Method for making hot pepper-pumpkin sauce
A production method and technology of pumpkin sauce, applied in the direction of food preparation, application, food science, etc., can solve the problem of single variety, etc., and achieve the effect of unique taste, rich nutrition and wide application
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[0016] Example 1:
[0017] Take 60kg of pumpkin puree and 1kg of table salt, pour 12kg of boiling water and stir, then add 100kg of chili sauce and 12kg of vegetable oil, heat to 90℃, keep stirring while heating to avoid scorching, transfer to a clean container for use, and use the heated sauce with gel Grind rubber twice until the sauce is fine and even, and sterilize at 95°C for 18 minutes after bottling to obtain the finished product.
Example Embodiment
[0018] Example 2
[0019] Take 150kg of pumpkin puree and 10kg of table salt, pour 20kg of boiling water and stir, then add 100kg of chili sauce and 20kg of vegetable oil, heat to 100℃, keep stirring while heating to avoid burnt, transfer to a clean container for later use, use the heated sauce with gel Grinder and grind three times until the sauce is fine and uniform, and sterilize at 100°C for 12 minutes after bottling to obtain the finished product.
Example Embodiment
[0020] Example 3
[0021] Take 100kg of pumpkin puree and 5kg of table salt, pour 15kg of boiling water and stir, then add 100kg of chili sauce and 15kg of vegetable oil, heat to 95℃, keep stirring while heating to avoid burnt, transfer to a clean container for later use, use the heated sauce with gel Grinder and grind twice until the sauce is fine and uniform, and sterilize at 98°C for 15 minutes after bottling to obtain the finished product.
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