Yilong pickled cucumber is a famous specialty in Yilong County, Nanchong City, Sichuan Province. This product has a brownish red color and is smooth and fresh. It is like a squid, crisp and not greasy. After drinking, it can release greasy sputum and make the population tooth. Aroma, appetite is up.

The medicinal melon and melon are made from melon and sauce as the main raw materials, and are processed by special techniques. The color is crystal clear, transparent and transparent. Cut into thin filaments or thin slices, fry the mesh, mesh, smooth and tender, just like squid, crispy but not greasy, chew slowly, sweet and sweet, drink after cooking, can release greasy, make the population grow The appetite is up. The main raw materials Yizhen local flower melon, salt, brown sugar, sugar, noodles, watercress and so on. Cultural allusions, oysters and melons are long-established local products. The "Yiyi County" compiled in 1871 (Decade of Qing Tongzhi) is marked under the "Food and Food" product under the melon strips: u0026quot; Crisp, well-known, far from the county, one or two, he imitation, and Fu Liang also. During the 10 years of the Republic of China, when the oyster sauce was sold at the Chengdu Flower Festival, it won a high-quality award. By 1931 (the 20th year of the Republic of China), the yoghurt u0026quot; Chunsenmaou0026quot; Gansu, Shaanxi and other provinces. In the same period, well-known Yilu pickled cucumber production enterprises include: Liu's Sauce Garden, “Shuangheyi” Sauce Garden and “Jixingsheng” Sauce Garden. Production process The production process of pickled cucumber is divided into sauce and sauce. Sauce: Add the flour to a little water and to the granules and steam, then mix the koji thoroughly, place it in the fermentation room for natural fermentation, crush the fully fermented flour into the sauce tank, and add the appropriate amount of pure water and table salt. Stir well and mix well. Stir in the future and use it after drying for one year. System of pickled cucumber: raw material pretreatment → drying and salting → salted in the noodles of the sauce → cutting and forming → bagging

Technical requirements for quality of oyster sauce and sour sauce 1. Requirements for raw materials and accessories 1. Flowering melon: The selection of melons grown in the protected area should comply with relevant national standards. 2. 3. White sugar: should comply with the relevant national standards. 4. Brown sugar: It should comply with the relevant national standards. 5. Production water: Groundwater within the scope of production, the water quality meets the national drinking water standards. Second, the process requirements Process: The production process of pickled cucumber is divided into sauce and sauce. (1) Making noodles: high-quality flour → and water → steaming → cooling (to 40 ° C) → mixing and mixing → fermentation (34 ° C fermentation for 24 hours) → crushing into the cylinder → feeding dilution (flour, pure water, salt) ) → 搓揉 stirring (mixing every day) → drying (one year). (2) system of pickled cucumbers: pickled melons → raw material pretreatment (cleaning decontamination, splitting melons to remove cockroaches) → drying and salting → into the noodles sauce for 6 months (salted pickled cucumbers drying salt, noodles dehydrated; sweet The pickled cucumber is dried to the water, the brown sugar is dehydrated and white sugar is marinated; the spicy pickled cucumber is dried and salted, and the bean paste is stained) → cutting and forming → measuring bagging → sterilization → cooling → finished product. 2. The flour that has been diluted in the sauce tank has a lot of small noodles, and it is stirred and stirred to make it fully open during the daily stirring and drying. The daily mixing work is stirred at a low temperature in the morning, and the pasta sauce is allowed to dry for one year before use. (2) Cut the melon to remove the cockroaches: Cut the cleaned melons into half, and remove the melons and melons from the melons. Pay attention to the strength of the melon, and avoid the damage to the melon while you are going to the cockroach. The melons collected on the same day must be finished on the same day. (3) Drying and salting: Spread the incision of the melon slice to the air and lightly dry it in the drying field to make the surface of the incision conjunctiva. Apply a small amount of salt to the melon and place it in the cylinder and press it to make it dehydrated for one night. (4) Sauce: The dehydrated melon pieces are poured into the noodle sauce, and each piece of melon is uniformly marinated for one day. The pickled melon pieces on the first day are then marinated in the second bowl of sauce and repeated 5 times a day. The melon must be taken at a low temperature every morning to prevent the acid from turning over when the temperature is high. The neat and thick melon slices are marinated in the fine sauce, and the pancakes are poured once every half month, and the sauce is stained for 6 months. Third, the quality characteristics Sensory features: (1) Color: Gold red, deep red or brown red, with a sense of transparency, one color, no dark spots. (2) Aroma: There is an aroma of ester and a strong aroma of sauce. (3) Taste: salty and sweet, the sauce tastes delicious and long. (4) Texture: crisp and tender. 2. 15.0~30.0 - - Salt (in terms of NaCl), % ≤4.00 6.00~12.00 6.00~12.00 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the Yilu pickled cucumber production area may apply to the Yilong County Quality and Technical Supervision Bureau of Sichuan Province for the application of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. Announced. The statutory testing agency for the oyster sauce is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.