Manufacturing technology for chilly sauce |
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| : Manufacturing technology for chilly sauce | ||||
| : Viet Nam | ||||
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Raw material – Treatment – Rough Milling – Pure Milling – Mixing – Boiling – Bottling – Capping – Cooling – Labelling- Endproduct •The product is given the quality assurance within 6 month •Capacity: 200 kg/day (about 1.000 bottle with size of 200 ml) •Meet Vietnamese standards of quality Areas of Application: Sauce industry Inputs required: •Raw material: chilly, garlic, vinegar, sugar •Building, Land: 300 sq.m |
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| : Enable extend production activities more than 2- 3 times but low investment | ||||
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| National Center for Scientific and Technology Information |
| 24 Ly Thuong Kiet St, Ha Noi; Tel.: 84-04-9342945, 84-04-8249874; Fax: 84-4-8249874; E-mail: techmart@vista.gov.vn |