Flow Chart of Grape Canned Food Production Line
Pruning and rinsing: Cut into 4-8 small branches first and then clean.
Fruit washing and disinfection: After pruning, the fruit should be rinsed for 2-3 minutes, then rinsed again, and soaked in 0.05% potassium permanganate solution for 5 minutes. It should be rinsed 2-3 times in clean water until there is no red color in the washing water.
Grain picking: prevent breakage and remove unqualified fruits.
Blanching: Place the fruit pieces in water at 40 degrees Celsius, slowly heat up to 50 degrees Celsius, and blanch for about 60 seconds. When it does not change color, immediately cool it with running water to prevent prolonged soaking.
2. Sorting
(1) Purple red or floral purple fruits are separately canned from floral green fruits.
(2) Select black spots, damages, pests and diseases, cracked fruits, and green fruits.
(3) The size and color of the fruits in the same jar are roughly uniform.
3. Can loading
4. Exhaust and sealing
5. Sterilization and cooling

Stacking of actual cans - temporary storage - unloading of actual cans - labeling - unpacking - boxing - sealing - palletizing.

Niwei can also provide you with other canning production line equipment, filling production lines, packaging production line equipment, and stretch film vacuum packaging machines.