Cucumbers are heavily marketed in summer and autumn, and if they can be further processed, they can increase economic efficiency several times. Several kinds of cucumber food processing methods are introduced.
First, crisp raw cucumber
1. Select the 89 mature cucumbers. First wash with running water, then remove the guati, open the melons to remove the medlars, and allow the water to dry. 2. Put the cucumber in a large vat (where the vat is placed on the shade) and pick it up with large grains of salt (50 kg of cucumber with 4 to 6 kg of salt). Take a layer of cucumber and sprinkle it with salt, then put it on the top of the cucumber with clean stones or other heavy objects and pickle it for 7 to 10 days. The melon water is salted out. 3. The marinated saltwater cucumbers are dried in the sun, and they are turned 1 or 2 times a day during the drying process. The cucumbers can also be stringed and dried in a cool place. The degree of drying can be felt without touching. After drying, they can be stored in the freezer or sold. When you eat it, you can bubbling with water.
Second, crisp and candied cucumber
1. Select a tender green cucumber with a delicate and tender flesh and a diameter of 3 cm or more. Wash it thoroughly with clean water. Cut a small section about 4 cm long. Remove the rice dumpling and mark the surrounding melon section. 2. Immerse the processed melon segment into saturated lime water immediately and soak it for 5~7 hours. After removing it, put it into a solution containing 2% gelatin and a small amount of copper chlorophyllin salt (in greenish green) and soak it for 4 hours. Then remove and drain the glace. 3. The method of candied fruit is to put 50 kg of melon section into the canned barrel first, and then heat and boil it with 40 kg of 50% sugar solution, boil it and pour it into the canister, soak it for 24 hours (do not stir); Then, the sugar liquid in the impregnated barrel was pumped into a heating pot with a tube, and 0.04 kg of sodium sodium was added after boiling at 104°C. The solution was soaked in the canister for 48 hours, and then the sugar was added again. Second, so that the melon segment impregnated; finally extract the sugar solution into the pot, add sugar 6 kg, cook to 115 °C, then add melon segment, mix well. After heating is stopped, it is left to stand in a baking tray for 1 day. 4. The melon segment on the baking pan is slightly pressed into a flat block shape, and dried in a dryer at a temperature of 65°C. When the moisture content drops to 14%, it is removed as a finished product.
Third, the flavor of spicy diced
1. Ingredients: 50 kg cucumber, 50 kg white sugar, 1.5 kg garlic, 800 g paprika, 800 g ginger, 800 g celery (chopped), 100 g cloves, 100 g white peony, 50 g cinnamon , food sodium 30 ~ 40 grams. 2. Select a young green cucumber about 8 cm long and about 2.5 cm in diameter as a raw material, wash the cucumber, and penetrate the whole cucumber with acupuncture to make it easy to dehydrate and inhale the sugar solution. 0.1% of potassium sulfite and 0.1% of calcium chloride were immersed in water for 8 hours. 3. The white granulated sugar and other ingredients fully mixed with the cucumber into the altar, take a layer of cucumber sprinkled a layer of white sugar mixture method, while binding edge compaction until the full altar up, and then sealed the mouth of the altar. 4. In the first 7 days after entering the altar, the altar should be shaken twice a day and it should be soaked in the altar for one month. Then open the altar to remove the cucumber, filter the sugar, and put it on the sun for 1 day. After the surface water is dried, cut it into small pieces 2 cm long. Dry it until it is dry.
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