Production Technology ketchup
This is by far one of the hottest sauces in the world. The first ketchup, appeared in Soviet shops were from Bulgaria. Domestic production of ketchup started to develop only in the last two years, which was largely due to a sharp reduction in imported products, to shape this market. It should be noted that until recently in our country is practically non-existent technology production of ketchup.
Ketchup - tomato sauce on the basis.
This is by far one of the hottest sauces in the world. The first ketchup, appeared in Soviet shops were from Bulgaria. Domestic production of ketchup started to develop only in the last two years, which was largely due to a sharp reduction in imported products, to shape this market. It should be noted that until recently in our country is practically non-existent technology of ketchup.
ketchup formula is simple: the tomato sauce + spices (cloves, cinnamon, onions, black and red pepper, paprika, mustard ...) + acetic acid.
Often used thickener:
flour, starch or gum - vegetable stabilizer. The main component of ketchup - tomato paste. Its content in ketchup should be at least 15%. Qualitative ketchups are thick consistency. Preparation: Tomatoes Tomato paste + + spices + Cooking + pouring bottled + sterilization (if not added preservatives) + cooling
A numbered list:
  • ketchup, tomato paste which replaced with apple puree, beet or plum basis, and stabilizers are added to achieve a thick consistency.
  • Ketchup in a cheap plastic bag. Its use reduces the storage time ketchup (no more than 6 months) and the fact that they lose their flavoring quality. However, the high level of products packed in glass, not only, but also in high-quality plastic packaging, such as ketchup Heinz.
  • Ketchup with starch-type compounds. Production of this ketchup is cheaper, but the quality of it, in particular taste properties, is considerably lower.
  • Ketchup with artificially added citric acid. Citric acid - a compound that has to be contained in the tomato juice bulleted list:
  • In the natural quality ketchup should attend acid:. D-isocitric, L-malic acid and L-glutamic
  • Leading in this trio - D-isocitric acid, the other two acids without her mean little
  • The Basics

Svezheprotertuyu tomato mass, or tomato paste boiled continuously pouring sugar-salt solution to 18 - 19% solids content -th. 3 - 4 minutes before end of cooking is added the required amount of acetic acid (based on the natural acidity of the tomato) and ground spices. Vinegar and spices are encouraged to make in the form of acetic extract relevant spices. The solids content of the final product should be less than 29%.