First, the tomato juice (a) process options - seeding - preheating - beating - ingredients - degassing - homogeneous - cans - sterilization - cooling - finished products. (b) making essential points of choice. Choose ripe mature, strong flavor, bright red color, deep solids can be more than 5%, sugar and acid suitable (about 6:1), no rotten spoilage of tomatoes, wash, remove the stem, spots and green part of spare. Seed. The prepared tomato is crushed and seeded (a tomato sifting machine can be used). Warm up. The tomato, which was crushed and deseeded, was quickly heated to above 85° C. to kill the microorganisms attached to the tomato and obtain the juice. Ingredients. 100 kg of tomato juice, 0.70-0.90 kg of granulated sugar, and 0.40 kg of salt were uniformly mixed. Degassing, homogeneous. The tomato juice was sprayed into a vacuum degasser, degassed for 3-5 minutes, and then homogenized with high pressure at a pressure of 100-150 kg/cm2. Canning. Add 80 °C -90 °C, hot into a sterile tank, and hot seal the tank, the tank center temperature should be around 70 °C. Sterilization, cooling. Sealed in boiling water after sterilization, and then cooled to about 38 °C in cold water. Second, tomato soup (a) process selection of materials - peeled - squeezed juice - hardening - cleaning - sugar - candied - baked - finished. (b) making essential points of choice. Select fruits with less rind, less color, and full red, but not mature fruits, and remove fruits that have insufficient maturity, pests and diseases, and are unqualified. Peel. Rinse the washed tomato fruit in boiling water for approximately 1 minute, immediately cool it, and peel off the skin of the tomato. Squeeze juice. Dig and slit the stalks to squeeze the juice gently. hardening. The fruit pieces were soaked in a 0.30% calcium chloride solution for 2 hours. Cleaning. Wash the hardened fruit embryo with water, remove the fruit embryo and drain the water. Sugar stains. After draining the water, the tomato fruit embryo was soaked in 30% sugar solution for about 24 hours, and sugar solution was added with 0.30% citric acid. Candied. The candied tomato is poured into the sandwich pot together with the impregnating solution, and the temperature is slowly raised to boiling. After about half an hour, the tomato juice is immersed in the porcelain jar together with the boiled sugar solution for 12-24 hours. So repeatedly soaked 2-3 times, each time to increase the concentration of sugar. When the boiling sugar concentration reaches 65%, stop the fire and pour into the porcelain jar 8-10 hours later, remove the tomato fruit and drain the sugar liquid. bake. The tomato fruit that drains the sugar liquid is placed on a baking tray and baked at 60°C-65°C, so that the water content is about 18%, and the soluble solid content is 70%. (C) quality requirements color dark red, transparent, without returning sand, no sugar, sweet and sour, with the flavor of tomato fruit, sugar content of more than 65%, water content of about 18%. Third, tomato sauce (a) process selection of raw materials - cleaning - trimming - blanching - beating - heating - enrichment - sealing - sterilization - cooling - finished products. (b) making raw materials selection. Choose ripe fruit, bright color, high dry matter content, thin skin, thick flesh, and fruit with few seeds as raw materials. Cleaning. Trim and wash the fruit surface and remove the peduncle and green and decayed parts. Hot burn. Boil in boiling water for 2-3 minutes to soften the flesh and facilitate beating. Beating. The pulp was broken with a double tracker to remove the pericarp seeds. Heat concentrated. Stir constantly and heat to a solids content of 22%-24%. Canned seal. Seal immediately after concentration. Sterilization, cooling. Sterilize in boiling water at 100°C for 20-30 minutes and cool to 35°C-40°C. (3) Product quality requirements The sauce body is red, uniform, with a certain degree of consistency, taste acid, no smell, soluble solids of 22% -24%.
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