Cucumber is one of the vegetables that people like to eat. It is rich in many kinds of vitamins, and it is convenient to eat and eat. In order to meet the needs of different tastes in different seasons, according to the practice for many years, special introduction of several methods of autumn cucumber processing:
First, the sweet and sour cucumber The young crisp cucumbers are soaked in 9 - 10% salt water, until the cucumber meat is translucent, then soaked with water, remove the excess salt, remove and drain the water, set aside 5 After immersing for 3 to 5 days in the sugar solution, the solution is impregnated with the prepared sweet and sour liquid, and the container is sealed. The container can be stored at a low temperature for a long period of time and can be eaten or marketed at any time.
Second, the spicy cucumber will add fresh cucumber salt 36%, water 3-5% layer of cucumber, a layer of salt and sprinkle with some water, for pickling storage, before the stain stain the cucumber to drain water, put on the sauce over other pickles The sauce is marinated in brine for one week, then cut into strips and placed in the sun to dry the semi-finished product containing 40-50% of water, then add 25 kg of sugar per kilogram of cucumber semi-finished products, mix 1.5 kg of pepper powder, and saccharification for 3 days. Food, features: sweet and spicy crispy, aromatic sauce, red and shiny color.
Third, the sweet sauce cucumber will be pickled cucumbers into the tank to add water to salty, winter water 3 times, summer water 2 times, pay attention to the light water change, pick up and drain water, the first use of sauce Marinate sauce 2-3 days a day, nap 3-4 times, and then by every 100 kilograms of pickled cucumber with sweet noodle sauce 75 kilograms, for the winter, 20 days, summer is 10 days, Serve color dark green, sweet flavor, Thick sauce, tender and delicious sweet sauce cucumber.
Fourth, the pickled cucumber selection of color green, long, straight, no fresh bite of the cucumber, with a wire needle in the melon head and melon body stabbed 5-10 holes, to facilitate the water out of the melon to prevent acid. Then put 10 kg of salt per 100 kg of cucumber and 3 kg of salty soup containing 15% salt. According to a layer of salt in the melon marinated in the tank, turn 1-2 times a day, and Yang Tang heat, promote the dissolution of salt. After pickling for 2 days, select the sorting out of the tank. Then put melons in layers and salt and pickle. Per 100 kilograms of cucumber salt 10 kg, do not have to turn over the cylinder, filled with salty soup and seal the cylinder after storage. Avoid sun when pickling. In order to avoid melon color from green to yellow, affect the quality, general pickled 15 days Serve.
Fifth, the fragrance of cucumber The pickled cucumber will be placed in the tank irrigation, water in winter 2 times, 1 in the summer, change the water, light fishing light, so as not to break. After changing the water, drain the water into the cylinder and press the 50 kg of soy sauce per 100 kilograms of pickled cucumber. Halve for 2-3 days. Drain it after draining the cylinder. Add the 50 kilograms of soy sauce to the marinated tank and dip for 15 days. to make.
First, the sweet and sour cucumber The young crisp cucumbers are soaked in 9 - 10% salt water, until the cucumber meat is translucent, then soaked with water, remove the excess salt, remove and drain the water, set aside 5 After immersing for 3 to 5 days in the sugar solution, the solution is impregnated with the prepared sweet and sour liquid, and the container is sealed. The container can be stored at a low temperature for a long period of time and can be eaten or marketed at any time.
Second, the spicy cucumber will add fresh cucumber salt 36%, water 3-5% layer of cucumber, a layer of salt and sprinkle with some water, for pickling storage, before the stain stain the cucumber to drain water, put on the sauce over other pickles The sauce is marinated in brine for one week, then cut into strips and placed in the sun to dry the semi-finished product containing 40-50% of water, then add 25 kg of sugar per kilogram of cucumber semi-finished products, mix 1.5 kg of pepper powder, and saccharification for 3 days. Food, features: sweet and spicy crispy, aromatic sauce, red and shiny color.
Third, the sweet sauce cucumber will be pickled cucumbers into the tank to add water to salty, winter water 3 times, summer water 2 times, pay attention to the light water change, pick up and drain water, the first use of sauce Marinate sauce 2-3 days a day, nap 3-4 times, and then by every 100 kilograms of pickled cucumber with sweet noodle sauce 75 kilograms, for the winter, 20 days, summer is 10 days, Serve color dark green, sweet flavor, Thick sauce, tender and delicious sweet sauce cucumber.
Fourth, the pickled cucumber selection of color green, long, straight, no fresh bite of the cucumber, with a wire needle in the melon head and melon body stabbed 5-10 holes, to facilitate the water out of the melon to prevent acid. Then put 10 kg of salt per 100 kg of cucumber and 3 kg of salty soup containing 15% salt. According to a layer of salt in the melon marinated in the tank, turn 1-2 times a day, and Yang Tang heat, promote the dissolution of salt. After pickling for 2 days, select the sorting out of the tank. Then put melons in layers and salt and pickle. Per 100 kilograms of cucumber salt 10 kg, do not have to turn over the cylinder, filled with salty soup and seal the cylinder after storage. Avoid sun when pickling. In order to avoid melon color from green to yellow, affect the quality, general pickled 15 days Serve.
Fifth, the fragrance of cucumber The pickled cucumber will be placed in the tank irrigation, water in winter 2 times, 1 in the summer, change the water, light fishing light, so as not to break. After changing the water, drain the water into the cylinder and press the 50 kg of soy sauce per 100 kilograms of pickled cucumber. Halve for 2-3 days. Drain it after draining the cylinder. Add the 50 kilograms of soy sauce to the marinated tank and dip for 15 days. to make.
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