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1. Raw Materials and Processing: Select fully ripe tomatoes for jam production, and carefully remove any unripe, rotten, or pest-damaged fruits. Also, discard green or underdeveloped tomatoes to ensure quality.

2. Mashing: Use a blender or food processor to crush the tomatoes into a smooth puree. In most cases, no additional water is needed, as the tomatoes naturally release their juices during this process.

3. Straining: Pass the mashed mixture through a fine mesh strainer or sieve to separate the pulp from the skins and seeds. This step helps in achieving a smoother texture in the final product.

4. Concentration and Formulation: Evaporate the tomato juice to concentrate it, then add sugar and other ingredients. The recommended ratio is 1:1 sugar to tomato pulp. Additionally, 0.7% sodium alginate should be added. Before incorporating it, soak the sodium alginate in five times its weight in water and heat it slowly to form a uniform colloid. After that, add 0.2% citric acid and 0.05% potassium sorbate. Continue heating until the solids content reaches approximately 40–42%.

5. Preparation of Pineapple Jam: Start with fresh and ripe pineapple. Peel and core the fruit, then mash it using a blender. Heat the mixture and reduce it by evaporation. Add white sugar in a 1:1 ratio to the pineapple pulp. Incorporate 0.7% sodium alginate, which must first be soaked in five times its weight in water and heated gradually to create a smooth colloid. Once ready, mix it into the pineapple pulp along with the sugar, and continue heating until the solids content reaches about 40–42%. At this point, add 0.2% citric acid and 0.05% potassium sorbate to stabilize the product.

6. Mixing Tomato and Pineapple Sauces: Combine the two sauces in a ratio of 1:1 or 2:1, depending on the desired flavor intensity. Heat the mixture gently and bring it to a boil to ensure even blending and sterilization.

7. Packaging: Fill the mixture into 200g four-rotary bottles. Immediately tighten the caps after filling to prevent contamination and maintain freshness.

8. Sterilization: Place the filled bottles in boiling water at 100°C for 15 to 20 minutes to kill any remaining bacteria and ensure shelf stability.

9. Cooling: Allow the bottles to cool down to room temperature before storing or labeling. Once cooled, the product is ready for consumption or distribution.

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Pellet Grill

Pellet ovens, as an efficient, environmentally friendly and versatile cooking equipment, have gained widespread popularity in outdoor barbecue, home cooking and even commercial kitchens in recent years. It cleverly uses biomass pellets as fuel, often pressed from wood, crop residues or other renewable resources, which not only burn efficiently, but also produce far less smoke and harmful gases during combustion than traditional charcoal or coal, realizing the concept of green cooking.

In terms of design, pellet ovens usually use advanced temperature control systems and automatic feeding mechanisms, which can accurately control the cooking temperature, and continuously and stably supply fuel without manual frequent addition, greatly simplifying the operation process and improving the convenience of cooking. Its wide grill net and adjustable grill design make it easy to handle barbecue, grilled fish, grilled vegetables, baked bread, pizza and other delicacies to meet different tastes and cooking needs.
In addition, the pellet oven also has the characteristics of rapid preheating, which can reach the ideal cooking temperature in a short time, shorten the waiting time and improve the cooking efficiency. At the same time, its well-sealed furnace body design helps to lock the original flavor of food, so that the baked food is burnt outside and tender inside, and the taste is excellent.

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