Tomato paste is preserved primarily through heat processing and packaging, preventing microbial growth.
This process involves several key steps:
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Heating: The tomato paste is heated to a high temperature. This kills any microorganisms present that could cause spoilage.
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Rapid Cooling: After heating, the paste is rapidly cooled. This helps to prevent the growth of any remaining heat-resistant microorganisms.
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Sterile Packaging: The heated and cooled paste is then filled into sterile containers, typically bags or tubes.
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Heat Sealing: The containers are then heat-sealed to create an airtight barrier, preventing any new microorganisms from entering and spoiling the paste. This is similar to the canning process used for preserving tomatoes at home.
In essence, tomato paste preservation combines heat treatment to eliminate microbes with airtight packaging to prevent recontamination, leading to a shelf-stable product.
