Sour chilli sauce and its production process
A production process, hot and sour technology, applied in the direction of preservation of fruits/vegetables with acid, food preservation, food preparation, etc., can solve the problems of packaging, transportation and storage of hot and sour sauce, and achieve hot and sour, sweet and salty palatability, bright color Effect
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Embodiment 1
[0011] Embodiment 1 of the present invention: get bright red pepper 60%, salt 7%, ginger 2%, garlic 3%, white wine 1%, white granulated sugar 8%, tomato 5%, monosodium glutamate 2% and water 12%.
[0012] Remove the stalks of bright red peppers, remove rotten peppers and impurities, wash and dry, add 3% salt, 2% ginger, 2% garlic and 1% white wine, put them in a stainless steel grinder for stirring, and then put them in a constant temperature for Store and ferment in the fermentation tank in the cave at 16°C-18°C for one month to make sour pepper, using natural plant "rosemary" as an antioxidant; then take the prepared sour pepper, white sugar 8%, tomato 5 %, 4% salt, 1% garlic, 2% monosodium glutamate and 12% water, add them together into the colloid mill homogenization equipment, keep the temperature at 98°C and cook for 25 minutes, then use microwave with a critical temperature of 79°C to sterilize; In the filling space sterilized by ozone, the temperature is controlled at ...
Embodiment 2
[0013] Embodiment 2 of the present invention: get bright red pepper 55%, salt 8%, ginger 3%, garlic 2%, white wine 1.5%, white granulated sugar 10%, tomato 4%, monosodium glutamate 2.5% and water 14% make.
[0014] Remove the stalks of the bright red peppers, remove the rotten peppers and impurities, wash and dry, add 5% salt, 3% ginger, 1% garlic and 1.5% white wine, put them in a stainless steel grinder for stirring, and then put them in a constant temperature for Store and ferment in the fermentation tank in the cave at 16°C-18°C for one month to make sour peppers, using natural plant "rosemary" as an antioxidant; then take the prepared sour peppers, white sugar 10%, tomato 4 %, 3% salt, 1% garlic, 2.5% monosodium glutamate and 14% water, add them together into the colloid mill homogenization equipment, keep the temperature at 98°C and cook for 20 minutes, then use microwave with a critical temperature of 79°C to sterilize; In the ozone sterilized filling space, the tempera...
Embodiment 3
[0015] Embodiment 3 of the present invention: get fresh red pepper 65%, salt 6%, ginger 1%, garlic 3.5%, white wine 0.5%, white granulated sugar 6%, tomato 7%, monosodium glutamate 1% and water 10% make.
[0016] Remove the stalks of the bright red peppers, remove the rotten peppers and impurities, wash and dry them, add 3% salt, 1% ginger, 1.5% garlic and 0.5% white wine, put them into a stainless steel grinder for stirring, and then put them in a constant temperature for Store and ferment in the fermentation tank in the cave at 16°C-18°C for one month to make sour pepper, use natural plant "rosemary" as antioxidant; then take the prepared sour pepper, white sugar 6%, tomato 7% %, 3% salt, 2% garlic, 1% monosodium glutamate and 10% water, put them together into the colloid mill homogenization equipment, keep the temperature at 100°C and cook for 30 minutes, then use the microwave with a critical temperature of 80°C to sterilize; In the ozone sterilized filling space, the temp...
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