Welcome to Shanghai Gofun Machinery Equipment Co., Ltd.!
Search

Free consultation hotline

021-59532925

News

News

Service hotline

021-59532925

Common Problem

You are here : Home > News > Common Problem

What is the processing method of tomato compound jam?

What is the processing method of tomato compound jam?

For tomato, people think it is both a kind of fruit and a kind of vegetable. But more often, the identity of tomato is a kind of fruit, which contains some nutrients that are beneficial to the human body. There are also many processed tomato products. Tomato compound jam is one of them. What is the processing method of tomato compound jam? Let's take a look below.


The tomato compound jam can be eaten directly, it is very convenient, it is eaten immediately after opening the lid, no other cooking methods are needed. The production process and edible methods of ketchup and tomato seasoning are different. Because the aroma of tomato itself is not too strong, but the color is bright red, it can be made into compound jam with some rich-smelling fruits, which can be matched with each other. The processing technology is as follows: Raw materials and treatment: The tomatoes for processing jam should be fully mature, and pick out rot, disease and green immature fruits. Beating: Beat with a beater. Generally, it can be made into slurry without adding water. Filter and remove residue to obtain juice (dregs include peel and fruit pieces).

Add 1:1 sugar and 0.7% sodium alginate. Sodium alginate needs to be soaked in 5 times water, slowly heated to form a uniform colloid, and then 0.2% citric acid and 0.05% potassium sorbate are added to make the solid content reach about 40-42%. The preparation of pineapple jam: take fresh and ripe pineapple peel and core, beaten, heat and concentrate, add 1:1 sugar, and add 0.7% sodium alginate at the same time, sodium alginate needs to be soaked in 5 times water, slowly heated to form a uniform gel , And then add to the raw materials, heating and concentrating with white sugar and pineapple pulping, then add 0.2% citric acid and 0.05% potassium sorbate to make the solid content reach about 40-42% and then stop heating. Mixing of tomato sauce and pineapple sauce: The mixing ratio of the two can be 1:1; it can also be 2:1; according to the ratio of heating and boiling. Bottling: 200g in four bottles, tighten the cap immediately after bottling. Sterilization: Sterilize in boiling water at 100°C for 15-20 minutes. Cooling will produce the finished product, so that the tomato compound jam is produced. It can be seen that the whole process is relatively rigorous and requires professional operations, which is very important for the food safety of the jam.

The processing and preparation of tomato compound jam is as described above. It can be seen that the whole process is relatively tight, and the selection of fruit raw materials is also relatively harsh. It is necessary to choose well-used fruits so that the quality of the jam produced can be guaranteed. The tomato compound jam not only retains the taste of tomato, but also increases the taste of other fruits. It can be described as a double effect!


 

Related news