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Features of industrial tomato paste<\/h2>\n
Color: High quality tomato paste should have a dark red color and uniformity.
\nTaste: The taste of the paste should be natural and without unusual or bitter flavors.
\nConcentration: proper concentration and optimal consistency are important features of a quality industrial tomato paste.
\nDurability: Due to thermal processes and proper packaging, industrial tomato paste can last for a long time without needing to be stored in the refrigerator.
\nApplications<\/p>\n
Industrial tomato paste is used in the preparation of various foods such as soups, stews, sauces and various traditional dishes. Due to its strong taste and proper coloring, this product has a special place in cooking, especially in Iranian cooking.<\/p>\n
Ingredients of industrial tomato paste<\/h2>\n
The main ingredients of industrial tomato paste generally include the following:<\/p>\n
Tomatoes: The main ingredient of tomato paste is fresh tomatoes, which are turned into paste after extracting the extract and concentrating.
\nSalt: In some types of industrial tomato paste, some salt is added. Salt acts as both a flavoring agent and a preservative.
\nPreservatives: Some manufacturers may use preservatives such as sodium benzoate or potassium sorbate to increase product shelf life. However, some pastes are produced without preservatives.
\nCitric Acid: Citric acid (found naturally in citrus fruits) may be added as a pH adjuster and shelf life enhancer. This substance increases the acidity of the product and helps prevent the growth of unwanted microorganisms.<\/p>\n
Optional items:
\nOil: In some cases, a small amount of oil is added to improve the consistency and taste of the paste, but this is not common and depends on the specific formulation of the brand.
\nSugar: In some formulations, a little sugar may be added to the paste to moderate the acidity and improve the taste, although this is usually done in homemade pastes or some special brands.
\nImportant points:<\/p>\n
The exact ingredients may vary depending on the brand and type of tomato paste. To ensure the quality and exact ingredients, it is better to read the label on the product. A quality tomato paste should usually contain a high percentage of tomatoes and minimal additives.<\/p>\n
Industrial tomato paste production line<\/h2>\n
<\/p>\n
The industrial tomato paste production line is a complex and fully mechanized process that includes various steps from tomato preparation to the final packaging of the product. In the following, the main steps of this process are explained:<\/p>\n
1. Receiving and washing tomatoes
\nReceived: Tomatoes are transported from the fields to the factory and stored in special silos.
\nWashing: Tomatoes are washed with high-pressure water to remove dirt, pollution and waste materials. This step may include several washing steps to thoroughly clean the tomatoes.
\n2. Sorting and inspection
\nSorting: Tomatoes are sorted automatically or manually based on size, color and quality. Unsuitable or damaged tomatoes are removed from the production line.
\nInspection: Tomatoes are inspected for quality and health so that the final product has the desired quality.
\n3. Crushing
\nHealthy tomatoes are transferred to a crusher, where they are cut into smaller pieces to make the extraction process easier.
\n4. Pre-heating
\nChopped tomatoes are heated by steam at a certain temperature to deactivate the existing enzymes and improve the final taste of the product.
\n5. Pulping
\nCooked tomatoes are transferred to special machines that separate the skin, seeds and other solid parts from the tomato juice. This extract contains tomato juice, meat and soluble substances.
\n6. Filtration and refining
\nAt this stage, the resulting extract is refined until it becomes completely uniform and any remaining impurities are removed from it.
\n7. Concentration (Evaporation)
\nTomato extract is placed in condensation devices (evaporators). In these machines, the water in the extract is removed using heat under vacuum so that the extract reaches the desired concentration and becomes a paste.
\n8. Adding preservatives and salt (optional)
\nIn this step, preservatives, salt or citric acid are added to the tomato paste to increase the shelf life of the product.
\n9. Pasteurization
\nAfter concentration, tomato paste is pasteurized to prevent the growth of harmful microorganisms and increase its shelf life.
\n10. Packaging
\nPasteurized tomato paste is automatically transferred to packaging machines, where it is packed in glass containers, metal cans or plastic bags. The packaging containers are then sealed and prepared for the market.
\n11. Labeling and storage
\nThe final packages of tomato paste are labeled with appropriate labels, including information such as production date, expiration date, and product specifications, and are then transferred to special warehouses for distribution.<\/p>\n
This process is generally mechanized to ensure high productivity and uniform product quality.<\/p>\n
Price of industrial tomato paste machine<\/h2>\n
The price of industrial tomato paste production line machines depends on various factors, including production capacity, level of automation, brand and country of manufacture. This equipment can be purchased as a complete production line or separately (such as washing, shredding, concentrating, pasteurizing and packaging machines).<\/p>\n
Price range
\nSmall and semi-industrial production lines:
\nThese production lines have less capacity and are more suitable for workshops or small production units. Their prices usually start from several hundred million tomans.
\nMedium production lines:
\nMedium production lines have a higher capacity and can produce continuously and at a higher speed. Depending on the brand and equipment, their price can vary from several hundred million to several billion tomans.
\nLarge and fully automatic production lines:
\nThese production lines are designed for large industrial units and operate fully automatically. The price of these lines can be from several billion tomans.
\nThe price of individual devices
\nWashing machine: about 50 to 200 million tomans.
\nShredder: about 100 to 500 million tomans.
\nCondenser: about 300 million to 1 billion tomans or more.
\nPasteurization machine: about 200 million to 800 million tomans.
\nPackaging machine: about 100 million to 1 billion tomans or more, depending on the type of packaging (glass, metal cans, or plastic packages).
\nFactors affecting the price
\nBrand and country of manufacture: Devices made in European countries are usually more expensive than devices made in Asian or domestic countries.
\nProduction capacity: The higher the production capacity of the machine, the higher its price.
\nLevel of automation: Fully automatic machines are more expensive than semi-automatic or manual machines.<\/p>\n
For more detailed information and purchase of this equipment, you can contact the companies that produce and import these devices and ask for a price based on your production needs.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Industrial tomato paste is a product obtained from the processing and concentration of tomatoes and is widely used in cooking to add flavor and color to foods. Due to its long shelf life, strong taste and easy use, this product is considered one of the most widely used ingredients in cooking. Production stages of industrial […]<\/p>\n","protected":false},"author":1,"featured_media":712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-743","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category--en"],"_links":{"self":[{"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/posts\/743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/comments?post=743"}],"version-history":[{"count":4,"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/posts\/743\/revisions"}],"predecessor-version":[{"id":751,"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/posts\/743\/revisions\/751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/media\/712"}],"wp:attachment":[{"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/media?parent=743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/categories?post=743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sargolfood.com\/en\/wp-json\/wp\/v2\/tags?post=743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}