Preparation of tomato paste

Preparation of tomato paste

Tomato paste is rich in vitamins, acids and other beneficial substances:

• Vitamin series: A, B1, B2, C, E.

• Minerals: iron, magnesium, calcium, phosphorus, potassium, sodium.

• organic acids.

• Alimentary fiber.

• Active substances: thiamine, serotonin.

• Lycopene.

Preparation

For the production of tomato paste, the ripest tomatoes of a special red variety are selected. They are pre-peeled, seeds are removed and boiled, as a result of which the liquid evaporates, and the concentration of solids increases.

Cooking tomato paste without sugar

Tomato paste has a natural sourness, in fact, it is valued in cooking. To balance the tomato flavor, not only salt, but also sugar is usually added to the paste. But in this recipe, we suggest getting by with just adding salt, so that the taste of the finished paste is as close as possible to natural tomatoes. For such a preparation, fleshy, dense fruits with thick walls and a minimum amount of juice will be ideal raw materials.

tomato paste in factories:

• Receive tomatoes

• Preliminary  washing of tomatoes

• sorting и washing tomatoes

• Chopping tomatoes

• Primary cooking

• filtration

• formalization tank

• Tomato juice concentrate

• Pasteurization

• Filling in cans and packaging

• Pasteurization of filled cans

• Passing a cold shower

• dry

• Labeling and packaging

• Marketing

Steps to prepare homemade tomato paste:

• Washing tomatoes

• chopping

• Add water

• Cooking tomatoes

• Skip the filter

• Separation of tomato skin and seeds

• water intake

• Heating tomato juice

• Add salt

• to thicken

• Add oil

Contact to us , for buying or selling this product:
General Director: Engineer Ibrahim Paski
Cell Phone Name :+98 912 043 7969
Work phone name :+ 9811 33 30 4007
Fax Name:+98 11 33 30 4007
Email address: foodkov@yahoo.com