In this book I have tried to present all the methods used which have merit, and to bring forth the advantages and disadvantages of each so that the packer can weigh them and decide which is best to use under the conditions which obtain at his plant. In some cases one method is universally applicable and has advantages which stamp it as superior, but more often varying conditions of manufacture in different localities make it impossible to recommend any one method for everyone.
In writing the text I have had to rely almost entirely on the experience gained during the seven years in which I have been engaged in the manufacture of these products, as there are no books on the subject, and no sources of reference except the bulletins prepared by Mr. B. J. Howard and Mr. C. H. Stephenson of the Bureau of Chemistry, U. S. Department of Agriculture, on the sorting and washing of tomatoes, the handling of tomato trimmings, and the effect of proper and improper sorting and washing on the content of micro-organisms as determined by microscopical examination.
I wish to thank Mr. B. J. Howard of the Bureau of Chemistry for the valuable suggestions and information he gave me with reference to portions of the text of Chapter II and Chapter VII, and also to thank the Bureau of Chemistry for permission to use many of their photomicrographs and photographs.
W. G. HIER.
April 22, 1919.
PART I
The Manufacture of Whole Tomato Pulp or Puree
Table of Contents
| PART I | ||
| THE MANUFACTURE OF WHOLE TOMATO PULP OR PUREE | ||
| PAGE | ||
|---|---|---|
| Chapter I. Obtaining Good Tomato Stock | [1] | |
| Value of good tomato stock—plant raising—use of fertilizer—methods in east and west—shipping tomatoes—tomato crates—degrees of ripeness for shipping—careful handling at factory—varieties—storing tomatoes—stemless tomatoes. | ||
| Chapter II. Washing and Sorting | [8] | |
| Washing and sorting equipment—rotary washer—water bath with compressed air—importance of agitation—plain sorting belt—number of sorters—tomato turning device—divided sorting belt—sorting—forms of decay—cleanliness of equipment—molds, yeasts and spores, and bacteria. | ||
| Chapter III. Principal Methods in Use for Pulping | [20] | |
| Cold pulping—care of cyclone—hot pulping—advantages claimed for hot pulping—objections to hot process—crushing—conveying to kettle—value of pumice. | ||
| Chapter IV. Condensing the Strained or Crushed Tomatoes | [26] | |
| Vacuum pan—types of open kettles—steam pressure—copper jacketed kettles—tinning kettles—advantages of various types of kettles—glass-lined tank—cypress tank—cleaning kettles—coil leaks—starting the cooking—methods of gauging finishing point—cooking to gauge on kettle—cooking a definite length of time—determining specific gravity by weight—objections to weighing method—testing with hydrometer—method of using hydrometer—finishing the cook. | ||
| Chapter V. Conveying the Condensed, Strained, or Crushed Tomatoes to the Finishing Machine, and Finishing Same | [38] | |
| Conveying to finisher—receiving tanks—finishing—screen metal for finisher—effect of finishing on mold count—finishing before cooking. | ||
| Chapter VI. Filling the Finished Pulp and Storing the Canned Product | [41] | |
| Filling devices for five gallons—square can and round can—testing for leaks—washing and steaming—filling and capping—handling filled cans—advantages of separating batches—how to stack—processing—life of cans—washing and drying cans—protection from dust—testing used cans—packing No. 10’s and No. 1’s—packing barrel pulp—metal drums—a method of preserving pulp in barrels. | ||
| Chapter VII. The Micro-Organisms of Tomato Products; the Attitude of the Pure Food Authorities Toward Them; and the Interpretation of Analyses | [51] | |
| Micro-organisms; what they are—molds—bacteria—yeasts—spores—how germs retard their own growth—rapidity of growth—the government attitude on micro-organisms—government regulations—state food officials—checking up daily runs—how to interpret analyses. | ||
| PART II | ||
| THE MANUFACTURE OF TOMATO CATSUP, CHILI SAUCE, TRIMMING PULP, AND TOMATO SOUP | ||
| Chapter VIII. A Discussion of Preservative and Non-Preservative Catsups; and the Most Frequent Cause of Inferiority | [73] | |
| Unfavorable publicity on preservatives—“natural” preservatives—proper acidity—processing catsups—advantage of benzoate catsups—causes of poor color and flavor—advantage of direct conversion of tomatoes into catsup—thickness—spicing and sweetness—“black neck”—general attractiveness. | ||
| Chapter IX. A Discussion of the Ingredients of Catsup; When and How They Should Be Added; and the Amounts of Each per 100 Gallons of Finished Catsup | [80] | |
| Measuring the volume of tomato juice—amount of tomatoes—keeping batches uniform—use of spices in a sack—use of spices direct and when to add them—use of spices in two batches—what is extracted—storing spices—quality of flavor—use of essential oils—how to add essential oils—paprika—quantities of spices and oils per batch—essential oils economical—adulteration of ground spices—onions and garlic—sugars—sugar syrups—use of sugar in large quantities—salt—vinegar—transference of vinegar—adding the vinegar—acidity—testing finishing point—holding batches—making catsup from pulp—use of benzoate of soda. | ||
| Chapter X. Finishing, Bottling, Sterilizing, and Storing the Catsup | [97] | |
| The receiving tank and finisher—filling and sealing—washing the filled bottles—processing—advantages of omitting processing—process method—time and temperature—temperature controlling and recording devices—non-process method—which method is the better?—labeling and casing—stacking catsup to avoid “black neck”—packing gallons and No. 10’s. | ||
| Chapter XI. The Manufacture of Chili Sauce and the Pulping of Tomato Trimmings | [107] | |
| Grading the tomatoes—method of handling tomatoes—amount of tomatoes and onions—spices—salt, sugar and vinegar—testing finishing point—filling, sealing and sterilizing—microscopical counts—pulping the trimmings—government attitude on trimming pulp—method of handling tomatoes when trimmings are pulped. | ||
| Chapter XII. The Manufacture of Tomato Soup | [112] | |
| Convenience and economy of canned soup—factors upon which success depends—unpalatability—proper sweetness—gradual souring of pulp—sampling—proper acidity—price and quality—microscopical counts—beginning the cook and adding soda—butter, onions, and spices—sugar and salt—testing thickness before adding flour—adding flour—filling and processing—shaking and labeling. | ||