Kev Txawj Ntse Rau Kev Npaj Thiab Kev Siv Cov Txiv Hmab Txiv Ntoo Tsob Ntoo

Qhov zoo thiab kev ua tau zoo ntawm cov kua txiv lws suav muab tshuaj ntau yog nyob ntawm cov txheej txheem tswj kev tsim khoom thiab kev sib xyaw ua ke thaum siv. Los ntawm kev ua cov khoom siv raw mus rau qhov kawg siv, kev ua haujlwm zoo nyob rau hauv txhua theem tsis tsuas yog cuam tshuam qhov tsw thiab kev noj qab haus huv, tab sis kuj txiav txim siab cov khoom ruaj khov thiab siv tau.

In the raw material preparation stage, selecting tomato varieties with uniform ripeness and high solids content is crucial. After harvesting, timely washing and sorting are essential to remove unripe, diseased, and impurity fruits, minimizing the impact of undesirable components on flavor. During crushing and pulping, the selection of screen mesh size must balance juice yield and fineness; too coarse a mesh will leave residue, while too fine a mesh will increase equipment load and oxidation risk.

Qhov kub thiab txias tswj lub sijhawm yog qhov tseem ceeb tshwj xeeb hauv theem concentration. Thaum siv lub tshuab nqus tsev vacuum los yog nyias - zaj duab xis concentration technology, thermal degradation ntawm tshav kub- cov khoom rhiab heev yuav tsum raug txo kom tsawg thaum ua kom cov dej tshem tawm tau zoo. Qhov ntsuas kub ruaj khov yog qhov tsim nyog kom tsis txhob muaj cua sov hauv cheeb tsam uas tuaj yeem ua rau tsaus nti ntawm cov xim los yog deterioration ntawm tsw. Ib txhij, nruab nrab stirring tiv thaiv scorching thiab txheej, kom ntseeg tau ib tug uniform sauce sib xws. Kev txiav txim siab ntawm qhov kawg ntawm qhov concentration yuav tsum muaj kev sib xyaw ua ke ntawm kev ntsuas cov kuab tshuaj thiab kev ntsuas kev hnov ​​​​qab los xyuas kom meej tias lub hom phiaj concentration ntau npaum li cas.

Hais txog kev siv cov tswv yim, tus nqi ntawm cov kua txiv lws suav ntxiv ntxiv yuav tsum raug xam raws li cov qauv xav tau. Vim nws qhov siab tsw siv, ntau dhau tuaj yeem ua rau muaj kuab lom thiab xim, cuam tshuam rau tag nrho cov nyiaj tshuav. Ua ntej siv, nws tuaj yeem tsim nyog diluted nyob rau hauv qhov tso cai ntawm cov mis thiab sib xyaw nrog cov roj los yog lwm yam seasonings los txhim kho kev sib xyaw thiab kev ruaj ntseg. Thaum lub sij hawm ua cov cua sov, lub sij hawm ntev - kub boiling yuav tsum tau zam kom tsis txhob lycopene oxidation thiab poob.

Kev khaws cia thiab ntim khoom yuav tsum ua raws li kev qhia tshwj xeeb. Cov kua txiv lws suav uas muaj kua txiv hmab txiv ntoo yuav tsum muab khaws cia rau hauv qhov chaw kaw, lub teeb - pov thawj, thiab qhov chaw txias. Tom qab qhib, nws yuav tsum tau siv sai li sai tau los yog tso rau hauv tub yees kom tsis txhob muaj kab mob microbial thiab tsw degradation. Rau cov khoom uas xav tau kev thauj mus los ntev - deb, xaiv siab - cov ntaub ntawv ntim khoom tuaj yeem ncua kev hloov pauv zoo.

Hauv cov ntsiab lus, kev npaj thiab siv cov txheej txheem ntawm cov kua txiv lws suav uas muaj kuab lom tau sib xyaw ua ke thoob plaws tag nrho cov txheej txheem, suav nrog cov khoom siv raw, kev ua, mis, thiab kev khaws cia thiab kev thauj mus los. Los ntawm kev tswj hwm kev tshawb fawb thiab kev paub txog kev tsim khoom, nws qhov zoo ntawm cov khoom siv siab thiab kev siv lub zog siab tuaj yeem siv tau tag nrho, muab cov ntsiab lus ruaj khov thiab muaj txiaj ntsig zoo rau kev lag luam zaub mov thiab kev siv ua noj.