Ghost chili pods2: extra-hot pods kuuru—a nafa ka bon funteni na wa?

Ni aw bɛ baara kɛ ni mɔni funtenimaw ye, ni kasa ɲagaminenw ye, walima ni R&D ye ka ɲɛsin kapisasini bɔlenw ma, n’a sɔrɔ aw ye jiginni sabatilen kɔlɔsi ka taa kilisi la min bɛ se ka tugu, min ka suma tuma bɛɛ. N’i ​​ye tiɲɛ fɔ, “gundo funteni” donw bɛ ka dɔgɔya; Sannikɛlaw b’a fɛ ka Scoville baarakɛcogo segin-segin ani ka mikro. o yɔrɔ de la . chili pods chili2. A bɛ ka jateminɛ kɛ—a falenna Yunnan, a bɛ baara kɛ Hebei, ani a jɔyɔrɔ bɛ Ameriki/EU sugu la ni Shu laɲini ~600.000 fɔlen ye. Podi misɛnninw, fari kurulen, punch belebele.

Fɛn fila: funteni min bɛ se ka fɔ ka ɲɛ ani ka fɛnw dilan minnu bɛ saniya. Kunnafonidila caman b’a fɔ ko funteni kurulen bɛ i n’a fɔ “tiɲɛnen”—a tɛ sɛgɛn surun ye, nka jeninida sabatilen don min bɛ taa ni tobili ye. Wa, ɔwɔ, ɲinini barika ka bon Ameriki ni Erɔpu jamanaw na, a dɔw la, bawo, fɛntigiw b’a fɛ kabakow ka dɔgɔya mikro ni ji la ni u bɛ sɛgɛsɛgɛli kɛ.

• Materiel rure: Chili kɔgɔlen ka bɔ Yunnan; Suman tigɛ ni a bɛ kɛ a kuncɛ bilenman na.
• Jala fɔlɔ: Tile jalen walima farikolojidɛsɛ min bɛ kɛ ka a dɔgɔya walasa ka kapisayisinayiw mara.
• Saniya & Destemming: Mekaniki + Manuel.
• Sorting: optique color sorters; Dunanw ka fɛnw sɛgɛsɛgɛli; Nɛgɛ dɔnni (Fe/non-Fe/SS).
• Moisture tuning: Finish-Dry to Spec; Balannako.
• sɛgɛsɛgɛli : HPLC ka ɲɛsin kapisaisiniw ma (AOAC 995.03); Micro per ISO 4833-1/21527; Salmonella per Bam. [1][2][3]
• pake: azote flush bɛ se ka kɛ; Tamper-efficient sigilanw.
• Sɛbɛnw: Lot Traceability; COA ka ɲinini kɛ; labeli sannikɛla kelen sugu la (misali la, Codex/US). [4] .

Aw bɛ a kɛ ka a kɛ : mɔni funtenimaw, kilisi tuluw, sogomuguw, dumunifɛnmuguw, ramen basiw, kasa ɲagaminenw, ani ka bɔ kapisiyini na R&D la. Nafa minnu bɛ sɔrɔ a la, olu dɔw ye aromatikiw ye minnu bɛ kɛ ka fɛn dɔw kɛ minnu bɛ kɛ ka fɛn dɔw kɛ, minnu bɛ kɛ ka fɛn dɔw kɛ ka u kɛ fɛn ye min bɛ kɛ ka fɛn dɔw kɛ, ani minnu bɛ kɛ ka fɛnw kɛ ɲɔgɔn fɛ, ani—walew la, minnu bɛ kɛ ni ji ye, ni ji bɛ sɔrɔ 11% jukɔrɔ. Tiɲɛ na, a bɛ i n’a fɔ a bɛ kɛ ni fɛn misɛnninw ye i n’a fɔ funteni hakɛ “ yafa” tobili dɔgɔyali la.

• Aw bɛ a tigɛ walima ka a sɔgɔ (aw bɛ 4–8 mesh, mugu 20–60 mesh).
• Heat Spec Fenɛtiri (misali la, 500–700K SHU laɲiniw; sɛgɛsɛgɛli kɛra HPLC fɛ).
• Ji laɲini (≤10% ka ɲɛsin mansin ma, ≈12% podo la).
• Label privé, barcode/lot imprimé, azote flush, desiccants.

Midwest hot-sauce daminɛ dɔ jiginna ka taa . chili pods chili2. O kɔfɛ, Shu ni origin mixte-origin sɔrɔli kɔfɛ. U y’a jira ko funteni basigilen bɛ sɔrɔ ani ko a bɛ wuli ka a jɔ, kɛrɛnkɛrɛnnenya la kalo nɛnɛmanw na. Erɔpu jamanaw na, a ka fɛn dilannen co-packer y’a fɔ n ye ko u ka QA flaged manuce visual defects post optical sort—ko fitinin, big yield.

Aw bɛ COAw ɲini ni HPLC kapisayizoni ye (AOAC 995.03), ji, ani mikrobiyolozi (ISO fɛɛrɛw). Sannikɛla caman fana bɛ bɛn Codex ka bilasirali ma kasaw ni dumunikɛminɛnw na. Ni aw b’a fɛ ka seereyaw sɔrɔ, aw bɛ dumuni lakanani porogaramuw ɲini feerekɛlaw fɛ i n’a fɔ HACCP ani ISO 22000 (Sɛbɛnni bɛ danfara ka kɛɲɛ ni jiri ye). [1][2][3][4]

• Kapisayisinayiw : olu bɛ ɲɔgɔn sɔrɔ ni ≈600K Shu laɲini ye (HPLC). [1][5].
• Nɔgɔ : 8–12% bɛ sɔrɔ podo la.
• Micro: TPC/Yeast-Mold sannikɛla spec; Salmonella: A ma sɔrɔ/25 g. [2][3]

Kɔlɔsili: Specs sanfɛ ye laɲiniw ye minnu bɛ kɛ cogoya la; Aw bɛ sisan lot COA sɛgɛsɛgɛ. Diɲɛ kɔnɔ jaabiw bɛ se ka ɲɔgɔn ta waati ni u maracogo la.

1. AOAC ka fɛɛrɛ ofisiyali 995.03, kapisaisiniw ka capsicum HPLC fɛ. https://www.aoac.org
2. ISO 4833-1:2013, Dumuniko cakɛda ka mikrobiyolozi — fɛnɲɛnamaw jatebɔ. https://www.iso.org/standard/53728.html .
3. FDA BAM, tilayɔrɔba 5nan: Salonɛla. https://www.fda.gov/food/laboratoire-fɛɛrɛw-dumuniw/dumunifɛnw-sɛgɛsɛgɛli-analytique-manual-bam
4. Codex CXS 353: A ka ca a la, a bɛ kɛ ni fɛn sumalenw ni dumunikɛminɛnw ye. https://www.fao.org/fao-who-codexalimentarius
5. Encyclopaedia Britannica, Scoville ka sɛgɛsɛgɛli kɛlenw. https://www.britannnica.com/science/Scoville-Heat-Unit