Ningguo dried bamboo shoots: mainly produced in Ningguo, Laoxi and Shexian, with the yield and quality of Ningguo ranking first in the province. Huang Liang is green in color, fragrant and fresh in taste. There are salty green bamboo shoots and the fleshy head is green; Thick, soft and bright; Slender figure, small and bald; Refined from the tender tips of bamboo shoots, it is dry, green and delicious when roasted. Among them, dried bamboo shoots are the treasures in dried bamboo shoots.
Ningguo dried bamboo shoots
There are 12 townships in Ningguo City, Anhui Province, namely Xianxia Town, Yunti _ Ethnic Township, Antarctic Township, Ningdun Town, Wanjia Town, Jialu Town, Xi Zhong Town, Xiaxi Town, Tang Fang Township, Qinglong Township, Hulu Township and Meilin Town.
Letter of Ningguo Municipal People's Government on the demarcation of geographical indication products in Ningguo, Ning Zhengmi [2065 438+03] 128.
Enterprise standard of Ningguo Xiangweiyuan Agricultural Products Development Co., Ltd.: Q/XWY0008S-20 13 Ningguo dried bamboo shoots.
Quality and technical requirements of dried bamboo shoots in Ningguo
I. Bamboo species
Phyllostachys pubescens and Phyllostachys pubescens
Second, the site conditions
Within the range of origin, the altitude is below 1000m, the soil type is yellow soil and yellow brown soil, the soil thickness is ≥50cm, and the pH value is 5.0 ~ 6.5.
Three, bamboo shoots and bamboo forest production management
1. Bamboo structure: the density of bamboo stands in bamboo stands is ≤ 22,500 plants /h_, and the age composition of bamboo stands is 1 year, 2 years and 3 years, with the ratio of 1_ 1_ 1.
2. Fertilizer management:
The ratio of nitrogen, phosphorus and potassium is 3: 1:2. According to the formula fertilizer with effective content of 30%, the formula fertilizer of 1500kg/h_ should be applied every year. Among them, Lei Zhu applies fertilizer three times a year. May-June is 1 time, and the fertilization amount accounts for 60% of the whole year. August-September is the second time, and the fertilization amount accounts for 20% of the whole year. The third time is from June 1 1 to February 1, and the fertilization amount accounts for 20% of the whole year.
3. Environmental and safety requirements: The use of pesticides and fertilizers must comply with the relevant provisions of the state and must not pollute the environment.
Fourth, picking bamboo shoots.
Choose healthy bamboo shoots from 15cm to 30cm, and dig at the joint of bamboo shoots and whips.
5. Quality of raw bamboo shoots
Bamboo shoots are full and complete, fresh, with good color, thick meat, no rot, mildew and odor, fresh and tender, and no mechanical damage.
Six, processing technology
1. technological process: selecting materials → peeling → cooking and deactivating enzymes → cutting → rinsing → rolling and baking → shaping → sorting → packaging.
2. Processing point:
(1) Shelling: Shelling the bamboo shoots, cleaning the roots and skins, and cutting off the roots to keep the bamboo shoots intact.
(2) Cooking and deactivating enzymes: Fresh bamboo shoots should be cooked and deactivated within 12 hours after digging. Stew on high fire 1 to 2 hours, until the bamboo shoots are cooked and smell like bamboo shoots.
(3) Rinse: rinse continuously with flowing clean water for 2 hours.
(4) Kneading and baking: the bamboo shoots are washed, dried for about 30 minutes, and then put into a curing barn to be baked with charcoal. It is divided into three stages, each with an interval of 6 hours, to balance the moisture inside and outside the bamboo shoots. The temperature in the first stage should be controlled at 85℃ for 50 minutes; The secondary temperature is controlled at 75℃ for 60 minutes, and it is rotated every 15 minutes. In the third stage, the temperature is controlled at 70℃ for 50 minutes, and it is rotated every 15 minutes. After the second baking, the baked products need to be kneaded and shaped for the third baking, and the green bamboo shoots and bamboo shoots need to be flattened and shaped for the third baking. The dried product must be blown in the oven with cold air for 5 minutes before it can be bagged.
Seven, quality characteristics
1. Sensory characteristics: yellow-green color, unique fragrance of dried bamboo shoots, flat and clean bamboo shoots.
(1) dehydrated bamboo shoots: the whole bamboo shoots are cut and divided into dehydrated bamboo shoots and dehydrated bamboo shoots, with no mottled color and old bamboo shoots, and the length of the bamboo shoots does not exceed15 cm; ;
(2) Striped bamboo shoots (bald bamboo shoots): made of bamboo shoots, with delicate tissue and no thick old roots, and the length of bamboo shoots is not more than 30cm；;
(3) Green bamboo shoots (salted dried bamboo shoots): made of whole bamboo shoots, without coarse old fibers and obvious coarse old roots, and the length of bamboo shoots is ≤ 30cm;
(4) Baking: the tender tips of bamboo shoots are used as raw materials, and the structure is exquisite, and the length of bamboo shoots is less than or equal to15cm.
2. Physical and chemical indexes: moisture ≤ 15%, salt content 2% to 8%, dietary fiber content 22% to 30%, and protein content ≥20%.
3. Quality and technical requirements such as safety: Quality and technical requirements such as product safety must comply with relevant national regulations.