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| The Processing Technology of Chilli Sauce |
| He Hongnian 1; Zhang Youlin 2 |
| 1Nongfeng High Grade Farm Production Company of China; Beijing 100020; 2The Department of Food Engineering of Shanxi Normal University |
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Abstract The key factors affecting the quality of chilli sauce were investigated,such as formula,oil temperature and thickening agent. The results showed that the better formula of raw material was 67g chilli powder,10g salt,17g spice C,17g spice D,2g ginger powder,1.1g sugar;cow grease was used as thickening agent which accounted for 14% of raw material;the optimum temperature of colza oil was 200℃ during processing chilli sauce.
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Received: 01 April 2001
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