1, tomato juice Alcohol And Ethanol Enzymes,Ethanol Enzymes,Alcohol Enzymes,Enzymes For Ethanol Production Sunson Industry Group Co., Ltd , https://www.sunsonchinaenzymes.com
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.
Wash washed hardened fruit embryos with water, remove fruit embryos and drain.
Sugar-dried tomato fruit embryos are soaked in 30% sugar solution for about 24 hours. Add 0.30% citric acid to the sugar solution.
Candied Toss the candied tomatoes together with the impregnating liquid into the sandwich pot and slowly warm up to boiling. After about half an hour, soak the tomato fruit with the cooked sugar liquid in the porcelain jar for 12-24 hours. So repeatedly soaked 2-3 times, each time to increase the concentration of sugar. When the boiling sugar concentration reaches 65%, stop the fire and pour into the porcelain jar 8-10 hours later, remove the tomato fruit and drain the sugar liquid.
Bake the tomato fruit which drains the sugar, place it on a baking tray, and bake at 60-65°C. Make the water content reach 18%, the soluble solid content can reach 70%.
2.3 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
3.1 Process Flow Raw material selection → cleaning → trimming → scalding → beating → heating → concentration → sealing → sterilization → cooling → finished products.
3. 2 production points:
The selection of raw materials is fully mature, with bright color, high dry matter content, thin skin, thick flesh, and few seeds as raw materials.
Wash, trim and wash the fruit surface, remove the peduncle and green and decayed parts.
Boil in boiling water for 2-3 minutes to soften the flesh and facilitate beating.
Beat the pulp with a two-channel beater and remove the pericarp seeds.
Heating and concentrating stirring, heating to a solids content of 22% -24%.
Seal cans immediately after canning.
Sterilization, cooling in boiling water at 100°C for 20-30 minutes, cooling to tank temperature 35-40°C.
3.3 Product Quality Requirements: The sauce body is red-brown, uniform, with a certain degree of viscosity, taste acid, no odor, soluble solids of 22% -24%.