How should tomato processing work? Find out.

Tomato juice is a juice drink made from tomatoes. Most tomato juices on the market are processed, and natural tomato juices are rarer. Tomatoes can be squeezed by adding water, milk, honey, etc. in a juicer. In addition, tomato juice can reduce diseases such as cardiovascular disease. Tomato, also known as tomato, is an annual herb of the nightshade family.
Tomatoes are sweet and sour, with delicious meat, bright color, thin and juicy skin, and rich nutrition. China is a big tomato growing country, ranking second in the world, and its output is second only to the United States. There are many types of tomato products. Traditional tomato products mainly include canned whole tomatoes, tomato paste, tomato juice, tomato beverages, tomato paste, preserved tomatoes and tomato fudge. With the development of science and technology, many new tomato products have been developed, such as tomato dietary fiber, lycopene, tomato seed oil and tomato seed protein.
First of all, in the selection of raw materials, it is necessary to choose tomatoes with good maturity, strong tomato flavor and bright red color. It must be ensured that the soluble solids of the tomato juice are greater than 5% and the sugar and acid content is appropriate. Wash the tomatoes without deterioration, remove the stems, spots, peels and other parts for later use. The prepared tomatoes are crushed and seeded, and then the crushed and seeded tomatoes are rapidly heated above 85°C to kill microorganisms attached to the tomatoes and destroy pectinase. Puree the processed tomatoes with a blender. Then add the ingredients in proportion. In principle, add 0.7-0.9 kg of sugar and 0.4 kg of refined salt to 100 kg of tomato juice and mix it well. After that, the tomato juice is sterilized and cooled, the cans are sealed, sterilized in boiling water, and then cooled in cold water to about 38°C.
The basic ingredients of ketchup are tomatoes, vinegar, sugar, salt, allspice, cloves, cinnamon, onions, celery, and other vegetables that are often added. In terms of raw material selection, we need to choose fully ripe fruits with bright color, high dry matter content, thin skin, thick flesh and few seeds as raw materials. Then trim and clean the surface, cutting off the stem and green or rotten parts. Then blanch in boiling water for 2-3 minutes to soften the pulp for beating. Use a beater to break up the pulp and remove the peel and seeds. Continue heating, stirring and concentration until the solids content reaches 22%-24%. Once concentrated, it can be canned and sealed immediately. Sterilize in boiling water at 100°C for 20-30 minutes, then cool to 35-40°C of the tank temperature, and the ketchup is complete. After that, the ketchup is reddish-brown, uniform, has a certain viscosity, sour taste, no peculiar smell, soluble solids 22%-24%.
Ketchup is commonly used as a culinary condiment for fish, meat, and other foods. It's a great condiment for coloring with added acid. The application of ketchup is an important seasoning content that forms the flavor profile. The equipment developed by Shanghai Guofeng Machinery Equipment can handle tomatoes well so that they can be made into juice or beverages.