1, raw materials: strawberries, sugar, citric acid, sodium benzoate, pectinase.

2. Process flow: Raw material selection → Cleaning → Crushing Enzyme → Juice extraction → Degassing → Clarification → Blending → Sterilization → Canning → Sealing → Cooling → Finished products.

3, operation method

(1) Raw material selection: Fruits with good freshness, moderate maturity, normal flavor, no pests, and no mildew are to be selected.

(2) Cleaning: Soak it with 5% detergent for 3 minutes, then rinse with running water.

(3) Crushing and Enzymatic Addition: In order to increase the yield of juice, crushing is required and pectinase is added. The amount of pectinase used was 0.05% fruit weight. The optimal temperature for the enzyme action is 40-42°C and the action time is about 2 hours.

(4) Juice: Add 5% cotton seed shell filter aid to the broken strawberry slurry to increase the juice yield. The juicer is then squeezed using a capsule press and the macromolecular material is filtered off.

(5) Degassing: Degassing during degassing. Preheat after degassing to improve the effect of the enzyme.

(6) Clarification: After standing for a while, filter to obtain clear strawberry juice.

(7) Blending: Add sugar and citric acid for blending so that the sugar content is 11%-12%, the total acid is 0.79%, and 0.1% benzoic acid is added.

(8) Sterilization: The use of high-temperature instantaneous sterilization is good, 121 °C, 10 seconds. Or use pasteurization 76.6-82.2 °C, sterilization for 20-30 minutes.

(9) Canning: The packaging container should be sterilized first. Due to the high acid content of strawberries, the strawberries have a corrosive effect on tinplate cans. Therefore, acid-resistant materials must be used to prevent scratching the paint during processing. Sealed immediately after canning, cooling to below 40 °C, and then packaging, storage, inspection.

4, quality requirements: finished red or purple, uniform color, shiny; sweet and sour, with fresh strawberry flavor; clarified and transparent, does not allow the presence of suspended substances; sugar content of 11% -12%, acid content of 0.79 %.

Tomato Ketchup in plastic bottle - Our new product. We can do different types tomato ketchup as per customers' requests and markets quality standard, the paste is normal natural red color tomatoes. Quality is always our life, so we try our best to keep our high quality. Our normal size is 340g. Waiting for your inquiry!

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Hebei Tomato Industry Co., Ltd. , https://www.hebeitomato.com