几种特色酱腌菜的腌制技术

为增加特色酱腌菜的品种,介绍了辣油荠菜蕻、糖菜菔、糟大蒜、梅子蒜瓣和南京腌菜的腌制方法.辣油荠菜蕻是将荠菜蕻整理削皮,经沸水烫漂、晒制、腌制和拌料后而成,产品色泽红黄、鲜香微辣、脆嫩爽口.糖菜菔是将白萝卜洗净切制后,经浙米水浸泡、烫漂和糖渍等工序制成,产品色泽金黄、形似桔片、卜香浓郁,鲜甜脆嫩.糟大蒜是将鲜大蒜整理洗涤后,经矾水烫漂、清洗和腌渍等工序制成,产品呈乳白色,体态透亮,质地脆嫩,醇香、蒜香融为一体.梅子蒜瓣是将梅子和蒜瓣洗净后,经入缸浸渍和入瓮浸渍等工序制成,产品有脆爽和生津止渴的特色.南京腌菜是将大白菜晒制后整理清洗,再擦盐入缸腌渍,经装坛封盐后而成,产品色白、脆嫩、爽口.

The pickling technology of some special pickled vegetables

In order to widen the variety of special pickled vegetables,the pickling methods of shepherd's purse with chili oil,candied turnip,garlic pickled in fermented rice wine sauce,garlic split with plum,and Nanjing pickled cabbage are introduced.Fresh shepherd's purse is first peeled,quick-boiled in hot water and cleaned,and then sunburned.After being pickled and mixed with chili oil,shepherd's purse with chili oil is produced.With a red-and-yellow color,it tastes hot and crisp.Fresh mooli is cleaned and cut,and then soaked in rice water.After being quick-boiled and candied,candied turnip is produced.With a golden yellow,it looks like sliced orange and tastes tender and crisp.Fresh garlic is cleaned and quick-boiled in alum water,then re-cleaned and pickled in fermented rice wine sauce.With a transparent oyster white color,pickled garlic has a strong garlic flavor and tastes crisp.Plum and garlic split are cleaned and then soaked in jar and vat.The final product is crisp and tender.Chinese cabbage is first sun burned and then cleaned.After being salted,Chinese cabbage is soaked in jar and then sealed in vat with salt.With a white color,Nanjing pickled cabbage tastes crisp and tender.