business economics

E. PROCESSING

1. Sorting / Sorting
This segregation must be done to separate the
standard that will be used to make chili sauce. material
standard is selected to have the rank
optimal maturity above 60%, and no foul.
Chilli stalks and damaged parts should be discarded.
2. washing
Washing to clean raw materials from dirt,
remnants of pesticide residues that usually contain a lot of
pesticide residues, and contamination of raw materials, after washing
material drained.
3. steaming
Red pepper that has cut the stems steamed in
temperatures around 70 - 80oC for 3-5 minutes.
4. preparation of spice
Seasonings that will be used in chili sauce mashed
first the garlic, salt, pepper, and sugar.
5. milling
Materials - materials that have been steamed until finely ground
with a hammer mill or blender.
6. The addition of binder
Binder used is cornstarch.
Cornstarch dissolved in water by comparison
cornstarch: water = 1:3. The material is mixed evenly
with chillies that have been milled to form a slurry
chili.
7. concoction
The slurry is heated and added chili seasoning
mashed. then stirred while heated with fire
that is not too big to boil and reach
the desired viscosity
SPO Chilli Processing
Directorate of Agricultural Product Processing
15th
8. The addition of preservative and acidity regulator
Given at the end of the process and mix evenly. acid
vinegar are added to the slurry chillies measured up
with a maximum acidity reached pH chilli sauce
4.0. Cooking is stopped when the dissolved solids sauce
achieve at least 20% w / w (20o brix).