The provided diagram illustrates the comprehensive process of manufacturing tomato ketchup, which is delineated through a series of 15 sequential steps.
This meticulous procedure commences with the harvesting of tomatoes and culminates with the product’s enjoyment alongside various dishes.
Initially, the process begins with the picking of tomatoes, which are subsequently sorted into acceptable and defective categories. The good tomatoes are then transported to the processing facility, where they undergo essential preparation, including the removal of stalks, seeds, and skins. Following this, the tomatoes are placed into a large container, where they are crushed to produce a puree. To enhance the flavor profile, sugar, vinegar, and salt are introduced into the mixture before it is subjected to boiling. This heating stage serves to concentrate the flavors and achieve the desired consistency in the ketchup.
Once the boiling process is completed, the concoction is allowed to cool for approximately two hours before it is bottled. The packaging phase includes filling bottles with the prepared ketchup, followed by the application of labels that provide pertinent product information. A rigorous quality control procedure ensues to ensure safety and palatability for consumers. Finally, the bottled ketchup is packaged for distribution to retail outlets, where it is made available for purchase, ultimately culminating in its use as a condiment for hamburgers and fries.