Tomato paste, a colorful seasoning and glaze of Iranian kitchens, now comes to our tables in a modern format with longer shelf life. Aseptic paste, an emerging product that preserves all the properties and taste of fresh tomatoes, brings long-term shelf life and easy use. But how is this product produced and what steps does it go through to reach us? In this article, join us to experience a fascinating journey from tomato farms to advanced aseptic paste production lines. In this journey, relying on the knowledge and experience of the prestigious brand Tabarak, we will get to know all the details and key points of the septic paste production process, and at the end, we will gain a deeper understanding of this valuable product.
Production steps of aseptic paste
Aseptic paste, as an innovative product in the food industry, has found a special place in the market due to its many advantages. This product maintains the quality and taste of tomatoes, has a long shelf life and is easy to use. In the following, we will take a closer look at the stages of the aseptic tomato paste production process and describe the key points of each stage.
Selection and preparation of tomatoes
Choosing ripe and healthy tomatoes from suitable cultivars for the production of aseptic paste is the first essential step. Tomatoes are carefully washed with clean and hygienic water in order to remove surface contamination and microorganisms.
Chopping and initial cooking
Washed tomatoes are divided into smaller pieces using shredders to speed up the production process of aseptic paste. Pre-cooking tomatoes at a controlled temperature inactivates harmful enzymes and preserves the natural color and taste of the product. At this stage, you can use steam or direct heat to cook the tomatoes.
Extraction and filtration
Extraction of tomato juice from pulp is done using press or centrifuge devices. Tomato juice filtration is done to remove suspended solid particles and impurities. Using different filters with different sizes helps to achieve a clear and uniform liquid. Don’t miss reading the article What is Aseptic Tomato Paste?
Condensation
Concentrating tomato juice in vacuum operator devices reduces the volume and increases the brix of aseptic paste. Accurate control of temperature and pressure at this stage is necessary to maintain quality and prevent burning or discoloration of the product. Brix of aseptic paste, as a measure to measure its concentration, should be within the standard range.
Pasteurization
Pasteurization of aseptic paste is done in order to destroy pathogenic microorganisms and increase the shelf life of the product.
