The washing, chopping, and crushing of tomatoes is the first step in the production line for tomato sauce. The next step of the process is the heating, beating, and concentration of the tomato juice; finally, the sterilization of the final tomato sauce product is accomplished before it is packed in a sterile environment. The entirety of the production line for tomato sauce takes place within an enclosed system, which allows for the sanitation of the process as well as the maintenance of the fresh tomato's authentic flavor and nutritional profile. The Production Line's Methods and Procedures for Making Tomato Sauce: The washing, chopping, crushing, and separation processes, as well as the heating, beating, concentration, sterilizing, and packaging steps, are all included in the tomato sauce production line. 1) Washing To provide a more thorough cleaning, the tomatoes could first be fed into a water channel before being transferred to the washing machine. Because while the water is being conveyed, tomatoes can have foreign materials removed and be prewashed to remove soil, sand, germs, and pesticides before being put into the washing machine for additional cleaning.
2) Making cuts and crushing The tomatoes are given a pretreatment that consists of chopping and crushing to improve the quality of the beating and to increase the yield of the beating. The quality of the raw materials and the requirements placed on the final product will determine whether the tomatoes are crushed using a process that involves heating or one that utilizes cold. 3) The use of heat to induce thermal inactivation The pectinase activity in the crushed tomatoes can be stopped by heating them before beating the mixture. This will also stop the juice and liquid from separating from the result. In addition, boiling the crushed tomatoes could make them easier to beat, which would both decrease the amount of liquid lost and enhance the product's viscosity. Heating could also remove air from the tissue space and juice of the tomato, which is beneficial for the maintenance of the vitamin content of the tomato and helps to prevent the formation of foam during the process of concentration.
4) Beating or The Process of Refining The flavor and quality of the finished tomato sauce product are determined, in large part, by the steps in the production process that involve beating and refining the tomato paste. The waste residue that is left over after the beating process must be thoroughly inspected; it must not be either too moist or too dry. If the waste residue comes out too wet, it may cause a high loss of juice. If the waste residue comes out too dry, it may cause the tomato seeds to be crushed by the scraper of the beating machine, which would affect the flavor and condition of the final product. If the waste residue comes out too wet, it may cause a high loss of juice. 5) Vacuum Concentration To make tomato paste, the tomato juice that was created in the technique described above needs to be concentrated by a factor of six. At the moment, the vacuum concentrator is the most common piece of concentration equipment, and to get a higher level of concentration with it, most people decide to utilize either a triple-effect or a four-effect forced circulation tube evaporator.
6) Sterilization by Extremely High Temperatures in a Very Short Amount of Time To finish the sterilization in a very short amount of time while preserving the nutrient contents and nice color of the final product, high-temperature instantaneous sterilization technology is used for the sterilization process. 7) Filling / Packing The filling machine was able to be adapted to accommodate various kinds of packaging, such as bag packaging or packaging for glass bottles, in response to specific requests from individual customers. Characteristics Principal of the Production Line for Tomato Sauce 1) The entire system of these tomato washing, cutting, pounding, and concentration machines is built out of 304 stainless steel, which is resistant to rust and is simple to clean. This stainless steel may also be used for other food processing applications. 2) The production line is fully automated and operates continuously. It has a large capacity for processing and a high level of operating efficiency, both of which result in a significant reduction in the amount of manpower required and the cost of labor.
3) Every step of the process is thoroughly cleaned and sanitized, which ensures that the final goods are sanitary and may be used in food preparation without fear. In addition, the process that follows the crushing of the tomatoes takes place entirely inside, which helps to preserve the flavor and nutrients of the fresh tomatoes. 4) This production line for tomato sauce might be modified to produce other varieties of sauce, such as carrot paste, strawberry jam, chili sauce, blueberry jam, and so on.
💰 Tenfold your income 💎