FIELD: food-processing industry. SUBSTANCE: ketchup sauce comprises 30% tomato paste, modified starch, salt, sugar, water, 80% vinegar, red pepper, stabilizer, potassium sorbate, sodium benzoate, garlic powder, onion, and carrot. Onion and carrot piece length and width is 3-5 mm. Tomato ketchup sauce further comprises Bulgarian red pepper or sweet pepper and Bulgarian green or sweet pepper with 4-9 mm length and width pieces. Components are used in the following ratio per 1,000 kg of ready product, kg: 30%-tomato paste 120-200; modified starch 20-27; stabilizer 2; salt 22-27; sugar 100-120; potassium sorbate 0.4; sodium benzoate 0.7; 80% vinegar 5.4-6.0; red pepper 0.3-0.5; garlic powder 1.5; onion 8.0-12.5; Bulgarian green or sweet pepper 25-45; Bulgarian red or sweet pepper 25-45; carrot 7-15; water the balance. Sauce may comprise Bulgarian green pepper, sweet dry pepper or sweet frozen pepper instead of Bulgarian green or sweet pepper, and Bulgarian red pepper or sweet dry or sweet frozen pepper instead of Bulgarian red pepper. Dried or frozen onion and carrot may be used as onion and carrot. Red food grade dye may be additionally introduced. EFFECT: wider range of food products such as sauces, wide range of usage, and increased shelf life. 10 cl
