MySheen

Sweet red pepper

Published: 2024-11-10 Author: mysheen
Last Updated: 2024/11/10, Production method 1. Material selection: choose fresh all-red sweet pepper with a transverse diameter of not less than 6 cm, with thick meat and no obvious spicy taste. Choose peppers that are not completely red, shrunken, rotten and soft. Wash thoroughly with running water. two。 Pedicle and seed removal: use a knife to cut longitudinally or 4 times to remove the pedicel, seed, and white tendons. 3. Wash and soften: wash the pepper slices and blanch them in 90-95 ℃ water for 30-60 seconds. The pepper slices begin to soften evenly. 4. Cooling: quickly cool the chili slices with cold water after cooking. 5. Points

Manufacturing method

1. Material selection: choose fresh all-red sweet pepper with a transverse diameter of not less than 6 cm, with thick meat and no obvious spicy taste. Choose peppers that are not completely red, shrunken, rotten and soft. Wash thoroughly with running water.

two。 Pedicle and seed removal: use a knife to cut longitudinally or 4 times to remove the pedicel, seed, and white tendons.

3. Wash and soften: wash the pepper slices and blanch them in 90-95 ℃ water for 30-60 seconds. The pepper slices begin to soften evenly.

4. Cooling: quickly cool the chili slices with cold water after cooking.

5. Sorting: (1) the pepper color is all red without spots and soft. (2) 1 beat 2 or 1 stroke 4, the shape of the sheet is complete and the size is uniform.

6. Soup: sugar 8kg, refined salt 2.2kg, glacial acetic acid 1.375 kg, cloves 100g, cinnamon 125g, bay leaf 100g, black pepper 50g, white pepper 100g, water about 90kg. Heat the above spices with proper amount of water for 30 minutes, then filter, add sugar and salt to dissolve, and bring to a boil. Finally, add glacial acetic acid and boiling water to adjust the total amount of soup to 100 kg.

7. Canning: can No. 9124, net weight 850g, red sweet pepper 490g 500g, soup 350g 360g (juice temperature above 85 ℃).

8. Exhaust and seal: exhaust seal: 400 mm Hg 450 mm Hg.

9. Sterilization and cooling: sterilization (air extraction): 5 times 15 cycles, 100 ℃ cooling.

 
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