Professional China Yogurt Production Line - Turn-Key Tomato Paste Line – JINGYE

raw material selection → cleaning → dressing → hot scalding → beating → heating concentration → canning → sealing → sterilization → cooling → finished product.

Operation hints of ketchup production line:
1.Raw material selection: choose fully mature, bright color, high dry matter content, thin skin, thick flesh, less seeds of the fruit as raw material.
2.Cleaning: wash the sand and dirt on the fruit surface with clean water.
3.Trim: remove the stems and green and rotten parts.
4.Hot scalding: Pour the trimmed tomatoes into boiling water for 2 ~ 3 minutes to soften the pulp and make it easier to beat.
5.Pulping: after scalding, pour the tomatoes into the pulper, break up the pulp and remove the skins and seeds.The first mesh diameter is 1.0 ~ 1.2 mm, the second mesh diameter is 0.8 ~ 0.9 mm. Immediately after beating, the pulp is heated and concentrated to prevent pectinase from delamination.
6.Concentration: put the slurry into a planetary stirring interlayer, heat and concentrate, and stop heating when the soluble solid reaches 22% ~ 24%.Keep stirring during the concentration process to avoid burning.
7.Packing: after concentration, slurry temperature is 90 ~ 95℃, immediately can and seal.
8.Sterilization and cooling: sterilization in boiling water at 1O ℃ for 20 ~ 30 minutes, and then cooling until the tank temperature reaches 35 ~ 40℃.
Ketchup production line quality requirements: sauce body is reddish brown, uniform, with a certain viscosity;Sour taste, no peculiar smell;The soluble solids reached 22% ~ 24%.