Cucumber processing method

Before processing, the pickled cucumbers must be 5-10 holes in the head of the melon and the melon body to facilitate the water flow out of the melon and prevent acid and rot. Then 10 kg of salt per 100 kilograms of cucumber, and 3 kg of salty soup containing 18% salt, a layer of salt, salted in a jar, and 1-2 times a day. After pickling for 2 days, the tank is picked and classified, and then the salt is added and layered under salt and compounded. For every 100 kilograms of cucumber, 10 kilograms of salt shall be salted until the sealed jars are filled with salty soup for storage. Generally, they will be masked for 15 days. The sweet sauce cucumber will pickle the cucumber into the bowl and add salt to the water, float three times in the winter, float 2 times in the summer, pay attention to the light fish when changing the water, and then drain the water after picking it up. Use the sauce first and then marinate for 2-3 days. Then, 100 kg of pickled cucumber is used to make a sauce with 75 kg of sweet noodle sauce. Seasoning for 20 days in winter, and 10 days in summer, it is a sweet sauce with a sweet taste, rich sauce, and a tender sauce. The sweet and sour cucumber uses crisp young cucumbers and is fermented in 8-10% salt solution until the cucumber is translucent. After fermentation, soak in clean water, remove excess salt, remove and drain water, and then dip in the prepared sweet and sour liquid. The sugar concentration in the sweet and sour liquid is about 25%, the acetic acid concentration is 3.5%, and a small amount of spicy accessories such as cloves and fennel are added. When preparing, the vinegar liquid is prepared first, and then the bag filled with spices is immersed in the vinegar liquid. , Heat 80-90 for an hour, then add the white sugar solution. When soaking, the dehydrated cucumber is first placed in 5% sugar solution, immersed in sweet and sour liquid after 3-4 days, sealed in containers, stored at low temperature for long-term storage, and ready for consumption.