T/QLY 192-2023 Ecological Qian food partner Guizhou slurry chili

Scope

Main technical content: 5. Processing technology and process flow 5.1 Using dried chili peppers as raw materials, they are roasted (charcoal roasting, oven roasting, high-temperature coal ash roasting, or salt-frying) to remove dust. They are pounded into coarse or fine pieces (or rubbed by hand) and then sealed and sterilized to produce finished products. 5.2 Preparation of raw materials 5.2.1 Dried chili peppers can be selected and de-stemmed by manual or mechanical methods. Impurities such as discoloration or other foreign substances are removed, and the mud, dust, and dirt adhering to the surface of the chili peppers are cleaned off. If necessary, the chili peppers are washed with clean water. 5.3 Frying or roasting 5.3.1 When frying dried chili peppers in a wok, the temperature should be gradually increased and the peppers should be stirred constantly until they are slightly charred on the surface. 5.3.2 After entering the roasting oven, the temperature of the dried chili peppers should be gradually increased. The drying temperature should be controlled between 60°C and 80°C, and the roasting temperature should be controlled between 100°C and 125°C to further evaporate the moisture in the chili peppers. 5.3.3 During the frying or roasting process, uneven heating and localized burning should be avoided. The moisture content of the chili peppers should be controlled between 5% and 10%. 5.4 Crushing and packaging 5.4 Using mechanical or manual pounding tools, the fried or roasted dried chili peppers, with or without added additives, are crushed into fine pieces or powder and mixed evenly, then packaged into finished products.

Development Information

Related Standards