Raw material processing: select raw fresh papaya without pests and diseases, no rot, because raw papaya has a certain degree of crispness, if cooked papaya taste is not good. Papaya should be peeled and deseeded, for slicing into 0.2 to 0.3 cm thickness of papaya slices, to be used.

2.

Preparation of fermentation liquid, in order to speed up the fermentation, it is best to use cold water in which to add 1% sugar and 3% salt.

3.

Pour the fermentation liquid into the papaya slices, or add the papaya slices to the fermentation liquid are the same, but to be pressed tightly, as far as possible, the air out of the melon slices on top of the 1-2% peeled garlic, chili peppers, ginger slices, etc., requiring the fermentation liquid soaked through the surface of the raw material, that is, do not expose the air, and finally in the top to add a small amount of three-flower wine and then Seal with a lid.

4.

Lactic acid fermentation: the source of bacteria, can be separated from the air or melon surface culture, generally do not need to add pure culture species, the use of air or raw materials on the surface of the attached lactic acid bacteria, in the fermentation liquid, these lactic acid bacteria quickly grow and develop, and generate lactic acid, in the air temperature of 25 degrees Celsius or so, the general amount of lactic acid generation in 3-4 days can reach its peak, and then the amount of generation again Can reach the peak, and then the amount of production and decline, so that 4-5 days of fermentation can be the end of the flavorless papaya will become sour meat soft and lactic acid aroma of sour papaya.

5.

Product storage problems: (1) to be eaten in time (2) otherwise at low temperatures can extend the storage period without corruption (3) can be used in another form of packaging such as vacuum packaging? Pasteurization that is 80 degrees Celsius for 3-5 minutes can be preserved for six months to nine months or more.