1. Raw material selection and pretreatment Use red pepper with bright color, good hardness, good meat quality, no insect infestation and no scar, rinse 3~4 times with clean water, remove the handle, soak in 5% salt water for 20 minutes, and then Wash with water 2 or 3 times, then slice the pepper.
2. Excipient Selection and Treatment Garlic is selected from large petals, ungerminated, white and crispy flesh; peeled, washed and drained with clean water, and placed in a crushing machine. Ginger is made of bright skin with bright skin and densely scaled fresh ginger, washed with water, peeled and broken. Liquor uses a highly scented wine. Salt and sugar must use high quality products.
3. Shake the ingredients according to the following recipe: ginger, pepper, garlic, ginger, sugar, salt and then mix thoroughly in the container; dissolve the calcium chloride in the wine and rice wine. The formula is: 1000 grams of pepper, 100 grams of salt, 60 grams of garlic, 35 grams of ginger, 0.5 grams of calcium chloride, 15 grams of brown sugar, 10 grams of crystal sugar, 50 grams of white wine, and 30 grams of rice wine.
4. Packing Altar Fermentation The packed peppers are compacted and packed into the altar. It is advisable to place it 1 to 2 cm away from the altar mouth; it is then poured into the altar and finally covered The mouth of the altar is sealed. Fermentation at room temperature, 7 to 8 days in summer and about 15 days in winter, can be fermented and matured.
5. Flavored and fermented peppers have a good flavor, can no longer be seasoned, can also add different seasonings according to consumption habits.
6. Bagging or bottling will adjust the taste of the pepper, immediately bagging or bottling, and then vacuum sealed or sent exhaust seal.
7. Sterilize as soon as possible after cooling and sealing. Sterilization conditions were 100°C for 10 minutes. Immediately after sterilization, it was cooled to about 38°C.
8. Insulation inspection After sterilizing and cooling, take out and dry the water, and store it at a constant temperature of 25°C for 5 to 7 days. After inspection, it will be the finished product.
Seafood Mix,Cooked Mussel Meat,Mussel Half Shell,Cut Swimming Crab
GOLD STAR FISHERY ZHOUSHAN CO.,LTD. , https://www.goldstar-aquatic.com