(1) Tomato juice.

1 Process flow: Material selection → Seeding → Preheating → Beating → Batching → Degassing → Homogenization → Canning → Sterilization → Cooling → Finished product.

2 production points:

Choice of ingredients: choose moderate maturity, strong flavor, bright red color, soluble solids above 5%, sugar and acid suitable (about 6:1), no rotten spoilage of tomatoes, wash, remove the stem, spots and green parts spare.

Breaking seeds: Prepare the tomatoes and crush them for seeding (conditionally available tomato seed remover).

Preheating: The tomato, which was crushed and deseeded, was quickly heated to above 85°C to kill the microorganisms attached to the tomato and destroy the pectinase.

Beating: Beating with three beaters to obtain sap (in a small scale, the tomato can be crushed and squeezed, followed by coarse and fine filtration to obtain sap).

Ingredients: 100 kilograms of tomato juice, 0.7-0.9 kilograms of sugar, and 0.4 kilograms of salt.

Degassing and homogenizing: The tomato juice is sprayed into a vacuum degasser, degassed for 3 to 5 minutes, and then homogenized with a high-pressure homogenizer at a pressure of 100 to 150 kilograms per square centimeter (about 1000 to 1500 cows).

Canning: heated to 85 ~ 90 °C, heat into the disinfected cans, and seal hot cans, the tank center temperature should be around 70 °C.

Sterilization, cooling: Sterilize in boiling water after sealing, then cool to about 38°C in cold water.

(2) Tomato tarts.

1 Process flow: Material selection → Peeling → Squeezing → Hardening → Cleaning → Sugar Candied → Baking → Baking → Finished Product.

2 production points:

Choice of materials: Select a fruit with a small amount of sap, which is full of red, but not ripe, with the exception of insufficient maturity, diseases, insects, and broken fruits.

Peel the skin; wash the tomato fruit and precook it in boiling water for about 1 minute. Immediately cool it and remove the skin of the tomato.

Juice: Dig stalks and slits at the stalk to gently squeeze the juice.

Hardening: Soak the fruit into 0.3% calcium chloride solution for 2 hours.

Washing: Wash the hardened fruit embryos with water, remove the fruit embryos, and drain the water.

Candied fruit: The tomato fruit embryo after draining the water is soaked in 30% sugar solution for about 24 hours. 0.3% citric acid is added to the sugar solution.

Candied: The candied tomato is poured into the sandwich pot together with the impregnating solution, and slowly heated to boiling. After about half an hour, the tomato fruit is immersed in the porcelain jar together with the boiled sugar solution for 12-24 hours. So soak 2 or 3 times, each time to increase the sugar concentration. When the boiling sugar concentration reaches 65%, stop the fire and pour into the porcelain tank for 8 to 10 hours, then remove the tomato fruit and drain the sugar liquid.

Baking: The tomato fruit that drains the sugar liquid is placed on the baking plate (without overlapping) and baked at 60-65°C to make the water content reach 18%, and the soluble solid content can reach 70%.

3 quality requirements: dark red color, transparent, not return to sand, no sugar, sweet and sour, with the flavor of tomato fruit, sugar content of more than 65%, water content of about 18%.

(3) tomato sauce.

1 Process flow: raw material selection → cleaning → trimming → scalding → beating → heating and concentrating → sealing → sterilization → cooling → finished products.

2 production points:

The choice of raw materials; choice of full maturity, bright color, high dry matter content, skin thin and flesh, less fruit seeds as raw materials.

Washing, dressing: Wash the fruit surface, remove the fruit pedicles and green and decayed parts.

Blanching: Boil in hot water for 2 to 3 minutes to soften the flesh and facilitate beating.

Beating: Break the pulp with a double-track beater to remove the pericarp seeds.

Heating and Concentrating: Stir constantly and heat to a solids content of 22% to 24%.

Canned seals: Immediately after concentration, cans are sealed.

Sterilization and cooling: Sterilization in boiling water at 100°C for 20 to 30 minutes and cooling to a pot temperature of 35 to 40°C.

3 Product quality requirements: The sauce body is red-brown, uniform, with a certain degree of viscosity, taste acid, no odor, soluble solids of 22% to 24%.

(4) tomato sauce.

1 Process flow: Perfume Processing → Batching → Blending → Feed Concentration → Bottling → Capping → Sterilization Cooling.

2 raw material formula:

Spice recipe: 18kg onion, 200g of garlic, 500g of clove seeds, 400g of spiced seeds, 1000g of cinnamon, 85g of jade fruit powder, 184g of ginger powder, 184g of paprika, 8.5kg of glacial acetic acid, 67% of clear water kg.

Sauce recipe: 12% ketchup 150 kilograms, 43 pounds glucose 8 kilograms, sugar 16.4 kilograms, spice water 20 kilograms, salt 1.5 kilograms, red pigment 4.9 kilograms, (including rouge Red 7 grams, cherry red 7 grams).

3 production points:

Perfume pretreatment: peel the onion off the skin, remove the roots, wash and cut into filaments. Peel the garlic and peel it, then cut it into pieces. Cinnamon, clove seeds, and spiced seeds are washed and broken. Gather the chili powder, jade powder, and ginger powder with a cloth bag.

Spice preparation: In a stainless steel sandwich pot, add water, add glacial acetic acid and stir in. Add other spices, boil, cover and cook. Stir every 30 minutes and squeeze the spice bag. Boil for 2 hours, then filter. Slag. Then add sugar and salt, heat it to dissolve and add water to 150 kg, sieve with helium, and store it in a stainless steel bucket.

Sauce production: mix tomato sauce, salt, and glucose together, mix well, heat and concentrate to refraction of 27% to 29%, then pan out, beaten with a 0.8 mm mesh beater, then add flavor water to continue concentration To the refraction of 32% to 33%, the final addition of dissolved pigments, stir, pan.

Bottling: The temperature of the sauce body is controlled at 85°C and the bottle is placed 5 cm away from the bottle.

Sterilization: The bottle is sterilized in boiling water for 10 minutes, then cooled and packaged.

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