Production technology of pepper paste has the following production cycle.
The fresh red peppers go to special water tanks . Raw material goes through elevators to reach an inspection band where the separation of leaves, roots, stems and other mechanical impurities take place. Then thoroughly washed peppers are crushed and heated. Heated peppers go into blending machine that separates the seeds and skins and produces the pepper juice.
The resulting pepper juice has to be thickened. Compression is performed in a vacuum evaporator. There are two types of pepper concentrates:
- Single - 12-14% dry matter;
- Dual - 22-24% dry matter;
Pepper concentrate with different percentage of dry matter could be produced by a customers’ desire.
Thickening of the juice is carried out under vacuum in the vacuum evaporator. The purpose of the method is to achieve vaporization at 80 º C, whereas double concentrate is most used.
The resulting paste is sterilized continuously at 123 º C, after which the puree is cooled. The already sterilized puree is filled into aseptic bags for aseptic storage. Aseptic bags are made of polypropylene and are placed in metal barrels. There are different cuts: 200, 100, 10 and 5 kg.