Raw Material | Fresh tomato |
End Products | Tomato sauce (concentration is 28-30%, 30-32%, 36-38%) |
Processing Capacity | 10-1500T Fresh fruit/day |
Ingredients of the Jam | Various flavor additives such as pure fruit puree, vitamins, sugar, etc. |
Sterilization Method | Pasteurization, UHT high temperature sterilization, (adjustable based on specific requirements) |
Terminal Packaging | Aseptic vat, bag-in-box aseptic pouch, tinplate small packaging, pouch packaging |
Control Method | Less than 300 tons: Manual control or automatic control |
System Composition | Original fruit lifting system, cleaning system, sorting system, crushing system, preheating enzyme inactivation system, beating system, vacuum concentration system, blending system, sterilization system, aseptic big bag filling system, small package filling system |