The production process of Canned Tomato Paste

Nowadays, the canned food factories no longer produce the empty cans. Instead, they purchase the empty cans from the can factory

In the picture, you will see the empty cans are arranged well and ready to start filling.

The empty cans should be sterilized by 98℃ steam before using. Special workers should confirm the inside cans are away from any foreign matters.

In the photo there are raw tomato paste （brix36%-38%）imported from US. Normally China origin is in blue barrel.

About more raw tomato paste you can check HERE to know more infomation

According to the different requirement towards the quality of the product by different clients, the raw tomato paste should be seasoned before filling.

Firstly there should be a fixed percentage of the pure tomato paste decided by the client, the rest are bean fibers, starch, salt and water.

The percentage of pure paste is 45%-60%. Quality below 45% is poor but above 60% will be very expensive.

Pasteurization is widely used in canned food sterilization with 95℃ water under 90 minutes.

Packing follows the sterilization. As the can body may remain drops of water after sterilization, they should be carefully wiped dry before packing in order to prevent rusty.