Previous tomato paste are very rare, the reason is people use less immature tomato to make tomato paste. The tomato vinegar also contains less than today. By picking ripe tomatoes as a starting material, tomato paste without use of benzoic acid will taste more better than earlier tomato difference. Some experts believe that this change not only to feed on in addition to the use of benzoic acid, but also it changes the taste which today makes it a widely used condiment.
There are two previous tomato pastes: bitterness and saltiness. But even use the ripe tomatoes to make tomato paste with more tomato also taste more delicious. By adding more vinegar also get sour and spicy. After its sweetness without benzoic acid doubles. The five flavors mixing into paste which make tomato paste very tasty.
Past tomato sauce is made with fresh tomatoes before new tomato paste is coming. Tomato harvest by vacuum evaporation becomes a very viscous tomato paste. This tomato paste can be keet at room temperature for a long time.
In past, tomato paste installed in glass bottles, because the glass bottles can protect the ketchup is not dry and not oxidized, but it is not easy to pour from glass bottles. Today, most of tomato paste is packed in a polyethylene bottle to follow people's need. Aslo the tomato paste packing is very important for a factory to producing tomato paste. Vacuum packing can extend tomate paste service life, and reduce profligacy. So owning vacuum packing machine is very important for your future business.
