笋瓜的腌制技术

为增加腌制笋瓜的品种,介绍了泡笋瓜、糖醋笋瓜、酱笋瓜、鱼油笋瓜和酱清笋瓜的腌制方法.泡笋瓜是将笋瓜切成片,经白矾水浸泡、清水去矾、盐水浸泡和泡制后而成,产品色黄香脆、成辣微甜.糖醋笋瓜是将笋瓜切片后经盐渍、晾晒和糖醋渍等工序制成,产品微咸、酸甜爽口、脆嫩.酱笋瓜是将笋瓜切片后,经腌制、切制、压卤和酱渍等工序制成,产品色红、酱香、脆嫩、鲜甜.鱼油笋瓜是将笋瓜切条,再经腌制、压卤和鱼油渍等工序制成,产品鲜香嫩脆.酱香笋瓜是将笋瓜切片后腌制,再用生抽酱油浸渍而成,产品色浅红或金黄色、肉质鲜嫩.

The technology of pickling squash

In order to widen the variety of pickled squashes,the pickling methods of pickled squash,sweet and sour squash,preserved squash, squash with fish oil and sauced squash are introduced.Fresh squashes are sliced and soaked with alum.After alum-removing,processed squashes are pickled in saltwater.With a yellow color and a salty-spicy-and-sweet taste,pickled squash is quite crisp.Sliced squashes are pickled with salt and dried.When re-pickled with sugar and vinegar,sweet and sour squash is produced.It tastes fairly crisp and tender.Sliced squashes are pickled,cut,and preserved with spice and sauce then preserved squashes are made.With a red color and a strong sauce flavor,it is delicious and tender.Squash shreds are preserved with spice and fish oil,and it tastes tender and delicious.Pickled with thin soy sauce,sauced squashes are produced.With a light red or golden yellow color,it is pretty tender and delicious.