Читать книгу The Manufacture of Tomato Products. Including whole tomato pulp or puree, tomato catsup, chili sauce, tomato soup, trimming pulp онлайн

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Any of the brilliant red varieties of tomatoes are suitable for catsup or pulp making. Those varieties having a purplish cast should be avoided, as they cook up into a product having a brownish color. The smooth, round varieties, such as the Stone, are especially good for peeling, while the flat varieties, and those having a very coarse, uneven surface, are well suited for pulp or catsup.

For storing the tomatoes at the factory until they can be put over the sorting belts the open-air storage is used almost universally, and it seems to be the only method which can be economically employed at a plant which handles large quantities of tomatoes. I have seen the wet storage method in use at a small plant where the receipts only amount to a few hundred bushels a day on good days, and less than a hundred on many days when the weather is very bad, and it was liked very much by the plant manager. The tomatoes, as soon as received, were dumped into a large concrete tank of cold water, which was kept fairly fresh by letting fresh water run into it constantly, with an overflow at the other side of the tank, and a large revolving paddle at one side of the tank kept the water in motion. Attached to this paddle was a series of flights on an endless chain, which, when thrown into gear, carried the tomatoes to the sorting belt.