Method for processing sweet pickled melon
A processing method and a technology for sweet-wrapped melon, which are applied to the processing field of melon in pickles, can solve the problems of insufficient sauce aroma, high saltiness of the melon, short shelf life, etc., and achieve a unique flavor, rich sauce flavor and long shelf life. Effect
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[0017] The processing method of packaged melon of the present invention can follow figure 1 The way shown is implemented. Such as figure 1 Shown:
[0018] (1) First, the raw melons purchased are processed, and the process flow and operation methods are as follows:
[0019] 1. Selection of melons: select raw melons with a strip weight of 750-1000 grams, a body length of 35-50 cm, a green body color, tender texture, no erythema, diced melon, abrasions, peeling and breakage as the embryo of the wrapped melon.
[0020] 2. Puncture holes: evenly puncture holes on the top, bottom and surroundings of the melon body.
[0021] 3. Rubbing the body: Use a mixture of 30% calcium carbonate powder and 70% table salt to rub the skin of the melon embryo.
[0022] 4. Washing: Wash the melon body with 10% salt water.
[0023] 5. Salting: Add 20% salt to the cleaned melon embryo, salt it in the vat, turn the vat once every other day.
[0024] 6. Braised melon embryo: Salt the melon embryo for 2-3 da...
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