First, tomato sauce production line technology

Tomato sauce production line ----- from fresh tomatoes to 5-220L aseptic bag filling

Including fruit lifting system, cleaning system, sorting system, crushing system, preheating enzyme removal system, beating system, vacuum concentration system, sterilization system, aseptic bag filling system. Full set of ketchup processing production line equipment price | small and medium-sized filling equipment manufacturers

1.1 System Introduction

1.1.1, including the original fruit lifting system, cleaning system, sorting system, crushing system, preheating enzyme removal system, beating system, real [2] air concentration system, sterilization system, aseptic bag filling system.

1.1.2 Capacity includes: daily processing of fresh tomatoes 150 tons, 300 tons, 400 tons, 500 tons, 600 tons, 800 tons, 1,000 tons, 1,200 tons, 1,500 tons.

1.1.3 Final product concentration: 28-30%, 30-32%, 36-38%

1.1.4 Manual control or automatic control can be adopted for less than 300 tons.

Two, ketchup production line composition equipment

Extraction pump to prepare pot, sterilization machine to wash the pot (bottle) machine, filling machine and sealing machine (cap unscrewing machine) to tunnel spray sterilizer, dry machine to spurt the code machine, the full set of tomato paste processing production line equipment using the price | small and medium tomato paste filling equipment manufacturer

3. Technological characteristics of ketchup production line

1, ketchup solid content is greater than 4.0%, can be used for concentrated processing. Tomatoes must be at least 90 percent ripe.

2. Crushing is heated fast and evenly during pre-cooking. To prevent seeds from breaking when beating, if mixed with pulp, the flavor, texture and taste of the product will be affected.

3, pre-boiling the tomato pulp after broken and desseeded quickly heated to 85℃ ~ 90℃, in order to inhibit the activity of pectin lipase and galacturonase, avoid degrading pectin material, and reduce the paste consistency and coating.

4, the concentrated sauce body must be heated to 90℃ ~ 95℃ and then put into cans, containers are tin cans and toothpaste-shaped plastic bags, glass bottles, existing plastic cups or toothpaste-shaped plastic tubes, tomato sauce as seasoning to package. After canning, the gas is drained and sealed.