How to make ketchup and how to make ketchup?

Ingredients. Tomato 500 g.

Accessories. 1 lemon 50 grams of rock sugar.

Steps to make ketchup.

1.Blanch the tomatoes in boiling water, peel off the skin of the blanched tomatoes and cut them into cubes.

2.Put the diced tomatoes in a blender and puree, and pour the beaten tomatoes into a small soup pot.

3.Add rock sugar to the tomato puree in the pot, turn to low heat and slowly boil until slightly viscous, stirring constantly halfway to avoid sticking to the pan.

4.When it is thick and "sauce", squeeze in the lemon juice and continue to boil for 2 to 3 minutes.

Tips: Preservation of ketchup:

1. Lemon is a good antioxidant that prolongs the shelf life of tomato paste.

2. It is recommended to use a glass container with a lid that can be sealed with high heat resistance when putting tomato sauce, and wash it with boiling water before use, and keep the bottle dry.

3. When taking jam from the bottle, use a clean and waterless spoon, it is best to eat as much as you want, and close the bottle tightly after taking it out.

4. Homemade ketchup is stored in the refrigerator and can be stored for 7 days.

Peel the tomatoes and beat them into juice, put the tomato juice in a pot and boil, then add rock sugar to continue boiling, come and learn!

Without adding a drop of water, "Tomato Crisp".

Cut the tomatoes with a knife, blanch them in boiling water, peel and cut them into pieces, add rock sugar and boil.

Today I will share with you a food tutorial, which is simple to operate and delicious.

How to cook ketchup? Stir the large tomatoes into a crush, pour them into the pan and add rock sugar, stir and then add lemon juice, the taste is pure, you can try it.

How do you make homemade ketchup? Cut the tomatoes into crosses, steam them in a pot, simmer for an hour, cut the skin and cut into pieces, squeeze the juice, add sugar, salt and white vinegar and stir well.

Bald head strong with the same ketchup, learn together!

Homemade ketchup for 12+ babies.

Method 1; Take a few fresh tomatoes and pass them over with hot water to soften the surface of the tomatoes and wrinkle them.

Remove the epidermis and cut into cubes. Boil in a pot, form a paste, and store it in a cool place.

Method 2: Take a few fresh tomatoes, wash them, and remove the roots and skin.

Put it in a utensil and mash it, pour it into a stainless steel basin, boil over high heat, and then steam over low heat. Stir carefully while cooking. Store in a cool place.

After the ketchup is ready, you can add some salt or sugar according to the taste, and eat it with snacks or put some in it before cooking, the effect is better.

Satisfied, thank you.

Stir up a pot of hot water, add tomatoes and simmer for 2 minutes after the water boils, and the tomatoes will automatically peel.

After peeling, cut the tomatoes into small pieces.

Put the diced tomatoes in a juicer and beat them to juice.

Pour the tomato juice into a pot and add the granulated sugar and lemon juice.

Bring to a simmer over low heat, and don't forget to stir!

Cook until the desired sauce is thick.

Blanch the tomatoes in boiling water, peel them, remove the stems and cut them into cubes. Then use a juicer to break it, pour it into a pot, add an appropriate amount of rock sugar, boil it over medium heat until thick, then turn to low heat, squeeze in lemon juice, four grams of salt, and boil until delicate to make delicious tomato sauce.

The tomato sauce is very simple, use fresh tomatoes and mash them, then add the sauce and so on to marinate them to make ketchup.

First of all, the tomatoes are chopped, then put in a pot and boil all the time, add some white sugar, and then boil it and keep boiling, which is very sweet and sour.

Start by taking half a lemon juice and set aside. Cross the tomato peel and boil in boiling water for one minute, the whole tomato skin will be scalded, and the blanched tomato can be easily peeled. Cut the tomatoes into small pieces and beat them in a food processor.

Squeeze the tomato juice, put it in a non-stick pan, put rock sugar, turn to low heat after boiling over medium heat, keep stirring, boil over low heat, turn for about half an hour, pour in lemon juice when the tomato juice becomes very thick, and stir-fry for two or three minutes.

Ingredients: 500g tomatoes (about 3), 30g rock sugar, 3g cornstarch, a little lemon. （ps：

The tomato sauce made from these tomatoes is about 250g, and I want my family to eat it together, so I made a little more. If you think it's too much, mothers can reduce the amount of tomatoes. Regarding rock candy, this is the amount for babies.

If you want to eat it as an adult, you can increase the amount of rock candy according to the taste. ）2

5g of corn starch, put in 10g of water, stir well, make water starch, set aside. 3

Take 5 grams of lemon juice and set aside. (PS: Lemon juice is used to make the tomato sauce that can be stored for a long time.) ）4

Wash the tomatoes and cut the "+" at the top. 5

Pour in boiling water and cover the tomatoes. 6

Peel the tomato skin and blanch the tomato in boiling water to make it easier to peel ha. 7

Cut the tomatoes into small pieces. (PS: If you give it to a baby, you can remove the seeds from the tomato, so that it won't be very sour.) ）8

Place the chopped tomatoes in a blender. (PS: There is no need to add water ha, because there is a lot of water in tomatoes.) ）9

Stir the tomatoes well and puree them into a fine tomato puree. 10

Put the tomato puree in a pot and add the rock sugar. 11

Bring to a boil over high heat, stir well, until all the rock sugar is melted, stirring constantly. 12

After boiling over high heat, turn to low heat, add water starch (water starch will precipitate, stir well, and then put it in a pot), lemon juice, stir-fry the whole process, and stir constantly. (PS: Be sure to keep stir-frying throughout the whole process to prevent the pot from sticking.)

Lemon juice is added to make the ketchup last longer. ）13

Stir-fry almost until it reaches this state, and it becomes a thick paste. (PS: You can taste the sweetness and sourness, and if you feel sour, you can add some rock sugar in moderation.)

The longer you sauté, the thicker the ketchup will be. Adjust the stir-fry time according to your personal preference. The soup may spill during the stir-frying process, so mothers should be careful. ）

Material: Main material.

5 tomatoes.

Adjuncts onions. Half a bay leaf-bay leaf.

2 slices of honey. 45 ml.

60 ml of white vinegar.

Starch 45 grams.

10 grams of table salt.

Tomato sauce preparation.

1.Rinse the tomatoes and onions. Remove the stems and peel the tomatoes.

2.Cut off the head and tail of the onion and cut into shreds.

3.Place the large chopped tomatoes and onions in a blender.

4.Squeeze out the juice of fruits and vegetables, and do not strain out the dregs.

5.Take a spoonful of fruit and vegetable juice, mix well with starch and set aside.

6.Put the fruit and vegetable juice into a small pot, put in the bay leaf, turn to low heat after boiling, stir while cooking, until the fruit and vegetable juice becomes slightly thick, then take out the bay leaf, add honey, white vinegar, salt, mix thoroughly, then pour in the starch juice, cook until thick, turn off the heat.

7.Take a clean, hot water scalded and drained bottle, put it in the ketchup and seal it for storage. Because the tomato sauce made by yourself does not add anything, it has a short shelf life, so remember to keep it in the refrigerator for at least 30 days.

Today I will share with you a food tutorial, which is simple to operate and delicious.

Bald head strong with the same ketchup, learn together!

Homemade ketchup for 12+ babies.

Cut the tomatoes. Use a sharp kitchen knife to roughly cut the tomatoes into small pieces.

Plum-shaped tomatoes are especially good for this, but you can also use any other species of tomato that is produced in the summer. Smaller tomatoes are usually sweeter and lighter, making them unsuitable for tomato sauce. Larger tomatoes are delicious.

For the richest flavors, you have to use a variety of tomatoes.

Tomato slices should be cut into pieces about centimeter thick.

Heat the oil in a large saucepan. Add 60 ml of olive oil to a centimeter pot and heat over high heat.

For a perfect taste, extra virgin olive oil is preferred. Other levels are OK as well. If you don't have olive oil in your pantry, you can use canola oil or plain vegetable oil.

Allow the oil to preheat for a few minutes before proceeding with the other steps.

Cook the tomatoes slightly with salt. Put the tomatoes in a saucepan, season with a pinch of salt, and bring them to a boil until the tomatoes are soft.

When you put the tomatoes in the water to boil, be aware that the tomatoes may splash with water. To reduce splashing, you can use a high-walled cooking pot.

Stir the tomatoes constantly while cooking.

Once the tomatoes are added, the water reaches the boiling point and the tomatoes should be very soft. Cook for about 8 minutes.

Once the tomatoes are soft enough, they can be removed from the stove and cooled slightly.

How much salt to add depends on your own taste. For reference, you can put about milliliters of salt for every 5 plum-shaped tomatoes or 2 steak tomatoes.

If you want a richer flavor, when the tomatoes are soft, you can add three cloves of minced garlic and two bay leaves. [1] Just make sure that the tomato sauce used as an adjunct to the dish has enough garlic flavor.

If you want a unique and super delicious tomato sauce, you can add a teaspoon (15ml) of soy sauce instead without salt. [2]

Peel and remove seeds. Once the tomatoes have cooled slightly, put the tomatoes in a grinder and stir to separate the seeds and skins from the juice and jam.

Use the best grinder to grind the disc so that the seeds can be picked out.

If there is no grinder. You can separate the peel and seeds. Peel the tomatoes before they are soft in the pan and press them on a firm strainer to remove the seeds. [3]

An easy way to remove seeds is to blanch each tomato in boiling water for 15 to 20 seconds before making the tomato paste, then quickly place the tomatoes in ice water. That's when the skin of the tomato will be peeled well.

Once this process is over, there will be dilute tomato juice.

To steam for about 30 minutes, I can pour the effect of sterilization and disinfection, which is also the basis for the bad tomato sauce in the later stage.

It's easy to say, a few fresh tomatoes, a large glass bottle, and both large and small sips.

1. Sterilize the container, boil the glass bottle and lid with boiling water. The kind of glass bottles with rubber stoppers for infusions in hospitals are best. Flared glass bottles are also fine, but pay attention to the seal, and seal the bottle better.

2. Wash the tomatoes and cut them into strips and stuff them into bottles.

3. Put the bottled tomatoes in the steamer and steam them for 10-20 minutes after boiling.

4. Seal, wash your hands, take out the steamed bottle, and put it aside to dry. Boil the stopper or cap again, remove and plug tightly, and seal tightly.

5. Cool naturally, don't soak the bottle in cold water, just let it cool naturally.

Be careful to wash your hands and boil them in boiling water if you need to stuff tomatoes into the bottle with auxiliary tools, such as funnels, chopsticks, spoons, etc. Otherwise, it is easy to grow hair and deteriorate. Once it's ready, it can be left for months. I used to do it when I was a kid.

Tomato sauce preparation.

Ingredients: 700 grams of tomatoes, 100 grams of rock sugar.

Excipients: 1 lemon.

Steps: 1. The ingredients are ready, and the tomatoes are best selected to be ripe, and the color of the tomato sauce will be particularly beautiful.

2. Soak the tomatoes in boiling water for about 2 minutes, then peel them.

3. Tomatoes soaked in hot water fall off as soon as the skin is peeled off, which is particularly easy.

4. Cut the peeled tomatoes into small pieces, and it is best to remove the seeds inside, which will affect the taste.

5. Puree the tomato cubes with a food processor.

6. Pour the beaten tomato puree into a non-stick pan, put rock sugar, and start boiling, do not use an iron pot, it is best to use a stainless steel pot or a ceramic pot or a non-stick pan.

7. First boil the fire to evaporate the water, and there is no need to stir it with a wooden shovel at this time.

8. The water in the tomato puree slowly evaporates and begins to become a little thicker, change to low heat and continue to boil, and put lemon juice at this time.

9. Finally, it can be boiled to this state, it is very thick, it is the tomato sauce we usually eat, turn off the heat, let it cool and bottle.

10. The finished product is as follows.

Here's how tomato sauce is made:Ingredients: 5000g tomato paste, water.

1. Clean the tomatoes and make a cross to make a teasing knife.

2. Pour the tomatoes into boiling water and peel off the skin easily after 2 minutes.

3. Remove the stems of the tomatoes, put them in a meat grinder, and beat them to this extent in 10 seconds.

4. Pour it into the pot, bring to a boil over high heat, stir constantly, it doesn't matter if there is foam during the cooking process, and the foam will slowly disappear after a while. Cook for about 20 minutes, turn off the heat and bottle.

5. Eliminate the finished product.

Hello dear<>

Here's how tomato sauce is made:1Choose fresh and ripe tomatoes, wash and blanching for about 1 minute, remove and cool, peel and pit; 2.

Grind or stir the tomato flesh into a tomato puree; 3.Add sugar, salt, green onions, garlic and other seasonings to the tomato puree, and adjust to the appropriate sweetness and saltiness; 4.Activated charcoal treatment of tomato puree makes the pigment completely oxidation and the color turns red; 5.

The yeast is sterilized by high temperature sterilization and vacuum sealing; 6.When stored at room temperature, the shelf life of the finished tomato sauce is generally 12-18 months. The key to making tomato sauce is to choose fresh tomatoes and ensure the sterilization effect.

Fresh tomatoes are high in nutrients and have a good taste; The sterilization treatment determines the shelf life and safety of tomato paste. Adding an appropriate amount of sugar, salt and other seasonings in the production can not only increase the taste, but also can be used for preservative; Activated charcoal treatment can make ketchup redder and more aesthetically pleasing. Our process focuses on grasping the key points of production and processing of ketchup, and conveys the complete production recipe and key points analysis to users in a concise and clear language structure.

The front production method of tomato sauce is: material selection, heating and blanching, peeling and taking meat, seasoning, coloring, sterilization and fermentation, vacuum packaging. We strive to avoid overly complex expressions, and express the production method clearly in the simplest and process-oriented language, so as to provide a simple and practical operation reference for relevant processing enterprises or families.

I will continue to pay attention to the latest progress and requirements of common food processing technologies such as ketchup, and provide users with the latest product information and friendly operation guides. Thank you!