1. Raw material selection. Choose fresh fruit with thin skin, good ripeness, no rot, no pests and diseases, and less juice. 2. Raw material processing. 1 washing. The tomatoes were first cleaned and then immersed in a bleaching powder aqueous solution of 0.6 g/kg or a dishwashing detergent aqueous solution of 3 s/kg for 5 to 10 minutes during which the mixture was stirred twice. Remove the tomatoes and rinse them with water. 2 to pedicle, peeled. Use a sharp knife to dig out the tomatoes. Immerse the tomatoes in boiling water for 0.5 to 1 minute. Remove the hot water and remove the skin. 3. Crush the pulp. First, the tomatoes are cut into pieces, and then the pieces and the juice are poured into a crusher to be crushed. Then, they are sent to a pulper for beating, and the seeds are removed, and a smooth, light, pink pulp is obtained. 4. Add water filter juice. According to the amount of tomato pulp 2 to 3 times plus cold water to dilute the pulp, fully stirred, stir and filter with 80 mesh, the filtrate is tomato juice. 5. Blending and concentration. While mixing the juice, add 6% to 7% of sugar and 1% to 2% of citric acid for blending, then heat and concentrate while stirring until the soluble solids content reaches 30% to 35%. When stirring, be sure to turn up the juice at the bottom of the pot and do not shabu pot. 6. Add coagulant. In the concentrated tomato juice, 0.5% to 1% agar or pectin was added as a coagulant, and the mixture was stirred and poured into plastic molds. 7. Cool. Cool naturally and then serve as an elastic tomato jelly. 8. Finished product. The appearance requires a ruddy, transparent and moderate sweetness.

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