1. Formula (kg)
Fresh small white mushroom 80, white sugar 45, citric acid 0.15.
2. Material selection
Eighty-nine points mature, normal color, complete mushroom shape, no mechanical damage, flowering basically the same, no pests, no qualified raw materials for the odor blank.
3. Billet
Use stainless steel knives to trim the stems of the white and white mushrooms one by one. The length of the mushrooms should not exceed 1.5 cm.
4. Gray drift
The fresh stock is placed in 100:5 lime water and 70 liters of lime water is used for every 50 kg of green body. Gray drift time is generally 12 hours, with bamboo raft pressed into the gray water, to prevent the billet floating, so that uniform liming.
5, drifting
The blanks were washed in water tanks and rinsed several times to clean the gray stains and ash juice. Then float for 48 hours, during which the water changes 6 times and the ash will be floated.
6. Hot blank
The pot is poured into clean water, heated and boiled, the billet is placed in a boiling water pot, until the water rises again to the boiling point, after the billet is turned over, it is picked up.
7. Back drift
The hot-cooked billet was floated in a clear water tank for 6 hours, during which the water was changed 1 time and then the sugar was stained.
8. Brewing syrup
Take 35 liters of water in the pot. After boiling, 45 kg of sugar slowly added, while stirring, then add o. 1% citric acid, until the end of mixing well, boiled twice to stop the fire. In boiling, egg white or soy milk can be used to remove impurities, and filtered with 4 layers of gauze to obtain a refined syrup with a concentration of 38 Baume, pH 3.8-4.5.
9. Ginger
The air-drying billet is poured into a large tank, cold refined syrup is added, and the billet is immersed. After 24 hours of sugaring, the sugar liquid and the blank were separated, and the separated sugar liquid (35 bumei degrees) was added to the pan to 140° C., and was again mixed with the large cylinder of the blank, and the stain was back for 24 hours. The amount of syrup should be more, and it is better to move the blank in the large cylinder.
10. Close pot
The syrup and the ingot were combined into a pan and the medium was used to boil the sugar liquid to a temperature of 109° C. (40 Baume) and then let it stand in a large cylinder for 48 hours. Since it is a semi-finished product, the pickling time can be as long as 1 year. If it is in urgent need of food, it must be pickled at least for 24 hours. If the tank can't be used up for a while, it can still be preserved in the cylinder. 11. Honey
Honey is also called the goods. When the fresh syrup (35 Baume degrees) is boiled to a temperature of l14°C (55 Baume degrees), the billet is cooked in a pot and the billet is eaten through the sugar liquid, with a slight sense of transparency and a syrup temperature of about 114°C. Into the large basin (equipment with icing), until the billet is cooled to 50-60°C, stir in the white granulated sugar powder (with sugar coating) evenly. This is the finished product.
12. Finished product requirements
The appearance of the body is complete, the mushroom shape is uniform, milky white, nourishing slag, full of syrup, sweet and pure, with mushroom flavor.
For Canned Tomato Paste, we can supply you with different sizes such as 70g, 140g, 170g, 210g, 230g, 380g, 400g, 420g, 425g, 800g, 1kg, 2.2kg, 3kg, 3.15kg and 4.5kg. The tins are all with white or yellow ceramic coating inside to avoid corrosion. We use vacuumed tins, so our Tomato Paste are more concentrated. 
Our canned tomato paste VS other suppliers
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Canned Tomato Paste
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Hebei Tomato Industry Co., Ltd. , https://www.hebeitomato.com