Making method of pickling soup chili peppers
A production method and technology of pickling soup, applied in food science and other directions, can solve problems such as difficulty in meeting the needs of large-scale mass production, long pickling time, different processes, etc., achieve bright color, avoid pepper weakness, and shorten fermentation time. Effect
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[0009] Immerse the fresh peppers in the pickled soup, seal the altar and put it in a cool place to marinate for 3 to 5 days (3 days in summer and 5 days in winter).
[0010] The marinated soup is made from the following raw materials by weight percentage through airtight and natural fermentation for 3 months: 10% fresh green vegetable leaves, 5% garlic, 3% rice powder, 2% fresh peppercorns, 3% fresh peppercorn leaves, 5% fresh corn , wild taro 5%, old salted soup 20%, spring water 47%; the rice powder is made of rice soaked in cold water for 4 days, drained and ground into powder; the old pickled soup is made of green vegetable leaves and spring water It is airtight and naturally fermented for more than two years. The weight ratio of green vegetable leaves to spring water is 3:7.
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