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M&T Engineering Equipments is a pioneer manufacturer of Dairy, Pharma, and all types of Food Processing Equipment in India.

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sales.mandtprojects@gmail.com

+919494551441

Door Number: 4-1/2, Namavaram, Rajahmundry-533107, Andhra Pradesh, India.

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Ketchup/Paste/Jam/Jelly Processing Line

Ketchup/Paste/Jam/Jelly Processing Line

Overview

A tomato processing line for producing tomato ketchup, sauce, and paste typically involves several stages and equipment to transform fresh tomatoes into these finished products. Here's an overview of the process:

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Process Flow

  • Reception and Sorting: Fresh tomatoes are received at the processing plant and undergo initial sorting to remove any damaged or defective tomatoes.
  • Washing and Cleaning: The sorted tomatoes are washed thoroughly to remove dirt, debris, and any surface contaminants. This step is crucial for ensuring the cleanliness of the final products.
  • Peeling and Deseeding (Optional): Depending on the desired end products, the tomatoes may undergo peeling and deseeding. Peeling removes the skin from the tomatoes, while deseeding removes the seeds. However, some products like ketchup or sauce may not require peeling or deseeding.
  • Blanching: The tomatoes are blanched by briefly immersing them in boiling water or steam. Blanching helps to soften the tomatoes, making it easier to remove the skin and improve the texture of the final products.
  • Pulping and Grinding: After blanching, the tomatoes are pulped or ground to break them down into a smooth consistency. This step can be done using equipment such as pulpers, crushers, or grinders.
  • Heating and Cooking: The pulped tomatoes are heated and cooked to enhance flavor, reduce moisture content, and achieve the desired consistency. This step may involve the use of cooking kettles, steam jacketed kettles, or continuous cookers.
  • Seasoning and Flavoring: Depending on the recipe, seasonings, spices, sweeteners, and other flavorings are added to the tomato mixture to create the desired flavor profile for ketchup, sauce, or paste.
  • Concentration (Optional): For products like tomato paste, the tomato mixture may undergo further concentration to remove excess moisture and increase the solids content. This can be done through evaporation or vacuum concentration.
  • Packaging: Once the tomato products are processed and cooled, they are packaged into bottles, jars, cans, or pouches using filling machines. Packaging materials should be suitable for storing acidic products like tomato-based sauces and ketchup.
  • Quality Control: Throughout the processing line, quality control measures are implemented to ensure the safety, consistency, and integrity of the tomato products. This may include testing for pH levels, acidity, viscosity, and microbial contamination.
  • Storage and Distribution: Packaged tomato products are stored in warehouses or cold storage facilities before distribution to retailers, supermarkets, and food service establishments.

By following these steps in a tomato processing line, manufacturers can produce high-quality tomato ketchup, sauce, and paste products that meet consumer preferences for taste, texture, and nutritional value. Additionally, efficient processing methods help to minimize food waste and ensure product safety and hygiene standards are met.

Processing Lines

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