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Semi-Continuous Processing Of Hot Fill Gravy (With Particulates)

Process Description

After starch and seasonings are dissolved in warm water in a high shear mixer, the slurry is transferred to the batching tanks. Additional water, garnish and other ingredients are added to the batching tanks. The product is then pumped to a steam injector where it is heated to the final cooking temperature. After the product is heated, it is held in the holding/hydration tube for a timed period, allowing the starch to gelatinize. After holding, the product is sent to filling and retorting.

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Semi-Continuous Processing Of Hot Fill Gravy(With Particulates)
Application Library

Process System Features

  • Process utilizes steam injection for maximum heating efficiency.
  • Improved color and flavor.
  • Semi-continuous system design yields high operating efficiency.
  • Optional deaeration insures bubble free final product in glass bottles.
  • Process can be completely cleaned in place.
  • Programmable logic controls for repeatable product consistency