| 摘要 |
The bell peppers, once dried and with stems, seeds, pips and impurities removed, are placed to steep in water for the time required for the flesh to swell. Next, they pass through the machine which will separate the fleshy part from the skin, the flesh is then weighed and seasoned or dressed preferably with garlic or salt and optionally with chilli, or, alternatively, said ingredients are dispensed with, in which case the flesh will be placed solely in the presence of the water absorbed during the steeping stage. Finally, said flesh is placed in hermetically sealed sterilised containers. This results in a bell-pepper conserve which is especially suitable for use as a replacement for traditional bell pepper, both in the food industry and in the flavouring (spicing) of all types of stew.
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