Soaking
|
Overnight soaking is an effective precooking method for removing the acrid taste and smell from shoots, but its effects depend on the temperature, time, and soaking medium. |
Clear water bamboo shoots |
[88] |
Boiling
|
Boiling with different concentrations of salt can effectively reduce cyanogen (a great reduction of 92.53–96.62% cyanogens), protein, and sugar contents. |
Boiled bamboo shoots |
[154] |
Canning
|
Canning is a commonly used method of heat inactivation of microorganisms in hermetically sealed packaged products, but it reduces nutrients other than fiber. In order to reduce the sterilization temperature to protect the color and keep food safe during its shelf-life, dilute citric acid solution (about 0.15% (m/m) and preservatives (potassium sorbate and sodium benzoate) can be added to packages to ensure that the shelf-life of the food exceeds 12 months at room temperature [151]. |
Canned bamboo shoots |
[155] |
Fermentation
|
Fermentation can effectively decrease levels of nutrient components, except phenols, flavonoids, and dietary fiber, but provides bamboo shoots with tremendous health benefits, like anticancer, antioxidant, anti-aging, cardioprotective, weight loss, and probiotics. |
Ulanzi, Naw-mai-dong |
[151] |
Pickling
|
Salt content, pickling temperature, bleaching time, and CaCl2 content have significant effects on the hardness of pickled bamboo shoots. |
Salt-dried bamboo shoots |
[156] |
Osmotic dehydration
|
Before drying, bamboo shoots were soaked in 50 °B sucrose syrup and 10% salt using temperature and time of 40 °C and 90 min, respectively, achieving better product quality in terms of rehydration ratio, color, texture, etc. |
Seasoned bamboo shoots |
[157] |
Drying
|
Drying (oven-drying, sunlight-drying, freeze-drying, superheated steam-drying, solar-drying, hot air-drying, microwave-drying, and combined drying) effectively reduces water activity, inactivates enzymes, and inhibits the growth of microorganisms. Freeze-drying treatment seriously destroys the texture of fresh bamboo shoots, giving them a reticulated sponge structure with poor water retention and palatability, while freeze-drying has a better effect on the retention of nutrients and the rehydration rate. |
Dried bamboo shoots |
[91,158,159] |