Process for pickling peppers in soft packaging

In order to adapt to the trend of low salinization, convenience, and nutritive and safe naturalization of pickled vegetables, this process has studied the process of pickling and packaging conditions of peppers, and has increased the preservation and crisping process and seasoning treatment compared to traditional products. And other processes, trial canned soft canned peppers, improve and enhance the quality and quality of the product.

First, the process

The choice of materials - → go pedicle, impurity removal and garish - → wash - → blanching - → dehydration - → Bao crispy - → harden - → first pickled - → dry pickled - → deployment and Static salting - → packaging - → sterilization - → cooling - → inspection - → finished product.

Second, the operating point

1. Choice of ingredients: green pepper selection of meat, hypertrophy, tender, no insects, no rotten contaminated cone pepper or long pepper; red pepper selection of meat thick, tender, less seeds, spicy pure short conical pepper. Green peppers and red peppers are separately marinated in their respective containers and then quantified and mixed in the packaging process, so that the product color appears natural contrasting color, increasing the beauty of the product.

2. Get rid of pedicures, get rid of impurities and garish: Peppers timely remove the stems and remove worms, rot, overcooked or mechanically damaged peppers and sundries. Use a clean, sterilized bamboo needle to make a puncture at the handle of each pepper and pierce the capsule at the center to facilitate subsequent pickling.

3. Wash blanching: Wash the peppers with running water or high-pressure water spray, drain the water, and blanch in open boiling water for 3 minutes (minutes).

4. Dehydration: remove the blanched peppers, drain them, and then dry them to air dry them, or remove some of the moisture by convection in a low-temperature hot air. Dehydrate 100kg of fresh pepper to 60kg weight.

5. Initial pickling and brittleness: mix the salt with 13 Baume degrees solution, add 0.3% CaCl2 solution to maintain the crisps, turn once every 3 - 4 hours (hours), remove after 2 days (days), remove the brine .

6. Dry salting: Drain the freshly marinated peppers and spread them in a container. Add 15kg of salt per 100kg. Add salt to the top layer. Salt in the upper layer, less salt in the upper layer, and less salt in the lower layer. Pay attention to heat it up and pickle it for 7 days. After days), the cylinder is out.

7. Blending and static salting: first heat the sesame oil to 160°C, add a certain amount of prickly ash into the pepper oil, add it to the semi-finished product after cooling, then add the mixed spices such as star anise, kaempferine and dried ginger powder to the raw materials, and Add the right amount of sugar, salt and food acids. Add appropriate amount of natural sodium copper chlorophyllin in pickled green peppers, add appropriate amount of capsanthin in red pepper, and add sodium benzoate in a ratio of not more than 0.5%. The preferred mixed spice formulations are: 0.12% spice powder, 0.6% lactic acid, 0.8% glacial acetic acid, 20% white granulated sugar, and 6% salt.

8. Bagging: Shake the seasoned and marinated peppers in brine. According to the size of the composite plastic film packaging bag, mix the red pepper and the green pepper quantitatively. Pay attention to the size of the bags. Do not contaminate the edge seal of the bag during the bagging process to avoid loose seals and affect the degree of vacuum.

9. Vacuum Packing: Peppers are bagged and fed into a vacuum packing machine. The vacuum degree is adjusted to 93.3 KPa (kilopascals). Vacuum sealing is performed. The width of the heat-sealing belt is not less than 8 mm so that the seal is firm and tight.

10. Sterilization Cooling: The vacuum packaged product is treated with microwave sterilization or 60 Co radiation pasteurization. After sterilization is completed, it is quickly cooled to 28°C.

11. Inspection: The sterilized and cooled samples were incubated in a 37°C incubator for 7 days to check the product's bag expansion rate and sensory quality. After passing the inspection, the products could be listed or put into storage for sale.