CN102475118A

CN102475118A - Manufacture method for tinned tomatoes

Info

Publication number: CN102475118A
Application number: CN2010105799489A
Authority: CN
Inventors: 何林
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-28
Filing date: 2010-11-28
Publication date: 2012-05-30

Abstract

The invention discloses a manufacture method for tinned tomatoes, and the method comprises the following steps: selecting mature and red tomatoes with solid fruit, fine pulp and few seeds, wherein the peel is smooth, the tomatoes are not damaged, are not rotten and are free from plant diseases and insect pests and are even in size, and the lateral diameter is preferably 20-40mm; firstly, dipping for 1-2 minutes in a 0.1% potassium permanganate solution; rinsing and cleaning with clear water; removing pedicels, dipping the fruit in boiling water for 1-2 minutes, taking out the fruit, putting into cold water to peel, rinsing with clear water, and draining the moisture on the surface for standby; in addition, stewing the tomatoes until the tomatoes are tender; filtering and taking the juice by virtue of double layers of gauze when the tomatoes are hot; concentrating juice liquid until the soluble solid content is about 8%; evenly mixing 980 parts of juice liquid, 19 parts of table salt and 1 part of calcium chloride; heating to 90DEG C; putting 280-290g of pulp and 210g of tomato juice into a jar which is cleaned in advance to cause the weight of the jar to be 500g; heating the jar on a venting pot to cause the temperature in the jar to be 80DEG C; immediately sealing the jar; putting the jar into hot water to be heated for 10-30 minutes; sterilizing, and cooling by grades at the temperature of 70DEG C and 50DEG C; maintaining in warm water for 10 minutes; maintaining for 20 minutes in the temperature-room water; wiping the surface of the jar; and pasting a label to sell.

Description

The preparation method of tomato can

Be selected to ripe, the fruit matter solid, meat is fine and closely woven, seed is few, the tomato of look red kind.Require peel smooth, not damaged, nothing are rotted, no disease and pest, and size is even, and transverse diameter is preferably in 20～40 millimeters.Using earlier concentration is that 0.1% liquor potassic permanganate soaked 1～2 minute, uses the clear water rinsing clean again.Remove base of fruit, and fruit was soaked in boiling water 1-2 minute, taking-up places cold water to remove the peel, and uses the clear water rinsing, and drop goes surface moisture subsequent use.In addition that broken tomato is well-done, cross leaching juice with double gauze while hot, juice is concentrated, soluble solid content is 8% to get final product, and is 980 parts with juice again, is that 19 parts, calcium chloride are 1 part and mix, and are heated to 90 ℃ with salt.Get pulp 280-290 gram, tomato juice 210 grams in the jar that cleans up in advance of packing into (make jar heavily be 500 grams), are put into jar on the exhaust pot and heat, and make that temperature reaches 80 ℃ in the jar, envelope jar immediately, and jar is put into boiling water heated sterilization 10～30 minutes.Adopt 70 ℃, 50 ℃ classification coolings then.In warm water, kept 10 minutes, in room temperature water, kept 20 minutes again, it is surperficial labelled to dry jar, can sell.

Technological process selects materials → cleans → boiling water immersion → peeling → tomato pulp, juice tinning → exhaust → sealing → sterilization → cooling → finished product.

Embodiment: selective maturation, the fruit matter solid, meat is fine and closely woven, seed is few, the tomato of look red kind.Require peel smooth, not damaged, nothing are rotted, no disease and pest, and size is even, and transverse diameter is preferably in 20～40 millimeters.Using earlier concentration is that 0.1% liquor potassic permanganate soaked 1～2 minute, uses the clear water rinsing clean again.Remove base of fruit, and fruit was soaked in boiling water 1-2 minute, taking-up places cold water to remove the peel, and uses the clear water rinsing, and drop goes surface moisture subsequent use.In addition that broken tomato is well-done, cross leaching juice with double gauze while hot, juice is concentrated, soluble solid content is 8% to get final product, and is 980 parts with juice again, is that 19 parts, calcium chloride are 1 part and mix, and are heated to 90 ℃ with salt.Get pulp 280-290 gram, tomato juice 210 grams in the jar that cleans up in advance of packing into (make jar heavily be 500 grams), are put into jar on the exhaust pot and heat, and make that temperature reaches 80 ℃ in the jar, envelope jar immediately, and jar is put into boiling water heated sterilization 10～30 minutes.Adopt 70 ℃, 50 ℃ classification coolings then.In warm water, kept 10 minutes, in room temperature water, kept 20 minutes again, it is surperficial labelled to dry jar, can sell.

Claims

1. the preparation method of tomato can is characterized in that, tomato is well-done; Cross leaching juice with double gauze while hot, juice is concentrated, soluble solid content is 8% to get final product; Being 980 parts with juice again, is that 19 parts, calcium chloride are 1 part and mix, and are heated to 90 ℃ with salt.Get pulp 280-290 gram, tomato juice 210 grams in the jar that cleans up in advance of packing into (make jar heavily be 500 grams), are put into jar on the exhaust pot and heat, and make that temperature reaches 80 ℃ in the jar, envelope jar immediately, and jar is put into boiling water heated sterilization 10～30 minutes.Adopt 70 ℃, 50 ℃ classification coolings then.In warm water, kept 10 minutes, in room temperature water, kept 20 minutes again, it is surperficial labelled to dry jar, can sell.