Currently, the market popularity of spicy chicken flavor sauce and other composite condiments, sales by industry insiders optimistic. Especially Guiyang "Lao Ganma" spicy chicken flavor spicy sauce to promote the most successful, to many manufacturers who want to produce such products to provide an opportunity to enter the market. However, due to the production of this series of products by high temperature, high pressure sterilization process, the production equipment requirements are high, so that some small and medium-sized enterprises are limited. To this end, Jining Nate Food Co., Ltd. scientific researchers of condiment manufacturers in the production of spicy chicken flavor spicy sauce encountered in the difficult problem of the attack, the introduction of a new process and formula for condiment manufacturers to learn from.
Production process refined vegetable oil → frying (bone) chicken → frying peanuts, soybeans → add chili pepper, salt, monosodium glutamate (MSG), soy sauce, sugar → cooked → add Tianbo spices → stirring → bottling → put the lid → into the cage → cooking → take the cage → screw cap → cooking → finished products
References for the formula refined vegetable oil 40%, 7.2% of crude chili powder, monosodium glutamate (MSG) 3%, 3% of table salt, Sugar 1%, soy sauce 1%, soybean 0.3%, peanut kernel (1/2-1/4 broken kernel) 23%, Tianbao flavor 1%, Tianbao chicken paste 0.5%, chicken meat (with bone) 20%.
Operating points of production
Preparation of coarse chili powder: the choice of chili pepper varieties for the two chili peppers, Chao Tian Pepper two kinds of chili peppers, 1:1 ratio of crushing, to get the coarse chili powder. According to the different degrees of spiciness of these two chili pepper ratio, if you want the chili pepper flavor is more adequate, increase the proportion of two wattle; if you want to increase the spicy flavor, increase the proportion of Chaotian pepper; if you want the aroma and spicy flavor are thick, at the same time to increase the amount of the two.
Fried Chicken
Chop the skinned or boned chicken into small pieces and deep-fry until just starting to char and lightly brown. When frying, it is best to use medium heat for a long time is better, on the one hand, the chicken bone after frying to let the oil penetrate into the bone of the interior, the finished product of the chicken bone crunchy, taste better; on the other hand, the chicken bone of the interior after the high temperature, the process of slaughtering some of the residual bacteria are completely killed.
Frying peanuts and soybeans: put peanut kernels and soybeans into a frying pan and fry them until they are lightly browned.
Cooking chili powder and other seasonings
After the peanuts and soybeans are fried to a light brown, cook the chili pepper, salt, monosodium glutamate, soy sauce and sugar.
Cooking process, pay attention to the control of oil temperature, oil temperature is too high, the material is easy to be fried burnt black bitter taste; oil temperature is low, the heating process is also easy to lead to the material burnt or produce a raw fishy taste; if you want to make the finished product of the processing of color and lustre is better, you can add a certain amount of water before the pot of chili powder and chili powder mix before the pot. Note that the amount of water should not be too much, too much may lead to the finished product is contaminated by bacteria and product layering. Flavoring: When the temperature of the material drops to 75℃-80℃, add Tianbao flavor and mix well. For the improvement and development of related flavors, several kinds of Tianbao flavor can be used to cooperate, and different flavor effects of spicy chicken flavor can be obtained. If the customer has special needs, it can be adjusted according to the flavor improvement program provided by the company.
Bottling
Filling is done at room temperature, either manually or with the appropriate filling equipment, usually at a distance of 3-8 centimeters from the mouth of the bottle. According to the bottle type can be adjusted appropriately.
Packaged bottles into the steamer, while the lid, heating for steaming, steam heating to more than 100 ℃ (temperature inside the bottle). Or cook with boiling water for 30 minutes, the temperature inside the bottle is not less than 100 ℃.
When the steamer is at a high temperature of 100℃ or more, remove the bottle, tighten the cap, and then put the bottle into the steamer for 30-40 minutes. Equivalent to the "thermal expansion and contraction" process will be excluded from the bottle of hot air, and then after sterilization, to achieve the spicy sauce "sterile" treatment. Steam heating sterilization effect is very good, if handled properly, the yield is quite high, the processing cost is very low; improper processing, will produce a certain amount of waste products.