Turn-Key Tomato Paste Line
Short Description:
JIANGXI JINGYE Machinery Technology Co., Ltd specializes in the design, manufacture, installation, commissioning, training and other turnkey projects of ketchup production equipment.
The ketchup production line can also process concentrated fruit and vegetable products such as strawberry jam, blackberry jam, blueberry jam, raspberry jam, applesauce, mango jam, apricot jam, carrot jam, onion jam, pepper jam, etc.
Product Detail
Product Tags
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%.