With the development of social productivity and the advancement of science and technology, the deep processing technology of pepper has also emerged. Among them, the processing of pepper food is one of the main techniques for deep processing of peppers. The following is a detailed introduction to the main processing technologies and processes of several kinds of peppers:
First, the soaking of sour pepper
Sour pickles are one of the traditional fermented vegetable products in China. They are characterized by fresh and sour taste, crisp texture and unique flavor. They are very popular among the urban and rural people. Although sour pepper is a kind of pickle that people like, it is still rare in China. Now a production method is proposed for reference.
(1) Process flow:
Fresh peppers→冼净→leaching→cutting→hardening treatment→anaerobic fermentation→ingredients→packaging (vacuum packaging)→finished products
(2) Operation points:
1 raw material. The individual green meat with thick meat and tight tissue is used as raw material. Raw materials should be fresh and should be used on the same day to avoid backlog and excessive stacking pressure.
Sour chilli
2 cleaning. Wash, drain and select and reject non-conforming products. Wash the green pepper with water and turn it continuously to wash away any pesticides, fertilizers, dirt and other impurities that may remain on the surface.
3 points. Properly split as needed.
4 hardening treatment. After the raw materials were processed, they were immersed in 0.05% CaCl 2 or K 2 SO 4 brine having a concentration of 8%, and brewed at 25 ° C for 16 days.
5 Anaerobic fermentation. The hardened peppers were inoculated with old brine for about 16 days.
6 ingredients. The main ingredients were 2% white sugar, 0.5% citric acid, 0.01% sodium saccharin, 0.03% sodium benzoate and 0.02% sodium dehydroacetate, dissolved in boiling water and filtered through a 150 mesh filter cloth and added to the pepper.
7 vacuum packaging. Vacuum packed in opaque aluminum foil pouch.
Second, the processing of canned chili sauce
(1) Process flow:
Raw materials→soaking→cleaning→crushing→mixing→canning→exhausting→sealing→sterilization→cooling→heat preservation→checking→finished products
(2) Process points:
chili sauce
1 Use fresh, mature, free of insects, disease spots, rotten fresh red pepper, soaked in 5% salt water for 20 minutes to deworm, then wash with water for 3-5 times, wash the impurities, cut off the pedicle Put it.
2 Add 1.5kg of fresh ginger per 100kg of fresh pepper, wash the ginger, remove the ginger peel, cut into thin slices, and mix with the fresh pepper with a grinder.
3 Add 8% of the crushed chili sauce to 8% salt, 0.5% of the spiced powder, mix and bottle, weigh and quantify.
4 Heat the exhaust in the exhaust box or the cage. When the temperature of the can is 65 °C, seal it immediately after hot. The sealing should be sealed with a vacuum of 53328.8Pa.
5 Glass cans are sterilized by boiling water for 10-18 minutes, and then cooled to below 38 °C with a water bath.
6 After cooling, dry the water, send it to a 25 °C incubator for 5 days and nights, and check the finished product for no problem.
Third, the production of chili chips
(1) Process flow:
Raw materials → gluten, seed → slice → dipping → draining → vacuum frying → deoiling → cooling → packaging
(2) Operation points:
1 raw material. Choose eighty-nine mature, no rot, insect pests, a large, meat fresh green pepper and red pepper as raw materials, wash the sand and debris with water to spare.
Fourth, chili chips
2 to remove tendons and seeds. Cut the peppers in half and cut out the internal ribs and seeds, then rinse them with water and drain.
3 slices. The peppers that have been removed from the ribs and seeds are cut into pieces of about 4 cm in length and about 2 cm in width. They are too long and too wide to be deformed, and are easily broken during processing.
4 impregnation. The cut pepper is immersed in the sugar liquid, and the sugar liquid is prepared by mixing 15% white sugar, 2.5% salt and a small amount of MSG in water, the temperature of the sugar liquid is 60 ° C, and the immersion time is 1-2 hours. .
5 drained. Wash the sugar solution attached to the surface of the pepper slices with clean water and drain.
6 vacuum frying. Drain the pepper slices into a vacuum fryer for vacuum frying, the vacuum should not be lower than 0.08 megaPa (Pa), the temperature is controlled at 80-85 ° C, the frying time and the variety, texture and oil of the pepper slices. Temperature and vacuum are related. Specifically, it is seen that the foam on the pepper flakes almost disappeared through the observation hole of the vacuum fryer.
7 deoiled. Some vacuum fryers have the dual functions of frying and deoiling. If there is no deoiling function, the excess oil in the pepper flakes should be removed by the centrifuge.
8 cooling. The deoiled pepper pieces are quickly cooled to 40-50 ° C and sent to the packaging room for packaging as soon as possible.
9 packaging. According to the size of the sheet, the degree of fullness and the color sorting and finishing, after passing the inspection, the vacuum packaging is carried out according to a certain weight in the dry packaging, which is the finished product.
Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
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YT(Xi'an) Biochem Co., Ltd. , https://www.ytwholefood.com