What is the food culture of tomato paste sauce?
|Tomato paste sauce is a sauce-like concentrated product of fresh tomatoes that was first invented by the Chinese in the 19th century. It has a bright red sauce and a unique flavor of tomato. It is a characteristic seasoning and is generally not directly imported. Tomato paste sauce is made up of ripe red tomatoes after being crushed, beaten, and peeled off, such as skin and seeds, and then concentrated, filled, and sterilized. Tomato paste sauce is often used as a cooking ingredient for fish, meat and other foods. It is a seasoning for color, acid, fresh and fragrant. The use of tomato paste sauce is an important flavoring content that forms the flavor of Hong Kong and Cantonese cuisine.|
Modern tomato paste sauce began in the early 20th century. The direct cause of its emergence is the discussion of the use of sodium benzoate. Harvey Willy, the father of the US Food and Drug Administration, questions the safety of benzoic acid. Entrepreneurs, especially H. J. Heinz, began looking for substances that could be used to replace benzoic acid.
Previous tomato paste sauce is very thin, due to the use of immature tomatoes with less pectin content. The vinegar contained in the ketchup was also less than today. By picking ripe tomatoes as raw materials, it is not necessary to use benzoic acid in ketchup, and its taste is not worse than that of earlier ketchup. Some experts believe that this change in raw materials not only removes the use of benzoic acid, but also changes its taste, and it is this change in taste that makes it a widely used condiment today.
Previous tomato paste sauce has two flavors: bitter and salty. But after switching to mature tomatoes and adding more tomato flesh, the ketchup also gained an umami taste. It also gets sour and spicy by adding more vinegar. Its sweetness is doubled without benzoic acid. The blend of these five flavors makes the ketchup very delicious.