| In this paper, magnolia shoots were used as the main materials to study the processing technology and key procedure. The results showed that, when the materials were dehydrated with the solution of 1.5% NaCl for 25 min, then removed the astringency with 0.2% citric acid at 90℃for 30 min and were processd with 0.5% CaCl2 for 45 min to keep crisp, at last, dipped in the soup that contained 0.2% CaCl2 for 30 min, nutritious bamboo shoot product with crisp texture and special taste that looked light white yellow was obtained. |
