Tomato paste is typically produced through the following steps:
Sorting and washing: The tomatoes are sorted for quality and then washed to remove any dirt or debris.
Peeling and coring: The tomatoes are then peeled and cored to remove the skin and seeds.
Cooking: The tomatoes are then cooked to soften them and to release their juice and flavor. This is typically done in large kettles or vats, and may involve adding other ingredients such as salt or spices.
Straining: The cooked tomatoes are then strained to remove the skins and seeds. This is typically done using a sieve or a press.
Concentrating: The strained tomato puree is then concentrated to remove excess moisture and to intensify the flavor. This is typically done using a flash evaporator, which quickly removes the moisture through evaporation.
Cooling: The concentrated tomato paste is then cooled and packaged, either in cans or in airtight containers.
Sterilization: The packaged tomato paste is then sterilized to kill any bacteria or other microorganisms that may cause spoilage. This is typically done by heating the packaged product to a high temperature for a specified period of time.
Shipping: The sterilized tomato paste is then shipped to distributors and retailers for sale to consumers.
The exact process for producing tomato paste can vary depending on the manufacturer and the specific product, but these steps are generally followed in order to produce a high-quality, consistent product.
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