Chili production process of Vietnamese businessmen

Sriracha chili sauce is very popular in the United States, manufactured by Huy Fong of a Vietnamese-owned businessman, manufacturing all over the industrial chain.

Sriracha Chili Sauce is a kind of chili, vinegar, garlic, sugar and salt, named after the coastal city of Si Racha, a central province of Thailand, where it was first produced. Dishes served at local seafood restaurant. Huy Fong was founded in 1980 by a Vietnamese American businessman named David Tran in Rosemead, California, USA.

Chili sauce is harvested by farmers to be sold to the factory, which can reach hundreds of tons. After sorting, the conveyor will put pepper on the truck to transport to the factory.

First, this windmill-like device will do the job of washing the chilli, removing any dirt or chemicals that cling to the material.

Chili is delivered to the blender. Finished fresh chillies after being crushed and poured into industrial blue buckets.

Pepper is mixed with garlic, sugar, vinegar and salt. Then chili paste is cooked, in which it needs to be stirred.

Bottling equipment for chili sauce. The bottles are cleaned, without any element affecting the chili quality.

Huy Fong's production line can produce 70,000 bottles of chili sauce a day.

Bottle caps also need to be sterilized clean.

The lid for the chutney bottle is made on the industrial chain.

The final product went out and was boxed.