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为搞好职工食堂的早点供应,食堂可自制各种味道鲜美的咸菜制品。下面,介绍几种酱腌咸菜的制法,供同行们参考。 酱腌黄瓜 用料:嫩黄瓜10公斤,食盐2.5公斤,甜面酱5公斤。 腌制:先将鲜嫩无籽的细条黄瓜,择去顶花逐条洗净,晾干水分,放进刷洗干净进行消毒处理后的腌缸内,一层黄瓜一层食盐码入缸内,装满为止。从第二天开始每天进行一次倒缸,倒缸须用专门工具防止细菌浸入污染,经多次倒缸后,最后添足盐水进行封缸,放置通风阴凉处约30天左右,即成腌黄瓜。
To do a good job of the canteen’s early supply, the canteen can make all kinds of tasty pickles products. Below, introduce several kinds of pickles pickles system for reference. Pickled pickles cucumber materials: gherkins 10 kg, salt 2.5 kg, 5 kg of sweet paste. Pickled: first fresh seedless cucumber, choose to go to the top of the flower washed one by one, to dry the water, into the brush clean disinfection after the marinade, a layer of cucumber salt code into the cylinder, filled until. Starting from the next day every day to do a cylinder, inverted cylinder with special tools to prevent bacterial contamination, after repeatedly pouring cylinder, the final Tim sufficient brine sealed cylinder, placed in a cool shade for about 30 days, namely pickled cucumber .