林业部竹子研究开发中心了兴革进行熟笋保鲜研究，效果较好。保鲜3个月／个月、12个月的竹笋，无腐败变质，无异味，组织完好，色泽淡黄至黄白。经漂洗后味较浓，肉质厚，质脆，保持竹笋原味。保鲜剂高效，安全无毒，卫生指标达到果蔬类罐头要求。其操作要点如下。1．原料笋选 Bamboo Research and Development Center of the Ministry of Forestry Xing leather for cooked bamboo shoots preservation research, the effect is better. Preservation of 3 months / months, 12 months of bamboo shoots, no spoilage, no smell, well-organized, pale yellow to yellow and white. After rinsing taste thick, thick meat, crisp, and maintain the original bamboo shoots. Preservatives efficient, safe and non-toxic, health indicators to meet the requirements of canned fruits and vegetables. The operation points are as follows. 1. Raw bamboo shoots election