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Technical requirements and precautions for the production process of chili sauce
Pepper is a common vegetable and its products are favored by consumers. However, the traditional chili products are relatively single, the ingredients are extensive, and the quality indicators are unstable. The author uses chili and natural spices and other materials. The chili sauce products made by fine processing have been greatly improved and improved in terms of spicy taste, nutrients, consistency and color. The technical requirements and precautions of the production process. as follows:
First, chili sauce production process
Heating, heating, heating, heating
Water→Aroma Thickener----→Chili Sauce----→Spices---→Fatty Spice---→Sweetener---→Colorant
Boiling
Chili slab
Heating and heating
---→Freshener, sour agent---→preservative---→packaging→finished product (chili sauce)
test
Second, the production technology of chili sauce
1. Raw material processing.
1 pepper billet. Fresh red peppers are used, processed and marinated to form a sauce. If dry pepper, salty pepper, chili powder, etc. are used instead, the ratio should be adjusted according to the quality standard of fresh pepper.
2 peanut butter. You should use high-quality pure peanut butter, or you can use peanuts to roast and peel the sauce.
3 sweeteners, fresheners. Sweet sauce, granulated sugar or a mixture of the two can be used as a sweetener, and the preservative is commonly used as a MSG, a taste nucleotide, and the like.
4 oil. Zui is easy to use sesame oil. Because of the aroma of sesame oil, high vitamin C content, it has strong antioxidant capacity, which is beneficial to prolong the shelf life of chili sauce.
5 other raw materials. Fresh spicy powder, citric acid, sorghum, red yeast rice, potassium sorbate (effective concentration 0.07% to 0.08%); fresh garlic, ginger, if no fresh products can be replaced with sauce products or dry powder. In addition, about 1% of the scallions are added to the raw materials, and the quality and flavor will be better.
2. Sauce operation.
1 Heat to boil. According to the control of specific raw materials, equipment and process technology, add about 20% of the total weight of raw materials in the lifting sandwich pot, then start the mixer, add the flavoring agent and thickener, mix well, and then grind the chili sauce. Add, continue to stir, heat to about 80 ° C, for 5 to 10 minutes, then add spices, sweeteners, coloring agents, preservatives and preservatives in turn, generally per pot operation time is 1 to 1.5 hours.
2 out of the pot to cool. The cooked chili sauce is placed in a hot, non-toxic aluminum or stainless steel container and transported to a storage or packaging workshop in time for cooling.
3 sampling test. The cooled products shall be sampled and tested according to requirements. The quality index can only be high or low. When there are indicators that are not in compliance, the reasons must be checked, and improvement measures should be made in time to ensure the quality of the products until the test is qualified.
Third, quality standards and packaging
This product does not have a national uniform quality standard. Generally, it is based on local or enterprise standards. The standards are as follows:
1. Sensory identification. Color: lemon brown, reddish, shiny. Aroma: Chili sauce is rich in flavor and has no other bad odor. Taste: fresh and sweet, sour and spicy. Form: pure and thick, slightly grain (if the twisted grinding rules are better).
2. Physical and chemical identification. Moisture ≥ 65%, chloride ≥ 7g / 100ml, total acid ≥ 1.2g / 100ml, total solids ≥ 30%.
3. Hygienic standards. With sauces.
4. Packaging. Chili sauce is generally available in three packaging formats: 5kg or 10kg drums or altars, 230g or 350g bottles, 100g or 150g plastic film and tin foil bags or toothpaste tubes.
Fourth, matters needing attention
1. Process technology should emphasize the quality of raw materials, ratio and other process technologies. In the whole process operation, the technical conditions should be strictly controlled. If the temperature and time are not well mastered, the quality and flavor of the product will be seriously affected.
2. In the whole process operation, the sub-item feeding can fully play the role of various excipients to prevent the loss of nutrients and achieve the purpose of safety and quality.
3. The production of chili sauce must be planned and scaled, and the management of procurement, processing, packaging and marketing should be strictly regulated. The quality of products should meet the requirements and specifications of food hygiene.
Shandong Longze Planetary Stirring Pan is suitable for mixing and heating cooking of various high-viscosity sauces: meat products cooked food processing industry (caviar, meat sauce, seafood sauce), seasoning industry (hot pot bottom material, instant noodle sauce), Vegetable sauce industry (ketchup, chili sauce, mushroom sauce, mushroom sauce), hotel and fast food (canteen cooking, soup), stuffing frying industry (jam, bean paste, preserved, jujube, gelatin) and other food processing industries .