Processing and export of the hottest canned tomato

Processing and export of canned tomatoes (Part 1)

tomato is a tomato crop of Solanaceae, and its edible part is its fruit. It is loved by people because of its high vitamin C, attractive color and unique flavor. The main processing products are tomato sauce and tomato paste, tomato sauce, tomato juice, canned whole tomatoes, seasonings with tomatoes, soup and canned mixed vegetables. The world's major tomato products are exported to Italy, Greece, Turkey, Portugal, the United States, Spain, and Taiwan Province of China. The importing countries are Canada, France, Germany, Japan, Sweden, Britain, the United States, Belgium, Kuwait, Saudi Arabia and other Middle East countries

1. Tomato paste and tomato paste

canned tomato paste 2. Compiling suitable safety operation procedures is one of the main canned vegetables in the world. It is made of tomatoes by beating and concentrating, and it is the main processed product of tomatoes. The annual trade volume of the world is about 1million tons, which is mainly used as seasoning or soup. At the same time, it is the main raw material for processing tomato sauce, as well as the auxiliary material for processing mixed vegetables, tomato sauce fish, beans and other Yitou. Ketchup is thin (24% - 27.9%), medium (28% - 31.9%), thick (32% - 39.3%) and super thick (more than 39.3%) according to its concentration. There are also products with less than 24%, which are called tomato paste or tomato puree. The common ones are thin (8.0% - 10.1%), medium (10.2% - 11.2%) and thick (15.0% - 24.0%). For decades, the production, consumption and trade volume of ketchup have increased. The annual output of ketchup in the world is about 1.5 million tons. The main production and export countries are Canada, the United States, Italy, Spain, Mexico, Turkey, and the main import countries are European developed countries, the former Soviet Union and other countries. Ketchup production in China has a history of nearly 20 years. At present, the main output is concentrated in Xinjiang. Because its soil and climate conditions are suitable for tomato production, the product has high lycopene content, good consistency and low mold content. With Korla Region as the center, more than 20 factories have been established. In 1992, the light industry system produced 21400 tons of ketchup, including 15700 tons in Xinjiang, accounting for 73%, 4000 tons in Zhejiang, and a small amount in Ningxia, Jiangsu, Fujian and other places

at present, China exports about 10000 tons of ketchup. In the future, we should strengthen the introduction and breeding of excellent varieties, further improve the content of lycopene and soluble solids, pay attention to the combination of early, medium and late maturing varieties, and extend the production season. In production, we should expand 2000kg sterile large packaging to meet the needs of export. At the same time, we should also have small packaging for other purposes and improve condiments with tomatoes to meet the needs of different uses and markets

the production process of ketchup is the cleaning, classification, crushing, heating, beating, concentration, heating, canning, sealing, sterilization and cooling of raw materials. The production method of tomato puree and paste is the same as that of tomato paste, but the concentration is different. (1) Tomato paste (pulp) raw material the raw fruit of tomato paste processing requires high content of bright red and lycopene in the fruit. For example, the soluble solid content is about 4%, and the lycopene content is better than 6mg/100g tomato; The fruit is red and ripe, without green shoulder, green spot, yellow halo, etc; Placentation is red or pink, and the jelly around the seed is preferably red; High juice yield and soluble solids; Good crack resistance, moderate sugar acid ratio, high vitamin C content; Mature raw materials are required

there were zhehong 1, zhehong 2, Puhong 2, Yangzhou red, Jiali Aihong, Yangzhou 24, Luocheng 1, Yuhong 1, Yuhong 2, Suiyuan, Mansi and other varieties in China. However, the tomato sauce varieties in the world have been replaced rapidly, especially the hybrid and scaffolderless varieties, which should be paid attention to at any time

(2) treatment of raw materials. The raw materials and fruits entering the plant should be strictly removed from moldy and immature fruits, soaked and pre washed in a flowing water tank to remove impurities, and then thoroughly cleaned by a blast washer and sprayed with high-pressure water

the cleaned fruits shall be trimmed, and the scabbed fruits, insect fruits, cracked fruits and other parts shall be trimmed and cut with a knife on the rolling work conveyor. Remove the rotten fruit again, and spray and wash the rest of the fruit

(3) crushing, de seeding and preheating the fruit into the crusher for crushing, sometimes crushing and de seeding are carried out in combination, and then immediately heated to 85 ℃, so as to inhibit the pectin from adjusting the speed gear and coding enzyme at any time, and ensure the consistency

(4) beating is sent to a special three-way tomato beating machine for beating, and the screen hole diameters are 1.0mm, 0.5mm and 0.4mm respectively. The pulp flows into the storage tank with mixer. The juice output rate shall be controlled until the fruit residue can not be squeezed by hand

(5) concentration pump the slurry into the concentration pot in time and concentrate at low temperature under vacuum conditions. It is best to use double effect or multi effect countercurrent vacuum concentration equipment for ketchup, and the final concentration depends on the requirements. Pay attention to the error caused by temperature when measuring the concentration

(6) the ketchup after preheating and canning and concentration is heated to 90-97 ℃ by the tubular heater and canned immediately while it is hot. Ketchup is often packaged in cans of 539 (net weight 70g), 668 (198g) and 15267 (5000g) in China. In the United States, in order to facilitate transportation and reprocessing, 55 gallon barrels are commonly used for aseptic shipping, and 200kg aluminum foil composite aseptic packaging is also widely promoted in Europe

(7) after sterilization and cooling, the ketchup should be sterilized immediately. Generally, boiling water is used for sterilization for 25-35 minutes. Then cool it in time

(8) product standard ketchup has become an important international commodity with fierce competition and different international standards. Today, the key points of the standard of the United States Department of agriculture are summarized for reference. This standard is applicable to ketchup with a price of 39 yuan lower than that at the beginning of the year when more than 24% of solid hatch company is investing in the expansion of its plant in Leicester, England. American ketchup is divided into three levels, and the quality requirements are composed of flavor and smell (no score), color and defect (score)

many countries, such as Japan and Southeast Asia, also require a certain lycopene content. The best 28% of ketchup requires a lycopene content of 45mg/100g, which is one of the points of attention in ketchup production and breeding of special varieties for tomato processing in China at present