A list of the contents of this article:
- 1 、What’s the quickest way to put ketchup in a bag?
- 2 、How is the ketchup from McDonald’s and KFC packaged? What kind of machine is used and how is the outer packing made? Please let me know the details.
- 3 、Ask how to open canned ketchup (tin can)
- 4 、Production process of ketchup
What’s the quickest way to put ketchup in a bag?
Ketchup sub-packing production line is based on 220L vat sauce as raw material, after vacuum blending, sterilization and filling into tinplate cans, glass bottles, independent bags and other small packaging, followed by sterilization and cooling, air-drying, labeling, coding, packing and other procedures.
How is the ketchup from McDonald’s and KFC packaged? What kind of machine is used and how is the outer packing made? Please let me know the details.
A special machine, called automatic bag packing machine, has a mouth for squeezing sauce, and then the sauce bag is connected. The machine automatically seals the bag on three sides, then squeezes the sauce and then seals it, and it can also leave the mouth easy to tear. This picture is.
Ask how to open canned ketchup (tin can)
Find a basin, hold 0.5 centimeters of warm water, put the irrigation head back in it, and then pick it up and open it later, it’s very easy!
Because sealed cans of ketchup are often used at one time after they are opened and eaten. Ketchup is exposed to the air, and it is easy to deteriorate and mildew due to bacterial and microbial contamination. So the way to prevent it is to sprinkle a little salt evenly on the tomato sauce noodles and pour a little oil to prolong the shelf life.
Production process of ketchup
Technological process:
Raw material → graded → cleaning → dressing → hot → beating → heating concentration → canning → sealing → sterilization → cooling → product.
Main points of operation:
1. Raw material classification: the fruits with full maturity, bright color, high dry matter content, thin skin, thick meat and few seeds are selected as raw materials.
2. Cleaning: wash the sediment and dirt of the fruit surface with clean water.
3. Trim: remove the pedicel and green and rotten parts.
4. Blanch: blanch the trimmed tomatoes in boiling water for 2 to 3 minutes to soften the pulp for beating.
5. Beating: after blanching, pour the tomato into the beater, break the pulp and remove the pericarp and seed. It is better to use a double beater. The diameter of the first sieve hole is 1.0 mm to 1.2 mm, and the diameter of the second sieve hole is 0.8 mm to 0.9 mm. The pulp is heated and concentrated immediately after beating to prevent delamination caused by Pectinase.
6. Heating and concentration: put the slurry in a sandwich pot, heat and concentrate, and stop heating when the soluble solids reach 22% ~ 24%. Pay attention to stirring constantly during the concentration process to prevent coke paste 7. Sterilization and cooling: sterilize in IOOC boiling water for 20 minutes for 30 minutes, then cool until the tank temperature reaches 35 to 40 ℃.
Product quality requirements:
The sauce body is reddish brown, uniform, with a certain viscosity; sour taste, no peculiar smell; soluble solids up to 22%-24%.
This is the end of the introduction of ketchup tin packing machine and iron can packing machine. I wonder if you have found the information you need? If you want to know more about this, remember to collect and follow this site.