西葫芦的腌制技术

为增加腌制西葫芦的品种,该文介绍了7种腌制西葫芦的方法.咸辣西葫芦是将西葫芦切制后,经石灰水浸泡、烫漂和腌渍(加辣椒丝)等工序制成,产品脆嫩爽口.糖醋西葫芦片是将西葫芦切片后,经腌渍和糖醋渍等工序制成,产品微咸脆香,甜酸爽口.酱西葫芦是将腌制后的西葫芦经切制、去咸、压卤和酱渍等工序制作而成,产品呈酱红色,脆嫩、酱香.酱油西葫芦是西葫芦经切制、腌渍、压卤、酱油渍等工序制成,产品鲜嫩微甜.酱甜辣西葫芦是西葫芦经腌制、酱渍、切制、晾晒和调味腌渍后制成,产品清脆可口,甜咸微辣.五香西葫芦丝,是将西葫芦切丝后,经晾晒、腌制而成,产品甜辣脆嫩.泡西葫芦是西葫芦经切制后经矾水浸泡、漂洗、盐水浸泡和入坛泡制等工序制成,产品色黄、脆香、咸辣、微甜.

The technology of pickling summer squash

In order to widen the variety of summer squashes,seven pickling methods are introduced.Fresh summer squashes are cut and soaked in limb water.After being cleaned,the processed summer squashes are pickled with chili slices.Then salty and hot summer squash is made.Sliced summer squashes are pickled with salt,sugar and vinegar.The final product is crisp and has a salty-sweet-and-sour taste.Fresh summer squashes are first pickled and then cut,cleaned and re-pickled with spice and sauce.The final product is tender and has a sweet taste.Fresh summer squashes are salted and then pickled with sauce. After cut,dried and soaked with condiments,sweet and hot pickled summer squashes are made.Summer squash shreds are dried and pickled directly.With a sweet and hot taste,the processed product is crisp and tender.Fresh summer squashes are cut and soaked with alum.After cleaned,squashes are salted in jars.With a yellow color,the final products have a crisp-salty-hot-and-sweet taste.