Because of the foreign fast food, many people fall in love with the sweet and sour taste of canned ketchup. Its partner has also increased from French fries and pizza to bread and salads. Let's teach you how to make multi-flavored canned ketchup at home.
Production method: select mature fresh tomato as raw material, remove the decayed part, soak it in clean water for 30-60 minutes to remove the residue of pesticides, and then wash it with water.
Hot blanching: the raw materials are put into boiling water for 1-2 minutes, then removed, manually removed the peel or directly with a household beater (better with a strainer, if not, can also be hand-mashed) beating, beating process No more water is added in the middle. If no filter is filtered with clean gauze to remove seeds and coarse fibers, the puree is even and delicate.
Seasoning: There are two ways to prepare ketchup. There are fresh tomatoes as raw materials for direct processing, and some are processed with filtered tomato puree. There are many types and methods and types of seasonings and spices used, but there are no certain standards, and they can be added according to individual tastes. Here are a few simple introductions:
Formula 1: 1000 grams of tomato, 76 grams of white sugar, 1 gram of cinnamon, 15 grams of refined salt, 0.5 grams of fennel, 6 grams of white vinegar, 0.1 grams of pepper, 0.5 grams of cloves, 14 grams of onion, 0.05 grams of soybean meal, 1.5 grams of garlic.
Adding method: firstly digest the spices with vinegar for 1-2 hours. When the flavor is rich, add sugar and salt. After dissolving, filter out the juice and mix it with garlic and onion mud into tomato sauce.
Formula 2: 2000 grams of tomato, 400 grams of white sugar, 150 ml of white vinegar, 50 grams of salt, 15 grams of spiced powder, the amount of onion, garlic, and a little pepper.
Adding method: Add the allspice powder to white vinegar for 2 hours, then add white sugar and salt to dissolve it completely. Mix well and pour into tomato sauce. Mix a little onion, garlic, pepper and tomato sauce. .
Concentration by heating: Pour the previously prepared tomato puree into the pot, and stir constantly to remove moisture during heating. The concentration of ketchup can be determined according to your own requirements. For example, it can be heated for 20-30 minutes on medium heat and not more than 40 minutes on the heat to avoid crucible.