The fresh tomatoes are poured into the waste by hand. The tomatoes are sent to the flotation machine for picking and washing with water, and then sent to the “separator†by the conveyor belt for crushing and seed removal. The seeded soy sauce flows into the storage bucket, and then is sent to the preheater by the screw pump for heating (the temperature is controlled at about 70 ° C), and then broken into a sauce in the "dipping machine", peeled and slag, It is then sucked into the two-effect evaporation chamber of the double-effect vacuum evaporator, and the inflow amount is controlled by a float type liquid level gauge. The soy sauce is naturally circulated between the second-effect evaporation chamber, the communication tube and the two-effect heater, and some is mixed with the sauce of the outlet tube of the one-effect evaporation chamber (the outflow is controlled by the two-effect float type liquid level gauge) and then circulated. Pumped to the first effect heater, heated by steam of 0.2 kg / cm 2 (gauge pressure) and sent back to the first effect evaporation chamber, and then evaporated and concentrated again. When the concentration reaches the required level, the sauce regulator is commanded to open the sauce valve, and the sauce is opened. The liquid flows into the storage bucket. The sauce in the barrel is sent to the sterilizer by the screw pump (heated to about 90 ° C), and then sent to the cylinder for loading. The vacuum degree of the evaporation concentration system is composed of a condenser, a water ring type vacuum pump, etc., and the pressure difference between the first effect and the second effect evaporation chamber is achieved by adjusting the resistance of the communication pipe (ie, changing the opening degree of the valve). The atmospheric pressure concentration means that the material is in an open sandwich pan, and the high concentration hot steam of 6 kg/cm 2 is used to complete the concentration operation in 20 minutes to 40 minutes. The concentration under reduced pressure is concentrated in a double-effect vacuum concentrating pot under the heating of 1.5-2.0 kg/cm 2 of hot steam, and the material is concentrated under a vacuum of 600 mm to 700 mm, and the temperature of the material is 50 ° C to 60 ° C. The color and flavor of the product are good at the end point of the ketchup, which is determined by a refractometer. The concentration can be terminated when the measured product concentration is 0.5% to 1.0% higher than the specified standard.
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