How to make sour tomatoes? Processing technology of sour tomatoes

Here is an introduction to the processing technology of sour tomatoes:

1. Main raw and auxiliary materials

1. Raw materials: Choose 50 kg of green tomatoes without diseases and insect pests as raw materials.

2. Auxiliary ingredients: 750 grams each of red pepper powder, horseradish, and celery, 812 grams of garlic, 62 grams of cloves, 620 grams of Soviet vanilla, 3 kilograms of salt, 250 grams of sodium benzoate, and 1.5 kilograms of fruit vinegar.

2. Production process:

Select materials → clean → drill → add spices and salt water → put into jars → seal the jars → refine → bottle → package.

3. Operation points

1. Material selection and cleaning: Select unripe green tomatoes, wash them with clean water and drain.

2. Drill holes: Place the tomatoes flat on a wooden board, tap them downwards with a drill, and drill several holes in each tomato, making sure each hole penetrates. The purpose of drilling holes is to allow the juice to enter the tomato and sink easily.

3. Prepare spices and brine: The spice formula for crude sour tomatoes is: for every 50 kilograms of tomatoes, use 375 grams each of red pepper powder, horseradish, and celery, 812 grams of garlic, 31 grams of clove powder, and 310 grams of Soviet vanilla. Mix them evenly in a container and prepare the spices for later use.

For every 50 kilograms of green tomatoes, use 15 kilograms of water, 1.5 kilograms of salt and 125 grams of sodium benzoate. Put them into the pot, stir well and boil to make salt water.

4. Fill the jar: Put the green tomatoes into the jar, sprinkle a layer of spices evenly on each layer of tomatoes until the jar is full, then fill the jar with the mixed salt water.

5. Seal the jar: Cover the jar with 2 layers of oil paper, tie it tightly with a rope, paste cement mixed with yellow sand on the paper, and then seal it. It is best to seal the jar within 2 hours after adding juice, otherwise the tomatoes in the jar will begin to ferment and the acid will overflow and dissipate. The jar must be sealed tightly and airtight. Do not open the jar until the fermentation period is over. In order to prevent excessive fermentation, the soup must be replaced after a certain period of time after the fermentation period.

6. Refining: The spices and brine formula used in refined sour tomatoes are the same as those used in crude sour tomatoes, except that garlic is not used and 1.5 kg of fruit vinegar and water are added. First, put water, salt, and sodium benzoate into a pot, then put the spices into a cloth bag, boil for about half an hour, then filter, and then add fruit vinegar to make the sour tomatoes.

The production process is: open the jar of crude sour tomatoes and let the tomatoes wash off the attached spices in the original soup; then cut the tomatoes into 1.5 cm round slices, bottle them, weigh them, fill them with soup, and tighten the bottle cap.

7. Packaging: For easy transportation, the products will be packed in wooden boxes or cartons after passing the inspection.

4. Product Standards: The finished sour tomatoes have bright colors, crisp taste, sour and spicy aroma, rich fruity flavor, and clear and transparent soup.