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Seasoning tomato processing technology
Tomatoes are rich in vitamin C and carotene, and there are also many processed products. Among them, the processing of tomatoes into condiments is also very common at home and abroad. The processing technology is introduced as follows: 1. Raw materials: Choose mature or mature tomato, not All sizes can be applied. 2. Treatment: Put the tomato in a pulper and paste it without adding water. Because the raw material has a high moisture content, the berries are easy to be pulped. 3, pressure juice slag: use centrifuge or cloth bag slag juice. Slag removal, including peels and seeds should be removed. 4. Heating and Concentrating: Heat and concentrate in a stainless steel pan to evaporate some moisture. 5, add auxiliary materials: (1) add 0.2-0.3% carrageenan or 0.5% sodium alginate; (2) 5% sugar or 1% sweetener; (3) 2-3% salt; (4) 1% acetic acid; (5) 0.05% potassium sorbate. The tomato pulp is heated together with all the auxiliary ingredients above, stirring continuously, the solids are concentrated up to 30-35%, and the heating is stopped. 6. Bottling: Use small bottles of 250 ml or half a catty. 7, gland seal. 8, sterilization: 95 degrees Celsius hot water sterilization for 15 minutes. 9, cooling - finished product. Seasoning tomato sauce color red is composed of carotenoids can also be properly added artificial colors or natural pigments, sweet and sour and salty flavor, is used as a seasoning with a good seasoning.