Preparation of Tomato Ketchup and Sauce Next

Preparation of Tomato Ketchup and Sauce Introduction Tomato ketchup and sauce is widely used with snacks and ready to eat preparations Tomato ketchup is slightly sweeter than sauce and therefore more acceptable Tomato ketchup is similar to tomato sauce except that it is thick in consistency The amount of spices added in case of tomato ketchup is considerably higher than tomato sauce Thick sauces made from fruit and vegetables other than tomato are not called ketchup The tomato ketchup and sauce contains not less than 25% TSS and acidity as acetic acid not less than 1.0% End Next

Preparation of Tomato Ketchup and Sauce Tomato Sauce Click on picture for detail End Previous Next

Preparation of Tomato Ketchup and Sauce Recipe of preparation at home scale (I) Ingredients Tomatoes 3 Kg Starch Powder 5 g (or 2 teaspoons) Sugar 400 g Salt 20 g Cumin Powder 5 g Red Chilli Powder (Kashmire) 10 g (for colour) Cloves (headless) 10 No. Black pepper 15 No. Ginger crushed 25 g Onion chopped 100 g Garlic crushed (optional) 5 cloves Sodium Benzoate 2 gm (or 3/4th of teaspoon) Glacial Acetic Acid 15 ml End Previous Next

Preparation of Tomato Ketchup and Sauce Procedure at home scale Deep red coloured tomatoes are trimmed and cut into pieces Tomato pieces, chopped onion, crushed ginger and garlic are boiled in pressure cooker (alternatively in covered pan) to soft mix. The above soft mix is passed through baby pulper or alternatively in soup strainer to obtain pulp/juice. Tomato pulp / juice in now allowed to cook. Add starch powder slowly and mixed thoroughly to avoid lump formation. End Previous Next

Preparation of Tomato Ketchup and Sauce Procedure at home scale Add Sugar, continue cooking till T.S.S. increased to 28%. Add salt, mix well. Add spice extract and remove from stove. Add sodium benzoate and then glacial acetic acid. Fill into sterilized, dry bottles. Seal with crown corks and allow the bottles to cool. Label the bottles. End Previous Next

Preparation of Tomato Ketchup and Sauce Recipe of preparation at Commercial scale Tomato Juice / Pulp - 160 Kg Sugar - 22 Kg Salt - 2.5 Kg Onion Powder - 300 g Garlic Powder - 10 g Pectin Powder (thickener) - 100 g Spice Blend (cumin, ginger, clove, Cardamom, capsicum) - 65 ml Sodium Benzoate - 80 g Glacial Acetic Acid - 600 ml Ingredients End Previous Next

Preparation of Tomato Ketchup and Sauce Procedure at commercial scale Collect pulp / juice from pulper and transfer into kettle for cooking. Cook till total soluble solid (T.S.S.) reaches 10 – 12%. Add onion and garlic powder. Add thickener mixed with 1/3rd quantity of sugar mix thoroughly to avoid lumps. Cook till T.S.S. reaches 20-22%. End Previous Next

Preparation of Tomato Ketchup and Sauce Procedure at commercial scale Add remaining quantity of sugar and mix. Measure T.S.S. and cook till it increases to 30%. Mix salt and stop steam. Mix spice blend followed with sodium Benzoate and glacial acetic acid Seal the bottles with crown corks and allow the bottles to cool. Label the bottles. End Previous Next

Preparation of Tomato Ketchup and Sauce Tomato Sauce Recipe for tomato Sauce Home Scale Commercial Scale Tomato Juice 1 Kg 100 Kg Onion grated 100 g Onion Powder 10 g Garlic crushed Garlic Powder 2 g Red chilli powder 20 g Black Pepper 5 g in equal proportion Spice Blend 40 ml Cardamom Cinnamon Clove (Headless) Sugar 250 g 12 Kg Salt 2 Kg Starch Powder 1 tsp. Xanthangum Sodium Benzoate 0.5 g 60 g Glacial Acetic Acid 10 ml 500 ml End Previous Next

Preparation of Tomato Ketchup and Sauce Procedure Extract tomato juice / pulp as already explained (onion and garlic may be cooked with the tomatoes). Boil the juice / pulp. Add onion and garlic powders. End Previous Next

Preparation of Tomato Ketchup and Sauce Procedure Add 1/3rd of the sugar and starch or xanthan gum Add remaining quantity of sugar and boil till T.S.S. in increased to 28%TSS. Add salt, sodium benzoate, mix well. Stop steam or remove from burner. End Previous Next

Preparation of Tomato Ketchup and Sauce Procedure Finally add glacial acetic acid. Fill into sterilized, dry bottles. Cork the bottles and allow them to cool to room temperature Label the bottles End Previous Next

Preparation of Tomato Ketchup and Sauce Special Care The mass is finally passed through the finisher, fitted with a very fine sieve to remove any tomato fibre, and other impurities The ketchup and sauce should be filled hot (88OC) prevent browning and loss of vitamins during subsequent storage Bottles should be cleaned before labeling and marketing Preserving is assured either by preservative or by pasteurization End Previous Next

Preparation of Tomato Ketchup and Sauce Special Care One third sugar is added with commencement of boiling to intensify and fix the red tomato colour Salt bleaches the colour of the tomato product; therefore it should be mixed towards the end of cooking process Tomato ketchup and sauce can be made from tomato puree or paste, but made from fresh tomatoes being of superior quality End Previous Next

Preparation of Tomato Ketchup and Sauce Quality of Tomato ketchup and Sauce The tomato Ketchup and Sauce should contain minimum 25%TSS and acidity as acetic acid 1% and mould count not in excess of 40% of the field examined. End Previous Next

Preparation of Tomato Ketchup and Sauce Let us sum up Tomato ketchup and sauce is a popular condiment all over the world Tomato ketchup is the thick sauces made from tomato Tomato pulp or paste is cooked with the requisite quantities of spices, onions, garlic, sugar, salt and vinegar (acetic acid) Tomato ketchup and sauce contains not less than 25% TSS and 1.0% acidity as acetic acid Tomato sauce is also the concentrated product made from tomato End Previous