1. Raw material formula: cucumber 100 kg, salt 22 kg, 8 ~ 8~ 120Be, salt water 2 kg, and second battalion 80 kg. 90 kilograms of thin sweet sauce.
2. Production mode (1) raw material harvesting. Young cucumbers (also known as suckling cucumbers) are harvested in June every year for about 50-60 days, and the quality of cucumbers picked in rainy season is the best. Cucumbers are picked every morning, and linear melons are the best, with uniform thickness and neat specifications. They are excellent varieties of pickled cucumbers.
(2) raw material treatment. Fresh melons should be pickled in stages in time after harvesting, and they should not be exposed to the sun, otherwise the pickling quality will be affected. After picking melon flowers, they are divided into five types: each 500g 9- 13 large cucumbers; The quantity of cucumber per 500g in Zhong Da is 14- 18; the quantity of cucumber per 500g in Zhong Da is 18 ~ tea; Cucumber, 22-25 pieces per 500 filling specifications; Milk cucumber, 26-30 pieces per 500g.
(3) one-time pickling. Pour the treated fresh cucumber into a jar, and use 8-8- 120Be, 2 kg of light salt and 0/0 kg of salt per 100 kg, desalt each layer, and sprinkle salt layer by layer for curing. Sprinkling salt is a detailed process, and the salt content should be added layer by layer, so that all melons are covered with salt particles (because the temperature is high when pickled melons in summer, fresh melons are easy to deteriorate). After curing, turn the jar up and down once every 6 ~ 7 hours and turn the melons three times, and all melons are required to be cured thoroughly. After pickling for about 30 hours, take it out and put it in a bamboo basket for stacking and intermodulation, then press the brine for about 6-7 hours, and then intermodulation up and down to discharge the marinade and soluble components in the melon.
(4) double salt. Picking salted melon, and re-salting with 100 kg salt per 100 kg. Add salt and sprinkle salt layer by layer. Turn the melon the next day after adding salt (about 12 hours). After adjusting the jar, step on the melon layer by layer, and tie it tightly with bamboo strips and hemp fibers to seal it. It should be stored indoors or in a dark place to keep the brittleness and color of the salt blank.
(5) Salted melon treatment. Take the stored Wei milk cucumber, put it in a basket, pour it into the jar in bulk, and add white water to remove excess salt. The amount of water added is 100 kg of salt melon 100- 105 kg of water in summer and autumn, and100-10 kg of water in spring and summer. The soaking and bleaching time is 2-3 hours, and the mixture is stirred intermittently. After the water is rinsed clean, put it in a basket and marinate it. During the marinating period, the upper and lower bamboo reeds are adjusted every 2-2.5 hours, so that the brine is discharged evenly.
(6) Bagging the primary sauce. Knead the pickled melon loosely, put it in a pickle bag (2/3 capacity), tie the bag tightly, and put in the second sauce. Apply the sauce for 2 ~ 3 days, once every morning. After the pickled melons are marinated for the first time, take out the sauce and marinate for about 4-5 hours until they are marinated. When marinating, the bags should be covered with reed mats to prevent sun and rain.
(7) compound sauce. After bagging, put the pickled vegetables in the original bag into a new thin sweet sauce with a certain amount (90%- 100% of the weight of cucumber), and continue to sauce for 7- 14 days according to the initial sauce process (appropriately extended or shortened according to the temperature). The sauce package should still be pressed once every morning, and the finished product can be sold directly or canned.