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将时令新鲜莴笋加工成甜酱 莴笋,不仅能通过加工转换增值, 还能生产出深受人们喜闻乐见的 菜肴。成品莴笋酱颜色金黄,酱味 浓郁,别有一番风味。 原料处理将新采收的无虫 蛀无损伤的新鲜笋去叶去皮,筋皮 要去得既干净彻底,又不留筋、不 伤肉。将去皮后的莴笋肉质嫩茎用 清水冲洗干净。 腌制处理将去皮洗净的莴 笋嫩茎置于腌缸内,按照每50千 克净莴笋用食盐12.5千克的比 例,将莴笋逐层腌入缸内,每置放 一层均匀地撒一层盐。入缸后,每 天早晚倒1次,以促使盐粒溶化,
Processing seasonal fresh lettuce into sweet sauce lettuce not only adds value through processing but also produces dishes loved by the world. Finished lettuce sauce color golden, rich sauce, do not have a flavor. Raw material processing The newly harvested non-invasive fresh bamboo shoots to the leaves peeled, the skin must go clean and thorough, without leaving tendons, do not hurt the meat. Rinse the lettuce tender tender stems with water. Marinated peeled and cleaned lettuce tender stems placed in the pickle jar, according to 50 kg net lettuce salt 12.5 kg ratio, the lettuce layer into the tank layer by layer, each placed a layer evenly spread a layer salt. Into the cylinder, the morning and evening every day down 1 times, to promote salt melting,