Detailed Production Process of Canned Flavor Oil Chili Garlic Sauce

Garlic is the stem of the lily family plant garlic, also called hu garlic, hu, single-clove garlic, etc. It originated in western Asia and is cultivated throughout the world. In China, the main producing areas are Shandong, Anhui, Jiangxi, ** and others. Garlic contains large amounts of protein, amino acids, vitamins, fats, trace elements and sulfides that are beneficial to the human body. Garlic has a high content of carbohydrates and trace elements. The amounts of various nutrients in every 100 grams of fresh garlic are: water 70 grams, protein 4.4 grams, fat 0.2 grams, carbohydrates 23 grams, crude fiber 0.7 grams, calcium 5 milligrams, phosphorus 44 milligrams, iron 0.4 milligrams, vitamin B1 0.24 milligrams, vitamin C 3 milligrams, among which special components such as allicin and alliinase constitute the special flavor of garlic. Garlic has functions such as antibacterial and anti-inflammatory effects, prevention and treatment of hyperlipidemia, resistance to atherosclerosis, anti-tumor, anti-diabetes, protection of liver function, antioxidant and anti-aging effects. It can prevent the chemical synthesis of nitrosamines in the body and prevent the carcinogenic effect of N-nitrosamines. Garlic also has a cosmetic effect. SOD and reducing sulfides have the effect of eliminating oxygen free radicals and preventing oxidative aging of life. The combination of allicin and lipids has a function comparable to vitamin E and can achieve anti-aging and cosmetic effects. Garlic has relatively high contents of carbohydrates and protein, many types of nutrients, and contains a variety of synthesis and decomposition enzyme systems. Based on the traditional garlic sauce ingredients and seasoning methods, with the goal of realizing industrialized production, this develops garlic resources, improves the conversion rate, and provides consumers with a natural multifunctional health-care garlic chili canned product that is convenient to eat, store and carry and meets hygiene requirements. The product has a reddish-brown appearance, a rich fresh garlic flavor, distinct garlic, sesame and red chili, and an oily luster. It is suitable for eating with dipping sauces, dumplings, sliced boiled pork, seafood, cold dressed vegetables and other foods.

I. Raw Material Formula (1) Raw materials: fresh garlic, sunflower salad oil, red chili, white pepper, salt, monosodium glutamate, white sesame, etc. (2) Formula: garlic 5 kg, salad oil 4.5 kg, salt 3 kg, dried chili 0.7 kg, white sesame 1.5 kg, pepper powder 0.2 kg, ginger powder 0.2 kg.

II. Process Flow. Fresh garlic -> peeling -> cleaning -> soaking and pickling -> dicing -> frying in oil -> blending -> cooling -> filling into cans -> sterilization -> cooling -> finished product

III. Key Operation Points (1) Material selection: select fresh garlic with large cloves, thick flesh, no mold or rot, and no pests or diseases, and remove impurities. (2) Peeling: remove the outer skin of garlic by hand. (3) Cleaning: wash the peeled and stem-removed fresh garlic and red chili with clean water, and remove foreign matter and impurities contained in them. (4) Soaking and pickling: first prepare a 10% salt solution, and soak and pickle the cleaned fresh red garlic for 4-6 hours, in order to maintain the original color of the garlic and prevent oxidation. (5) Dicing: after the fresh garlic is pickled, cut it with a kitchen knife into uniformly sized strips and granules, or grind it with a coarse-hole plate meat grinder. At the same time, cut the red chili into strips and shreds. (6) Frying in oil and blending: first heat the sunflower oil to boiling, then turn off the heat source, and after it cools slightly, add the cut garlic granules to fry in the oil, and add the chili and stir. Then, while stirring, add other seasonings, salt, etc. into the pot in a certain proportion and stir the mixed material evenly. (7) Cooling and filling into cans: to facilitate filling, lower the temperature of the mixed material to about 50°C. Then, by hand, put the mixed garlic sauce into clean, dry glass jars. When filling, note that a layer of oil should cover the material. This makes it convenient to observe the color of the product and helps prevent oxidation and deterioration. (8) Sterilization: after filling, sterilization must be carried out immediately. The sterilization temperature is 80°C and the time is 10 minutes. Note that too long a sterilization time will cause garlic browning, and the effective components in garlic will be destroyed, affecting quality; too low a temperature will fail to achieve the sterilization purpose. (9) Cooling: after sterilization, rapidly cool to room temperature. (10) Finished product inspection: place the finished product for a certain period of time and observe changes in its quality. The color should remain original, uniform, and without browning.

IV. Product Quality. The product is a uniform thick sauce, with solid materials immersed in clear oil, reddish-brown in color, oily and glossy, with a rich garlic aroma, a mild and palatable fresh spicy taste, and no bitter or off-flavors. The canned oil chili garlic sauce produced by this process has a reddish-brown color, a thick body, and a rich garlic aroma. It has multiple health-care effects such as lowering blood lipids and blood sugar, anti-cancer and cancer prevention, and anti-aging. It is suitable as a seasoning for foods such as dipping sauces, dumplings, sliced boiled pork, seafood, vegetables and vermicelli. It is a rare multifunctional health-care product with great development potential and a potential market.