Kub muag rau Tuam Tshoj Txiv lws suav kua txiv / muab tshuaj txhuam / Sauce / Ketchup ua tshuab Filling Tshuab Ua Qhuav Tshuab Mixing Tshuab Paste Qhuav Tshuab Sauce Ua Tshuab

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JUMP MACHINERY (SHANGHAI) LIMITED yog thawj tus neeg muag khoom suav ntawm turnkey tiav txiv lws suav muab tshuaj txhuam ntau lawm kab.Los ntawm kev koom tes thiab kev sib txuas lus nrog ltalis thiab lub teb chaws Yelemees FBR / Rossi / FMC thiab ntau lub tuam txhab, kev koom ua ke cov yam ntxwv ntawm cov neeg txawv teb chaws.


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Kev txhim kho txuas ntxiv ntawm kev tshawb fawb tau tsim lub tuam txhab lub tswv yim tsim tshwj xeeb thiab cov txheej txheem txheej txheem.Tag nrho cov txheej txheem tsim khoom ua raws li ISO9001 cov qauv nruj me ntsis.Cov kab ntau lawm no yog tsim los ntawm lub tshuab ntxhua khaub ncaws, elevator, sorting tshuab, crusher, pre-heater, pulping tshuab, peb-txheej plaub-theem yuam kev evaporator (concentrate tshuab), raj-nyob rau hauv raj sterilization tshuab thiab ib/ob chav haed aseptic. filling tshuab thiab lwm yam khoom muaj pes tsawg leeg.Cov kab ua haujlwm no tuaj yeem tsim HB28% -30%, CB28% -30%, HB30% -32%, CB36% -38% thiab lwm yam txiv lws suav ketchup, kua ntses thiab dos kua txiv lws suav hmoov, kua hmoov, zaub ntug hauv paus ntses thiab lwm yam. .

Txiv lws suav muab tshuaj txhuam, kua ntses ua tshuab thiab cov kab ntau lawm pob: iav raj mis, PET lub raj mis yas, zip-saum tuaj yeem, aseptic mos pob, cib thawv, gable sab saum toj thawv, 2L-220L aseptic hnab hauv nruas, thawv pob, hnab yas, 70 - 4500 g tin tau.

Txiv lws suav muab tshuaj txhuam, kua ntses ua tshuab thiab cov kab ntau lawm txheej txheem ntws:

1).Kev lees txais cov khoom siv raw yuav tsum ua raws li cov kev cai ntawm ntau yam tshwj xeeb rau kev ua haujlwm.Cov xim daj, paj yeeb lossis xim daj yuav tsum tsis txhob sib xyaw, thiab cov txiv hmab txiv ntoo nrog lub xub pwg nyom ntsuab, stains, tawg, puas, lub plab rot thiab tsis txaus yuav tsum raug tshem tawm."Wuxinguo" thiab cov xim tsis sib xws thiab cov txiv hmab txiv ntoo hnyav raug tshem tawm los ntawm flotation thaum ntxuav txiv hmab txiv ntoo.

2).Xaiv cov txiv hmab txiv ntoo, tshem cov qia thiab ntxuav cov txiv hmab txiv ntoo nrog soaking, thiab tom qab ntawd tsuag nrog dej kom paub tseeb tias nws huv si.Txiv lws suav txiv hmab txiv ntoo stalk thiab sepals yog ntsuab thiab muaj peculiar tsw, uas cuam tshuam rau xim thiab tsw.Tshem lub xub pwg ntsuab thiab caws pliav thiab xaiv cov txiv lws suav uas tsis ua tiav.

3).Crushing thiab noob tshem tawm crushing txhais tau hais tias lub cua sov yog ceev thiab zoo tib yam thaum lub sij hawm precooking;Kev tshem tawm cov noob yog los tiv thaiv cov noob los ntawm kev tawg thaum ntaus.Yog tias sib xyaw rau hauv cov tawv nqaij, qhov tsw, kev ntxhib los mos thiab saj ntawm cov khoom yuav raug cuam tshuam.Ob chav nplooj crusher yog siv rau crushing thiab tshem tawm cov noob, thiab ces cov noob raug tshem tawm los ntawm teb cais (aperture 10 hli) thiab seeder (aperture 1 hli).

4).Precooking, beating thiab precooking ua rau tawg thiab seedless txiv lws suav puree sai rhuab mus rau 85 ℃ ~ 90 ℃ nyob rau hauv thiaj li yuav inhibit cov dej num ntawm pectin lipase thiab siab mis nyuj uronidase, tiv thaiv lub degradation ntawm pectin, thiab txo cov viscosity thiab txheej txheej ntawm muab tshuaj txhuam. .Tom qab pre boiling, lub raw pulp nkag mus rau hauv peb-theem beater.Cov khoom raug ntaus los ntawm high-speed teb scraper nyob rau hauv lub beater.Cov kua txiv hmab txiv ntoo yog centrifuged los ntawm lub voj voog lub qhov thiab nkag mus rau hauv lub collector mus rau tom ntej beater.Lub husk thiab noob yog tawm los ntawm lub slag tawm thoob kom cais cov kua txiv hmab txiv ntoo los ntawm husk thiab noob.Txiv lws suav sauce yuav tsum dhau los ntawm ob lossis peb tus neeg ntaus kom ua kom cov ntses muag.Lub rotating ceev ntawm peb lub tog raj kheej sieve thiab scraper yog 1.0 mm (820 RPM), 0.8 mm (1000 R / min) thiab 0.4 mm (1000 R / min) feem.

5).Cov khoom xyaw thiab concentration: raws li hom thiab lub npe ntawm cov txiv lws suav muab tshuaj txhuam, qhov sib txawv thiab cov khoom xyaw ntawm cov ntses lub cev yuav tsum tau ua.Txiv lws suav sauce yog ib yam khoom ncaj qha ncaj qha los ntawm thawj cov ntaub so ntswg tom qab ntaus.Txhawm rau txhim kho qhov tsw ntawm cov khoom, nws feem ntau yog ntxiv 0.5% ntsev thiab 1% - 1.5% dawb granulated qab zib.Cov khoom xyaw ntawm lws suav sauce thiab Chilean sauce yog dawb granulated qab zib, ntsev, acetic acid, dos, qej, kua txob liab, qhiav hmoov, clove, cinnamon thiab nutmeg.Raws li kev lag luam xav tau, muaj ntau yam kev hloov pauv hauv cov qauv.Tab sis tus qauv ntawm cov ntsiab lus ntsev yog 2.5% ~ 3%, acidity yog 0.5% ~ 1.2% (xws li acetic acid).Dos, qej, thiab lwm yam yog av rau hauv cov kua txiv hmab txiv ntoo thiab ntxiv;Clove thiab lwm yam txuj lom yog muab tso rau hauv lub hnab ntaub ua ntej, los yog lub hnab ntaub ncaj qha mus rau hauv lub hnab, thiab lub hnab yog muab tshem tawm tom qab lub lws suav sauce yog concentrated.Lub concentration ntawm lws suav pulp yuav muab faib ua atmospheric siab concentration thiab txo siab concentration.Atmospheric siab concentration txhais tau hais tias cov khoom yog concentrated nyob rau hauv 20-40 feeb nrog 6kg / cm2 high-pressure kub chav nyob rau hauv ib lub lauj kaub qhib sandwich.Lub tshuab nqus tsev concentration yog nyob rau hauv ob lub tshuab nqus tsev concentration lub lauj kaub, rhuab los ntawm 1.5-2.0 kg / cm 2 ntawm kub chav, cov khoom yog concentrated nyob rau hauv ib tug 600 mm-700 mm lub nqus tsev vacuum, qhov kub ntawm cov khoom yog 50 ℃ - 60 ℃, cov xim thiab tsw ntawm cov khoom yog qhov zoo, tab sis cov cuab yeej siv peev yog kim.Qhov concentration kawg point ntawm lws suav muab tshuaj yog txiav txim los ntawm refractometer.Thaum lub concentration ntawm cov khoom yog 0.5% - 1.0% siab tshaj tus qauv, lub concentration yuav raug txiav.

6).Cua sov thiab canning.Cov concentrated muab tshuaj txhuam yuav tsum tau rhuab mus rau 90 ℃ ~ 95 ℃ thiab ces cov kaus poom.Cov thawv ntim muaj xws li cov kaus poom tinplate, cov tshuaj txhuam hniav zoo li lub hnab yas thiab cov iav fwj.Tam sim no, cov kua txiv lws suav tau ntim nrog cov khob yas los yog cov tshuaj txhuam hniav zoo li lub raj yas ua seasoning.Tom qab lub tank puv lawm, huab cua yuav tsum tau vented thiab kaw tam sim ntawd.

7).Qhov kub thiab lub sijhawm ntawm kev ua kom tsis muaj menyuam thiab txias yog txiav txim siab los ntawm cov khoom siv hluav taws xob hloov pauv ntawm lub thawv ntim, lub peev xwm thauj khoom thiab cov khoom siv rheological ntawm lub cev.Tom qab ua kom tsis muaj menyuam, cov kaus poom tinplate thiab cov hnab yas yog ncaj qha txias nrog dej, thaum lub khob iav (cov kaus poom) yuav tsum tau txias maj mam thiab segmented los tiv thaiv lub thawv tawg.


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