China's pepper resources are abundant, the production season is strong, and the pepper is extremely resistant to storage. Therefore, the development of new type of pepper products will have a good development prospect. Several new methods for processing peppers suitable for production and home production in township enterprises are now available for reference.
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First, pepper 脯
(1) Process process raw material selection→cleaning→destroying,seed→slicing→color hardening→hot blanching→sugar system→drying→finishing, packaging→finished products
(2) Technical points
1. Selection of raw materials: Fresh green peppers with mature, no rot, no pests, large, fleshy and small fetus are used as raw materials.
2. Cleaning: Wash the sand and debris with water.
3, go to the cockroach, seed: cut in half, dig the cockroach, seeds, rinse.
4. Slice: Cut the green pepper into a rectangular piece with a length of 3 cm and a width of 2 cm.
5. Color hardening: soak for 2 hours with 0.5% calcium hydroxide solution. The green pepper is soaked in the lye, so that the chlorophyll is saponified to chlorophylinate under the lye condition, thereby fixing the chlorophyll to maintain the green color. And the pectin contained in the green pepper reacts with ca2+ to form calcium pectate, which hardens the green pepper.
6. Rinsing: Rinse and drain dry with clean water.
7. Blanching: Put the green pepper slices into the boiled sugar solution for 2 minutes.
8, sugar system: the use of honey processing methods, the total amount of sugar and pepper tablets and other weight.
9. Drying: remove the pepper slices from the sugar liquid, drain the sugar liquid on the surface, place it on the baking tray, and send it to the oven for drying. The baking temperature is 55 °C-60 °C, and the baking is not sticky. So far, the water content is around 20 °C.
10. Packing: According to the size of the enamel, the degree of fullness and the color sorting and finishing, the qualified ones are put into the packaging bag and vacuum-packed.
Second, chili kimchi
(1) Process
Preparation of kimchi altar, selection and processing of raw materials, preparation of kimchi brine → infusion of alcohol → fermentation acidification → finished product
(2) Technical points
1. Preparation of kimchi altar: Wash the kimchi jar clean, fill it with boiling water, sterilize for 10 minutes, control dry, and set aside.
2, raw material selection: choose the fleshy hypertrophy, small placenta, hardness, no insects, no scars of pepper as raw materials.
3. Raw material processing: Rinse the selected peppers with water for 3 times - 4 times, wash the sediment and impurities, and control the moisture on the surface.
4. Preparation of brine: Prepare a solution of well water and mineral water with a hardness of 16 °h or more. Add 6%-8% salt, 2.5 white wine, 2.5% yellow wine, 3% white sugar, 1% dried ginger, 1% garlic petals according to water. Other spices such as 0.1% star anise, 0.1% pepper, 0.1% licorice, grass fruit, orange peel, etc. are wrapped with gauze and used.
5, into the altar brewing: put the processed raw materials into the altar, to be tightly packed, when loading the semi-altar, put the prepared spice pack into the altar, and then continue to install the altar until the mouth of the altar 6 Centimeter - 8 cm. Stuck with bamboo, the salt water should be fully submerged. Then cover the altar and fill the tank with salt water to form a water seal.
6. Fermentation and acidification: Place the kimchi jar in a cool place for natural fermentation. If the indoor temperature is between 15 ° C and 20 ° C, the food can be opened for about 10 days to 15 days.
7, finished products: high-quality pepper kimchi should be clean, aroma rich, crisp texture, salt 2% -4%, acid containing 0.4% -0.8%, keep the original color of pepper, acid, sweet, alkali, spicy palatable.
Third, chili chips
(1) Process process raw material selection and treatment → color protection, hardening → dipping → draining → frying → deoiling → cooling → packaging → finished product
(2) Technical points
1. Selection of raw materials: 8 to 9 mature green peppers with no rot, insects, large, fleshy, and small placenta are used as raw materials.
2, raw material processing: the green pepper is fully washed, and then cut in half, digging the internal sputum, seeds, rinsed with water, drained, and then cut into a rectangular piece of pepper 3 cm, 1.5 cm - 2 cm wide.
3, color protection, hardening treatment: the pepper tablets were placed in 0.5 ca (oh) 2 solution for 2 hours, for hardening and color treatment.
4. Impregnation: The sliced ​​pepper slices are immersed in sugar liquid, and the sugar liquid is mixed with 25% white sugar, 3% salt and a small amount of MSG and spices for 3 hours to 4 hours.
5. Drain: Wash the sugar liquid attached to the surface of the pepper slices with water and drain.
6. Deep-fried: Put the oil in the frying spoon and cook until the ripening of the seven or eight. Put the pepper slices into the frying, and pay attention to the heat when frying, and keep turning. The foam on the surface of the pepper slices disappeared and was removed. If there is a vacuum fryer, the quality of the finished product is better when it is fried and degreased under vacuum conditions. The frying degree is 0.09mpa, the temperature is below 85 °C, and the frying time is 5 minutes.
7. Deoiling: The oil on the surface of the pepper slices is controlled to dry, and the excess oil can also be removed by a centrifuge.
8. Cooling: Cool the pepper pieces after deoiling to about 40 °C.
9. Packing: According to the size of the sheet, the degree of fullness and the color sorting, the qualified ones can be vacuum packed.
Process and technical points of several kinds of chili products