Tomatoes are generally processed into tomato sauce or tomato juice by tomato sauce production line. The ketchup has a bright red body. The unique feature of ketchup is that it can be a very distinctive condiment. Restaurants such as KFC and McDonald's use ketchup as a condiment.

Process method of tomato sauce production line

Ketchup is made by crushing, beating, removing the hard materials such as skin and seeds, then shrinking, filling and sterilizing ripe red tomatoes. Ketchup is often used as a cooking condiment for fish, meat and other foods. It is a good seasoning for adding color, adding acid, helping freshness, and fragrant.

Ketchup parameters

The concentration of the product after the machine processing of tomato sauce is: 28-30% Brix, 30-32% Brix, 36-38% Brix (can be adjusted according to customer product indicators)

Initial Brix: 4.5%~5.5%

Discharge sugar content: 28-30%, 30-32%, 36-38%

Packaging options: 220L aseptic big bag, tinplate can, glass bottle, stand-up pouch

Technological characteristics of tomato sauce production line

1. The tomato sauce can be used for concentration processing only if the solid content is greater than 4.0%. Tomato maturity must reach 90% or more.

2. When crushing is pre-cooked, it is heated quickly and evenly. Seed removal is to prevent the seeds from breaking during beating. If mixed into the pulp, it will affect the flavor, texture and taste of the product.

3. Pre-cooking makes the tomato puree after crushing and removing the seeds quickly heated to 85C~90C to inhibit the activity of pectin lipase and apolactamase, so as not to reduce the price and denaturation of pectin substances.

Low viscosity and spreadability of sauce.

4. The concentrated sauce must be heated to 90C~95C and then filled into cans. The containers include tinplate cans, toothpaste-shaped plastic bags, and glass bottles. Plastic cups or toothpaste-shaped plastic tubes are currently used, and tomato sauce is packaged as a seasoning. After filling the can, it will be vented and sealed immediately.