprises, as well as for food R&D professionals.