Detailed information about tomato products

- Industrial guidance - Dhiru Parekh

- Tomato ketchup, tomato sauce, tomato ralis: To make each type of product, good quality tomatoes are crushed, tomato seeds and skin are removed with a pumper, and the juice released from tomatoes is filtered. The filtered juice is then given a pasteurized hygienic treatment. The juice thus treated is given an emulsifying treatment. Then the rest of the additive ingredients like sugar, salt, vinegar acetic acid, dehydrated onion and garlic powder, spices, citric acid, ascorbic acid, gum guar or sodium carboxy methyl cellulose which acts as a thickening agent. Finally, sodium benzoate can be added as a preservative at 750 ppm per 100 kg volume and sold in bottles or cans.

- Tomato juice: after giving pasteurized hygienic treatment to the juice as per above formulation, remaining additive ingredients like salt-sugar, dextrose, citric acid, malic acid, ascorbic acid, permitted color, and sodium benzoate as preservative- 250 pp per 100 liter volume The bottle can be packaged and sold by adding as much as .m.

-Tomato Puree- After giving pasteurized hygienic treatment to the juice as per the formulation shown above, the rest of the additive ingredients like salt, spices, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, emulsifying agent and preservative, sodium benzoate above 100 kg volume. 300 ppm Can be sent for sale in tin packs by adding accordingly.

- Tomato paste : Tomato paste can be made with tomato juice, emulsifier, thickening agent, citric acid, malic acid, ascorbic acid, lactic acid and preservative to make tomato paste.

- Dehydrated Tomato Powder: First the best quality tomatoes are passed on a conveyor belt. Where tomatoes are cleaned by washing, rinsing method. The cleaned tomatoes are then crushed with a crushing machine. So tomato mass is made.

The tomato mass prepared in this way is dehumidified with agrolate three stage conveyor dryer steam heat. Hot air is released in the first stage of the dryer to dehumidify the tomatoes. So the moisture in the tomato mass evaporates to a great extent. In this process the temperature is varied so that the quality is not affected at all.

In the last process the temperature is brought down considerably. So the remaining moisture in the tomato mass is easily removed. Finally, 2.5 percent moisture is always present in this tomato mass. The tomato mass thus prepared is conveyed to the grinding machine. There this tomato mass is made into powder in mass size. This powder becomes available for sale.

License: The license under the Industries Act and clearance from Food Prevention Authorities is required.