|Small Capacity 500kg Per Hour Chili Sauce Recipefor Small Bag Filler Product Machine
|Fruit Vegetable Processing
|Place Of Origin:
500kg/H Chili Sauce Packing Machine,
SUS316 Chili Sauce Packing Machine
Small Capacity 500kg Per Hour Chili Sauce Recipefor Small Bag Filler Product Machine
TECHNICAL DATA SHEET
|Chili Sauce Processing
|glass bottle/PET bottle/Tin can/Four-side sealing small bag
Chili sauce is a sauce made of chili, which is a common condiment on the table.The more common chili sauce has two kinds of ordinary chili sauce and fried chili sauce.
The production process of ordinary chili sauce and tomato sauce seasoning is similar. Used fresh chili to juicing, then add the seasoning(such as salt ,soy sauce,etc) mixing . Finally sterilization and filling.
The production process of fried chili sauce is more complicated, which is carried out by several processes:First crush dried chili and boil vegetable oil to make chili oil.Mix the processed pepper, ginger, garlic and other seasonings and stir fry.Then mix the fried seasoning with chili oil.Finally, it is filled and disinfected.
The bubble washing machine is installed with a water circulation pump and bubble generators. The materials are washed and pushed forward by rolling water. This machines perfectly imitates manual washing, which washes materials at least hurt level.
Jacketed pot is also known as steam pot, cooking pot, and jacketed steam pot. Jacketed pans are widely used in the pharmaceutical and food processing industries. Jacketed pots are mainly divided into: fixed jacketed pots/tiltable jacketed pots and stirred jacketed pots according to process requirements. Functional parts are added or removed according to process requirements. Product customization is relatively strong. The pot body of the jacketed pot is a double-layer structure composed of an inner and outer spherical pot body, and the middle jacket is heated by steam. The jacketed boiler uses a certain pressure of steam as the heat source (electric heating can also be used). The jacketed boiler has the characteristics of large heating area, high thermal efficiency, uniform heating, short liquid boiling time, and easy control of heating temperature.
The blending process is the core process of tomato ketchup seasoning processing, as after mixing, we obtained a semi-automatic ketchup product.Hybrid process is also a thermal mixing process and can improve production efficiency.The temperature was controlled at about 6O-65℃ and the mixing time at about 15 – 30 minutes according to the composition.
The mixing pool is mixed by three layers of SUS304/316 material 2B plates and a paddle mixer at a mixing speed of 0-65rpm.It is the ideal device for mixing diluted tomato concentrate, sugar and other ingredients into ketchup.The tank is equipped with material inlet, outlet, PT100 thermometer, steam valve set, liquid level sensor, CIP cleaning ball, sanitary valve, etc.
Chili sauce filling machine
After homogenized and pasteurized ketchup can be packed in four-sided sealed bags, tin cans, PET or glass bottles and self-reliance bags according to customer needs to match suitable filling equipment according to different packaging methods.
Water bath sterilization / spray cooling
The final product needs to be secondary pasteurized to better extend the shelf life.There are two kinds of secondary sterilization equipment, and we can choose according to the different packaging methods of the finished product.For tin cans or bottled tomato ketchup we use spray pasteurization, cooling channels spray hot water on the finished surface, then use cooling water to room temperature; for dose packs or self-reliance bags we use a water bath pasteurized .Soak dose packs or self-reliance bags in hot water for pasteurization, then cool with cold water, and finally blow off the droplets on the bag surface with compressor air.The secondary sterilization process was to preheat with 95℃ of hot water, then precooled with warm water to 65℃, and finally cooled to room temperature.The whole process takes about 40-60 minutes.
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