(1) morning glory processing technology
Pickled red pepper: 10 kg of fresh red pepper washed, blanched in boiling water for 5 seconds and quickly fished out, fished out of the drained water, after drying into a container, add 2 kg of salt, 500 grams of sugar and mix it well, pickled for 24 hours into the cylinder, dripping 100 grams of wine, sealed storage for about 60 days into the future. The color of the meat is crisp and tender, flavorful and mellow, can be accompanied by meals, can also be flavored.
Pickled green chili: 10 kg of fresh green chili washed, dried, with a clean sharp utensil will be chili pepper eyelets, and then loaded into the tank or other containers. 30 grams of pepper, 25 grams of spices, 25 grams of dry ginger into a cloth bag, into the brine with about 2.50 kg of water and 1.40 kg of salt, boil 3 to 5 minutes after the fish out of the brine to be cooled down and poured into the tank with chili. Stirring once a day, stirring 3 to 5 times in a row, about 30 days later that is. The taste is salty and spicy, and the color is green.
Soak red pepper: choose fresh, thick meat, no injuries, with the handle of the large red chili 10 kg, salt 1.5 kg, 100 grams of white wine, salty brine 10 kg, brown sugar 250 grams of peppercorns and star anise 15 grams into the altar mixing and sealing, about 10 days later that is made. It is crispy, sweet and slightly spicy. Five-spice chili pepper ingredients: 10 kg of chili, 1 kg of salt, 100 grams of five-spice powder.
Sour chili: first of all, 10 kg of fresh chili washed, scalded and bleached with boiling water, scalded and softened and then fished out and drained, packed into the tank. Then add rice wine, vinegar essence of 20 grams each and cool water, the water is about 10 cm above the pepper, sealed marinade for 2 months. Can be eaten. Its sour and spicy, appetizing and delicious.
Soy sauce pepper: ingredients for salted chili 10 kg, soy sauce. First 10 kg of chili washed and dried, plus 1 kg of salt marinated for 5 days out of the tank, after drying into the cylinder containing 4 kg of soy sauce, 2 days after turning once every 2 to 3 days and then inverted the cylinder once, after about 7 days that is to become. The flavor is delicious and the texture is crisp and tender.
Soak bell peppers: first 10 kg of chili peppers washed, dried, with a needle or bamboo stick eye, loaded into the pickle altar with brine, brine from 3.5 kg of cold water, 2.6 kg of salt, after the cover, in the altar of the water dregs of the water filled with cool water to seal the 10 ~ 15 days later that is into. Its crisp and sweet appetizing.
Five-spice chili pepper: about 10 kg of chili pepper washed, sun-dried into a half-dry, add 1 kg of salt, 100 grams of five-spice powder, mix well, packed into the tank sealed, about 15 days later that is to become.
Slag chili: 65 kg of fresh red chili peppers to remove the tip and wash with a knife into fine powder, add 35 kg of corn coarsely powdered, 5 kg of salt, 0.5 kg of pepper powder and 1 kg of ginger juice, mix well, installed in the tank sealed 40 days into.
(2) dehydrated morning glory processing technology
Dry chili powder: Selection of top dry red chili peppers, handle and cut, divided into pepper shells and pepper seeds. Then the pepper shells and pepper seeds were put into the iron pot with a slight fire fried kang. Put a small amount of vegetable oil when frying the chili shells to reduce the smoky chili flavor. In the fried kang pepper seeds according to pepper shells, pepper seeds into the total weight of 3% of the pepper, can increase the numbness, but also anti-mold and pest control, pepper shells, pepper seeds were fried dry to the appearance of a small focus, and then mashed or ground into.
Chili oil: dried chili peppers, crushed into powder, add a certain amount of vegetable oil, simmering on the stove to filter the slag that is chili oil. Production of chili oil can also be added to high-quality soybean oil heating, and then add fresh paprika, fine salt, sesame, sesame oil, etc., processed and sealed in bottles. The product is bright in color, spicy and delicious, and fragrant in smell.
(3) Chaotian pepper sauce processing technology
Chili sauce: 7 kg of fresh green chili peppers and 3 kg of dried chili peppers chopped, 1 kg of soybeans into the pot to stir-fry the flavor, and then ground into powder. With 400 grams of sesame seeds fried and crushed, 500 grams of ginger minced. 500 grams of raw oil and 200 grams of sesame oil into the pot slightly hot, pour into the chili pepper stir-fry for a few minutes, add soybean powder, sesame seeds, ginger, 500 grams of salt and 500 grams of soy sauce and other fried for a few minutes, start the pot after the tank sealed that is complete.
Chili sesame sauce: 10 kg of fresh chili and 1 kg of sesame seeds cut into fine pieces, and then 100 grams of pepper, 100 grams of star anise, 300 grams of five-spice powder, 1 kg of salt and other ingredients mixed well, together with the altar into. The color is fragrant, fresh and spicy.
Spicy bean sauce: 10 kg of fresh chili peppers washed, remove the handle, chopped, into the jar to add 500 grams of salt and 10 kg of soybean paste stirring, turning once a day, about 15 days later that is, fresh and spicy and delicious.
Chili paste: 10 kg of red pepper handle, wash, on the mill, grind fine into the cylinder, add 2.5 kg of salt, stir well, sealed cylinder storage, stirring once a day, 10 days later that is. The color is red and bright, the taste is spicy and delicate.
Red Hot Sauce: first 10 kg of red pepper washed, dried, and then 30 grams of pepper, 50 grams of spices and 1.5 kg of salt crushed, and chili pepper into the cylinder and sealed, after 7 days that is.