Ketchup: Methods of Manufacture; Microscopic Examination (Classic Reprint)
Language: English
Published by Forgotten Books, 2024
- Softcover
- New
Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
£ 13.57
Quantity: Over 20 available
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Print on Demand. This book explores the history, manufacture, and composition of ketchup, from its origins as a fermented tomato sauce to the modern-day commercial product. The author traces the evolution of ketchup production, from the natural fermentation method to the use of preservatives and the development of non-preservative ketchup. The book also delves into the different methods used to make ketchup, including the selection and preparation of tomatoes, the use of spices, and the cooking process. It highlights the importance of sanitation, sterilization, and processing in ensuring the safety and quality of the final product. The author emphasizes the importance of using whole, sound, ripe tomatoes and the role of specific gravity in determining the consistency of ketchup. The book concludes by examining the factors that affect the keeping quality of ketchup, including the concentration of tomato solids, the addition of sugar and vinegar, and the use of spices. This book offers a comprehensive understanding of the methods and techniques involved in ketchup production, making it a valuable resource for manufacturers, food scientists, and anyone interested in the history and science of this beloved condiment. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.…
Seller Inventory # 9781331945123_0
- Title
- Ketchup: Methods of Manufacture; Microscopic Examination (Classic Reprint)
- Author
- A. W. Bitting, K. G. Bitting
- Publisher
- Forgotten Books
- Publication year
- 2024
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1331945127
- ISBN 13
- 9781331945123
- Seller catalogs
- Biology
It is but natural that a product of this kind should vary greatly in flavor due to the selection and quantity of spices, salt, sugar, and vinegar used, and in consistency due to the degree of con centration and fineness with Which the base has been comminuted. Most of the recipes for home made ketchup call for rather liberal spicing and long cooking so that they have a fairly heavy body. These insure good keeping quality, but impart a dark color to the product.
The manufacture of ketchup upon a large com mercial scale is of rather recent development and is confined almost wholly to the use of tomatoes as a base. There was little ketchup or the kind best known at present made prior to 1890, as most ketchup was made by what was known as the natural fermentation method, that is, allowing the tomato pulp to ferment spontaneously and using the solid portion for stock. This method was continued, though on a decreasing scale, until 1908, at which time it was practically prohibited. Beginning about 1890, ketchup was made from fresh pulp and barrel stock without fermentation, the fermentation being prevented by the use of a preservative. The method is still in use. The first extensive manufacture of. Non-preservative ketchup began about 1908, though a few firms had been making it prior to that time, the pioneer probably being E. C. Hazard, of Shrews bury, New Jersey.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Forgotten Books
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Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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Forgotten Books publishes hundreds of thousands of rare and classic books.
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.
The digital edition of all books may be viewed before purchase if you request a sample.
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