raw material→Graded→Cleaning→Dressing up→Hot→Beating→Heated to concentrate→Cans→seal→Sterilization→cool down→Finished product。
1. Ingredients classification: select the full maturity, bright color, dry matter content is high, thin, flesh, seed less fruit as raw material.
2. Cleaning: Wash the fruit surface with water, dirt, dirt.
3. Dressing: Cut the fruit and green and rotten parts.
4. Hot: the dressing of tomatoes into the boiling water in hot 2 to 3 minutes, so that softened pulp, in order to beat.
5. Beating: hot, the tomatoes into the beater, the fruit broken, remove the peel seed grain. Beater to double beater as well. The diameter of the first sieve is 1.0 to 1.2 mm and the diameter of the second sieve is 0.8 to 0.9 mm. After the pulp pulp immediately heated to concentrate, to prevent the role of pectin and stratification.
6. Heating and concentration: the slurry into the sandwich pot, heating and concentration, when the soluble solids of 22% to 24% to stop heating. Concentration process to keep stirring, to prevent the focus of paste. Sterilization and cooling: in the IOOC boiling water sterilization 20 to 30 minutes, and then cooled to the pot temperature up to 35 ~ 40 ℃ so far.
Product quality requirements:
Sauce is reddish brown, uniform, with a certain degree of viscosity; taste acid, no smell; soluble solids up to 22% to 24%.