The production of tomato paste is carried out in the same line of tomato puree manufacturing with the same equipment. Our company is producing these products by the usage of best and most materials. We can provide the raw substances at an affordable price. It's possible that you have a question concerning how we can deliver low-cost raw materials without sacrificing quality. It stands to reason that the price of raw resources would increase proportionately with their quality. However, because of the method that we have adopted, we are able to provide products of high quality at competitive costs. The reason for this is that we have constructed the manufacturing line in economically advantageous countries in which tomato products are successfully cultivated and harvested. In point of fact, these nations are able to produce tomatoes and tomato paste in significant quantities due to their robust agricultural infrastructures. 
Another factor that we have taken into consideration for the manufacturing of tomato paste is the fact that our company has taken into consideration the diversity of the regions in which it operates while building its production line. Because of this, we have constructed the manufacturing line in countries that are both economically developed and high-priced, as well as in countries that are economically developing and low-priced, in order to offer a wide range of pricing points for our goods. It is not surprising that the cost of production is higher in more developed countries, which results in the items being priced higher. We are able to say that people from all socioeconomic backgrounds will be able to use our varied products because they are manufactured in developing nations and fall under a price range that is more affordable. Tomato paste is a highly well-liked condiment that not only tastes great but also has several health benefits. The processing of tomato paste entails what steps. In the following sections, we will walk you through the many stages of the production process for making tomato paste. To make tomato paste or tomato juice, tomatoes are typically processed in some manner. Our company provides a comprehensive range of processing options for tomatoes. 
The production line for tomato paste primarily consists of the following five parts: System for cleaning and sorting tomatoes; system for crushing tomatoes; system for concentrating tomatoes; system for sterilizing tomatoes; and system for filling aseptically. The fresh tomatoes are washed, sorted, enhanced, crushed, beaten, condensed, and sterilized before being aseptically loaded into barrels to form the finished tomato sauce. The entirety of the production line, in addition to all of the associated machinery, has been customized to produce tomato sauce in accordance with the fundamental principles underlying worldwide high-quality standards. The Processing Flow for Tomato Paste: Fresh tomatoes are graded, cleaned, blanched, pulped, heated, concentrated, filled, sealed, sterile, and cooled before they become the completed product. 
- When grading tomatoes, select only those that are fully grown, have a vivid color, a high concentration of dry matter, thin skin, thick meat, and a limited number of raw materials. Rinse the surface of the fruit with water to remove any sediment or debris that may have accumulated there.
- To clean tomatoes, first remove the pedicles, as well as any green or rotten areas, and then clean and blanch the tomatoes. To make it easier to beat, soften the pulp of the tomatoes by blanching them for two to three minutes after trimming them and placing them in hot water.
- Tomato pulping: After the tomatoes have been blanched, pour them into the beating machine so that the pulp can be broken up and the skin seeds and seeds can be removed. The beating machine ought to be a double-pass beating machine if at all possible. The first sieve has a diameter that ranges from 1.0 to 1.2 millimeters.
- Warming and fixating, put the juice in the sealed pot, heat and place more emphasis, stop heating when the soluble solid content attains 22%-24%, and pay attention to constant stirring during the concentrating procedure to avoid scorching. 5. Straining and bottling, strain the juice through a fine mesh strainer into a separate container, and then bottle the juice.
- Filling and sealing: This step involves placing the tomatoes in the appropriate containers, such as bottles, cans, barrels, or sachets.
- Sterilization. After boiling in IOOC water for 20 to 30 minutes, the container should be allowed to cool to 35 to 40 degrees Celsius before it can be considered sterile. The flavor is sour, and there is no discernible odor to the sauce's body, which is a homogeneous reddish brown color and has a certain viscosity. The amount of soluble solids is between 22% and 24%.
The Many Benefits That Can Come From Utilizing Our Company's Tomato Processing Solutions Machine * Innovative technology, high levels of productivity, and significant financial gain. * Materials of the highest quality and a market share that is competitively priced. * Training for appropriate staff on-site as well as start-up of the operation. * Not only does the finished product have a fantastic quality, but its hue looks very delectable as well. * High levels of productivity and flexibility in production; output can be adapted to meet the specific requirements of individual customers. * A comprehensive supervision system that includes a control room for the purpose of monitoring each stage of the processing. * The daily production can be displayed in a comprehensible manner. 
The Issue at Hand When employing conventional agitators, you run the risk of encountering a number of difficulties, including the following: Because of the significant differences in viscosity between the tomato paste and the water, the process of combining them requires a significant amount of time to be thoroughly mixed. Additives that are meant to make the product thicker have a tendency to produce agglomerates, which agitators have a difficult time breaking down. It is possible for partially hydrated components to accumulate on the wall of the vessel and on various elements of the mixer. Extended periods of mixing are necessary in order to completely disperse the ingredients. The homogenizer calls for a pre-mix that is completely homogenous. Using agitators to achieve this result is not a simple task. The finish of ketchup can be negatively affected by homogenization and other forms of processing. 
The Answer or Answers These issues can be solved with the use of a Silverson high shear mixer, which also removes the requirement for extra procedures such as the pre-dispersion of the thickeners or starches and, in some instances, the necessity for homogenization. When using a homogenizer, the high shear mixing action will result in an improvement in the quality and consistency of the pre-mix. The procedure is as described below: The first stage begins with the vessel being filled with water and the Silverson mixer being turned on. Following that step, the powdered components are put in. The tremendous suction that is created by the high-speed rotation of the Silverson mixer is what attracts the liquid and particles into the workhead. Within the worksheet, the materials are subjected to a significant amount of shear. Agglomerates are reduced in size during Stage 2 by being crushed between the tips of the rotor blades and the stator wall. The product is made to pass through the stator and is then added back into the mixture. 
In order to keep the mixing cycle going, new ingredients are continuously pulled into the worksheet at the same time. The design of circulatory mixing guarantees that the process of hydrating the thickening agents will be finished as quickly as possible. Step 3 involves adding tomato paste and distributing it throughout the mixture in the same way as before. A uniform mixture can be obtained in a short amount of time.