First, canned red pepper
1. Raw material selection. Choose all red, full, not wilting fresh peppers, remove the rot, disease, insect fruit, picking and processing the pepper in time, not mature, otherwise the flavor is poor.
2. Washing. Rinse the peppers with clean water to remove dirt and dirt.
3. Remove the seeds and remove the seeds. Cut with a knife, split, remove the pepper seeds and fascia, and remove the pedicle.
4. Soften and blanching. Put the pepper into the micro-boiled water at 90-95 °C for 30-60 seconds, so that the pepper slices are evenly softened, cool in time, drain and set aside.
5. Sorting. Remove all red, soft, spotted peppers and grade them by size.
6. Soup mix. 8 kg of sugar, 2.2 kg of refined salt, 1.37 kg of edible vinegar, 0.1 kg of clove, 0.125 kg of cinnamon, 0.1 kg of bay leaf, 0.05 kg of black pepper, 0.1 kg of white pepper and about 90 kg of water.
First add the above spices to the water, boil for 30 to 40 minutes, then filter, then add sugar, salt, dissolve and boil, and finally add vinegar and boiling water, adjust the total amount of the soup to 100 kg.
7. Weigh the cans. 500 type glass bottles, the solid content accounts for 50% of the net weight, and can be filled according to the size of the pepper. The filling amount of each can is 250g of flesh, 250g of soup, net weight is 500g, and the upper part of the tank should maintain a certain gap.
8. Exhaust and seal. Hot air exhaust, the holding temperature is 85 ~ 95 ° C, time 8 ~ 10 minutes, the center temperature of the tank is 75 ~ 85 ° C. Sealed with a vacuum sealing machine (vacuum degree 533 ~ 60 kPa).
9. Sterilization and cooling. After sealing, it should be quickly placed in boiling water at 100 °C for 30 minutes to sterilize, then cooled to 37 °C in sections, and the water beads outside the tank are wiped dry and stored.
Second, pickled pepper
1. Raw material selection. Choose horny small peppers, harvest in the ripening period, remove diseases, insects, moldy fruits and leaves and other impurities, wash with water for 1 hour, drain, remove the bracts and fruit handles.
2. Zha hole. At the base of the pepper fruit, 2-3 holes are made with bamboo, and the pepper pulp is penetrated to promote the entry of salt. (The hole can also prevent the product from being soft and rotten).
3. Salted. The specific operation method is as follows (25% of the weight of the pepper is used): Put a layer of pepper and pour a layer of salt (more on the upper part, less on the lower part), and pour 5% of the cold water from top to bottom to facilitate the salt. It is required to pour the tank on the same day. After that, the tank will be inverted twice a day. After one week, the tank will be inverted once a day. If this is done for one month, the tank will be stopped. Squeeze with large bricks and seal with salt for 1 month until marinated.
Third, pickled pepper slices
1. Material selection. Choose eighty-nine mature, no rot, insects, a large, fleshy fresh green pepper and red pepper as raw materials. Wash off the sand and debris with water.
2. Remove tendons and seeds. Cut in half longitudinally, dig out the internal ribs and seeds, rinse with water, and drain.
3. Slice. Cut the gluten and seed pepper into 4 cm pieces and 2 cm wide pieces.
4. Impregnation. The cut pepper is immersed in a sugar liquid, and the sugar liquid is prepared from a mixed solution of 15% white sugar, 2.5% salt and a small amount of MSG. The temperature of the sugar liquid is 60 ° C, and the immersion time is 1-2 hours.
5. Drain. Wash the sugar solution attached to the surface of the pepper slices with clean water and drain.
6. Vacuum frying. The drained pepper pieces were placed in a vacuum fryer for vacuum frying. The degree of vacuum can not be lower than 0.08 MPa, the temperature is controlled at 80-85 ° C, and the frying time is related to the variety, texture, oil temperature and vacuum degree of the pepper slices. The specific method is to see the pepper slices through the observation hole of the vacuum fryer. The bubble almost disappeared.
7. Deoiling. Some vacuum fryers have the dual functions of frying and deoiling. If the deoiling function is not available, the centrifuge is required to remove excess oil from the pepper flakes.
8. Cool down. The deoiled pepper pieces are quickly cooled to 40 to 50 ° C and delivered to the packaging room as soon as possible for packaging.
9. Packaging. According to the size of the sheet, the degree of fullness and the color sorting and finishing, after passing the inspection, the vacuum packaging is carried out according to a certain weight in the dry packaging, which is the finished product.
Fourth, making pepper oil
1 raw materials: red pepper, soy sauce, chili powder, tea oil, sesame oil, fine salt.
2. The production process: first use the late-maturing light-skinned red pepper, wash it after picking, and dry it to make dried chili. The dried chillies were then removed from the stalks and ground into a paprika using a mill. Another 20 kg of soy sauce, 4 kg of fine salt, mix well, pour into a jar containing 20 kg of pepper, mix well, store for about 14 hours, pour 16 kg of cooked tea oil into the tank immediately, stir again After cooling, mix 4 kg of sesame oil, mix well, install the altar, and seal the Serve.