Large scale fully automatic chili sauce production line, designed and manufactured throughout the entire process from raw material processing to finished product packaging and storage! The chili sauce products made from chili and natural spices through fine processing have significant improvements and enhancements in terms of spiciness, nutritional content, thickness, and color

The production process technology and requirements are as follows:

1、 Process flow

Heating Heating Heating Heating Heating Heating Heating

Water → Flavor Thickener — → Chili Sauce — → Spices — → Fats — → Sweetener — → Coloring Agent

Boil ↑

Grind chili paste

Heating, Heating, Cooling

—→ Freshman Aid, Sour Agent — → Preservative — → Packaging → Finished Product (Chili Sauce)

test

2、 Process technology

1. Raw material processing. ① Chili paste. Select fresh red chili peppers, process and marinate them until mature, then grind them into a sauce for later use. If dry chili peppers, salted chili flakes, chili powder, etc. are used instead, the ratio should be adjusted according to the quality standards of fresh chili peppers Peanut butter. High quality pure peanut butter should be used, or peanut kernels can be roasted, peeled, and ground into sauce Sweetener and flavoring agent. Sweet sauce, sugar, or a mixture of both can be used as sweeteners. Common preservatives include monosodium glutamate, flavor enhancing nucleotides, etc Oil. It is best to use sesame oil because it has a strong aroma, high vitamin C content, and strong antioxidant capacity, which is beneficial for extending the shelf life of chili sauce Other raw materials. Fresh spicy powder, citric acid, sorghum wine, red yeast, potassium sorbate (effective concentration of 0.07% to 0.08%); Fresh garlic and ginger can be replaced with soy sauce or dry powder if there are no fresh products available. In addition, adding about 1% scallions to the raw materials will improve the quality and flavor.

Table 1. Raw Material Formula (%)

Raw material ratio Raw material ratio Raw material ratio

Chili Paste 70 Freshman Aid 0.7 High Fruit 2.2

Peanut butter 7 Garlic 2.5 Sesame oil 7

Sweetener 6 Ginger 2.5 Potassium sorbate 0.1

2. Sauce making operation. ① Heat and boil. According to the control of specific raw materials, equipment, and process technology, add about 20% of the total weight of raw materials to the lifting sandwich pot, then start the mixer, add flavorings and thickeners, mix thoroughly, and then add the finely ground chili sauce. Continue stirring and heat to around 80 ℃ for 5-10 minutes, then add spices, sweeteners, coloring agents, preservatives, and preservatives in sequence. Generally, the operating time for each pot is 1-1.5 hours Cool out the pot. Take the processed chili sauce out of the pot by heat, usually stored in clean and disinfected aluminum or stainless steel containers, and promptly transported to the storage or packaging workshop for cooling and later use Sampling and testing. Take samples and test the cooled products according to the requirements, and the quality indicators can only be high and not low; When there are indicators that do not meet the requirements, the reasons must be checked and improvement measures must be formulated in a timely manner to ensure product quality, and packaging can only be carried out after passing the inspection.

Quality standards and packaging

There is no national unified quality standard for this product, and generally local or enterprise self determined standards are used. The reference standards are as follows:

1. Sensory identification. Color: Lemon brown, slightly red, glossy. Aroma: The chili sauce has a strong aroma and no other unpleasant odors. Taste: Fresh and sweet, suitable for sour and spicy flavors. Form: Pure and thick, slightly grainy (better if finely ground).
2. Physical and chemical identification. Moisture content ≥ 65%, chloride content ≥ 7g/100ml, total acid content ≥ 1.2g/100ml, total solid content ≥ 30%.
3. Hygiene standards. Same type of sauce.
4. Packaging. Chili sauce generally comes in three packaging forms: 5kg or 10kg barrels or jars, 230g or 350g bottles, and 100g or 150g bags or toothpaste tubes made of plastic film and tin foil.

4、 Precautions

During processing and production, emphasis should be placed on the quality of raw materials, proportioning, and other technological processes. Strictly control the technical conditions throughout the entire process operation. If the temperature and time are not well controlled, it will seriously affect the product quality and flavor.

In the entire process operation, using sub item feeding can fully utilize the role of various auxiliary materials, prevent nutrient loss, and achieve the goal of safety and quality assurance.

3. The production of chili sauce should be planned and scaled, with strict regulations on procurement, processing, packaging, and marketing management. The product quality should meet food hygiene requirements and standards.