3T/H SUS304 Chili Production Line Turnkey Project Solutions From
Factory
OVERVIEW
Fermented chili pepper sauce: The fresh chili pepper will be
washed, crushed and milled into 3-4mm chili pepper pieces,then the
chili mash will be pumped into fermentation tank/barrels,after
fermentation, the chili pepper mash will be mixed with 1-2mm garlic
and ginger pieces,and then add salt, water, vinegar to mix all the
ingredients together in mixing tanks,after that, the fermented
chili sauce will be pasteurized and filled into glass jars, bottles
or cans.In the fermentation process,the hot sauce will be fermented
for 10 days at 25°C,
Chili hot pepper sauce: It is a hot and spicy condiment and
seasoning, which is rich in vitamin,sodium,calcium,
carbohydrate,and essential food ingredients.The end chili sauce
will be flled into consumable packages like bottles, four sides
sealed sachets or pouches.
Chili hot pepper powder: Fresh chili ill be sundry then air
washing,sorting,crushing and grinding,then use the belt dryer to
make the ground chili into the chili powder.
EDIBLE EFFECT
- Antipyretic and analgesic: Capsicum is pungent, which can reduce
body temperature through sweating and relieve muscle pain, so it
has a strong antipyretic and analgesic effect.
- Prevent cancer: Capsaicin, the active ingredient of pepper, is an
antioxidant substance, which can prevent the metabolism of related
cells, thereby stopping the cancerous process of cell tissues and
reducing the incidence of cancer cells.
- Increase appetite and help digestion: The strong spicy flavor of
pepper can stimulate the secretion of saliva and gastric juice,
increase appetite, promote intestinal peristalsis, and help
digestion.
- Lowering fat and losing weight: Capsaicin contained in chili
peppers can promote fat metabolism and prevent accumulation of fat
in the body, which is conducive to reducing fat, losing weight and
preventing diseases.
PRODUCTION PROCESS
- Fresh ginger and garlic:washing, peeling and cutting for use.
- Fermented : crushing for use.
- Pepper: stir frying, crushing after ready for use.
- Fresh chili mashed to use.
- Heat the oil and pour into a container with chopped chili to make
chili oil.
- Boil the above treated raw materials:Add oil, fry garlic and ginger
until yellow
- Add soy sauce and cooking wine and stir-fry
- Add minced Chinese prickly ash and white sugar
- Add the chili oil and stir
- Move the formed semi-finished products into the filling machine for
filling.
- The bottle and bottle cap shall be cleaned and sterilized before
filling
- Pasterilization after the filling.
- Labbel, package, and warehousing after sterilization .
FLOW CHART
TECHNICAL DATA SHEET
| APPLICATION | Chili Sauce Processing |
| RAW MATERIAL | Dry chili,Pepper,Oil,Garlic,Ginger |
| PRODUCTION CAPACITY | 2-5T/H |
| EQUIPMENT MATERIAL | SUS304/SUS316 |
| PACKAGE TYPE | glass bottle/PET bottle/Tin can/Four-side sealing small bag |
MAIN EQUIPMENTS
Washing Systerm
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.
Jacket Cook
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.
Blending Tank
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.
