Badu bamboo shoots, one of the special products of Tianlin County in Baise, Guangxi, was listed as a tribute in the Qing Dynasty. Badu bamboo shoots are favored by people with crisp, slag-free, delicious and nutritious. It is rich in sugar, protein, vitamins, trace elements, etc. It has the effects of losing weight, reducing blood pressure, lowering cholesterol and increasing appetite. It is a feast. On the delicacies. Fresh bamboo shoots are available at the beginning of July each year, and August is the peak season for bamboo shoots. The bamboo shoots can be freshly eaten, and can be processed into dried bamboo shoots, bamboo shoots, sour bamboo shoots, fermented bamboo shoots, and clear water bamboo shoots. They are sold well in the domestic market and in Japan and Southeast Asia.

Tianlin Badu bamboo shoots came from ancient times. On the ancient road that was covered with bumps and bumps, the dust was shaken all the way, and it was full of fragrance. The glory of the eight-way bamboo shoots, the grandfather’s grandfather’s generation. Its rarity and nobility seem to be innate and irreplaceable. Due to its production in the beautiful Mt. Yan'an River in Guixi, there is another Badu Yao nationality town. Its bamboo shoots are thick and thick, the meat is thick and fat, the taste is sweet, the food is crisp and slag-free, delicious and nutritious, and it is favored by people. According to Cheng Yunsheng's "The Story of the Young Scholars" (the local tribute monograph), the Badu bamboo shoots are indeed one of the important tributes. The Jiaqing year's palace recipes also have their names. Since then, the dynasties of the dynasties have listed the eight-way bamboo shoots as a long-standing food and gastronomy. The full volume of the "Youth Learning Pearls Story" was recorded in thousands of local tributes of 250 provinces in 19 provinces (including the capital). Among them, only Fuzhou and Yanping in Fujian, Ji'an in Jiangxi, and Ji'an in Jiangxi 4 cities in the city. The bamboo shoots of Fuzhou Gong are called “vegetable shoots”, the bamboo shoots of Yanping Fugong are called “sun shoots”, the bamboo shoots of Ji’an Fugong are called “floating bamboo shoots”, and the bamboo shoots of Yucheng Fugong are called “Badu Bamboo Shoots”. At that time, Yucheng Prefecture governed the counties of Tianlin County, Lingyun County, Xilin County, etc. In the book, the column of the city of Yucheng was written with the words “Local products: scent, sassafras, shoji, grass, bird medicine, wax”. Not all of them are produced by Tianlin, but among them, the eight-way bamboo shoots are undoubtedly produced by Tianlin. In fact, the eight-day bamboo shoots first appeared in the "Zhen'an Fuzhi". During the Wanli period of the Ming Dynasty, Guangxi tribute officials tribute to the court for the eight-way bamboo shoots. In the Qing Dynasty, the book "Youth Qionglin" written by Mr. Cheng Yunsheng was marked with the name of Ba Du Bamboo Shoot, which was listed as a court tribute. At that time, the Chunchun family of Xilin County was registered (Note: Hunchun 煊 - Guangxi Xilin, Qing Dynasty Minister, Yungui Governor, Ying Ying's son, successively served as Governor of Sichuan, Guangdong and Guangxi, Yungui), and each year went to Baodu Village in Badu Township to purchase into Beijing. During the Qing Daoguang years, there were Guangdong businessmen who went up to the Pearl River and went to the Tianyang County to collect the eight-way bamboo shoots. They were sold to Southeast Asian countries through waterways. The Yadu bamboo shoots are well-known overseas. The special nutritional value of the special glutinous rice glutinous rice glutinous rice is pure natural green food, which contains various vitamins, cellulose, protein, fat, sugar, calcium, phosphorus, iron and other ingredients required by the human body, such as long-term consumption. Can help digestion and increase appetite, weight loss and antihypertensive, anti-arteriosclerosis, lowering blood fat, anti-intestinal cancer and other effects, regular food to make you healthier. Production method Badu bamboo shoots can be made into bamboo shoots, bamboo shoots, sour bamboo shoots, fermented bamboo shoots, clear water bamboo shoots and other products; all handmade, should pay attention to the two links in cooking and drying, if these two steps If you don't do well, the quality of the products you make will be poor. 1 Shooting of bamboo shoots: When you dig it out directly from the mother bamboo shoots, first cut off the bamboo shoots, then directly cook the cooked ones, then take them out and cut them into pieces with a knife, then take them to the sun. . 2 Bamboo shoot production: When the rice shoots are directly excavated, the bamboo shoots are first cut, and then one plant is cut into a fan shape, then cooked, and then dried.

Technical requirements for quality of Badu bamboo shoots (1) Variety of raw materials. Dendrocalamus latiflorus Munro CV.Ba-Dus. (2) Site conditions. The soil type is red soil, yellow red soil and alluvial soil. The soil texture is sandy loam and loam. The soil thickness is ≥50 cm, the altitude is 300-900 m, the pH is 5 to 6.5, the soil organic matter is ≥1.9%, and the irrigation and drainage conditions are good. (3) Cultivation management. 1. Seedling: It is divided into two types: cutting seedlings and seedlings. 2. Colonization time: February to April. 3. Planting density: ≤625 plants per hectare. 4. Retaining mother bamboo: ≤8 mother bamboos are retained in each plexus during the abundance period. The mother bamboo is mainly aged from 1 year to 2 years, and the mother bamboo above three years old should be removed. 5. Post-plant management: Strengthen soil management. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting bamboo shoots. Beginning in the third year after planting, from June to October each year, the bamboo shoot season is used. A special cut (take) bamboo knife is used. When the bamboo shoots grow green and brown, the leaves are folded back, and the height is 100 to 160 cm. Take bamboo shoots before and after 2 to 3 green cylinder hollow sections. (5) Processing technology. 1. Dry bamboo processing technology: (1) Process flow: raw material processing → boiled bamboo shoots → fermentation → fermentation → drying bamboo shoots → grading packaging (2) Process requirements: 1 raw material processing: concentrate the shelled fresh bamboo shoots on the same day Do not destroy the bamboo shoots. Generally harvested in the morning, boiled bamboo shoots at noon (cutting bamboo shoots must be cooked in 4 hours). 2 boiled bamboo shoots: In the boiled bamboo shed, use a stainless steel pot and put a proper amount of clean and hygienic water. Put the bamboo mat into the pot, and put the cut bamboo shoots on the bamboo mat in the order of the bamboo shoots and the bamboo shoots. After filling, seal the pot with a clean film. After the fire, keep the fire fierce, and wait for the film for the sealing mouth to expand like a balloon to reduce the annealing potential. Stop the fire for about 30 minutes, or wait until the flavor is cooked before stopping the fire. 3 Fermentation: Cooked bamboo shoots should be uncovered immediately, and fermented in a pot. The fermented mash was wrapped in a clean film around the two layers of the crucible, and the boiled bamboo shoots were placed in a crucible. After filling, the film was sealed and exposed to the sun after 20 days. 4 Sun-baked bamboo shoots: Before drying the bamboo shoots, break the fermented bamboo shoots and flatten them by hand before placing them on the shelf of the dried bamboo shoots. Turn over and turn over and turn at least 3 to 4 times a day. The unseasoned bamboo shoots are taken back every day and must be stacked in a basket with a film seal. On the second day of the sun, according to the degree of dehydration of 50% to 60% of the bamboo shoots, the bamboo shoots are placed on the wooden board and slowly rolled with a bamboo tube so that no wrinkles or overlap are formed. This procedure must be carried out until it is dried. 5 grading packaging: dried bamboo shoots must be cut off the old festival, remove yellow and black, mildewed bamboo shoots, and then according to the size, length, tenderness and color of the individual dried bamboo shoots into two grades. After being packed in a double-layer plastic film bag, the machine is sealed and stored in a dry and ventilated warehouse. 2. Clear water bamboo shoots: (1) Process: material selection → shelling → grading slice → boiled bamboo shoots → cooling and rinsing → bagging and evacuation → sterilization, cooling → storage (2) Process requirements: 1 material selection: use bamboo shoots full and complete Fresh bamboo shoots with thick flesh, no mold, no pests and diseases, delicate fibers and no mechanical damage are used as raw materials. 2 Shelling: peel off the bamboo shoots, cut off the thick and old parts of the base of the bamboo shoots, and keep the bamboo shoots and tender clothes. 3 graded slice: divided into large, medium and small grades according to the diameter of the bamboo shoot head, which is divided into 100 mm or more, 80 to 100 mm and 80 mm or less. According to the specifications of different varieties of packaging, cut into bamboo shoots. 4 boiled bamboo shoots: boil the bamboo shoots in boiling water, boil and boil for 10 to 20 minutes to boil. 5 Cooling and rinsing: After boiling, the bamboo shoots are picked up, put into the rinsing tank, and rapidly cooled with running water until the water is turbid. 6 Bagging and evacuation: After filling the net content, put it into the packaging bag and pour the soup containing 0.05% to 0.07% citric acid and boiling temperature above 85 °C after boiling and filtering. Vacuum sealing is required to achieve a vacuum of 0.095 MPa. 7 Sterilization and cooling: The packaged bamboo shoots are placed in a sterilization pot for sterilization, the sterilization temperature is 116 ° C, and the sterilization time is 30 to 45 minutes. After sterilization, it is cooled to about 37 °C in time. 8 Storage: Graded, packed, and stored in a dry, ventilated warehouse. (6) Quality characteristics. 1. Sensory characteristics: The index of the project is dry and color. The first grade is golden yellow and lustrous, the color is uniform and uniform. After the water is soaked, the cut surface is shiny and dark brown. The uniform color and shape and the state of the tissue are basically intact; the surface is dry and there is no mold or Mildew, no worm-like taste and smell, smooth and refreshing, less fiber, no bitterness and odor, toughness, unique aroma of bamboo shoots, no foreign matter, water, bamboo shoots, first-class products, second-class bamboo shoots, milky white, The gloss and the broth are clear, allowing a small amount of white precipitated bamboo shoots to be yellow or light yellow, slightly shiny, and the soup is clearer, allowing a slight shape of the bamboo shoots and white precipitates and the shape of the tissue is approximately rectangular or trapezoidal. The bamboo shoots are fresh and tender, the cut surface is smooth, and the cutting is relatively flat. The thickness of the same bag is similar to that of rectangular or trapezoidal shape. The bamboo shoots are fresh and tender, the cut surface is basically smooth, the cutting is basically flat, and the thickness of the same bag is basically the same. 2. Physical and chemical indicators: (1) Dried bamboo shoots: project index moisture (%) ≤ 15.0 crude fiber (g / kg) ≤ 10.0 ash (%) ≤ 8.0 total sugar (%) ≥ 2.5 (2) clear water shoots: Head index fat (%) ≤ 0.4 total sugar (%) ≤ 0.3 ash (%) ≥ 0.1 crude fiber (g / kg) ≤ 10.0 calcium (mg / kg) ≥ 200 phosphorus (mg / kg) ≥ 70 iron (mg /kg)≥2.03. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the protection scope of the Badu Bamboo Shooting Products may submit an application to the Quality and Technical Supervision Bureau of Tianlin County, Guangxi Zhuang Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which shall be examined by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region. The General Administration announced the approval. The statutory testing agency of Badu Bamboo Shooting is designated by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region.