For mere infrmation, wit to: Dr, NUNA E. ALMANZOR Director INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE Telefax: 37-6150 / 837-3167 ‘emai: nea@dost gov_ph orcontact: RURAL TECHNOLOGY AND INFORMATION DIVISION Industrial Technology Development Institute (ITD-DOST) Tel: 837-2071 to 82 loc. 2265 / 2270 ‘olefax: 837-2077 loc. 2285 / 837-8156 ‘email: rkd@dost gov ph (20ST Ragona Ofc Vi | LOILO PROVINCIAL SCIENCE AND TECHNOLOGY CENTER STRICTLY FOR OFFICE USE ONLY ann nseaeRng Maguay Vilgs, U8 Px, ole Cty [SSN 1656 -6831 wa pane eve your 10) Livelihood Technology Series 12, TOMATO Processing J INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE [DOST Compound, General Santos Avenue Bleutan, Taguig iy, Metro Mania, PHILIPPINES, ‘ling catch ‘June 2007 “Our business is industry.$¥ revised edtion 2007 ‘Compiled by: ELNILA C. ZALAMEDA Eidted by: Ma. ELSA M. FALCO Fro Cover layout by: LUZMIN R. ESTEBAN ‘Advisers: Ma, DIVINA D. ALCASABAS ROSARIO T. GENATO JOVENCIA T. GARCIA TOMATO FOOD PRODUCTS INTRODUCTION ‘Tomato is a highly seasonal and perishable crop with peak ‘season from February to April During the rainy season, its supply decreases, thus increasing its market price. Itis rich in vitamins A, C, niacin and hemoglobin; and mineral ‘such as calcium, phosphorus and iron. Because of these valuable ‘contents, the tomato should be made available tothe common man at food supplement. Though it can be eaten raw, children prefer to ‘consume it ints more palatable form Due tothe foregoing, it would be best to preserve tomatoes not ‘only to make them more acceptable but also to serve as stock for use in times of scarcity Following are methods of processing and preserving tomatoes developed by ITDPROCESSING PROCEDURES BOTTLED WHOLE TOMATO. MATERIALS 1 kg tomatoes: 4 tsp sat 1 tsp calcium chloride (ime) 4% cup water urexsis Strainer/colander Weighing scale mixing bow! casserole, stainless thermometer spatula stove knife, stainless measuring cups and spoons liquid measuring cup PACKAGING MATERIAL sterlized glass jars with new caps PROCEDURE 1. Select fresh, fim and fully ripe (not over-ipe) tomatoes. 2. Sort and wash thoroughly in running water. ‘3. Blanch in boling water for % to 1 minute or in steam for 2-3 ‘minutes. 4. Dipin cold water. Cut out stem ends and peel off skin 6 Pack tomatoes firmiy in previously steriized jars or bottles. leaving 1.3 om (%inch) from top. 7. Prepare 2% brine with 0.1% lime (4 tsp sal, 4% c water and 1 tsp lime) and boi '& Pour hot brine into the jars filed with whole tomato leaving 0.63, om (1/34nch) headspace. 8. Exhaust to 77°C (170°F) by heating the bots filed with whole tomatoes for about 25 minutes. 10. Seal completely 11. Heat again inthe boling water bath for 25 minutes. 12. Cool, label and store, TOMATO PASTE MATERIALS 1 kg tomatoes 1 tsp sat % tsp sugar cometarch sodium benzoate (optional) uTexsis stainless/enameled keto bow ‘measuring spoons ‘wooden ladle casserole, stainless ‘chopping board blender (optional) kate, stainless stove colander strainer, stainless thermometer weighing scale PACKAGING MATERIAL sariized glass jars with PVC caps.PROCEDURE 1 2 10. 1. 2 ‘Sort and wash ripe, fleshly red tomatoes. Blanch for 30 seconds and immediately dip in cold water. Remove skin and cut into halves (crosswise) Strain the seeds through fine mesh stainless stee! strainer. Discard the seeds. Osterize andlor cut the pulp into small pieces, Mix the juice and pulp. Cook the midure to soften the pulp by boling for 10-15 minutes with occasional string Strain and measure the puree. ‘Add 1 tsp salt and % tsp sugar to evory cup of tomato puree. ‘Transfer the strained puree into a casserole and cook over a low fame for 15 minutos. Continue cooking with occasional string until 2 pasty Consistency is reached. Add comstarch previously dissolved in water (i desired). Fill while hot (80°C) in steriized bot. Seal tightly. PPasteuriz in boling water bath for 35 minutes. Coo), abel and store, TOMATO SAUCE tomato puree vinegar (5% acilty) salt white pepper suger ‘ther spices comstarch dissolved in water UTeNsiLs: stainlessionameled ket bow! ‘wooden ladle kif, stainless ‘measuring cups & spoons chopping board cassercle, stainless colander blender (optional) stove strainer, stainless thermometer weighing scale PROCEDURE 1. Sort ana wash ripe, fleshy red tomatoes. 2. Blanch for 30 seconds. Dip in cold water and peel 3. Scoop to remove the seeds. Strain and collect the juice, 4. Osterize andior chop the pulp. ‘5. Mix the juice and the pulp. Bol for 10-15 minutes with occasional stiting, ‘Strain through a coarse strainer allowing al pulp to pass through, ‘To every 4 cups of the tomato puree, add the vinegar and the remaining ingredients. Boil the mixture for 1 hour sting constantly to avoid scorching ‘unt the right consistency is reached. Add comstarch previously dissolved in water. Fill while hot in sterlized botle. Seat thoroughly. boiling wate for 35 minutes. ‘Cool, label and store, Process in‘TOMATO CATSUP MATERIALS ‘4 L tomato pulp 4 ap sugar % tsp cinnamon powder % tsp pepper powder % tsp cloves powder % tsp paprika % cup fresh onions 2 cup vinegar (4.5% acilty) 2 tsp sodium benzoate (optional) 3 tbsp comstarch dissolved in 1 cup water resis ‘Slainless/enameled ketle blender (optional) ‘measuring cups & spoons strainer, stainless ‘chopping board ‘casserole, stainless kee, stainless wooden lacie ‘colander stove bow! thermometer ‘PACKAGING MATERIAL ‘storiized glass jars with new cape PROCEDURE 41, Select and wash ripe fleshy red tomatoes. 2. Blanch tomatoes for 30 seconds, transfer into cold water, pee! {and cut into halves (crosswise) 3, Remove the seeds and chop the pulp into small pieces. Strain the remaining seeds thru a fine mesh screen, ou eons mone DBT 4. Mix the juice with the pulp. 5. To every 4 liters of pulp, add the above ingredients (except for vinegar and sodium benzeate) and blend, 6. Place the mixture into a ketle and cook over low flame, string constantly to avoid scorching, until the right consistency for ‘catsup is reached. Add vinegar and sodium benzoate (optional) Until nearly cooked. Add comstarch previously dissolved in water {and cook unt right consistency is attained/reached, 7. Pour while hot in steriized botles. 8, Seal thoroughly. Cool, label and store. ‘TOMATO CANDY MATERIALS 1 kg tomatoes (thick, fleshy, red rie) 2 cup refined sugar 1 tsp time ‘confectioners sugar (optional) PROCEDURE 1. Wash, blanch tomatoes for 30 seconds and dip in cold water Jmmediatly 2, Drain and peel tomatoes. ‘Cut crosswise into halves and remove the seeds. 4, Prepare 0.1% lime (approximately 1 tsp lime per 1 Iter water) and soak tomatoes for 3 hours. 8. Wash thoroughly and dip in bolting water 6. Drain tomatoes7. Mix tomatoes with refined sugar at a 1:1 proportion. Add kalamansi extract if desired ‘8. Cook unti syrup becomes thready. 9. Lay on trays and cool 40. Rollin confectioner’s sugar (f desired). 114. Pack in cellophane or plastic bags and set coo), dry storage room, ‘ACKNOWLEDGEMENT Label and store in ‘This brochure was made possible through the research ‘efforts of the Food Processing Division (FPD),ITDI-DOST.