How to process tomato compound jam

How is tomato jam processed? What are the specific steps? Let me tell you about the specific processing steps of tomato jam:

The processing technology is as follows:

1. Raw materials and processing: The tomatoes used to make jam should be fully ripe, and the rotten, diseased, insect-infested and green unripe fruits should be selected.

2. Beating: Use a beater to beat it into a pulp. Generally, it can be beaten into a pulp without adding water.

3. Filter and remove the residue to obtain the juice (the residue includes the skin and seeds).

4. Evaporation and concentration, add sugar and additives. Add 1:1 white sugar (5443, 19.00, 0.35%) and 0.7% sodium alginate by weight of the raw material. Sodium alginate needs to be soaked in 5 times water and slowly heated to form a uniform colloid before adding 0.2% citric acid and 0.05% potassium sorbate. When the solid content reaches about 40-42%, stop heating and set aside.

5. Preparation of pineapple jam: Peel and core fresh ripe pineapple, beat, heat and concentrate, add 1:1 white sugar, and add 0.7% sodium alginate by weight of the raw material. Sodium alginate needs to be soaked in 5 times water and slowly heated to form a uniform colloid before adding it to the raw material and heating with white sugar and pineapple pulp to concentrate. Finally, add 0.2% citric acid and 0.05% potassium sorbate to make the solid content reach about 40-42%, then stop heating and set aside.

6. Mix tomato sauce and pineapple sauce: The mixing ratio can be 1:1 or 2:1. Mix them in proportion and heat to boil.

7. Bottling: Use 200g four-twist bottles for packaging and tighten the bottle cap immediately after filling.

8. Sterilization: Sterilize in boiling water at 100 degrees Celsius for 15-20 minutes.

9. Cooling - finished product.

Quality of compound jam: It has pineapple and tomato flavor, orange-yellow color, sweet and sour taste, and is used to spread on bread or steamed buns.