Our province is rich in pepper resources, seasonal production is strong, and the pepper is extremely resistant to storage, so the development of new types of pepper products has a good prospect for development. So, how to make chili products? The new method of processing kimchi and pepper suitable for production in township enterprises and home production is now introduced for reference. The kimchi pepper processing process is the preparation of the kimchi altar, the selection and processing of the raw materials, the preparation of the kimchi brine, the brewing of the kimchi, the fermentation and acidification, and the finished product. Specific technical points are as follows: Prepare the vegetable garden: Wash the kimchi altar clean, fill it with boiling water, sterilize for 10 minutes, and dry it. Raw material selection: Select fresh, fleshy hypertrophy, small placenta, good hardness, no insects, no scars as raw materials. Raw material treatment: Wash the selected peppers with clean water 3-4 times, wash the sediment and impurities, and dry the surface moisture. Preparation of salt water: use well water and mineral water preparation solution with hardness above 16h. Add 6-8% salt, 2.5% spirits, 2.5% rice wine, 3% sugar, 1% dried ginger, and 1% garlic to the water. Other spices such as 0.1% star anise, 0.1% prickly ash, 0.1% licorice, grass, orange peel, etc. are wrapped in gauze, ready for use. Brew in the altar: Put the processed ingredients into the altar and tighten it. When it is put in half the altar, put the prepared spice package into the altar, and then continue to wear the altar until it is 6-8 from the altar. Centimeters. Jammed with bamboo, salt water to flood the material. Then cover the altar cover and add salt water to the altar mouth sink to form a water seal. In the initial production of kimchi, you can add some vinegar or sugar, in order to speed up the fermentation, increase lactic acid, shorten the kimchi production time. If you use Chen Tang to make kimchi, you can eat it after 7-10 days. The more times the pickled salt water is used, the more fresh and fragrant the dish is. However, each time pickles are cooked, the amount of vegetables is appropriately supplemented with salt, pepper, ginger, and white wine. Fermentation and acidification: Put the kimchi altar in the cool place for its natural fermentation. If the room temperature is 15-20 °C, about 10-15 days to open the altar to eat. The kimchi that does well is not suitable for the taste when eating, can also make some adjustments, not brittle can add a little wine; too acid can add some salt; moldy taste, it is too hot in the altar, or access to tools caused by unclean, this When the moldy spots should be removed, add salt and a small amount of white wine, remove the cool place, open for about 10 minutes a day, about 3-5 days musty taste disappears. If it is found that the kimchi is soft and stinky, it means that the kimchi has deteriorated and cannot be eaten. The kimchi brine cannot be used anymore. Finished product requirements: high quality chili pickles should be clean, rich aroma, crisp texture, salt 2-4%, acid 0.4-0.8%, maintain the original color of chili, acid, sweet, alkali, spicy palatability. In addition, special knives should be used for kimchi, and must not be oiled to prevent oil and raw water from entering the altar. Kimchi can not be stored for a long time, with the bubble to eat. The altar sink should be kept clean and often filled with water. Related technologies? Chip processing The processing technology of chili chips is raw material selection and processing → color protection, hardening → impregnation → drain → frying → deoiling → cooling → packaging → finished products. The technical points are as follows: Choice of ingredients: Use eight to nine ripe, fresh, green peppers with no rot, pests, large, fleshy hypertrophy and small placenta as raw materials. Treatment: Wash the green peppers thoroughly, then cut them in half, dig out the inner pods and seeds, rinse with water and drain them, and then cut rectangular pepper slices that are about 3 cm long and about 1.5-2 cm wide. Color protection and hardening treatment: The pepper pieces were soaked in a 0.5 ca(OH)2 solution for 2 hours for hardening and color protection. Impregnation: The cut pepper pieces are soaked in the sugar liquid, and the sugar liquid is mixed with 25% white sugar, 3% salt, and a small amount of MSG and spices for 3-4 hours. Drain: Rinse the sugar liquid attached to the surface of the pepper with water and drain. Frying: Place oil in the frying spoon and cook it until July 8th. Put the pepper pieces into the dish for frying. When frying, pay attention to the heat and keep turning. Wait until the foam on the surface of the pepper disappears. If there is a vacuum fryer, then frying and deoiling under vacuum condition will result in better quality of the finished product. The frying vacuum is 0.09mpa, the temperature is below 85°C, and the frying time is 5 minutes. Deoiling: The oil on the surface of the pepper slice is controlled dry, and the excess oil can also be removed by a centrifuge. Cooling: The deoiled pepper flakes are cooled to about 40°C. Packaging: According to the size of the sheet, fullness and color sorting, qualified persons can use vacuum packaging. Related technologies? Pepper processing The processing process of the pepper pods is raw material selection → cleaning → smashing, seeding → slicing → color protection hardening → hot stamping → sugar making → drying → finishing, packaging → finished products. The technical points are as follows: Selection of ingredients: Use 89, mature, non-rot, no pests, large, fleshy hypertrophy, small green peppers or red peppers as raw materials. Cleaning: Wash the mud and debris with water. Go to the pods: Cut them in half, dig the pods and seeds and rinse them. Slice: A rectangular piece of green pepper cut to 3 cm in width and 2 cm in width. Color protection hardening: soaking with 0.5% calcium hydroxide solution for 2 hours. The green peppers are soaked in the lye to saponify the chlorophylls into chlorophylls under lye conditions, thereby fixing the chlorophylls to keep them green. And the pectin contained in the green pepper reacts with calcium ions to produce calcium pectate, which hardens the green pepper. Rinse: Rinse thoroughly with clean water. Blanching: Pour the green pepper slices in boiling sugar for 1-2 minutes. Sugar system: Honey processing method, the total amount of sugar and pepper slice weight. Drying: Remove the pepper slices from the sugar solution, drain the sugar liquid on the surface, put them on a baking tray, and put them into the oven for drying. The baking temperature is 55-60°C, bake until it is not sticky, including The amount of water is around 20°C. Packing: According to the size, fullness and color sorting and dressing, the qualified person is put into the packaging bag and vacuum packaged. SICHUAN UNIWELL BIOTECHNOLOGY CO.,LTD. , https://www.uniwellbio.com