Uphuhliso oluqhubekayo lophando lwenze ingcamango yoyilo olulodwa lwenkampani kunye nendlela yenkqubo yobugcisa.Yonke inkqubo yokuvelisa izixhobo ithobela imigangatho ye-ISO9001 ngokungqongqo.Lo mgca wemveliso wenziwa ikakhulu ngoomatshini bokuhlamba, i-elevator, umatshini wokuhlela, i-crusher, i-heater yangaphambili, umatshini wokucofa, inqanaba lesithathu elinenqanaba elinesine lokunyanzeliswa kwe-evaporator (umatshini wokugxila), umatshini wokuvala ityhubhu kunye ne-single / double haed aseptic. umatshini wokuzalisa kunye nokunye ukubunjwa kwezixhobo.Lo mgca wokucubungula unokuvelisa i-HB28% -30%, CB28% -30%, HB30% -32%, CB36% -38% kunye nezinye iintlobo ze-tomato ketchup, i-chili sauce kunye ne-onion sauce ye-tomato powder, i-chili powder, i-carrot sauce njl. .

Intlama yeTomato, umatshini wokucoca isosi yetshili kunye nephakheji yomgca wemveliso: ibhotile yeglasi, ibhotile yeplastiki yePET, i-zip-top can, iphakheji ethambileyo ye-aseptic, ikhathoni yezitena, i-gable top carton, i-2L-220L ibhegi ye-aseptic kwidrum, iphakheji yebhokisi, isikhwama seplastiki, i-70 -4500g inkonkxa yetoti.

Intlama yetumato, umatshini wokulungisa isosi yesitshili kunye nokuhamba kwenkqubo yokuvelisa:

1).Ukwamkelwa kwezinto eziluhlaza kuya kuhambelana neemfuno zeentlobo ezikhethekileyo zokucubungula.Iintlobo eziphuzi, ezipinki okanye ezikhanyayo aziyi kuxutywa, kwaye iziqhamo ezinamagxa aluhlaza, amabala, ukuqhekeka, umonakalo, ukubola kwenkaba kunye nokungavuthwa ngokwaneleyo kuya kususwa.“Wuxinguo” kunye nezo ezinombala ongalinganiyo kunye nobunzima beziqhamo ezikhaphukhaphu zisuswa ngokuphaphatheka ngexesha lokuhlanjwa kweziqhamo.

2).Khetha isiqhamo, susa isiqu kwaye uhlambe isiqhamo ngokufunxa, uze utshize ngamanzi ukuqinisekisa ukuba sicocekile.Isiqu se-tomato kunye ne-sepals ziluhlaza kwaye zinevumba elingaqhelekanga, elichaphazela umbala kunye nencasa.Susa igxalaba eliluhlaza kunye nesiva kwaye ukhethe iitumato ezingacocwanga.

3).Ukutyumza kunye nokususa imbewu ukutyumza kuthetha ukuba ukufudumeza kukhawuleza kwaye kufana ngexesha lokupheka kwangaphambili;Ukususwa kwembewu kukuthintela ukuba imbewu ingaphuki ngexesha lokubethwa.Ukuba ixutywe kwi-pulp, i-flavour, texture kunye ne-taste of the product iya kuchaphazeleka.Isityumzi samagqabi aphindwe kabini sisetyenziselwa ukutyumza kunye nokususwa kwembewu, kwaye imbewu isuswe nge-rotary separator (i-aperture eyi-10 mm) kunye ne-seeder (i-1 mm yokuvula).

4).Ukupheka kwangaphambili, ukubetha kunye nokupheka kwangaphambili kwenza i-tomato puree ephukileyo kunye nengenambewu ishushu ngokukhawuleza ukuya kwi-85 ℃ ~ 90 ℃ ukuze inyanzelise imisebenzi ye-pectin lipase kunye nobisi oluphezulu lwe-uronidase, ukuthintela ukuthotywa kwe-pectin, kunye nokunciphisa i-viscosity kunye nepropathi yokugubungela. .Emva kokubiliswa kwangaphambili, ipulp ekrwada ingena kwisibethi esinamanqanaba amathathu.Izinto eziphathekayo zibethelwa yi-high-speed rotary scraper kwi-beat.Ijusi yepulp ifakwa ngaphakathi kumngxuma wescreen setyhula kwaye ingena kumqokeleli kwisibetha esilandelayo.I-husk kunye nembewu ikhutshwe kwi-emele yokukhupha i-slag ukwahlula ijusi ye-pulp kwi-husk kunye nembewu.Isosi yetumato kufuneka idlule kwizibethi ezibini okanye ezintathu ukwenza isosi ithambile.Isantya esijikelezayo se-cylinder sieve ezintathu kunye ne-scraper yi-1.0 mm (820 RPM), 0.8 mm (1000 R / min) kunye ne-0.4 mm (1000 R / min) ngokulandelanayo.

5).Izithako kunye nokugxininiswa: ngokohlobo kunye negama le-tomato paste, ukugxininiswa okuhlukeneyo kunye nezithako zesosi yomzimba ziyafuneka.I-tomato sauce luhlobo lwemveliso egxininiswe ngokuthe ngqo kwi-pulp yokuqala emva kokubetha.Ukuze kuphuculwe i-flavour yemveliso, ngokuqhelekileyo yongezwa i-0.5% yetyuwa kunye ne-1% - 1.5% iswekile emhlophe.Izithako ze-tomato sauce kunye ne-sauce yaseChile yiswekile emhlophe, ityuwa, i-acetic acid, i-anyanisi, i-garlic, i-pepper ebomvu, i-ginger powder, i-clove, i-sinamon kunye ne-nutmeg.Ngokwemfuno yemarike, kukho utshintsho oluninzi kwifomula.Kodwa umgangatho wetyuwa ngu-2.5% ～ 3%, i-asidi yi-0.5% ～ 1.2% (ibalwa nge-acetic acid).I-anyanisi, i-garlic, njl.I-clove kunye nezinye iziqholo zifakwa kwisikhwama selaphu kuqala, okanye isikhwama selaphu sifakwe ngokuthe ngqo kwisikhwama, kwaye isikhwama sikhutshwe emva kokuba i-tomato sauce igxininiswe.Uxinzelelo lwe-tomato pulp lunokwahlulwa lube luxinzelelo lwe-atmospheric kunye nokunciphisa uxinzelelo.Uxinzelelo loxinzelelo lwe-atmospheric luthetha ukuba izinto zigxininiswe kwimizuzu engama-20-40 kunye ne-6kg / cm2 yoxinzelelo oluphezulu lomphunga oshushu kwimbiza yesandwich evulekileyo.I-vacuum concentration ikwi-double effect vacuum imbiza yoxinaniso, ifudunyezwe yi-1.5-2.0 kg / cm 2 yomphunga oshushu, izinto eziphathekayo zigxininiswe kwisimo se-vacuum eyi-600 mm-700 mm, ubushushu bezinto eziphathekayo ngu-50 ℃ - 60 ℃, umbala kunye nencasa yemveliso zilungile, kodwa utyalo-mali lwezixhobo luyabiza.Indawo yokuphela kokugxininiswa kwe-tomato paste inqunywe yi-refractometer.Xa ukuxinwa kwemveliso bekuyi-0.5% - 1.0% ephezulu kunomgangatho, ugxininiso lunokupheliswa.

6).Ukufudumeza kunye nokunkonkxa.Intlama egxininisiweyo kufuneka ifudunyezwe ukuya kuma-90 ℃ ~ 95 ℃ ize emva koko inkonkxwe.Izikhongozeli ziquka iinkonkxa zetinplate, iingxowa zeplastiki ezimile okwentlama yamazinyo kunye neebhotile zeglasi.Okwangoku, isosi yetumata ipakishwe ngeekomityi zeplastiki okanye intlama yamazinyo emile okwetyhubhu yeplastiki njengesinongo.Emva kokuba itanki izaliswe, umoya uya kuphuma kwaye uvalwe ngokukhawuleza.

7).Iqondo lobushushu kunye nexesha lokuvala kunye nokupholisa kumiselwa yipropati yokutshintshwa kobushushu kwisitya sokupakisha, umthamo wokulayisha kunye nepropati yoxinaniso lwe-rheological yesosi yomzimba.Emva kokuvalwa inzala, iitoti zetinplate kunye neengxowa zeplastiki zipholiswa ngokuthe ngqo ngamanzi, ngelixa iibhotile zeglasi (iitoti) kufuneka zipholiswe ngokuthe ngcembe kwaye zahlulwe ukunqanda ukugqabhuka kwesikhongozeli.