The jam production line is a complete industrial production process from fresh vegetables and fruits to sauce, involving multiple key links and equipment.                                                                           Raw material preparation and cleaning: Select fresh and mature vegetables and fruits as the main raw materials, and use a cleaning machine to remove surface dirt and pesticide residues

Peeling and Seed Removal: After cleaning, vegetables and fruits are processed by a specific peeling and seed removal machine to remove the skin and internal seeds

Crushing: The crusher crushes vegetables and fruits and extracts fresh tomato juice, vegetables and fruits

Preheating enzyme inactivation: Vegetables and fruits need to be preheated before pulping to control the activity of pectinase and prevent juice separation in the product

Beating: After crushing the tomatoes, pour them into a blender, crush the flesh, remove the skin, and seed the seeds

Vacuum concentration: Vegetable and fruit pulp is concentrated by vacuum evaporation, usually using a three effect or four effect forced circulation tube evaporator

Blending and Standardization: According to taste requirements, add appropriate amounts of seasoning such as sugar and salt for blending

Filling: The concentrated vegetable and fruit sauce is filled using an automated filling machine to maintain strict aseptic conditions

Sterilization and Cooling: The filled vegetable and fruit sauce is sterilized using a high-temperature instantaneous sterilizer, and then rapidly cooled to ensure product quality and extend shelf life