A bottle of sweet and sour cucumber 1. Choose the tender cucumber with a length of 15 cm or less and a diameter of 4.5 cm or less in the choice of materials, and remove the wounds, insects, and malformed melons. 2, soaking, scrubbing due to the uneven surface of the cucumber with sediment, must be washed with clean drinking water for 3 to 8 hours after brushing or spraying with a brush. 3, cut the section to cut the cucumber guadi and the top of the tool, not to show the degree of seed, and then cut into small pieces of 7 to 8 cm. 4, blanching: the chopped section of cucumber into the water at 90 °C blanching 1 to 2 minutes, remove and quickly cooled with running water. Pay attention to the temperature of the hot water should not be too low, the time should not be too long. 5, wash the bottle: first immersed in a glass bottle of 40 °C ~ 50 °C 1.5% ~ 2.5% of the alkaline water for about 30 minutes, remove and rinse with warm water, and then use a clean water brush control dry. 6. Preparation of soup: The ratio of ingredients is 32g of white granulated sugar, 2.28g of glacial acetic acid, and 65.5g of water. The configuration method is to use standard potable water, heat to boiling to put white sugar, dissolve and filter, add glacial acetic acid, and adjust the total weight to 100 grams. 7. Bottling: Select a suitable glass bottle, put 310 grams of cucumber, 190 grams of soup, and 3 pieces of red pepper into the bottle, and ask the soup to be filled with submerged cucumber. The temperature of the soup should not be lower than 85°C. 8. Sealing: Use automatic or semi-automatic glass vacuum sealer to seal, the sealing center temperature is not lower than 70 °C. 9. Sterilization and Cooling: Use boiled and sterilized method: first put the can into the sterilization basket and re-enter the retort, close the sterilizing pot and open the valve, put in warm water at 50°C to the surface of the water, and exceed the top can of 15 cm. Close the pan. All the exhaust valves and overflow valves are heated to 100°C and sterilized at a water temperature of 100°C for 15 minutes, then cooled with circulating water to 37°C and wiped off the water for storage. 10, insulation, packaging: 20 °C insulation 7 days and nights, more than 25 °C 5 minutes after the heat preservation labeling inspection. Second, spicy cucumber Ding 1. Ingredient ratio: 50 kg of cucumber, 50 kg of white sugar, 0.4 kg of chili powder, 0.4 kg of ginger powder, 1.5 kg of garlic, 0.4 kg of fresh celery (chopped), 0.05 kg of clove powder, 0.1 kg of white powder, and 0.05 cinnamon powder Kg, sodium benzoate 0.08 kg. 2, operation points: (1) choice of materials: Take about 8 cm long, about 2.5 cm in diameter of the green tender cucumber as material. (2) Raw material treatment: The selected cucumber is washed. The whole cucumber is pierced with acupuncture to make it easy to dehydrate and inhale the sugar solution. After the puncture, 0.1% of potassium sulfite and 0.1% of chlorine are added. After 9 hours in the calcium water, remove the filtered water and reserve it. (3) Adding impregnation: Mix the white granulated sugar with other ingredients and then add the cucumber into the altar. A layer of cucumber is mixed with white granulated sugar mixture and compacted until it is filled with the altar, and the altar is sealed. The altar is shaken twice a day for the first 7 days and then soaked for 1 month. (4) Slicing: After the immersion expires, the altar is opened and the cucumber is removed. The sugar solution is filtered and placed in the sun for about one day. After the surface water is dried, it is cut into small pieces of 2 centimeters in length. , bottling for sale. Third, the sugar cucumber 1. Selection of raw materials: Use young, green cucumbers that are immature, delicate and tender, with a diameter of 3.5 cm or more. 2. Washing and cutting off: Wash cucumbers thoroughly with clean water, cut small sections about 4 cm long, cut off melons, and mark the melon segments. 3. Lime soaking: Dissolve the treated melon segment into saturated saturated lime water immediately and soak it for about 7 hours. Soak it in a greenish solution containing 2% gelatin and a small amount of sodium copper chlorophyllin for 4 hours and then remove it. Drain. 4. Candied fruit: Put 50 kg of the melon segment into the sugar bowl, heat and boil 45 kg of the 50% sugar solution, pour boiling water into the sugar bowl and dip for 24 hours. On the second day, the sugar liquid in the dipping tank was pumped into a heating pot, boiled to 104° C., and 0.04 kg of sodium benzoate was added. The solution was poured into the sugar tank for 2 days, and then the sugar was removed and added twice. Make the immersion uniform. The sugar solution was removed from the pot, sugar 6 kg, boiled to 115 ° C, add melon segments, mix well, stop heating, place 1 day after removal, into the baking tray. 5, make dry bake: the melon on the baking sheet slightly pressed into a flat block, into the dryer to dry at 65 °C, to be removed when the water content is reduced to 14% when the finished product. Electronic Chemicals,Dicyandiamide Electronic Grade,Electronics Chemicals Industrial Grade,Standard Electronic Chemicals Ningxia Darong Chemicals & Metallurgy Co., Ltd. , https://www.darong-cyanamide.com