Preparation of Tomato Ketchup and Sauce

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%

Tomato ketchup

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
Recipe of preparation at home scale (I)
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.
Procedure at home scale
Tomato pieces, chopped onion, crushed ginger and garlic are boiled in pressure cooker (alternatively in covered pan) to soft mix.
Add spice extract and remove from stove.
Add sodium benzoate and then glacial acetic acid.
Tomato ketchup
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.

Preparation of Tomato Ketchup and Sauce
Tomato ketchup
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
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 ketchup
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.
Tomato ketchup
Procedure 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.
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 ml
Cardamom
Cinnamon
Clove (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
Extract tomato juice / pulp as already explained (onion and garlic may be cooked with the tomatoes).
Boil the juice / pulp.
Tomato ketchup
Procedure
Add onion and garlic powders.
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.
Tomato ketchup
Procedure
Add salt, sodium benzoate, mix well.
Stop steam or remove from burner.
Finally add glacial acetic acid.
Fill into sterilized, dry bottles.
Tomato ketchup
Procedure
Cork the bottles and allow them
to cool to room temperature
Label the bottles
The mass is finally passed through the finisher, fitted with a very fine sieve to remove any tomato fibre, and other impurities
Tomato ketchup
Special 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
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 ketchup
Special Care
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.
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

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