Tomato sauce is a concentrated sauce like product of fresh tomatoes. It has a bright red sauce body and a tomato flavor, making it a unique seasoning that is generally not consumed directly. Tomato sauce is made from ripe red tomatoes that have been crushed, beaten, and free of coarse and hard substances such as skin and seeds. It is then concentrated, canned, and sterilized. Tomato sauce is commonly used as a cooking seasoning for fish, meat, and other foods. It is a great seasoning that adds color, acidity, freshness, and fragrance.

Product quality requirements:

The sauce is reddish brown in color, uniform and consistent, with a certain viscosity; Sour and odorless taste; The soluble solids content reaches 22% to 24%. Mixing and blending, by adding juice, sugar, acid, and excipients, to achieve a soluble solids content of 15% -17% and a total acid content of 0.8% -1.6% in the juice

technological process:
Raw material grading, cleaning, trimming, hot pressing, pulping, heating, concentration, canning, sealing, sterilization, cooling, finished product.
Operation points:
1. Raw material grading: Select fruits that are fully ripe, have bright colors, high dry matter content, thin skin, thick flesh, and few seeds as raw materials.
2. Cleaning: Rinse the fruit surface with clean water to remove sediment and dirt.
3. Trimming: Remove the fruit stem and the green and rotten parts.
4. Blanching: Pour the trimmed tomatoes into boiling water and blanch for 2-3 minutes to soften the flesh for easier grinding.
5. Beating: After blanching, pour the tomatoes into a blender, crush the flesh, remove the skin and seeds. A double channel pulping machine is better for a pulping machine. The diameter of the first sieve is 1.0-1.2 millimeters, and the diameter of the second sieve is 0.8-0.9 millimeters. Immediately heat and concentrate the pulp after beating to prevent layering caused by pectinase action.
6. Heating and concentration: Put the juice into a sandwich pot, heat and concentrate it, and stop heating when the soluble solids reach 22% to 24%. During the concentration process, pay attention to continuous stirring to prevent burning. 7. Sterilization and cooling: in IOOCSterilize in boiling water for 20-30 minutes, then cool to a temperature of 35-40 ° C.

According to the national standard GB/T 14215-2008, tomato sauce is divided into four categories based on soluble solid content: low, medium, high, and ultra-high content. The lycopene content also varies, with relatively more lycopene content in ultra-high concentration tomato sauce.

Premium low concentration tomato sauce refers to a batch with a soluble solids content of ≥ 18%

Premium medium concentration tomato sauce refers to a batch with a soluble solids content of ≥ 30%

Premium high concentration tomato sauce refers to a batch with a soluble solids content of ≥ 40%

Premium high concentration tomato sauce refers to a batch with a soluble solids content of ≥ 55%

The soluble solids content is a very important technical indicator for measuring the grade of tomato sauce, and the detection method can be implemented according to the "Determination of soluble solids content in fruits and vegetables by refractometer method" (NY/T 2637-2014) (implemented on January 1, 2015).

In the manufacturing process of tomato puree, it is necessary to confirm the tomato juice made from raw materialsSoluble solids content（Is the sugar content Brix within the standard range. In addition, in order to observe the state before filling, an online refractometer should be directly installed on the tank for management. The online refractometer should be directly installed on the production process pipeline or tank container to continuously measure the liquid inside the pipelineThe soluble solids content, also known asconcentrationSugar contentBRIX， on the production line，Process and mix these liquids to produce products through the filling process. Therefore, the characteristics and concentration of the liquid will change at any time in various processes. In the processing and mixing process, it is necessary to monitor and manage whether the changes in liquid concentration are consistent with expectations, detect problems in production early, prevent the occurrence of defective products, thereby achieving reliable quality management and ensuring safety.

Borui SiketchupsolubleSolid content onlinerefractometerInstalled on the production pipeline or tank container for 24-hour continuous monitoring and real-time measurement of tomato sauce solid content analysis, and outputting signals to the monitor/controller, in conjunction with the control system, to achieve real-time detection and control of tomato sauce solid content in the pipeline, comprehensively improving the process reproducibility and quality stability of tomato sauce production, * changing the extensive production management method that has relied on manual measurement, manual recording, and manual control for a long time, ensuring that the process strictly follows the process plan, improving control accuracy, enhancing product quality, and significantly reducing the defect rate. Furthermore, it ensures that the product quality reaches an advanced level, while accurate control can prevent excessive use of water, raw materials, and energy, achieving the goal of energy conservation, emission reduction, and environmental protection. The concentration value data is transmitted to the host or PLC through signals, facilitating 24-hour continuous monitoring and precise control of the system integration.

Borui SiketchupsolubleSolid content onlinerefractometerAdvantages of：Not affected by the color, turbidity, and viscosity of the tested material; Not affected by bubbles, solid impurities, and crystals in the material; Not affected by changes in liquid pressure, sudden changes in flow rate, or turbulence phenomena; No mechanical motion measurement, ensuring stability and long lifespan. Real time detection data will be automatically stored in the instrument for easy traceability of historical curve data and process analysis. Sensors can communicate with DCS through 4-20mA signals. Automatic control of tomato sauce concentration by DCS achieves precise and stable control of soluble solids content in tomato sauce. If centralized monitoring is required, each machine can be connected online for communication, and concentration control can be achieved on the PC end of the upper computer.