The preparation of Tomato preserve<\/h1><\/div><\/div><\/div>Selection and grading<\/b><\/p>\n
Processing begins with the selection and grading of tomatoes and the elimination of unsuitable fruit and the pedicles.<\/p>\n
Washing<\/b><\/p>\n
This is carried out by dipping the tomatoes repeatedly into water filled tubs and rinsing them.<\/p>\n
Scalding<\/b><\/p>\n
Emerging the tomato in boiling water allows the skin to be peeled off.\u00a0 After scalding the fruit is drained.<\/p>\n
Sifting or pressing<\/b><\/p>\n
Using the appropriate machine which has a cylindrical sieve at one end, the tomatoes are inserted on one side and the squeezed juice and pulp pass through the sieve and fall into containers while from a second opening emerge the seeds and skins.<\/p>\n
Pasteurisation<\/b><\/p>\n
This is the most delicate phase of the production process and entails boiling the product for a variable period between 15 and 30 minutes.\u00a0 This procedure, in industry, takes place in a vacuum in the \u201cboules\u201d and then are passed to the concentrators.<\/p>\n
Canning or packaging<\/b><\/p>\n
The concentrated product thus obtained is inserted in containers of glass, metal or cartons and then sealed.\u00a0 In domestic production basil and olive oil can be added to keep the preserve from contact with the air. The industrial product is sterilised after packaging, unless this has been done in an aseptic environment.<\/p>\n
Preserving treatment<\/b><\/p>\n
This treatment allows the containers to be gradually brought to room temperature.\u00a0 Following this treatment the containers can be moved, stored, packaged up and sent to their destinations.<\/p>\n<\/div>
<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div>\n\t\t\t\t\t\n\t\t\t\t\t\tTomato processing<\/span><\/h2>\n<\/div>Industrial production steps<\/span><\/p>\n<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div>
Selection and grading<\/b><\/p>\n
Processing begins with the selection and grading of tomatoes and the elimination of unsuitable fruit and the pedicles.<\/p>\n
Washing<\/b><\/p>\n
This is carried out by dipping the tomatoes repeatedly into water filled tubs and rinsing them.<\/p>\n
Scalding<\/b><\/p>\n
Emerging the tomato in boiling water allows the skin to be peeled off.\u00a0 After scalding the fruit is drained.<\/p>\n
Sifting or pressing<\/b><\/p>\n
Using the appropriate machine which has a cylindrical sieve at one end, the tomatoes are inserted on one side and the squeezed juice and pulp pass through the sieve and fall into containers while from a second opening emerge the seeds and skins.<\/p>\n
Pasteurisation<\/b><\/p>\n
This is the most delicate phase of the production process and entails boiling the product for a variable period between 15 and 30 minutes.\u00a0 This procedure, in industry, takes place in a vacuum in the \u201cboules\u201d and then are passed to the concentrators.<\/p>\n
Canning or packaging<\/b><\/p>\n
The concentrated product thus obtained is inserted in containers of glass, metal or cartons and then sealed.\u00a0 In domestic production basil and olive oil can be added to keep the preserve from contact with the air. The industrial product is sterilised after packaging, unless this has been done in an aseptic environment.<\/p>\n
Preserving treatment<\/b><\/p>\n
This treatment allows the containers to be gradually brought to room temperature.\u00a0 Following this treatment the containers can be moved, stored, packaged up and sent to their destinations.<\/p>\n<\/div>
Tomato processing<\/span><\/h2>\n<\/div>Industrial production steps<\/span><\/p>\n<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div>
Industrial production steps<\/span><\/p>\n<\/div>
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