For launching every manufacturing line, it is required to prepare the cutting-edge processing equipment. Tomato puree is one of the products that require the most up-to-date machine instruments for its production. To make tomato purée, first, the cherry tomatoes need to be briefly cooked, and then the tomatoes need to be puréed. As a result of this process, you would finish up with a thick liquid that can serve as the basis for a variety of tomato-based sauces and seasonings. Throughout most shops, the aisle that contains the canned tomatoes also has tomato purée, and you might be able to get it there. You are free to purée any number of tomatoes that you like. If you have a selection of tomatoes at the farmers’ market or in the create section of the store, the ideal option for you is to go with small Roma tomatoes. They often have a more powerful flavor profile than other varieties since they include less water than those other varieties do.
Pick tomatoes that are crispy and have very little peeling because this indicates that they were harvested not too long ago. There are a few distinct approaches to cooking using tomato puree. This seasoning can be made at home, or it can be manufactured in a factory setting. You will have the opportunity to prepare tomato puree in the manner that best suits your preferences. This indicates that you have the flexibility to enhance or reduce the required amounts of ingredients. In the industrial manufacturing of tomato paste and tomato puree, specialized machinery is utilized. These devices may also be utilized in the manufacture of tomato paste. In point of fact, the manufacturing processes for tomato paste and tomato puree could be carried out with the same equipment. The amount of ingredients used in the creation of tomato paste and tomato sauce is what distinguishes the two products from one another. It is important to keep in mind that tomato paste is more viscous than tomato puree, and as a result, more tomatoes are required to make tomato paste.
Tomato puree process production
There are several different machines used to make tomato puree, and some of those machines are described in more detail below.
- Cleaning and grading apparatus for tomatoes
There are many different kinds of sorters, but the wheel form (that is, a sliding rotary scheme) is the one that is used for sorting tomatoes and other fresh fruits like pears, apples, and peaches. The element of the machine that ought to connect to the fruit or vegetable being sorted would be the rollers. Stainless steel or aluminum is used to manufacture tomatoes. When building the sorting machine that was described, there are a lot of details that need to be attended to in order to ensure that the system operates at its highest level of efficiency and that the equipment does not wear out too quickly.
- Shredder
There are many various kinds of shredders, but the comb type or the disk kind is the one that is used for tomatoes. While the comb type is typically used for chopping tomatoes, it is also capable of chopping other fruits that are rather tough, such as plums, oranges, and even beetroot. After the process of cutting, the diced tomato (fruit) must be heated within the which was before equipment for pre-cooking. This will allow the tomato pre-cooking phase to be completed, which is employed by a thickening pump known as the Monopump.
tomato puree processing
The processing of tomato puree is discussed following. Making tomato purée is among the most useful skills to have in the cuisine because of its versatility. Every type of food, from sandwiches to stew to red ketchup to tomato sauce, can benefit from the inclusion of a tomato purée that is consistent, rich, and bursting with taste. Tomato purée is a versatile ingredient that can be used in virtually any cuisine in place of diced tomatoes, smashed tomatoes, tomato paste, canned tomato sauce, or even crumbled tomatoes. Tomato purée can be made using either fresh tomatoes, tomatoes that have been canned entire, or even tomatoes that have been refrigerated. Another of the most useful kitchen talents is to make tomato purée. Pepperoni, stew, red sauce, and ketchup are just a few of the foods that can benefit from a smooth, thick, rich tomato purée. In practically every dish, tomato purée is a simple swap for tinned tomato sauce, tomato paste, smashed tomatoes, or even chopped veggies. Fresh tomatoes, full tomatoes in cans, or even refrigerated tomatoes may all be used to produce tomato purée. Consistently and without fail, we recommend using whatever tomatoes you already have on hand to make tomato purée. In most cases, paste tomatoes, such as Roma tomatoes and San Marzano tomatoes, would be your best option because they contain dense meat and fewer seeds than other varieties. This implies that you will have less wastage when you prepare your tomato purée by passing it through a food mill or sieve, which will result in you getting more value for your money. But in all seriousness, you may use any tomato you have on hand. For making homemade tomato paste or puree you can follow these procedures. To begin, create a cross sign on the bottom of each tomato using a sharp knife and a light cut (not on the stalk side).
The tomatoes should then be placed in a basin, and the hot water should be poured over them to completely cover them. When they are able to be handled, the tomatoes should be peeled. Carefully cut the tomatoes, then process them in a mixer and drain the mixture. Cook it at high temperature first, then add the salt and sugar and continue cooking it until it reaches the desired consistency (cook it until it spurts in the middle). You are now able to freeze it in portions that are more convenient for you. Alternately, you might combine 1 teaspoon of sodium benzoate with 2 tablespoons of boiling water before adding it to the puree. Put it in packages that are sterile and airtight. Now it can be maintained at room temperature when the weather is chilly, but in the summer, it must be maintained in the refrigerator. If tomato puree is produced in a factory, it needs a series of conditions, which include the following. 1) The entire system of these tomato washing, chopping, beating, and concentration machines is constructed from austenitic stainless steel, which is extremely corrosion-resistant and simple to clean. 2) The production system is fully automated and operates in a constant fashion, resulting in a large processing capacity, great operating efficiency, and a significant reduction in personnel and labor costs. 3) The actual system is clean and sanitized, so the results are safe for preparation and consumption. In addition, the procedure following tomato smashing is entirely contained, so preserving the flavor and nutrients of fresh tomatoes. 4) This tomato paste assembly tomato plants might be modified to produce other varieties of paste, such as carrot paste, strawberry jam, chili paste, blueberry jam, and so on. 
tomato puree machine
In the production of tomato puree, there are different types of machine pieces of equipment. The most common uses for tomatoes after processing are tomato paste and tomato puree. The production line for tomato puree is primarily comprised of the following five components: a washing and sorting system; a smashing and pounding system; a reduction system; a sterilizing system; and an antiseptic packaging system. To create the completed tomato puree, fresh tomatoes are washed, sorted, improved, squashed, pounded, compressed, and sanitized before being aseptic conditions packed. Allowing employees to work for tomato puree is capable of transforming fresh tomatoes into a variety of tomato-based goods. In addition, we have an assembly plant for tomato paste, which begins with fresh tomatoes and ends with sterile barrels containing tomato paste. Include in particular the following: a system for accepting fresh tomatoes; a method for cleaning; a system for sorting; a system for extracting tomatoes; a system for concentrating tomatoes; a system for disinfecting tomatoes; and an aseptic filling system. After that, place a sterile bag with the organic tomato paste inside of the bucket. The ketchup that is now contained within the aseptic bag that is located within the barrel has the potential to be processed further into ketchup, sauce, or juice before being packaged within vertical sacks, tin cans, PP bottles, jars, and so on. A tomato picker, a tumble dryer, a separating device, a crushing, pre-heating, a filter, an evaporating contraption, a sterilizer, and an aseptic filling machine are only some of the equipment that is used in the manufacturing line for tomato puree. Containers, tin cans, Bottle caps, and tetra packs are some examples of the types of smaller packaging that are typically used after the produced paste has been aseptically packaged and stored in a barrel or carton with a cellophane lining. Through the utilization of PLC, you are able to control each step of the manufacturing line's fully automated processes, hence reducing the amount of manual work required. Additionally, it makes production management much simpler. The paste is evaporated in a vacuum at a low temperature, which not only improves its flavor but also prevents the paste from losing any of its volume during the process. Last but not least, it reduces overall energy use. High-quality fruit puree is created using equipment such as an ultra- high-temperature tube sterilizing and an antiseptic filling. 
Pre-heating is a term used to describe a group of additional equipment. 1- A Short Break in Action No. 2: Rest Period When it comes to pre-cooking tomatoes, these two procedures differ mainly in how much heat is applied to them. Take a quick rest now: Pre-cooking the tomatoes between 90 and 95 degrees loosens the tomato tissue so that when it is strained, some of the tomato tissue and juice are separated. This method is named after this loosening process. Since pre-cooking the tomatoes at a higher temperature of 90-95 degrees results in higher viscosity, the paste formed will naturally have a higher viscosity. A vacuum tank (made of stainless steel) is used to reduce the number of gas bubbles in the chopped tomato, which removes or reduces the amount of burning agent in the system. Shell and tube heating is used for indirect heating. A steel centrifugal pump is employed to generate current since the converter is of the shell & tube design. Hot break pre-cooking equipment tends to be more expensive than other methods of pre-cooking. As a result, it is more expensive. Three different pre-cooking devices are described in the following. Our multinational business is widely regarded as the industry leader in exporting tomato paste and other tomato-based products across the globe. Customers in every region of the world have access to a wide variety of packaging options for the tomato paste goods they purchase. At order for you to be able to locate the goods produced by our multinational company in any respectable retail establishment located anywhere in the world. We take great pride in the fact that, by providing clients from all around the globe with products of the highest possible quality and a superior level of service, we have been able to preserve our place as a leader in the international market. When it comes to the manufacturing, packing, and distribution of our wares, it is a point of pride for us to acknowledge that we draw inspiration from the comments and suggestions made by our patrons. 
Breaking a Sweat
Because it is done at a lower temperature than the prior hot break method (75 degrees), it does not require a vacuum system to prevent burns because of the low precooking oil. Using a lower pre-heating temperature prevents tomato tissues from passing through the strainer, resulting in lower viscosity of tomato juice and paste. The shell & tube design of the Goldbrick precooking equipment is comparable to that of other converters in the food business, except it is concealed. 
In comparison to hot break, 4 out of 7 cold break devices require significantly less material, making them significantly less expensive.