55516246.       Tomato sauce solid content is more than 4.0%.

2.       After pre-cooking broken to seed鈥檚 tomato raw stock quickly heated to 85 鈩 ~ 90 鈩, to reduce the pectin enzyme belong lactobionic acid enzyme activity, free of the pectic substances depreciate degeneration, and reduce the paste viscosity and coating.

3.       The enrichment paste must be heated to 90 鈩 ~ 95 鈩 and then canning, container with plastic bags, glass bottles, tin cans and toothpaste form existing shape plastic tube with a plastic cup or toothpaste, tomato sauce as spices to packaging. Immediately after the canning exhaust seal.

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