Production process of chili sauce using colloid mill

Chili sauce production involves a detailed process to ensure quality, flavor, and safety. Here's an overview of the key steps and requirements:

### **Process Flow**

1. **Raw Material Preparation**:

- Use fresh red chilies, marinate until ripe, and grind into a paste. Dried chilies, chili flakes, or powder can be substituted with adjusted ratios.

- Other ingredients include peanut sauce, sweeteners (sugar or sweet sauce), sesame oil, flavor enhancers (e.g., MSG), and preservatives like potassium sorbate.

2. **Sauce Preparation**:

- Mix ingredients in a lifting kettle, starting with 20% of the total weight.

- Add flavoring, thickener, ground chili sauce, and other components sequentially while heating to 80°C for 5–10 minutes.

- Cool the cooked sauce promptly and transfer it to sterilized containers for testing and packaging.

3. **Quality Testing**:

- Conduct sensory, physical, chemical, and hygiene evaluations.

- Ensure parameters like moisture (≥65%), chloride (≥7g/100ml), total acid (≥1.2g/100ml), and total solids (≥30%) meet quality standards.

4. **Packaging**:

- Package in various formats such as barrels (5kg/10kg), bottles (230g/350g), or bags (100g/150g).

### **Precautions**

- **Raw Material Quality**: Use high-quality ingredients and strictly control proportions.

- **Process Control**: Maintain precise temperature and time during production to preserve flavor and quality.

- **Hygiene Standards**: Adhere to food hygiene requirements throughout production, packaging, and storage.

By following these steps and maintaining strict quality control, chili sauce can achieve a rich, spicy, and glossy finish with a fresh and sweet flavor.