Pickled finger citron
A technology of bergamot and pickles, applied in the direction of food science, etc., can solve the problems of blankness in the food field
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Embodiment 1
[0016] Embodiment 1. Select mature bergamot, peel, cut into 3cm long, thick and wide strips of about 0.5cm each, weigh 140Kg, dry with WPL-140 microwave vacuum, and the dry end point is the water yield of 40-45%.
Embodiment 2
[0017] Embodiment 2. The dried bergamot strips of Example 1 are washed with clear water, drained, and prepared by adding seasoning according to the following weight percentages: 1% chili powder, 1% pepper powder, 2% ginger slices, and 2% garlic slices , edible salt 3%, white sugar 1%, liquor 1%;
Embodiment 3
[0018] Embodiment 3. the bergamot prepared in embodiment 2 is put into the cylinder, seal the mouth of the cylinder with plastic wrap, fill up with water on the periphery, cover the lid, and ferment for 1 month to obtain a kind of bergamot pickles, 100g per The bag can be vacuum packed.
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