The finished product produced by the method of candied chillies is called amber pepper. It is mainly sweet and has a slightly spicy taste. However, the amber chillies processed according to the traditional method of high-temperature boiling of the moromi will lose the original flavor of the chillies. The use of this method is conducive to all-round infiltration of sugar, only in 60 °C hot water stains can be made of amber pepper. The original flavor of the pepper was preserved, the sweetness was appropriate, the taste was more spicy, and the taste was brittle.
1. Peel. Add appropriate amount of water to the stainless steel barrel, and add caustic soda, fruit and vegetable peeling agent according to the weight of water at 3% and 0.2%, and keep the temperature of the peeling liquid at 58-60°C. Put a large, thick and spicy red pepper into the bucket and soak for 10 minutes. Remove and drain the lye. Rinse the bowl with water and pour into the bowl. Remove the pepper skin.
2. Candied pre-treatment. Peel the peeled peppers in a 0.5% citric acid solution for 20 minutes, remove them one by one, dig the hearts, and remove the pepper seeds. The peppers were poured into water added with 0.5% calcium chloride and 0.2% alum for 2 hours to harden the tissue and increase the crispness of the finished product.
3. Candied fruit. 1 With 40% sugar solution (40 kg sucrose in 100 kg water), heat the peppers treated above at a temperature of 58-60°C for 1 hour. 2 with 60% sugar, hot stained at 58 ~ 60 °C for 10 minutes, transferred to 40% cold sugar liquid stained for 10 minutes, re-stained in 60% sugar solution for 10 minutes, and then transferred 40% cold in sugar liquid for 10 minutes. This is repeated 5 to 6 times. 3 With 80% sugar, heat for 1 hour at a temperature of 58-60°C.
4. Dry. The sugar-dried peppers were placed on the grid of the drying room, laid flat one by one, and dried at a temperature of 40[deg.] C. and dried, turning once on the way. Peppers still need to maintain a soft, moist state.
5. Packing. Packed in a plastic cooking film and vacuumed. 50 grams per bag, ie 2 peppers.
6. Disinfection. The bagged chilli peppers were put into 80% hot water, and were immersed for 20 minutes and then taken out. The water was wiped and dried naturally.
7. Quality inspection. The finished product is placed in a holding room for 7 days. All bags that are flat and unflatulent are qualified products. Shelf life is 8 months.
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