The present invention relates to a method of producing preserved bamboo shoots, which provides a method of producing preserved bamboo shoots with improved palatability by suppressing a softening phenomenon of bamboo shoot tissues using Japanese apricot syrup while preventing the oxidation and decaying at room temperature when the bamboo shoots are aged. The method of producing preserved bamboo shoots comprises the following steps: washing bamboo shoots and removing water separating only soft parts of the bamboo shoots and cutting the same into 6 to 7 pieces preparing a seasoning solution by mixing fish sauce, soju, Japanese apricot syrup, Sprite, and sugar placing the cut bamboo shoot flesh in a clay pot and immersing the bamboo shoot flesh in the seasoning solution so that bamboo shoot flesh is invisible and aging the bamboo shoot flesh at 10 to 20°C for 5 to 10 days after sealing the mouth of the pot.COPYRIGHT KIPO 2017본 발명은 죽순 절임 제조방법에 관한 것으로, 죽순 과육의 숙성시 상온에서도 산화 및 부패되지 않도록 하면서 매실청액으로 죽순 조직의 연부 현상을 억제시키고 기호성이 향상된 죽순절임의 제조방법을 제공하는 것이다.
