The amber chillies processed by conventional sugar liquid cooking methods will lose the original flavor of chili peppers, and the pungent taste will become insufficient. The amber peppers processed by the following methods not only retain good flavor, but also have good sweetness and spicyness. The taste is more full and the taste is brittle.
First, dipping and peeling. Add appropriate amount of water to the stainless steel barrel (or cylinder), and then add 3% caustic soda and 0.2% fruit and vegetable peeling agent as peeling liquid according to the weight of water. The peeling liquid temperature should always be maintained between 58-60°C. . Put a large, thick and spicy red pepper into the bucket or cylinder and soak it for about 10 minutes. Drain the lye, rinse it with water, and pour into the basin. At this time, the appearance of the waxy skin on the outside of the pepper has been peeled off, which can be wiped out by hand. It is best to use a pressurized water jet to remove all the pepper skins.
Second, hardening solution. Peel the peeled peppers in 0.5% citric acid soak for 20 minutes to neutralize the rest of the alkali, then remove the pedicles, dig the hearts, and remove the whole pepper seeds. Pour 0.5% calcium chloride and 0.2% thereafter. Aqueous solution of alum is soaked for about 2 hours to harden the pepper tissue and increase product crispness.
Third, the sugar process. Prepare a 40% sugar solution and heat the solution of hot pepper for 1 hour at 58-60°C. Reconstitute 60% sugar liquid, hot stain at 58-60°C for 10 minutes, then transfer to cold 40% cold sugar for 10 minutes; then re-stain for 6 minutes in 60% sugar liquid, transfer to 40% sugar liquid Cold stains for 10 minutes. So after repeated hot and cold stains 5-6 times, transferred to 80% sugar liquid, hot stains at 58-60°C for 1 hour, the sugaring is completed.
Fourth, ventilation and monotonous. The candied peppers were placed on drying racks, laid flat, ventilated monotonously at 40°C, and flipped in the middle. Monotonous should not be excessive, still need to maintain a soft, moist condition.
Fifth, Packaging and disinfection. Take a vacuum-proof cooking film, 50 grams per bag (usually 2 peppers), put the bagged peppers into hot water at 80°C, remove them after 20 minutes of immersion, and dry them with water to make them monotonous. When sterilizing, the temperature should not be too high and the time should not be too long, otherwise it will affect the crispness of the pepper. Processed amber peppers are kept in the holding room for 7 days, and the bags are inspected for any abnormalities. Those with flat bags and no flatulence are qualified products. Shelf life is more than 8 months.
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