Process flowchart for manufacturing aseptic green or red chilli paste

Dear All

Can anybody please help me in describing the process involved in manufacturing of aseptic green or red chilli paste. Requests to provide the flowchart with outlining the unit operations & their criticality.

Thanking All

SUJIT

Chilli being a produce you need to have a very rigorous vegetable cleaning and sanitisation program. Are you allowed to have preservatives? Is this going to be a chilled product or shelf stable? What level of pH are you allowed to have? What is your expectation on shelf life?

The product will be packed in aseptic bags. pH level till 4.2 is OK. Shelf life minimum 1 year.

Thanks to all who have replied but still I need further information on details of Aseptic Chilli Processing so as to design a HACCP Plan.

Please help.

With Regards

Sujit

Hello Sujit,

         Greenchilli paste should have pH below  4.0,if not it should be brought below 4.0.It should be pasteurised (for aseptic plant it should attend temp of 85 degree centigrade in hold tube,cooled and packed in aseptic bag).

Attached below spec for greenchilli paste

Hello Sujit,

         Greenchilli paste should have pH below  4.0,if not it should be brought below 4.0.It should be pasteurised (for aseptic plant it should attend temp of 85 degree centigrade in hold tube,cooled and packed in aseptic bag).

Attached below spec for greenchilli paste

This spec sheet is beautiful! 

Hello Guys.

i'm still new in this forum.

topic really interesting. and spec sheet is really helpful.

my question is. its the step can be apply to make a chili puree??

Thank and looking forward for your honest feedback.