How many ways can you make chili? Do you know how to do that?

1. Garlic sauce

(1) Processing process:

Dried pepper → washing → slicing → Dipping → Heating (vegetable oil → heating → cooling) → Cooling → filtration → heating (bean sauce, pasta sauce, sugar) → Adding garlic paste → sesame oil → stirring → Cooling → Sorting → Finished product.

(2) Processing technology key points:

① Raw material ratio. Red pepper 100 kg, garlic clove 300 kg, bean paste 200 kg, sweet bean paste 280 kg, vegetable oil, sesame oil 20 kg, sugar 200 kg.

② Material selection. Pepper dry and ingredients to choose to remove impurities, mildew material, wash drying or in the sun, water content should be in 10%, remove the stalk, fruit, and then cut into shreds.

③ Boil the oil. The edible vegetable oil was heated in the container until the oil smoked at a temperature of 200~ 210°C. The volatile oil was prepared into mature oil and then cooled to room temperature.

(4) Put the raw material into the cooled cooked oil, impregnated for more than 30 minutes, during which non-stop agitating, in order to absorb oil, the ratio of vegetable oil and raw material is 10:2.

⑤ Heat. Slowly heat the impregnated oil to boiling point, stirring constantly, until the peppers are yellowish brown and cease fire immediately.

⑥ Filter. Immediately after the cease-fire, remove the pepper pieces and ingredients, add garlic and sesame oil, impregnate the oil and cool to room temperature, then strain through a cotton cloth to clarify the oil. ⑦ After the filtration of chili oil and bean sauce, noodle sauce and sugar - heating, and fully stir cooling, divided into.

(3) Product features: yellow color sauce, strong garlic flavor, slightly spicy, delicious appetizer, easy to eat, is a compound condiment.

2. Hot bean sauce

Douban, which originated in Sichuan province, is made of chili and broad beans, with slightly different ingredients from manufacturer to manufacturer and home. A typical practice is described below.

Process flow

Broad bean → soaking → peeling and splitting → Soaking → steaming → cooling, inoculation and kojic making → Going into the tank for fermentation → airing → mixing (fresh green pepper → washing → salting → grinding paste) → sterilization → ripening → Finished product.

Key points of operation Technology

① Raw and auxiliary materials. Fresh chili paste 50kg, broad bean paste 50kg, salt 15kg.

② Make bean paste. After removing impurities, the broad beans are immersed in clear water to soak into the crease free skin, and then rinsed for 2 to 3 times, the section is not white, and the germination state when the drain, with 80~85°C 2% sodium hydroxide solution soaked for 4 to 5 minutes, remove the skin, continue to soak, fully imbibition, after the fish out to dry the surface water, steamed in the steamer for 2 hours, and then in the pot for 4 hours. Fry the flour until slightly charred. Remove and let cool.

Mix in flour at a ratio of 100:30, then add the kojak at 3% and continue heating to 38~40°C for a total of 24 hours. Stop heating, cool down to 28°C, hold for 48 hours, white bacteria appeared on the surface, and stir well, put into the greenhouse fermentation. First, the temperature was controlled at 28°C, and then increased to 30~36°C 8-12 hours later. After turning the beans, the beans were kept warm and fermented for 2~3 days. The fermented bean paste was mixed with 8% salt and an appropriate amount of raw water into the tank for fermentation. The fermented bean paste was stirred once a day within 1 week and once every 3 to 4 days after 1 week. The fermented bean paste was made after 25 to 30 days at a temperature of 30°C.

③ Make hot sauce. Red pepper with 10% salt and appropriate amount of water, pound together into pieces, every 1 kg chili paste 1.5 kg. (4) Finished product mixing. Mix the two sauces evenly according to proportion, add the remaining salt, heat sterilization, ripen the container, half a month later can be divided. ⑤ It can be sterilized at 85~ 95°C for 15~ 25 minutes after sealing. If not sealed packaging, can also add the total amount of 0.1% sodium benzoate anticorrosion.