Preparation of Tomato Ketchup and Sauce Next. Preparation of Tomato Ketchup and Sauce NextEnd...

Preparation of Tomato Ketchup and Preparation of Tomato Ketchup and SauceSauce

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Preparation of Tomato Ketchup and SaucePreparation of Tomato Ketchup and Sauce

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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%


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Click on picture for detail

Tomato SauceTomato Sauce

Tomato KetchupTomato Ketchup


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Tomato ketchup

Ingredients Ingredients TomatoesTomatoes 3 Kg3 KgStarch PowderStarch Powder 5 g (or 2 teaspoons)5 g (or 2 teaspoons)SugarSugar 400 g400 gSaltSalt 20 g20 gCumin PowderCumin Powder 5 g5 gRed Chilli Powder (Kashmire) Red Chilli Powder (Kashmire) 10 g10 g

(for colour)(for colour)Cloves (headless)Cloves (headless) 10 No.10 No.Black pepperBlack pepper 15 No.15 No.Ginger crushedGinger crushed 25 g25 gOnion choppedOnion chopped 100 g100 gGarlic crushed (optional)Garlic crushed (optional) 5 cloves5 clovesSodium BenzoateSodium Benzoate 2 gm (or 3/4th of teaspoon)2 gm (or 3/4th of teaspoon)Glacial Acetic AcidGlacial Acetic Acid 15 ml15 ml

Recipe of preparation at home scale (I)


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Deep red coloured tomatoes are trimmed and cut into pieces

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.

Tomato ketchupProcedure at home scale

Tomato pieces, chopped onion, crushed ginger and garlic are boiled in pressure cooker (alternatively in covered pan) to soft mix.


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Add spice extract and remove from stove.

Add sodium benzoate and then glacial acetic acid.

Tomato ketchupProcedure at home scale

Fill into sterilized, dry bottles.

Seal with crown corks and allow the bottles to cool.

Label the bottles.

Add Sugar, continue cooking till T.S.S. increased to 28%. Add salt, mix well.


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Tomato ketchupRecipe of preparation at Commercial scale

Tomato Juice / PulpTomato Juice / Pulp -- 160 Kg160 Kg

SugarSugar -- 22 Kg22 Kg

SaltSalt -- 2.5 Kg2.5 Kg

Onion PowderOnion Powder -- 300 g300 g

Garlic PowderGarlic Powder -- 10 g10 g

Pectin Powder (thickener)Pectin Powder (thickener) -- 100 g100 g

Spice Blend (cumin, ginger, clove,Spice Blend (cumin, ginger, clove,

Cardamom, capsicum) Cardamom, capsicum) -- 65 ml65 ml

Sodium BenzoateSodium Benzoate -- 80 g80 g

Glacial Acetic AcidGlacial Acetic Acid -- 600 ml600 ml

Ingredients Ingredients


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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%.

Tomato ketchupProcedure at commercial scale


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Add remaining quantity of sugar and mix. Measure T.S.S. and cook till it increases to 30%.

Mix salt and stop steam.

Tomato ketchupProcedure at commercial scale

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.


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Tomato Sauce

Home Scale Commercial Scale

Tomato Juice 1 Kg 100 Kg

Onion grated 100 g Onion Powder

10 g

Garlic crushed 10 g Garlic Powder

2 g

Red chilli powder 20 g

Black Pepper 5 g in equal

proportion

Spice Blend 40 mlCardamom CinnamonClove (Headless)Sugar 250 g 12 Kg

Salt 20 g 2 Kg

Starch Powder 1 tsp. Xanthangum 100 g

Sodium Benzoate 0.5 g 60 g

Glacial Acetic Acid 10 ml 500 ml

Recipe for tomato Sauce


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Extract tomato juice / pulp as already explained (onion and garlic may be cooked with the tomatoes).

Boil the juice / pulp.

Tomato ketchupProcedure

Add onion and garlic powders.


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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.


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Finally add glacial acetic acid.

Fill into sterilized, dry bottles.


Cork the bottles and allow them to cool to room temperature

Label the bottles


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The mass is finally passed through the finisher, fitted with a very fine sieve to remove any tomato fibre, and other impurities

Tomato ketchupSpecial Care

Bottles should be cleaned before labeling and marketing

The ketchup and sauce should be filled hot (88OC) prevent browning and loss of vitamins during subsequent storage

Preserving is assured either by preservative or by pasteurization


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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

Tomato ketchupSpecial Care


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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.


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Tomato ketchup and sauce is a popular condiment all over the world

Let us sum up

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

Preparation of Tomato Ketchup and Sauce Next. Preparation of Tomato Ketchup and Sauce NextEnd...

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