Tomato pods processing technology

Tomato pods processing technology 1, process: material selection → peeled → squeeze juice → hardening → cleaning → sugar → sugar → baking → finished product. 2, the production of points: The choice of materials: the choice of thick juicy meat juice, red full-color but not ripe fruit, remove the lack of maturity, pests and diseases, broken and broken fruit. Peeling: Wash the tomatoes and precook them in boiling water for about 1 minute. Immediately cool them and strip the skin of the tomatoes. Juice: Dig stalks and slits at the stalk to gently squeeze the juice. Hardening: Soak the fruit into 0.3% calcium chloride solution for 2 hours. Washing: Wash the hardened fruit embryos with water, remove the fruit embryos, and drain the water. Candied fruit: The tomato fruit embryo after draining the water is soaked in 30% sugar solution for about 24 hours. 0.3% citric acid is added to the sugar solution. Candied: The candied tomato is poured into the sandwich pot together with the impregnating solution and slowly warmed to boiling. After about half an hour, the tomato fruit is immersed in the porcelain jar together with the boiled sugar solution for 12-24 hours. Soak 2-3 times, each time to increase the sugar concentration. When the boiling sugar concentration reaches 65%, stop the fire and pour into the porcelain jar 8-10 hours later, remove the tomato fruit and drain the sugar liquid. Baking: Drain the tomato fruit of the sugar liquid on the baking plate (do not overlap), and bake it at 60-65°C to make the water content reach 18%, and the soluble solid content can reach 70%. 3, quality requirements: dark red color, was transparent, do not return to sand, no sugar, sweet and sour, with the flavor of tomato fruit, more than 65% sugar content, water content of about 18%.

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