The process chart of making tomato katchup
The process chart of making tomato katchup nEBo2
The procedure how to make katchup from tomatoes has been delineated by the supplied process chart which commenced from the collection of tomatoes and ended with the departuring of finished product in mega-market.
On scrutinizing, it is conspicuous that initially, the tomatoes are picked from the plants and gathered it in the baskets. Before transporting the tomatoes in the industry, the shotting of it takes place. It is seprated down appropos to their better or worse quality. Following this, the pulp, seeds as well as stalk are removed from each and every tomato. After removing waste material, tomatoes are collected in a large container.
Probing further, tomatoes are crushed; besides it, sugar, vinegar, salt as well disolved simultaneously in the liquid. Afterwards, the liquid ia boiled on fire and leave it for two hours. Eventually, the souce is ready. To add on, labelling takes place on the bottels of katchup. The quality of it controlled under inspection. Moreover, the bottels are packed in the boxes, sent to superstores where buyers can purchase it. Lastly, the tomato-katchup is consumed with humburger and fries.
The procedure how to
make
katchup
from tomatoes has
been delineated
by the supplied process chart which commenced from the collection of tomatoes and ended with the
departuring
of finished product in mega-market.
On scrutinizing, it is conspicuous that
initially
, the tomatoes
are picked
from the plants and gathered it in the baskets.
Before
transporting the tomatoes in the industry, the
shotting
of it takes place. It is
seprated
down
appropos
to their better or worse quality. Following this, the pulp, seeds
as well
as stalk
are removed
from each and every tomato. After removing waste material, tomatoes
are collected
in a large container.
Probing
further
, tomatoes
are crushed
;
besides
it, sugar, vinegar, salt
as well
disolved
simultaneously
in the liquid. Afterwards, the liquid
ia
boiled on fire and
leave
it for two hours.
Eventually
, the
souce
is ready. To
add
on, labelling takes place on the
bottels
of
katchup
. The quality of it controlled under inspection.
Moreover
, the
bottels
are packed
in the boxes,
sent
to superstores where buyers can
purchase
it.
Lastly
, the
tomato-katchup
is consumed
with
humburger
and fries.