When I remove seeds from tomatoes it is a tedious process. I scoop out the pulp which is in different compartments inside the tomato and push it through a strainer. It takes a long time.
How do food companies automate this process? Is it something I can do?
I tried a food mill, but this just liquifies the tomatoes and excludes the pulp as well as the seeds. For example, see the video at https://www.youtube.com/watch?v=kWnhKJBV0UU showing a food mill being used. You can see that the guy just gets tomato juice out of it. All the pulp is left mixed with the seeds and skins. I want to just remove the seeds without losing any pulp or destroying its microstructure.
I am considering getting a tomato press. This device uses much more pressure than a food mill. The secret to using the press is that you pass the discard through twice. So, on the first pass you get tomato juice out of it, and on the second pass you get a puree. It seems to do a pretty good job of separating the skins and seeds. The downside is that the puree does have the pulp but has lost some of its structure.
Ideally, I would like to preserve more of the structure.
I have seen one chef who quarters the tomatoes and then slices the whole seed cavity out, which seems like a pretty good and thorough way to do it, but is manually intensive. The squeeze-out-the-seeds strategy is not useful for my case because I need to remove all the seeds and squeezing is a partial solution at best. Also, squeezing or quartering a bushel of tomatoes will take hours.