How to make tomato sauce

Tomato sauce is very delicious. Let me tell you the specific steps of making tomato sauce. It’s very simple.

Tomato sauce method:

Raw material selection: Use bright red, full red, high-soluble solids and ripe fresh tomatoes as raw materials. Remove cracked and rotten fruits and wash them with clean water.

After the raw materials are preheated and crushed and the seeds are removed, they are quickly heated to above 80°C and then pulped. Usually, a three-pass pulping machine is used for pulping. The first pass removes the peel, and the second and third passes remove the seeds and coarse fibers to make the raw pulp uniform and fine.

Concentrated tomato puree usually contains 4% to 7% soluble solids, and a large amount of water must be removed through concentration to reach the 28% concentration required for the product. There are two methods of concentration: the normal pressure method using an open concentration pot and the vacuum method using a vacuum concentration pot. The vacuum concentration method produces better product quality.

To enhance the flavor, spices and seasonings should be added before concentration. The ratio is 15 kg of sugar, 2.5 kg of salt, 3 kg of vinegar, 0.19 kg of cloves, 0.19 kg of cinnamon, 0.15 kg of pepper, 0.05 kg of cardamom, and 0.3 kg of garlic paste for 100 kg of tomato paste. The adding method is: first, boil the spices with vinegar, then add sugar and salt to dissolve, filter out the juice and mix it with the garlic paste into the tomato paste.

The concentrated tomato paste needs to be quickly heated to 90℃~95℃, sealed while hot (the paste temperature should not be lower than 85℃), sterilized, and cooled to obtain the finished product.