辣椒酱相关技术指标:
1.工艺流程
原料选择→清洗→晾晒→腌制→成品
2.操作方法:选择鲜红辣椒为原料并去柄,洗净后加盐(盐用量为原料的20-25%),粉碎成糊状入池。
3.产品质量要求:色泽鲜红、质地细腻。
4.产品规格:6mm (6目)
5.盐度:20-25%
6.品种:我们选用的是子弹头和新一代。(辣度较高)
7.包装30公斤/蓝色塑料桶(或者根据客户需求)
8.30公斤塑料桶的尺寸:30*30*46.5mm=0.041立方米
9.成分:盐(20-25%)、辣椒(80-75%)
chili sauce indicators .
1.the materials chosen→clean→air→curing →finished
2. method:red pepper for the materials chosen to handle, and wash with salt(salt in the volume of raw materials for the 20 to 25%), smash into a paste into the pool.
3. the product quality requirement:color red, fine texture.
4. the product specifications:6mm (six accounts)
1.name of commodity :chili paste2. ingredients:chili、salt3.specifications:6mm4. net wt : 30kg5. packing unit : 30kg/drum8. plastic bucket size:30*30*46.5cm9. ingredients: salt(20-25%)、chili(80-75%)
永年县孟德食品有限公司
薛孟的
13513305572
永年县小龙马乡北沿村