raw material treatment: choose fresh papaya without pests and diseases and rot, because raw papaya has a certain crispness, and if it is cooked, it will not taste good. Papaya should be peeled and seeded and sliced into papaya slices with a thickness of .2 to .3 cm for later use.

2.

In order to speed up the fermentation, it is best to add 1% sugar and 3% salt in cold boiled water.

3.

It's the same to pour the fermentation broth into papaya slices, or add papaya slices into the fermentation broth, but it should be pressed tightly and the air should be exhausted as much as possible. Add 1-2% peeled garlic, pepper, ginger slices, etc. on the melon slices, and ask the fermentation broth to soak the surface of the raw materials, that is, not to expose the air. Finally, add a small amount of Sanhua wine on the top, and then seal it.

4.

Lactic acid fermentation: The source of bacteria can be separated and cultured from the air or the surface of melons. Generally, there is no need to add pure culture seeds, and lactic acid bacteria are attached to the surface of air or raw materials. In the fermentation broth, these lactic acid bacteria grow and develop rapidly, and lactic acid is generated. At a temperature of about 25 degrees Celsius, the amount of lactic acid can reach a peak in 3-4 days, and then it can be fermented in 4-5 days.

5.

Product storage problems: (1) Eat it in time; (2) Otherwise, the storage period can be extended at low temperature without spoilage; (3) Can it be packaged in another packaging form such as vacuum? Pasteurization means that it can be preserved for more than six months to nine months in 3-5 minutes at 8 degrees Celsius.