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How Is Ketchup Made in The Factory?

Ketchup is a widely used condiment in cooking, but how is it made? Ketchup is usually mass-produced in factories, so how is ketchup made in the factory?

how is ketchup made in the factory 

1. Raw material selection and harvesting

The production of ketchup begins with the selection of tomatoes. Factories usually select tomato varieties with high ripeness, high sugar content and moderate acidity to ensure the taste and quality of the ketchup.

 

2. Cleaning and inspection

After picking, tomatoes are transported to the plant for washing. The washing process usually uses large quantities of water and mechanical equipment to remove soil, impurities and pesticide residues from the surface of the tomatoes. The cleaned tomatoes are also inspected to screen out those that do not meet the required quality standards.

 

3. Peeling and grinding

Tomatoes that have been cleaned and inspected move on to the peeling and grating stage. Peeling is usually done by blanching or steaming, where the tomatoes are placed in hot water or steam for a short period of time to loosen the skin, which is then mechanically removed. The peeled tomatoes are then fed into a grinder for further processing.

 

4. Heating and concentration

The ketchup is fed into the heating equipment for cooking. During the cooking process, the water evaporates and the ketchup is gradually concentrated. In order to achieve the desired consistency, the cooking process usually lasts for a certain period of time and requires constant stirring to prevent a mushy bottom.

 

5. Filling and sealing

The ketchup is fed into the filling equipment and filled into pre-sterilized bottles or jars. Immediately after filling, the containers are sealed to ensure product hygiene and freshness.

 

6. Pasteurization

Sealed ketchup also needs to be pasteurized, i.e., heated at high temperatures for a short period of time to kill any microorganisms that may be present and to extend the shelf life of the ketchup. The pasteurization process must control the temperature and time to ensure the sterilization effect without destroying the nutrition and flavor of ketchup.

 

7. Cooling and packaging

Pasteurized ketchup needs to be cooled quickly to prevent quality degradation caused by continued heating. Once cooled, the ketchup is labeled and packaged ready for market.

 

Above is the steps of making ketchup in factory, each step needs professional equipment to complete, if you want to know more about ketchup production equipment, you can contact us. (Email: sherry@machinehall.com)


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