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Intermediate Moisture Test Formulas:
Sweet and Hot Pepper Corn Relish
with
TABASCO® brand Processor's Blend
Ingredients
|
Form |
% |
1000 g |
1 gallon |
| Corn Niblets |
IQF/retort |
73.25% |
732.51 |
2672.21 |
| Sw. Onion |
1/4" dice |
10.99% |
109.88 |
400.83 |
| Celery |
1/4" dice |
4.83% |
48.35 |
176.37 |
| Red Bell Pepper |
1/4" dice |
3.66% |
36.63 |
133.61 |
| Jalapeño Peppers |
1/4" dice |
0.24% |
2.42 |
8.82 |
| Brown Sugar |
Dark |
3.66% |
36.63 |
133.61 |
| Cider Vinegar |
|
1.90% |
19.05 |
69.48 |
| TABASCO® brand Processor's Blend |
|
0.53% |
5.27 |
19.24 |
| Coriander seed |
|
0.15% |
1.47 |
5.34 |
| Kosher Salt |
|
0.73% |
7.33 |
26.72 |
| Citric Acid |
|
0.05% |
0.48 |
1.76 |
| |
|
Total |
100.00% |
1000.00 |
3648.00 |
Manufacturing Procedures
- Defrost IQF or process fresh onion, celery, bell and Jalapeño peppers in bowl chopper if necessary.
- Scale all ingredients directly into steam Jacketed Kettle.
- Bring to full boil stirring manually or at mechanically at very low speed (12 rotations/minute).
- Check at 5 minute intervals, allowing liquid to become thick and glossy.
- Hot fill at 185-212 degrees.
Back to all Intermediate Moisture Test
Formulas
Test Formula Disclaimer
The information presented is based on laboratory work
and is, to the best of our knowledge, true and accurate. However, since the exact
conditions under which this information or our products may be used is beyond
our control, any recommendations or suggestions are made without warranty of any
kind, either expressed or implied. Users are urged to make their own tests and
investigations to determine the effectiveness of the products in their process
and products, and to prevent any possible patent liability arising out of such
use. Use as an ingredient does not confer rights to use the TABASCO®
trademark or servicemark in packaging and marketing materials without the express
written consent of McIlhenny Company
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