For consumers who are not spicy, chili peppers are definitely one of the good foods. The main ingredient of hot pepper is red pepper. The cooking process of pepper is simple. Interesting friends can try to make it at home. Next, Xiaobian will specifically talk about the selection, production process and packaging points of the pepper.

First, the choice of raw materials

Use fresh, fleshy, non-rotten, pest-free red peppers that are as uniform as possible.

Second, hardening

Wash the surface of the pepper with running water and remove the stalk. Cut from the side of the pepper, remove the internal seeds and tendons, and soak for 1 to 2.5 hours with 1% alum and 0.2% calcium chloride solution for hardening. The hardened peppers are rinsed in running water for 4-8 hours.

Third, hot blanching

The rinsed pepper is boiled in boiling water for 5-8 minutes to soften the pepper to facilitate the elimination of the enzyme and remove a portion of the spicy taste, while facilitating the penetration of the sugar liquid.

Fourth, sugar system

Dissolve the white sugar in boiling water, and prepare the sugar liquid with the concentration of Bamei 40-45°. After cooling, add the treated pepper and soak for about 20 hours. Add sugar and citric acid to make the concentration of sugar liquid reach Bamei 68°. After the opening, add the pepper after soaking for another 10 minutes, then immerse in cold sugar for 1-2 hours. The concentration of cold sugar is about 65 °; the pepper is leached from the cold sugar solution. Add a certain amount of sugar to the sugar solution, boil it and add the sugar-soaked pepper until the concentration is about 70°, and then remove the drain.

Five, baking

The sweet peppers are placed evenly in the baking tray, sent to the baking room for baking, baked at 50 ° C for 3 hours, then baked at 63 ° C for 5 hours, and baked to a moisture content of 18-20%. When you touch the surface of the product without touching your hand. You can also apply a small amount of cooking oil on the hot peppers to make it tastey and shiny. You can sprinkle some sesame seeds as needed.

Six, soft, packaging

The peppers are placed in a room at 27±2°C for 72 hours, and the unqualified products such as boiled, dried and severely browned are removed. The qualified products are made of plastic bags with good barrier properties and 50 grams per bag. When sealing, try to drain the air inside the bag. It is better to use vacuum packaging.

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