Hot Peppers Chili Jam Production Line PET Bottle / Bag Filler 380V 50Hz

380V 50Hz hot peppers Chili jam

Production Line PET bottle/bag filler

TECHNICAL DATA SHEET

OVERVIEW

The fresh red or green chili hot pepper after harvesting, use the pepper stem cutting machine to remove the stem, then upload the chili hot pepper into air blowing washing machine to remove the sand or foreign matters, then do inspection sort out the rotten hot pepper and remove the remain stems by workers, then the high-quality chili pepper will be blanched or boiled in a blancher to soften the chili pepper, after that the soft hot peppers or chili will be sent to one chopper to crush the pepper into mash,and following that, the pulping machine will remove the seeds and break further into the puree.After that, the chili pepper paste will be blended with other ingredients, then after homogenizing, degassing then filled into bottles or sachets.

FLOW CHART

MAIN EQUIPMENTS
 

Chili hot pepper washing and sorting machine

This chili washing machine is made of SUS304 material, water is used as the medium, and the air bubbles are formed by the strong flow turbine fan to roll and clean the chili pepper flexibly.While cleaning,spray pipes and nozzles are added to the upper part of the mesh belt, and the high-pressure water pump is used for circulating spraying, which effectively suppresses the pepper floating and material cleaning.

The chili hot pepper inspect conveyor is used to sort out the low-quality peppers, it is belt mesh conveyor and can meet 5-6 workers operate at the same time.

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.

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

1. Fresh ginger and garlic:washing, peeling and cutting for use.
2. Fermented : crushing for use.
3. Pepper: stir frying, crushing after ready for use.
4. Fresh chili mashed to use.
5. Heat the oil and pour into a container with chopped chili to make chili oil.
6. 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
7. Move the formed semi-finished products into the filling machine for filling.
8. The bottle and bottle cap shall be cleaned and sterilized before filling
9. Pasterilization after the filling.
10. Labbel, package, and warehousing after sterilization .