What does sour papaya look like, what is sour papaya

Sour papaya This entry deals with two major groups of plants (see the encyclopedia "papaya").

One: Papaya of the Rosaceae family. This genus has papaya (papaya begonia), sticky stem begonia (wrinkled papaya), etc., these are temperate woody plants native to China, its fruits can be edible, medicinal, and beautiful flower color, also for ornamentation; They are the papayas mentioned in traditional culture and poetry, such as the famous sentence in the Book of Songs, "Vote for me with papaya, repay it with Qiongju".

2: Ferment papaya plants of the papaya family into sour fruits.

Tropical fruit papaya (papaya), papaya family papaya plant, native to Southeast Asia, about the late Ming Dynasty in the 17th century when introduced to China, because of the appearance of Chinese papaya, so the name "papaya", the same edible and medicinal, but not for ornamentation.

In nature, some microorganisms that are beneficial to human health can ferment sugar to produce lactic acid, which we call lactic acid fermentation, and the microorganisms involved in lactic acid fermentation are called lactic acid bacteria. Here, the processing technology of products that produce lactic acid flavor through lactic acid fermentation using papaya as a raw material is as follows:

1.Raw material treatment: Choose fresh papaya without pests and diseases, no rot, because raw papaya has a certain crispness, and if the papaya is cooked, the taste is not good. Papaya should be peeled and seeded, sliced into centimeter-thick papaya slices, and set aside.

2.To prepare the fermentation broth, in order to speed up the fermentation, it is best to add 1% sugar and 3% salt to it with cold boiled water.

3.Pour the fermentation broth into the papaya slices, or add the papaya slices to the fermentation broth, but press tightly, try to expel the air, add 1-2% peeled garlic, chili pepper, ginger slices, etc. on the melon slices, and require the fermentation broth to soak over the surface of the raw materials, that is, do not expose the air, and finally add a small amount of Sanhua wine on the top, and then cover and seal.

4.Lactic acid fermentation: the problem of strains, can be separated from the air or melon surface culture, generally do not need to add pure culture, the use of air or raw materials on the surface of lactic acid bacteria, in the fermentation broth, these lactic acid bacteria quickly grow and develop, and the generation of lactic acid, at a temperature of about 25 degrees Celsius, generally 3-4 days lactic acid production can reach the peak, and then the amount of production decreases, so that 4-5 days of fermentation can be over, tasteless papaya will become sour meat soft and lactic aromatic sour papaya.

5.Product storage problems: (1) to eat in time (2) otherwise at low temperature can extend the storage period without spoilage (3) can be used in another packaging form such as vacuum packaging? Pasteurization, that is, 3-5 minutes at 80 degrees Celsius, can be stored for half a year to more than nine months.

Just click on the "sour papaya", and the introduction is very detailed, if you want to see what it looks like, click on it**.

Sour papaya is a specialty of Yunnan, in the forties and fifties as a special snack in Hong Kong, its size is similar to mango, most of them appear green, if you put it for a long time, it will become golden yellow, the longer the sour papaya is stored closer to yellow, the taste will be more fragrant, and the fruity aroma it exudes is very fresh.

What is sour papaya

As a woody plant of the papaya genus, the fruit of sour papaya can be used for edible, and it also has certain medicinal value, and at the same time, the flowers are very showy when flowering, and it can also play a very good ornamental role. Sour papaya has a lot of effects and effects, for example, it can play an appetizing beauty and beauty, ** rheumatism and other health care effects, and it can also be used to make jam and drink wine, etc., are very delicious, sour papaya also has a certain effect of strengthening the spleen and eliminating appetite, because it is rich in a certain amount of papain, which can decompose fat into fatty acids after entering our body.

In our daily life, if we eat a lot of meat, we can choose to eat some sour papaya, which has a very good effect on strengthening the spleen and stomach, and can also prevent the accumulation of fat. The papaya enzyme rich in sour papaya can also play a very good role in the development of the mammary gland, it also has the effect of promoting milk, sour papaya as a warm food, eat some appropriately, it is also particularly helpful for physical health, and it can also play a certain role in moistening the lungs, for female friends, eating some sour papaya can make ** more delicate and smooth. The sour papaya is also very suitable for a wide range of people, and it can be used by ordinary people, especially for some people with indigestion or nutritional deficiency and obesity, but the sour papaya we eat in daily life is not suitable for too much, preferably around 1 4.

The above is what is the sour papaya introduced to you, as a special fruit of Yunnan, sour papaya is about the same size as mango, and it was used as a very common snack in Hong Kong in the forties and fifties.

Extended reading: Sour papaya What is sour papaya.

Papaya is a very common fruit to eat in summer, although some areas do not produce papaya, papaya is eaten less, but for its name is still heard, but therefore many people are curious about what papaya tastes, some people say it is delicious, and some people say it is a little sour or even bitter, so in fact, does papaya taste good, what does papaya taste like?

What does papaya taste like 1. It's a little sour.

To be precise, fresh green papaya is a little sour, bitter and pulpy, but not particularly sour and bitter, and the taste is really not very good when eaten raw with low sugar content, so it may be difficult to get used to it at first. Since the green papaya is not fully ripe, it is normal that the taste is not very good, and it is obvious that not only the green papaya, but also other fruits do not taste very good when they are not fully ripe, and they are a little sour or bitter.

2. Papaya diet.

According to the maturity of papaya, it can be divided into green papaya and yellow-skinned papaya. Green papaya is recommended to be stewed with other foods (such as steak, pig's trotters, snow clams, milk, etc.) due to its higher nutritional value but not very good taste, yellow papaya belongs to a high degree of maturity papaya, and the taste is better than that of green papaya, so it can be eaten raw directly or made into desserts.

3. Papaya science.

The papaya generally refers to the papaya, if it is green, it becomes green papaya, and if it is yellow, it becomes yellow-skinned papaya. The reason why papaya is highly valued is that papaya contains a variety of unique substances, such as papayaline, papaya enzyme, etc., which can be refined to make a variety of health care products and skin care products, which are very beneficial to physical health.

1. "Papaya sour" is also known as "cold sour and spicy papaya shreds". "Papaya acid" is the common name for this snack in some parts of Guangxi. The process of making papaya sour is very simple, and this snack is sour and spicy and refreshing, which is very suitable for summer eating.

2. Papaya sour is the most famous local specialty in Wuxuan area, Guangxi, it is a kind of side dish for rice, it is also a kind of kimchi, it is a delicious ingredient obtained after pickling and fermentation with clump slippery papaya as the main raw material, it not only retains the rich nutrition in papaya but also sour, crisp and tender, it tastes particularly good, can get rid of greasy and appetizing food.

As a fruit, sour papaya is similar in size to mango, and it is yellow after ripening, the closer to yellow, the more fragrant it emits, and the rich nutritional value is very rich, eating some appropriately is helpful to our health, so how should sour papaya be eaten? How to eat better?

How to eat sour papaya

As a fruit, sour papaya is used as a special food in Yunnan Province, it can be eaten directly raw, it is very delicious to eat, and it can also be used to pickle and eat. Let's introduce to you an appetizing sour papaya method, first of all, we prepare a sour papaya, try to choose some crispy, cut the two petals after his skin is peeled off, and then peel off the core inside, cut into uniform slices, and then put the cut papaya into a bowl, add an appropriate amount of edible salt to marinate for about four hours, and then we put it into clean water, put it in the pickled plate, pour in the appropriate amount of white vinegar, the amount of macro white vinegar is just over the papaya, Then add an appropriate amount of sugar, and some chili peppers, and the very delicious sour papaya will be ready after a day of aging.

We stew sour papaya and some fish food together is also very delicious, first prepare a sour papaya, clean it, remove the seeds inside and cut it into shreds, prepare a fish to clean it and put it in a bowl, add some edible salt and cooking wine to marinate for a period of time, and then put it in an oil pan to fry both sides until golden brown, then we pour the cooking oil into the pot, and after the oil is heated, add green onions, ginger, garlic and chili peppers to stir-fry, then put the sour papaya in, and then add some tomatoes, Then add some edible salt, cooking wine, some soy sauce, boil over high heat, then put the fish in, slowly boil over low heat, and when it comes out of the pot, we can add some chicken essence to taste, so that a very delicious sour papaya stew is ready.

The above is how to eat sour papaya, sour papaya as a fruit, it tastes very delicious, and there are many ways to do it, we can try it in our daily life.

Extended reading: sour papaya how to eat sour papaya.

1. Wash and peel the papaya, and wash and cut the cucumber into strips. Pour the cucumber into a bowl, add an appropriate amount of salt and stir until even, then marinate for about 10 minutes before making a sweet and sour sauce. Put the rock sugar and white vinegar in a bowl and stir to melt, then cook over medium heat.

Then pour in the cucumber, papaya and sweet and sour sauce and stir well. Allow to marinate for about 3 hours.

2. Sour papaya has the effect of strengthening the spleen and eliminating appetite. The papain in sour papaya, which breaks down fat into fatty acids. Sour papaya contains an enzyme that can digest protein, which is conducive to the digestion and absorption of food by the human body, so it has the function of strengthening the spleen and eliminating food.

After eating too much meat, fat is easy to accumulate in the lower body, and the enzymes in sour papaya can help break down meat, reduce the workload of the stomach and intestines, and make the fleshy legs slowly become more skinny. Its unique papayaline has antimicrobial tumor effects, and can prevent the synthesis of nitrosamines, a carcinogen in the human body, and has strong anti-cancer activity against lymphoid leukemia cells. The oleano fruit contained in sour papaya is a compound that has the effects of protecting liver and lowering enzymes, anti-inflammatory and antibacterial, lowering blood lipids, and softening blood vessels.

Papaya enzyme is very helpful for mammary gland development, has a significant effect on milk promotion, and women with milk deficiency can increase milk when consumed. **Green papaya works best. Because papaya is warm, not cold or dry, the nutrients in it are easy to be directly absorbed, especially the function of moistening the lungs.

When the lungs are properly moisturized, they can better circulate qi and blood, so that the body can more easily absorb sufficient nutrients, so that the first will become smooth, soft and delicate, wrinkles will be reduced, and the complexion will be ruddy.