Tomato Ketchup Preparation

• It is made by concentrating tomato juice or pulp without seeds or pieces of skin
• A prepared tomato ketchup should contain 28 % TSS and less than 12% tomato solids
• Select red ripe fruits and then washing should be done
• Cut into pieces
• Tomato juice can be extracted by two methods

1. Hot methods
2. Cold methods

• In hot method tomatoes are cut into pieces and boiled in their own juice for about 5-10 minutes to facilitate pulping and juice is extracted
• In cold methods the juice is extracted directly without cooking
• In hot method pectin is also extracted from the tomato and quality of juice is retained the juice becomes deep red.
• In cold methods the juice is thin, it needs more cooking color is poor
• Sometimes it is necessary to collect seed for multiplication in such case cold method is useful.