This document outlines the process for making tomato ketchup. It involves washing, sorting, chopping and blanching tomatoes. The tomatoes are then pulped and cooked with spices and one third of the sugar until the volume reduces by two thirds. Salt and remaining sugar are added and cooking continues until the solids reach 25%. Vinegar and preservative are added before bottling the ketchup. The final product provides various vitamins and minerals.

2. CHAITEE DUTTA
ID NO – 14/08
On behalf of my classmates of ID NO 14/09-14/14
Second year First semester of B . Sc Hon’s
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
CHITTOGONG VETERINARYAND ANIMAL SCIENCE
UNIVERSITY, KHULSHI, CHITTAGONG.

3. Tomato ketchup, made primarily from tomatoes,
usually to be served as part of a dish. It is made from
stained tomato juice or pulp and spices, salt, sugar and
vinegar, with or without onion and garlic, and contains
not less than 12 percent tomato solids and 25 percent
total solids.
It is also used as a food decorator.

4. MATERIALS AND RECIPIE
TOMATO PULP – 3kg SALT – 10g/kg SUGAR – 75g/kg
CHOPPED ONION – 50g/kg GARLIC – 5g/kg GINGER – 10g/kg
RED CHILLI POWDER – 5g/kg OTHER SPICES

5. PRESERVATIVES
VINEGAR – 25 ml SODIUM BENJOATE – 0.25g/kg final product

6. PROCEDURE
TOMATOES
WASHING
Ripe, fresh and red tomatoes
are preferred to make
tomato ketchup.
Tomatoes are washed by
running tape water of
normal temperature, water
flow should not be so speed
to damage tomatoes.

7. CUTTING AND CHOPPING
Sorted tomatoes are cut into
pieces as small as possible; as it is
helpful of juice extraction
SORTING AND TRIMMING
Sorting and trimming done
personally on the basis of color,
softness, glossiness. Damaged
tomatoes are rejected.

8. BLANCHING
PULPING
Here chopped tomatoes are heated
at 70-90 degree Celsius for 3-5
minutes. This is due to
deactivation of enzyme and also to
soften of tomato, which helpful for
pulping.
Tomatoes are pulped by using a
perforated basket. By this process
smooth, clear pulp can be stained.

9. COOKING WITH 1/3 OF SUGER
COOKING WITH SPICE BAG
Tomato pulp is cooked with
one third of sugar has taken,
till the volume becomes one
third of original volume.
The spice bag is put in pulp
and pressed occasionally.

10. All spices except salt and
sugar are taken in a bowl.
The spices in bowl, are mixed
throughout with small amount
of vinegar.
Then the mixture is taken in a
clean cloth bag.

11. COOKING WITH 1/3 OF SUGER
COOKING WITH SPICE BAG
Tomato pulp is cooked with
one third of sugar has taken,
till the volume becomes one
third of original volume.
The spice bag is put in pulp
and pressed occasionally.

12. COOKING TILL THE VOLUME
BECOME 1/3 OF ITS ORIGINAL
VOLUME
ADDITION OF SALT AND SUGER
AETER REMOVTNG SPICE BAG
After removing spice bag the
pulp is cooked with all
remaining salt and sugar of
recipe till the total soluble
solid become 25%, measured
by refractometer.

13. BOTTLING AND STORAGE AT
AMBIENT TEMPERATURE
ADDITION OF VINEGAR AND
PRESERVATIVE
Vinegar and sodium benzoate
is added as preservative for
inhibition of microbial growth
and spoilage of tomato
ketchup.
Now this tomato ketchup is
ready to serve with various
types of food as a side dish or
appetizer.
Tomato ketchup is filled hot
into bottle at 88 degree Celsius.

14. NUTRITIONAL FACTS OF TOMATO KETCHUP
AMOUNT : Per 245 g
Calories : 70
Total fat : 0.4 g
Sodium : 27 mg
Potassium : 811 mg
Total carbohydrate : 16 g
Protein : 3.2 g
Vitamin A : 21%
Vitamin C : 28%
Vitamin B-6 : 10%
Iron : 13%
Magnesium : 9%
Calcium : 3%