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.