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TOMATO PASTE ASEPTIC
Aseptic actually means disinfection, but in the industry it is also referred to as product packaging. Aseptic increases the stability of a product. The aseptic process is referred to as the process in which the packaged product does not need to be refrigerated. This process is used as a suitable substitute for freezing foods such as tomato paste, milk, yogurt, eggs, and so on.
Aseptic blue barrels weighing 230 kg are one type of tomato paste packaging. After the production, tomato paste is filled in completely hygienic and sterilized nylons and placed in these barrels. The barrel caps will be sealed and then ready to be loaded for export.
TOMATO PASTE WHAT IS?
Tomato paste is a food product that as a tomato extract contains a large amount of the mentioned properties of tomato, which is used as a condiment in most foods and is a unique flavoring and coloring. In the not-so-distant past, everyone used to cook their paste traditionally at home.
Tomato paste is one of the most widely used food condiments among Iranians, which is used in various foods fried or cooked. In the past, people used to cook the tomato paste for their annual consumption at home.
But today, like all other areas of life, technology has come to the aid of human beings to make tomato paste in the healthiest conditions, the highest packaging, and finally the quality easily available to everyone.
Currently, most people use industrial tomato paste. This product goes through various stages from the farm to the store. For some people, it is interesting to know how to prepare tomato paste in the factory.
WHICH TOMATOES ARE GOOD FOR TOMATO PASTE?
Paste tomatoes are known by a variety of names, such as paste, Roma, plum, and sauce. Each one is unique regarding shape and size, but they all deliver the same thing: juicy flesh with thick walls and small seed sacs, ensuring that each tomato provides a wealth of gastronomic deliciousness.
There are two types of tomatoes in the market; both local and greenhouse tomatoes can be used, each with advantages and disadvantages.
Local tomatoes yield less paste but keep it from growing stale and deteriorating. Greenhouse tomatoes are more expensive than regular tomatoes, but they produce more paste. Typically, 10 to 15 kilograms of paste is obtained for every 100 kg of meaty and luscious tomatoes.
Tomatoes that are oval, have more flesh, and are juicy are commonly used in factories. Tomatoes should be totally red and ripe, with no yellow, green, or white areas.
The choice of crushed, spoiled, and moldy tomatoes should be avoided because it is not healthy and spoils the taste of the paste.
PROCESSING TYPES TOMATO PASTE
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Tomato Paste Processing Types : Hot break
As the name implies, tomatoes are pre-cooked at 90 to 95 degrees, causing total loosening of the tomato texture, so that when some of the fruit or tomato texture is smoothed, it is separated with its water. (It is said that it has a higher viscosity) that the paste created will naturally have a higher viscosity.
Because tomatoes should be pre-cooked at a higher temperature of 90 to 95 degrees, it should be emphasized that we may experience burns at this temperature. To eliminate bubbles in chopped tomatoes, the burn agent should be removed or reduced from the system, which is done with a vacuum tank (made of stainless steel). Like most indirect heat exchangers in the food industry, the hot break heating system. It’s made up of a shell and a tube. The flow is generated by an all-steel centrifugal pump because the converter has a shell and tube construction.
PROCESSING TYPES TOMATO PASTE
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Tomato Paste Processing Types : Cold break
As the name implies, this method’s preheating is done at a lower temperature than the preceding method (hot break) (at a temperature of 75 degrees), hence there isn’t much of a necessity for a vacuum system. It does not prevent burns, and the tomato juice and paste obtained have a reduced viscosity as a result of not passing through a strainer due to the low temperature of the pre-heating operation of tomato tissues. Cold break cookers, like other food industry converters, are made of shell and tube, but in series. Cold break machines are substantially less expensive than hot break machines since they utilize fewer materials.
PRODUCTION PROCEDURE TOMATO PASTE
Although many modifications have been made to the tomato paste production machines, in general, the order of production operations in all paste factories is similar and includes the following steps:
- Receiving the tomatoes
- Soaking and initial washing of the tomatoes
- Washing and sorting tomatoes
- Chopping and crushing the tomatoes
- Chopping and crushing
- Heating the pulp
- Removing the bark and seeds
- Straining and refining the flesh by the strainer
- Thickening the flesh until the desired concentration is reached
- Filling in cans or other storage containers
- Pasteurization of filled cans
- Passing under cold shower
- Drying
- Labeling and packaging
