A method for processing bamboo shoot includes providing original bamboo shoot materials, cooling the original bamboo shoot materials to a temperature of less than or equal to 10 °C to obtain first bamboo shoot materials, heating the first bamboo shoot materials to a temperature of equal to or greater than 88 °C to obtain second bamboo shoot materials, cooling the second bamboo shoot materials to a temperature of less than or equal to 40 °C to obtain third bamboo shoot materials, heating the third bamboo shoot materials to a temperature of greater than or equal to 88 °C to obtain fourth bamboo shoot materials, and rapidly cooling the fourth bamboo shoot materials to a temperature of less than or equal to 7 °C. Therefore, the fibers of the bamboo shoot materials processed by the aforementioned method can remain flexible, and the bamboo shoot materials processed by the aforementioned method do not have a bitter taste.一種竹筍的處理方法,其包括:提供初始竹筍料、降溫初始竹筍料至溫度10℃以下以得到第一竹筍料、 升溫第一竹筍料至88℃以上以得到第二竹筍料、冷卻第二竹筍料的表面溫度至40℃以下以得到第三竹筍料、再次升溫第三竹筍料至溫度88℃以上以得到第四竹筍料,最後急速降溫第四竹筍料至7℃以下。經由上述處理方法所處理後的竹筍料保持了竹筍內纖維的彈性,也沒有苦味分子的殘留。S21‧‧‧提供初始竹筍料S22‧‧‧降溫初始竹筍料至溫度10℃以下以得到第一竹筍料S23‧‧‧升溫第一竹筍料至88℃以上以得到第二竹筍料S24‧‧‧冷卻第二竹筍料的表面溫度至40℃以下以得到第三竹筍料S25‧‧‧再次升溫第三竹筍料至溫度95℃以上以得到第四竹筍料S26‧‧‧急速降溫第四竹筍料至7℃以下以得到處理後的竹筍料
