The continuous development of research has formed the company's unique design concept and technical process route. All the equipment manufacturing process comply with ISO9001 standards strictly. This production line is mainly composed of washing machine, elevator, sorting machine, crusher, pre-heater, pulping machine, three-effect four-stage forced circulation evaporator(concentrate machine), tube-in tube sterilization machine and single/double haed aseptic filling machine and other equipment composition. This processing line can produce HB28%-30%, CB28%-30%, HB30%-32%, CB36%-38% and other kinds of tomato ketchup, chili sauce and onion sauce tomato powder, chili powder, carrot sauce etc..
Tomato paste, chili sauce processing machine and production line package: glass bottle, PET plastic bottle, zip-top can, aseptic soft package, brick carton, gable top carton, 2L-220L aseptic bag in drum, carton package, plastic bag, 70-4500g tin can.
Tomato paste, chili sauce processing machine and production line process flow:
1). The acceptance of raw materials shall be in accordance with the requirements of special varieties for processing. Yellow, pink or light colored varieties shall not be mixed, and fruits with green shoulders, stains, cracking, damage, navel rot and insufficient maturity shall be removed. "Wuxinguo" and those with uneven coloring and light fruit weight are removed by flotation during fruit washing.
2). Select the fruit, remove the stem and wash the fruit with soaking, and then spray with water to make sure it is clean. Tomato fruit stalk and sepals are green and have peculiar smell, which affect color and flavor. Remove the green shoulder and scar and pick out the non processed tomatoes.
3). Crushing and seed removing crushing means that the heating is fast and uniform during precooking; seed removal is to prevent the seed from being broken during beating. If mixed into the pulp, the flavor, texture and taste of the product will be affected. The double leaf crusher is used for crushing and seed removal, and then the seed is removed by rotary separator (aperture 10 mm) and seeder (aperture 1 mm).
4). Precooking, beating and precooking make the broken and seedless tomato puree quickly heated to 85 ℃ ~ 90 ℃ in order to inhibit the activities of pectin lipase and high milk uronidase, prevent the degradation of pectin, and reduce the viscosity and coating property of the paste. After pre boiling, the raw pulp enters into a three-stage beater. The material is beaten by a high-speed rotary scraper in the beater. The pulp juice is centrifuged through the circular screen hole and enters the collector to the next beater. The husk and seed are discharged from the slag discharge bucket to separate the pulp juice from the husk and seed. Tomato sauce must go through two or three beaters to make the sauce delicate. The rotating speed of three cylinder sieve and scraper are 1.0 mm (820 RPM), 0.8 mm (1000 R / min) and 0.4 mm (1000 R / min) respectively.
5). Ingredients and concentration: according to the type and name of tomato paste, different concentrations and ingredients of sauce body are required. Tomato sauce is a kind of product directly concentrated from the original pulp after beating. In order to enhance the flavor of the product, it is usually added 0.5% salt and 1% - 1.5% white granulated sugar. The ingredients of tomato sauce and Chilean sauce are white granulated sugar, salt, acetic acid, onion, garlic, red pepper, ginger powder, clove, cinnamon and nutmeg. According to the market demand, there are many changes in the formula. But the standard of salt content is 2.5% ～ 3%, acidity is 0.5% ～ 1.2% (calculated by acetic acid). Onion, garlic, etc. are ground into pulp juice and added; Clove and other spices are put into the cloth bag first, or the cloth bag is directly put into the bag, and the bag is taken out after the tomato sauce is concentrated. The concentration of tomato pulp can be divided into atmospheric pressure concentration and reduced pressure concentration. Atmospheric pressure concentration means that the material is concentrated in 20-40 minutes with 6kg / cm2 high-pressure hot steam in an open sandwich pot. Vacuum concentration is in a double effect vacuum concentration pot, heated by 1.5-2.0 kg / cm 2 of hot steam, the material is concentrated in a 600 mm-700 mm vacuum state, the temperature of the material is 50 ℃ - 60 ℃, the color and flavor of the product are good, but the equipment investment is expensive. The concentration end point of tomato paste was determined by refractometer. When the concentration of the product was 0.5% - 1.0% higher than the standard, the concentration could be terminated.
6). Heating and canning. The concentrated paste must be heated to 90 ℃ ~ 95 ℃ and then canned. The containers include tinplate cans, toothpaste shaped plastic bags and glass bottles. At present, tomato sauce is packaged with plastic cups or toothpaste shaped plastic tubes as seasoning. After the tank is filled, the air will be vented and sealed immediately.
7). The temperature and time of sterilization and cooling are determined by the heat transfer property of the packaging container, the loading capacity and the concentration rheological property of sauce body. After sterilization, tinplate cans and plastic bags are directly cooled with water, while glass bottles (cans) should be cooled gradually and segmented to prevent container rupture.