Tomato juice processing

What are the specific steps of tomato juice processing? How to process it? Here are the steps of tomato juice processing.

Specific steps for tomato juice processing:

For material selection, choose tomatoes that are moderately mature, have a strong aroma, are bright red in color, have a soluble solid content of more than 5%, have an appropriate sugar and acid content, and are free of mold, rot, and deterioration. Wash them, remove the fruit stalks, spots, and green parts, and set aside.

Remove the seeds from the prepared tomatoes by crushing them.

Preheat the crushed and seeded tomatoes and quickly heat them to 85°C to kill the microorganisms attached to the tomatoes and destroy the pectinase.

Beat with a three-pass beater to obtain juice.

Ingredients: Mix 100 kg of tomato juice, 0.7-0.9 kg of sugar and 0.4 kg of refined salt.

Degassing and homogenization: Spray the tomato juice into a vacuum degasser, degas for 3 to 5 minutes, and then homogenize with a high-pressure homogenizer at a pressure of 100 to 150 kgf/cm2.

Heat the canning process to 90°C, put it into sterilized cans, and seal the cans while hot. The center temperature of the can should be around 70°C.

Sterilize, cool and seal the cans in boiling water and then cool to 38°C in cold water.