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Tomato juice

tomato juice, tomato juice nutrition facts
Tomato juice is a juice made from tomatoes, usually used as a beverage, either plain or in cocktails such as a Bloody Mary or Michelada

In Canada, tomato juice is unconcentrated and pasteurized, made from fine tomato pulp from ripe and whole tomatoes The stems and skins must be removed without adding water to the final juice product It may also contain a sweetening agent, citric acid and salt1

Contents

  • 1 History
  • 2 Production
  • 3 Uses
  • 4 See also
  • 5 References

Historyedit

Tomato juice was first served as a beverage in 1917 by Louis Perrin at the French Lick Springs Hotel in southern Indiana, when he ran out of orange juice and needed a quick substitute His combination of squeezed tomatoes, sugar and his special sauce became an instant success as Chicago businessmen spread the word about the tomato juice cocktail23 When people heard more about this drink the businessmen became more and more famous

Productionedit

Many commercial manufacturers of tomato juice also add salt Other ingredients are also often added, such as onion powder, garlic powder, and other spices In the United States, mass-produced tomato juice began to be marketed in the mid 1920s, and became a popular breakfast drink a few years thereafter4 In the United States, most tomato juice is made from tomato paste5 In Canada, tomato juice is unconcentrated and pasteurized, made from fine tomato pulp from ripe and whole tomatoes The stems and skins must be removed without adding water to the final juice product It may also contain a sweetening agent, citric acid and salt6

Usesedit

Tomato juice with other ingredients found in Bloody Mary mix

In Canada and Mexico, tomato juice is popular mixed with beer, the concoction is known in Canada as Calgary Red-Eye and in Mexico as Cerveza preparada Tomato juice is the base for the cocktails Bloody Mary and Bloody Caesar, and the cocktail mixer Clamato

Tomato juice is frequently used as a packing liquid for canned tomatoes, though it is sometimes replaced by tomato purée for international commerce due to tariff issues on vegetables vs sauces According to Cook's Illustrated magazine, tomatoes packed in juice as opposed to purée tend to win taste tests, being perceived as fresher tasting7

Tomato juice is used in the preparation of tomato juice agar, used to culture various species of Lactobacillus

Among airplane passengers, tomato juice has an increased popularity, eg Lufthansa served more than 1,700,000 l 450,000 US gal of tomato juice in 2008, more than beer at 1,650,000 l 440,000 US gal Research has shown this could be because of the different pressure conditions in flights, which alter taste receptors8

See alsoedit

  • List of juices
  • V8
  • Drink portal

Referencesedit

  1. ^ Branch, Legislative Services "Consolidated federal laws of canada, Food and Drug Regulations" lawsjusticegcca Retrieved 2017-07-18 
  2. ^ Anne Hattes "Tomato Juice" Relish, August 2009
  3. ^ "History" French Lick Springs Hotel 
  4. ^ Kathleen Morgan Drowne; Patrick Huber Nineteen Twenties p 122 
  5. ^ "Heinz deal to save hundreds of jobs at Leamington plant" CBC News February 26, 2004 
  6. ^ Branch, Legislative Services "Consolidated federal laws of canada, Food and Drug Regulations" lawsjusticegcca Retrieved 2017-07-18 
  7. ^ "Crushed Tomatoes" Cook's Illustrated May 2007 
  8. ^ "A question of taste: Popularity of in-flight tomato juice explained" Research in Germany June 2011 Archived from the original on August 12, 2012 

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Tomato juice


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    Tomato juice beatiful post thanks!

    29.10.2014


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