Shaanxi Kang New Pharmaceutical co., Ltd. , https://www.kangnewpharmas.com
Production of chili chips
(1) Process flow: Raw material→rebar, seed→slicer→immersion→drainage→vacuum frying→deoiling→cooling→packing (2) Operation points: 1 Raw material. Choose eighty-nine mature, no decay, pests, big, fresh green peppers and red peppers as raw materials. 2 to tendons, seeds. Cut two halves of the pepper longitudinally, dig inside the ribs and seeds, rinse with water, and drain. 3 slices. The scallops and seeds of the peppers are cut into pieces about 4 cm long and about 2 cm wide. 4 impregnation. The good chili peppers were immersed in the sugar solution. The sugar liquid was prepared by mixing 15% white sugar, 2.5% salt, and a small amount of monosodium glutamate in water. The sugar liquid temperature was 60° C., and the dipping time was 1-2 hours. . 5 Drain. Rinse the sugar on the surface of the chili flakes with clean water. 6 vacuum fried. The drained chili flakes are placed in a vacuum fryer for vacuum frying, the vacuum degree is not lower than 0.08 megapascal (Pa), the temperature is controlled at 80-85 DEG C, and the frying time is through the observation hole of the vacuum fryer See almost all the bubbles on the pepper flakes disappear. 7 oil removal. Some vacuum fryers have a deoiling function, and those that do not have a deoiling function need to be deoiled by a centrifuge. 8 cooling. The deoiled chili flakes are quickly cooled to 40-50°C and sent to the packaging room for packaging as soon as possible. 9 packaging. Vacuum inflated packaging is finished product.