| 摘要 |
The present invention consists in an industrial process for the manufacture of a sauce from Capsicum annum var. Glabriusculum chili, as well as the obtained product, which is different from the handmade traditional recipes used for manufacturing sauces and further seasonings without any standardization or regulation. The characteristic process of the invention is performed following good manufacturing practices and includes studies and chemical analysis performed by Public Centers of Research that warranty the quality of the process and the obtained product. The steps of the process include selecting and weighting the chili, thermally treating further components, milling, mixing with other components and bagging the resulting product at vacuum. The obtained product is a gourmet product that has the characteristic color and flavor of this chili highly preferred by consumers. The spicy level is controlled, thus warranting a consistent final of the product and less production adjustments . |
