Production process of fermented flour paste pickled Luffa cylindrical
A technology for making craft and noodle sauce, which is applied in the field of food processing, can solve the problems of complex manufacturing process, high cost, and poor product appearance, and achieve the effects of good taste, improved efficiency, and simple operation of the manufacturing process
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[0015] The preparation technology of the sweetened melon with noodle sauce of the present embodiment comprises the following steps:
[0016] (1) Selection of melons: selected raw melons, selected raw melons with a weight of 2.6 kg and a circumference of 38 cm. The melons are green and white, tender, free of red spots, diced, scratched, peeled and broken as the melon embryo ;
[0017] (2) cleaning: clean the melon body with 10% salt water;
[0018] (3) Punching holes: puncture 10 holes evenly on each melon;
[0019] (4) Dipping: dipping in 5% lime water for 1 minute;
[0020] (5) Salting: the ratio of salt to raw melon is 7:100 and salted in a tank (container), and salted for 24 hours to form a marinated melon embryo;
[0021] (6) Putting into the vat: Put the marinated melon embryo and the soy sauce into the vat at a ratio of 1:0.7;
[0022] (7) Lifting the vat: First, once a day in the morning and afternoon, and then once a day after a week, for a total of 35 times, and t...
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