1. It is better to choose buds with purple or slightly green, soft and pleasing varieties. When the axillary bud grows to 10-15 cm, it is plucked from the base and bundled into small pieces of 0.3 kg. Leaves or plastic film is used to keep it fresh.
2, soaking and pickling first rinse with water, drain surface moisture. It is prepared at a ratio of 80% of axillary buds, 8.5% of soy sauce, 6.5% of refined salt, 2.5% of sugar, and 2.5% of bran vinegar. The main and auxiliary materials are mixed evenly and placed in a corrosion-resistant container such as a ceramic or enamel. The salt cover is then taken at a rate of 3% of the axillary bud, and bamboo pieces are placed on it. The weight is evenly placed on the container.
When marinating the axillary buds, do not knead or crush. Pickle for 4-5 hours. After the shoots are wet, pick up from the base of the bud. If there is a small drop of water on the tip of the bud, turn it over. Hold the axillary buds in both hands, displace another empty tank, and allow the upper and lower axillary buds to exchange positions. After 10-12 hours, perform a second cylinder altogether, and then a third cylinder over 10-12 hours. The fourth cylinder was overturned, and it was turned over again in the last 48 hours. After 20-30 days, it can be marinated.
3, with seasoning flavor is not the same. A general spicy recipe is now recommended: 100 parts of axillary buds, 15 parts of rapeseed oil, 0.5 parts of monosodium glutamate, 0.5 parts of citric acid, 0.5 parts of mala powder, 0.5 parts of pepper powder, and 0.5 parts of pepper.
Pickled alfalfa sprouts are cut into small pieces 1 cm long. The first rapeseed oil cooked, monosodium glutamate, citric acid dissolved with a small amount of warm water, and then the main and auxiliary materials were mixed in proportion, fully mix.
4. The toddy buds packed with the accessories are immediately loaded into the compound bag and sealed in the heat sealer. Pay attention to the inner wall of the bag mouth without greasy and water vapor during the packaging operation. When heat sealing is required, the inclination is greater than 50, the closing voltage is controlled at 36 volts, and the time is kept for 3 seconds. The width of the bag mouth seal must not be less than 0.6 cm.
5, when the bactericidal-prepared composite bag is sterilized, it is controlled at 90°C-95°C and expands for about 30 seconds. In order to prevent thermal expansion, pressurization is generally used, and the pressure is preferably 0.3-0.8 kg/cm2. As the temperature of the bactericidal water decreases, the pressure can be gradually reduced to atmospheric pressure.
2, soaking and pickling first rinse with water, drain surface moisture. It is prepared at a ratio of 80% of axillary buds, 8.5% of soy sauce, 6.5% of refined salt, 2.5% of sugar, and 2.5% of bran vinegar. The main and auxiliary materials are mixed evenly and placed in a corrosion-resistant container such as a ceramic or enamel. The salt cover is then taken at a rate of 3% of the axillary bud, and bamboo pieces are placed on it. The weight is evenly placed on the container.
When marinating the axillary buds, do not knead or crush. Pickle for 4-5 hours. After the shoots are wet, pick up from the base of the bud. If there is a small drop of water on the tip of the bud, turn it over. Hold the axillary buds in both hands, displace another empty tank, and allow the upper and lower axillary buds to exchange positions. After 10-12 hours, perform a second cylinder altogether, and then a third cylinder over 10-12 hours. The fourth cylinder was overturned, and it was turned over again in the last 48 hours. After 20-30 days, it can be marinated.
3, with seasoning flavor is not the same. A general spicy recipe is now recommended: 100 parts of axillary buds, 15 parts of rapeseed oil, 0.5 parts of monosodium glutamate, 0.5 parts of citric acid, 0.5 parts of mala powder, 0.5 parts of pepper powder, and 0.5 parts of pepper.
Pickled alfalfa sprouts are cut into small pieces 1 cm long. The first rapeseed oil cooked, monosodium glutamate, citric acid dissolved with a small amount of warm water, and then the main and auxiliary materials were mixed in proportion, fully mix.
4. The toddy buds packed with the accessories are immediately loaded into the compound bag and sealed in the heat sealer. Pay attention to the inner wall of the bag mouth without greasy and water vapor during the packaging operation. When heat sealing is required, the inclination is greater than 50, the closing voltage is controlled at 36 volts, and the time is kept for 3 seconds. The width of the bag mouth seal must not be less than 0.6 cm.
5, when the bactericidal-prepared composite bag is sterilized, it is controlled at 90°C-95°C and expands for about 30 seconds. In order to prevent thermal expansion, pressurization is generally used, and the pressure is preferably 0.3-0.8 kg/cm2. As the temperature of the bactericidal water decreases, the pressure can be gradually reduced to atmospheric pressure.
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