LĀINA/MIKINIA HANA ʻO TOMATO PATE NO KA Hana ʻana i ka Jam

1. Hoʻopili: 5-220L pahu aseptic, pahu kini, ʻeke ʻeke, ʻōmole aniani a pēlā aku

2. ʻO ka haku laina holoʻokoʻa:

A: ʻōnaehana hoʻolaha o nā hua mua, ʻōnaehana hoʻomaʻemaʻe, ʻōnaehana hoʻokaʻawale, ʻōnaehana ʻokiʻoki, ʻōnaehana sterilization pre-heating, ʻōnaehana pulping, ʻōnaehana hoʻonaʻauao vacuum, ʻōnaehana sterilization, ʻōnaehana hoʻopiha ʻeke aseptic.

B: pāpaʻi → hui ʻana i ka pahu → homogenization → deaerating → mīkini sterilization → mīkini holoi → mīkini hoʻopiha → mīkini capping → tunnel spray sterilizer → dryer → coding → pahu

3. ʻO ka manaʻo o ka huahana hope loa: Brix 28-30%, 30-32% ke anuanu a haki ka wela, 36-38%
ʻO Tomato paʻi/Ketchup laina hana

Ka haku laina holoʻokoʻa:

A: ʻōnaehana hoʻolaha o nā hua mua, ʻōnaehana hoʻomaʻemaʻe, ʻōnaehana hoʻokaʻawale, ʻōnaehana ʻokiʻoki, ʻōnaehana sterilization pre-heating, ʻōnaehana pulping, ʻōnaehana hoʻonaʻauao vacuum, ʻōnaehana sterilization, ʻōnaehana hoʻopiha ʻeke aseptic.

B: pāpaʻi → hui ʻana i ka pahu → homogenization → deaerating → mīkini sterilization → mīkini holoi → mīkini hoʻopiha → mīkini capping → tunnel spray sterilizer → dryer → coding → pahu