VEGETABLE HOT CHILI SAUCE MADE IN VIETNAM WITH ISO 22000:2005,Vietnam cholimex chinsu Roza Sriracha price supplier

1. Check

- Ingredients (salt, sugar, seasoning powder, DL-alanine, glycine…) are checked carefully before produced. If the ingredients do not meet the requirements in criterion of quality, they will be rejected.

- When recevied, pure ingredients are checked some basic standards as: salt content, total nitrogen. Then, pure ingredients are pasteurized in oder to stabilize quality, aninihilate microorganisms and create good conditions to reject impurities.

- After pasteurized, pure ingredients are filtrated : pre-filtration and fine-filtration in order to reject impurities, dregs.

2. Blending 1

After check and preliminary treatment, ingredients are blended follow a particular rate in a tank and stirred into an identical state which is suitable for criterion of technique.

3. Pasteurization

After blended, mixed solution are cooled down 40 degrees Celsius and pasteurized once more time to reject pestiferous microorganisms, stabilize quality of products.

- Pasteurized at 80-100 degrees Celsius during 5-10 minutes.

4. Blending 2

Color and flavouring are check carefully in quality then scaled follow a suitable rate and mixed into products in order to meet the standard requirements in color, flavour.

5. Filtration

The last step is filtrate again in order to reject wavering things and ensure transparent solution.

6. Stabilizing

After filtration, the product will store in a stable tank in order to increase the coordination of ingredients, reduce make dreg phenomenon, keep structure of product.

7. Bottling

Use automatic filling system to ensure quality of the product.

8. Store

After bottled, the product is stored in the warehouse with preservation standard follow regulations of Ministry of Health and company’s standard.