The amber chillies processed by conventional sugar boiling method lose the original flavor of chili, and the pungent taste is not enough. The amber pepper processed by the following method not only has good flavor, but also has good sweetness and spicyness. The taste is more full and the taste is brittle.
First, dipping and peeling. Add the appropriate amount of water to the stainless steel barrel (or cylinder), and then add 3% caustic soda and 0.2% fruit and vegetable peeling agent according to the weight of water to make the peeling liquid. The peeling liquid temperature should always be maintained at 58-60°C. Put a large, thick and spicy red pepper into the bucket or cylinder and soak it for about 10 minutes. Drain the lye, rinse with water, and pour into the basin. At this time, the waxy skin on the surface of the pepper has been peeled off and can be wiped by hand one by one. It is best to use pressurized water jets to remove all the pepper skins.
Second, hardening treatment. Peel the peeled red pepper in 0.5% citric acid soak for 20 minutes to neutralize the remaining alkali, then pluck one by one, dig the heart, remove all the pepper seeds, then pour 0.5% calcium chloride and 0.2% Soak in aqueous solution of alum for about 2 hours to harden the pepper tissue and increase the crispness of the product.
Third, the sugar process. A 40% sugar solution was prepared and the treated peppers were hot-stained for 1 hour at 58-60°C. Prepare 60% sugar solution, hot stain at 58-60°C for 10 minutes, then transfer to 40% cold sugar liquid for 10 minutes; then re-stain for 6 minutes in 60% sugar liquid, transfer to 40% sugar liquid Cold stains for 10 minutes. After repeating the hot and cold stains for 5-6 times, they are transferred to 80% sugar liquid and hot stained at 58-60°C for 1 hour. The sugaring is completed.
Fourth, ventilated and dry. The sugar-dried peppers were placed on drying racks, laid flat one by one, ventilated and dried at 40°C, and flipped in the middle. Drying should not be overdone and still need to maintain a soft, moist state.
Fifth, packaging and disinfection. Vacuum resistant packaging, 50 g per bag (usually 2 peppers), put the bagged peppers into hot water at 80°C, remove them after 20 minutes of immersion, and dry the surface of the bag to dry naturally. When sterilizing, the temperature should not be too high and the time should not be too long, otherwise it will affect the crispness of the pepper. Processed amber peppers are kept in the holding room for 7 days, and the bags are inspected for abnormalities. Those who have flat and nonflatulent bags are qualified products. Shelf life is more than 8 months.
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