How to keep fresh peppers fresh?
1. Selection of raw materials: Fresh green peppers with suitable maturity, fresh and tender tissues, thick flesh, consistent fruit shape, uniform size, no rot, no moth, no disease spots and no damage are selected as quick-frozen raw materials.
2. Slice soaking: pour the green pepper into clear water to wash impurities such as sediment, and remove the stalks and seeds. Then cut into shreds with the same width as the pulp thickness, then rinse with clear water, drain water, and immediately immerse in 0. 1% salt water to prevent discoloration.
3. blanching and cooling: blanching the soaked green pepper shreds in 0.3% sodium bisulfite solution at 65438 000℃ for 65438 0 ~ 3 minutes, then volatilizing and cooling in flowing water. After thorough cooling, it is discharged and the surface moisture is drained.
4. Quick freezing and cold storage: spread the shredded green pepper on a freezing tray, put it into a quick freezing machine for quick freezing, and freeze it below -35℃ for 6-7 minutes. When the central temperature of the product reaches-15℃, it can be weighed, graded and packaged (generally 500g× 20 bags per box, net weight 10 kg). Then put it into the cold storage, and the temperature of the cold storage shall not exceed-18℃.
Family preservation method of fresh pepper
Pickling methods: Generally, there are two kinds (both green pepper and red pepper are acceptable): one is to put the whole fresh pepper into a container, sprinkle a layer of salt on one layer of pepper, then put another layer of pepper, sprinkle a layer of salt on it, layer by layer, and then seal it for two or three months. The main feature is also salty and spicy. It is usually eaten directly with rice. It can be kept for about two years. The other is to chop up fresh peppers, stir-fry them in an oil pan, add various ingredients to taste (such as adding rice flour to make peppers with unique flavor), take them out of the pan after the water content of the peppers is basically lost, and seal them after thorough cooling. It can be kept for about half a year. The main feature is salty and spicy. Generally used as ingredients for fried meat, such as Sichuan pork.
Dry method: that is, dry the bright red pepper until all the water is lost (if the explosion takes more than ten days), and make it into dried pepper for preservation. It is best to store it within one and a half years. If it is too long, it will become an empty shell. Characterized by dryness and spiciness. When it is used, it needs to be processed, whether it is cut into sections or mashed, and it will be spicy when fried. Mainly used for seasoning Sichuan cuisine such as boiled, stir-fried, hot pot, braised, cold salad and wok. It is widely used.
Soaking method: Wash and dry fresh peppers, and then soak them in a pickle jar for about two months. Characterized by hot and sour. Generally, it can be kept for more than two years, and it is best to keep it for about one year. If it takes too long, it will become an empty shell. When in use, you need to change the tool for processing, or cut powder or silk. It is mainly used as an ingredient of fish-flavored Sichuan cuisine, and can also be eaten directly as a seasoning.
Freezing method: put fresh peppers into food bags and store them in the refrigerator. It is characterized by maintaining the fresh and spicy flavor of pepper. It can be kept for about two years, but it is best to keep it within one year. This method requires a lot of pepper. Only those peppers with very hard and full texture can be frozen, such as wild mountain pepper, morning pepper and millet pepper. , you should choose them correctly. If other peppers are frozen, they will be completely soft after thawing. If necessary, take some out of the food bag, rinse it slightly and use it, and put the rest in the refrigerator for frozen preservation. Mainly used for seasoning cold Sichuan cuisine and pasta.
Sauce method: chop the bright red pepper and add salt to preserve it. You can add bean paste to make Chili bean paste, or you can make Chili paste directly. The main feature is salty and spicy. Because all the water has been preserved, it needs to be put in a vessel. Open it when you take it, seal it after you take it, and it can be kept for several years. You can use it directly in the pot, but you should pay great attention to the salt content in the dish. Used in most fried, grilled and partially steamed Sichuan dishes, such as steamed pork with rice noodles.