processing methods of tomatoes
1.Material selection: Select these kind of tomatoes which have the following characteristics: thick flesh, less juice, with full red color. These tomatoes which are suffered by diseases and insect pests and are insufficient matured should be removed.
2.Peeling: Precook the washed tomato fruit in boiling water for about 1 minute. Cool it down immediately and peel off the skin of the tomato.
3.Squeeze the juice: Dig the stem at the stalk and make a slit, and squeeze out the juice gently.
4.Hardening: Soak the fruit in 0.30% calcium chloride solution for 2 hours.
5.Cleaning: Wash the hardened fruit with water, remove the fruit embryo, and drain the water.
6.crystallized sugar: add some of the citric acid to the tomato fruit to make the sugar stream out after draining.
7.Cooked sugar: Pour the candied tomatoes together with the dipping liquid into the jacketed pot, and slowly heat up to boiling. After about half an hour, immerse the tomato juice and the dipping liquid in the porcelain jar for 12-24 hours. Soak the tomatoes repeatedly for 2-3 times, and increase the concentration of sugar solution each time. When the concentration of the boiled sugar solution reaches 65%, stop the fire and pour it into a porcelain jar for 8-10 hours, then remove the tomatoes and drain the sugar solution.
Tomato drying method
1.Put the drained tomatoes into the material tray with 10 cm intervals between each tray, then you should insert the material tray into the material cart and dry the tomatoes at 60°C- -65°C.
2.The drying time should be set for 15 to 20 hours. You should continuously drain the moisture until the water content of the tomato reach about 18% and the soluble solids content reach 70%.
Precautions for drying tomatoes
The color of the dried tomato becomes dark red, transparent, it contains no sand and has appropriate sweet and sour flavor. The moisture content of the tomato is about 18%. There is no sugar flow after drying, and the sugar content of the tomato is more than 0.65%.