Design: Grafiser Creative
Project Type: Produced
Product Launch Location: Turkey
Packaging Contents: Tomato Paste
Packaging Substrate / Materials: Jar, label
Printing Process: Offset
Tomato paste is a pureed food product obtained by boiling after removing the juices of various vegetables, especially tomatoes and red peppers, after boiling.
Tomato paste is made for storing the vegetables, which are more abundant and tasty, for use in the winter. Tomato paste is traditionally dried under the sun in the open air. However, canned tomato paste is usually dried in ovens by heat.
The paste can be used in all dishes where tomatoes are used. It is also possible to dilute the tomato paste and make it into tomato juice. There are 2 types of tomato paste production ways.
1- Hot Processing: Tomatoes are chopped. The mash obtained is immediately heated and pulped in the palper. This method is hot processing.
2- Cold Processing: Tomatoes are chopped. The resulting mash is passed through the palper and the pulp is heated. This method is cold working.
Both methods have their advantages and disadvantages. In the hot method, the mash is heated suddenly and pectolitic enzymes become inactive. In addition, since the gum substances found in the nucleus and the color substance in the shell pass into the paste with heat, it occurs with a thick and beautiful colored hair. But some ingredients passing through the kernel disrupt the taste and taste of the tomato paste and create a slightly bitter taste.
To prevent this, the cold working method is used. In cold processing, it is passed through the coarse palper and the core is heated, then it is heated and then sent to the palpate and thinned. Since the pelletic enzymes break down the pectin from the time of decomposition to heating and the gum substances in the nucleus house pass less to the tomato paste, the taste of the tomato paste is better, but a less viscous paste is formed.