tomato puree double concentrate with affordable price
In our company, some product such as tomato puree is made through the concentrate process. This product is offered with a double discount during some periods of the year.
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Thus, prepare them at an affordable and suitable price through buying from our company.
For making tomato puree and other types of tomato products, our company has some great strategies and plans.
There are many approaches that are implemented by our international company.
One of these plans is to employ the specialists who are working on the manufacturing lines and also in the laboratories to check out the quality and features of the products that they are producing.
The other approach is preparing machine equipment with high-grade technologies.
We have been able to check our products more attentively and sensitively since we have adopted this strategy, which has also enabled us to make quality goods.
Our products are routinely inspected by professionals who work in the food sector, and in the event that even the tiniest mistake is found, every effort is made to remedy it.
Our production lines are overseen by specialists and experts, and the required certifications for the production of products are kept up to date on a consistent basis.
Regarding the manufacturing of concentrated tomato puree, I am obligated to point you that the new technology that we have implemented ensures that the process is carried out in a meticulous manner.
It's possible that you've heard that making tomato puree, which requires two steps of concentration, is an expensive process.
I'm sorry to have to break the news to you, but I have to tell you that the strategy that we have taken into account for the cost and pricing of our product is to build our product lines in low-cost regions and developing countries.
It is a fact that we have established production lines not only in nations with developed economies but also in countries that are economically stable yet developing.
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In these particular regions that we have selected, there is a significant amount of tomato growing and harvesting.
In other words, tomatoes, which are recognized as the raw material for the manufacturing of tomato puree, are inexpensive and abundant in these places, and as a result, we are able to make our product at a price that is affordable while utilizing the most advanced technology.
The procedure for creating tomato puree is specifically mentioned in relation to the invention's treatment of food goods.
Making tomato puree with the invention is technically possible.
A technique for automatic control of the electrical processing of vegetable raw materials (SU, A, 454892) entails treating the raw materials with an electric current while varying the alternating voltage in accordance with the flow of the raw materials.
Variations in the raw materials' temperature or the amount of dry matter present in the crushed raw materials are not taken into account by this automatic control method.
This makes it impossible to determine the best procedures for carrying out the dehydration of the crushed mass, which speeds up the production of the supplied product, such as tomato puree.
The degree of their grinding, as well as qualitative raw material indices like electrical conduction, temperature, and raw material concentration, are not taken into account in this approach to automatically controlling the electrical treatment process of vegetable raw materials.
This has a significant impact on how electric current is treated.
In this instance, the degradation of the protoplasmic protein macromolecules of the groundmass cells intensifies, and the cellular penetrability required to speed up the production of tomato puree is not guaranteed.
A technique for automating the control of the electrical treatment of raw materials (SU, A, 639513) entails treating the raw materials with an electric current while varying the alternating voltage in accordance with the resistance of the groundmass.
Additionally, neither the raw material temperature fluctuations nor the dry substance content of the crushed raw materials is taken into consideration by this automatic control procedure.
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As a result, it is impossible to determine the best procedures for carrying out the dehydration process of the crushed mass.
The quality indicators of the raw components are not taken into account in this automatic control procedure, which has a significant impact on the electric current treatment process.
The destruction of the protein macromolecules in the protoplasm of the crushed mass's cells is getting worse.
and the cell penetrability required to hasten the production of tomato puree is uncertain.
As a result, the suggested approach does not guarantee that the production of the suggested product, such as tomato puree, would go more quickly.
A technique for processing raw materials (SU, A, 799711) involves crushing the vegetable raw materials and transporting them while processing them electrically at the same time.
The known technique of processing raw materials includes grinding the raw materials to produce particles that range in size from 0.
1 to 1 cm.
The electrical treatment of the crushed raw materials is done at a temperature of 20 to 600C, with an electric current density of 0.
05 to 0.
5 A / cm2, and a pulp-to-juice ratio of 1.
0: (0.
5 to 2.
0) where the quantity of pulp is equal to 1 and the quantity of juice falls within the range of 0, 5 to 2.
0.
The crushed raw materials are moved between 0.
1 and 2 m/s.
In the currently used method of processing vegetable raw materials at a density of less than 0.
1 A / cm2, the protein molecules of cell protoplasm are not completely destroyed, which means that the penetrability required to speed up the production of tomato puree, that is, to the action on the raw materials, is not guaranteed.
When 2 currents are present at densities less than 0.
1 / cm, they quickly adapt and the action of the current is rendered useless.
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Additionally, the dehydration process stops when the ground trap temperature reaches between 25 and 600C, and it is unable to speed up the production of, say, mash due to the medium's increasing resistance.
tomato.
Tomato puree can also be made using a method (SU, A, 621338) that involves washing the raw ingredients, inspecting them for quality, crushing them, and then heating the crushed mass to a certain temperature.
It is grated and boiled to the specified concentration after maturing between 90 and 950C and cooling to a temperature between 45 and 500C.
Because the protein macromolecules in the protoplasm of the cells are not broken down in this method of generating tomato puree, the process of extracting water from the raw materials is insufficient.
As a result, the process of creating tomato puree moves slowly.
The purpose of the invention is to provide a method for producing tomato puree that would allow for a controlled breakdown of the protein macromolecules in the protoplasm of the cells in the crushed mass, increasing cellular penetrability and accelerating the production of tomato puree.
Measuring the temperature of raw materials before and after they are processed by an electric current is useful for determining the difference between the temperature of raw materials after processing and raw materials before treatment by electric current.
It is also useful to measure the voltage value on the electrodes placed in the treatment zone by electric current and change the voltage value in accordance with
The dry substance composition of the crushed mass may be determined after grinding, and the voltage value on the electrodes in the raw material processing region can be measured using current electricity to vary in relation to the dry material content of the groundmass.
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The speed and quality of the tomato puree production process are improved by using this method.
Making tomato puree is now entirely technologically possible thanks to this technology.
The idea will become clear from the following explanation and the non-limiting concrete instances of its use depicted conceptually in the non-limiting attachment drawing, which shows the device's design for using electric current to process a crushed mass of raw materials to create the mash.
accordance with the invention, the tomato.
What steps are involved in the production of tomato puree?
Cooked tomatoes are strained through a food mill to create a thick liquid known as tomato purée.
The consistency of tomato paste, tomato purée, and tomato sauce are all distinct from one another.
Tomato puree, on the other hand, has a denser texture and a more robust flavor than sauce does.
What kind of preservative is used in tomato puree, and what is it?
Utilized types of preservatives
The tomato paste was preserved using two distinct preservatives, namely sodium benzoate and salt, for a period of four months at ambient temperatures of 25°C1°C and 4°C, respectively.
These temperatures varied throughout the treatment process.
How can you keep tomato puree from going bad?
Simply sealing the puree in an airtight container is all that is required of you at this point.
There is also the option of placing it in ice cube trays and freezing them.
When you need to whip up some gravy, the cubes should be your go-to ingredient.
If you are going to be storing the puree in liquid form, then you need to make sure that you always use a dry spoon to scoop out the appropriate amount each time.
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