A lot of people like applesauce, but have you ever thought about the story behind applesauce while you are tasting delicious food? Apple sauce production process is very complicated, before the production, it needs to be pretreated, such as fruit selection, pedicel removal, rotten fruit removal, cleaning, peel removal, core removal and so on. Every step is very important and very strict. We should not be careless.

 

Preparation of apple sauce: select high-quality apples for pretreatment, then crush them with a pulverizer, and then fine them with a colloidal mill to make them taste delicate. The fineness is required to be 6-8 microns (UM), filter, sterilize (temperature 80 ℃, time 30 minutes), and cool them to get apple sauce for standby.

 

Sterilization: it is usually carried out with some sterilization equipment, such as tubular sterilizer, which is a kind of sterilization equipment used more. Generally, the temperature of Jingjiang Weineng machinery is controlled at 70-80 ℃ for 30 minutes.

 

The above is the general apple sauce production steps, in fact, there are many steps, small series due to the relationship between time will not be illustrated one by one, if you have questions, or are interested in understanding, interested in buying friends, you can call to talk about Oh!