Fresh chili pepper freezing preservation method

Fresh chili peppers can be frozen to extend their shelf life. The main methods include whole piece freezing, cut piece freezing, chili sauce freezing, blanching and freezing, and vacuum sealed freezing.

1. Freeze the whole chili pepper.

Wash and dry the intact fresh chili pepper, then put it directly into a fresh-keeping bag and seal it with air. This method is suitable for chili varieties with thin skin and thick flesh, which can still maintain a good shape after thawing, but the taste will slightly soften. Before freezing, there is no need to remove the chili stems and seeds, which can maximize the preservation of the original flavor. Suitable for dishes that require whole cooking in the later stage.

2. Cut and freeze the chili peppers into pieces. After removing the stems and seeds, cut them into the desired shape, such as filamentous, block shaped, or circular. Spread them flat on a tray and freeze for 2 hours before bagging. Cutting treatment can save subsequent cooking time, and pre freezing can prevent adhesion. Suitable for stir frying, stewing and other dishes that require chili as an ingredient, but some water-soluble nutrients such as vitamin C may be lost.

3. Make chili sauce and freeze it.

Mix chili peppers with minced garlic, salt, and other seasonings, crush them into a sauce, and divide them into ice cubes or small containers for freezing. The flavor compounds of chili sauce are more stable after freezing, and can be taken directly without thawing when used. Be careful to leave room for expansion when filling to avoid container rupture. This method is particularly suitable for making hot pot base or seasoning dipping sauce.

4. Blanch and freeze

The whole chili pepper is blanched in boiling water for 30 seconds and immediately chilled. After draining the water, it is packaged and frozen. Blanching water can destroy oxidase activity, better maintain color and texture, but it may lose some water-soluble nutrients. Suitable for brightly colored pepper varieties, suitable for cold mixing or quick stir frying after thawing.

5. Vacuum sealed freezing

uses a vacuum sealing machine to remove air from the packaging bag and freeze it, which can effectively prevent frostbite and oxidation. This method has a maximum shelf life of 12 months, but requires specialized equipment. Vacuum packaged chili peppers have the closest quality to fresh after thawing, making them suitable for commercial bulk storage or preservation of precious chili varieties.

When freezing and storing chili peppers, it is important to choose fresh peppers with moderate maturity and intact skin, and thoroughly dry the surface moisture before freezing. All frozen chili peppers should be labeled with a date and consumed within 6 months, as repeated thawing can accelerate quality deterioration. When using, choose to put it directly into the pot or thaw it naturally according to cooking needs. High temperature quick stir frying can maximize the retention of nutrients. There are differences in the freezing resistance of different varieties of chili peppers. Thicker fleshy varieties such as green peppers and colored peppers are more suitable for freezing, while thinner skinned varieties such as millet peppers are prone to softening after thawing. Long term storage is recommended to be divided into small portions to avoid repeated use of the entire bag.