The Manufacture of Tomato Products
- Subtitle
- Including whole tomato pulp or puree, tomato catsup, chili sauce, tomato soup, trimming pulp
W. G. (Wayland Gladstone) Hier
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Editions
Table of contents
1. Front matter2. Preface3. PART I The Manufacture of Whole Tomato Pulp or Puree4. CHAPTER I OBTAINING GOOD TOMATO STOCK5. CHAPTER II WASHING AND SORTING6. CHAPTER III PRINCIPAL METHODS IN USE FOR PULPING7. CHAPTER IV CONDENSING THE STRAINED OR CRUSHED TOMATOES8. CHAPTER V CONVEYING THE CONDENSED, STRAINED, OR CRUSHED TOMATOES TO THE FINISHING MACHINE AND FINISHING SAME9. CHAPTER VI FILLING THE FINISHED PULP AND STORING THE CANNED PRODUCT10. CHAPTER VII THE MICRO-ORGANISMS OF TOMATO PRODUCTS; THE ATTITUDE OF THE PURE FOOD AUTHORITIES TOWARD THEM; AND THE INTERPRETATION OF ANALYSES11. PART II The Manufacture of Tomato Catsup, Chili Sauce, Trimming Pulp, and Tomato Soup12. CHAPTER VIII A DISCUSSION OF PRESERVATIVE AND NON-PRESERVATIVE CATSUPS, AND THE MOST FREQUENT CAUSES OF INFERIORITY13. 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 CATSUP14. CHAPTER X FINISHING, BOTTLING, STERILIZING, AND STORING THE CATSUP15. CHAPTER XI THE MANUFACTURE OF CHILI SAUCE AND THE PULPING OF TOMATO TRIMMINGS16. CHAPTER XII THE MANUFACTURE OF TOMATO SOUP