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Tomato Ketchup Production Process

The document outlines the step-by-step process of making tomato ketchup, starting from the manual harvesting of tomatoes to the final packaging for retail. Selected tomatoes are peeled, crushed, and mixed with sugar, vinegar, and salt before being boiled and bottled. The finished ketchup undergoes quality control and is then distributed to supermarkets and restaurants for consumption, particularly enhancing the flavor of fast food like hamburgers.

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13 views1 page

Tomato Ketchup Production Process

The document outlines the step-by-step process of making tomato ketchup, starting from the manual harvesting of tomatoes to the final packaging for retail. Selected tomatoes are peeled, crushed, and mixed with sugar, vinegar, and salt before being boiled and bottled. The finished ketchup undergoes quality control and is then distributed to supermarkets and restaurants for consumption, particularly enhancing the flavor of fast food like hamburgers.

Uploaded by

Ân Thiên
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

Writing-MidTERM TEST- đề B : The process of making tomato ketchup gia bao

The diagram delineates a step-by-step tomato ketchup-making procedure

In general, the process consists of three main phases, beginning with collecting tomato and culminating
in being use  what being used? to enhance food’s flavor.

The initial step commences when tomatoes are harvested manually from plantations. Subsequently,
only tomatoes that reach the requirement meet the requirements of the selection process can be
delivered to the factory for further treatment. Followed by, selected tomatoes skin will be peeled of as
well as removing their seeds, stalk. The second phase begins when peeled tomatoes are led to a
container to be crushed. After being crushed, sugar, vinegar and salt are added to form a desirable
flavor for the ketchup. They are then boiled and being left for two hours to calm down.

The next step occurs when ketchup are formed and then purred to the glass bottle. They are then
labeled, followed by being undergone a quality control process prior to being packaged in boxes.
Ultimately, those ketchup boxes are moved by a container to supermarket for retail sales and being
used to enhance food flavor.

Eventually, cargos containing ketchup are dispatched to supermarkets and restaurants for consumption,
by using ketchup to enhance the flavor of fastfood, typically hamburger. Gia Bao

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