DELICIOUS KETCHUP

Invention belongs to the process and method for making delicious ketchup without harmful chemical additives and to make it different by its special taste intended for gourmets. This is accomplished in such a way that a ripe, washed and drained tomato (Solanum lycopersicun) and apples (Pirus malus) having been baked in the oven, are cooled and peeled, then these are run through a strainer of a tomato mill. The obtained mass is poured into an enamel pot and simmered as long as the trace of the ladle is not visible while stirring as deep as the bottom of the pot, then it is moved to the end of the cooker and coarse grained unrefined salt is added thereto, fine chopped celery leaf (Herba apium graveolens), oregano (Origanum vulgare) and ground capsicum (Capsicum annuum). Thereupon the mixture is again put back on the cooker and along with mixing, it is simmered for another five minutes and then poured into previously sterilized glass bottles closed with caps and once again put back in the oven until boiling, thereupon these are taken out, cover with a terry cloth and put aside there for 24 hours. Pronalazak se odnosi na postupak i recepturu gurmanskog kečapa bez štetnih hemijskih dodataka a koji odlikuje posebnim ukusom namenjenom gurmanina. Ovo je ostvareno tako što se zreo, opran i oceđen paradajz (Solarium lyco-persicum) i jabuke (Pirus malus) ispeku u rerni i nakon pečenja ohlade i oljušte, a zatim pasiraju kroz mašinu za mlevenje paradajza. Dobijena masa se sipa u emajliranu šerpu i kuva dok prilikom mešanja varjačom ne ostane trag na dnu šerpe kada se sklanja na kraj šporeta i dodaje joj se krupna nepreradena so, sitno seckani list celera (Herba apium graveolens), origano (Origanum vulgare) i tucana paprika (Capsicum annuum). Nakon toga smeša se ponovo vrati na šporet i uz mešanje kuva još pet minuta a zatim sipa u staklene prethodno sterilisane flašice koje se zatvore zatvaračima i ponovo vraćaju u remu do ključanja, potom se izvade, pokriju frotirom i ostave da odstoje 24 časa.