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Several kinds of pepper products processing technology
China's pepper resources are abundant, seasonal production is strong, and pepper is extremely resistant to storage. Therefore, the development of new types of pepper products will have very good prospects for development. Several new pepper processing methods suitable for production in township enterprises and home production are introduced for reference.一ã€Capsicum annuum (1) Process selection of raw materials→Cleaning→Cracking, seeding→Slicing→Color protection hardening→Blanching→Sugaring→Drying→Finishing→Packing→Finished products (2) Technical points 1. Raw material selection: selection Eighty-nine mature, non-rot, no pests, large, meaty hypertrophy, small fresh peppers as raw materials. 2. Cleaning: Wash the sediment and debris with clean water. 3, to simmer, seed: cut in half, dig out sorghum, seeds, rinse. 4. Slice: Cut green peppers into rectangular slices that are about 3 cm long and about 2 cm wide. 5, color protection hardening: soaking with 0.5% calcium hydroxide solution for 2 hours. The green peppers are soaked in the lye to saponify the chlorophylls into chlorophylls under lye conditions, thereby fixing the chlorophylls to keep them green. And the pectin contained in the green pepper reacts with Ca2+ to produce calcium pectate, which hardens the green pepper. 6. Rinsing: Rinse and drain with dry water. 7. Blanching: Pour the green pepper slices into boiling sugar for 2 minutes. 8, sugar system: the use of honey system of processing methods, the total amount of sugar and pepper slices and other heavy. 9. Drying: Remove the pepper slices from the sugar solution, drain the sugar liquid on the surface, put them on the baking tray, and put them into the oven for drying. The baking temperature is 55°C—60°C. Bake until it is not sticky. So far, the water content is around 20°C. 10. Packaging: According to the size, fullness and color of the cocoons, they should be sorted and trimmed. Qualified people should be packed in bags and vacuum-packed. Second, the pepper pickles (a) process kimchi altar preparation, raw material selection and processing, preparation of kimchi brine → into altar brewing → fermentation acidification → finished product (b) technical points 1, kimchi altar preparation: the pickle jar clean wash Filled with boiling water, sterilized for 10 minutes, dry, spare. 2. Raw material selection: Select peppers with thick flesh, small placenta, good hardness, no insects, and no scars as raw materials. 3. Raw material processing: Wash the selected peppers with clean water 3 times - 4 times, wash the sediment and impurities, and control the moisture on the surface. 4. Prepare salt water: Use well water and mineral water with a hardness above 16H to prepare the solution. Add 6%-8% salt, 2.5 white wine, 2.5% rice wine, 3% white sugar, 1% dried ginger, and 1% garlic in water. Other spices such as 0.1% star anise, 0.1% prickly ash, 0.1% licorice, grass, Orange peel, etc. are wrapped in gauze, ready for use. 5, into altar brewing: the raw materials will be processed into the altar, to be packed tight, when the half-altar is loaded, put the prepared spice package into the altar, and then continue to install the altar until the mouth of the altar 6 Cm - 8 cm so far. Jammed with bamboo, salt water to flood the material. Then cover the altar cover and add salt water to the altar mouth sink to form a water seal. 6. Fermentation and acidification: Place the kimchi altar in the cool place for natural fermentation. If the room temperature is 15 °C -20 °C, about 10 days -15 days to open the altar feeding. 7. Finished products: The high-quality chili pickle should be clean, rich in aroma, crisp in texture, containing 2% to 4% of salt, 0.4% to 0.8% of acid, keeping the original color of chili, acid, sweet, alkali, and spicy palatability. Third, pepper chips (a) process selection and processing of raw materials → color protection, hardening → impregnation → drain → fry → degreasing → cooling → packaging → finished products (b) technical points 1, raw material selection: selection of eight to nine Mature green peppers with no rot, pests, large, fleshy hypertrophy, and small placenta are used as raw materials. 2. Raw material treatment: Wash the green peppers thoroughly, then cut them in half, dig out the internal pods and seeds, rinse them with water, drain them, and then cut rectangular pepper slices that are about 3 cm long and 1.5 cm-2 cm wide. 3, color protection, hardening treatment: The pepper tablets into 0.5 Ca (OH) 2 solution soaked for 2 hours, hardening and color protection. 4. Impregnation: Put the cut pepper slices into the sugar liquid to soak the sugar. The sugar liquid is made of 25% white sugar, 3% salt, and a small amount of MSG and spices. The time is 3 hours to 4 hours. 5. Drain: Rinse the sugar liquid attached to the surface of the pepper with water and drain. 6. Frying: Put the oil in the frying spoon and burn it until it matures in July. Put the pepper pieces into the dish for frying. When frying, you should pay attention to the heat and keep turning. Wait until the foam on the surface of the pepper disappears. If there is a vacuum fryer, then frying and deoiling under vacuum condition will result in better quality of the finished product. The frying vacuum is 0.09 MPa, the temperature is below 85°C, and the frying time is 5 minutes. 7, degreasing: The oil on the surface of the pepper chips is controlled dry, can also use centrifuges to remove excess oil. 8. Cooling: Cool the dehydrated pepper slices to about 40°C. 9, packaging: According to the size of the tablet, fullness and color sorting, qualified can be vacuum-packed.