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Exercise
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Practical 32 - Tomato ketchup, Soup, Canned or dehydrated products |
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Aim: To prepare products from tomato fruits.
Theory: Commercial products from tomatoes include ketchup, soup, cocktail, chutney, canned and dehydrated tomatoes. Processing of tomato is now practiced from home scale level to a large scale enterprise. Both puree and paste are used for preparation of different finished products like ketchup, canned and dehydrated products, soup etc. The method for preparation of these products are well standardized, however, some modification with respect to recipes are made in the processing plants owing to variation in the quality of the raw material. The method for preparation and recipe of different tomato products are as under: Raw material, ingredients and utensils required
Procedure for preparation of different products 1. Tomato ketchup: Tomato ketchup is the commercial product made either from fresh tomato by converting them into juice/pulp or by using tomato puree or tomato paste. It is made by concentrating tomato juice or pulp without seeds and skin. Spices, salt, sugar, vinegar, onion, garlic etc are added to the extent that the ketchup contains not less than 12% tomato solids and minimum of 25 % total soluble solids (w/w). The juice or puree prepared earlier can be used for preparation of tomato ketchup. Method for preparation of tomato ketchup The tomato juice is concentrated with spices, salt, sugar etc. About 1/3 of the sugar is added initially at the time of commencing the boiling and the balance is added a little before the ketchup is ready. The sugar added initially helps to intensify and fix the red tomato color. The total sugar, if added initially adversely affects the colour of the ketchup. Salt is added towards the end of boiling, as otherwise, it bleaches the tomato colour. Vinegar should be added when the ketchup has thickened sufficiently, so that the acid does not volatize away. Tomato ketchup generally contains 1.35- 1.5% acid. 0.1-0.2% can be added as a thickening agent. The tomato ketchup is generally concentrated to 25-30% solids. The ketchup is filled hot (880C) into pre-sterilized glass bottles, crown corked and processed for 30 minutes and cooled at room temperature. 2. Tomato soup: Tomato soup is a fairly popular product now a day. It can be prepared either from pulp or tomato juice. Butter or cream, spices, starch etc. are used for preparation of soup. These are added in different proportions on the basis of desired taste. Method for preparation of soup: - The juice is boiled in pans for concentration. Add spices in a cloth bag as in case of tomato ketchup, while it is being concentrated. In the mean time arrowroot and butter with small amount of juice are mixed to form smooth paste and added to the whole lot. Boiling is continued to the desired consistency by stirring it continuously. At the end, sugar and salt are added and mixture is boiled for about 2 minutes to dissolve them. The soup is then filled into the cans and closed. The soup is filled hot (880C) into cans and is processed at 100-1100C for 20-45 minutes depending on the size of cans and cooled quickly after processing.  Fig 32.1 Flow sheet for different tomato products 3. Tomato powder: The tomato juice is converted into a free flowing, highly hygroscopic powder by using different drying methods. Sometimes the natural tomato flavour in powder form is incorporated to compensate any loss of flavour to yield full strength juice powder. Method for drying of tomato juice: Juice can be converted to powder by using different methods like spray drying, roller drying and foam mat drying. The use of conventional spray driers had not proved successful in producing a free flowing tomato powder due to thermoplastic effects. Powder produced by roller drying also suffers from the thermoplastic and hygroscopic effect and such products are inclined to be flaky in structure and difficult to reconstitute properly, due to glassy surface. Foam mat drying has also been used for producing tomato powders. It is becoming almost a standard practice to pack tomato powder in heat sealed plastic laminated or double plastic bags. 4. Tomato cocktail: The tomato cocktail contains tomato juice to which common salt, vinegar, Worcestershire sauce, lemon or lime juice etc. are added in different proportions to suit the palate. It is prepared just before use or sometimes also served from the stock. Method for preparation of cocktail: Boil the tomato juice with the spices loosely tied in cloth bag for about 20 minutes in a covered vessel. Then add lime juice, vinegar and common salt. After mixing all the ingredients the cocktail is ready, it is filled hot at the temperature of 82-880C in pre-sterilized bottles. The bottles are closed and kept immersed in boiling water for 30 minutes and cooled. FPO specifications:
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Last modified: Friday, 9 March 2012, 9:35 AM