Production method of pre-concentration type catsup

Abstract

The invention provides a method for producing pre-concentration tomato sauce. The method comprises the following steps that: tomatoes are cleaned, selected, broken and mashed so as to obtain tomato juice at a concentration between 4 and 5 percent; the tomato juice first enters a pre-concentration device and is subjected to pre-concentration; the pre-concentration temperature is controlled to be between 50 and 60 DEG C; the vacuum degree is controlled to be between 500 and 620 millimeters of mercury; the tomato juice at a concentration between 6 and 9 percent is obtained after pre-concentration; then the tomato juice enters a multi-effect evaporator and is concentrated so as to obtain tomato sauce; and the tomato sauce is sterilized, cooled and subjected to aseptic filling so as to obtain a finished product of tomato sauce. The method can effectively give play to the speciality of the pre-concentration device and the multi-effect evaporator, gives full play to the capabilities of devices in other workshop sections, can allow the devices to reach and exceed designed capabilities, greatly improves the reasonability and stability of process, reduces the equipment investment of unit product, reduces energy consumption, and improves the efficiency of concentration, evaporation and production.

Description

1. Technical field [0001] The invention relates to the technical field of tomato paste production, and relates to a pre-concentrated tomato paste production method. 2. Background technology [0002] The production process of the existing tomato paste adopts the following steps: after the tomatoes enter the production line, they are first cleaned, selected, then crushed, and then sent to beating to obtain tomato juice with a concentration of 4% to 5% by weight. The tomato juice is directly sent to the multi-effect evaporator for concentration to obtain a high-concentration tomato paste. The concentration depends on the product variety. Generally, the concentration of the tomato paste is 28% to 30% or 36% to 38% by weight. Then the tomato paste is sterilized, cooled, and aseptically filled to obtain the finished tomato paste. [0003] The multi-effect evaporator is the largest equipment with the largest investment in the tomato paste production process, the equipment that con...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a pre-concentrated tomato paste production method, which overcomes the problem that the existing technology cannot effectively carry out evaporation and concentration of tomatoes, resulting in waste of resources, and improves the concentration evaporation efficiency and production efficiency

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