Tomato paste made in a factory. Tomato paste is the main condiment of most foods in the world. From traditional Iranian stews to Western dishes, everyone borrows their good taste from this condiment. Tomato paste factories are among the most prosperous food factories because the sale of tomato paste is associated with a high price. In this article, we intend to examine the production process of canned tomato paste in production lines. So stay with us.
To order and inquire about the price of the pickle and pickle production line, contact the website numbers.
The question is ” How is tomato paste made in a factory?”
Selection of quality tomatoes for tomato paste made in a factory
The first step in producing tomato paste is to separate the red, juicy, ripe and healthy tomatoes. Tomatoes that have high acidity and less fiber are used for this purpose. It is very important that the tomatoes are healthy and not crushed. Yellow, green and unripe tomatoes are separated at this stage, because if these tomatoes are used in the process of producing tomato paste, the color of the tomato paste will eventually turn brown. It should also be noted that round tomatoes have a better quality than pear-shaped tomatoes because they have less fiber.
Initial washing of tomatoes
After separating the quality tomatoes, we have to send them to the washing station. For this purpose, various systems such as tomato immersion tub or water spraying system are used. For this purpose, the tomatoes are inserted into the washing conveyor by a depolarizer device, which has a mesh plate with blowers on the bottom of the strip, which leads to the movement of the tomatoes in the washing path and removes the surface contamination of the tomatoes.
Secondary wash tank
After separating the wood and leaf crumbs from the tomatoes, they enter the secondary washing tank for more thorough cleaning. The tomatoes are then sprayed into the washing system by passing through the surface of the conveyor and being washed by water showers as they move forward.
To order and inquire about the price of the compote production line, contact the website numbers.
Tomato sorting
For tomato paste made in a factory, At this stage, tomatoes that have cracked, crushed and damaged should be separated. This step is done manually by the operators. Tomatoes should eventually be perfectly uniform and healthy. Of course, the same size of tomatoes only needs to be observed in the case of canned tomatoes, and to produce tomato paste, it is sufficient to separate the spoiled and crushed samples.
Chop the tomatoes
Tomatoes at this stage should be chopped and sliced by a slicer and chopper. Slicers are devices with sharp, moving blades that cut tomatoes into small pieces. Chopping tomatoes can be done in the form of cold or hot chopping.
Hot chopping tomatoes
Tomatoes should be heated before pulping and after crushing. Heating the tomatoes leads to the inactivation of pectolytic enzymes. Therefore, more pectin will enter the tomato paste and eventually the consistency of the tomato paste will increase. On the other hand, heating the tomatoes leads to an increase in the viscosity of the tomato paste because the gum material is removed from the tomatoes. The crushing temperature should be around 90 degrees Celsius. The hot chopping method is mainly done for high quality tomatoes and quality tomato paste.
To order and inquire about the price of the tomato paste production line, contact the website numbers.
Cold chopping tomatoes
In this method of chopping, the tomatoes are chopped cold and sliced without heating. The heating temperature after crushing should be around 80 degrees Celsius. If the heating temperature is low, then the tomato paste lacks the necessary pectin and does not reach a sufficient consistency. This method of chopping is mainly adopted for substandard tomatoes at the end of the season and tomatoes that do not have the desired color. Since tomato juice has a lower concentration in this method, this method is used to produce tomato paste that need a higher brix.
Primary heating
At this stage, the preliminary heating is done with the same pre-cooking process. The purpose of heating at this stage is to eliminate hydrolytic enzymes. In this way, the consistency of tomato paste will increase. At this stage, a temperature of about 70 to 90 degrees Celsius is applied. The more ripe and ripe the tomatoes are, the higher the applied temperature should be.
filteration
At this stage, the prepared product must pass through three filters. Of course, the number of filters depends on the quality of the tomato paste. These staples are known as Pulper and Finisher. Due to the use of these devices, tomatoes become more crushed. Pulper filter separates the skin and tomato seeds, and Finisher filter causes more tomatoes to be crushed. Therefore, tomato juice will be able to separate from the pulp.
Concentrate
At this stage, the prepared product enters the evaporators to reach a higher concentration under vacuum. At this stage, to reduce the weight of the tomato paste and make the transportation of the packages easier, some of the product water is reduced. Due to the concentration process, the quality, color and aroma of the product are preserved and the nutritional value of the product will be preserved at the same time. If the tomatoes are chopped by hot chopping method, it is better to use Scraped Surface concentrator to maintain the quality of the final product.
To order and inquire about the price of the canned fish production line, contact the website numbers.
Add salt and additives in the formulated tank
For tomato paste made in a factory, The addition of salt and permitted additives such as sodium, sorbate and potassium and 0.1% benzoic acid is done at this stage in the formulated tank.
Pasteurization of tomato paste and sterilization of cans
In order to increase the health level of the final product and kill microorganisms, the pasteurization process is performed at a temperature of 85 to 90 degrees Celsius. The cans should also be washed regularly.
Filling and packing station
The process of filling packages and canned tomatoes in this The step is performed which must be done at a temperature of 80 degrees Celsius. About 97% of the cans should be filled so that they do not look empty when cooled and reduced in volume. This can affect the customer’s perspective. Piston filling machines are used in this neighborhood and the sealing process is continued.
Pasteurization of filled cans
If the cans of tomato paste have undergone preliminary heating, they must pass the temperature of 100 degrees Celsius at this stage. Otherwise, they must reach the healthy temperature and be sterilized. Glass containers of tomato paste should be heated to 85-90 degrees Celsius and then cooled to 35 degrees Celsius.
Labeling and history writing
Finally, cans and jars of tomato paste should be labeled and information such as expiration date, expiration date and manufacturing series should be engraved on them by a jet printer and then prepared for packaging and shipping.
Conclusion
To produce standard and quality tomato paste, it is very important that the production steps are done accurately and step by step. Measuring applied times and temperatures has a high impact on the quality of the final product.
To order and inquire about the price of the jam production line, contact the website numbers.
