| In this study, four types of freezing methods: air supply quick-freezing, liquid immersion quick-freezing, static slow-freezing, and -80 ℃ ultra-low temperature freezing were used to freeze dried bamboo shoots packed in bags. The hardness, springiness, and chewiness of thawed dry bamboo shoots were detected by texture analyzer, and the sensory quality, color, and thawing loss rate were analyzed to determine the effects of different freezing methods on the quality of dried bamboo shoots. The results showed that the liquid-immersion quick-freezing can significantly delay the bad changes in the texture quality of ready-to-eat dried bamboo shoots, and the color, flavor and taste are closer to that of freshly cooked dried bamboo shoots, and the original quality of ready-to-eat dried bamboo shoots is retained to the maximum extent. |