One of the important food tastes in our culture is tomato paste. The price of this glass dish in factory with a special discount of 30% depends directly on the price of tomatoes. Many of the foods we make with flavored paste used to be made with tomato paste in the past, and by ladies. But, over time, this product became a factory comparing the tomato paste with the factory shows that the factory’s robots have a better taste and color than the domestic ones, which we will mention here because of the improved factory reps.
First, it is better to explain the stages by which tomatoes go through the factory to turn into paste:
The harvested tomatoes are harvested at the plant after entering the plant, and they can be harvested either by basket or by bulk.
After weighing, if the tomatoes are in bulk, they are washed by water pressure or hydrophyding method, but if they are carried in a basket, they are placed in the water basin in a traditional way and manually, and the tomatoes are washed in the water ponds to get to the next stage, and are washed several times in the direction by a water shower to separate the impurities.
After the primary washing of tomatoes, the workers irradiate them in order to separate the crushed and destroyed tomatoes. After the final cleansing stage, the water bottoms are used to remove them.
In this stage, it takes the crushing and enzymes to grind the tomatoes by the chapper and then with respect to the fact that the paste produced is a brick-containing clod, it enters the special machine by heating the tomatoes and enzymes in it. This heating has many advantages, including that by removing the harmful enzymes it makes the final product better, on the other hand, because the tomato softens so that it becomes easier to crush them.
The price of tomato paste
Canned products produced in factories have different quality and price. Tomato paste can be produced in two ways in factories. The Rabbi produced by Break Methods has a higher viscosity, and the heating to it occurs at 95 degrees Celsius, but the Rabbi produced by Cold-Break method has a lower viscosity and the heat given to it is at a maximum of 70 degrees Celsius.
After the enzyme Barry comes to the dewatering stage At this stage, the seeds, skin and juice are separated from pulper, rifiner, and jubilized press machines are used in this stage The product obtained from this stage is pure tomato water This product is imported into the containers called Joyce Tank At this stage, the concentrated tomato is usually used to concentrate in factories The vacuum pots are used due to the vacuum in these pots where the juice is boiling, it is much less effective because the final heat treatment will not be improved due to the final heat of the paste and the final color will be less This comes back because it’s not possible at home to vacuum the tomato juice will boil at higher temperatures so it will be heated over longer periods, so the final product will have a darker color.
After concentrating the tomato juice and producing the paste, the factory robots can be packaged in spatially. The Asip package consists of two stages of strelezer and filler.
At the stage of the tomato sterilizer enters the sections called Heyting, Holding and Coaling: The tomato is heated up to a specific temperature, and then it is kept for a few minutes at this temperature and then it is cooled until it reaches 34 degrees Celsius. At this stage, the paste is wrapped in a multilayer bag that has already been sterilized.
If they want to use the can for packing, the stages will vary in the packing of paste in the ovens. The pasteurized paste will be hot for the fillers. The presterile pebbles will also enter the line and the paste with a certain volume will be transferred to the ovens. The tubes need to be wrapped by special pulleys. The hot tomato paste will create a vacuum at the top of the can, because the hot product will take out oxygen and vaporize from the can. There will be a relative vacuum of the can.
At this stage, the product specification is printed on the can, where the factory is required to insert production date, expiration date and information that makes it easier to control the quality. At this stage, the rebound is re-pasteurized and entering a tunnel in which they heat for 55 minutes, 15 minutes of this heat is at around 90 degrees, and then the coaling stage is completed at this stage and the product is entered into a quarantine. The product must remain in around 7-10 days and the necessary quality control is done on it.
Tomato paste factory
As already mentioned, the quality of the tomato paste produced in factory is higher than the home type, but we should note that when making factory paste, you will be sure to buy from reputable companies because there is some possibility of cheating in factory products.
Since food preparation has a direct effect on our health, it is very important that we make it from well-known companies. Tomato paste is also a special adulteration that some factories do. However, these adulterations can be detected by specialized experiments, but it is not easy for a normal person to detect it. In fact, in some factories, it is added to it to produce higher concentration in the paste or better color than the unpermitted additives.
If you are looking for a great color and taste paste you can visit our site because it is very functional consumable product It is very important to make it from the prestigious company for health. Our company is trying to satisfy the dear customers by observing the design and color to our factory you will take the quality home Solve the form on site to contact our supporters.
