The long-established Linyi Sauce is a traditional dish with more than 100 years of history. In the early years of the Guangxu reign of the Qing Dynasty, the father and son of Nanjing Pan Xiaowu came to Linyi to collect a kind of pickled vegetables marinated in the “Yuanchangzhai” pickle garden. It is known for its unique flavors such as fragrant, crisp, tender and full-bodied. At the end of the Qing Dynasty, poets wrote poems: "The wind of the melons gives the aroma, the bees and butterflies fly in the clouds, and after eating the melons, forget the hometown."

Linyi Town, Tunxi County, Huaibei City, Anhui Province, is a historic old town with a rich and scenic town. In this ancient town, there are three very famous traditional products, namely: Packed melon, broth, and small sesame oil. Among them, the melon has a long history, unique flavor, rich sauce and long-standing reputation, and has become a must. It is also the pride of the people of Linyi Town, and is deeply loved by the general public and outsiders. The long-established Linyi baguette, which is one of the pickled pickles, is a traditional dish of Linyi, which has been in production for hundreds of years. Linyi Ba Gua was founded in the early years of Qing Guangxu. A piece of pickles made by the “Pan Chang Zhai” Sauce Park was set up by the father and son of Nanjing Pan Xiaowu. Known for its unique freshness, aroma, crispness, tenderness and rich sauce, it has become a frequent visitor to the famous table. At the end of the Qing Dynasty, poets wrote poems and praised the day: "The melon wind sends aroma, the bees and butterflies fly in the clouds, and after eating the melons, forget the hometown people." Linyi Baogua is a local traditional agricultural product, sowing at the Spring Festival, until the end of June. It can be picked when it is removed in July. The fresh melon is full and greenish, because the taste before the production is savory and therefore not edible. The production of Linyi pickles and melons is to use fresh and smooth, tender and tender melons. Then cut off the top cover, remove the melons in the middle, and then put them in the jar for pickling. After a month of sun exposure, The sauce is further covered with a layer of sweet sauce, and then marinated for about 40 days. The color of the melon is amber, and then the tank is ready for use. Then, the pre-processed sauce almond, sauce peanut kernel, sauce brand orchid, sauce cucumber, sauce moss, sauce ginger, sauce, melon, salted beans, stone cauliflower, dried tangerine peel, etc., are cut into pieces and then refilled. Into the sauce, put the lid, and then cover. The finished color of the pickled cucumber is dark red, crisp and fragrant, the mouth is refreshing, the salty and sweet, the sauce is rich, and it is a kind of delicious pickles that everyone loves. Linyi Sauce is a must-have in Linyi Town. It has a long history and is famous. At present, the production process of preserved melon has been listed as a Chinese intangible cultural heritage, and has become a beautiful landscape in this beautiful ancient town. The existence of the melon also witnessed the history and witnessed the ancient food culture. Tradition.

Linyi sauce bag melon quality technical requirements First, the product variety Pickles. Second, the raw material requirements 1. Leather material (including melon): outsourcing melon skin is used locally (Linxi Town, Luxi County and surrounding Hancun Town, Wugou Town, Baishan Town, Tiefo Town, Sipu Town, Sunyan Town) A special melon (cucumis melo), also known as daughter melon. 2. 3. Processing water: The water should be selected from the groundwater in the protected area and meet the requirements of GB 5749. Third, processing Process flow: 2. Process requirements: (1) raw melon treatment (cut and scoop): Wash the fresh melon when making, first cut the guate, use the cylinder to dig the knife, puncture from the guate, and dig a round melon Meat, cover, and then use a spoon to dig the melon and melon. (2) Pickled melon pickles (primary pickled): From July to August, fresh and simmered melons are marinated in the jar. First salted 100kg fresh melon with salt 7kg, layer of salt melon, layer by layer, when salting, pay attention to half of the salt in the melon, when it is 15cm away from the cylinder mouth (pool), sprinkle salt, spread the cover On the salt surface, cover with a layer of salt. After 24 hours, turn the bowl (pool) and turn the dish into a 23% saline solution, which is 10 cm above the dish. After 48 hours, remove the melon. (3) Bag of melon sauce stains (re-salted): 18kg of salt for fresh melon skin that is first marinated in l00kg, salt in the layer of melon layer into the tank (pool), the tank (pool) is full, turn the dish after twenty-four hours, two Turn it over once every three days, turn it six or seven times, and expose it to sun and night for more than 30 days. Then use homemade sweet noodles with pickled cucumber and a layer of melon and a layer of sauce. After 40 days of cultivation, it is made into amber melon shell for use. (4) Filling compounding: According to different taste requirements, all or part of the filling materials are selected from the filling materials according to the corresponding proportions. (5) Filling and forming: the stuffing is filled into the ripened melon shell of the sauce, and finally the previously cut round melon cover is covered, and the shape of the original fresh melon is the finished product. V. Quality Features 1. Sensory features: The finished product is like a drum, the color is bright, no visible impurities are visible to the naked eye; the crisp and tender fragrance, the entrance is refreshing, the salty and sweet is moderate, and the sauce is rich. 2. Physical and chemical indicators: the quality of the finished sauce canned melon shells accounts for ≤50% of the total quality of the finished product. The salt content (NaCl) per 100g of dried baguette is ≤18g, the protein is ≥2.5g, and the fat is ≥1.3g. 3. Safety and other quality technical requirements: Product safety and other quality requirements must comply with relevant national regulations.

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Producers within the production area of ​​Linyi Sauce can submit an application to the Tunxi County Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which will be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Linyi Sauce is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.