The following is the standard process flow and core equipment description of the tomato canning production line, which is organized based on industry specifications and equipment operation points:
1. Raw material processing stage
Raw material acceptance and cleaning
Select tomatoes with uniform maturity and no pests and diseases, and enter the cleaning pool through the conveyor belt. Use spray or brush washing machine to remove surface soil and pesticide residues.
Flotation classification : Separate light impurities and immature fruits by water flow density differences, and then classify them by size/maturity.
Peeling and seeding Steam or hot water boiling : Soften the tomato skin (temperature is usually controlled at 90-95℃) to facilitate subsequent mechanical peeling.
Mechanical peeling machine : Remove the skin by friction or high-pressure water flow, and some production lines need to remove seeds simultaneously (using centrifugal separation or screen filtration).
2. Pretreatment and processing stage Cutting and blending Peeled tomatoes are processed into blocks/slices by a rotary cutter or slicer, and the size is adjusted according to the can specifications.
Seasoning and mixing: Add salt, sugar and other seasonings to the cooking tank and mix evenly with a blender (some products need to be concentrated and thickened).
Precooking and cooling
Short-term high-temperature precooking (about 85°C) to kill enzymes and soften the pulp, then enter the cooling tank or tunnel to quickly cool down to below 30°C to prevent excessive softening.
Third, filling and sealing stage
Canning equipment
Automatic filling machine: quantitatively fill tomato pieces and soup into pre-sterilized empty cans, with an accuracy error of ±2%.
Vacuum canning machine: remove the air in the can and seal it, and the vacuum degree must reach 0.04-0.06MPa to extend the shelf life.
Fourth, sterilization and cooling stage
Continuous sterilization tunnel
Use pasteurization (100-121℃) or high-pressure steam sterilization, and the duration is adjusted according to the can type (for example: 500g cans need 20-30 minutes).
Graded cooling: first spray to cool down to 50℃, then immerse in water to cool to room temperature to avoid deformation of the can body.
Five, testing and packaging stage
Quality inspection
Remove unqualified products through the sealing tester (negative pressure test) and the X-ray foreign body detector.
Microbial sampling: Random sampling to test the total number of colonies and pathogenic bacteria indicators.
Packaging and storage
Qualified products are packed after being marked by the automatic labeling machine, and the storage environment must be kept cool (15-25℃) and the humidity ≤70%
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