Countries around the world have different names and standards for tomato products. The name and standard of tomato sauce formulated by the former Ministry of Light Industry of my country are: tomato sauce, with solid content divided into two types: 22% to 24% and 28% to 30%; those with less than 20% are called "tomato pulp"; without concentration A product with a solid content of 5% to 7% is called "tomato juice"; a product that is concentrated with tomato paste accounting for 12% to 14% of the total solid content, adding fruit vinegar, salt, white sugar and a variety of spices is called "tomato juice". "Tomato sauce" is divided into three types according to its total solid concentration: no less than 33%, 29% and 25%; tomato hot sauce is also called "Chile sauce". 2. Requirements for raw materials for making tomato sauce In the international market, the color of tomato products is the primary indicator for measuring product quality and rating, followed by consistency, flavor and organizational form. According to the regulations of the former Ministry of Light Industry of my country, the concentration of tomato paste is 28%, and the lycopene content cannot be less than 35 mg/100 g. The requirement for export products cannot be less than 42 mg/100 g. The lycopene content of the tomato varieties currently used in tomato paste processing in my country is 7 to 11 mg/100 g. The content of lycopene is often affected by factors such as tomato variety, maturity, temperature during harvesting, storage and transportation. 1. The commonly used raw material varieties for processing tomato sauce in my country are: Agate Red 140, Jianzhuang 18, Zhejiang 478, Zahong 16, Yangzhou Red, Agate Red 144, Hongza 25, Luocheng No. 1, Jiali Aihong, Suiyuan, Mansi and Jian 18 etc. 2. The formation of lycopene is related to the temperature. The temperature is between 18°C ??and 25°C. As the temperature rises, the coloring changes to red faster. The temperature is lower than 18°C ??and the coloring is slow. The day and night temperature is between 30°C and 30°C. Between 38℃, the enzyme activity is inhibited and lycopene is difficult to form. 3. When the sugar content of tomato fruit in solids is greater than 50% and the total acid content in solids is less than 8%, tomatoes usually have good color, flavor and consistency. Varieties with high solid content require high lycopene content. The processing of different varieties can make up for each other's deficiencies. 3. Tomato paste production process 1. The acceptance of raw materials shall be based on the requirements of special varieties for processing. Yellow, pink or light-colored varieties shall not be mixed, and fruits with green shoulders, stains, cracked fruits, damage, navel rot and insufficient maturity shall be removed. . "Black-heart fruits" and those with uneven coloring and lighter fruit specific gravity are removed by flotation during fruit washing. 2. Select fruits, remove stems and wash fruits by soaking them first, then spraying them with water to ensure they are clean. Tomato fruit stems and sepals are green and smelly, affecting the color and flavor. When removing the stems, trim off the green shoulders and scars, and select tomatoes that are not suitable for processing. 3. Crushing and seed removal Crushing is to heat quickly and evenly during pre-cooking, and seed removal is to prevent seeds from being broken during beating, which would affect the flavor, texture and taste of the product if mixed into the pulp. A double-blade crusher is used to crush and remove seeds, and then the seeds are removed through a rotary separator (hole diameter: 10 mm) and a seed remover (hole diameter: 1 mm). 4. Pre-boil and beat. Pre-cook the crushed and seeded tomato puree and quickly heat it to 85°C to 90°C to inhibit the activities of pectin lipase and galacturonase and avoid denaturation of pectin substances. Reduce the viscosity and spreadability of the sauce. The raw pulp enters the three-stage beater after pre-cooking. The material is beaten by the high-speed rotating scraper in the beater to form a slurry. The pulp juice is centrifuged and passes through the round sieve hole, and enters the collector to the next beater; The skin residue, seeds, etc. are discharged from the slag discharging hopper, thereby achieving the separation of juice, skin residue, and seeds. Tomato sauce must go through 2 to 3 beaters to make the sauce delicate. The three cylindrical screen holes and scraper speeds are 1.0 mm (820 rpm), 0.8 mm (1000 rpm), and 0.4 mm (1000 rpm) respectively. 5. Ingredients and concentration: Depending on the type and name of the tomato sauce, different concentrations and ingredients are required for the sauce. Tomato paste is a product directly concentrated from the beaten puree. In order to enhance the flavor of the product, 0.5% of salt and 1% to 1.5% of white sugar are usually added based on the finished product. The ingredients of tomato sauce and Chile sauce include seasonings and spices such as sugar, salt, water, acetic acid, onions, garlic, red pepper, ginger powder, cloves, cinnamon and cardamom. Each manufacturer has many formula changes according to market demand. However, the standard salt content of the product is 2.5% to 3%, and the acidity is 0.5% to 1.2% (calculated as acetic acid).

Grind onions, garlic, etc. into pulp and add; put cloves and other spices into a cloth bag and boil it into juice first, or put the cloth bag directly into it, and take out the cloth bag after the tomato paste is concentrated. The concentration of tomato pulp is divided into normal pressure concentration and vacuum concentration. Normal pressure concentration means that the material is placed in an open jacketed kettle and 6 kg/cm2 high-pressure hot steam is used to complete the concentration operation within 20 to 40 minutes. Reduced pressure concentration is in a double-effect vacuum concentration pot, heated by hot steam of 1.5 to 2.0 kg/cm2, and the material is concentrated in a vacuum state of 600 mm to 700 mm. The temperature to which the material is subjected is 50°C to 60°C. The color and flavor of the product are good, but the equipment investment is expensive. The concentration end point of tomato paste is determined with a refractometer. The concentration can be terminated when the measured product concentration is 0.5% to 1.0% higher than the specified standard. 6. Heating and Canning The concentrated sauce must be heated to 90°C to 95°C and then canned. The containers include tinplate cans, toothpaste-shaped plastic bags, and glass bottles. Currently, plastic cups or toothpaste-shaped plastic tubes are used to put the tomato sauce into cans. Packaged as seasoning. Immediately after canning, exhaust and seal. 7. The temperature and time of sterilization, cooling and sterilization are determined by the heat conductivity of the packaging container, the filling volume and the concentration and rheology of the sauce. After sterilization, tinplate cans and plastic bags should be cooled directly with water, while glass bottles (cans) should be gradually cooled down and cooled in sections to prevent the containers from breaking.

If you don’t plan to open an underground processing den and rely on it to make money (such as opening a restaurant for your own use), you should buy ready-made ones. The key is that they are cheap

For home use:

< p>Ketchup is a paste-like concentrated product of fresh tomatoes. The sauce is bright red in color and has the unique flavor of tomatoes. It is a distinctive condiment that is generally not eaten directly. Tomato paste is made from ripe red tomatoes that are crushed, beaten, and hard substances such as skins and seeds removed, and then concentrated, canned, and sterilized. Tomato sauce is often used as a cooking seasoning for fish, meat and other foods. It is a good condiment for adding color, acidity, freshness and fragrance. The use of tomato sauce is an important seasoning content in forming the flavor characteristics of Hong Kong and Cantonese cuisine.

The first step is to prepare utensils

Users for tomato sauce, wide-mouth bottles (all kinds of large-mouth wine bottles and beverage bottles are acceptable), and equipped with bottle stoppers. First wash the bottle clean inside and out (you can also add water with fine sand, put it in the bottle and stir it back and forth to wash it), then put it in a pot with water, and fill the bottle with clean water before placing it (without covering it). ) Boil for 10 minutes, then take out the bottle with water and place it on the pot stand for later use.

The second step is to make tomato sauce

Pure tomato sauce

Wash the tomatoes (appropriate amount), steam them in a basket for a few minutes, take them out and remove them Crush the rough and rotten parts of the skin and stems with your hands and boil them in a pot. After a few minutes, wait for the tomatoes to cool, stir them with a spoon, and bottle them.

Strong Fragrance Tomato Sauce

Ingredients: 2000 grams of tomatoes, 400 grams of white sugar, 150 ml of white vinegar, 50 grams of salt, 15 grams of five-spice powder, appropriate amounts of minced onion and minced garlic. A little pepper.

Method:

1. Select ripe tomatoes that are free from rot, pests and diseases, wash them, then steam them in a steamer, take them out, peel them, crush them, and then use them. Strain with clean gauze to remove the seeds, leaving the pulp.

2. Add allspice powder to white vinegar, soak for 2 hours, then add white sugar and salt to completely dissolve, mix evenly, and then pour into the tomato pulp.

3. Mix a little onion, minced garlic, pepper and tomato meat sauce, then put it into a pot and cook over warm fire, stirring while cooking, until it becomes a thick paste. Put it into a clean, dry glass bottle while it's hot, seal it with a lid. Store at low temperature and dry place.

Western-style tomato sauce

Ingredients: 2000 grams of fresh tomatoes, appropriate amounts of olive oil, minced garlic, and diced onions, bay leaves, rum, water, sugar, salt, and pepper A little of each.

Method: 1. Wash the fresh tomatoes and cook them in a casserole. After cooking, peel and seed them and put them into a blender to smash them.

2. Heat the olive oil in a pot, add minced garlic and diced onions and stir-fry until the onions become soft, then add the crushed tomato paste.

3. After stir-frying, add bay leaves, rum, water, sugar, salt and pepper to taste.

4. Cook over medium heat until the soup thickens, take out the bay leaves and make tomato sauce.

The third step of bottling tomato sauce

When bottling, first pour out the water in the bottle, and use a funnel to put the tomatoes into the bottle while they are hot, leaving a little space at the mouth of the bottle. , drip a little wine on top, and then plug the rubber cap tightly.

Tomato sauce made by the above method can generally keep the same taste as fresh tomatoes for more than a year, but it cannot be stored after opening the bottle.

The fourth step is to store tomato sauce

After the can of tomato sauce is opened, if you cannot eat it all at once, it will easily deteriorate after a period of time. If you open the can of tomato paste and steam it in a pot before eating, the leftover tomato paste will not deteriorate for a longer period of time. Another good way to prevent tomato sauce from going bad is to put a layer of plastic wrap around the opening of the can of tomato sauce to seal it, and store it in the refrigerator for a long time. When eating, just scrape off the top layer and eat. (Food Herald Curley)