几种特色瓜的腌制技术(上)

Pickling technology of several special melons(The first part)

为增加腌制瓜的品种,该文介绍了4种腌制瓜的腌制方法。蒜泥乳瓜是将乳黄瓜用白矾、石灰浸洗后,经腌制、压卤、加蒜泥拌匀后入缸加蜜酒和香醋浸渍而成,呈深绿色,质地脆嫩,香甜可口,有酯香和蒜香,风味独特。香酸甜香瓜是将香瓜洗净后,经腌渍、起缸、烫漂、曝晒、糖醋渍和翻缸等工序制成的,色泽黄亮、香气扑鼻、酸甜清脆。豆豉酱片瓜是将青皮小菜瓜去籽后,经腌制、去卤、加豆豉酱制等工序制成,呈红褐色、有光泽,口味鲜美、脆嫩,具有豆豉香气。糟稍瓜是将稍瓜洗净后,经刺眼、擦盐、曝晒、入缸糟渍、起缸沥卤、加配料入坛糟渍和成熟等工序制成的,呈橙黄色、半透明状,口感鲜甜香脆。

In order to add the variety of pickled melons, this article introduces four kinds of pickling technology. Tender cucumber is soaked with alumen and calcareousness and then pickled and bittern. After adding mashed garlic and mead, cucumber is pickled with vinegar, the cucumber with mashed garlic is produced. With a dark green color and a strong garlic smell, it tastes crisp and sweet. Cantaloupe is first cleaned and cured, After a whole process of precooking, insolation steeping with sugar and vinegar, and withdrawing, sweet and sour cantaloupe is produced. With a golden yellow color, it tastes crisp and delicious. After removing its seeds, green melon is pickled and added with lobster sauce paste. Then pickled green melon slice with lobster sauce paste is produced. With a strong lobster sauce flavor, it has a polishing brown red color and a crisp taste. Shaogua is first cleaned, pierced, salted and insolated, and then Shaogua is pickled with preserved grains and other ingredients. With a semi - transparent state, the final product is orange and tastes crisp.