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1.原料处理将新采收的无虫蛀、无损伤的莴笋去叶去皮,用清水冲洗干净。2.腌制将洗净的莴笋嫩茎置于腌缸内,按每50千克莴笋用食盐12.5千克的比例,每铺一层莴笋撒一层盐。入缸后,每天早晚各倒缸1次,以促使盐粒溶化,倒缸时不要弄断莴笋。腌制3~4天后改为2天倒缸1次,10天后即可封缸保存。
1. Raw materials will be newly harvested worm-eaten, non-destructive lettuce leaves to peel, rinse with water. 2. Marinated lettuce will be washed into the tender stems placed in the cylinder, according to 50 kg lettuce salt 12.5 kg ratio, each shop a layer of lettuce sprinkle a layer of salt. Into the cylinder, the cylinder every day sooner or later 1, in order to promote salt melting, pouring cylinder do not break lettuce. Marinated 3 to 4 days after 2 days into the cylinder 1, 10 days can be sealed cylinder preservation.