Tomato Paste (Ketchup) and Its Characteristics in Iran
Tomato paste is one of the most important and widely used ingredients in Iranian cuisine. This product is not only used as a condiment and flavor enhancer in dishes but also offers numerous health benefits due to its rich content of vitamins and nutrients. In this article, we will examine the features, properties, and methods of preparing Iranian tomato paste.
Characteristics of Iranian Tomato Paste
Iranian tomato paste is typically made from fresh, high-quality tomatoes. It has a vivid, thick red color and a sweet, pleasant taste. Key features of Iranian tomato paste include:
High Quality:
Usually produced from organic tomatoes free from chemical additives. Unique Flavor and Aroma: Due to the specific types of tomatoes used and traditional preparation methods, it has a distinctive and delicious flavor. Nutritional Richness: Packed with vitamins, especially vitamin C, and antioxidants that help strengthen the immune system. 2. Properties of Tomato Paste Tomato paste possesses several health benefits, including:
Disease Prevention:
The antioxidants present in tomato paste can combat free radicals and prevent chronic diseases.
Cardiovascular Support:
Regular consumption helps reduce the risk of cardiovascular diseases.
Digestive Improvement:
It aids in enhancing gastrointestinal function and increasing nutrient absorption.
Health Benefits:
Rich in vitamins A, B, C, K and minerals such as calcium, potassium, magnesium, phosphorus, arsenic, cobalt, and iron.
Provides energy and boosts overall body strength.
Contains glucose, fructose, sucrose, and all amino acids except tryptophan.
The primary pigment in tomatoes, lycopene, gives it its red color.
Tomato skin contains abundant carotenoids, which are absorbed by human intestinal cells.
Methods of Preparing Iranian Tomato Paste Making tomato paste at home is a simple process that can ensure the quality of the final product. The steps are as follows:
Selecting Fresh Tomatoes:
Choose ripe, high-quality tomatoes.
Washing and Chopping:
Thoroughly wash the tomatoes and then chop them.
Cooking:
Place chopped tomatoes in a pot and cook over low heat until soft and the water evaporates.
Passing Through a Sieve:
After cooking, pass the mixture through a sieve to separate the skin and seeds.
Reducing:
Return the liquid to heat until it thickens.
Packaging:
Pour the thickened tomato paste into clean, dry jars and store in a cool place.
Characteristics of Good and Quality Tomato Paste:
- Should be uniform and transparent.
- Free from impurities and lumps.
- Bright red color without off-flavors (moldy taste or smell).
- Should not be dark in color.
- Consistency should be good.
- Must include production date, expiration date, standard mark, factory location, storage conditions, storage duration, license number, and health approval.
How to Test Tomato Paste
Quality Pour a spoonful into a white dish and wait a few minutes. If no water separates from it, the tomato paste is of high quality.
Preparation of High-Quality Tomato Paste in Manufacturing Plants:
Initially, producers procure high-quality tomatoes from farms and farmers. These premium tomatoes are sourced from various regions across Iran; however, the optimal variety for Shiraz Province is considered the best for tomato paste production.
This regional preference has led to variations in the quality of tomato paste produced by different factories. It is important to note that tomatoes from other regions also possess relatively good quality, and this does not mean that all manufacturers are obligated to source tomatoes exclusively from Shiraz.
Summer is the prime season for harvesting and purchasing high-quality tomatoes. In September, producers typically purchase tomatoes from farms and transfer them to their manufacturing facilities.
Following the transfer of tomatoes to the factory, the next step involves separation and washing. During this phase, tomatoes are cleaned automatically using specialized equipment. Simultaneously, healthy tomatoes are separated from damaged ones by manual labor. Subsequently, the cleaned and sorted tomatoes enter the primary crushing machine, where they are chopped.
The crushed tomatoes are then partially cooked using steam. Next, the tomato juice, along with pulp and seeds, is separated from the skin and seed residues via high-capacity filtering devices and proceeds to the main cooking stage. During this cooking phase, the temperature is adjusted according to customer specifications to achieve the desired concentration.
The product is then transferred by dedicated pumps into a balancing tank, heated to a high temperature to facilitate filling (salt and flavoring agents are added at this stage).
In the subsequent step, the paste is directed to the packaging section, where filling machines deposit it into empty cans while still hot, sealing them promptly. The filled cans then enter a pasteurization tunnel. After passing through the tunnel and undergoing quarantine to ensure safety, the cans proceed to the shrink-wrapping stage and are prepared for market distribution
Our Recommendation:
Due to its properties, once opened, tomato paste tends to mold quickly. We suggest transferring the contents immediately into a glass container after opening, sealing it tightly. Also, always use a clean, dry spoon when taking out the paste. (Doing so will prevent or delay mold growth on the product.)
Conclusion
Iranian tomato paste, as a fundamental ingredient in Iranian cooking, not only adds delicious flavor to dishes but also offers nutritional and health benefits. Preparing it at home allows you to enjoy its quality and flavor, enabling you to serve healthy and tasty meals to your family
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