fresh tomato paste purchase price + preparation method

Tomatoes are an excellent provider of many nutrients, therefore it doesn't matter if you can't decide whether you should classify them as fruits or vegetables; what matters is that they are nutrient-dense and that everyone should eat them. Nutritionists think that tomatoes are remarkable even before they have been cooked because tomatoes protect against sickness and deliver health components to all regions of the body. Tomato paste which is a favorable condiment is made of tomatoes as raw materials through a production process. The skin and seeds of tomatoes are removed from the tomatoes that are used to make tomato paste before the juice from the tomatoes is concentrated. The concentration of tomato paste is shown by its Brix. It is produced even on a small scale. To produce on a small scale, there is a small-scale tomato processing machine.

Tomato processing

Tomato paste is produced on a big scale takes place in factories, and the following steps are included in the tomato processing:

1. picking out the best tomatoes available

To make tomato paste, big, red, healthy tomatoes that are high in Brix and acidity are required as the main ingredient. Additionally, they use tomatoes that have a texture that is not too sticky and that should not be crushed. It is recommended that you use round tomatoes. Tomatoes should be red.

2. washing and sorting

The most effective way for cleaning tomatoes is called the soak and spray method. Tomatoes are typically peeled in three stages, which are as follows: Using a depalletizer to create turbulence and flush out impurities, tomatoes are placed in a slatted container and left to soak in water until the water rises to the top, separating the tomato pulp from the wood. The tomatoes are given a second washing in the second container, which contains cleaner water. In the third step of the process, the tomatoes are moved onto the conveyor belt with the assistance of revolving paddle wheels. As the tomatoes go farther down the belt, they are cleaned by rapidly spraying water over the surface of the tomatoes. Following that, in the process of sorting, the bad items are separated, and the products ultimately become homogenous.

3. chopping

Slicing tomatoes are done out using a chopper or plate in two ways: hot and cold. hot break: Before they are added to the boiling water, the chopped tomatoes are first heated in a tomato paste line. Alternatively, this may be done immediately after the tomatoes have been chopped. In this approach, heat quickly inactivates the pectinolytic enzymes, particularly pectin methylesterase or pectinase, which inhibits hydrolysis of the pectin and enables more pectin to enter the paste, hence increasing the volume of paste and consistency of the item. On the other hand, the heat will cause the gum that is wrapped around the seeds to separate, which will result in an increase in the product's viscosity and make it ideal for use in the production of ketchup. This technique has a heating temperature of 90 degrees Celsius and is mostly used for processing tomatoes of a high grade. There is a possibility of caramelization happening in Hot Break, which would result in an unpleasant color and taste. Cold break: On the other hand, the heat will cause the gum that is wrapped around the seeds to separate, which will result in an increase in the product's viscosity and make it ideal for use in the production of ketchup. This technique has a heating temperature of 90 degrees Celsius and is mostly used for processing tomatoes of a high grade. There is a possibility of caramelization happening in Hot Break, which would result in an unpleasant color and taste. In this technique, the tomatoes are first put through a tomato paste manufacturing process where they are chopped cold and then heated to a temperature of 80 degrees Celsius. As a consequence of pectinolytic enzymes being able to activate and degrade pectin at a lower temperature, the final paste's viscosity is reduced. If we want a high Brix paste, the viscosity of the paste should be low; hence, the cold break technique will be more effective on a production line for a high Brix paste.

4. Preheating

In this stage of the manufacturing process for tomato paste, the hydrolase is deactivated by the use of preheating. This increases the product's level of consistency. Tomatoes that have been chopped are placed into an enzymatic processing machine that has been prepared to a temperature between 70 and 90 degrees Celsius. Higher temperatures are utilized in this phase if the tomatoes are ripe.

5. passing through the filter

Two-stage and even three-stage filters are available. The pulper is the first filter, whereas the second and third filters are sometimes referred to as finishers. The design of the two machines is almost identical; both have the shape of a cylinder, with the body consisting of a grid; and both include whirling blades that penetrate the tomato and strike it; as a result of these strikes, the tomato is split into smaller pieces. -Since the tomato's skin and seeds are separated by the pulper, the skin and seeds will be left within the cylinder after the tomato is processed. -The finisher will crush and smooth out any remaining tomato particles while also separating the tomato pulp from the tomato liquid. For canned tomato juice, we'll need to create this separation.

6. concentrating

The concentration of the product takes place in an evaporator; the specific kind of evaporator used varies, to some part, depending on the product itself, but the process takes place in a vacuum at all times. The majority of evaporators have laminated surfaces, and those that do not commonly have double or even triple layers of lamination. At this point, a portion of the product's water is extracted to guarantee the product's high strength and limit the amount of space it takes up during shipment. In tomato paste manufacturing, vacuum thermal evaporation is the most prevalent process. The product maintains its original quality when it is prepared using this approach, particularly regarding its color and its nutritional content.

7. Pasteurization

the purpose of pasteurization is to increase the health and shelf life of the tomato paste. to pasteurize the paste, pasteurizer pipes with a temperature of 85 to 90 Celsius are used.

8. filling

The hot filling method is used to fill the cans, through the heat of 80 Celsius. 97% of the can must be filled since after becoming cold, the cans would seem too empty.

9. Sterilization and cooling

After passing through the steam tunnel, the cans are taken through a cold shower. They are then passed through a hot air blower and dried. After packaging the paste, the jars must be sterilized. For this, a culinary tunnel autoclave is used.

10. Labeling and packaging

At this stage, the cans are labeled and packed in cardboard boxes. The manufactured product is shipped to a warehouse and after the quarantine period about 15 days, with a negative test result, can be offered to the market.

Tomato paste Brix meaning

in simple words, Brix is a measurement of the amount of tomato paste concentration. Using scientific and professional terminology, Brix is used to describing the soluble in tomato paste. This percentage, of course, does not take into account salt while being computed. Brix is an essential standard and legal measurement for tomato paste. National Standards Organizations use this criterion to assess tomato paste and register Brix. For example, if the tomato paste is overly thick, it will have a high Brix value. The standard Brix is 28-30%.

Small scale tomato processing machine

The small scale tomato processing machine has a capacity of 250 kilograms per hour and is suited for the manufacture of tomato paste with a Brix content of 30 percent. The ripe red tomatoes are used in the production of tomato paste, which involves crushing, concentrating, filling, and sterilizing the tomato paste. the following are the specifications for the small tomato paste manufacturing line:

1. The unprocessed material consists of fresh tomatoes.
2. The completed item Tomato paste and tomato paste (mixed with citric acid, starch, and sugar)
3. Brix: 28-30 percent
4. The input must consist of fresh tomatoes with a Brix level of 5% and a minimum of 1500 kg/h of fresh tomatoes.
5. Capacity: 250 kg per hour of concentrated tomato paste with a Brix level of thirty percent
6. Packing method: small bag packing, PET packing.
7. Semi-automatic production line

Raw materials for tomato paste

To prepare tomato paste, they utilize big, red, healthy tomatoes that are rich in Brix and acidity. Additionally, they use tomatoes with a texture that is less stringy and should not be crushed. It is best to use round tomatoes, which have a smooth texture and are rich in fiber and low in sugar than pear-shaped ones. Tomatoes should be red, not yellow or green since the final product's quality is affected by these types of tomatoes; chlorophyll is converted to pheophytin at high temperatures and in an acidic environment, which results in an unpleasant brown pigment. During the harvest on the tomato paste line, the tomatoes must be kept dry and at a cool temperature to prevent any damage to the texture. Tomato paste is an inseparable item from cooking; it gives a flavorful taste to our foods in addition to a fantastic color. It can be made at home; but due to the hectic lives people live, they prefer to buy the industrial one. Tomatoes go through several stages to turn into a paste. Some standards must be complied with in every stage to have a high-quality product. Even there are some packaging to meet customers' needs. So, you can enjoy this delicious condiment in your dishes without spending time making it or even being worried about its quality