business economics

F. Bottling and LABELING

1. Bottling
a. The process of packaging bottles sterilsai
Bottles used previously cleaned
and sterilized, how to cleaning and sterilizing bottles
can follow the following procedures:
Prior to use, the bottle must be washed prior
first with soap and rinsed thoroughly.
Sterilization treatment by means of: a bottle and cap
boiled in boiling water for 1 hour or
use a sterilizer at a temperature of 121oC for 15
minute with a position at the bottom of the bottle cap.
b. Revenue chillies into the jar (filling)
Under no circumstances put hot sauce in a bottle
that have been sterilized until it reaches 1-1 ½ cm
below the mouth of the bottle
The mouth of the bottle immediately sealed with
use tools caps for
avoid contamination in the product.
Furthermore, the bottle is heated (exhausting) in water
boil for 30 minutes or can be steamed
(Pasteurization) for 15 minutes.
Remove and let the bottle upside-down
for 5 - 15 minutes.
Reversal of the bottle at the end of the process must be seen
true. There must be no air bubbles, so that
SPO Chilli Processing
Directorate of Agricultural Product Processing
16th
The resulting sauce will not overgrown
fungi (mold).
Refrigeration
Further cooling of the bottle at a temperature
room.
2. Labeling
Once packaged, labeled chili sauce. Labels affixed
at the center of the glass body. Under the terms of PP.
69 of 1999 on Food Labeling and Advertising, on the label
Among other listed products trade composition
used, and the net contents chilli sauce, logo certification, and
expiration date.
G. STORAGE
Storage chilli sauce is done at room temperature,
have good air circulation, temperature does not exceed 300C
so it is not humid. Power save this chili sauce is one
years if packed in plastic bottles.
NOTE
During the ongoing processing, sanitation / hygiene equipment,
workers and the environment should be maintained properly. After completion of
process, the process must return all equipment is clean and
dry, so it's ready for use in subsequent processing.
SPO Chilli Processing
Directorate of Agricultural Product Processing
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Preparation
Seasoning
Preparation
solution
cornstarch
Cayenne
Sorting
Washing
Cabe rot, stalk
and foreign objects
Steaming 70 - 80oC
for 3-5 minutes.
Milling
Clean Water
Dirt
stick
Preparation
equipment
processing
Addition of Materials
Fastener Solutions
Cornstarch
(Flour: water = 1:3)
Cooking (temperature 80-100o C)
Addition of Additional Material
and Stirring
Preservative
(Sodium Benzoate)
and Regulatory
Acidity (acid
Vinegar)
Bottling and Labeling
Increase
Seasoning (salt,
pepper, sugar,
garlic)
Chilli Sauce
in packaging
Figure 3. Flowchart processing chilli sauce
SPO Chilli Processing
Directorate of Agricultural Product Processing
18th
Figure 4. Processing tools chilli sauce
Scale
Hammer Mill
Drawing tools
sterile bottles
Drawing tools
bottle filler
Stainless pans
Steel and Stoves
(Cooking)
SPO Chilli Processing
Directorate of Agricultural Product Processing