General procedure for production of vegetable sauce canned tomato paste
1. Raw materials and accessories
1.1 raw materials
Fresh tomato should be red in color, fat in flesh, and mature in 8-9.
1.2 accessories
1.2.1 chili powder
It is required that the color is red, spicy, oil-rich, no impurities, no mildew, which can pass the 60 mesh sieve.
1.2.2 onion
Terminal bud..
1.2.3 garlic
Garlic is plump without sprouting.
1.2.4 ginger
Fresh, tender Zingiber or sun ginger.
1.2.5 cinnamon
Fresh, fleshy cinnamon.
1.2.6 pepper
A plump white pepper.
1.2.7 cardamom
Firm and fragrant.
1.2.8 white granulated sugar
It shall comply with GB 317-84 white granulated sugar.
1.2.9 table salt
It should comply with the provisions of GB 2721-81 "Hygienic standard for salt".
1.2.10 monosodium glutamate
It should comply with GB 2720-81 hygienic standard for monosodium glutamate.
1.2.11 vinegar
It should conform to the first grade vinegar specified in GB 2719-81 hygienic standard for vinegar.
1.2.12 sodium benzoate
It should comply with the provisions of GB 2760-81 hygienic standard for the use of food additives.
1.3 proportioning
Tomato paste 100kg, chili paste 2kg, onion 4kg, garlic head 6kg, ginger 4kg, cinnamon 0.04kg, pepper 0.04kg, cardamom fruit 20, sugar 8kg, salt 6kg, monosodium glutamate 0.04kg, vinegar 6kg, sodium benzoate 0.1kg.
2. Process flow
┌───┐
Onion paste
└───┘ │
┌───┐ │
Garlic paste
└───┘ │ │
┌───┐ │ │
Ginger paste
└───┘ ↓
┌──┐
Tomato │ → washing → peeling → chopping → sieving → tomato paste --
└──┘ ↑ │
┌───┐ │ │
Chilli powder
└───┘ │ │ │
┌───┐ │ │ │
Pepper
└───┘ │ │ │
┌───┐ │ │ │
White granulated sugar
└───┘ │ │
┌───┐ │ │
Salt ├
└───┘ │ │
┌───────┐ │ │
Cinnamon and cardamom fruit
└───────┘ │
┌─────────────────┘
│ ┌──┐
└ - → cooking sauce → cooling → packaging →
┌──┐ ↑ ↑ └──┘
Vinegar
└──┘ │
┌──┐ │
┘┘┘
└──┘
3 production method
3.1 preparation of tomato paste
Wash the tomato, add 10% water to the pot, heat the tomato, cook soft, remove. Peel off the sepals and epidermis with a stainless steel knife. Cut into pieces, sift through 80 mesh to remove seeds, namely tomato paste.
3.2 preparation of onion paste
Wash, peel off the old skin, cut off the stem plate, chop into small pieces, grind twice with a stone mill, or crush with a grinder (speed of 10000 R / min, the same below). Onion paste.
3.3 preparation of garlic paste
Peel off the inner and outer seed coat, cut off the stem plate and wash it. As in 3.2 grinding or crushing. Garlic paste.
3.4 preparation of ginger paste
Break the pieces, wash off the mud, rub off the ginger skin, and rinse. Such as 3.2 grinding or grinding, namely ginger paste.
3.5 pepper preparation
Wash the white pepper, dry it in the air and grind it into a fine powder with 60 mesh sieve.
3.6 preparation of nutmeg powder
Break the fruit and grind it into powder.
3.7 cooking sauce
In a stainless steel steam bath sandwich pot, tomato paste, onion paste, garlic paste, ginger paste, chili powder, pepper powder, sugar, salt, cinnamon and nutmeg powder wrapped with gauze are placed in the pot according to the proportion and quantity, and then heated. At the same time, keep stirring until the temperature reaches 100 ℃ and keep it for 30min. Add vinegar and sodium benzoate, continue stirring to promote water evaporation. Add monosodium glutamate and stir well. The tomato paste is made and then put into the jar.
4 sensory quality requirements of finished products
4.1 color
Reddish brown
4.2 aroma.
It has the aroma of tomato clear and the unique aroma of this product.
4.3 taste
It is fresh and sweet, sour and salty. Slightly spicy, no odor.
4.4 posture
Paste uniform, not dilute (dissolved), no impurities.