1. Preparation of Tomato Ketchup and Sauce
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2. 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%
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3. Preparation of Tomato Ketchup and Sauce
Tomato Sauce
Click on picture for detail
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4. 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 g
Salt g
Cumin Powder 5 g
Red Chilli Powder (Kashmire) 10 g
(for colour)
Cloves (headless) 10 No.
Black pepper No.
Ginger crushed 25 g
Onion chopped g
Garlic crushed (optional) 5 cloves
Sodium Benzoate 2 gm (or 3/4th of teaspoon)
Glacial Acetic Acid 15 ml
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5. 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.
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6. 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.
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7. Preparation of Tomato Ketchup and Sauce
Recipe of preparation at Commercial scale
Tomato Juice / Pulp Kg
Sugar Kg
Salt Kg
Onion Powder g
Garlic Powder g
Pectin Powder (thickener) g
Spice Blend (cumin, ginger, clove,
Cardamom, capsicum) ml
Sodium Benzoate g
Glacial Acetic Acid ml
Ingredients
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8. 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%.
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9. 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.
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10. 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
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11. 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.
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12. 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.
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13. 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
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14. 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
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15. 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
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16. 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.
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17. 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
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