The difference between tomato paste,ketchup and tomato sauce
The features of tomato paste
The tomato paste is fresh paste like concentrated products. The bright red sauce, tomatoes and unique flavor, a distinctive condiment, usually imported directly. Tomato paste from mature red tomatoes by crushing, beating, remove skin and seeds and other coarse material, enrichment, canning, sterilization is made. The tomato paste is used as the cooking of fish, meat and other food seasoning, graces, add acid to help fresh, Yuxiang condiment. The use of tomato paste is formed in Hong Kong Cantonese flavor characteristics is an important seasoning content.
The features of ketchup
Tomato sauce and tomato paste biggest difference is the addition of over seasoning, so there are lots of flavors (sweet and sour, spicy, international flavor) tomato paste is pure butter to not add any seasoning is different .. in accordance withWhat do you do dishes and usually cold meats with sauce, cooking stew fried with tomato sauce, in particular, do the pot, be sure to use the sauce, otherwise do it no taste!
Two different tastes, different purposes. The tomato sauce is used for salad, dip french fries, ketchup is cooked pizza or spaghetti, but use to do, then can not use the tomato sauce.
Method of making tomato sauce: hot pan into the refined oil, garlic and chopped onion saute, then pour the tomato sauce, mixed with soup, and transferred to the sugar, salt, pepper, and put geraniol, a small fire dries up the moisture, to pick geraniol Serve tomato sauce.
There are two tomato sauce, one is tomato paste.Another is to simply deep fry sauce like tomato machinery, and can be directly consumed or table.Tomato sauce is the most natural pull.
Timely canning concentrated a good tomato sauce, heated by the heater 90 to 95 degrees Celsius, in order to ensure that the canned vacuum, especially in the vacuum of the large canned tomato sauce canning sauce temperature must be kept above 85 degrees, a largethe part should pay attention to appropriate headspace to ensure that the degree of vacuum. Sealed immediately after packing.
In order to ensure the texture, to prevent enrichment of the surface condensate integrated crimson cover material impact sauce constitution, the concentrate before the warm-up filters to filter out the practice of any rough objects, but has mostly not to apply this process.
Some foreign tomato paste commodity practice by adding basil or basil oil. Basil is an annual vegetation aromatic leaf scent is very strong,
Put 1-2 leaves at the bottom before the general canning, and then into the tomato sauce. Application of basil oil, the need to join in the enrichment of the completed, and still Stir. The tomato sauce is typical of high-acid foods, strong corrosion of tin plate, generally use canned applications antacid coating Yiu. Each canned amount varies according to the specification, China, 70 g, 198 g, 3000 g and; o00 g loaded several.
Tomato according to the texture is thick, the heat transfer rate than invasion, Therefore, in addition to canned before a certain temperature, sealed immediately sterilization is also very important. Sterilization conditions vary according to different pot, the concentration of the sauce.
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