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How to make chili sauce using a Gas Heated Cooker Mixer?

2024-12-13 10:51

Raw material preparation

1. Pepper selection: Select fresh， non-rotten， and pest-free peppers. Choose pepper varieties according to product positioning. Remove the stalks and impurities from the peppers， wash them with clean water， and then drain the water.
2. Ingredient preparation: Prepare other ingredients， such as garlic， ginger， salt， sugar， vinegar， cooking oil， etc.
3. Spices preparation: If you need to add spices to increase the flavor， such as star anise， cinnamon， bay leaves， etc.， choose high-quality spices. The spices can be washed slightly to remove the dust on the surface， but do not soak them for a long time to avoid the loss of fragrance.
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Equipment preheating and inspection

1. Preheating: Open the gas valve of the gas heating mixer and preheat the equipment. Set the temperature in the appropriate range， generally around 100-120℃. This temperature helps peppers and other raw materials to be heated quickly and evenly during the mixing process， and can effectively stimulate the aroma of the raw materials.
2. Check the equipment: While preheating， check whether the mixer's stirring paddle can operate normally and whether the speed meets the requirements. Check whether the gas pipeline is tightly connected and whether there is any gas leakage. Professional gas leak detection tools can be used for detection to ensure the safety of the equipment. At the same time， check whether the temperature control system is accurate to avoid excessively high or low temperatures affecting the quality of the chili sauce.
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Frying process

1. Add oil: When the equipment is preheated， add an appropriate amount of cooking oil to the mixer. The amount of cooking oil depends on the amount of chili and the greasy degree of the product. Generally， the amount of cooking oil is about 30% - 50% of the weight of the chili. After adding the cooking oil， let it heat slightly in the mixing pot.
2. Add spices: If spices are prepared， you can first put the spices in hot oil and stir-fry over low heat. Let the aroma of the spices fully blend into the oil. This process takes about 3 - 5 minutes. Pay attention to the color changes of the spices during frying to avoid the spices from being burnt， which affects the taste and color of the chili sauce. Burnt spices will produce bitterness and destroy the overall flavor of the chili sauce.
3. Add peppers and ingredients: After the spices are fried， pour the drained peppers into the blender， and add garlic， ginger， salt， sugar， vinegar and other ingredients. Turn on the stirring function and adjust the stirring speed to the appropriate gear so that the peppers and ingredients can be fully mixed. The stirring speed is generally controlled between medium and high speed to avoid splashing of peppers and other raw materials.
4. Stir-frying process control: While stirring， continue heating. As the heating time increases， the color of the peppers will gradually darken and the water will slowly evaporate. This process requires constant observation of the state of the chili sauce. The frying time is usually about 20-40 minutes， depending on the amount of peppers and the power of the equipment. Pay attention to controlling the temperature to avoid local overheating that causes the chili sauce to burn. The chili sauce can be heated evenly by fully stirring with a stirring paddle.
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Quality inspection and adjustment

1. Sensory inspection: During the frying process， sensory inspections should be carried out regularly. By observing the color of the chili sauce， normal chili sauce should have a bright red color or present a corresponding color according to the variety of peppers. Smell its aroma， there should be a strong aroma of chili and a mixture of other ingredients. Taste its flavor to check whether the spicy， salty， sour， and sweet tastes are balanced and whether they meet the expected taste of the product.
2. Texture detection: Check the texture of the chili sauce to see if it has reached the expected consistency. If you feel that the texture is too thin， you can extend the frying time appropriately to allow the water to evaporate further; if the texture is too thick， you can add some cooking oil or water to adjust it. At the same time， test the granularity of the chili sauce. If you want the chili sauce to be more delicate， you can increase the stirring speed or extend the stirring time.
3. Ingredient detection (optional): For some strict food processing plants， the ingredients of the chili sauce may be tested during the production process， such as testing capsaicin content， salt content， acidity and other indicators to ensure that the product meets quality standards and food safety requirements.
4. Microbiological detection Perform microbiological testing on chili sauce regularly to ensure that the product meets food safety standards. You can entrust a professional testing agency to conduct the test， or equip the factory with microbiological testing equipment.
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Packaging and storage

1. Packaging material preparation: Choose appropriate packaging materials， such as glass bottles， plastic bottles or soft packaging. The packaging materials must meet food safety standards， have good sealing and barrier properties， and can prevent the chili sauce from being contaminated and deteriorated by the external environment. Before packaging， the packaging materials must be disinfected， and ultraviolet disinfection， high-temperature disinfection， etc. can be used.
2. Packaging while hot: After the chili sauce is made， package it while it is hot. You can use an automatic filling machine to put the chili sauce into the packaging container and then seal it quickly. Packaging while hot is conducive to killing some microorganisms in the packaging container and can reduce the contamination of the chili sauce during the cooling process.
3. Storage conditions: Place the packaged chili sauce in a cool， dry and ventilated warehouse. The temperature of the warehouse is generally controlled at around 15-25℃， and the humidity is controlled at around 60%-70%. Avoid direct sunlight to prevent the chili sauce from deteriorating. At the same time， it should be classified and stored according to the production date and batch for easy management and traceability.    

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Shandong Longze Machinery Co., Ltd. is a scientific research, production, sales service in one of the enterprises. Located in the famous dinosaur town - Zhucheng, the company over the years committed to the development trend of the food industry, the traditional hand-workshop processing reform for the automation, standardization of production. Through automation design and manufacturing for enterprises to save manpower, improve production rate, reduce production costs. Service customers include baking fillings fried industry, meat products cooked food processing industry, condiment industry, candy industry, vegetable corn processing industry, hotel supplies and fast food and other food processing industry, providing heating and cooking frying, vacuum concentration, sterilization Disinfection and other series of equipment.

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