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Spicy chicken flavor spicy sauce new technology

October 10, 2018

At present, the market is popular with spicy seasoning, such as spicy chicken flavored condiments. In particular, Guiyang “Laoganma” Spicy Chicken flavored spicy sauce has been the most successful promotion, providing many manufacturers who want to produce such products an opportunity to enter the market. However, due to the high temperature and high pressure sterilization process required to produce this series of products, the requirements for production equipment are relatively high and some small and medium-sized enterprises are restricted. To this end, researchers from Jining Knight Foods Co., Ltd. conducted research on the problems encountered by condiment manufacturers in the production of spicy chicken flavored spicy sauce and introduced new techniques and formulas for use by condiment manufacturers. Production Process Refined Vegetable Oil → Fried (Bone-Bone) Chicken → Fried Peanut, Soybean → Add Pepper, Salt, Monosodium Glutamate, Soy Sauce, White Sugar → Cooked → Add Tian Bo Spice → Mix → Bottling → Putting Lid → into the Basket → Cooking → Cage → Capping → Steaming → Finished Products Reference Formula Refined vegetable oil 40%, Crude Chilli Powder 7.2%, MSG 3%, Salt 3%, White Sugar 1%, Soy Sauce 1%, Soybean 0.3%, Peanut (1/2-1/4 broken kernel) 23%, Tianbo flavor 1%, Tianbo chicken paste 0.5%, chicken (with bone) 20%. Production operation points Preparation of crude chili powder: The pepper varieties used were two Vitex negundo and Chaotian pepper, and were crushed in a ratio of 1:1 to obtain crude chilli powder. The proportion of these two kinds of peppers is selected according to the degree of spiciness. If the scent of chilli peppers is more adequate, the proportion of vitex negundo will be increased; if it is to add some spicy taste, the proportion of chao peppers will be increased; if the savory flavor is thick , increase the amount of both. Fried Chicken: The skin or boned chicken is chopped into small pieces and fried until it starts to burn. The yellowish color prevails. It is better to use medium-fire for a long time during frying. On the one hand, the chicken bones are allowed to penetrate into the bone after frying. The finished chicken bones are brittle and have a good taste. On the other hand, the inside of the chicken bones is subjected to high temperatures during slaughtering. Some of the remaining bacteria are completely killed. Fry peanuts, soy beans: Place the peanuts and soybeans in a pan, which should be light yellow when fried. Cooked chili powder and other seasonings: After the peanuts and yellow beans are deep-fried, they are cooked on chili, salt, monosodium glutamate, soy sauce, and white sugar. During the cooking process, attention should be paid to the control of the oil temperature, the oil temperature is too high, and the materials are easily fried and blackened to produce bitterness; the oil temperature is low, and the heating process can easily cause the material to burn or produce raw odor; if the finished product color is to be processed It is better to add a certain amount of water and chili powder to the pot before adding it to the pot. Note that the amount of water should not be too much. Too much water consumption may result in bacterial contamination of the finished product and product delamination. Addition: When the temperature of the material is lowered to 75°C-80°C, add Tianbo flavor and mix well. In terms of improvement of related flavors and research and development, several flavors of Tian Bo fragrance can be used for matching, and spicy chicken flavored spicy sauces with different flavor effects can be obtained. If the customer has special needs, it can be adjusted according to the company's flavor improvement plan. Bottling: Filling at room temperature can be done manually or by filling equipment, usually 3-8 cm from the bottle mouth. According to the bottle type can be adjusted. Place the packaged bottle in a steamer, cover with a cap, and heat it for steaming. Heat the steam to above 100°C (temperature inside the bottle). Or boiled with boiling water for 30 minutes, the temperature inside the bottle is not lower than 100 °C. When the temperature in the steamer is above 100°C, remove the bottle and tighten the bottle cap. Place the bottle in the steamer and cook for 30-40 minutes. Equivalent to the "hot expansion and contraction" in the process of removing the hot air inside the bottle, and then sterilized to achieve the "sterile" treatment of spicy sauce. The effect of steam heating sterilization is very good. If handled properly, the finished product rate is quite high and the processing cost is very low; if not handled properly, a certain amount of waste products will be produced.

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