How is the zero-fat formula of 320g sachet tomato paste with cap achieved?

1. Raw material selection and processing
Ningbo Junyoufu Food Co., Ltd. selects high-quality, low-fat tomatoes as raw materials. Through strict quality control, the freshness and maturity of the raw tomatoes are ensured, laying a solid foundation for the production of zero-fat tomato paste.
Peeling and seeding: During the production process, the tomatoes are peeled and seeded to further reduce the fat content in the tomato paste.
2. Production process optimization
Crushing and pulping:
The company uses advanced crushing and pulping equipment to crush and pulp the processed tomatoes to form a uniform tomato paste to ensure the fineness and uniformity of the tomato paste and make 320g sachet tomato paste with cap.
Concentration and seasoning:
Through the concentration process, the excess water in the tomato paste is removed to increase the concentration of the tomato paste.
At the same time, the company will add appropriate amounts of edible salt, vinegar, onion powder, chili powder and other seasonings according to market demand and consumer taste preferences to enhance the taste and flavor of the tomato paste.
Homogenization and sterilization:
The concentrated seasoned ketchup is homogenized to ensure its fine and smooth texture.
The high-temperature sterilization process kills microorganisms in the ketchup and extends its shelf life.
3. Packaging and storage
Fat-free packaging:
Packaging materials that meet food safety standards are selected to ensure that no fat components are introduced during the packaging process. The 320g small bag design is easy to carry and store, and the lid design can effectively prevent the ketchup from deteriorating after opening.
Storage conditions:
During the storage process, the company keeps the ketchup away from high temperature, humidity and other environments to ensure the quality and taste of the ketchup.