1, tomato juice
1.1 Process Flow Selection → Seeding → Preheating → Beating → Batching → Degassing → Homogenization → Filling → Sterilization → Cooling → Finished Product.
1.2 production points:
The choice of ingredients is mature, moderate, strong aroma, bright red, more than 5% soluble solids, suitable sugar and acid (approximately 6:1), no rotten spoiled tomatoes, wash, remove the stem, spots and green parts .
Seeding The prepared tomato is crushed and deseeded (a tomato sifting machine can be used).
Preheating will break up the seeded tomato and quickly heat it to above 85°C to kill the microorganisms attached to the tomato and destroy the pectinase.
Beating was beaten with three beaters to obtain juice.
Ingredients will be 100 kg of tomato juice, 0.70-0.90 kg of sugar, and 0.40 kg of salt.
The degassed, homogenized tomato juice was sprayed into a vacuum degasser, degassed for 3-5 minutes and then homogenized with a high pressure homogenizer at a pressure of 100-150 kg/cm2.
The cans are heated to 85-90°C and filled into sterile cans while hot, and the cans are sealed hot. The temperature of the cans should be around 70°C.
After sterilizing, cooling and sealing, it was sterilized in boiling water, and then cooled to about 38°C in cold water.
2, tomato soup
2.1 Process selection → peeling → squeeze juice → hardening → cleaning → sugar stain → sugar cook → baking → finished product.
2.2 production points:
Select the material to choose the meat with less broth, red-colored but not ripe fruit, remove the fruit with insufficient maturity, pests, and injury.
Peel the washed tomato fruit, boil it in boiling water for about 1 minute, immediately cool it, peel off the skin of the tomato. The squeezing juice controls the stalks and slits at the stalk, and gently squeezes the juice.
Harden the fruit into 0.30% calcium chloride solution soak for 2 hours.
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