几种果品的腌制方法

为深入挖掘我国古代传统酱腌菜文化遗产，对佛手、香橼、梨子等腌制方法进行了详细研究，提出了对以上3种果品全新的腌制工艺。佛手经过挑选、清洗后进行盐制、酱制等加工后成熟，成品色泽酱红，形似佛手、酱香浓郁、甜成适口。梨子经过整理洗净后经入缸初腌、起缸压卤、复腌、脱成、压卤、酱渍、翻缸成酱梨子，成品色泽酱红、鲜脆嫩甜，酱香浓郁。香橼切制洗净后用盐水渍，后进行起缸、压卤、装袋酱渍、翻袋成酱香橼，成品色泽酱红、鲜甜适口、有酱香和桔香味，能下气除痰。

Several Fruits' preserving methods

In order to develop our salted and soy preserved vegetables' tradition, some fruits, such as fingered citron, citron and pear ect , are studied and their new preserving technologies are put forward. After being cleaned, the fingered citrons are salted and soy preserved. With a reddish brown color, the final product has a wonderful taste. The pear is first salted and stewed, then desalted and stewed with soy sauce again. With a browning red color, and a rich fragrance, the salted and preserved pear tastes crisp and tender. The cleaned citrons slices are salted stewed and then are packaged with sot sauce. The salted and soy preserved citron has a reddish brown color and a good taste. With both a soy fragrance and an orange fragrance, the preserved citron is good for our health.