Production process of low-salt chili sauce

Abstract

The invention relates to the technical field of chilli sauce production, in particular to a low-salt chilli sauce production process which comprises the following steps: conveying chilli into a first cleaning machine for first cleaning, then conveying the chilli passing through the first cleaning machine to a shaking device for shaking off cleaning liquid on the chilli skin, and then conveying the chilli to a second cleaning machine for second cleaning; the hot peppers are conveyed into a first cleaning machine to be cleaned for the first time, then conveyed into a second cleaning machine to be cleaned for the second time, the hot peppers subjected to the first cleaning and the second cleaning are cut into fragments, edible salt is added, the hot peppers mixed with the edible salt are transferred into a jar, edible wine is added into the jar at the same time, and then the hot peppers are stored for 6-8 months; in the first cleaning process, a sodium hypochlorite solution is used for cleaning, and the amount of available chlorine in the cleaning solution is controlled to be 20-25 mg / kg. The production method has the effect of producing the chilli sauce with relatively low salt content.

Description

Technical Field

[0001] The present application relates to the technical field of chili sauce production, and in particular to a production process of low-salt chili sauce. Background Art

[0002] Chili sauce is a sauce made from chili peppers and is a common condiment on the table. Most chili sauces are made by adding a large amount of edible salt to pickle the chili peppers to achieve the preservation of the chili sauce production process and inhibit the growth of microorganisms. Then, they are post-processed according to different uses. One is to send it directly to the kitchen as a seasoning, and the other is for direct consumption by users. For chili sauces that users consume directly, the amount of edible salt contained exceeds the salt content of food eaten by ordinary people, so low-salt chili sauces are needed. Summary of the invention

[0003] In order to produce chili sauce with low salt content, the present application provides a low-salt chili sauce production process.

[0004] The present application provides a low-salt chili sauce production process, which adopts the following technical solution: A low-salt chili sauce production process comprises the following steps: feeding chili peppers into a first cleaning machine for first cleaning, then feeding the chili peppers after the first cleaning machine to a shaking device to shake off cleaning liquid on the chili pepper surface, and then feeding the chili peppers into a second cleaning machine for second cleaning, cutting the chili peppers after the first and second cleanings into pieces and adding edible salt, transferring the chili peppers mixed with edible salt into a jar, and adding edible wine into the jar at the same time, and then storing the chili peppers for 6-8 months; using a sodium hypochlorite solution for cleaning during the first cleaning process, and controlling the amount of effective chlorine in the cleaning solution to be 20-25 mg / kg.

[0005] By adopting the above technical scheme, when in use, the coliform bacteria contained in the pepper skin are removed by the sodium hypochlorite solution when passing through the first cleaning machine during the production process. After removal, the sodium hypochlorite solution and impurities are reduced by a shaking device before entering the second cleaning machine, so that the second cleaning machine can control the sodium hypochlorite content of the pepper in the second cleaning. At the same time, edible wine is added to the mouth of the jar, so that the sodium hypochlorite and the edible wine can inhibit the coliform bacteria on the pepper skin respectively, thereby reducing the amount of edible salt added, and then producing chili sauce with a low salt content.

[0006] Preferably, the first cleaning machine includes a first water tank, and a water mixing device is provided at one end of the first water tank. The water mixing device is used to mix the sodium hypochlorite solution with water and then input it into the first water tank. The water mixing device passes 2 tons of water per hour, and the sodium hypochlorite solution is added to the mixing device at a rate of 2 drops per second.

[0007] By adopting the above technical solution, a water mixing device is set at one end of the first water pool, and the water mixing device lets water into the first water pool. Sodium hypochlorite solution is added dropwise to the water entering the water, so that the sodium hypochlorite solution and the water are fully mixed and then contacted with the peppers, thereby reducing the uneven amount of sodium hypochlorite solution contacted by some peppers.

[0008] Preferably, the water mixing device includes a water mixing pipe, a water distribution pipe and a water inlet regulating valve. The water mixing pipe is horizontally arranged, and a plurality of baffles are arranged at intervals along the length direction of the mixing pipe. The plurality of baffles form a maze structure. One end of the water distribution pipe is connected to the end of the mixing pipe, and the other end extends to the first water pool. The water inlet regulating valve is connected to one end of the mixing pipe away from the water distribution pipe.

[0009] By adopting the above technical solution, multiple baffles in the mixing water pipe are arranged along the length direction of the mixing water pipe, so that the sodium hypochlorite dripped into the mixing water pipe flows along the labyrinth structure, so that the sodium hypochlorite and water can be fully mixed, so that the peppers can be more evenly contacted with the sodium hypochlorite, thereby improving the removal of E. coli.

[0010] Preferably, a plurality of rotating wheels are sequentially arranged in the first water pool along the length direction of the first water pool, and the rotating wheels include a central axis, a turntable, a flap and a reinforcing rod. The central axis is rotatably connected to the upper part of the first water pool, the turntable is coaxially fixed at both ends of the central axis, the reinforcing rod is parallel to the central axis and the two ends are respectively fixed on the turntable, and the flap is parallel to the central axis and fixed on the central axis and the reinforcing rod.

[0011] By adopting the above technical solution, when the wheel rotates, the turntable of the wheel drives the flap to move from the water surface to the water, and the flap can press the peppers into the first water pool, thereby increasing the speed of the water flow relative to the peppers, thereby improving the cleaning effect.

[0012] Preferably, the central shaft is connected to a driving device, which includes a worm wheel, a worm and a driving motor. The worm wheel is coaxially and fixedly connected to the central shaft, the worm is rotatably connected to the first water pool, and the worm wheel is meshed with the worm, and the driving motor is fixed to the first water pool; the driving motor drives the worm to rotate through a reducer, and multiple worms connected to the central shaft are coaxially and fixedly connected.

[0013] By adopting the above technical solution, the central shaft is connected to the driving device, the driving motor drives multiple worms to rotate through the reducer, and the multiple worms drive multiple worm wheels at the same time, so that multiple wheels can rotate at the same time.

[0014] Preferably, the shaking device includes a water receiving pool, a material receiving plate and a vibration motor, the water receiving pool is open at the top, the material receiving plate is tilted downward along the conveying direction of the peppers, the vibration motor is fixed on the lower surface of the material receiving plate, a plurality of water leakage holes are provided on the bottom surface of the material receiving plate, and the water receiving pool and the material receiving plate are movably connected by a spring.

[0015] By adopting the above technical solution, the peppers on the receiving plate are adhered with impurities and sodium hypochlorite solution. After being acted upon by the vibration motor, the impurities and the sodium hypochlorite solution fall into the water receiving pool, thereby improving the cleaning effect of the second cleaning on the peppers.

[0016] Preferably, the second cleaning machine includes a second water pool, a pressing belt is arranged inside the second water pool, the lower part of the pressing belt is located below the liquid level of the second water pool, the upper part of the pressing belt is located above the liquid level of the second water pool, and an explosion device is arranged at the bottom of the second water pool directly below the pressing belt.

[0017] By adopting the above technical solution, a pressing belt is provided inside the second water pool. When the pepper moves to the position of the pressing belt, the pepper can be pressed into the water during the process of entering the water, so that the bubbles generated by the aeration device come into contact with the pepper, take away the impurities on the surface of the pepper and move to the water surface. The pepper continues to be transported along the pressing belt, thereby performing a second cleaning on the pepper.

[0018] Preferably, the pressing belt includes a side frame plate, a conveying roller and a flexible mesh belt. The side frame plate is vertically arranged and is provided with a bubble outlet. There are two side frame plates. The transfer roller is rotatably connected between the two side frame plates for transmitting the flexible mesh belt. A dividing plate is also fixedly arranged on the side frame plate. The dividing plate is perpendicular to the conveying direction of the peppers and blocks the side of the bubble outlet.

[0019] By adopting the above technical solution, a bubble outlet is opened on the side frame plate. When the bubbles that absorb impurities reach the liquid surface, they flow out from the bubble outlet to the side, and the bubbles are blocked by the dividing plate from moving to other positions in the second water pool, thereby separating the impurities from the peppers.

[0020] Preferably, water receiving troughs are provided on both sides of the second water pool, and the water receiving troughs are used to receive water and bubbles flowing out of the bubble outlet; the water receiving troughs are connected to an impurity box, and filter cotton is provided in the impurity box. The bottom of the impurity box is connected to a water pump, and the outlet of the water pump is connected to the second water pool.

[0021] By adopting the above technical solution, part of the water in the second water pool is used to carry away bubbles and flows into the water receiving tank, and then is sent to the second water pool again after being filtered by the filter cotton in the impurity box, thereby reducing the water consumption of the second water pool.

[0022] In summary, the present application includes at least one of the following beneficial technical effects: 1. The coliform bacteria on the surface of the peppers are removed by a sodium hypochlorite solution. The second cleaning machine can control the content of sodium hypochlorite for the second cleaning of the peppers. At the same time, edible wine is added to the mouth of the jar, so that the sodium hypochlorite and edible wine can inhibit the coliform bacteria on the surface of the peppers respectively, thereby reducing the amount of edible salt added, and then producing a chili sauce with a low salt content; 2. Water is introduced into the first water pool through a water mixing device, and a sodium hypochlorite solution is added dropwise to the water entering the first water pool, so that the sodium hypochlorite solution is fully mixed with the water and then contacts the peppers, so that the amount of sodium hypochlorite solution contacted by the peppers is relatively uniform; 3. Impurities and sodium hypochlorite solution are stuck to the peppers on the receiving plate. After being acted upon by a vibrating motor, the impurities and sodium hypochlorite solution fall into the water receiving pool, thereby improving the cleaning effect of the second cleaning on the peppers. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the overall structure of an embodiment of the present application; Figure 2 It is a structural schematic diagram of the first cleaning machine in the embodiment of the present application; Figure 3 is a schematic diagram of the structure of the water mixing device in the embodiment of the present application; Figure 4 is a schematic diagram of the structure of the shaking device in an embodiment of the present application; Figure 5 It is a structural schematic diagram of the second cleaning machine in the embodiment of this application.

[0024] Explanation of reference numerals: 1. first cleaning machine; 11. first water tank; 12. rotating wheel; 121. central axis; 122. rotating disk; 123. flap; 124. reinforcing rod; 13. water mixing device; 131. water mixing pipe; 132. water distribution pipe; 133. water inlet regulating valve; 134. baffle; 135. medicine receiving hopper; 136. regulating valve; 14. driving device; 141. worm gear; 142. worm; 143. driving motor; 2. shaking device ; 21. Water receiving tank; 22. Material receiving plate; 23. Vibration motor; 24. Leakage hole; 25. Crossbeam; 26. Guide rod; 27. Spring; 3. Second cleaning machine; 31. Second water tank; 32. Pressing belt; 321. Side frame plate; 322. Conveying roller; 323. Flexible mesh belt; 324. Bubble outlet; 325. Dividing plate; 33. Explosion device; 34. Water receiving tank; 35. Impurity box; 36. Filter cotton; 37. Water pump; 38. Water supply pipe. DETAILED DESCRIPTION

[0025] The following is combined with Figure 1-5 This application is described in further detail.

[0026] The present application embodiment discloses a low-salt chili sauce production process, referring to Figure 1 , including screening the peppers and removing the leaf impurities mixed in the peppers, and then sending them to the first cleaning machine 1 to complete the first cleaning of the peppers, adding sodium hypochlorite solution in the first cleaning machine 1 to clean the microorganisms on the surface of the peppers; then conveying the peppers in the first cleaning machine 1 to the shaking device 2, the shaking device 2 is used to shake off the sodium hypochlorite adhered to the surface of the peppers, reduce the surface moisture, and reduce impurities; then conveying the peppers to the second cleaning machine 3 for the second cleaning, the second cleaning machine 3 further cleans the smaller impurities and sodium hypochlorite on the surface of the peppers by flotation, because the setting of the shaking device 2 can improve the efficiency of the second cleaning machine 3, and can also improve the cleaning effect; cutting the peppers that have completed the first and second cleanings, cutting the peppers into predetermined fragments, adding an appropriate amount of edible salt after cutting, and then sending the peppers to the pickling jar, and adding edible wine at the same time, the amount of edible wine added is 1-1.2 ml according to the ethanol content of each kilogram of peppers, and then storing at a temperature of 20-25°C for 6-8 months.

[0027] First, the sources of possible coliform bacteria produced during the production of peppers were determined. Samples were collected from the skin of fresh peppers, the production line workshop environment, and the production water. The samples were tested and the number of bacteria in the production line workshop environment was small and not detected in the production water. The number of bacteria on the skin of fresh peppers was large, and both showed a high number of coliform bacteria. Therefore, the microorganisms on the skin of peppers should be mainly controlled during the production of chili sauce.

[0028] refer to Figure 2The first cleaning machine 1 includes a first water pool 11 and a plurality of rotating wheels 12 arranged in the first water pool 11. The plurality of rotating wheels 12 are arranged at intervals along the length direction of the first water pool 11, so that the peppers in the first water pool 11 pass through the plurality of rotating wheels 12 in sequence along the length direction of the first water pool 11. Under the action of the rotating wheels 12, the peppers in the first water pool 11 are pressed into water, so that the peppers are soaked in water. At the same time, a water mixing device 13 is connected to the first water pool 11. The water mixing device 13 is used to mix the sodium hypochlorite solution with water and then input it into the first water pool 11. The amount of water added to the first water pool 11 by the water mixing device 13 per hour is 2 tons. The sodium hypochlorite solution is mixed in the water mixing device 13 by dripping, and 2 drops are added to the water mixing device 13 per second. The amount of each drop is about 0.05 ml, and the effective chlorine of the sodium hypochlorite solution is 11%, 12%, 13% or 14%. The effective chlorine in the first water pool 11 is controlled at 20-25 mg / kg. For example, the water volume in the first water tank 11 is maintained at 2 cubic meters, and the calculation formula of effective chlorine is: 0.05*2*3600*0.13 / 2000 / 1000=23.4mg / kg. The number of coliform bacteria on the surface of the pepper after the first washing in two cases where the sodium hypochlorite solution is added to the first water tank 11 and not added to the first water tank 11 is compared through multiple groups. The number of coliform bacteria is reduced by 50%-60% after adding the sodium hypochlorite solution.

[0029] The number of the rotating wheels 12 in this embodiment is three, and the rotating wheels 12 include a central axis 121, a rotating disk 122, a flap 123, and a reinforcing rod 124. The central axis 121 is rotatably connected to the upper part of the first water pool 11 and is located on the liquid surface of the first water pool 11. The rotating disk 122 is respectively provided at both ends of the central axis 121, and the rotating disk 122 is coaxially fixedly connected to the central axis 121. The flap 123 is located in the first water pool 11 and is in contact with the inner wall of the first water pool 11. The reinforcing rod 124 is fixed between the edge of the rotating disk 122 and the central axis 121. The flap 123 is arranged in parallel, and is fixed on the central axis 121 and the reinforcing rod 124 parallel to the reinforcing rod 124, so that the flap 123 can increase its strength under the action of the central axis 121 and the reinforcing rod 124. The flap 123 is a hollow structure, and a driving device 14 is connected to one end of the central axis 121. The driving device 14 drives the rotating wheel 12 to rotate, so that the multiple flaps 123 arranged circumferentially along the central axis 121 press the peppers from top to bottom below the liquid surface of the first water pool 11, and then move along the direction of the first water pool 11. The driving device 14 includes a worm wheel 141, a worm 142 and a driving motor 143. The worm wheel 141 is coaxially fixed on the central shaft 121. The worm 142 is rotatably connected to the first water pool 11 so that the worm 142 is engaged with the worm wheel 141. The driving motor 143 is fixed on the first water pool 11 and drives the worm 142 to rotate through a reducer. The worm 142 of multiple driving devices 14 are coaxially fixedly connected.

[0030] refer to Figure 3 The water mixing device 13 includes a water mixing pipe 131, a water distribution pipe 132 and a water inlet regulating valve 133. The water mixing pipe 131 is horizontally arranged. A plurality of baffles 134 are arranged at intervals along the length direction of the water mixing pipe 131 in the water mixing pipe 131. One side of the plurality of baffles 134 is arranged at intervals with the inner wall of the water mixing pipe 131, so that a labyrinth structure is formed in the water mixing pipe 131. The cross-section of the water mixing pipe 131 is square and the baffles 134 are arranged at intervals with the vertical side walls of the water mixing pipe 131, so that the water in the water mixing pipe 131 can still flow along the labyrinth structure of the water mixing pipe 131 when the water mixing pipe 131 is not filled. The water distribution pipe 132 is connected to one end of the mixing water pipe 131, and the other end is connected to the water inlet regulating valve 133. The water flow rate entering the mixing water pipe 131 is adjusted by the water inlet regulating valve 133. At the same time, a medicine receiving hopper 135 is provided at one end of the mixing water pipe 131 close to the water inlet regulating valve 133. The opening of the medicine receiving hopper 135 faces upward and is used to receive the dripping sodium hypochlorite solution. When the sodium hypochlorite solution is dripped in, it is fully mixed with the water in the mixing pipe 131 under the action of the labyrinth structure, and then enters the water branch pipe 132. There are multiple water branch pipes 132, and a regulating valve 136 is installed on the water branch pipe 132. The multiple water branch pipes 132 extend into the first water pool 11 away from one end of the mixing pipe 131 and are distributed along the width direction of the first water pool 11. They can be arranged in a uniform distribution manner. The flow in the water branch pipe 132 can be controlled by adjusting the valve 136. After entering the first water pool 11, the water in the first water pool 11 can clean the peppers more evenly.

[0031] refer to Figure 4 The shaking device 2 includes a water receiving pool 21, a receiving plate 22 and a vibration motor 23. The upper part of the water receiving pool 21 is opened, and the receiving plate 22 is tilted along the conveying direction of the peppers. The receiving plate 22 is higher at one end close to the first water pool 11. The bottom surface of the receiving plate 22 is provided with a plurality of water leakage holes 24, and the two sides of the receiving plate 22 are bent upward to reduce the peppers from flying out during the vibration process. The vibration motor 23 is fixed on the lower surface of the receiving plate 22. When the peppers are taken out of the first water pool 11 and fall on the receiving plate 22, the vibration motor 23 vibrates the receiving plate 22, causing the peppers to shake on the receiving plate 22, so that the water on the surface of the peppers can be shaken off into the water receiving pool 21. A crossbeam 25 is fixedly installed in the water receiving pool 21, and a vertical guide rod 26 is slidably connected to the crossbeam 25. The upper end of the guide rod 26 is fixed to the material receiving plate 22. A spring 27 is sleeved on the guide rod 26, and one end of the spring 27 is fixed to the material receiving plate 22, and the other end is fixed to the crossbeam 25, so that the material receiving plate 22 is connected to the opening of the water receiving pool 21. The spring 27 makes the material receiving plate 22 vibrate, and the pepper gradually moves toward the direction of the material receiving plate 22 away from the first water pool 11 during the vibration process.

[0032] refer to Figure 5 The second cleaning machine 3 includes a second water pool 31, one end of which is connected to the end of the receiving plate 22 away from the first water pool 11, so that the peppers passing through the shaking device 2 enter the second water pool 31. A pressing belt 32 is provided at the upper part of the second water pool 31, and an explosion device 33 is provided at the bottom of the second water pool 31. The gas outlet position of the explosion device 33 is directly below the pressing belt 32. When the peppers move in the second water pool 31, the peppers will be pressed into the water in the second water pool 31 under the action of the pressing belt 32, and then meet the bubbles generated by the explosion device 33, so that the bubbles generated by the explosion device 33 are adsorbed to the impurities on the surface of the peppers, thereby floating to the liquid surface with the impurities. The peppers are transported to the end of the second water pool 31 along the pressing belt 32.

[0033] The pressing belt 32 includes a side frame plate 321, a conveying roller 322 and a flexible mesh belt 323. The side frame plate 321 is vertically arranged, and a bubble outlet 324 is opened on the side frame plate 321. There are two side frames 321, and a dividing plate 325 is fixedly arranged between the two side frames 321. The dividing plate 325 is perpendicular to the conveying direction of the peppers and the dividing plate 325 blocks the side of the bubble outlet 324. When the bubbles in the second water pool 31 float to the liquid surface, the bubbles are blocked by the dividing plate 325 and flow out from the position of the bubble outlet 324 to the side of the second water pool 31. Water receiving troughs 34 are provided on both sides of the second water pool 31, and one end of the water receiving troughs 34 is connected to an impurity box 35. Since the position of the pressing belt 32 in the second water pool 31 causes the liquid level to fluctuate beyond the side wall of the second water pool 31 due to the action of the gas explosion device 33, bubbles can flow into the water receiving troughs 34 with impurities, and flow into the impurity box 35 along the water receiving troughs 34. Multiple conveying rollers 322 are arranged between the two side frame plates 321, and the conveying rollers 322 are rotatably connected to the side frame plates 321. The flexible mesh belt 323 is supported by multiple conveying rollers 322, so that a part of the flexible mesh belt 323 is located below the liquid surface, and the upper part of the flexible mesh belt 323 is located above the liquid surface. One side of the flexible mesh belt 323 is used to press the peppers floating on the surface of the first water pool 11 below the liquid surface.

[0034] The impurity box 35 is provided with filter cotton 36, which is used to filter the inflowing water. The filter cotton 36 is located at the upper part of the impurity box 35 and is inside the impurity box 35. A water pump 37 is connected to the lower part of the impurity box 35. The outlet of the water pump 37 is connected to one end of the second water pool 31 close to the shaking device 2, so that part of the water in the second water pool 31 can be circulated. At the same time, a water supply pipe 38 is also provided at one end of the second water pool 31 close to the shaking device 2. The water supply pipe 38 is connected to the production water, and water is continuously supplied to the second water pool 31 to replace part of the sewage.

[0035] After the peppers have passed the first and second cleanings, and after adding salt and wine, they are tested during storage, every two days for a maximum of six days. The number of internal coliform bacteria meets the requirement of less than 10 CFU / g. For peppers that have not been washed with sodium hypochlorite, after adding the same salt, the number of coliform bacteria gradually increases from the fourth day of storage, and is severely corrupted on the tenth day.

[0036] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A low-salt chili sauce production process, characterized in that: The method comprises feeding peppers into a first cleaning machine (1) for first cleaning, then feeding the peppers after the first cleaning machine (1) to a shaking device (2) to shake off the cleaning liquid on the surface of the peppers, and then feeding the peppers into a second cleaning machine (3) for second cleaning, cutting the peppers after the first and second cleaning into pieces and adding edible salt, transferring the peppers mixed with edible salt into a jar, and adding edible wine into the jar at the same time, and then storing the peppers for 6-8 months; using a sodium hypochlorite solution for cleaning during the first cleaning process, and controlling the amount of effective chlorine in the cleaning solution to 20-25 mg / kg.

2. A low-salt chili sauce production process according to claim 1, characterized in that: The first cleaning machine (1) comprises a first water pool (11), one end of the first water pool (11) being provided with a water mixing device (13), the water mixing device (13) being used to mix a sodium hypochlorite solution with water before inputting the mixture into the first water pool (11), the water mixing device (13) passing 2 tons of water per hour, and the sodium hypochlorite solution being added into the water mixing device (13) at a rate of 2 drops per second.

3. A low-salt chili sauce production process according to claim 2, characterized in that: The water mixing device (13) comprises a water mixing pipe (131), a water distribution pipe (132) and a water inlet regulating valve (133); the water mixing pipe (131) is arranged horizontally; a plurality of baffles (134) are arranged in the water mixing pipe (131) at intervals along the length direction of the water mixing pipe (131); the plurality of baffles (134) form a labyrinth structure; one end of the water distribution pipe (132) is connected to the end of the water mixing pipe (131), and the other end extends into the first water pool (11); the water inlet regulating valve (133) is connected to one end of the water mixing pipe (131) away from the water distribution pipe (132).

4. A low-salt chili sauce production process according to claim 2 or 3, characterized in that: A plurality of rotating wheels (12) are arranged in sequence in the first water pool (11) along the length direction of the first water pool (11); the rotating wheel (12) comprises a central axis (121), a rotating disk (122), a flap (123) and a reinforcing rod (124); the central axis (121) is rotatably connected to the upper part of the first water pool (11); the rotating disk (122) is coaxially fixed at two ends of the central axis (121); the reinforcing rod (124) is parallel to the central axis (121) and has two ends respectively fixed to the rotating disk (122); and the flap (123) is parallel to the central axis (121) and fixed to the central axis (121) and the reinforcing rod (124).

5. A low-salt chili sauce production process according to claim 4, characterized in that: The central shaft (121) is connected to a driving device (14), the driving device (14) comprising a worm wheel (141), a worm (142) and a driving motor (143); the worm wheel (141) is coaxially fixedly connected to the central shaft (121); the worm (142) is rotatably connected to the first water pool (11), and the worm wheel (141) and the worm (142) are meshed; the driving motor (143) is fixed to the first water pool (11); the driving motor (143) drives the worm (142) to rotate via a reducer, and the worms (142) connected to the plurality of central shafts (121) are coaxially fixedly connected.

6. The production process of a low-salt chili sauce according to claim 1, characterized in that: The shaking device (2) comprises a water receiving pool (21), a material receiving plate (22) and a vibration motor (23); the upper portion of the water receiving pool (21) is open; the material receiving plate (22) is arranged to be tilted downward along the conveying direction of the peppers; the vibration motor (23) is fixed to the lower surface of the material receiving plate (22); a plurality of water leakage holes (24) are provided on the bottom surface of the material receiving plate (22); and the water receiving pool (21) and the material receiving plate (22) are movably connected via a spring (27).

7. The production process of a low-salt chili sauce according to claim 1, characterized in that: The second cleaning machine (3) comprises a second water pool (31), a pressing belt (32) is arranged inside the second water pool (31), the lower part of the pressing belt (32) is located below the liquid level of the second water pool (31), and the upper part of the pressing belt (32) is located above the liquid level of the second water pool (31), and an explosion device (33) is arranged at the bottom of the second water pool (31) directly below the pressing belt (32).

8. The production process of a low-salt chili sauce according to claim 7, characterized in that: The pressing belt (32) comprises a side frame plate (321), a conveying roller (322) and a flexible mesh belt (323); the side frame plate (321) is arranged vertically; a bubble outlet (324) is provided on the side frame plate (321); two side frame plates (321) are provided; a conveying roller is rotatably connected between the two side frame plates (321) for transmitting the flexible mesh belt (323); a dividing plate (325) is also fixedly provided on the side frame plate (321); the dividing plate (325) is perpendicular to the conveying direction of the peppers; and the dividing plate (325) blocks the side of the bubble outlet (324).

9. The production process of a low-salt chili sauce according to claim 8, characterized in that: Water receiving grooves (34) are arranged on both sides of the second water pool (31), and the water receiving grooves (34) are used to receive water and bubbles flowing out of the bubble outlet (324); the water receiving grooves (34) are connected to an impurity box (35), and filter cotton (36) is arranged in the impurity box (35); the bottom of the impurity box (35) is connected to a water pump (37), and the outlet of the water pump (37) is connected to the second water pool (31).

Images