Automatic Tomato Paste Production Processing Line Machine

The tomato paste production line includes: tomato cleaning→tomato drying→tomato preheating→tomato crushing→tomato pulping→vacuum concentration→pasteurization→tomato paste canning→tunnel spray sterilization machine→drying machine→printing machine→packing

Product introduction

The tomato paste production line can make 28-30%, 30-32%, 36-38% tomato paste from ripe red tomatoes after crushing, pulping, removing the skin and seeds and other coarse and hard substances, and finally through the aseptic large drum is packed into 220L tomato paste, which has a shelf life of 1-2 years. It is often used as a cooking condiment for fish, meat and other foods. Based on the tomato paste production line, we can provide a tomato paste production line based on the customer's needs, and also provide a complete set of tomato paste production line turnkey project that integrates production line design, manufacture, installation and commissioning according to the specific situation and actual needs of customers.

1.Raw Material

1.Raw Material

Choose fresh tomatoes with a solid content of more than 4.0% as raw materials, and the tomato maturity must reach more than 90%. The solid content of tomato is less than 4.0%, which is not conducive to the concentration and processing of tomato paste. More steam is needed to evaporate the water in fresh tomatoes, which increases the processing cost of tomato paste.

2.Tomato Crsuhing2.Tomato Crsuhing

Crushing means that it is heated quickly and evenly during pre-cooking, and de-seeding is to prevent the seeds from being broken during beating, and if mixed into the pulp, it will affect the flavor, texture and taste of the product. On the other hand, crushed tomatoes can not only improve the smoothness of the feed, but also improve the juice yield of the tomato pulp.

2.Tomato Crsuhing
3.Tomato Pre-heating

3.Tomato Pre-heating

Preheating to quickly heat the tomato puree after crushing and deseeding to 85°C~90°C to inhibit the activity of pectin lipase and abundant lacturonidase, so as to prevent the pectin substance from depreciating and denaturing, and reducing the viscosity of the sauce. degree and spreadability.

4.Tomato Paste Packing4.Tomato Paste Packing

The concentrated sauce body must be heated to 90℃~95℃ and then canned. The containers include tinplate cans, toothpaste-shaped plastic bags, glass bottles, and existing plastic cups or toothpaste-shaped plastic tubes, which are packaged with tomato sauce as a seasoning. Vent sealed immediately after canning.

4.Tomato Paste Packing
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