Lettuce is a popular seasonal vegetable, often enjoyed for its crisp texture and refreshing taste. The process of preparing salted lettuce involves several key steps that ensure its preservation and flavor development. Here's a detailed breakdown of the production method:
First, selecting the right raw materials is crucial. Fresh, straight, thick, and tender lettuce with minimal coarse fibers is preferred. Any bolting, aging, thick-skinned, rough, or hollow lettuce should be discarded to maintain quality.
Next, the finishing stage begins. The outer sheath, hard veins, leafy clumps, and roots are carefully removed to prepare the lettuce for further processing.
In the salting step, the cleaned lettuce is placed in a brine solution for 3 to 4 hours until it softens. Afterward, it is drained and placed in a jar. For every 100 kg of lettuce, 10 kg of salt is added. The lettuce is layered in the jar, sprinkled with more salt, and weighted down with stones. This process continues for one day to allow the salt to penetrate properly.
After salting, the lettuce is removed and moisture is controlled. It is then spread on a bamboo mat or a clean surface and left in a well-ventilated, sunny area to dry. Once cooled, it is placed back into the jar, pressed again, and allowed to sit overnight. The lettuce is then submerged in the brine for 2 to 3 days before being dried thoroughly. Once the surface is dry, it becomes a ready-to-use dried lettuce base.
Finally, the preparation for storage takes place. For every 100 kg of salted dried lettuce, 0.3 kg of dried rose is mixed evenly and packed into a container. The mixture is compressed tightly, and the top is covered with 2 to 3 kg of fine salt. A plastic film is used to seal the container. After 10 to 15 days, the salted lettuce is ready to be consumed.
This traditional method not only preserves the lettuce but also enhances its flavor, making it a valuable addition to various dishes.
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