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Amber pepper processing new law


Bucket (or tank) with added amount of water, then the weight of water were added 3% and 0.2% caustic soda preparation of peeled fruit and vegetable peeling agent solution. Peel the liquid temperature should always be maintained at between 58 ~ 60 ℃ will be a big, thick flesh,[link widoczny dla zalogowanych], spicy red pepper into the appropriate bucket is the mint vegetable oil (also known as peppermint oil off the brain). # & 100 kg of a mint leaf, can be about 1 kg of oil. As colorless or pale yellow, oily liquid clarity, lower the temperature when a large number of colorless crystals precipitated, a strong mint aroma, initial post-cold Xin preferred. ③ menthol: the peppermint oil into the drum,[link widoczny dla zalogowanych], the buried ice (the ice from the water plus 1% salt is made) so that the temperature dropped to below 0 ℃, then crystallization of menthol mint oil, and then by drying Menthol derived crude products. General co-menthol in peppermint oil 80%. (Guangdong Tian Lifang) 2008.17I stack of rural per cent - Lu Xia 『or dipping tank for about 10 minutes after the fish, drain lye. After washing with water, into the basin. At this time Chili has stripped the surface of the wax layer of skin can be erased one by one by hand. Preferably the pressure of the water spray, remove all the pepper skins. Second, the hardening after the peeled peppers into 0.5% citric acid solution soak for 20 minutes. More than medium and alkali, and then one by one remove stalks, digging the heart,[link widoczny dla zalogowanych], remove all the pepper seeds, and then poured into a 0.5% increase and 0.2% calcium chloride aqueous solution of alum soak about 2 hours to harden pepper organization increase the product crispness. Third, the preparation process 40% of candied sugar. In the 58 ~ 60 ℃ will be treated under the hot pickled pepper 1 hour. 60% sugar solution and then prepared. In 58 ~ 60qC stain after 10 minutes of heat transfer 40% of the sugar in the cold cold stain for 10 minutes; then re-heat in 60% of sugar in the stain for 10 minutes. Switch A. 40% of the sugar in the cold stain for 10 minutes. So repeatedly heat stains, cold stains after 5 to 6 times. Transferred to 80% of the sugar, in 580qC stains under the heat for 1 hour. Candied is complete. Fourth, the drying air through the drying room candied peppers placed on the grid, one by one flat,[link widoczny dla zalogowanych], dry and ventilated at 40 ℃, the middle turning 1. Dry and not too much and still maintain the soft, moist state. Fifth, packaging disinfection-resistant cooking film vacuum packaging. 50 grams per bag (usually 2 peppers), pepper into the bag 80 ℃ hot water, cook for 20 minutes before dipping, dry bags of the surface water, making it dry. Temperature should not dip too much when cooked disinfection. Time not too long. Otherwise it will affect pepper crispness. Amber pepper processed stored in the holding room 7 days, check for abnormalities by bags, where the bag flat, not flatulence who is qualified product. Shelf life of 8 months. (Liaoning province in the County Road 130,[link widoczny dla zalogowanych], Wu Fan Code: 110200) the sound of anti-old age Belden foods: lentils, beans, barley, beans, lotus seeds, Chinese yam, lotus root, peanuts, ginkgo, configuration Qi, radish, taro melon, white fungus, seaweed, kelp, play dishes, sea celery, milk, liver, duck inside, crucian carp, deer, the razor clams, the oysters within the other.
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