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Tomato Sauce Production Method

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Production method There are more than 3000 kinds of sauces. During production, first wash, peel, mash and heat fruits and vegetables (apples, oranges, grapes, onions, tomatoes, celery, etc.). Through heating, the effects of mixing, dissolving and sterilizing are achieved. There are two types of heating pots: atmospheric pressure type and pressure type. After heating, filter to remove the residue, then add granulated sugar, salt, vinegar and spices to the clear pure juice. Finally, store the prepared juice in storage containers. After a certain period of time, at a certain temperature, the juice

Production method There are more than 3000 kinds of sauces. During production, first wash, peel, mash and heat fruits and vegetables (apples, oranges, grapes, onions, tomatoes, celery, etc.). Through heating, the effects of mixing, dissolving and sterilizing are achieved. There are two types of heating pots: atmospheric pressure type and pressure type. After heating, filter to remove the residue, then add granulated sugar, salt, vinegar and spices to the clear pure juice. Finally, store the prepared juice in storage containers. After a certain period of time, at a certain temperature, the juice matures into a sauce seasoning with a unique flavor.

Product quality Reddish-brown, paste-like, delicate texture, sweet and sour taste with a slight spicy flavor. String 8

Eating method Mainly used in Western food, such as putting tomato sauce on fried pork chops and some cold dishes, or used in tomato oxtail soup, tomato shrimp, etc.

Storage method Packaged in glass bottles, with an outer wooden crate, placed in a ventilated and dry place. It fears heat and avoids moisture.

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