Tomato Sauce (Juice) Production Line

detailed explanation

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.

Equipment composition of tomato sauce production line

The tomato sauce production line includes a raw fruit lifting system, cleaning system, sorting system, crushing system, preheating enzyme inactivation system, pulping system, vacuum concentration system, sterilization system, and sterile large bag filling system.

Technological characteristics of tomato sauce production line

Tomato sauce must have a solid content greater than 4.0% before it can be used for concentrated processing. Tomatoes must reach a maturity of over 90%.

Crushing is done quickly and evenly during pre cooking, while removing seeds is done to prevent them from being crushed during pulping. If mixed into the pulp, it can affect the flavor, texture, and taste of the product.

Pre cooking rapidly heats the crushed and seedless tomato puree to 85 ° C to 90 ° C to inhibit the activity of pectin lipase and lacturonase, prevent the pectin substance from degrading and denaturing, and reduce the viscosity and spreadability of the sauce.

The concentrated sauce must be heated to 90 ℃ to 95 ℃ and then canned. The containers include tin cans, toothpaste shaped plastic bags, and glass bottles. Currently, plastic cups or toothpaste shaped plastic tubes are used to package tomato sauce as a seasoning. Immediately exhaust and seal after canning.