Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
Humans have used chili peppers and other hot spices for thousands of years. Inhabitants of Mexico, Central America and South America had chili peppers more than 6,000 years ago. Within decades of contact with Spain and Portugal in the 16th century, the New World plant was carried across Europe and into Africa and Asia, and altered through selective breeding.[1] One of the first commercially available bottled hot sauces in America appeared in 1807 in Massachusetts.[2] Few of the early brands from the 1800s survived to this day, however. Tabasco sauce is the earliest recognizable brand in the United States hot sauce industry, appearing in 1868. As of 2010, it was the 13th best-selling seasoning in the United States[3] preceded by Frank's RedHot Sauce in 12th place, which was the sauce first used to create buffalo wings.[4]
Ingredients
Many recipes for hot sauces exist, but the only common ingredient is some variety of chili pepper. Many hot sauces are made by using chili peppers as the base and can be as simple as adding salt and vinegar. Other sauces use some type of fruits or vegetables as the base and add the chili peppers to make them hot.[5] Manufacturers use many different processes from aging in containers to pureeing and cooking the ingredients to achieve a desired flavor. Because of their ratings on the Scoville scale, spicier peppers such as the Ghost pepper or Habanero pepper are sometimes used to make hotter sauces. Alternatively, other ingredients can be used to add extra heat, such as pure capsaicin extract or mustard oil. Other common sauce ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to alter the flavour.[6]
Styles
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Americas
Belize
Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in the Stann Creek Valley.
Bermuda
Bermudian sherry peppers sauce is made from a base of Spanish sherry wine and hot peppers. The major producer on the island is Outerbridge Peppers.[7][8]
Caribbean
Hot pepper sauces, as they are most commonly known there, feature heavily in Caribbean cuisine. They are prepared from chilli peppers and vinegar, with fruits and vegetables added for extra flavor. The most common peppers used are habanero and Scotch bonnet, the latter being the most common in Jamaica. Both are very hot peppers, making for strong sauces. Over the years, each island developed its own distinctive recipes, and home-made sauces are still common.[citation needed]
Trinidad
Trinidad Scorpion is considered one of the hottest and most frutal families of strains, and is primarily cultivated and hybridized in the United States, United Kingdom, and Australia.
Barbados
Bajan pepper sauce, a mustard and Scotch bonnet pepper based hot sauce.
Haiti
Sauce Ti-malice, typically made with habanero, shallots, lime juice, garlic and sometimes tomatoes[9]
Puerto Rico
Pique sauce
Sofrito - small piquins ("bird peppers") with annatto seeds, coriander leaves, onions, garlic, and tomatoes. Pique (/ˈpiːk/) sauce is a Puerto Rican hot sauce made by steeping hot peppers in vinegar. Don Ricardo Original Pique Sauce, which is made with pineapple, is a Puerto Rican staple. Don Ricardo originated in Utuado (Spanish pronunciation: [uˈtwaðo]) a municipality of Puerto Rico located in the central mountainous region of the island known as La Cordillera Central.
Jamaica
Scotch bonnets are the most popular peppers used in Jamaica. Pickapeppa sauce is a Jamaican sauce.
Chile
The most popular sauce is the Diaguitas brand, made of pure red (very hot) or yellow (hot) Chilean peppers mixed only with water and salt. Other hot sauces are made from puta madre, cacho de cabra, rocoto, oro and cristal peppers, mixed with various ingredients. Mild hot sauces include some "creamy style" (like ají crema), or a pebre-style sauce, from many local producers, varying in hotness and quality.
Mexico
Mexican cuisine more often includes chopped chili peppers, but when hot sauces are used, they are typically focused more on flavor than on intense heat. Chipotle peppers are a very popular ingredient of Mexican hot sauce. Vinegar is used sparingly or not at all in Mexican sauces, but some particular styles are high in vinegar content similar to the American Louisiana-style sauces. Some hot sauces may include using the seeds from the popular achiote plant for coloring or a slight flavor additive. The process of adobos (marinade) has been used in the past as a preservative but now it is mainly used to enhance the flavor of the peppers and they rely more on the use of vinegar. Mexican-style sauces are primarily produced in Mexico but they are also produced internationally. The Spanish term for sauce is salsa, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. There are many types of salsa which usually vary throughout Latin America.
These are some of the notable companies producing Mexican style hot sauce.
Búfalo: A popular Mexican sauce
Cholula Hot Sauce: Known for its iconic round wooden cap
Valentina: A traditional Mexican sauce
Panama
Traditional Panamanian hot sauce is usually made with "Aji Chombo", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on vinegar content and without mustard. Although the majority of Panamanian cuisine lacks in spice, D'Elidas is seen as an authentic Panamanian hot sauce usually serviced with Rice with Chicken or soups.
United States
In the United States, commercially produced chili sauces are assigned various grades per their quality.[10] These grades include U.S. Grade A (also known as U.S. Fancy), U.S. Grade C (also known as U.S. Standard) and Substandard.[10] Criteria in food grading for chili sauces in the U.S. includes coloration, consistency, character, absence of defects and flavor.[10]
Original Tabasco red pepper sauce
The varieties of peppers that are used often are cayenne, chipotle, habanero and jalapeño. Some hot sauces, notably Tabasco sauce, are aged in wooden casks similar to the preparation of wine and fermented vinegar. Other ingredients, including fruits and vegetables such as raspberries, mangoes, carrots, and chayote squash are sometimes used to add flavor, mellow the heat of the chilis, and thicken the sauce's consistency. Artisan hot sauces are manufactured by smaller producers and private labels in the United States. Their products are produced in smaller quantities in a variety of flavors. Many sauces have a theme to catch consumers attention. A very mild chili sauce is produced by Heinz and other manufacturers, and is frequently found in cookbooks in the U.S. This style chili sauce is based on tomatoes, green and/or red bell peppers, and spices; and contains little chili pepper. This sauce is more akin to tomato ketchup and cocktail sauce than predominantly chili pepper-based sauces.[11]
A type of sriracha sauce manufactured in California by Huy Fong Foods has become increasingly popular in the United States in contemporary times.[12]
Louisiana-style
Louisiana-style hot sauce contains red chili peppers (tabasco and/or cayenne are the most popular), vinegar and salt. Occasionally xanthan gum or other thickeners are used.
Louisiana Hot Sauce Introduced in 1928, A cayenne pepper based hot sauce produced by Southeastern Mills, Inc., in New Iberia, Louisiana
Crystal Hot Sauce is a brand of Louisiana-style hot sauce produced by family-owned Baumer Foods since 1923.
Tabasco sauce Earliest recognizable brand in the hot sauce industry, appearing in 1868.
Frank's Red Hot Which claims to be the primary ingredient in the first buffalo wing sauce
Texas Pete Introduced in 1929, developed and manufactured by the TW Garner Food Company in Winston-Salem, North Carolina
Trappey's Hot Sauce Company was founded in 1898.
Chili pepper water, used primarily in Hawaii, is ideal for cooking. It is made from whole chilies, garlic, salt, and water. Often homemade, the pungent end product must be sealed carefully to prevent leakage.[13]
New Mexico
New Mexican style chile sauces differ from others in that they contain no vinegar. Almost every traditional New Mexican dish is served with red or green chile sauce. The sauce is often added to meats, eggs, vegetables, breads, and some dishes are, in fact, mostly chile sauce with a modest addition of pork, beef, or beans.
Green chile: This sauce is prepared from any fire roasted native green chile peppers, Hatch, Santa Fe, Albuquerque Tortilla Company, Bueno and Big Jim are common varieties. The skins are removed and peppers diced. Onions are fried in lard and a roux is prepared. Broth and chile peppers are added to the roux and thickened. Its consistency is similar to gravy, and it is used as such. It also is used as a salsa.
Red chile: A roux is made from lard and flour. The dried ground pods of native red chiles are added. Water is added and the sauce is thickened.
Others
Australia
The availability of a wide variety of hot sauces is a relatively recent event in most of southern Australia (with little more than the flagship Tabasco cayenne variety and thick, medium hot Indochinese sauces widely available last century), although very faithful locally produced versions of habanero and Trinidad Scorpion sauces are now available.
United Kingdom
Two of the hottest chilies in the world, the Naga Viper and Infinity chili were developed in the United Kingdom[citation needed] and are available as sauces which have been claimed to be the hottest natural chili sauces (without added pepper extract) available in the world.[14][failed verification] The Naga Viper and Infinity were considered the hottest two chili peppers in the world until the Naga Viper was unseated by the Trinidad Moruga Scorpion in late 2011.[citation needed]
Heat
Habanero, bell pepper, and garlic hot sauce
The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin and related capsaicinoids. The burning sensation is caused by the capsaicin activation of the TRPV1 heat and ligand-gated ion channel in peripheral neurons.[15] The mechanism of action is then a chemical interaction with the neurological system. Although the "burning" sensation is not real, repeated and prolonged use of hot spices may harm the peripheral heat-sensing neurons; this mechanism may explain why frequent spice users become less sensitive to both spices and heat.
The seemingly subjective perceived heat of hot sauces can be measured by the Scoville scale. The Scoville scale number indicates how many times something must be diluted with an equal volume of water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16 million Scoville units, which is pure capsaicin. An example of a hot sauce marketed as achieving this level of heat is Blair's 16 Million Reserve, marketed by Blair's Sauces and Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available sauces, Cackalacky Classic Sauce Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale.
Rating
A general way to estimate the heat of a sauce is to look at the ingredients list. Sauces tend to vary in heat based on the kind of peppers used, and the further down the list, the less the amount of pepper.
Cayenne - Sauces made with cayenne, including most of the Louisiana-style sauces, are usually hotter than jalapeño, but milder than other sauces.
Chile de árbol - A thin and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. Their heat index uses to be between 15,000 and 30,000 Scoville units, but it can reach over 100,000 units. In cooking substitutions, the Chile de árbol pepper can be traded with Cayenne pepper.
Habanero - Habanero pepper sauces were known as the hottest natural pepper sauces, but nowadays species like Bhut jolokia, Naga jolokia or Trinidad Scorpion Moruga are even five or ten-fold hotter.
Jalapeño - These sauces include green and red jalapeño chilis, and chipotle (ripened and smoked). Green jalapeño and chipotle are usually the mildest sauces available. Red jalapeño sauce is generally hotter.
Naga Bhut Jolokia - The pepper is also known as Bhut Jolokia, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli.[16] In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest chili pepper, 400 times hotter than Tabasco sauce; however, in 2011 it has since been superseded by the Trinidad Moruga Scorpion.
Piri piri - The Peri Peri pepper has been naturalized into South Africa and is also known as the African Bird's Eye pepper, Piri-Piri pepper or Pili-Pili pepper, depending on what area of the country you're in. The pepper ranges from one half to one inch in length and tapers at a blunt point. The small package packs a mighty punch with a 175,000 rating on the Scoville scale, near the Habanero, but the Peri Peri is smaller and has a much different flavor. It is most commonly used in a hot sauce, combined with other spices and seasonings because it has a very light, fresh citrus-herbal flavor that blends well with the flavors of most other ingredients.
Scotch Bonnet - Similar in heat to the Habanero are these peppers popular in the Caribbean. Often found in Jamaican hot sauces.
Tabasco peppers - Sauces made with tabasco peppers are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of sauces are made using tabasco peppers.
Trinidad Moruga Scorpion The golf ball-sized chili pepper has a tender fruit-like flavor. According to the New Mexico State University Chile Institute, the Trinidad Scorpion Moruga Blend ranks as high as 2,009,231 SHU on the Scoville scale.
Carolina Reaper - The Carolina Reaper is a super hot pepper which has been described as a roasted sweetness delivering an instant level of heat. Developed by Puckerbutt Founder Ed Currie in Rock Hill, South Carolina, the Carolina Reaper averages over 1.6 million SHU and was awarded the Guinness World Record in August 2017.
Capsaicin extract - The hottest sauces are made from capsaicin extract. These range from extremely hot pepper sauce blends to pure capsaicin extracts. These sauces are extremely hot and should be considered with caution by those not used to fiery foods. Many are too hot to consume more than a drop or two in a pot of food. These novelty sauces are typically only sold by specialty retailers and are usually more expensive.
Other ingredients - heat is also affected by other ingredients. Mustard oil and wasabi can be added to increase the sensation of heat but generally, more ingredients in a sauce dilute the effect of the chilis, resulting in a milder flavor. Many sauces contain tomatoes, carrots, onions, garlic or other vegetables and seasonings. Vinegar or lemon juice[19] are also common ingredients in many hot sauces because their acidity will help keep the sauce from oxidizing, thus acting as a preservative.
Remedies
Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most effective way to relieve the burning sensation is with dairy products, such as milk and yogurt. A protein called casein occurs in dairy products which binds to the capsaicin, effectively making it less available to "burn" the mouth, and the milk fat helps keep it in suspension. Rice is also useful for mitigating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that specialise in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation.[20]
Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales.
How To Make Hot Sauce 101: What You Need And What To Do
Sure there are some amazing hot sauces that you can buy, many from your local store and a whole lot more online. But how about making your own? How about crafting a hot sauce with the ingredients of your dreams? It’s easier to do than you may think.
Here’s a primer on how to make hot sauce, including the kitchen tools you need, the types of cooking steps you’ll take, and the best ways to keep your newly concocted hot sauce fresh as can be. Ready? Let’s make something wicked hot…
The kitchen tools you need
Creating hot sauces takes only a few cooking tools – most of which are common around the kitchen, but we’ve linked them to relevant searches on Amazon just in case:
A sharp kitchen knife
A saucepan
A food processor
A funnel
Hot sauce bottles
Of course, hot sauce bottles stick out as the one thing you likely don’t have sitting around, but again you can pick these up online and they’re relatively inexpensive. You can opt for glass or hard plastic dasher bottles like you see on the store shelves, or some people prefer a squeeze bottle or mason jar instead.
Once you have the proper tools at hand, it’s time to get cooking.
Making hot sauce
There are lots of recipes out there, but most follow the same simple pattern of dice, sauté, heat, blend, and pour. It’s really that simple. Take a look at this basic jalapeño hot sauce recipe as a reference point. Prep consists of dicing and mincing, followed by a quick sauté of the main ingredients and then a prolonged heating period with water. Finally, the ingredients are moved into a food processor, blended smooth, and lastly mixed with vinegar.
It’s that easy most of the time. It only gets trickier when you want to start experimenting, and you’ll want to as soon as you start mastering the basics. Maybe you want to upgrade the heat of a hot sauce by swapping out hot peppers, or perhaps you want to try to add a little sweetness through some tropical fruit. Maybe you want to try a mustard base instead of vinegar. Again, there are lots of recipes that you can follow to a tee. Or what’s perhaps more satisfying for many homemade hot sauce makers is experimenting from a hot sauce base. This way you can create your own concoctions to amaze family and friends.
Bottling hot sauce
The bottling is rather simple once, of course, you’ve got the right bottles at the ready. Simple use the funnel to pour your hot sauce into the bottle. You’ll definitely want to use the funnel, as the bottle tops are often very narrow.
If you want to get creative, you could pick up some printable labels from your local office store and develop your own hot sauce label to place on your bottles. This gives your hot sauces some personality, and it also warns those around that what’s inside is not for those with timid taste buds!
Refrigerating hot sauces
A lot of people ask does hot sauce go bad? Should your newly concocted hot sauce hit the fridge or is it safe to keep on hand at room temperature? You can find more details on the answer on this post, but the gist of it is that the heat from the capsaicin in the peppers along with the vinegar in the sauce both neutralize bacteria. Most simple hot sauces can live at room temperature with no problems for many months. But once you start experimenting with fruits and fancy ingredients, refrigeration becomes a must. These ingredients can spoil, so keep those bottles in the fridge and you’ll still see a nice six-month shelf-life easily.
Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales.
Sauce making
Sauce processing machines
Hundreds of kinds of sauces can be obtained from the processing of fruits and vegetables. Sauces such as: ketchup, mustard, garlic paste, tomato paste, guacamole, soy sauce, barbeque sauce, mayonnaise, etc. Sauces vary tremendously based on the local market of the area of production, and each regional taste. MachinePoint Engineering installs complete processing plants for sauce making.
Sauces can contain fruit or vegetables; either fresh, concentrated, frozen or in aseptic packaging. Other ingredients are required for each recipe such as oil, spices, vinegars, etc.
Depending on the production size and product output, the same line can be used for the production of different sauces, or a seperate line for each type of sauce. Normally, sauce manufacturers produce different types of sauces within the same facilities. For this reason it is vital to have a good CIP SIP system.
There are mainly two types of sauce processing:
Pasteurizing the sauce that results from the mixing process. E.g. Ketchup - all the ingredients are mixed using a batch mixing process before the complete liquid is pasteurized
Pasteurizing the ingredients before the mixing. E.g. Mayonnaise - the egg and the oil are pasteurized seperately before the mixing process.
Batch mixing is used a lot in sauce making processes as there are a lot of small ingredients to be mixed.
Usually one sauce production line makes more than one type of sauce.
Typical equipment required for a sauce making plant is:
Storing systems
Slat Conveyer
fruit and vegetables washing machine
Sorting Machine
Peeling Machines
Inspection Belt Conveyor
Crusher
Fruit Mill
Pulveriser
Kettle
Frying Pan
Pulping Machine
Vacuum Evaporator
Pasteurizer
Aseptic storage and filling systems
Filling & Packaging line
Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales.
All About Hot Sauce
Everyone’s heard of hot sauce. Nearly every nation has its own cultural rendition of a spicy condiment to enhance the flavor of its food. While hot sauce has been popular in the U.S. for decades, it’s become increasingly popular in recent years. Hot sauce is more than just a common part of street food, as there is a science behind how spicy each sauce is, as well as a history of hot sauce’s origins. So, let’s talk about it!
What is Hot Sauce Made Of?
Most hot sauce is a combination of chili peppers, vinegar, and salt. Many hot sauces are fermented to add a funky flavor element. They can be liquid or paste, green, red, or even brown. While there are other spicy condiments that get their heat from ingredients that aren’t chilies (Mustard sauce, Wasabi, Horseradish), we’ll just focus on chili-based sauces.
Hot Sauce Definition
What Makes Hot Sauce Hot?
The chemical that gives peppers their distinctive spicy flavor is called capsaicin (which is also what contributes to jalapeno hands). Sources believe that nature intended capsaicin to deter many animals from eating peppers, but the chemical has had the opposite effect… because spicy food is delicious. Fun fact! Most species of birds cannot taste the spiciness of capsaicin, likely so that they could help spread the seeds of pepper plants by ingesting and excreting them.
Chile, Chili, or Chilli: How do you spell the spicy pepper?
You’ll likely see two different spellings used to describe our spicy little peppers. And while they can be used interchangeably, you may find that certain regions tend to use one option more consistently than the others. For example, you’ll likely find “chilli” with two ls is most common in India and the UK, while South and Central America tend to use “chile” with an "e"… not to be confused with the country of Chile, which is spelled the same, but is unrelated to the origins of this word.
Also, here in the U.S., chili with one "l" is the preferred spelling of the pepper, but it also refers to the beef stew that stems from Mexican chili con carne, which includes chili powder, beef, onion, tomatoes, and sometimes beans.
History of Hot Sauce
Most sources agree that hot sauce is an ancient invention that goes back as far as Mayan times. The first hot sauces were likely just a mixture of peppers and water, but it didn’t take long for people to begin breeding pepper plants to develop the most desirable traits in their peppers. Then, as with most foods, colonization led hot sauce to be evolved even further by introducing ingredients from other parts of the world, such as vinegar and other spices. It didn’t take long for spicy flavors to reach all corners of the globe after that.
In the 19th century, the Tabasco company brought hot sauce into the commercial scene by bottling and selling their products, mainly to hotels and restaurants. And today, there are countless varieties of hot sauce covering a broad spectrum of flavors, from sriracha to buffalo sauce.
History of Hot Sauce
Styles of Hot Sauce by Region
Just like most foods, there are people who craft specialty hot sauce and incorporate unique flavors into the mix. You can find artisanal hot sauces with fruity elements such as pineapple, mango, and even blackberry. But most hot sauce types are defined by the region from which they originate. Here’s our breakdown of hot sauce styles!
Hot Sauce by Region
What is the Scoville Scale?
The Scoville scale is a system that measures the level of capsaicinoids (which includes all the spicy chemicals, not just capsaicin) in a particular substance. It was developed in 1912 by pharmacist Wilbur Scoville. Its unit of measure, Scoville heat units (SHU), is used when discussing the spiciness of a particular food. SHUs can also be used for non-food items, such as law-enforcement-grade pepper spray, which can be anywhere between 2 to 5 million SHU.
Pepper Scoville Chart
Check out our infographic for the scoville rating of many popular peppers.
Scoville Scale
While tasting spiciness can be a somewhat subjective thing, measuring the chemicals on the Scoville scale provides an objective means of communicating just how hot something is. And while chili peppers may come in all different shapes, sizes, colors, flavors, and even spellings, the fact that spicy foods can be found in nearly every country on earth is a unifying quality. Humans have enjoyed hot sauce since ancient times and, as with so many foods, it can serve as an international language to bring different people together and find common ground. So, whether you’re seeking to challenge yourself to taste the spiciest hot sauce on the planet, or you are simply interested in exploring the nuanced flavors of artisanal sauces, there’s certainly a hot sauce out there for you to enjoy.