1. Raw material selection.
Choose fresh fruit with thin flesh, good maturity, no decay, no pests and diseases, and less juice.
2. Raw material processing.
1 wash. The tomatoes were first washed, and then immersed in a 0.6 g/kg bleaching powder aqueous solution or a 3 s/kg dishwashing detergent aqueous solution for 5 to 10 minutes with stirring twice. Remove the tomatoes, rinse them off with water, and set aside.
2 go to the pedicle, peeled. Use a sharp knife to dig the tomato pedicle. Immerse the tomatoes in boiling water for 0.5 to 1 minute. Immediately after ironing, remove them in cold water and peel off the outer skin.
3. Crushing pulp. First, the tomatoes are cut into pieces, and then the pieces and juice are poured into a crusher for crushing, and then sent to a beater for beating, and the grains are removed, that is, a fine and uniform, light pink juice is obtained.
4. Add water filter juice. According to the amount of tomato pulp 2 to 3 times, add the cold water to dilute the pulp, stir well, stir and filter with 80 mesh sieve, the filtrate is tomato juice.
5. Mix and concentrate. While stirring the juice, 6% to 7% of granulated sugar and 1% to 2% of citric acid are added for blending, and then heated and concentrated while stirring until the soluble solid content thereof reaches 30% to 35%. When mixing, be sure to turn the juice at the bottom of the pan and do not simmer.
6. Add a coagulant. Add 0.5% to 1% agar or pectin as a coagulant to the concentrated tomato juice, stir evenly, and then inject it into a plastic mold.
7. Cool down. It is naturally cooled, followed by a flexible tomato jelly.
8. Finished product. The appearance is required to be rosy, transparent and moderately sweet.
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