If the amber chillies processed by the conventional sugar boiling method are used, the original flavor of the chillies will be lost, and the spicy chillies will also have insufficient pungency. The amber pepper processed by the new method has preserved its original flavor, is suitable for sweetness, is full of spicy, and has a brittle taste. 1. Impregnated and peeled in the stainless steel barrel (or cylinder), add water, then add 3% of caustic soda and 0.2% of fruit and vegetable peeling agent according to the quality of the water. The temperature of the peeling liquid is always between 58°C and 60cC. Thick, hot and spicy peppers are poured into drums or tanks for about 10 minutes and then drained. Drain the lye, rinse with water, and pour into pots. At this time, the waxy layer on the surface of the pepper has been peeled off and can be wiped by hand one by one, preferably with a pressurized water jet, all removing the pepper skin. 2. Hardening: Soak the peeled peppers in 0.5% citric acid solution for 20 minutes to neutralize the remaining alkali. Then pluck them one by one and dig the hearts to remove all the pepper seeds. The desiccated and seeded peppers were soaked in an aqueous solution containing 0.5% calcium chloride and 0.2% alum for about 2 hours to harden the tissue and increase the crispness of the finished product. 3. Step sugar can be mixed with 40% sugar solution, and the treated peppers are hot-stained for 1 h at 58°C～60cC; with 60% sugar liquid, hot-stained at 58°C—60°C for 10 minutes, then transferred to 40% The cold sugar in the cold stain for 10 min, and then hot in the 60% sugar liquid hot stain 10mill, then transferred to 40% sugar liquid cold stain 10min, so alternately hot stains, cold collapse, repeated 5 times - 6 times With 80% sugar, hot stains at 58°C-60°C for 1h, the candied fruit is complete. 4. Ventilation and drying The sugar-dried peppers are placed on the grid of the drying room, laid flat one by one, ventilated and dried at a temperature of about 40° C., and dried once a day. Drying should not be overdone. Peppers need to remain soft and moist. 5. Packaging disinfection using vacuum-proof packaging film, 50g per bag, usually 2 pepper, the bagged pepper into 80 °C hot water, dip for 20 min after removal, wipe the water on the bag surface, allowing it to dry naturally . When sterilizing, the temperature should not be too high and the time should not be too long, otherwise it will affect the crispness of the pepper. Processed amber peppers are kept in the holding room for 7 days, and the bags are inspected for abnormalities. Those who have flat and nonflatulent bags are qualified products. Under normal circumstances, the shelf life of up to 8 months.
Sunson Brewing Enzyme is developed for beer brewing. Using enzyme preparation in the beer production process can improve the proportion of the auxiliary materials, reduce the production cost and improve the flavor of beer. The fermentation degree can be improved by adding enzyme preparation before the fermentation or in the process of the saccharification. The deficiency of malt quality can be made up by adding enzyme preparation in the fermentation. The enzymes can reduce or stop the malt gelatinization, decrease the leaching of malt pigment, tannin and other impurities in process of saccharification. Using enzymes in the process can also prevent beer turbidity and make beer clear and transparent. Sunson group provides
Glucanase, Xylanase, Pullulanase, Neutral Protease, High-Temperature α-Amylase, Glucoamylase for brewing industry.
Benefits:
Increases fermentable carbohydrates
Produces highly attenuated beer in a cost-effective manner
Higher extract yield
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
Brewing Enzymes
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Sunson Industry Group Co., Ltd , http://www.sunsonchinaenzymes.com