First, production tools:
The old mustard cylinder, loquat or straw, small stones, spoons, pots, etc.
Second, the process formula:
The processing of a pickled vegetable jar of sour pepper as the standard, fresh pepper 10 kg, 10 grams of licorice, pepper 10 grams, 250 grams of candy, 500 grams of salt.
Third, the process flow:
1. Rinse the mustard cylinders, stalks, or straw, small stones, etc., and let them stand after drying.
2. Pick a worm-eaten or pepper with rotted holes. Then cut the fresh pepper and remove it. Then wash it thoroughly.
3. Pour half-cylinder cold water into the mustard bowl, then add cane, pepper, candy, salt, and let stand for several days after stirring.
4. When the water in the tank is slightly sour, fresh peppers can be added. Note that all the water must be submerged and the pepper must not be exposed on the water surface. After pressing the peppers, cover them with cilantro or straw and press them with small stones.
5, more than 10 days later, the pepper can already be sold out after the acid has been listed or packaged. After removing the peppers, fresh peppers can be added again, which can be recycled without wasting raw materials.
Fourth, note:
1, pepper, radish, beans and other clean, be sure to fully dry, must not with a slight amount of water into the cylinder, otherwise it will affect the shelf life and product quality.
2. After putting fresh pepper into the tank, it is necessary to agitate into the tank from time to time. If some white foam appears in the cylinder port, it is necessary to remove it in time.
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