Hummus production line

Hummus production line

Making nutritious and delicious hummus requires exquisite craftsmanship and strict hygiene standards.

1. Raw material preparation:
Choose fresh chickpeas, soybeans or red beans and soak them for 12-24 hours to soften.

2. Cleaning and processing:
Use a cleaning machine to remove impurities from the chickpeas, and then use a peeling machine to remove the skin to ensure a smooth taste.

3. High pressure cooking:
Put the washed chickpeas into a pressure cooker and cook until soft.

4. Mixing and stirring:
Jingye mixing tank adds cooking and emulsification functions on the original basis. Cooking, stirring and emulsification are integrated into one. During the cooking process of chickpeas, the chickpeas are fully stirred until smooth and uniform. The emulsification function makes the chickpea paste taste more delicate.

5. Quality inspection and adjustment:
Check the texture and taste of the hummus and fine-tune the seasoning ratio as needed.

6. Packaging and sterilization:
Fill the chickpea paste into the container and seal it to prevent contamination, then use the Jingye sterilizer to sterilize it, effectively sterilize and extend the shelf life, and label the sterilized chickpea paste with the production date and shelf life.

7. Finished product:
The finished product can be used as a seasoning, which not only gives the dishes a different flavor, but also provides rich nutrition, suitable for various cooking needs.

CIP cleaning system
Suitable for cleaning production lines of various sauces, dairy products, and cooked food processing plants. After use, the equipment can be thoroughly cleaned through high-pressure water flow, alkaline, acidic cleaning fluid or high-temperature water to remove color substances and microorganisms, ensuring the hygiene of the equipment for the next use. The use process is fully automatic.