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Crisp and greasy production process of sour cucumber can

2024-08-01

Latest company news about Crisp and greasy production process of sour cucumber can

Process flow of canned cucumber production line

 

Summer is the season for a bumper harvest of melons and fruits, and crisp and delicious cucumbers have become regular guests on many families' dinner tables.

Whether it's washing and eating, cooking over high heat, or patting cucumbers with hot and sour rice, there is always a way to capture your taste buds.

Fresh cucumbers are very popular, and pickled sour cucumber is also popular as an appetizer. Sour cucumber is also common in Western cuisine. It can be found in salads, hot dogs, hamburgers, sandwiches and barbecue meats. The sour and crisp taste enhances the flavor and taste of the food.

In Russia, sour cucumber, like Chinese mustard, is so popular among the public that he eats it every day.

Today, LWT will introduce you to the refreshing and delicious pickled cucumber canned food production line equipment.

1. Selection and treatment of raw materials

Choose cucumbers with no or less thorns, melon strips young, less than 11 cm in length, 3-4 cm in diameter, uniform thickness, no diseases and insect pests, no decay and uniform color, and put them into a bubbling cleaner for cleaning.

Whether to cut into segments or not can be selected according to the demand, and the dosage of cucumber can be calculated according to the ratio of 265 g / 500 ml.

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(bubble cleaning machine)

2. Pre-cooking

The washed cucumber was precooked in water at 85-90 ℃ for 1-2 minutes to achieve the purpose of killing green and removing enzymes.

 

 

3. Canning

After the container is cleaned and sterilized with a bottle washing machine, the necessary ingredients such as pepper, bay leaf, red pepper, mustard seed and fennel seed are filled, and then the cucumber is filled with an automatic vibrating filling machine.

The machine uses the principle of vibration to automatically control the shaking speed and weight of the material to make it fall into the container.

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(automatic vibrating filling machine)

4.Pour soup

Stir the water, salt, sugar and acetic acid in a certain proportion, boil it and inject it into the canned cucumber with a liquid filling machine.

 

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(filling machine)

5. Sealing

The steam jet capping machine is used to seal and discharge the air from the tank at the same time.

 

 

6. Sterilization and cooling

Spray sterilizer or pasteurized water bath sterilizer can be used for sterilization. The sterilization temperature is controlled at 92-95 ℃ and the time is kept at 15-20 minutes.

The cooling method is determined by the material of the container, and the glass can should adopt the stage cooling method with a temperature difference of no more than 20 ℃ in each stage to prevent the glass bottle from cracking; tinplate cans should be cooled in cold water to make the central temperature of the product below 40 ℃.

You could add some sour cucumber when making hot dogs and sandwiches at home, which is sure to take the taste to a new level.

In addition, like the sauerkraut and mustard we often eat, sour cucumber is also a very good choice for noodles, porridge, fried meat slices and so on.

 

To learn more about cucumber canning production line equipment, please contact us.