Special varieties of tomatoes like scarlet globe, early red bonny best, pondrosa, seoux, pasaruby, marglobe, etc. are suitable for preparation of processed products of tomato.
Tomato Value Added Products are as Follows:
1) Tomato Puree
2) Tomato Juice
3) Mixtures of Vegetable Juice
4) Tomato Ketchup
5) Tomato Jam
6) Tomato Powder
7) Tomato Sauce
8) Tomato Pickle
9) Tomato Chutney
10) Tomato Ketchup
11) Tomato Soup
12) Tomato Paste etc.
Tomato pickle and chutney are appetizing and go very well with the meals and snacks.
Tomato pickle and chutney are preserved with salt, oil, spices and vinegar (acetic acid).
Sometimes sodium benzoate as a chemical preservative may be added for better.
Tomato sauce is also the concentrated product made from tomato protection during frequent use.
Tomato pickle is typically used in South Indian cuisine with plain rice.
Chutney is a relish or salsa with a sweet and tangy taste.
Tomato chutney is commonly used in Indian cuisine.
Fully ripe well developed colour tomatoes are washed, trimmed, steamed, crushed in a crusher or cut into pieces with knives.
The crushed pieces are heated in the steam jacketed kettle till they become quite soften.
The heated tomatoes are passed through the pulping machine using a fine mesh sieve to separate juice from seeds and the skin.
The sugar and salt @ 1% is added and heated to 85-90ºC.
The hot juice is then filled in bottles, sealed immediately and processed sterilised in boiling water for about 30 minutes and cooled.
The juice obtained as above is concentrated under vacuum to about 9% to 12% total solids so as to get tomato puree.
The product is filled in bottles, crown corked and processed in boiling water for 30 min. and cooled.
The juice obtained as above is concentrated with spices, salt, sugar, etc.
The spices like cloves, cardamom, pepper, cinnamon and other ingredients etc. are tied loosely in a muslin cloth and placed in boiling juice in steam Jacketed Kettle.
The sugar, salt and vinegar or acetic acid, etc. are added later on.
Generally concentration is done threefold. It is concentrated to 28 to 30% solids in which 12% are tomato solids.
The final product could be preserved by addition of sodium benzoate @ 750 ppm.
The tomato ketchup is filled hot into clean, dry bottles, crown corked and processed in boiling water for 30 minutes and cooled at room temperature.
