Tomatoes are rich in lycopene and vitamin C. Lycopene has many health benefits, including reducing the risk of heart disease and cancer. They are also an excellent source of vitamin C, potassium, folic acid, and vitamin K. It is highest in tomato-based foods such as ketchup, juice, pasta, and gravy. Tomato paste made of tomatoes is made from ripe red tomatoes, which are broken, beaten, peeled and sterilized. It has a variety of indispensable nutrients.
There are some confusing keywords when it comes to ketchup: Tomato ketchup, tomato sauce, and tomato paste. What are the difference?
★ Tomato Ketchup
Dip French fries, eat burgers, fried chicken, make prawns in tomato sauce, all for this, it has three main ingredients: tomato concentrate (Tomato Concentrate), vinegar (Vinegar), corn syrup (CornSyrup). Keep in mind that ketchup contains vinegar, sugar, and spices, so adding ketchup to your favorite recipes will certainly change their flavor profile.
★ Tomato Paste
Tomato paste, there is no vinegar or syrup in it, it is basically peeled, seeded, broken, and then most of the water is removed, like paste. Because it adds a little color to the dish, TomatoPaste can be used for Ketchup.
★ Tomato Sauce
Literally translated tomato sauce, canned TomatoSauce is made with water and TomatoPaste, plus salt, onion powder and some dry spices. it is close to water quality
Some concepts related to tomato ketchup, paste and sauce:
1. Brix, the percentage of soluble solids in beverages, in °Bx or % range. Generally, the initial Brix degree of tomato is 4.5-5.5, and it may be around 4.
2. Cold breaking and hot breaking: In order to meet different viscosity requirements, two processes are divided according to the crushing temperature of tomatoes: cold breaking (breaking temperature below 65C) and hot breaking (above 85C). Cold breaking is mainly used to make low-viscosity products ( The viscosity value is above 7cm/30s), and hot breaking is mainly used for high viscosity products (the viscosity value is below 6cm/30s). At present, the mainstream products are 36-38brix cold breaking and 28-30brix hot breaking sauce
3. Tomato paste: Concentrated tomato paste Brix generally has two specifications, 2830 (Brix is 28 or 30), or 3638 (Brix is 36 or 38). The ratio of raw materials to finished products is about 6:1
4. Aseptic filling of large barrels: the capacity of international general aseptic barrels is 220L.
Through the deep processing and comprehensive utilization of tomatoes, various products such as tomato paste can be produced. GELGOOG has rich experience in
tomato processing line and process integration and innovation capabilities, and can provide a complete set of turnkey projects integrating production line design, manufacturing, installation and commissioning according to the specific conditions and actual needs of customers.
Tomato Production Line Features:
Raw material processing capacity: 300kg/hour-3ton/hour;
Perfect product line to meet the needs of different types of products;
Low temperature vacuum concentration, high evaporation capacity, short residence time, energy saving and consumption reduction, low operating cost, can ensure the original color, aroma, taste and composition of the material to the greatest extent;
Simple operation and high degree of automation;
With CIP system, it conforms to the clean and hygienic specifications of food factories.
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