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Tomato Ketchup processing
Tomato Ketchup processing
TOMATO KETCHUP PROCESSING TOMATO KETCHUP PROCESSING Tomato ketchup is a condiment made by mixing concentrated tomato paste with water, sugar, vinegar, salt and seasonings. The tomato paste is typically manufactured using the “Hot Break” method. With this method, pulped tomatoes are heated to 200˚F (90˚C). HOT BREAK METHOD Hot Break method preserves the pectin that is found naturally in tomatoes, but some of the aroma and color are lost. The recipe, viscosity and solids content of ketchups vary widely. Typically tomato paste is blended with water and the other ingredients and the manufacturing process continues. GENERAL INGREDIENTS Salt (Sodium Chloride) up to 2% Sugar around 30 to 35% Spices Spice Extracts Vinegar Acetic Acid Onions Garlic Chillies Pectin Alginates as Stabilizers. PROCESSING RAW TOMATO STORAGE EVAPORATION CLEANING AND SORTING REFINING SKIN/SEED REMOVAL HEAT TREATMENT PROCESSING PASTEURIZATION PACKING TOMATO PASTE FORMULATION PASTEURIZATION INGREDIENTS PACKING KETCHUP/PUREE TSS MEASURES Ketchup contains no less than 12% tomato solids and 25% total solids. Tomato Sauce has a TSS of 24–25%. This is because Ketchup Contains more Spices and Seasonings than sauces. The key difference between Tomato Sauce and Ketchup is the Thickness or Consistency. We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry PMG Engineering Meeting Global Benchmarks Process Engineering Project Management Food Safety Automation Mechanical & Electrical www.pmg.engineering
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