Tomato paste is one of the most popular foods that lots of manufacturers made it commercially and it is used in various fried and cooked meals. In the past, people cooked their own tomato paste for annual consumption at home. With the growth of population, industry growth, apartment growth, and lack of time, this work has shifted to food factories in order to fulfill people’s needs. Currently, most people use industrial tomato paste. This product goes through various stages from farm to store. 
For people who are interested in knowing how tomato paste is prepared in the factory, we want to talk about this subject. There are two types of tomatoes on the market. You can use both local and greenhouse tomatoes, each with its own advantages and disadvantages. Household tomatoes make less paste, but the paste prevents mold and spoilage later on. Tomatoes are more expensive in greenhouses, but they produce more tomato paste. As a rule, for every 100 kg of juicy tomatoes, you can get 10-15 kg of tomato paste. Plants usually use oval, more fleshy, juicy tomatoes. Tomatoes should be fully red and ripe and there should be no yellow, green or white parts to the tomatoes. Crushed, spoiled, and moldy tomatoes should be avoided as they are unhealthy and change the taste of tomato paste. Tomato paste was first produced in Italian homes and factories. The Italians decided to make sauces with tomato extract to give their pasta a different flavor, so Cecil and other cities in southern Italy became the cradle of tomato paste. 
Currently, the Mediterranean country is one of the world leaders in the production and consumption of tomato concentrate. You may be interested in the fact that most Mediterranean residents do not consume pure tomato paste and prefer to combine it with ingredients such as olive oil and a variety of fresh vegetables in order to add a pleasant flavor to their food. They generally love the taste of the tomato paste that gives the meals a nice taste. Most of the ingredients in industrial tomato pastes, such as those made at home, are tomatoes. That is, in the standard definition of industrial tomato paste that no other ingredients are found in this product. Conversely, you can see zucchini and onions in the tomato paste analysis in some unreliable brands. On the other hand, according to the standard organization, the salt content of industrial fat is 1-2%, and if it exceeds this amount, it is considered fraud. Additives and preservatives are used in these compounds to keep the industrial tomato paste healthy in the packaging for about 18 months. Of course, some factories claim to make organic tomato paste without the use of preservatives or chemicals. 
How to prepare tomato paste in a factory involves the following steps:
- Take the tomatoes,
- Pre-soften and wash the tomatoes,
- Wash the tomatoes again,
- Cut the tomatoes,
- Initial cook,
- Official concentrated,
- Tomato Juice pasteurization,
- Fill and seal jars
- Pasteurization of stuffed can cross under a cold shower
- Labeling and packaging
- And finally marketing.
The things we are going to talk about in this article:
- Ingredients in tomato paste
- Tomato paste processing equipment
- Tomato paste production line
- Tomato paste production line Price
- Easy tomato paste recipe
- how to preserve tomato paste
Ingredients in tomato paste.
The ingredients for industrial tomato paste are one of the most important items considered by manufacturers in the tomato paste industry. The compounds used in the product line directly affect the final product and can change the quality of the product as well. Therefore, in this article, we will introduce the content of tomato paste and analyze some misconceptions that exist in the mind of the public about it. 
It may be a little hard to believe, but the main and important ingredients are tomato paste and a very small percentage of salt. Add 1% salt and finally 2% salt to the cooked chopped tomatoes. Due to this point, tomato paste has no additives and no preservatives. Of course, tomato paste can be stored for 18 months without opening the lid of the tomato paste container. The reason for this is the long-term canning that this product can produce even though it uses no approved additives or preservatives. Adding too much salt to tomato paste would be considered a scam and cause problems for the company. Another important question that may arise in the reader's mind is the type of tomatoes used to produce tomato paste. In general, tomatoes, which tomato paste is prepared from them, are divided into two categories: regional and greenhouse types. Factories that produce tomato paste in a large quantity use both types of tomatoes. Local tomatoes and greenhouses have their advantages and disadvantages, which we will explain completely. Local tomatoes make the final tomato paste more tolerant, and the tomato paste will mold itself later. 
Greenhouse tomatoes, on the other hand, produce more tomato paste and they are cheaper for producers, and more companies supply the contents of tomato paste from greenhouse tomatoes. It is important to note that despite the uniformity of the formula and the way the tomato paste is being made, there are specific concerns for each to ensure the high quality of the final product, whether at the workshop level, factory level, or home level. The quality of tomato paste depends on important factors, two of them are more important than the others. Brix of the product is one of the specialized topics that cannot be covered in this article. However, there are ways to make tomato paste darker, which we will discuss below. The most important factors to making a darker tomato paste is using more fresh tomatoes not adding additional or eatable red color. The quality of the tomatoes used in tomato paste, the right way to cook tomatoes, do not use anything other than tomatoes for the tomato paste, choose juicy, ripe tomatoes, under no circumstances should permit dyes or other additives be used to make the tomato paste more reddish. One of the most important things to note is that the tomatoes themselves must have a natural red color, which is the secret to success and it is the main reason why the tomato paste`s color is so good. 
The composition of the industrial tomato concentrate that is generally introduced by the National Standards Agency does not contain any additives other than salt and tomatoes. So we are so honored to say that we as a producer of this product never added any additional item to our product.
Tomato paste processing equipment
A homemade tomato paste maker or juicer is one of the food industry equipment used to make tomato juice or to consume and then sell tomato paste. Tomatoes are a summer crop that is commonly used in various forms in most houses. Since tomato paste is used in a variety of foods, some families have decided to buy tomatoes and make their own tomato paste. This industrial tomato paste maker is one of the most important devices for small businesses and home businesses. We already know how a tomato juice machine works and will learn more in the next section. First of all, it should be noted that the tomato press is suitable for domestic production lines. In industrial farms and factories, various machines are used for condensation and pasteurization, grinding, and packaging processes. 
This article introduces a homemade tomato paste maker that accelerates the tomato pressing process. The machines for the production of tomato paste are available in the market under the name of tomato juicer or tomato paste maker. This device is a practical device for separating tomato juice from peel and seeds. There are several types of industrial tomato juicers, some of them have the ability to separate the hard parts of tomatoes and tomato juice from the pulp. Others separate just the tomato juice from the pulp, so you should choose your device from two product categories depending on your needs. The tomato paste maker machine is very easy to clean and requires no special skills. The device can also be used for other occasions such as taking grape extract and pomegranate seed juice. The use of these devices in both domestic and industrial centers can be a great help in the production process. The only safety thing when you are using the machine is that you have to be careful when you add tomatoes. All dewatering units are designed and built with different capacities. 
So, these devices have different capacities, you should choose the one you want based on your needs and workload. A tomato squeezer is one of the essential devices for making homemade tomato paste, and if you decide to get into tomato paste making, the purchase of this device will be the most important part of your production process. Because a high-capacity tomato squeezer is very difficult and time-consuming without using this device. To work with the machine, you must first put the tomato slices in the machine. Then the device begins to work and brings water. If necessary, keep the seeds and peel of the tomato on one side so that the water drains from the other side. In addition to home consumption, tomato juice is used in workshops and factories to prepare tomato paste and tomato sauces. That's why manufacturers and food processing machine experts have designed to make tomato paste machines in order to make the dehydration process so easy. This device dehydrates a large number of tomatoes in the shortest possible time. The homemade tomato paste machine actually does the process of dewatering and separating the tomato pulp and its seeds too. 
The various types of these devices are designed and manufactured by experts in the field of machinery for the food industry. You can choose a mid-capacity unit based on how your home business goes through the manufacturing process. These devices are equipped with wheels to facilitate the moving process. The body material of all devices is stainless steel. These advantages make the machine easy to wash and extend its service life. Electricity is required to use the device as well. Place the chopped tomatoes on the baking sheet at the top of the machine so the machine blade begins to eat them. Some machines perform the dewatering process by pressing the product. The most important issue is the ability to separate waste and direct it to the virtual exit of the device. This feature is considered in most automatic devices and you can see it easily. 
If you foresee the potential to expand your business into your workplace, we recommend you purchase the high capacity of these devices. It can take up more space than a workshop or home, but it increases the capacity of your product line many times more.
Tomato paste production line
Tomatoes enter the plant of the tomato paste in 25 kg boxes or cartons which is the first step where the production line gets started. Tomatoes are weighed, placed on a loading platform, and the goods are delivered with baskets. The loading platform has a concrete swimming pool, and the floor is filled with water. Tomatoes are emptied from barrels. Of course, the bottom of the pool has a suitable slope. Opening the drain valve allows the fresh tomatoes to easily flow into the channel along with the water. This duct has an air tube too. The air blowing from this pipe boils the tomatoes, and as a result, the tomatoes are better washed. 
The tomatoes are moving and then passed through a shower of water for final washing and placed on a sorting table. As the tomatoes go through the sorting machines, they are inspected by workers on both sides of the table and other items such as unsuitable tomatoes, tomato puree, or wood that may leak with the tomatoes are removed from the fresh tomatoes. The washed tomatoes are shredded after passing under a shower where the final washing is carried out, and then crushed by a movable shovel under a movable roof. The chopped tomatoes are placed in a tub with a capacity of about one cubic meter which is called the tank scale. There are many different types of shredders, but combs or discs are used for tomatoes. This type of comb is used for tomatoes, but can also be used to cut relatively hard fruits such as apples, pears, and beets. There are two types of cooking for tomato paste and the only difference between these two cooking methods is the amount of heat that the producer gives to the tomatoes. This heat increases the efficiency of the flow in the filtration step and destroys the pectinase enzyme. Furthermore, the microbial load is reduced, which helps in the healing process in the next step, and the disintegration and softening of the tomato tissue facilitates the dehydration process and reduces the consumption of filters. The chopped tomatoes pass through a preheater and then into a colander. 
This filter is 2 or 3 stages, so the difference between the stages is in the diameter of the mesh. The grating in the first stage has a hole with a diameter of 1 mm, and in the second stage is approximately 0.7 mm. These various steps firstly, increase the quantity and quality of dehydration, and depending on the condition of the raw material, some steps can be used or eliminate the product. The tomato juice goes into official tanks made from steel. In this tank, up to 3% of the weight of the final product is added to the tomato juice. The tomato juice produced by the pump enters the pot or condensation batch. Of course, salt can be added to the final product after it comes out of the condensation port, but it is better to do this in the mixing tank because the impurity content is high and brine must be added instead of dry salt. Tomato juice can be concentrated in one or more steps. Tomato juice in a condensing pan is indirectly heated by the steam under a vacuum and loses moisture. The vacuum-packed concentrated tomato juice maintains the quality of dyes and vitamins, speeds up the action, and saves energy. The prepared tomato paste is stored in storage tanks in condensation containers. After separating the tomato juice, it is used to load the concentrator by inserting it directly into the concentration tank. 
The resulting tomato juice may not be used immediately and should be stored in a tank. The tomato water tank is made of stainless steel, so it is recommended to have a stirrer to prevent the water from sinking and avoid foaming. The tomatoes are pasteurized in storage tanks through a device similar to a preheater and heated to a temperature of around 85 degrees Celsius. When the solids concentration of tomato paste`s water reaches the level of 28, it is packaged in special cans or similar containers. The cans filled with tomato paste are sealed. After sealing, it is pasteurized by passing it through a steam tunnel so that the temperature in the center of the can should be 90 degrees Celsius. The storage time of the product at the indicated temperature depends on the type and size of the packaging container. Cans that have passed through the steam tunnel are showered with cold water. Then the can passes under a fan where hot air is blown and dried. 
After packaging the tomato paste, the cans must be sterilized. For this purpose, a cooking tunnel (autoclave) will be used. At this point, the cans are labeled and packed in boxes. Produced products are transported to product warehouses, and if the test result is negative, they can be placed on the market after a quarantine period which is about 15 days.
Tomato paste production line Price
The cost of constructing the tomato concentrate production line, in which we produce tomato paste in it, is the most important factor considered in the evaluation of the feasibility and economic feasibility phase of the plant construction. The initial cost mainly includes the fixed cost and the operating cost, generally calculated from the justification plan of the tomato paste production line. When you set up a tomato paste production line, the higher fixed costs are usually associated with manufacturing machinery and equipment on the production line, and the higher running costs are borne by the production staff. The tomato paste production line is one of the very flexible production lines in terms of implementation, ranging from small and high output factories to large export factories. 
Factors affecting the cost of setting up a tomato paste production line include these things:
- The capacity of the tomato paste production line,
- Number of people put into the tomato paste production line (automatic or semi-automatic production line),
- New machine or overhaul of the tomato paste production line,
- Operating types of tomato paste production line,
- The location of the tomato paste production line.
So, production line capacity is the most important parameter for estimating the cost of ownership of a tomato paste production line. The production line capacity of a tomato paste production line is defined as the number of tomatoes imported into the production line in a factory's one working day. For example, if the capacity of a tomato paste production line is 500 tons, it means that if all machines on the production line are running continuously for 24 hours, this production line can receive 500 tons of tomatoes per day. The capacity of the production line can cover a wide range, depending on the policies pursued by the plant`s manager. But the most common tomato paste production line capacity limits in the area we are working are 10 tons of tomato paste production line per day. 
50 tons of tomato paste production line per day, 300 tons of tomato paste production line per day, 500 tons of tomato paste production line per day, 300 tons per day which the product will be packed in large capacity, 50 tons of tomato paste packaging line per day. 10 tons of tomato paste production line per day According to the analysis conducted by the experts of the Simerco collection in the context of the start-up of various tomato concentrate production lines, an input capacity of 10 tons per day is the least justifiable quantity for the construction of a small production unit of tomato paste. This production line uses a batch condenser for the cooking process and the filling and sealing processes are performed by a single-piston filler and a single welding machine respectively. Generally speaking, the 10-ton tomato paste production line machine has all the preparation, production, and packaging processes done in-house, while the machine cost is much lower than the industrial tomato paste production line. This product line is generally a good choice for entrepreneurs looking to enter the manufacturing field. This line can be expanded to a larger capacity as well. 50 tons of tomato paste production line per day; The 50-ton tomato paste production line is the smallest tomato paste production line on an industrial scale, all automatically processed are by machines. 
This production line is equipped with all preparation machines such as a tomato sorter, crusher, preheater, and tomato presser. The only difference between this line and the larger industrial line is the concentration phase. The thickening process on this production line takes place with dual batch dosing machines, while on the high-capacity industrial line, Continuous machines are used for thickening. 300 tons of tomato paste production line per day; The capacity of 300 tons is the minimum capacity to install a fully automatic tomato paste production line. All the machines in this line, including preparation, production, and packaging, are fully automatic. For example, the sterilization and packaging process is carried out by a pasteurization machine, an 8-piston rotary filling, a 4-piston fully closed automatic sealing and a Pasteur tunnel. The condensation process is carried out by a continuous evaporator with a capacity of 300 tons. In general, a capacity of 300 tons is an ideal capacity to launch a complete line of tomato paste where all the preparation, production, and packaging processes are done automatically. 500 tons per day production line; The tomato paste production line with a capacity of 500 tons per day is considered to be the first high-capacity industrial tomato paste production line. 
Both Batch and Continuous units are used to perform the concentration process on this line. All production preparation and packaging processes on this line are fully automated and equipped with industrial automation via PLC. Tomato paste packaging line 50 tons per day; The launch of the 50-ton packaging of tomato paste line will be an ideal choice for entrepreneurs who want to quickly enter the field of production and bring their products to market in the shortest possible time.
Easy tomato paste recipe
Tomato paste is one of the most widely used food seasonings in the world and is used as a flavoring and coloring agent in various foods. Tomato paste also occupies a special place in the market, and tomato paste is used as a seasoning in most traditional and authentic dishes. Now we want to tell the steps of its easy recipe. Ingredients for 1 kg of tomato paste will be:
- 4 kg of tomato,
- 50 grams liquid oil,
- 20 grams salt,
- 1 kg of fresh water
- Step 1:
The first point is that tomato paste should be made from hard, firm tomatoes. Wash the tomatoes well, then with a sharp knife, cut them into quarters or two and put them into a large pot.
- Step 2:
At this stage is to put the pot on high heat until the tomato juice comes out, the tomato skins will easily separate from the main of the tomatoes. be careful not to let the tomatoes stick to the bottom of the pot as the heat is high.
- Step 3:
When the tomatoes are soft, stop heating the pan, place a wire mesh with small holes on another pot, and use your hand to force the wire mesh to flatten the tomatoes. And squeeze the juice.
- Step 4:
Only the flesh and juice of the tomatoes should be passed through the grill. Be sure to sort the level of the tomatoes carefully as they are passing, the peel or seeds of the tomatoes will cause the paste to mold and rot very quickly. 
- Step 5:
When the tomatoes are fully cooked, put the pot containing the peeled tomatoes on low heat in order to thicken it. When the tomato paste thickens slightly, add salt and mix.
- Step 6:
To make sure the tomato paste has reached a sufficient consistency, scoop out the paste with a spoon. If the generated lines fill too quickly, the paste has not reached a sufficient consistency and needs to be heated longer.
- Step 7:
If the generated line took a long time to fill with a spoon, the paste has thickened and is ready. Tomato paste tends to settle when it is slightly thickened and requires more care, so be sure to stir frequently.
- Step 8:
Burning the dough at this stage will spoil the taste of the dough, so be more careful not to set it down. When the tomato paste thickens, add the liquid oil and mix well with the paste to make the paste lighter.
- Step 9:
If you want, you can add more liquid oil to the paste. When the tomato paste is ready, turn off the heat, cool it to room temperature, place it in a glass jar with a lid, and store it in the refrigerator or freezer. 
Some tips that you should know for making tomato paste: Tomato Paste Mold and Prevention: Homemade tomato paste is easy to mold because it contains no preservatives and has been made at home. By following a few tips, you will minimize the chance of mold growing on your product. The first thing is to ensure that the seeds or skins of the tomatoes do not pass through the sieve when peeling the tomatoes. Second, remove the tomato paste from the heat too quickly and do not let it thicken completely. Finally, after each use, close the lid of the paste container to prevent air from entering the tomato paste container. How much paste per kg of tomatoes? This question is asked by many people and everyone has a different answer for it. In general, you should consume 1 kg of paste for each 4 kg of tomatoes. Of course, this ratio depends on the type of tomato. 
Watery tomatoes provide 1 kg of paste per 5-6 kg, whereas hard tomatoes provide 1 kg of paste per 4 kg. for extending the life of tomato paste. It is recommended to store tomato paste in a glass container and to extend its shelf life of the tomato paste. Avoid storing it in the refrigerator, it is recommended to apply a little olive oil to the surface of the tomato paste. In this way, tomato paste can be stored for up to a year without preservatives.
How to preserve tomato paste
Sometimes a simple task like storing tomato paste can be difficult and we should know how to preserve this product, this matter is so important as it is clear. Because a simple mold can render all food unusable. Don't forget that even if you remove the moldy part, the whole food remains poisonous. Here are a few ways to prevent mold and how to store tomato paste. Moldy tomato paste, jam, or similar foods have had some problems since ancient times, especially for ancient people who did not have access to refrigerators in the past. The old solution was to separate the tomato paste according to consumption, pour the remaining paste into jars and seal the lid. The jars are buried in the ground unless they need to be used to increase the shelf life of them. 
If you use homemade tomato paste and insist on making your own, there are a few things to keep in mind when you are preparing it. Complete evaporation of tomato juice: When you are making tomato paste, remove the concentrate from the heat and allow the water to evaporate as much as possible. Dip a spoon into the tomato paste at the end of the cooking so that the excess water in the tomato paste evaporates. If the water does not pool, it means that the concentration is good and the chance of mold is very low. Add oil to tomato paste: At the last stage of cooking, add oil to the tomato paste. However, this oil should not be a lot to be found in tomato paste. Add salt to tomato paste: Use more salt when you are making homemade tomato paste. Salt delays the molding process. When the tomato paste is fully cooked, add salt as well. 
Effect of soft cooking on the shelf life of pastes: Cook the paste longer on lower heat to increase shelf life. Use a clean spoon to separate the paste: Never use wet or oily spoons or spoons with food on them, this action will inevitably cause mold in the tomato paste. Storing Tomato Paste in the Refrigerator: After opening the lid of the tomato paste container, be sure to store it in the refrigerator or freezer. Placing the paste after infiltration of air at room temperature accelerates the molding process. If you are using canned tomato paste, it is the best way to open the lid and transfer the paste to a container with a lid. We recommend choosing a sturdy glass bottle so that you can be sure that it will not change the color and taste of the tomato paste. This is because the glass does not react with the substance inside the bottle because of its gender. Tomato Paste container Storage Tips: The container which is selected for storing the paste must be safe. Be sure to close the container tightly after use. 
Pour the paste into glass jars, then close the lid of the glass. If the material of the glass container is metal, choose stainless steel to prevent oxidation over time. Containers which used to store tomato paste should be small, so they don't stay in the refrigerator for long and they will be empty quickly. Points to note when filling the tomato paste container: Be sure to wash the container in which you pour tomato paste. The paste container must be free of impurities or contaminants. Make sure the dishes are completely dry and free from moisture. Do this with a lint-free napkin. Do not pour all the paste into one place in the container. Each time you add paste with a spoon or ladle, shake the glass or plastic container or stir horizontally with a spoon to deflate. Storing air in the paste bottle may release gas. 
After filling the tomato paste container, place it upside down for 24 hours to completely remove any air remaining in the container. Apply a thin layer of oil to the tomato paste. It is recommended to dissolve the solid oil in case you are using solid and garlic oil. The use of olive oil and liquid oil is also unrestricted. Storing Tomato Paste in the Freezer: Freezing the paste is one of the best ways to preserve tomato paste because the nutrients in the paste are largely preserved and the paste can be stored for a long time without mold. On the other hand, the freezing point of the paste is that it does not completely freeze when put in the freezer. However, when you freeze tomato paste, the following points must be observed: If you are using glass jars to store tomato paste, be sure to use a thicker one. Do not fill the bottle completely, leave an empty space. Freezing pressure can crack or break the bottle. 
The selected container should not be too large. You'll have to shave off some tomato paste each time you use it, which can be tough. You can use a plastic zip bag to freeze the tomato paste. In this case, the plastic is poured with a layer of 1-2 cm in diameter, separated, and glued whenever necessary. Before using plastic bags, make sure the bags are healthy and puncture-free to avoid problems with tomato paste water leaking. Best way to store tomato paste: Ice cubes or small disposable cups are other options for storing tomato paste in the freezer. Silicone cupcake tins are also great for freezing tomato paste. The last point is the mold is flexible enough, so there is no problem removing the paste from the mold. Tomato paste, on the other hand, never sticks to these molds. We as one of the big producers and exporters of this product use the best type of equipment for the packaging of our product in order to keep the product safe and fresh for a really long time.