Cooking canned tomatoes

Cooking canned tomatoesCooking canned tomatoes. In canned natural whole tomatoes the taste, smell and color of fresh fruits are more fully preserved than in other tomato products, therefore they are in high demand among 118 people. These canned foods are made from peeled tomatoes and with skins, poured with uncooked grated tomato paste and tomato juice with the addition of salt, herbs, acetic or citric acids.

 

Raw material For processing, tomatoes are allowed in hand and machine harvest varieties, fresh, mature, with a uniform plum color 3.5–7 cm long, 2.5–4 cm in diameter and rounded 3–6 cm in diameter. Hand-picked tomatoes are delivered in boxes, and mechanized - in box pallets.

 

Preparation of raw materials. When sorting, raw materials of irregular shape are removed, with cracks, greening, sluggish, overripe, diseased and rotten.

 

Calibration of tomatoes can be carried out on a universal or auger calibration machine, dividing the raw materials into groups of identical sizes in shape.

 

Wash the tomatoes in consecutively installed A9-KMB washers with a water flow of at least 1 kg per 1 kg of raw material. Raw materials at the exit of the car rinsed with streams of clean water supplied under a pressure of 0.2-0.3 MPa. After washing, the raw materials are inspected on roller conveyors, removing the stalks, defective specimens, impurities.

 

Purify tomatoes from the skin by steam and vapor-vapor methods. With light scalding for 10–20 seconds, the strength of the skin’s connection with the pulp is significantly weakened due to the transition of protopectin to soluble pectin. Upon leaving the steamer, the tomatoes are doused with cold water, which contributes to the cracking of the skin, which is then removed manually. This method does not guarantee complete cleaning and is labor intensive. If, however, increase the duration of the sharks, then this leads to a softening of tomatoes and a deterioration in quality.

 

Cleaning with a steam-vacuum method involves the treatment of tomatoes with live steam for 15 seconds, followed by an instantaneous depressurization of up to 8 kPa. In this case, the moisture contained in the subcutaneous layer turns into steam, and the skin either cracks or tears and then is easily removed by jets of water under the shower in a washing and shaking machine.

 

Abroad, the skin is removed by immersing tomatoes for 20–30 s in a hot alkaline bath (88–99 ° C) with caustic soda concentration of 16–20%, incubated for 45–60 s, and then rinsed thoroughly with cold water to remove the separated skin. To completely wash off the caustic, peeled tomatoes are rinsed in two containers and under the shower upon leaving each tank. After rinsing, immerse in a 10% solution of citric acid to neutralize the remaining alkali.

 

They destroy the skin using infrared radiation at a temperature of 800-1000 ° C for 4-20 s, as well as a high-temperature turbulized stream of gases burning for 6.5-7.5 s at 340-370 C. A cryogenic method of purification is also used, freezing the skin for a few seconds in liquid nitrogen, air, or freon-12, after which the tomatoes are quickly thawed with water under pressure.

 

Filling and sterilization. Tomatoes with skins or peeled are packed in glass and lacquered metal cans with a capacity of up to 1 dm and poured with uncooked freshly grated pulp or tomato juice heated to 80-85 ° C. In the tomato paste and tomato juice, add salt and 80% acetic acid, as well as 0.22% calcium chloride to prevent cracking of fruits during sterilization.

 

When developing tomatoes with greens, washed and chopped greens, peeled and crushed garlic are chopped on the bottom, then the tomatoes are manually packed and tomatoes are poured onto tomato paste or tomato juice using an automatic filler, in accordance with the recipe of salt, citric or acetic acid. Before filling, the fillings are controlled, the active acidity should be 3.9 ± 0.1. Banks with the product sealed and sterilized at 105 ° C for 15-40 minutes, depending on the capacity of the container.

 

Requirements for finished products. The mass fraction of fruits from the net weight of the product should be at least 60% for plums and 50 7 <for rounded, chlorides 0.8-1.2%, tin content not more than 200 mg / kg.

 

Canned food Natural whole tomatoes are produced in the highest and I grade.

 

Allowed deformed fruits in the highest grade 1-2, in grade I - 2-4 per 1 jar. Fruits with partially peeled skins in the highest grade - 2, in grade I - 3 per 1 jar.



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