(1) Raw material selection Select fresh, complete leaves, cut away the aged parts, remove impurities, rinse with water twice, and wash away sediment.
(2) Pre-cooked with 0.2% citric acid water. After boiling, the dish was placed in blanching for 2 minutes. Pre-cooked water should be 10 times that of the raw material, and after cooking, remove it and immediately cool it in flowing water to make it quickly and thoroughly.
(3) Slice the cold-cut vegetables by the size of the bag. A 24.5 cm long bag can be cut into 14 to 15 cm segments.
(4) Bagging Weigh the raw materials by 65% ​​of the weight of each finished product bag. Pay attention to the base of the petiole downwards and the curled leaves upward to make it neat and beautiful. The vegetables to be loaded are at least 50 cm below the mouth of the bag. When hand bagging is used, the inner wall of the composite bag must not be contaminated. After bagging, clean the inner mouth with a dry clean towel to ensure that the seal is sealed.
(5) Add 0.15% citric acid, 1% salt, and 0.1% calcium chloride to the boiling water. After being boiled, it is filtered and put into the drum. When it is cooled to no vapor, it is added into the compound bag. When adding soup, it is best to use a filling machine to prevent the soup from sticking to the inner wall of the bag door and affect the sealing quality.
(6) Immediately after sealing and bagging, the sealing width should be greater than 0.6 cm.
(7) During the sterilization of the sterilized composite bag, the collapse of the composite bag due to the expansion of residual air in the bag. Therefore, it is necessary to adopt counter-pressure sterilization of the wild vegetables in the composite bag flexible packaging. Sterilization method is 5 minutes -25 minutes -10 minutes/100°C; sterilizing pressure is 49 ~ 98 kPa, cooling pressure is 78.4 ~ 117.6 kPa.
(8) Quality inspection After cooling the flexible packaging, wipe the water droplets outside the bag and check for cracks. And sampling a certain number of finished bags on the 37 °C incubator cultured for 7 days, check the bag for turbidity and swelling bags. Qualified people are labeled and packed. Store in a cool, ventilated place. For sale.
(2) Pre-cooked with 0.2% citric acid water. After boiling, the dish was placed in blanching for 2 minutes. Pre-cooked water should be 10 times that of the raw material, and after cooking, remove it and immediately cool it in flowing water to make it quickly and thoroughly.
(3) Slice the cold-cut vegetables by the size of the bag. A 24.5 cm long bag can be cut into 14 to 15 cm segments.
(4) Bagging Weigh the raw materials by 65% ​​of the weight of each finished product bag. Pay attention to the base of the petiole downwards and the curled leaves upward to make it neat and beautiful. The vegetables to be loaded are at least 50 cm below the mouth of the bag. When hand bagging is used, the inner wall of the composite bag must not be contaminated. After bagging, clean the inner mouth with a dry clean towel to ensure that the seal is sealed.
(5) Add 0.15% citric acid, 1% salt, and 0.1% calcium chloride to the boiling water. After being boiled, it is filtered and put into the drum. When it is cooled to no vapor, it is added into the compound bag. When adding soup, it is best to use a filling machine to prevent the soup from sticking to the inner wall of the bag door and affect the sealing quality.
(6) Immediately after sealing and bagging, the sealing width should be greater than 0.6 cm.
(7) During the sterilization of the sterilized composite bag, the collapse of the composite bag due to the expansion of residual air in the bag. Therefore, it is necessary to adopt counter-pressure sterilization of the wild vegetables in the composite bag flexible packaging. Sterilization method is 5 minutes -25 minutes -10 minutes/100°C; sterilizing pressure is 49 ~ 98 kPa, cooling pressure is 78.4 ~ 117.6 kPa.
(8) Quality inspection After cooling the flexible packaging, wipe the water droplets outside the bag and check for cracks. And sampling a certain number of finished bags on the 37 °C incubator cultured for 7 days, check the bag for turbidity and swelling bags. Qualified people are labeled and packed. Store in a cool, ventilated place. For sale.
The Dehydrated Chili Products Group is a leading manufacturer and supplier of high-quality chili products, specializing in chili flakes, Chili Crushed, and Chili Powder. With a passion for flavor and a commitment to excellence, we have established ourselves as a trusted name in the industry.
Our chili flakes are made from carefully selected, sun-dried chili peppers that are then crushed to the perfect size to add a fiery kick to any dish. These flakes are versatile and can be used in various cuisines, from Mexican to Asian, to enhance the taste and spice level of your favorite recipes.
For those who prefer a finer texture, our chili crushed is a popular choice. Made from the same premium chili peppers, these crushed flakes provide a more concentrated flavor and are perfect for adding a punch to sauces, marinades, and soups.
In addition to our flakes and crushed products, we also offer chili powder, a staple in many kitchens. Our chili powder is made from a blend of carefully selected chili peppers, ground to a fine consistency, and packed with rich flavors. It is an essential ingredient for creating flavorful chili con carne, seasoning meats, and adding a touch of heat to various dishes.
At the Dehydrated Chili Products Group, we take pride in our commitment to quality and food safety. Our products undergo rigorous testing and adhere to strict industry standards to ensure that you receive only the finest chili products. Whether you are a home cook or a professional chef, our range of chili flakes, chili crushed, and chili powder will elevate your culinary creations to new heights.
Our chili flakes are made from carefully selected, sun-dried chili peppers that are then crushed to the perfect size to add a fiery kick to any dish. These flakes are versatile and can be used in various cuisines, from Mexican to Asian, to enhance the taste and spice level of your favorite recipes.
For those who prefer a finer texture, our chili crushed is a popular choice. Made from the same premium chili peppers, these crushed flakes provide a more concentrated flavor and are perfect for adding a punch to sauces, marinades, and soups.
In addition to our flakes and crushed products, we also offer chili powder, a staple in many kitchens. Our chili powder is made from a blend of carefully selected chili peppers, ground to a fine consistency, and packed with rich flavors. It is an essential ingredient for creating flavorful chili con carne, seasoning meats, and adding a touch of heat to various dishes.
At the Dehydrated Chili Products Group, we take pride in our commitment to quality and food safety. Our products undergo rigorous testing and adhere to strict industry standards to ensure that you receive only the finest chili products. Whether you are a home cook or a professional chef, our range of chili flakes, chili crushed, and chili powder will elevate your culinary creations to new heights.
Dehydrated Chili products, flakes, crushed, powder
Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com