How is tomato sauce made

Tomato sauce is a concentrated sauce-like product of fresh tomatoes. It has a bright red sauce body and a unique tomato flavor, making it a distinctive seasoning that is generally not consumed directly. Tomato sauce is made from ripe red tomatoes that have been crushed, beaten, and free of coarse and hard substances such as skin and seeds. It is then concentrated, canned, and sterilized. Tomato sauce is commonly used as a cooking seasoning for fish, meat, and other foods. It is a great seasoning that adds color, acidity, freshness, and fragrance.
01
The efficacy of tomato sauce
1. Tomato lycopene has the effect of inhibiting bacterial growth and is an excellent antioxidant that can eliminate free radicals in the human body. Its anti-cancer effect is twice that of beta-carotene;
2. Medical research has found that lycopene has a preventive effect on some types of cancer, with inhibitory effects on breast cancer, lung cancer, and endometrial cancer, and can also combat lung and colon cancer;
3. Tomato sauce has a sweet and sour taste, which can enhance appetite. Lycopene is more easily absorbed by the human body when it contains fat;
4. Especially suitable for patients with arteriosclerosis, hypertension, coronary heart disease, and nephritis who have a cold constitution, low blood pressure, and are prone to cold hands and feet in winter. Eating tomato sauce is better than fresh tomatoes
02
technological process
Raw materials → Grading → Cleaning → Trimming → Hot pressing → Beating → Heating and concentration → Jaring → Sealing → Sterilization → Cooling → Finished product
03
Operation points
1. Raw material grading: Select fruits that are fully ripe, have bright colors, high dry matter content, thin skin, thick flesh, and few seeds as raw materials;
2. Cleaning: Rinse the fruit surface with clean water to remove sediment and dirt;
3. Repair: Remove the fruit stem, green and rotten parts;
4. Blanching: Pour the trimmed tomatoes into boiling water and blanch for 2-3 minutes to soften the flesh for easier grinding;
5. Beating: After blanching, pour the tomatoes into a blender, crush the flesh, and remove the skin and seeds. A double-channel pulping machine is better than a pulping machine. The diameter of the first sieve is 1.0-1.2 millimeters, and the diameter of the second sieve is 0.8-0.9 millimeters. Immediately heat and concentrate the pulp after beating to prevent layering caused by pectinase action;
6. Heating and concentration: Put the juice into a sandwich pot, heat and concentrate it, and stop heating when the soluble solids reach 22% to 24%. Pay attention to continuous stirring during the concentration process to prevent burning;
7. Sterilization and cooling: Sterilize in 100 boiling water for 20-30 minutes, and then cool until the tank temperature reaches 35-40.
04
Product quality requirements
The sauce is reddish brown in color, uniform and consistent, with a certain viscosity and sour and odorless taste; The soluble solids content reaches 22% to 24%.