几种特色瓜的腌制技术(中)

The pickling technology of some special melons(the second part)

为增加腌制瓜的品种,该文介绍了6种具有特色的腌制瓜。酱瓜碎是将青皮大菜瓜剖瓜去瓤,经腌渍、嵌料捆扎、曝晒、酱渍、翻缸、曝晒、切碎和晾晒等工序制成,酱红色、有光泽,香甜脆嫩。姜丝糖醋瓜条是将白生瓜切制后,经腌制、曝晒、入缸糖醋渍和翻缸等工序制成,橙黄色,质地脆嫩,酸甜适口,香味独特。琥珀瓜是将鲜菜瓜经剖瓜去瓤、烫漂、擦盐腌渍、酱渍和翻缸等工序制成,色如琥珀,鲜甜脆嫩,味香美。东洋酱瓜是将花皮菜瓜经腌渍、起缸沥卤、晒制、加酱黄酱制至成品而得,金黄色、透亮,酱香浓郁,鲜甜脆嫩。干酱片瓜是将菜瓜剖瓜去籽后,经石灰水浸泡、下曲黄腌制和日晒等工序制成的,酱红色、有光泽,酱香浓郁,鲜甜脆嫩。泡冬瓜是将冬瓜经切制、石灰水浸泡、洗涤、浓盐水浸泡、沥干、泡制和加坛沿水等工序制成,色白,脆香,咸辣微酸。

In order to widen the variety of pickled melons, this article introduces six special pickled melons. Green snake melons are cut and cleaned. Then they are pickled with ingredients. After a whole process of sun baking, pickling with sauce, turning over the melons, sun curing, cutting up the melons and drying, the pickled crisp snake melon is produced. With a bright dark reddish brown color, the final product tastes sweet, crisp and tender. White gourd are cut and pickled with ginger. After a process of sun baking, picking with sugar and vinegar and turning over the melons, sweet and sour melon chip is made. With an orange color and special flavor, it tastes sweet, sour, crisp and tender. When cut and cleaned, fresh snake melons are quickly boiled and salted with sauce. With an amber color, the final product tastes sweet, crisp and tender. Colored snake melons are pickled, dried and sun baked and repickled with sauce. Then Dongyang pickled melon is produced. It has a golden yellow color. Snake melons are first cut and cleaned, then soaked with lime wash and pickled with sauce yeast. After drying in the sunshine, dried pickled melon slice is produced. It has a bright dark reddish brown color. Both Dongyang pickled melon and dried pickled melon slice have strong sauce flavor and taste sweet, crisp and tender. Wax gourd is first cut and soaked with lime wash, after cleaning, it is soaked in salt water and then dried. Finally it is waxed in earthen jar, and the soaked white gourd is produced. With a white color, it tastes crisp, salty, spicy and sour.