A tomato tart Garlic.Ginger.onion.peeled Onion.peeled Garlic.frozen Onion Pieces garlic.Ginger.onion.peeled onion.peeled garlic.frozen onion pieces henan junzhian food co., ltd , https://www.junzhianfood-onion.com
1. Process flow: Material selection → Peeling → Squeezing → Hardening → Cleaning → Sugaring → Candied → Baking → Finished product.
2. Making points:
Choice of ingredients: Choose a fruit that is thick and juicy, but full-red, but not too ripe. Excluding the lack of maturity, pests and diseases, broken and unqualified fruits.
Peeling: Pre-cooked the washed tomato fruit in boiling water for about 1 minute. Immediately cool and remove the tomato peel.
Juice: Dig stalks and slits at the stalk to gently squeeze the juice.
Hardening: Soak the fruit into 0.3% calcium chloride solution for 2 hours.
Cleaning: Wash the hardened greens with water, remove the greens, drain the water.
Candied: To drain the tomato after water, soaked in 30% sugar solution for 24 hours, plus 0.3% sugar citric acid.
Candied: Pour the candied tomatoes together with the immersion liquid into a pan and slowly raise the temperature to boiling. About half an hour later, the tomato fruit is immersed in a porcelain jar and soaked for 12 to 24 hours. So repeatedly soaked 2 to 3 times, each time to increase the concentration of sugar. When the concentration of boiled sugar reaches 65%, stop the fire and pour into the porcelain tank for 8 to 10 hours, then remove the tomato fruit and drain it.
Baking: The tomato fruit that drains the sugar liquid is put on the baking plate, and is baked at 60°C-65°C to make the water content reach 18%, and the soluble solid content can reach 70%.
3. Quality requirements: dark red color, transparent, not return sand, no sugar, sweet and sour, with the flavor of tomato fruit, more than 65% sugar content, water content of about 18%.
Second, ketchup
1. Process flow: material selection → cleaning → trimming → scalding → beating → heating → concentration → sealing → sterilization → cooling → finished products.
2. Making points:
Choice of ingredients: Choose ripe fruit, bright color, high dry matter content, thin skin, thick flesh, and little seeds as raw materials.
Washing, dressing: Wash the fruit surface, remove the fruit pedicles and green and decayed parts.
Blanching: Boil in hot water for 2 to 3 minutes to soften the flesh and facilitate beating.
Paddle: Break the pulp with a double tracker to remove the peel seeds.
Heating and Concentrating: Stir constantly and heat to a solids content of 22% to 24%.
Canned seals: Immediately after concentration, cans are sealed.
Sterilization and 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-brown, uniform, with a certain degree of viscosity, taste acid, no odor, soluble solids of 22% to 24%. Leting County
We mainly export European Chinese onions, garlic and ginger.
Fresh yellow onion and red onion size 60-80mm 70-90mm 90-110mm 10kg/net bag, 20kg/net bag or 25kg/net bag (2019 new crop onion)
Peeled yellow onion and red onion size 60-80mm 70-90mm 90-110mm 10kg / box, 20kg / box, filled with nitrogen, storage time of 90 days.
Frozen onion, frozen onion cube, frozen onion ring 10kg/box or 20kg/box Save for 2 years.
We also offer garlic, ginger and peeled garlic
Our onions have been sold in the Netherlands, the UK, Poland, and Italy, and the quality is very good.
Looking forward to your response, I am very happy to quote you.
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