Standard Product Name and Common Terms

We clearly define the product's scientific name, English name and core positioning for global purchasers.

Botanical Name: Dendrocalamus latiflorus Munro

International Common English Name: IQF Ma Bamboo Shoot / Frozen Sweet Bamboo Shoot

Core Positioning: It is a high-end quick-frozen bamboo shoot raw material preferred by global mainstream catering, food processing and retail channels.

It is also a high-quality characteristic export agricultural product from longhai Zhangzhou China.

Frozen Bamboo Shoot Strips

IQF Frozen Bamboo Shoot Chunk

Frozen Bamboo Shoot Slices

Core Advantages of the Variety (Different from Ordinary Bamboo Shoots)

Ma Bamboo has unique advantages that surpass ordinary moso bamboo shoots and thunder bamboo shoots.

Perfect Taste: It has thick and crisp flesh with a sweet taste and no bitterness.

You don’t need to soak it in advance to remove astringency.

You can cook it directly after thawing, which fits all global cuisine scenarios.

Delicate Fibers: The fibers of the bamboo shoot are soft and fine.

It has no old residue or fibrosis, so it is highly palatable for all age groups.

Stable Raw Material: The bamboo shoots are plump, regular and uniform in size.

They adapt to standardized processing and customized cutting, with a high yield rate.

Golden Planting Base

Jindefu Foods strictly control the raw material source to ensure the quality of bamboo shoots from the beginning.

100% of our Ma Bamboo shoot raw materials come from the core planting area in Zhangzhou, Fujian, China.

This area has a subtropical monsoon climate with abundant rainfall and fertile soil, making it a golden growing area for Ma Bamboo.

We adopt an order-based cooperative base model to achieve full-process traceability from the source.

Harvest Standard: We only pick fresh young shoots that have been unearthed within 72 hours.

The shoots are 15-30cm in length and 3-8cm in diameter.

We reject old shoots, insect-infested shoots, hollow shoots and fibrotic shoots.

Planting Control: We standardize the planting process uniformly.

We strictly control the use of pesticides and chemical fertilizers.

The whole process complies with the maximum residue limits (MRLs) of major global markets.

Freshness Guarantee: We send the shoots to the processing factory within 2 hours after harvesting to lock in their freshness and crispness to the greatest extent.

1. Raw Material Inspection and Pretreatment

We fully inspect all raw materials when they enter the factory.

Workers peel, trim and remove old roots manually.

We retain the highest quality part of the bamboo shoot flesh.

2. Grading and Screening

We grade the shoots automatically by diameter and length.

This ensures uniform specifications for products in the same batch.

We provide customized cutting according to needs, such as whole shoots, sections, slices, shreds and dices.

3. Cleaning and Sterilization

We clean the shoots with 3 rounds of flowing clear water.

We also use food-grade hypochlorous acid solution for spray sterilization.

This removes sediment, impurities and surface microorganisms.

4. Precise Blanching

We blanch the shoots at a constant temperature of 95-100℃.

We adjust the blanching time dynamically according to product specifications.

Its core functions include: inactivating polyphenol oxidase to prevent browning.

It kills harmful microorganisms and removes trace astringency.

It also locks in the crisp taste of the bamboo shoots.

5. Rapid Ice Water Cooling

We immediately send the blanched shoots to a 0-4℃ ice water circulation system for rapid cooling.

We lower the core temperature of the shoots to below 10℃ within 10 minutes.

This stops the thermal reaction and avoids softening caused by over-cooking.

6. IQF Ultra-Low Temperature Individual Quick Freezing (Core Process)

We use ultra-low temperature fluidized quick-freezing equipment below -35℃.

We lower the core temperature of the shoots to below -18℃ within 15 minutes.

This turns the water in the cells into micron-sized small ice crystals.

It does not damage the cell structure of the bamboo shoots, achieving the following effects:

- Juice loss rate after thawing ≤5%, which is much lower than the industry average of 8%.

- Crispness retention rate ≥90%, with almost the same taste as fresh Ma Bamboo shoots.

- Individual shoots do not stick to each other, so you can take as needed, fitting retail and industrial processing scenarios.

7. foreign impurity Control

We conduct 2 rounds of high-precision metal detection and X-ray foreign impurity detection.

This ensures no physical impurities in the products.

8. Aseptic Packaging and Warehousing

We complete the packaging in a 10,000-level clean workshop.

We immediately send the finished products to a constant temperature cold storage at -18℃ for storage.