1.all of this is the 2010 new tomato paste.

2.,22-24% & 28-30%, in net weight of 70gm,198gm, 210gm, 400gm, 425gm, 800gm, 850gm, 1000gm, 2200gm,3000gm & 4500gm.

3. Now we can supply 6 kinds of tomatoes with 30 specifications, such as tomato paste, tomato ketchup, peeled tomato, diced tomatoes and tomato juice.

4. We have obtained national pollution-free food A grade product certification, ISO22000:2005 quality management system certification, HACCP food security management system certification and QS certification.

·      Hot break: heated to about 100°C; is preserved -> thicker -> ketchup.

·      Cold break: heated to about 66°C; colour and flavour is preserved -> juice

3/Tomato paste quality standard

1.Sensory Properties.

1.1 Bright to dark red

1.2 Taste and Smell: typical sweet and acid with tomato smell.

1.3 Texture: Smooth homogeneous, proper thickness.

2. Physical and chemical index

2.1 Soluble Solid : 28-30%, 30-32%(20,brix)

2.2 Lycopene :≥65.0mg/100g

2.3Ph Value:4.0-4.5

2.4 Bostwick 7-9cm/30sec.

2.5Packing: 10g/sachet,70g/can,70g/sachet,140g/can,170g/can,198g/can,210g/can,425g/can,500g/can,800g/can,850g/can,1kg/can,2.2kg/can,3kg/can,4.5kg/can

3. Hyienic standard

3.1 Howard mould count:≤15-20%(max)

3.2 Pathogenic Bacteria:0 

3.3 Heavy metal contents:

Sn:≤200mg/kg

Cu≤10mg/kg

Pb:≤1mg/kg

As:≤0.5mg/kg