How to make tomatoes not sour

How to make tomatoes not sour? The Internet’s most popular acid-relieving techniques are revealed

In the past 10 days, the topic of "how to make tomatoes not sour" has soared in popularity on major social platforms and food communities. It is the summer season when tomatoes are on the market in large quantities, and many consumers report that the tomatoes they buy are too sour. This article combines practical tips and scientific principles that are hotly discussed on the Internet to compile a detailed guide to acid removal for you.

1. Data statistics on popular tomato topics across the Internet in the past 10 days

2. Main influencing factors of tomato acidity

3. 7 practical acid removal techniques

1.Variety selection method: When purchasing, look for high-sweetness varieties such as "Provence" and "Strawberry Tomato". The sugar-acid ratio can reach more than 8:1, which is 3-5 times sweeter than ordinary varieties.

2.maturity judgment method: Choose tomatoes with star-shaped radial patterns on the fruit base and slight elasticity when pressed. Such fruits are usually fully ripe and have minimal acidity.

3.Cooking Neutralization:

4.maturation process: Seal and store immature tomatoes with apples or bananas for 2-3 days, using ethylene gas to accelerate ripening, which can increase the sweetness by 15%-20%.

5.Peeling and seeding method: The skin and seeds of tomatoes contain a lot of organic acids. Blanching them in boiling water for 30 seconds and then peeling and removing the seeds can reduce the acidity by about 40%.

6.Oil frying method: Slowly fry with olive oil until the "Maillard reaction" occurs, which can convert sour substances into aromatic substances and enhance the overall flavor level.

7.freezing treatment: Freeze at -18°C for 24 hours and then thaw. The ice crystals destroy the cell structure and release sugar. The sweetness can be increased by 1-2 levels.

4. Comparison of the deacidification effects of different cooking methods

5. Expert advice

Recent research from the School of Food Science of China Agricultural University shows that the sourness of tomatoes mainly comes from citric acid (accounting for 70%) and malic acid (accounting for 25%). The latest experiments have confirmed that adding a small amount (0.3%-0.5%) of sodium bicarbonate during cooking can not only neutralize the sour taste, but also retain more than 90% of vitamin C.

The National Agricultural Products Preservation Engineering Technology Research Center recommends that storing it in an environment of 12-15°C for 3 days after purchase can increase the sugar content by about 10%. This is the most economical method of natural sweetening.

With these tips in mind, you’ll be able to easily master all kinds of tomatoes and create delicious dishes that are both sweet and sour!