Tomato is an annual Solanaceae herb. The color of the tomato is bright, sweet and sour, the meat is delicious, the skin is thin and juicy, and the nutrition is rich. China is a big tomato growing country, and its output is second only to the United States, ranking second in the world. There are many kinds of tomato products. The traditional tomato products mainly include tomato sauce, canned whole tomato, tomato sauce, tomato juice, tomato drink, tomato tart, and tomato jelly. With the development of science and technology, many new tomato products have been developed, such as lycopene, tomato dietary fiber, tomato seed protein, and tomato seed oil. Here we introduce how dried candied tomatoes are made.
Dried Candied Tomato Processing Steps
1. Dried Tomato Processing Flow
Material selection – peeling – squeezing juice – hardening – cleaning – candying – brewing – drying – finished products
2. Tips for processing dried tomatoes
- Material selection
Choose fruits with less meat and less juice, full red color, but not ripe, and remove fruits that are not mature enough, pests and diseases, and unqualified wounds. Peeled. Cook the washed tomato fruit in boiling water for about 1 minute, then immediately cool and peel off the peel of the tomato.
- Squeeze the juice
Preheat the tomato in boiling water for 1min, immediately cool, peel off the peel. Dig and sew at the stalk and gently squeeze out the juice.
The fruit blank was immersed in a 0.30% calcium chloride solution for 2 hours.
Wash the fruit embryo with water, remove the fruit embryo, and drain the water.
Tomato fruit embryos after draining water, soaked in 30% sugar solution for about 24 hours, sugar solution plus 0.30% citric acid.
Pour the candied tomatoes together with the immersion liquid into the jacketed kettle, and slowly heat up to boiling. After about half an hour, soak the tomato juice with the boiled sugar solution in a porcelain jar for 12-24 hours. Soak it twice or three times, increasing the concentration of the sugar solution each time. When the concentration of the boiled sugar solution reaches 65%, it will cease to fire. After pouring into the porcelain tank for 8-10 hours, remove the tomato fruit and drain the sugar liquid.
Put the tomato fruit in the sugar liquid into the material tray, insert the material tray into the material cart, each tray interval is 10 cm, and dry at 60 °C-65 °C, and set the drying time to 15- 20 hours, continuous dehumidification, so that the water content reaches about 18%, soluble solid content reaches 70%.