The process of canned pear production line
1. Picking and removing the skin: Various pear varieties that have been picked should be fed with a core temperature of no less than 10 ℃. After removing the handle, use a machine or manually remove the skin.
Cut in half to remove the seed nest: Cut in half vertically, dig out the seed nest and stem.
Repair: Remove mechanical damage, insect spots, residual fruit peels, etc. After repair, soak in 1% to 2% salt to protect the color and shorten the process as much as possible. Wash quickly with clean water 1-2 times.
Vacuum processing - Pre cooking (This machine equipment is specifically designed for steaming, softening, enzyme inactivation, and withering of materials such as fruits and vegetables. Pre cooking machines are one of the raw material pretreatment machines used in fruit and vegetable processing, and are often used for softening and enzyme inactivation of fruits and vegetables such as peaches, apricots, and pears before removing nuclei and pulping.)
Cooling: rapid cooling, rapid sorting and canning.
Sorting: Separate by fruit size, color, and maturity. Remove unqualified fruit pieces such as soft rot, discoloration, pests and diseases, spots, etc.
Can loading: Generally, there are 783 cans, 7116 cans, 7113 cans, and 9116 cans.
When canning, select fruit pulp with consistent size, color, and roughly uniform maturity for the same jar.
Pear balls and chunks can be filled using a multi head automatic fixed material canning machine, while pear cubes can be filled using a small material canning machine.
Exhaust and sealing - sterilization and cooling - palletizing of solid cans - temporary storage - unloading of solid cans - unpacking - boxing - sealing - palletizing.

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