Tomato paste is a tomato paste can extract that is widely used as a seasoning and flavor enhancer in food. It has a sharp red color, a pleasant taste and smell.
its brix is about 28%, and it has an acidic pH of about 3/4. 2 3% salt is added to it, and it is available in both bulk and packaged forms in the market. is.
Its type of packaging is usually in two types of one kilo and half kilo. Tomato paste should be homogenous, mold-free, without unwanted particles, without chemical preservatives, and with a pleasant color and taste.
tomato paste
Raw material
Tomatoes suitable for the production of paste should be large, with thick skin, soft texture, high solid content (brix), intense red color in skin and flesh, pleasant taste and smell.
healthy, free from mold and pest contamination, without holes. Watery inside, without large and large kernels, high monosaccharide and disaccharide content, low acidity.
resistant to the growth of molds, and must be ripe but not too much when harvested. Small containers are more suitable for transporting tomatoes to avoid crushing and cracking of tomatoes.
Stages of canned tomato paste production line
1- Washing
The washing process is done to separate and remove mud and soil particles, for this purpose, the product is soaked in water for 4-6 minutes and during this process.
compressed air is introduced into the container, and the tomatoes are rubbed together and shaped Suspended are effectively cleaned.
After this stage, the product is washed by rotating curtains on the way to the next stage with clean water that is sprayed with high pressure to remove the contamination of the washing basin to a greater extent.
2- Inspection on tape (sorting)
At this stage, the tomatoes are transported by a lift on a special conveyor belt and by force
Humans are inspected to remove all damaged tomatoes, moldy, pest, unripe, plant residues and stalks and other impurities.
Note: unripe tomatoes are stored for a short time until they are ripe and consumed.
3- Crushing and crushing (pulp)
At this stage, healthy and sorted tomatoes are automatically transferred to a machine called Pulper. This machine has two toothed jaws.
one of which is fixed and the other is movable. Tomatoes are pressed, cut, crushed and turned into tomato pulp by passing between these jaws.
4- Separating core and shell (filtering)
To separate the core and shell and remove other possible impurities, two or three-stage filters are used, which are cylindrical in shape and the diameter of their holes is 1.2 1.6 mm and sometimes 2 mm for the first stage, 0.6 0.8 mm for the second stage.
The second is 0.3-0.4 mm for the third stage or (Finisher), which separates coarse, medium and fine particles respectively.
5- Concentration in vacuum
Vacuum evaporators are used to remove excess water. The use of the vacuum system allows the concentration to take place in a shorter time at a lower temperature.
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