With the development of society and the progress of the food industry, the improvement of people's living standards has also made great progress in fruit processing, especially the maturity of can sealing machine and capping machine technology, which has improved fruit processing, such as canned fruit, canned peppers, fish Canned food is very popular. Zhoushan Kaizhou Machinery Manufacturing Co., Ltd. will give you an example: the production of canned chili:
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1. Raw material selection. Choose fresh peppers that are all red, plump, and not wilted, and remove rot, disease, insects, and fruits. After the peppers are red, they are picked and processed in time, and they cannot be after-ripening, otherwise the flavor will be poor.
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2. Wash. Rinse the peppers with clean water to remove dust and grime.
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3. Remove stalks and seeds. Cut lengthwise with a knife, halve, remove the pepper seeds and fascia, and trim the stem.
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4. Soften blanching. Put the peppers in slightly boiling water at 90-95°C and blanch for 30-60 seconds, until the pepper slices are scalded evenly and softly. Cool in time and drain for use.
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5. Sorting. Remove the peppers that are not entirely red, rotten, and speckled, and then grade them by size.
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6. Soup preparation. 8 kg of sugar, 2.2 kg of refined salt, 1.37 kg of vinegar, 0.1 kg of cloves, 0.125 kg of cinnamon, 0.1 kg of bay leaf, 0.05 kg of black pepper, 0.1 kg of white pepper, and about 90 kg of water.
First add water to the above spices, boil for 30 to 40 minutes, filter, then add sugar and salt to dissolve and boil, and finally add vinegar and boiling water to adjust the total amount of soup to 100 kg for later use.
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7. Weigh the can. 500-type glass bottle, solids account for 50% of the net weight, cans according to the size of peppers, each can is filled with 250 grams of pulp, 250 grams of soup, 500 grams of net weight, and a certain gap should be maintained in the upper part of the can.
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8. Exhaust and seal. Exhaust while it is still hot, hold the air at a temperature of 85 to 95°C, take 8 to 10 minutes, and the central temperature in the tank is 75 to 85°C. Seal the cans with a vacuum sealer (vacuum degree 533-60 kPa).
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9. Sterilization and cooling. After sealing, it should be quickly placed in 100 ℃ boiling water for 30 minutes to sterilize, and then cooled to below 37 ℃ in sections, and the water droplets outside the tank should be wiped dry before storage.