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Cherry tomato preserved product and production method thereof

A production method and technology of cherry tomatoes, applied in the field of pickled cherry tomatoes and its production, can solve the problems of high nitrate and nitrite content, long production cycle, etc., to reduce nitrite content and simplify production The effect of craftsmanship and fresh taste

Inactive Publication Date: 2012-05-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method adopts the method of natural fermentation to pickle immature tomatoes, but natural fermentation generally has the defects that the production cycle is too long, and the content of nitrate and nitrite is too high in the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The first step takes by weighing 100kg cherry tomatoes, cleans it, removes the stipules, soaks and disinfects it with 50-200ppm of chlorine dioxide solution, rinses it twice with sterile water after disinfection, then punctures the cherry tomatoes, Each cherry tomato has 10-15 holes with a depth of 0.2 cm.

[0034] In the second step, 20g of fermented strains (5g each of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and Streptococcus thermophilus) were weighed, added to the corresponding amount of sterile water 200g, stirred evenly, and kept at 37°C for 2h to prepare Obtain 220g of bacterial strain activation liquid required for pickling cherry tomatoes.

[0035] The third step is to prepare pickling solution, weigh 2kg of white sugar, 15kg of salt, 0.1kg of calcium lactate and 0.5kg of white wine, add water to measure to 100kg, stir to dissolve, add spice bag, then heat to 90 ° C, keep warm for 1h ( Add evaporated water in the middle to keep t...

Embodiment 2

[0040] The first step takes by weighing 50kg cherry tomatoes, cleans it, removes the stipules, soaks and sterilizes with 50-200ppm chlorine dioxide solution, rinses twice with sterile water after disinfection, then pierce the cherry tomatoes, Each cherry tomato has 10-15 holes, and the depth of the holes is 0.5cm.

[0041] In the second step, weigh 100g of fermented strains (40g each of Lactobacillus bulgaricus and Streptococcus thermophilus, 10g each of Lactobacillus casei and Lactobacillus plantarum), add the corresponding amount of sterile water 500g, stir evenly, and keep warm at 37°C 3h, prepared 550g of bacterial strain activation liquid required for pickling cherry tomatoes.

[0042]The third step is to prepare the pickling solution, weigh 2.5kg of white sugar, 12.5kg of salt, 0.25kg of calcium lactate and 0.5kg of white wine, add water to 50kg, stir to dissolve, add spice bags, then heat to 95°C and keep warm 0.5h (replenish evaporated water in the middle to keep the ...

Embodiment 3

[0047] The first step takes by weighing 200kg cherry tomatoes, cleans it, removes the stipules, soaks and disinfects it with 50-200ppm of chlorine dioxide solution, rinses it twice with sterile water after disinfection, then punctures the cherry tomatoes, Each cherry tomato has 10-15 holes, and the hole depth is 0.35cm.

[0048] The second step weighs 200g of fermented strains (including 20g each of Lactobacillus bulgaricus and Streptococcus thermophilus, 80g each of Lactobacillus casei and Lactobacillus plantarum), add the corresponding amount of sterile water 1500g, stir evenly, and keep warm at 37°C In 2.5h, 1700g of bacterial strain activation solution required for pickling cherry tomatoes was obtained.

[0049] The third step is to prepare pickling solution, weigh 7kg of white sugar, 40kg of salt, 0.6kg of calcium lactate and 0.6kg of white wine, add water to 200kg, stir to dissolve, add spice bags, then heat to 93°C, and keep warm for 45min ( Add evaporated water in the...

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PUM

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Abstract

The invention discloses a cherry tomato preserved product and a production method thereof. The cherry tomato preserved product with a complete cherry tomato shape is produced by using fresh cherry tomatoes as basic raw material through steps of sterilization, pricking, artificial inoculation preservation, flavoring, sterilization and the like, which can be used as a blended appetizer. The producthas better shape, better mouth feel and flavor, low content of nitrite in the product and high sanitary quality, and increases new variety of fruit and vegetable preserved products.

Description

technical field [0001] The invention relates to fruit pickles, in particular to a kind of cherry tomato pickles and a production method thereof. Background technique [0002] Cherry tomatoes, also known as fruit tomatoes or cherry tomatoes, are rich in nutrients, rich in vitamin C, carotene, potassium, calcium, iron, and lycopene. Among them, the content of vitamin PP ranks first in fruits and vegetables, and it is listed as a priority promotion by the United Nations Food and Agriculture Organization One of the "four major fruits". In recent years, the planting area of ​​cherry tomatoes in my country has increased rapidly, and the total output has also increased rapidly. During the harvest season, the problem of cherry tomato preservation is prominent. There is an urgent need for cherry tomato deep processing technology to solve the problem of cherry tomato preservation and increase added value. [0003] At present, the research on cherry tomato processing technology is in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 陈中李冬华林伟锋
Owner SOUTH CHINA UNIV OF TECH
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