Yangzhou milk cucumber is one of the representatives of Yangzhou pickles. Its products are famous for their freshness, sweetness, crispness and tenderness. They are well known for their color, aroma, taste and shape. They are loved by consumers.
First, the choice of raw materials. Yangzhou milk cucumber has strict requirements on raw materials. It is advisable to pick cucumbers in the rainy season. Every morning, picking is the best. The variety is in the shape of a line. The melon strips are straight and evenly sized, about 40-50 pieces per kilogram.
Second, the processing method
1, first pickled. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle the first concentration of salt water 8-10 Baume 3 kg of salt, and then layered sprinkled salt 9 kg, a layer of melon salt, when the lower salt less, the upper more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly.
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
First, the choice of raw materials. Yangzhou milk cucumber has strict requirements on raw materials. It is advisable to pick cucumbers in the rainy season. Every morning, picking is the best. The variety is in the shape of a line. The melon strips are straight and evenly sized, about 40-50 pieces per kilogram.
Second, the processing method
1, first pickled. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle the first concentration of salt water 8-10 Baume 3 kg of salt, and then layered sprinkled salt 9 kg, a layer of melon salt, when the lower salt less, the upper more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly.
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
First, the choice of raw materials. Yangzhou milk cucumber has strict requirements on raw materials. It is advisable to pick cucumbers in the rainy season. Every morning, picking is the best. The variety is in the shape of a line. The melon strips are straight and evenly sized, about 40-50 pieces per kilogram.
Second, the processing method
1, first pickled. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle the first concentration of salt water 8-10 Baume 3 kg of salt, and then layered sprinkled salt 9 kg, a layer of melon salt, when the lower salt less, the upper more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly.
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
Second, the processing method
1, first pickled. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle the first concentration of salt water 8-10 Baume 3 kg of salt, and then layered sprinkled salt 9 kg, a layer of melon salt, when the lower salt less, the upper more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly.
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
Second, the processing method
1, first pickled. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle the first concentration of salt water 8-10 Baume 3 kg of salt, and then layered sprinkled salt 9 kg, a layer of melon salt, when the lower salt less, the upper more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly.
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
1, first pickled. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle the first concentration of salt water 8-10 Baume 3 kg of salt, and then layered sprinkled salt 9 kg, a layer of melon salt, when the lower salt less, the upper more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly.
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
1, first pickled. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle the first concentration of salt water 8-10 Baume 3 kg of salt, and then layered sprinkled salt 9 kg, a layer of melon salt, when the lower salt less, the upper more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly.
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
2, complex salted. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days.
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
3, desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and about 5%-6% of salt content can be removed. Soaked milk melon can be removed and drained.
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
4, the first sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season.
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten. EndFragment
5, complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pry the bag once a day. The reconstitution time is 7-10 days. After the sauce is finished, it is finished and can be eaten.
The most common waxy and sweet corn market, waxy corn has higher nutrient content than ordinary corn, containing 70-75% starch (and almost all amylose), more than 10% protein, 4-5% fat and 2 % Of multivitamins have more grains, VA, VB1, and VB2 than rice with the highest content of protein, fat and VB2. Yellow corn also contains carotenoids, such as rice and wheat. The molecular weight of waxy corn starch is more than 10 times smaller than that of ordinary corn. The starch makes glutinous rice sticky and softer than ordinary hard corn. Its digestibility is more than 20% higher than that of ordinary corn, and it is suitable for people with irregular teeth. At the same time, the content of amylose (a kind of polysaccharide) is very high, which is not suitable for diabetics.
Waxy corn is also called sticky corn. The grains have rough, waxy endosperm, similar to shiny, transparent grains, such as hard and dented corn. Its chemical and physical properties are controlled by a recessive gene located on chromosome 9. 100% of the starch in the endosperm is amylose.
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