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Industrial Sachet Tomato Paste Ketchup Sauce Process Making Production Processing Line Machine
Industrial Sachet Tomato Paste Ketchup Sauce Process Making Production Processing Line Machine
Industrial Sachet Tomato Paste Ketchup Sauce Process Making Production Processing Line Machine
Industrial Sachet Tomato Paste Ketchup Sauce Process Making Production Processing Line Machine
Industrial Sachet Tomato Paste Ketchup Sauce Process Making Production Processing Line Machine
Industrial Sachet Tomato Paste Ketchup Sauce Process Making Production Processing Line Machine

Industrial Sachet Tomato Paste Ketchup Sauce Process Making Production Processing Line Machine

Min.Order: 1
Product origin: Zhengzhou, Henan, China
Infringement complaint: complaintComplaint
US$ 150000 ~ 300000

Description

The tomato paste sauce ketchup production line mainly includes tomato washing machine, crushing pump, preheat mold killing machine, tomato pulp making, thickener, buffer tank and bottle filling machine.
 

Tomato Sauce Production Machine Parameter

 

Raw material

Fresh tomato

End production

Tomato paste,sauce,ketchup

Processing capacity

300kg-5T kg per hour

Sterilization method

High pasteurization

PackagingTin-can, iron-can, Aseptic bag, plastic bucket, glass bottle, etc.

Tomato Sauce Making Machine Flow Process


Pretreatment: weighing measuring, temporary storing, cleaning of inspection qualified fruit: water convey cleaning, elevator spray cleaning.  Wash off the adhesion ,dirt, impurities, dust, sand on the raw material; when removing the residues of pesticides and some microbes, cleaning process must be in line with food hygiene requirements.
 
Sorting: on the sorting table get rid of the corrupted or decayed apple, Besides, some impurities are  picked out, in order to avoid these stuff going into the apple juice in the next process of crushing.
 
Crushing: Crusher is chosen according to different fruit. crushing granularity is controlled from to 1.5 cm - 3 cm. Fruit is crushed for next squeeze. Power should be adjusted, otherwise pumping will be affected as well as the efficiency of the pump.

 
Enzymolysis and softening: after crushing and squeezing  juice has been exposed to the air, due to polyphenol oxidase the color value is enhanced, which reduces the quality. Besides, it will be affected by certain bacteria pollution, thus that must carry out the enzyme sterilization. The main purpose of sterilization is, (1) enzymolysis (2) sterilization (3) starch dextrinization. Incomplete sterilization can cause pathogenic bacteria, microbial corruption. After sterilization 95 ºC for 12 s, should immediately cooled to 49-55 ºC to facilitate the next step for digestion.

 
Pulping: After pre-cooking there are 80% mature stone fruits, then do destoning, pulping to separate. peeling, seeding, beating, refining is achieved for the separation of slag and pulp.
 
Concentration: It is designed according to the actual factory in the use of multiple-effect vacuum evaporator for concentration. Generally it is concentrated to about 1/6 of the original volume, and the sugar can be controlled in 70 + 1 birx finally.
 
Sterilizing: bushing thick plasma sterilizer is used for Concentrated jam and temperature is controlled at 110-120 ºC to achieve commercial asepsis, then for aseptic filling.

 
Aseptic Filling: Filling machine is chose according to packing stype: aseptic bags, glass bottle filling, iron-can filling and zip-top can filling.
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