How long should tomatoes be peeled and boiled in hot water

Tomatoes are usually blanched in hot water for 30 seconds to 1 minute before peeling. The peeling time is mainly affected by factors such as tomato maturity, skin thickness, blanching temperature, blanching treatment method, and variety differences. Tomatoes with higher maturity have thinner skin, which can be easily peeled off by blanching for about 30 seconds. Immature tomatoes have thicker and denser skin, which may require an extension of blanching time to 1 minute. It is recommended to keep the hot water temperature above 90 degrees Celsius. insufficient water temperature can cause difficulty in softening and peeling the skin. Immediately soak the tomatoes in cold water after blanching, using the principle of thermal expansion and contraction to separate the skin more thoroughly. There are differences in the skin structure of different varieties of tomatoes, for example, cherry tomatoes are more difficult to peel than ordinary tomatoes, and it is necessary to extend the blanching time appropriately. Tomatoes with damaged or overripe skin should be blanched for about 20 seconds to avoid softening the flesh and affecting the taste. When using steam blanching method, the time can be controlled within 40 seconds, which is easier to maintain the integrity of the fruit flesh than directly boiling water blanching. Tomatoes grown in greenhouses in winter usually have thicker skins than those grown outdoors in summer due to the lower temperature of the growing environment. Therefore, the peeling time should be increased accordingly. The duration of the microwave heating peeling method is 1 minute and 30 seconds, but attention should be paid to uniform heating to avoid local overheating. After peeling tomatoes, it is recommended to consume or process them as soon as possible to avoid nutrient loss. During the peeling process, the tomato stem can be retained for easy grip during operation. Excessive blanching time can lead to a significant loss of water-soluble vitamin C in tomatoes, and controlling the time appropriately can maximize the retention of nutritional value. For cooking methods that require integrity, such as brewing tomatoes, it is recommended to choose fruits with intact skins and precisely control the blanching time. In daily diet, tomatoes with and without skins can be alternately consumed to balance nutritional intake and taste requirements.