Four thousand years ago, the ancestors of Chinese already had a general understanding of the delicacy of bamboo shoots, 'leisurely bamboo shoots are fragrant, waiting for the king to taste'. From ancient times to the present, the history of eating bamboo shoots Chinese can be described as a long time, and the poetry of eating bamboo shoots is innumerable, which has been widely recorded and circulated.
Bamboo shoots were already quite common in the Han Dynasty, and after the Six Dynasties, bamboo shoots were gradually regarded as "mountain family Offerings". Under the social atmosphere of literati and scholars, bamboo shoots have gradually become a clean and elegant fashion, which has become increasingly popular after the Tang Dynasty. The literati of the Song Dynasty loved bamboo and loved bamboo shoots even more, and the wind of eating bamboo shoots reached a climax in history. During the Yuan, Ming, and Qing dynasties, inheriting the afterglow of the Tang and Song dynasties, eating bamboo shoots was regarded as a special pleasure of eating life. In the contemporary Liang Shiqiu's "Yashe Talks About Eating", "no bamboo makes people vulgar, and no meat makes people thin". If you want to be good and not thin, the saying of boiled meat with bamboo shoots is very popular.
Today, the "bamboo shoot fever" is popular among young consumers and is considered to be the trend of 'light food' doctrine. Bamboo shoots meat is tender, crisp and refreshing, it is a "high protein, low fat, low starch, multi-fiber" pollution-free natural green food. Delicious and high-fiber bamboo shoots, from the beginning of chewing, are embodied in the full and wonderful benefits, enjoy the delicious, intoxicating taste, promote digestion, easy to be full and hungry, laxative and so on.
At present, we often see salted bamboo shoots, clear water shoots, dried bamboo shoots, canned bamboo shoots, bamboo shoots clean vegetables and other series of products in the market. However, due to the need for secondary processing before eating, dried bamboo shoots use sulfur preparations as color protectors during the smoking process, and pickled bamboo shoots are highly salted, and these bamboo shoot products are difficult to retain the original flavor, umami and nutritional value of bamboo shoots in terms of production and processing, technical technology, etc.
Jialong R & D team digs deep into the 'bamboo shoot fever' gene, using bamboo shoots combined with konjac, with konjac powder and fresh bamboo shoots as raw materials, after a unique process and formula processing and modulation, the product retains the original flavor and umami taste of bamboo shoots, the taste is crisp, nutritious and healthy.
Konjac and bamboo shoots of nutrients complement each other, the protein content is higher than the same on the market of similar products seasoned bamboo shoots and ready-to-eat konjac, not only in line with the contemporary young people's low-fat and low-sugar healthy diet concept, but also enrich the consumer's multi-level taste needs, so that the Chinese people can eat fresh bamboo shoot konjac all year round.