Traditional pickling technology of pickles

Pickling method of eight-treasure pickles

Eight-treasure pickles, as the name implies, have at least eight kinds of vegetables, all of which are pickled. The pickling method comprises the following steps:

1. Selection of raw materials Commonly used raw materials for pickling eight-treasure vegetables are: lotus root, white radish, fennel, bamboo shoot tip, mid-term cucumber, lotus root, green pepper, water chestnut, silver bar, peanut kernel, ginger and so on. Generally speaking, lotus root, bamboo shoot tip, ginger and peanut kernel are essential for side dishes, and you can choose four others. Choose crisp, insect-free, harmless and moist dishes. You can also choose ingredients and side dishes according to local conditions, but the varieties must be diverse, otherwise it can't be called "eight treasures" dishes. At the same time, we should also prepare enough salt, black sauce and various condiments.

2. The raw materials for processing and pickling eight-treasure vegetables should be peeled, scraped and washed repeatedly. But because all kinds of vegetables are different, we should have our own emphasis when processing them. For example, the roots and leaves of lotus flowers should be removed and the hard skin outside should be scraped off. The head and tail of white radish should be cut off, and the hair roots and scars should be scraped off. Radishes larger than 8 cm in diameter should be cut from top to bottom. Cucumber should be picked out from the place where it is too tender and too old, with medium-term cucumber as the best, and cut into thin slices 2 cm long and 8 mm thick. Lotus root should be peeled and sliced. Water chestnut and silver bars should be cleaned of dirt and impurities attached to the floor, and their heads should be pinched off. Peel off the skin and hard skin of bamboo shoots, but don't have to cut them. Fennel white should be cut from top to bottom, so that its width does not exceed 7 cm, and the diameter less than 7 cm cannot be cut. Rinse thoroughly and put it into a bamboo sieve to drain. Peanuts should be picked out of broken grains and impurities, and green peppers can be pickled after the fruit stalks are removed. These two kinds of dishes don't need to go into the sauce jar. After washing, ginger can be pickled for 20 days, and then cut into fine powder for side dishes.

3. Pickling method Cut the processed lotus root into large pieces with a thickness of 4 cm and a weight of about 0.5 kg for pickling as soon as possible. Then put the first layer into a curing pot, and sprinkle a layer of salt on a layer of vegetables. About 150g of salt is needed per kilogram of vegetables. After curing for 24 hours, take out the vegetables, pour them into another tank, put a layer of vegetables, sprinkle some salt, and pour the used salt solution into the tank for the second time in a few days (2-3 days in spring and 4-5 days in winter). This can make all the dishes fully absorb salt and really marinate thoroughly. If the evaporation of the salt solution is reduced and the vegetables cannot be preserved, salt water can be added to soak all the vegetables in the salt solution, and a little seasoning such as pepper, star anise and spiced seasoning can also be added. Finally, put a wooden frame and press the stone clean for pickling. It takes about 7 days in summer and 10 days in winter. The specific method is: take out the lotus, cut it into 4 cm long and 3 mm thick filaments, put them into clean cloth bags, each bag is no more than 4 kg, and tie the bags tightly. Then put it into the first sauce jar and marinate it with black sauce. After 20 days, pour it into the second sauce jar and marinate it with thick sauce. Then marinate it for 20 days. Finally, pour it into the third sauce jar, add new black sauce according to the color of sauce, and marinate it again for 20 days. It can be eaten as a side dish. Pickled radishes, cucumbers, water chestnuts, silver bars, bamboo shoots and fennel cabbages are all the same as lotus flowers, but they should be pickled separately to maintain their respective smells and characteristics. Generally, green peppers and peanuts can be served in a week.

4. Variety collocation In order to maintain the unique flavor of eight-treasure pickles, side dishes are also very important. The above dishes can be used as side dishes after pickling. Usually the proportion of side dishes is: white radish 40%, lotus root 30%, cucumber 10%, bamboo shoot tip 5%, peanut kernel 2% and ginger powder. Other dishes are randomly matched according to local eating habits, but only a variety can reflect the fragrant and delicious taste of the eight-treasure pickles.

Pickling technology in pickle processing

1, pickled sherry red (mustard)

(1) Material selection: Choose a big, fat, neat mustard with no yellow leaves.

(2) Formula: Xuehong 100 kg, salt 20 kg, water 100 kg.

(3) Pickling method: Wash the snow red and bundle it into bundles, each bundle weighs 3-4kg. It is necessary to arrange the root leaves in the cylinder, sprinkle salt layer by layer, and fill the cylinder with a cover. Pour the jar once every two days, take it out for the third time, pinch it, and salt it for 7 days to get the finished product.

(4) Quality requirements of finished products: green in color, crisp in quality, neat in touch, and fragrant with fresh sherry red.

Step 2 pickle cucumber

(1) Material selection: Choose cucumbers with neat heads and bright green colors.

(2) Formula: cucumber 100 kg, salt 20 kg, lime milk 100 kg.

(3) Pickling method: lime (calcium oxide) is added with water to prepare 7-8 Baume lime milk (calcium hydroxide) immersion liquid. Soak cucumber in lime milk for 7 to 8 hours. In the soaking process, stir every 2 hours or so until the cucumber spits out foam-like droplets (this is a reflection that lime emulsion begins to penetrate into the melon). In about half an hour, you can take out the cucumber. Put the soaked cucumber in a clean empty jar, put a layer of melon and sprinkle a layer of salt evenly. After filling the jar, sprinkle a layer of covering salt. After that, let it stand for a day and a night. When the melon body begins to shrink and salt water appears on the cylinder surface, the stones can be pressurized. Keep the brine soaked in the melon surface at a depth of 1 to 2 inches, and cover it to prevent pollution. Don't add raw water. Using the above method, some cucumbers are pickled in a small jar every May, and when they are eaten in Qingming the next year, the cucumbers are still green and taste the same as those pickled by the old method.

Step 3 pickle cabbage

(1) Material selection: beginning of autumn white, leafless and solid Chinese cabbage is the best.

(2) Formula: Chinese cabbage 100 kg, salt 12 kg and water 6 kg.

(3) Pickling method: cut off the roots of Chinese cabbage, peel off the old terrier, cut it into 4 or 6 petals from the roots, keep the tops of vegetables connected, then put it in a jar, sprinkle salt layer by layer, and pour the jar once a day to get the finished product after salting.

(4) Quality requirements of finished products: white color, tender and crisp.

Step 4 pickle melon

(1) Material selection: Orchard melons and Badao melons are most suitable after autumn.

(2) Formula: seedless melon 100 kg, salt 25 kg, water 12 kg.

(3) Pickling method: firstly, cut off the handle of the melon, break it to remove seeds, put a layer of melon skin and a layer of salt in the jar, and pour the jar every 2-3 days for 2-4 times to get the finished product.

(4) Quality requirements of finished products: crisp, not rotten and fragrant.

5. Pickled garlic eggplant

(1) Material selection: 1 kg of 6-8 long eggplants is the most suitable.

(2) Formula: eggplant 100 kg, salt 20 kg, garlic 10 kg and coriander 2 kg.

(3) Pickling method: select and clean eggplant, steam it in the pot for eight times, take it out of the pot and cool it, then plug it (peel garlic and mash it, add a little salt and coriander, and plug the eggplant until it is cooked), and then put it in a jar for 20 days to get the finished product.

(4) Quality requirements of finished products: salty and palatable, not fragile, with garlic flavor.

6, pickled pepper skin

(1) Material selection: Choose a big green pepper with thick meat.

(2) Formula: Zanthoxylum bungeanum 100 kg (seeded), 37 kg of salt, and 0/0-15 kg of water.

(3) Pickling method: after cleaning with clear water, remove seeds, then put them into a jar, sprinkle a layer of salt on a layer of pepper skin, master the principle of more on the top and less on the bottom, and pour the jar once every three days for 3-4 times to get the finished product.

(4) Quality requirements of finished products: green in color, unbreakable, salty and palatable.

7. pickled garlic moss

(1) Material selection: fresh and tender garlic moss is selected.

(2) Formula: garlic moss 100 kg, salt 25 kg, water 25 kg.

(3) Pickling method: remove the buds and old roots of garlic moss, press them into 2-3 kg arrangement jars, sprinkle a layer of salt on each layer, and pay more attention to it when sprinkling salt. Turn the cylinder the next day, twice a day. Marinate for 3 days, take out the salt water, then put it in a jar, press it with heavy stones or wooden strips, pour in 22-degree salt water, pour the jar every 10 day, and marinate for 15 day to get the finished product.

(4) Quality requirements of finished products: bluish green in color, crisp and tender in quality and spicy in taste.

8. pickled ginger

(1) Material selection: Select tender ginger thousands of years ago.

(2) Formula: ginger (peeled) 100 kg, salt 16 kg.

(3) Pickling method: Wash fresh ginger with clear water, rub off the skin, put it in Kuang Luo, sprinkle a layer of salt on each layer of ginger, and stir once a day, and the finished product will be obtained after 5-6 days.

(4) Quality requirements of finished products: golden color, crisp but not rotten, rich and delicious smell.

9. sauce carrots

Ingredients: 5% salt carrot, 2.5 kg flour paste.

Practice: (1) Cut the pickled carrots into rhombic pieces, soak them in clear water for half a day, and change the water three times to make the pickled carrots only slightly salty.

(2) Take out carrot slices, dry them, and put them in a cool place for one day.

(3) Put the carrot slices into a cloth bag and put them into the batter, and stir them twice a day, so that the sweetness of the batter is evenly soaked in the carrot slices. You can eat it in twenty days. Control the salty juice before eating.

10, kimchi

(1) Formula: salted cucumber 100 kg, sweet noodle sauce 70 kg.

(2) Processing method: firstly, the pickled cucumber is soaked in clear water for desalination, and the soaking time is 10 hour in summer and 14 hour in winter. After soaking, take it out and control the humidity. Soak it in the secondary batter for 1-4 days and rake it twice a day. And then taking out to control the moisture, and putting the mixture into a sweet noodle sauce jar to obtain the finished product within 15 days.

(3) Quality requirements of finished products: brownish red in color, crisp and fragrant, neither sour nor rotten.

1 1, ginger dip

(1) Formula: 100 kg of salted ginger and 80 kg of sweet noodle sauce.

(2) Processing method: cut the salted galangal into pieces with a thickness of 3mm and soak them in clear water 12h. Remove the water immediately after soaking, put it in the second noodle sauce jar, rake it twice a day, take it out after soaking for 4-5 days, put it in the sweet noodle sauce jar, and rake it twice a day. 15 days later, the product is finished.

(3) Quality requirements of finished products: brownish red in color, crisp in quality, sweet and palatable, with unique sauce flavor and ginger flavor.

12, pickled radish block

(1) Formula: salted radish 100 kg, soy sauce 40 kg.

(2) Processing method: cut the salted radish into watermelon shape and identify the shape. The diameter of the isolated surface is not more than 3 cm. Rinse with clear water, drain raw water, and soak in waste soy sauce until it is sauce-colored, which is the finished product.

(3) Quality requirements of finished products: the color sauce is red, the mouth is salty, and the radish is delicious.

13, sweet potato in sauce

Jiangbabaogua produced by Liubiju in Beijing is a kind of high-grade pickles, which is not only soft, crisp and sweet, but also rich in nutrition. It has a long-standing reputation in China, and some international friends also like it.

Ingredients: 40 kg of salted melon skin, 2 kg of raisins, 5 kg of walnut kernel, 0/.8 kg of almond/kloc, 0/5 kg of peanut kernel, 4 kg of green plum, 8 kg of chestnut, 2 kg of sugar lotus seed, 4 liang of ginger 1 kg of osmanthus, 8 liang of pine nuts and 8 liang of melon seeds/kloc-.

Practice: (1) Select "Bagua" (with eight dark green lanes), wash and marinate it in the tank, with a layer of melon and a layer of salt. Add 6 kg of salt to every 100 kg of melon, and press stones on the top of the tank. Pour the jar twice a day, take it out after 48 hours, and stick a small hole around the melon pedicle one by one with a bamboo stick, as long as the bamboo stick touches the melon pulp, and don't puncture it. Then put the melon upside down in the basket on the first floor, with the hole facing down, and then press it with a round plate slightly smaller than the opening of the basket. After a day, all the melon juice can flow out of the hole. Then put the melon back into the jar, add 25 kg of salt to every 100 kg of fresh melon, and pour the melon into the jar twice a day, and it will be cured in 15 days. Take out the melon, cut it at the pedicel which accounts for about a quarter of the whole melon, dig out the pulp, then put the cut pedicel into the melon, soak it in clear water, put it into the flour paste when the skin is slightly striped and tough, rake 60 kg of flour paste with salt every 100 kg every morning, noon and evening, take it out five days later, drain the sauce, and take it out for stuffing.

(2) Soak the selected almonds in clear water for three days, change the water twice a day, and rub off the skins. (3) Select half-cooked green apricots, first marinate them with salt (10 kg apricot salt 1 kg) for dehydration, then soak them in clear water, then soak them in sugar water for one day, then boil them in sugar water at 25℃, and take them out and dry them until half-dry.

(4) frying chestnuts, peeling and cutting into four pieces; Stir-fry peanuts and pine nuts, peel them, and cut ginger into filaments.

(5) Mix raisins, walnuts, almonds, peanuts, melon strips and chestnuts, marinate with 5 Jin of sugar, and add osmanthus fragrans and shredded green onion three days later.

(6) loading melons. Put the processed raisins, walnuts, almonds, peanuts, plums, melon strips, chestnuts, sugar lotus seeds, shredded ginger, pine nuts and melon seeds into the salty and empty melon skin, fill it with solids, then cover the melon pedicle, tie it with a rope, put it into a cloth bag and marinate it with flour paste. Every 100 kg of sauce is packed with 60 kg of batter once a day, and the finished product is cured 15. In order to preserve the eight-treasure sauce, you can put the eight-treasure melon in a jar and cover it with flour paste, one inch thick.

14, Jambalaya

(1) Formula: salted mustard head 40kg, salted kohlrabi 50kg, salted carrot10kg, peanut kernel 3kg, shredded ginger 2kg and second-grade soy sauce 30kg.

(2) Processing method: cut all kinds of pickles into 0.2×0.2 cm long filaments. Then soak the salt in clear water for 8 hours, then take it out and drain it, mix it with boiled peanuts, soak it in soy sauce for three days, and pour it out once a day. It's the finished product.

(3) Quality requirements of finished products: the color sauce is red, crisp and delicious.

15, five dishes of soy sauce

(1) Formula: 40 kg of salted mustard head, 20 kg of salted kohlrabi, 7 kg of salted cucumber, 3 kg of salted ginger, 20 kg of soybean, peanut kernel 10 kg, monosodium glutamate 0. 1 kg, licorice essence 0. 1 kg, and pepper 0.65433.

(2) Processing method: the pickled kohlrabi and pickled mustard are cut into 6×6 mm dices; Cutting the pickled cucumber into 6×8 mm triangular blocks; Cut the salted ginger into 3×3 mm dices. Then mix them together, soak them in clear water for 12 hours, then take out aniseed and pepper, cool them, add sodium benzoate and soy sauce, stir them and pour them into vegetables. Cook the soaked soybeans with inferior soy sauce and let them cool; Put the peanuts into the vegetable jar and mix well, continue to soak for two days, and turn the jar once a day to get the finished product.

(3) Quality requirements of finished products: brownish red in color, crisp in quality, fresh and fragrant, and slightly salty in taste.

16, pickled kohlrabi

(1) Formula: salted kohlrabi 100 kg, first-class soy sauce 20 kg, soy sauce 15 kg, pepper 0. 1 kg, sodium benzoate 0.05 kg.

(2) Processing method: soak the pickled kohlrabi for 10 hour, then take it out and drain it, and put it in a jar. After the boiled water of pepper is cooled, add soy sauce, etc. Soak in vegetables for four days and water the finished product once a day.

(3) Quality requirements of finished products: brownish red in color, tender and crisp in quality, fresh and fragrant, and slightly salty in taste.

17, garlic sauce

(1) Formula: pickled garlic moss 100 kg, soy sauce 30 kg, monosodium glutamate 0.2 kg, saccharin 0.0 1 kg.

(2) Processing method: cut the pickled garlic moss into 2.5 cm long segments, soak it in clean water for 12- 18 hours, take it out and put it in a bamboo basket to drain 10% of the water, then soak it in soy sauce with auxiliary materials, and pour the jar once a day to get the finished product after seven days.

(3) Quality requirements of finished products: brownish red in color, tender and crisp in quality, salty and sweet, and fragrant.

18, lotus root slices with soy sauce

(1) Formula: fresh lotus root 100 kg, salt 5 kg, soy sauce 60 kg, monosodium glutamate 0.3 kg, saccharin 0. 1 kg. (2) Processing method: Choose fresh lotus root with positive color, wash it with clear water and cut it into 3mm thick slices. Blanch with boiling water, remove and pour into a jar, add salt and mix well. Then, the soy sauce added with auxiliary materials is poured into a jar for soaking, and the jar is poured once on the same day and once again on the next day, and the finished product is obtained in 4-5 days.

(3) Quality requirements of finished products: brownish red in color, crisp and acid-free.

19, lotus root slices with soy sauce

(1) Formula: salted mustard head 100 kg, sweet noodle sauce 60 kg, soy sauce 25 kg, sugar 5 kg, osmanthus fragrans 1 kg, Chili powder 0.5 kg, monosodium glutamate 0.4 kg and white wine 0.3 kg.

(2) Processing method: cut the cleaned pickled mustard tuber into pieces with a thickness of 1cm, soak them in clear water for 3 hours, press them out with 305% water pressure, put them into a sweet noodle sauce tank for 7 days, and rake them twice a day. Take out the sauce completely, rinse the sweet noodle sauce with light salt water, dry it in the sun until it is 70% dry, and cook it. The cooking method is as follows: firstly, the soy sauce is boiled, then all the auxiliary materials are put into the soy sauce pot, then the mustard slices are slightly boiled (twice), taken out, cooled, put into a jar, sprinkled with white wine, and fermented for 3-4 days to obtain the finished product.

(3) Quality requirements of finished products: spicy and sweet, with strong sauce flavor.

20. Sweet and spicy cucumber

(1) Formula: salted cucumber 100 kg, sweet noodle sauce 60 kg, sugar 25 kg, sesame seed 2 kg, Chili powder 1.5 kg.

(2) Processing method: soak the pickled cucumber in clear water for 12 hours, then take it out and cut it into hobbing blocks and watermelon-shaped strips, about 5×3 cm. After drying, put it into a cloth bag, put it in a cylinder for 7 days, and rake it twice a day. Take the sauce out completely, dry it in the sun for two days, lose about 50% of water, mix it with auxiliary materials, and ferment it in a jar for three days to get the finished product.

(3) Quality requirements of finished products: brownish yellow in color, shiny, sweet, spicy and crisp, with strong sauce flavor.

2 1, sweet, crisp and spicy mustard tuber

(1) Formula: mustard slice 100 kg, salt 10 kg, dried red pepper powder 1 kg, pepper powder 100 g, spiced powder (dried tangerine peel, ginger, fennel, aniseed and cinnamon). (2) Material selection: fresh, complete, green head, no pests and diseases, no thick lateral roots are selected, tiny root tips are cut off, leaves of cabbage heads are cut off, and the mustard bumps are washed with clear water.

(3) Processing method: Slice the washed mustard tuber, 2-3 knives for the small one and 3-4 knives for the large one, but you don't have to cut it, you can break it into a fan shape. Take out the soaked vegetable slices and air-dry, rub them evenly with 5-7% salt, and add 0. 1 edible alkali to inhibit the slow fermentation of lactic acid and reduce the loss of chlorophyll. Quickly put the pickled vegetables into a jar, compact them, and ferment them under the action of enzymes to transform the nutrients in mustard roots. Saline-alkali solution can not only promote the further dehydration of vegetable blocks, but also inhibit the activity of microorganisms, thus playing a role in preservation. The fermentation acidity should be controlled at PH 5-5.5 for about 4-5 days. Take the fermented vegetable head out of the tank, add 4-5 kg of salt per 100 kg, knead it evenly, put it in the tank again for compaction, take it out after one week, and squeeze out the vegetable juice. After the head of the vegetable is squeezed, add 3-4 kg of salt, 65,438+0 kg of dried red pepper powder, 2 ounces of pepper powder and a little spiced powder (dried tangerine peel, ginger, fennel, aniseed and cinnamon). Put the sauerkraut head into the narrow mouth of the jar and compact it while loading. Fill the jar with a little white wine, sprinkle a handful of salt, fill the jar with washed and dried mustard leaves, cover the jar, then wrap it tightly with oil paper or plastic film and seal it with clay mud. After half a month, it became a local mustard tuber, fresh, fragrant, crisp, tender and spicy.

22. Sweet kohlrabi

(1) Proportion of raw and auxiliary materials: fresh kohlrabi 100 kg, recycled sauce 30 kg, salt (except salt water) about 8 kg, sweet noodle sauce 16 kg, bean cake sauce 8 kg, saccharin 1 kg, and secondary soy sauce1kg.

(2) Operation procedure: ① Fresh blank finishing. Fresh raw materials should be more than one kilogram each, round and smooth, without chilblain rot, and cut off roots, leaf stems and roots. To cut the roots without peeling, avoid waste and have a correct shape, you can cut the beard with the back of a knife. After sorting, dry in the sun for 2-3 days, without overlapping, so that each vegetable body can be dried in the sun until it becomes soft and light. Cover the straw bag at night and cut each one in half, with smooth edges. After cutting, remove the hollow, wooden core, hard rib, rotten point and cold. Weigh, weigh, put into the cylinder, operate in batches, and accurately mix ingredients. (2) Turnover of vegetable blank: prepare 16 b 'e brine in advance, pour it into the container, sprinkle some cover salt on the prepared vegetable blank after it is submerged, stir the sauce rake every 2-3 hours, and soak for about 24 hours. When the brine drops to 10- 12 b 'e, Soak for another 24 hours and stir with a sauce rake several times. The best scheme is to reduce the salt water to about 13 b 'e, and the salinity of the vegetable blank is 8 b 'e. The salinity of the vegetable blank can be determined by halogen method: the vegetable blank floats in 7 b 'e salt water and sinks in 9 b 'e salt water, indicating that the salinity of the vegetable blank is about 8 b 'e. On the third day, it is dried for the second time. In order to realize batch quantitative operation, the drying rack should also be fixed. When drying, each blank should be laid flat, with the knife edge facing up and the skin facing down, so that each plate can be dried in the sun, and this should be done every time after checking the blank. After 2-3 days of drying, the vegetable blank becomes a bridge shape with high edge, and the initial sauce can be obtained at a discount rate of 30%. (3) Three-sun curing of the initial sauce: the sauce and syrup used for processing kohlrabi can be recovered and used in the second year, and can also be used for curing other pickles in the third year. One layer of green vegetables, one layer of recycled sauce, and the first layer of sauce (if it is the first production and there is no recycled sauce, the same amount of finished sauce should be used). The sauce should be added evenly, so that the sauce is everywhere, and a cover should be put on it to prevent the sauce from being crispy. It should be exposed to the sun at night and covered with rain protection. Initial sauce 15-30 days, pick it up for the third time and wash it out with returned soy sauce. The initial sauce time is generally not more than 30 days, and it is easy to be brittle if it is too long. At ordinary times, we should strengthen management and don't let the vegetable blank be exposed on the sauce surface. The discount rate of drying and sauced is 55%. If the weather is abnormal or it rains continuously, it should be returned to the soy sauce return place of 16-28 B 'e for maintenance, and then dried in sunny days. ④ Four-dry compound sauce: use 1.6 kg sweet noodle sauce, 8 kg bean cake sauce, 2.5 kg licorice powder and 9 kg secondary soy sauce, add appropriate amount of licorice water (boiled with coarse licorice powder, with a certain sweetness, without clear water), make it into 24 B 'e thin sauce, and put the vegetable blank in until the sauce is gone and the sauce surface cannot be exposed, and stir it at any time to check. The re-sauce period is one and a half months, not more than three months. The appropriate discount rate for the fourth drying is 50%. ⑤ Initial soaking syrup: Use the initial soaking syrup accumulated in the previous year to remove the sauce feet brought by the last year's products, add 5 kg of secondary soy sauce and 2.5 yuan sodium benzoate, mix with licorice water to make 22 B'e, cool, mix well and soak for one week. Take out, turn the vegetable blank into empty sauce to reduce the waste of syrup, spread it on a drying rack the next day, and dry it for the fifth time until the discount rate is 45%. ⑥ Dip in syrup. Use the re-soaked syrup accumulated in the previous year, add 2.8 kg of white sugar, 0.8 yuan of saccharin, and sodium benzoate 1 yuan, dissolve it in licorice water to a concentration of 36 B 'e, and then soak the green vegetables. Long soaking time, good quality and high yield. On a sunny day, you should stir the jar to bask in the sun. On cloudy or rainy days, you can cover the jar to prevent it from raining. When it needs to be put on the market, it should be taken out of the jar for the sixth drying and mixed when the discount rate reaches 40-45%. ⑦ Mix and dry for seven times. Boil with 0.4 kg of brown sugar and 0.3 kg of clear water, add 2 kg of sweet noodle sauce oil, 0.2 kg of saccharin and 0.5 kg of sodium benzoate, mix, soak the vegetable blank dried for the sixth time, cover it with stuffy sauce, turn over the sauce after 3 days, pour the syrup at the bottom of the sauce on the vegetable blank, and do the final drying after 3 days of stuffy sauce, which is the finished product, so it must be dried in sunny days to prevent damage. If it rains, put the green vegetables back into 36 B 'e syrup for preservation. The product yield is generally 40-45%, and the storage period is one year. 8 packaging and storage. Stir-fry fennel, pepper, salt and Rhizoma Kaempferiae, add sodium benzoate and saccharin, grind into five-spice powder, put a layer of product into a jar, and put it into the jar the next day. The 25kg ternary altar was washed, dried and irradiated before use. Sprinkle some spiced powder on the bottom of the altar, fill it with 25kg, then sprinkle some spiced powder on the surface, and seal it with a layer of oil paper and kraft paper in time to prevent air from entering. 3, quality standards: dry, semi-shaped, with a strong sweet sauce flavor, endless aftertaste. Fragrance, crisp, light brown red, tight fiber paint, wrinkled appearance, not crisp, brown center, no wood heart, hollow, roots, old skin.

23. Shrimp mustard strips

(1) Formula: salted mustard tuber 100 kg, 60 kg of shrimp oil and 25 kg of shredded ginger.

(2) Processing method: wash the head of pickled mustard tuber, rub it into silk, soak it in clean water for 1 hour, and press dry the water. Then pour the shrimp oil into the jar, sprinkle with shredded ginger, pour the jar every two days, and get the finished product after seven days.

(3) Quality requirements of finished products: crisp quality, uniform silk length and strong shrimp oil flavor.