The whole pickle production line is finished, cleaned, trimmed with lignified fibers, hard bones, washed with sand, etc., and the foreign impurities are selected. Forming: Cut the dish into the desired shape of silk, sheet, knot, dic, etc. by arranging the blade on the machine. Salting: Fresh vegetables are salted with 10%-20% (calculated by the amount of vegetables), salted in a salted pond, and sealed for about 1 month or more. Desalting: soaking through tap water The salt of the formed semi-finished product is removed to the required content.
The whole set of pickles production line adopts steam heating mode, automatic temperature control, and the mesh belt running speed adopts frequency conversion speed regulation mode, adopting natural water cooling or forced cooling cooling. Sterilization time and temperature can be set according to the process requirements of the food. Pear canned spray sterilizer, pickled pasteurization line. The machine is safe and reliable. It uses well-known brand components, reasonable optimization and matching from temperature loss, power and time consumption. It is compact and simple, and can be based on actual production site. It is required to set the shape and size.
The basic principle of the full-scale pickles production line is that the sealed cans or bottles are transported through the conveyor belt and into the interior of the tunnel pasteurizer. The temperature of the product is finely regulated in each temperature zone in the pasteurizer. When passing through the tunnel, the container is sprayed with water of different temperatures, that is, a preheating phase, a heating phase (sterilization phase), and a cooling phase. The gradual heating of the front end of the sterilizer and the gradual cooling of the rear end are very important. In this way, it is possible to avoid the loss of taste caused by overheating, and to prevent the broken bottle caused by the sudden change of the thermal stress of the container.
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