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Post Harvest Technology :: Vegetables


TOMATO


1.TOMATO PASTE*

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FLOW-SHEET FOR TOMATO PASTE


2.TOMATO SAUCE / KETCHUP *

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It is made from strained tomato juice or pulp and spices, salt, sugar and vinegar, with or without onion and garlic, and contains not less than 12 per cent tomato solids and 25 per cent total solids.     

FLOW CHART FOR TOMATO SAUCE/KETCHUP


 3.TOMATO CHUTNEY*

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PROCESSING FLOW CHART FOR TOMATO CHUTNEY


4.TOMATO SOUP MIX**

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Preparation of tomato powder

Fully ripe and firm tomatoes were washed well in running tap water. Then it was cut into small pieces and dried in the cabinet drier at 80oC for 10 hours. The dehydrated pieces were then ground into powder in a mixie.

Preparation of tomato soup mix

Ingredients

Tomato powder   5.0 g
Onion powder 0.5 g
Corn flour         2.0 g
Cumin powder   0.5 g
Pepper powder   0.3 g
Salt                    1.5 g
Aginomotto     0.5 g.

 

 

 

 

 

Method:  All the ingredients were mixed thoroughly and packed in polythene bags.

Preparation of onion powder:  Disease free big onions were selected and the skin was peeled off. Then it was washed in the running tap water and cut into small pieces. It was dried in the cabinet drier at 60oC for 7 hrs. The dehydrated flakes were ground into powder and packed in polythene bags.

Ten gram of the prepared tomato soup mix was added to 150 ml of boiled water and stirred thoroughly.

 

 


5.DeHydrated Tomato:

 

Click here for Demo Video

Technologies Available

*    - Post Harvest Technology Centre, TNAU, Coimbatore.
**  - Home Science College and Research Institute, TNAU, Madurai.

Source

  1. http://miniimpex.com/yahoo_site_admin/Tomato_Paste.14190417_std.jpg
  2. http://2.bp.blogspot.com /s400/tomato%2Bchutney.jpg
  3. http://www.valleysun.com/images/vsp-powder.jpg
 
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