Tomato (scientific name: Lycopersicon esculentum Miller) is an annual or perennial herb of the Solanaceae, Tomato genus, with a body height of 0.6-2 meters. Cleft, peduncle 2-5 cm long, often 3-7 flowers, calyx radial, corolla radial, berries oblate or nearly spherical, fleshy and succulent, yellow seeds, flowering and fruiting in summer and autumn.
Tomatoes are native to South America and are widely cultivated in northern and southern China. It likes temperature and does not require too strict soil conditions. It grows well in fertile loam soil with deep soil layer, good drainage and rich organic matter.
The fruit of tomato is rich in nutrients and has a special flavor. Can be eaten raw, cooked, processed in ketchup, juice or canned whole.
How to dry Tomato in a dehydrator?
by Baixin Machinery
Directions:
1. Material selection: Select fruits with thick flesh and less juice, full red color, but not overripe, and remove fruits with insufficient maturity, diseases and insect pests, and unqualified damage. Peel. Pre-cook the washed tomato fruit in nearly boiling water for about 1 minute, cool it immediately, and peel off the skin of the tomato
2. Squeeze the juice: Preheat the tomatoes in nearly boiling water for 1 minute, cool them immediately, and peel off the peel. Dig and slit the stem at the stalk, and squeeze out the juice lightly.
3. Hardening: Soak the fruit blank in 0.30% calcium chloride solution for 2 hours.
4. Cleaning: Wash the hardened fruit embryo with water, remove the fruit embryo, and drain the water.
5. Candied: Drain the tomato embryo, soak it in 30% sugar solution for about 24 hours, add 0.30% citric acid to the sugar solution.
6. Candied: Pour the candied tomatoes together with the dipping liquid into the jacketed pot, and slowly heat up to boiling. After about half an hour, immerse the tomato juice and the dipping solution in a porcelain jar for 12-24 hours. Soak repeatedly for 2-3 times, increasing the concentration of sugar solution each time. When the concentration of the boiled sugar solution reaches 65%, stop the fire, pour it into the porcelain jar for 8-10 hours, remove the tomato fruit and drain the sugar solution.
7. Drying: Put the tomato fruit that has been drained from the sugar solution into the mesh belt or the material tray, insert the material tray into the material cart, and dry at 75°C-90°C with a 10 cm interval between each tray. The drying time is set. Set 15-20 hours, and continuously drain the moisture, so that the water content reaches about 13% and the soluble solid content reaches 70%.
Baixin Tomato dryer-Click to choose
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