Processing technology of tomato sauce dipping sauce
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1 Tomato juice 1.1 Process selection -→Seed--→Preheating--→Beating--→Ingredients--→Degassing--→Homogeneous--→Canning--→Sterilization--→ Cooling - → finished product. 1.2 The main points of production selection are selected from mature materials, strong aroma, bright red color, more than 5% of soluble solids, suitable sugar and acid (approximately 6:1), no damaged tomato, wash, remove the stem, Spots and green parts are available. 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. Mixing 100 kg of tomato juice, 0.70-0.90 kg of granulated sugar, and 0.40 kg of salt. The degassed, homogenized tomato juice was 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 kg/cm2. The cans are heated to 85--90°C, filled into sterile cans while hot, and the cans are sealed while hot. The center 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 pods 2.1 Process selection - → peeling - → squeeze juice - → hardening - → cleaning - → candied - → → candied - → baking - → finished product. 2.2 Making points Select the material to choose the meat with less broth and full-red, but not ripe fruit, and remove fruits with insufficient maturity, pests and diseases, and bad wounds. Peel the washed tomato fruit in boiling water for approximately 1 minute, cool immediately, and peel off the tomato fruit. Squeeze the juice at the stalk and dig it to squeeze 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. The tomato fruit embryos that have been drained by sugar, soaked in 30% sugar solution for about 24 hours, 0.30% citric acid plus sugar solution. Candied sugared tomatoes, together with the impregnating liquid, are poured into a sandwich pot and slowly warmed to boiling. After about half an hour, the tomato fruit is immersed in the porcelain jar with the cooking sugar soaked for 12-24 hours. - 3 times, each time to increase the sugar concentration. 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. Baking will be drained sugar tomato fruit on the baking plate, baked at 60 - 65 °C, so that the water content of about 18%, soluble solids 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 paste 3.1 Process flow raw materials--→selection--→cleaning--→trimming--→blanching--→beating--→heating--→concentration--→sealing--→sterilization--→cooling-- → Finished product. 3.2 Production points Raw material selection selection is fully mature, bright color, high dry matter content, thin skin, thick flesh, and fruit with 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 constantly 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 reddish-brown, uniform, with a certain degree of viscosity, taste acid, no smell, soluble solids of 22% -24%.