tomato sauce processing

As we all know, tomatoes are also called tomatoes. Because it contains a variety of vitamins, minerals and other nutrients needed by the human body, as well as its unique and attractive taste, it has become one of the delicacies often used by everyone, and the dishes made from it are well-known dishes. The tomato sauce made from tomatoes is used for serving, which has a unique flavor and is favored by everyone. Tomato paste is a puree-like concentrate of fresh tomatoes. It is a bright red sauce with a unique tomato flavor. It is a distinctive condiment and is generally not directly imported.

Tomato sauce processing is made by crushing, beating, removing rough and hard substances such as skin and seeds, and then concentrating, canning and sterilizing ripe red tomatoes.

Choose fully ripe fruit with bright color, high dry matter content, thin skin, thick flesh and few seeds as raw materials. The freshness of tomato raw materials is the main factor affecting the flavor of tomato sauce. The fresher and more complete the tomatoes used for processing, the better the quality of the finished product. Tomatoes that have been picked for too long and stored for too long will lose freshness, acidity, sugar and vitamins due to water evaporation loss. On the other hand, when tomatoes are piled up, the product temperature rises and they are perishable. Therefore, the processing of tomato paste should be based on fresh tomatoes

In order to make the beating easier and improve the pulping rate, the tomatoes often need to be crushed before beating, and heated to 80~85℃ immediately after crushing. Generally speaking, the cold crushing process is that the tomatoes are preheated after crushing, and then immediately sent to beating, and the preheating temperature is below 80 °C. The thermal crushing process is that the tomatoes are heated at 80~85°C immediately after being crushed, and then heated in the thermal crushing system, and stay in the crushed material tank for a period of time, and then sent to beating. The length of residence time in the tank is determined by the effective volume of the tank and the level of the material, which can be adjusted as needed.

After blanching, pour the tomato into a beater, crush the pulp, and remove the skin and seeds. The beating machine is preferably a double-pass beating machine. The diameter of the first sieve hole is 1.0-1.2 mm, and the diameter of the second sieve hole is 0.8-0.9 mm. After beating, the juice is heated and concentrated immediately to prevent stratification due to the action of pectinase.