Ketchup making process

1. Introduction to ketchup:

Tomato sauce is a sauce concentrate of fresh tomatoes. The bright red sauce body, with the unique flavor of tomato, is one Plant distinctive condiments, generally not directly entrance. Ketchup by ripe red tomatoes by crushing, pulp, go After removing coarse and hard substances such as skin and seeds, by concentration, canning and sterilization. Tomato sauce is commonly used as fish, meat and other foods Cooking seasoning, is the color, acid, fresh, fragrant seasoning.

2. Efficacy of tomato sauce:

1. Tomato lycopene is conducive to the effect of inhibiting bacterial growth. It is an excellent antioxidant and can be cleared In addition to the free radicals in the human body, the anticancer effect is 2-times that of β -carotene;

2. Medical studies have found that lycopene has a preventive effect for some types of cancer, For breast cancer, lung cancer, and Endometrial cancer has an inhibitory effect, but also against lung cancer and colon cancer;

3. Tomato sauce tastes sweet and sour, can increase appetite, lycopene is easier in the state of fat Absorbed by the human body;

4. Especially suitable for arteriosclerosis, hypertension, coronary heart disease, nephritis patients edible, cold constitution, blood pressure Low, winter hands and feet easy to cold, eating tomato sauce is better than fresh tomatoes

3. process flow:

raw material  →  classify  →  washing  →  heat treating  →  beating  →  tinning  →  seal up  →  sterilization  →  cooling  →  end product

4. Operation key points:

1. Raw material classification: choose fully mature, bright color, high dry material content, thin skin, thick meat, seed Less fruits as raw material.

2. Cleaning: wash the sediment and dirt with clean water

3. Repair: remove fruit pedicand green and rotten parts.

4. Hot: pour the trimmed tomato into boiling water for 2~3 minutes to soften the pulp  to facilitate beating.

5. Pulping: after hot, pour the tomato into the pulp machine, break the pulp, remove the peel seeds. Pulping machine to double grouting machine as better. The diameter of the first sieve is 1.0 to 1.2 mm, the second sieve hole diameter Was from 0.8 to 0.9 mm. After beating, the pulp was immediately heated and concentrated to prevent pectinization

6. Heat and concentrate: put the pulp in a sandwich pan, heat and concentrate, when the soluble solid material is reached Stop heating at 22% to 24%. Stir constantly during the concentration process to prevent the burning past

7.  Germicization and cooling: sterilization in I00C boiling water for 20~30 minutes, and then cool to the tank temperature of 35~ Up to 40℃.

8. Sterilization and cooling: sterilization in I00C boiling water for 20~30 minutes, and then cool to the tank temperature of 35~ Up to 40℃.

5. Product quality requirements:

The sauce is reddish brown, uniform, with a certain consistency; sour, no odor; and soluble solid About 22% to 24%.