| 摘要 |
<p>PURPOSE:To prepare papaya pickles having low salt content and improved preservability, by slitting salted and washed unripe papaya fruit, steaming and boiling the papaya, kneading in millet brandy, mixing with a seasoning, and preserving in a closed vessel. CONSTITUTION:An unripe papaya fruit is skinned, divided into four or six pieces, and seeded. The flesh is salted and preserved in a vessel for 4-5 days. After the thorough washing of the preserved flesh with water, it is sliced to a thickness of 1- 2mm, and boiled in boiling water for 5-10 minutes. The boiled flesh is washed with water, and dried. The dried flesh is kneaded in millet brandy to substitute the water in the flesh with the brandy, and mixed with a desired seasoning. The mixture is placed in a closed vessel, stored for 6 months to 1 year, and packed with small plastic bags. The bags are vacuum-packed or placed in a container.</p> |
