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10g sachet tomato ketchup

Ingredients: water, tomato sauce, sugar, fructose syrup, vinegar, food additive (hydroxypropyl 2 starch phosphate, potassium sorbate, xanthan gum), salt, spices.

Edible method: used for seasoning, direct eating or cooking Product color: red

Net weight:10g/bag

bag/ctn: 600 bags / Carton

Carton Size:  320*270*145mm

Advice: Do not eat if there is a swelling can

Product standard number: SB/T 10459

Food production license number:QS440103070194

Storage conditions: stored at 0-30 ° C in the dark, refrigerated after opening

Place of Origin: Guangzhou City, Guangdong

Shelf life: 12 months

Production date: see seal

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Ingredients:  water, tomato sauce, sugar, fructose syrup, vinegar, food additive (hydroxypropyl 2 starch phosphate, potassium sorbate, xanthan gum), salt, spices.

Edible method:  used for seasoning, direct eating or cooking Product color: red

Net weight:  10g/bag

bag/ctn:  600 bags / Carton

Carton Size:  320*270*145mm

Advice:  Do not eat if there is a swelling can

Product standard number:  SB/T 10459

Food production license number:  QS440103070194

Storage conditions:  stored at 0-30 ° C in the dark, refrigerated after opening

Place of Origin:  Guangzhou City, Guangdong

Shelf life:  12 months

Production date:  see seal


Ketchup is a sweet and tangy sauce typically made from tomatoes, sweetener, and vinegar, with assorted seasonings and spices. The latter vary by recipe, but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger
Tomato ketchup
Many variations of ketchup were created, but the tomato-based version did not appear until about a century later after other types. One version of the recipe was created by Sandy Addison and published in an American cookbook, The Sugar House Book.
1. Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
2. Stir them to prevent burning.
3. While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
4. Boil over a slow fire till quite thick, stir all the time.
5. Bottle when cold.
6. One hundred tomatoes will make four or five bottles and keep good for two or three years.

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