sour material-Yulin specialty. It is famous for producing pickled vegetables in Renhou Town, Yuzhou District, and Chengye Town, Xingye County. Its varieties (sour radish, sour cabbage, sour pear, sour beans, sour garlic, etc.) are delicious and refreshing, and it is ready to eat without re-processing.

The sour material of Xingye Chenghuang is made from the ancestral formula of Qing Dynasty. The sour material is carefully crafted, original, moderately sour and spicy, slightly salty in sweet, tender and crisp, full of sweetness after eating, with no soft teeth and endless aftertaste. Chenghuang acid materials are most famous for "Faji" and "Hongchao" acid materials. The sour materials are new in color and taste, rich in nutrition, and meet the health standards, and there are various varieties, including sour radish, sour plum, sour pepper and sour buckwheat seeds, and more than 2 varieties such as sour broccoli, sour cucumber, sour garlic, sour green bean, sour Sijiping, sour fingered citron, sour lemon and sour plum seeds have been added. Products are exported to Nanning, Liuzhou, Guilin, Guangdong and Hong Kong, and are deeply loved by customers.

pickling technology is a widely used processing method in fruit and vegetable processing. Because of its rich raw materials, simple equipment and easy operation, it can be made by every household, and its products are easy to preserve, with good flavor, which can stimulate appetite and are well received by the masses.

1. Drugs involved in the pickling process and their functions

(1) Whitening block: plays a whitening role;

(2) Sodium metabisulfite and sodium hydrosulfite: anticorrosion;

(3) Alum: it plays the role of brittleness and acid increase;

(4) calcium chloride: it plays a solid role;

(5) Sodium benzoate: used for disinfection and antisepsis of fruits and vegetables;

(6) Citric acid: acts as an acid;

(7) lemon yellow: it plays a role in color matching.

each of the above drugs must be food grade, otherwise it cannot be used.

2. Material selection:

Material selection determines the quality of the product, so we must make a good job of this. Different varieties have different requirements for material selection, and the principle is to choose green and beautiful, firm, fresh and free from deterioration.

3. Necessary treatment:

Leaf vegetables should be fresh and tender, and yellow leaves and old leaves should be removed. Fruits, vegetables and roots should be selected one by one, and unqualified raw materials such as pests should be eliminated. Some varieties also require peeling, pod removal and head cutting. In order to prevent vegetables from breaking, it is necessary to bask in the sun for several hours, and then carry out necessary washing and cutting.

4. Several commonly used pickling technical formulas (all based on 1 kg of raw materials)

1. Soak March plum, papaya and persimmon: kg of sodium metabisulfite, .5 kg of alum, .5 kg of calcium chloride, .15 kg of sodium benzoate, 3.5 kg of salt and a small amount of lemon yellow.

2. formula of pear soaked in sand: .2kg of sodium metabisulfite, .8kg of alum, .15kg of sodium benzoate, .5kg of calcium chloride, .15mg of sodium hydrosulfite, .2kg of citric acid and 3.5kg of salt.

3. The formula of pickled radish, bamboo shoots, lotus root slices, nourishing head and garlic: whitening block .5kg, sodium hydrosulfite .7kg, sodium pyrosulfite .5kg, alum .5kg, calcium chloride .5kg, sodium benzoate .15mg and salt 3kg.

4. The formula of pickled cabbage, beans, cowpea, pepper and taro seedlings: .5kg of calcium chloride, .5kg of alum, .8kg of sodium metabisulfite, .2kg of sodium benzoate, .5kg of insurance powder, 4kg of salt and a small amount of lemon yellow.

5. The formula of soaking cucumber, carambola and peach: .2kg of sodium metabisulfite, .8kg of alum, .5kg of calcium chloride, .15kg of sodium benzoate, .6kg of sodium hydrosulfite and 3.5kg of salt.

5. Soaking method:

First, put the salt into a jar, pour a small amount of water to dissolve it, put the fruit into the jar and soak the fruit surface with clear water for about 12 cm, then sprinkle the medicine on the water surface and mix well; Be careful not to seal it, and it will take 1 week.

VI. Fruit seasoning:

Rinse the soaked fruit with clear water and then season with pepper, molasses and licorice. The method is: dissolve the spices such as pepper, molasses and licorice in an empty jar, and then soak the fruit for a certain period of time. When the pickled peppers and sour beans are not sour enough, the amount of citric acid can be adjusted.