{"id":2554,"date":"2021-10-27T06:39:14","date_gmt":"2021-10-27T06:39:14","guid":{"rendered":"https:\/\/www.juiceprocessline.com\/?post_type=product&p=2554"},"modified":"2026-02-09T10:41:56","modified_gmt":"2026-02-09T02:41:56","slug":"hot-sauce-manufacturing-equipment-2","status":"publish","type":"product","link":"https:\/\/www.juiceprocessline.com\/id\/hot-sauce-manufacturing-equipment-2\/","title":{"rendered":"Peralatan Pengolahan Pembuatan Saus Cabai 500kg \/ jam"},"content":{"rendered":"

Cabai peralatan pembuatan saus pedas<\/strong> memilih paprika merah yang matang dan dibudidayakan dengan hati-hati di pertanian, dan setelah dibersihkan, menangani pemindahan, pemanasan awal, pengupasan, sterilisasi dan pengalengan, kita bisa mendapatkan rasa yang kaya dan warna cabai yang cerah. Saus sambal pedas disajikan dengan ayam goreng, daging panggang, burger, hot dog, pizza, kentang goreng, kentang goreng, makanan laut, pasta, salad, hot pot, dan makanan lainnya di Amerika Serikat, Meksiko, Thailand, Indonesia, Afrika Selatan, dan negara-negara lainnya.<\/strong><\/p>\n

\"peralatan
peralatan pembuatan saus sambal<\/figcaption><\/figure>\n

Pemrosesan saus sambal: Cabai segar \u2192 pemilihan bahan \u2192 pengangkatan gagang, pembersihan \u2192 penghancuran \u2192 pemanasan awal \u2192 pengupasan \u2192 konsentrasi vakum \u2192 pencampuran \u2192 pengisian \u2192 sterilisasi \u2192 pendinginan \u2192 inspeksi \u2192 produk jadi<\/p>\n

\"lini-produksi-saus-cabai\"
Diagram alir pemrosesan saus cabai<\/figcaption><\/figure>\n

\u2460Pemilihan bahan: Sesuai dengan kebutuhan daerah dan konsumen yang berbeda, pilihlah varietas bahan baku lada yang berbeda, dan pilihlah lada segar yang bebas dari pembusukan dan hama serangga.<\/p>\n

Lada lokal: kulit tipis, kualitas daging rata-rata (daging tipis dan renyah saat digigit), aroma pedas, warna merah cerah, dan potongan-potongan yang rata setelah dipatahkan.
\nCabai merah Amerika: tebal, kulit halus, daging penuh, rasa pedas yang kuat, tetapi lada memiliki kandungan minyak yang tinggi. Warnanya kemerahan, kecerahannya bagus, dan ada gumpalan dan konsistensi setelah dipatahkan.
\nLada garis panjang, tebal sekitar 1 cm, berwarna kemerahan, kulit tipis, daging penuh, kandungan lemak tinggi, aroma pedas yang kuat, dan bahkan terpotong-potong setelah dipatahkan.
\nKembang kol: kulit tebal, daging tebal, rasa pedas ringan, rasa agak manis, permukaannya merah, tetapi efek pewarnaannya kurang bagus, dan akan lengket setelah dipatahkan.<\/p>\n

\"Jenis
Jenis cabai yang berbeda<\/figcaption><\/figure>\n

Buang tangkai dan cuci bersih: buang tangkai buah, agar tidak mempengaruhi warna produk jadi dan menyebabkan terlalu banyak serat kasar yang mempengaruhi rasa. Dan bersihkan endapan di permukaan lada dengan air.<\/p>\n

\u2462Penghancuran: Ukuran partikel yang dihancurkan harus di bawah 3mm.<\/p>\n

Pemanasan awal: Panaskan pasta cabai yang sudah dihancurkan hingga 85\u00b0C dan simpan selama 15 menit untuk memanaskan dan menonaktifkan enzim.<\/p>\n

\"sistem
sistem penghancuran & pemanasan awal cabai<\/figcaption><\/figure>\n

Konsentrasi vakum: Masukkan pasta cabai yang sudah dipanaskan sebelumnya ke dalam peralatan konsentrasi vakum untuk konsentrasi vakum. Tingkat vakum adalah 650-700mmHg, dan suhu dikontrol di bawah 70C.<\/p>\n

Pencampuran: Sesuai dengan persyaratan kepedasan, kemanisan, keasinan, dan keasaman saus sambal di berbagai tempat, tambahkan garam, asam sitrat, dan pemanis dalam jumlah yang sesuai ke dalam saus sambal pekat.<\/p>\n

\"sistem
sistem pencampuran dan pengisian saus sambal<\/figcaption><\/figure>\n

Kaleng dan disterilkan: diisi panas pada suhu 80-85C. Simpan pada suhu 100C selama 15 menit untuk sterilisasi.<\/p>\n

Pendinginan dan pemeriksaan: Setelah pendinginan, sampel disimpan pada suhu 37C selama 7 hari, dan kaleng tidak rusak untuk diperiksa, yang berarti memenuhi syarat.<\/p>\n

Indikator kualitas saus sambal<\/h2>\n

Saus sambal Indikator sensorik<\/strong>
\n\u2460Warna: dengan warna cabai merah cerah.
\n\u2461Morfologi jaringan: badan saus halus, seragam, dan kental.
\nRasa: Memiliki rasa seperti saus sambal.
\n\u2463 Tidak ada bakteri patogen dan pembusukan yang disebabkan oleh mikroorganisme, tidak ada kotoran.<\/p>\n

\"Saus
Saus sambal yang berbeda<\/figcaption><\/figure>\n

Indikator fisik dan kimia saus sambal<\/strong>
\n\u2460Kandungan padat yang dapat larut: 11%-12%.
\nKandungan NaCl: 8%-8.5%.
\n\u2462Kandungan logam berat (per kilogram produk): timah tidak melebihi 20mg, tembaga tidak melebihi 10mg, dan timbal tidak melebihi 2mg.<\/p>\n

Parameter jalur pemrosesan saus cabai<\/h2>\n\n\n\n\n\n\n\n\n\n\n
Parameter<\/p>\n

Peralatan<\/td>\n

Mesin Pencuci Cabai<\/td>\nMesin Pembuat Saus Cabai<\/td>\nTangki pencampur dan pendingin kedap udara<\/td>\nUnit sterilisasi 1000L<\/td>\nMesin Pengemas Saus Cabai<\/td>\n<\/tr>\n
Model<\/td>\nGGXQ5000<\/td>\nGG-180<\/td>\nGG-1000<\/td>\n<\/td>\nGG-60C<\/td>\n<\/tr>\n
Kapasitas<\/td>\n1T\/jam untuk tomat<\/td>\n800-1000Kg \/ jam<\/td>\n1000L<\/td>\n1T per jam<\/td>\n<\/td>\n<\/tr>\n
Daya \/ Tegangan<\/td>\n5.5\/1.5\/2.2 Kw<\/td>\n18.5Kw<\/td>\n3kw \/ 1.5kw<\/td>\n20Kw \/ 380v<\/td>\n1KW \/ 220V \/ 380V<\/td>\n<\/tr>\n
Berat<\/td>\n900 Kg<\/td>\n340Kg<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Dimensi<\/td>\n5100 * 1400 * 1500 mm<\/td>\n830 * 490 * 1100mm<\/td>\n<\/td>\n1600 * 1600 * 2200 (Untuk satu tangki)<\/td>\n625*750*1550m<\/td>\n<\/tr>\n
Kehalusan<\/td>\n<\/td>\n100-200<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Kecepatan pengepakan<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n25-60 kantong \/ menit<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fitur peralatan pembuatan saus pedas<\/h2>\n

1. Jalur pemrosesan saus sambal yang disesuaikan dapat disediakan sesuai dengan volume pemrosesan pelanggan;
\n2. Seluruh peralatan terbuat dari baja tahan karat food grade untuk memastikan keamanan dan sanitasi produksi saus sambal;
\n3. Anda dapat secara fleksibel menyesuaikan rasa sesuai dengan rasa saus sambal lokal Anda dan memastikan rasa unik dari saus sambal<\/p>\n

Jika Anda juga ingin memulai bisnis sambal di daerah Anda? Selamat datang untuk menghubungi ue untuk mendapatkan solusi khusus dan kuota gratis 100% !!<\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

Peralatan pembuatan saus cabai memilih cabai merah yang matang dan dibudidayakan dengan hati-hati di pertanian, dan setelah dibersihkan, menangani pemindahan, pemanasan awal, pengupasan, sterilisasi dan pengalengan, kita bisa mendapatkan rasa yang kaya dan warna cabai yang cerah. Saus sambal pedas disajikan dengan ayam goreng, daging panggang, burger, hot dog, pizza, kentang goreng, kentang goreng, makanan laut, pasta, salad, hot pot, dan makanan lainnya di ... <\/p>","protected":false},"featured_media":2555,"comment_status":"open","ping_status":"closed","template":"","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":""},"class_list":{"0":"post-2554","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-solutions","7":"product_cat-juice-and-paste-line","8":"clearfix","10":"first","11":"instock","12":"shipping-taxable","13":"product-type-simple"},"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"yoast_head":"\n500kg\/h Hot Chili Sauce Manufacturing Processing Equipment<\/title>\n<meta name=\"description\" content=\"The chili hot sauce manufacturing equipment can process the mature red peppers in the 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