Fried Garlic,Dehydrated Garlic Granules,Garlic Granules Fresh Fruit,Dehydrated Vegetables Co., Ltd. , http://www.nsvegetable.com
Pepper series food processing method
1, oil red pepper chili 100 kg, 10 kg of soy sauce, 2 kg of white sugar. Wash the peppers first, remove pests and rots, transfer the sugar into the sauce, place the peppers in the jar, layer a layer of salt in the pepper, then pour the soy sauce from above, and then squeeze the weights over the peppers. After 3 days, the soy sauce is drained, boiled and cooled, and it is put into the altar with chili peppers. It can be eaten after one week. 2, sauce green pepper choice of materials: choose no insect injury, no rotten green pepper, wash it clean, dry table water. Salting: Place the peppers in a jar, a layer of salt on the peppers, and squeeze them with a clean weight over the peppers. Use 100 kg of fresh salt and add 15 kg of salt. Fermentation: After marinating for 3 days, the brine will be drained out, boiled and then cooled. Then add the chili into the altar and be placed in a cool place. Take about 6-10 days to eat. 3, chili oil choice of materials: Select the red pepper as Raw Material, remove the fruit and seeds, washed with water, drain and reserve. Oil: Take the ratio of dry pepper and oil 1:10 into the pot and heat until the oil erupts. Take the pot away from the fire and cool it for about 3 minutes. Pour the dried chilli that drains the water. Inside the pan, turn it with chopsticks to make it evenly heated. After the oil is cool, remove the chili pepper to obtain chili oil. 4. Chili Sauce Selection: Select mature, fresh, red peppers as raw materials and remove rot and insect-killing peppers. Go to: Cut the red pepper's fruit handle with scissors. Washing: Pour the red peppers into clean water. Stir constantly with bamboo ravioli, remove and drain after washing. Chopped: After draining, the pepper is chopped into an electric chopper and chopped into small pieces. Salting: Salted peppers, salted, pepper, 100 kg of salt, 12 kg, 0.1 kg alum, mixed evenly into the kimchi jar, about 10 days after consumption. In addition, peppers, allspice, sesame oil, ginger, and monosodium glutamate can also be added to the peppers. 5, bean chili sauce fresh chili 10 kg, bean paste 10 kg, salt 0.5 kg, the pepper washed, to handle, chopped, into the jar with salt and bean paste, stir, turn every day 1 or 2 times, 15 days edible. 6, chili pepper sesame sauce 10 kilograms, sesame 1 kilogram, salt 1 kilogram, allspice 300 grams, 100 grams of pepper and Star Anise. The pepper and sesame crushed and pepper, star anise, allspice and salt into the tank, fully mix and storage, can be with the food or on the market for sale.