Bolognaise Sauce Production Process
Industrial meat sauce production transforms raw meat, vegetables, and tomato bases into shelf-stable or refrigerated ready-to-eat sauces at a large scale. The process involves several stages, including ingredient preparation, combining ingredients, cooking, pasteurisation and final packaging.
Natec Network offers a cooking & pasteurising solution for a high and reproducible output.
1. Ingredient Preparation
Vegetables are cleaned and chopped or diced. Liquids like stock or tomato sauce are combined with aromatics like oils, spices, or seasings to form an aromatic base. The meat is finely ground by Grinders to ensure a consistent size for even cooking and flavor absorption.
2. Mixing
All ingredients are mixed in paddle mixers before cooking. This step can be performed using a Blending Cell.
3. Cooking
The mixture is heated allowing the flavors to meld and to concentrate the ingredients. Precise temperature control and efficient cooking times are essential for preserving nutrients and flavor, proper blending of flavors and uniform heating to prevent burning. That is why temperature control systems, direct steam injectors and a rotor are included in the Rotatherm continuous cooker. For high-volume operations, the configurable RotaTherm continuous cooker offers a high level of automation to improve production consistency and efficiency.
The cooking process simultaneously pasteurises the product where it is heated to high temperatures (up to 74°C / 166°F) to significantly reduce pathogenic microorganisms. This step is critical for ensuring the product's microbiological safety and extending its shelf life. For applications requiring extra-long shelf life, the RotaTherm can incorporate Ultra-High Temperature processing (UHT) at temperatures up to 138°C / 280°F. This high temperature treatement for a short time delivers a high level of microbial inactivation while maintaining product quality.
4. Filling
After pasteurisation, the sauce is transferred to a filling room, where it is packaged into containers such as jars or cans.
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