Ketchup, also known as jam, ketchup, marmalade and ketchup, is a condiment. Originally, recipes used ingredients such as egg white, mushrooms, oysters, grapes, mussels or walnuts, but now the unmodified term usually refers to ketchup.

Ketchup is a sweet and rich seasoning, usually made of tomatoes, sugar and vinegar, with various seasonings and spices. Specific spices and flavors vary, but usually include onions, five spice, coriander, cloves, cumin, garlic and mustard, and sometimes celery, cinnamon or ginger.

Heinz's market leaders in the US (60% market share) and the UK (82%). Hunt's has the second largest share of the US market, less than 20%. In most parts of the UK, Australia and New Zealand, ketchup is also known as "ketchup" (the word means fresh pasta sauce from the rest of the world) or "red sauce" (especially in Wales).

Ketchup is most often used as a condiment, usually hot food, or fried or greasy: French fries, hamburgers, hot dogs, tender chicken meat, French fries, hot sandwiches, meat pies, boiled eggs, and baked or fried meat. Ketchup is sometimes used as the basis or an ingredient of other condiments and condiments, and its flavor can be copied as an additive for snacks (such as chips).

Many tomato sauce variants were created, but tomato based versions did not appear in other types of ketchup until about a century later. The recipe for tomato sauce, which was made as early as 1817, still retains the flavor of anchovies, which betrayed their ancestors:

By the mid-1850s, anchovies had been discarded.

James Mease published another recipe in 1812. In 1824, Virginia housewives (an influential 19th-century Cookbook by Mary Randolph, Thomas Jefferson's cousin) came up with a ketchup recipe using ketchup. American chefs also began to add sweet ketchup in the 19th century.

With the development of the century, ketchup became popular in the United States. Tomato sauce has long been popular with fresh tomatoes. People don't hesitate to eat tomatoes, which are part of a highly processed product that has been cooked and infused with vinegar and spices.

Ketchup is sold by local farmers. Jonas Yerkes is hailed as the first American to sell ketchup in a bottle. By 1837, he had produced and distributed condiments nationwide. Soon after that, other companies followed suit. F. & J. Heinz introduced ketchup in 1876. "The blessing of mother and other women in the family!" the ad read The slogan suggests a long and complicated process to produce tomato sauce in Italy. Home. With the production of industrial ketchup and the demand for better preservation, the large increase of sugar content in ketchup has led to our modern sugar and vinegar formula. In Australia, it wasn't until the end of the 19th century that sugar began to be added in small amounts to ketchup, but today's ketchup contains about the same amount of sugar as American ketchup, and the proportions of tomatoes, salt and vinegar were different in early recipes.

In 1913, Webster Dictionary defined "tonic" as: "seasoning made of mushrooms, tomatoes, walnuts, etc. It's also written as ketchup.

In the debate about using sodium benzoate as preservative of condiment, modern tomato sauce appeared in the early 20th century. Harvey W. Wiley, the father of the U.S. Food and drug administration, challenged the safety of benzoates banned under the pure food and Drug Act of 1906. In response, entrepreneurs, including Henry J. Heinz, sought an alternative formula to eliminate the need for the preservative. Research by Katherine biting, a micro roboticist at the U.S. Department of agriculture, in 1909 showed that increasing sugar and vinegar content in products without the use of artificial preservatives could prevent corruption. She was assisted by her husband, arvil biting, an official of the agency.

Before Heinz (and his innovators), commercial ketchup was watery, in part because of the use of immature, low pectin tomatoes. They have less vinegar than modern ketchup. By curing ripe tomatoes, the demand for benzoate is eliminated without deterioration or taste deterioration. However, the changes caused by the desire to eliminate benzoate have also changed [need to be clarified], and some experts (such as Andrew Smith) believe that tomato sauce has become the main seasoning in the United States, which is crucial.

Tomato processing plants receive fresh tomatoes that can be turned into a variety of products, one of which is ketchup. This process starts with cleaning tomatoes before handling to remove all external dirt and foreign matter from the skin. After inspection, damaged, spoiled or unwanted tomatoes will be cleaned manually. Throughout the initial stages, tomatoes are usually transported with water to avoid bruising.

After classification, cleaning and shredding, they enter large steel drums for preservation / pre cooking and destroy any bacteria that may be harmful to the remaining processing time and consumers after production. The juice will be extracted through the juice extraction system. The skin, seeds, stems and fibers of fruit are separated from the liquid by a process called pulping. After separation, tomato juice and pulp are filtered and processed into ketchup. Through more filtration and screening, remove all excess pulp, you can get a smoother tomato sauce consistency.

Tomato sauce processing includes adding other ingredients, cooking, more screening and filtering, degassing, packaging and cooling.

After the juice is filtered, other ingredients are added to the mixture to achieve the desired taste and consistency. Some of the main ingredients used to make ketchup include sweeteners, vinegar, salt and spices, and flavorings. These additions are usually integrated in a later process, with the exception of adding spices at the beginning. The temperature must be monitored at all times throughout the process to ensure that all ingredients have been added and properly absorbed. The air is then removed to prevent oxidation, maintain proper color and inhibit the growth of any harmful bacteria. Before packaging, heat the ketchup to approximately 190 ° f (88 ° C) to prevent contamination.

Immediately after packaging, seal the bottle to maintain freshness and shelf life of the product. The final step is to cool the product with cold air or water to maintain its flavor.

Different manufacturers will post all necessary nutritional and other legal information on their products as required.