First, the choice of materials and raw materials selected fresh or refrigerated good color red, no pests, fruit pulp hypertrophy and hard, less seeds, less juice, strong cooking resistance, high yield of the long-round varieties of tomatoes. Ratio of raw materials: 100 kg of fresh tomatoes, 75 kg of white sugar, lime, calcium chloride, sodium bisulfite, citric acid and the appropriate amount. Pour the selected tomato into the washing tank and wash the surface of sediment.

Second, blanched and peeled The selected tomato is poured into hot water at a temperature of 95-98°C for 15 to 40 seconds, and then immediately plucked and rinsed in cold water. After the tomato is peeled, use a knife to dig out the fruit and then remove all the two petals from the middle.

Third, the hardening treatment will be chopped tomatoes into a concentration of 7% to 8% of the lime water, soak for 10 to 12 hours; then rinse with water, or into a concentration of 0.4% to 0.6% calcium chloride solution Soak 2 to 2.5 hours.

Fourth, the first sugar preparation of the concentration of 18% to 20% of the sugar, the amount of raw materials and pot size determined. Preparation method: The water temperature is heated to about 75°C, white granulated sugar is added and stirred to dissolve. According to the amount of sugar, add 0.2% sodium bisulfite solution, heated to boiling, pour tomatoes and boil for 10-15 minutes. Adjust the concentration of sugar to keep it at about 20%, then pour the sugar into the tank with tomato for 24 hours.

Fifth, the second sugar preparation of a concentration of 55% of the sugar, adding a concentration of 0.2% to 0.3% of citric acid, heated to boiling. The impregnated tomato is poured into a pot and boiled, during which time the white granulated sugar is added once every several minutes, so that the concentration of the sugar liquid eventually reaches 65% to 70%, the pH value reaches 2.5 to 3, and the cooking time is about 20 to 30 minutes. Stop heating when the tomato hardens and softens. When the temperature of the sugar liquid drops below 40°C, add a small amount of flavor and mix well and soak for 48 hours.

6. Dry the immersed tomatoes, remove the attached sugar, put them evenly on the bamboo fence, and put them in a drying room. Bake at a temperature of 55-60°C for 10 hours or so. Continue to bake for about 24 hours after the tray. Take a few pieces and put it on outdoor cooling. If you feel wet, flexible, and taste not brittle and tough, serve as a tomato tart. Finally, the tomato pods are finished and packaged, which is the finished product.

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