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Complete set of tomato sauce production and processing production line

Complete set of tomato sauce production and processing production line
Complete set of tomato sauce production and processing production line
1. Processing method of tomato sauce production line

Tomato sauce production line-----From fresh tomatoes to 5-220L aseptic operation, the whole bag filling contains the lifting system, cleaning system, sorting system, crushing system, preheating enzyme inactivation system, mill Pulp system, vacuum environment concentration system, sterilization system, aseptic operation whole bag filling system.

Small and medium-sized tomato sauce filling equipment manufacturers

1.1 System explanation

1.1. Including the original fruit lifting system, cleaning system, sorting system, crushing system, preheating and enzymatic inactivation system, refining system, vacuum concentration system, sterilization system, aseptic operation whole bag filling system.

1.2. The output includes: daily processing and processing of fresh tomatoes 150 tons, 300 tons, 400 tons, 500 tons, 600 tons, 800 tons, 1000 tons, 1200 tons, 1500 tons.

1.3. Commodity concentration value: 28-30%, 30-32%, 36-38%

1.4. Two forms of manual control or automatic control can be selected for those under 300 tons.

Second, the tomato sauce production line constitutes machinery and equipment

Extraction pump → preparation tank → sterilization equipment → tank (bottle) machine → filling machine → capping machine (capping machine) → tunnel spray sterilization equipment → dryer → coding machine → packing a complete set of tomato paste.

Third, the processing characteristics of the tomato sauce production line

1. The tomato sauce can be used for concentrated production and processing only when the content of solid matter in tomato sauce exceeds 4.0%. The tomato quality index needs to reach about 90%.
2. The crushing is pre-cooked and heated quickly and evenly, and the seeds are removed to avoid crushing the seeds during grinding. If mixed into the pulp, it will interfere with the taste, color and taste of the product.

3. Pre-cooking makes the tomato puree after crushing and de-seeding quickly heated to 85℃~90℃ to prevent the activity of pectin lipase and uronidase, so as not to reduce the price and denaturation of pectin components and reduce the quality of the sauce. Viscosity and spreadability.

4. The concentrated sauce must be heated to 90℃~95℃ and then filled into cans. The utensils include tinplate cans, toothpaste-shaped plastic bags, and glass bottles. At present, plastic cups or toothpaste-shaped plastic tubes are used, and tomato sauce is used as seasoning. The product comes packaged. After filling the can, it is then vented and sealed.
At the end, let’s take a look at the benefits of tomato sauce: tomato sauce is a concentrated product of fresh tomatoes. It has a red sauce body and a unique taste of tomato. It is a unique condiment and is usually not eaten directly. Ketchup is made from mature and perfect red tomatoes that are crushed, refined, the skin and seeds are removed, and then concentrated, canned, and sterilized. Ketchup is suitable as a cooking seasoning for fish, meat and other foods. It is a top-grade condiment that enhances color, adds acid, helps freshness and fragrant. The application of tomato sauce is a key condiment content that produces the unique taste of Hong Kong and Cantonese cuisine. Tomato sauce contains not only lycopene but also vitamin B group, dietary fiber, various minerals, protein and natural pectin. Compared with fresh tomatoes, the nutrients in ketchup are easier to digest and absorb by the body, which can promote cold appetite and low blood pressure. Those who tend to get cold hands and feet in winter will eat ketchup better than fresh tomatoes.

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