| Fermented bamboo shoot is a short shelf life product and a high market’s demand. It could be produced from bamboo shoot cultivars grown in Thailand which may be fresh or intermediate bamboo shoot. The shoot cultivars of highland bamboo from Angkhang Royal Agricultural Station were to study as a salt stock bamboo shoot prior to a further processing. Bamboo shoot of 2 species i.e., Dendrocalamus latiflorus and Bambusa oldhamii were brought to depeel , slice and keep under 10% salt in order to remove its astringency. Then, the treated bamboo shoot were continued keep in 16 % salt by a dry salting method for storage during 30 45 60 and 75 days. Freshen salt stock bamboo shoots need to do prior to a further fermentation with low salt. The periodical... |
