What is the method for steaming tomato sauce?

Tomatoes contain a lot of nutrients, including vitamins, etc. Therefore, people should eat more tomatoes in their lives. Moreover, tomatoes are not very expensive and there are many ways to cook them. They are essential ingredients in daily life. Of course, there are many ways to eat tomatoes, such as eating tomatoes directly with sugar, which tastes quite good. So what is the method of steaming tomato sauce?

1. Raw material selection: Choose fresh fruits that are large, neat, well-ripened, thin-skinned, thick-fleshed, less juice, fewer seeds, high in dry matter content, and free of rot, diseases and insect pests as raw materials.

2. Washing of raw materials: First, rinse the tomatoes with clean water to remove mud and impurities, then soak them in a 3000ppm dishwashing detergent solution for 5-10 minutes, stirring twice by hand. Finally, take out the tomatoes, rinse them with clean water and set aside.

3. Raw material processing: first dig out the stem (do not dig too deep to prevent the juice from flowing out), then blanch the tomatoes in hot water at about 95℃ for half a minute, take out and put them in cold water and quickly peel off the skin.

4. Container preparation: Glucose bottles, wine bottles, glass canning bottles, glass beverage bottles, etc. can be used as containers for the sauce, and bottle stoppers or sealing caps should be prepared. First, wash the bottles inside and out, then put the bottles in a pot and boil them for more than 10 minutes. The water in the pot must be clean and able to submerge all the bottles. Finally, take out the bottles with water and set aside.

5. Processing: Put the tomatoes with stems and skin removed into the pot and steam for 5 minutes. Take them out and mash them into tomato puree, then steam them again for 5 minutes. After turning off the heat, wait for a while, finally open the lid and let the tomato puree cool naturally.

6. Bottling: Pour out the water in the bottle first, then use a funnel to put the tomato puree into the bottle while it is still hot, leaving a slight gap at the mouth of the bottle, drop a little wine on it, then cover it with the rubber cap or tighten the sealing cap.

7. Quality requirements: The sauce should be red and consistent with the color in the can, with uniform texture, moderate viscosity, original tomato flavor and no other peculiar smell.