Qiwei chili has a simple production process, low cost, and great market sales potential. It is suitable for small-scale food factories or home production in township enterprises. First, the process of raw material selection and processing → weighing mixing → component packaging → finished product. Second, the method of operation 1. Raw material formula (weight ratio) 50% chili powder,
Garlic Powder, sesame powder each 12%, Chenpi powder 11%, pepper powder, hemp kernel powder, seaweed silk each 5%. 2. Selection and treatment of raw materials (1) Pepper: Use fresh color, thick cortical and spicy flavors, and put in a drying tray with a gap at the bottom (available in wood, specifications are 100 cm in length, 60 cm in width, and 5 in height Centimeter is appropriate) Or spread in the lu mat to dry, or send into the drying room, drying in the drying cabinet (temperature above 60 °C). After crushed into fine powder, sealed for use. (2) Garlic: Use
Fresh Garlic, no damage, no bud fresh garlic, purple garlic is better. After washing, split the petals and soak in cold water for 1 hour. Remove garlic, remove, drain, and beaten with a beater or a colloid mill (add a proper amount of cold water when beating). The slurry was filtered with roving cloth to remove the residue. The garlic paste should be wrapped with a fine cloth in a timely manner and dehydrated manually (it can also be squeezed with a press or centrifuged to dehydrate). The wet garlic powder shall be immediately spread on a bamboo sieve or baking tray covered with a cloth, placed in a drying room with a constant temperature of 50°C or dried in a drying cabinet for 5-6 hours, and the humidity in the drying room shall be promptly discharged. The hot powder is made into a powder with a universal powder mill or a "wind-blown" type grinder and sealed for use. (3) Sesame and hemp kernels: Select fresh, uniform and full fresh grains, remove the impurities and roast them. Grind powder in time and seal it for use. (4) Citrus peel: Select fresh and mature citrus peels, dry them, or dry them in a drying room. Remove impurities, ground into fine powder, and seal them for use. (5) Zanthoxylum bungeanum: Use fresh produce, remove peppercorns and impurities, dry or dry, research into fine powder, and seal for use. (6) Laver: Use fresh-grade dry products of superior grade to remove impurities and sediment. After kneading, cut into filaments and seal them. 3. Weigh and mix the above raw materials in proportion to obtain the finished product of Qiwei pepper. Use food plastic bags at 25-50 grams per bag, 100-200 bags per carton. Note: 1 Preparation of finished powder should be formulated according to the actual amount of packaging, otherwise it is easy to absorb moisture deterioration. 2 bags require clean and dry, avoid sealing the finished powder.
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