Abstract:To develop red pepper paste and soy sauce pickles with Maengjong bamboo (Phyllostachys pubescens) shoots, the pretreatment conditions of bamboo shoots and the physicochemical and sensory properties of both pickles according to incubation period were investigated. For pretreatment, wet heating in boiling water was more effective to soften the fresh bamboo shoots than dry heating at 190 o C. To remove the disagreeable pungent taste of the shoots, the heated shoots were soaked in 10% NaCl solution for 1 hour and … Show more
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