Method for processing and storing tomatoes

摘要

Disclosed herein is a process for making and aseptically storing a single strength or concentrated crushed tomato product. The tomatoes are washed and chopped, cooled to about 40 DEG F., heated to 190 DEG -200 DEG F., deaerated, heated to about 250 DEG F. for about 42 seconds, cooled to about ambient temperature, and then stored under aseptic conditions. In the preferred process the heating and cooling steps are carried out in a heat exchanger so that the heat necessary to heat the 40 DEG F. product to 190 DEG -200 DEG F. is provided by the product previously heated to 250 DEG F. The product heated to 250 DEG F. is thereby cooled to 100 DEG F.