Introduction
Currently, compound condiments such as spicy chicken-flavored chili sauce are popular on the market, and their sales are promising among industry insiders. In particular, Guiyang's "Laoganma" spicy chicken flavored spicy sauce has been most successfully promoted, providing opportunities for many manufacturers who want to produce such products to enter the market. However, since the production of this series of products requires high-temperature and high-pressure sterilization processes, it requires high production equipment, which has restricted some small and medium-sized enterprises. To this end, scientific researchers from Jining Knight Food Co., Ltd. have tackled the difficulties encountered by condiment manufacturers in producing spicy chicken-flavored spicy sauce, and introduced new processes and formulas for condiment manufacturers to learn from.
Production process: Refined vegetable oil → Fry (bone-in) chicken → Fry peanuts and soybeans → Add chili, salt, MSG, soy sauce, white sugar in sequence → Cook → Add Tianbo spices → Stir → Pack Bottle → cap → put into cage → steaming → take out cage → screw cap → steaming → finished product
Refer to the formula of refined vegetable oil 40%, coarse chili powder 7.2%, MSG 3%, salt 3%, white 1% sugar, 1% soy sauce, 0.3% soybeans, 23% peanut kernels (1/2-1/4 chopped kernels), 1% Tianbo flavor, 0.5% Tianbo chicken paste, chicken (with bones) 20%.
Key points of production operations
Prepare coarse chili powder: Select two types of chili peppers: Erjingtiao and Chaotian peppers, and crush them at a ratio of 1:1 to obtain coarse chili powder. Choose the ratio of these two peppers according to different spiciness. If you want the pepper to be more fragrant, increase the proportion of Erjingjiao; if you want to increase the spiciness, increase the proportion of Chaotian pepper; if you want the spiciness to be thick and spicy , increase the dosage of both at the same time.
Fried chicken
Chop the skin-on or bone-in chicken into small pieces and deep-fry until it begins to become charred and slightly brown. When frying, it is best to use medium heat for a long time. On the one hand, after frying the chicken bones, the oil can penetrate into the inside of the bones. The finished chicken bones will become crispy and taste better. On the other hand, the inside of the chicken bones will undergo high temperatures and will be damaged during the slaughtering process. Any remaining bacteria are completely killed.
Fried peanuts and soybeans: Put the peanut kernels and soybeans into the oil pan and fry until slightly brown.
Cooked chili powder and other seasonings
After the peanuts and soybeans are fried until slightly yellow, cook the chili pepper, salt, monosodium glutamate, soy sauce, and white sugar.
Pay attention to control the oil temperature during the cooking process. If the oil temperature is too high, the material will be easily fried and burnt, turning black and producing a bitter taste; if the oil temperature is low, the heating process will also easily cause the material to be burnt or produce a fishy smell; If you want the finished product to have a better color, you can add a certain amount of water and mix it with the chili powder before adding it to the pot. Be careful not to use too much water, as too much water may lead to bacterial contamination of the finished product and product delamination. Adding flavor: When the temperature of the material drops to 75℃-80℃, add Tianbo flavor and mix evenly. In terms of improvement and research and development of related flavors, several Tianbo flavors can be used for combination to obtain spicy chicken flavored spicy sauce with different flavor effects. If customers have special needs, they can be adjusted according to the flavor improvement plan provided by the company.
Bottling
Filling is carried out at room temperature, manually or with corresponding filling equipment, usually at a distance of 3-8 cm from the bottle mouth. It can be adjusted appropriately according to the bottle type.
Put the packaged bottle into the steamer, cover the bottle cap, and heat for steaming. The steam is heated to above 100°C (the temperature inside the bottle). Or boil it in boiling water for 30 minutes, and the temperature inside the bottle should not be lower than 100℃.
When the temperature in the steamer is above 100℃, take out the bottle, tighten the bottle cap, and then put the bottle into the steamer and cook for 30-40 minutes. It is equivalent to removing the hot air in the bottle during the process of "thermal expansion and contraction", and then sterilizing it to achieve "sterile" processing of the spicy sauce. Steam heating has a very good sterilization effect. If handled properly, the yield is quite high and the processing cost is very low. If handled improperly, a certain amount of waste will be produced.