Steam Infusion Tomato Ketchup Super Fast Sauce Cooking in Food Processing OAL скачать в хорошем качестве

Steam Infusion Tomato Ketchup Super Fast Sauce Cooking in Food Processing OAL

Steam Infusion cooks tomato ketchup in sub 10 minutes, retaining fresh, homemade flavours for best practice sauce food processing. Learn more: https://steaminfusion.oalgroup.com/to... Hello, I'm Jake Norman from OAL and today in the Steam Infusion kitchen, we're going to be cooking up a batch of tasty tomato ketchup sauce. Now tomato ketchup sauce really sits in the sweet spot of the Steam Infusion process because we can deliver both operational and product improvements for food manufacturers. So here we're going to show how we can cook up 300kg of tomato ketchup in just under 10 minutes and also show how we can retain some of those fresher, home made flavours because of the unique processing and the short cooking times. So initially we're going to add all the ingredients to the cooking vessel so that's your water, your vinegar, your sugar, your salt, your tomato puree and some xantham gum in there as well. We are going to be holding back the starch and adding a starch slurry later in the cook. Now we've mixed up the ingredients in the vessel with the agitator and as you can see, the Steam Infusion Vaction Unit is submerged below the surface. Now the diagram here just shows what's going to be going on so we're injecting steam into the product and what we're doing is by varying the steam pressure, we're varying the operating conditions. As you'll see in the video, we're going from initially a very gentle process to a more turbulent environment where we're pumping the tomato ketchup very, very effectively with the Steam Infusion Vaction Unit and you can see that in the way the product is being pumped out of the vessel. We're creating this pumping action because, in the way we're introducing steam very quickly, we actually generate a partial vacuum within the unit itself of -0.7 Barr. Now what that then means for your, for your products is that we can have this very strong mixing action which is very effective in creating these sort of smooth, luxurious, creamy flavours in your products which consumers love. And this partial vacuum is also the reason why we don't get any burn on contamination or fouling due to excess heat temperatures with the Steam Infusion process which is great for your product and also great for your production team as well because it's a lot easier to clean the vessel afterwards. Now to complete the cook, we added the starch slurry at 70 degrees C before elevating the temperature back up with the Steam Infusion to 90 degrees C. And that completed the cook in just under 10 minutes for 300kg of tomato ketchup. I think you'll agree, it's a very quick process. So, if you like what you've seen, why don't you come down and trial your own products at our Steam Infusion test centre? To watch this video again, follow this link:    • Steam Infusion Tomato Ketchup Super Fast S...   To share, copy this link:    • Steam Infusion Tomato Ketchup Super Fast S...