Processing of garlic chili sauce

This product is processed all over the place, and the flavor is also different. General processing techniques are as follows: 1, raw materials: garlic, fresh or dried red pepper, thickener, salt and so on. 2, raw material processing: fresh garlic peeled and smashed. Fresh red peppers are washed and beaten, and they can also be beaten with garlic. The proportions of the two are different because of different tastes. Spiced with garlic and more garlic, like hot chili peppers. Garlic and red peppers are heat-treated after mixing in a ratio of 1:1 or 0.5:1. 3, heating and concentrating: Thickener can be used carrageenan 1 ~ 2%, or with 0.7 ~ 1% sodium alginate, which sodium alginate to use five times the water soaked after a small fire heated homogeneous colloid. If it is carrageenan, it can be directly added into the garlic chili sauce by heating and boiling, and the sodium alginate should be in a uniform colloidal shape to be mixed and heated with the garlic chili paddle, adding 4 to 5% salt in the slurry, 0.2 ~0.3% cyclamate, 0.05% potassium sorbate, can be bottled by mixing and heating to boiling sauce. 4, bottling: 200 g four-rotary glass bottles. Be careful not to contaminate the bottle when it is bottled. The distance between the bottle and the top of the bottle is about 0.8 to 1 cm. After bottling, add 2 to 3 mm thick sesame oil to the top of the ingredients and cover and seal. 5. Sterilization: Heating in boiling water at 100 degrees Celsius for 15-20 minutes. 6. Cooling: Use a step-by-step cooling method to obtain the finished product.

Plant Extract

Essential Spices,Eucalyptus Oil,Cortex Moutan

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