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Preparation method of flavored tomato sauce

A ketchup and tomato technology, applied in food preparation, application, food science, etc., can solve the problems of different mainstream flavors, ketchup is not suitable for diet flavor and taste, and is difficult to promote, so as to achieve the removal of toxic and harmful substance residues and various tastes , The unique effect of cleaning method

Inactive Publication Date: 2013-01-02
黎卫琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But such tomato sauce is not suitable for the food flavor and taste of most areas in China
For example, sweet or original tomato sauce is difficult to popularize in northern China or Sichuan-Chongqing cuisine, Hunan cuisine and other cuisines because the style is different from the mainstream flavor of food in these regions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Steps include:

[0027] a, material selection: select ripe, fresh, non-damaged and rotten tomato fruit for later use; ripe, non-damaged and rotten green peppers and garlic for subsequent use;

[0028] b. Preparation: Soak tomatoes, green peppers, and peeled garlic in warm water with flour and salt for 5 minutes, then wash with domestic water, remove and dry the surface moisture; 1 kg of water is mixed with 50 grams of salt and 150 grams of flour;

[0029] Cut off the pedicles, skin scars, knots and other blemishes of the tomatoes, put them into a blender to crush and stir them into tomato pulp without visible skin or lumps;

[0030] Remove the stalks of the washed garlic and green peppers, wash them, and crush them into fine powder. You can either use a grinder to crush them, or chop them into fine powder or fine powder with a knife;

[0031] c. Preliminary frying: heat and stir the tomato pulp in a pot, concentrate and remove water, so that the concentration of the to...

Embodiment 2

[0037] Steps include:

[0038] a, material selection: select ripe, fresh, non-damaged and rotten tomato fruit for later use; ripe, non-damaged and rotten green peppers and garlic for subsequent use;

[0039] b. Preparation: Soak tomatoes and green peppers in warm water with flour and salt for 5 minutes, then wash with domestic water, remove and dry the surface moisture; mix 1 kg of water with 50 grams of salt and 150 grams of flour;

[0040] Wash the garlic with water;

[0041] Cut off the pedicles, skin scars, knots and other blemishes of the tomatoes, put them into a blender to crush and stir them into a pulp without visible skin or lumps;

[0042] Remove the stalks of the washed garlic and green peppers, wash them, and crush them into fine powder. You can either use a grinder to crush them, or chop them into fine powder or fine powder with a knife;

[0043] c. Preliminary frying: heat and stir the tomato pulp in a pot, concentrate and remove water, so that the concentrati...

Embodiment 3

[0049] Steps include:

[0050] a, material selection: select ripe, fresh, non-damaged and rotten tomato fruit for later use; ripe, non-damaged and rotten green peppers and garlic for subsequent use;

[0051] b. Preparation: Soak tomatoes, green peppers, and peeled garlic in warm water with flour and salt for 5 minutes, then wash with domestic water, remove and dry the surface moisture; 1 kg of water is mixed with 50 grams of salt and 150 grams of flour;

[0052] Cut off the pedicles, skin scars, knots and other blemishes of the tomatoes, put them into a blender to crush and stir them into a pulp without visible skin or lumps;

[0053] Remove the stalks of the washed garlic and green peppers, wash them, and crush them into fine powder. You can either use a grinder to crush them, or chop them into fine powder or fine powder with a knife;

[0054] c. Preliminary frying: heat and stir the tomato pulp in a pot, concentrate and remove water, so that the concentration of the tomato ...

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PUM

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Abstract

The invention relates to food sauces and aims to provide a preparation method of flavored tomato sauce suitable for taste and dietary habits of Chinese consumers. The preparation method includes: heating and mixing tomato sauce in a pot, and concentrating to remove water to obtain 28-38% concentrated tomato sauce; mixing and stir-frying chopped green pepper and garlic; adding vegetable blend oil and heating well, adding the concentrated tomato sauce, the chopped green pepper and the chopped garlic, quickly stir-frying to 89-99 DEG C; adding, per kg of the concentrated tomato sauce, 48-60ml of dark soy sauce, 90-110ml of oyster sauce, 40-56kg of mushroom powder, and 220-280g of cumin; and adding the condiments prior to stir-frying for 10-22 minutes, wherein 200g of the green pepper and 250g of the garlic are added per kg of the concentrated tomato sauce. The flavored tomato sauce is multi-flavored and nutritional. The sour, raw and astringent tastes of tomato are removed, and the flavor of the flavored tomato sauce can be better used with foods such as Sichuan cuisine, Hunan cuisine, Anhui cuisine and northern China cuisine. The flavored tomato sauce is highly popular with customers.

Description

technical field [0001] The invention relates to a food seasoning sauce, in particular to a tomato sauce and a preparation method thereof. Background technique [0002] Tomato sauce is bright red sauce body, with the unique flavor of tomato, is a kind of condiment full of characteristics. In the past, it was mainly eaten in Western food. It is often used as cooking seasoning for fish, meat and other foods. The use of tomato sauce is an important seasoning content that forms the flavor characteristics of Hong Kong and Cantonese cuisine. [0003] In the prior art, ketchup is formed by crushing ripe red tomatoes, beating, removing thick and hard substances such as skin and seeds, and then concentrating, canning and sterilizing. The flavor is mainly plain or sweet. But such ketchup is not suitable for the food flavor and mouthfeel in most areas of the country. For example, sweet or original tomato sauce is difficult to popularize in northern China or Sichuan-Chongqing cuisin...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
Inventor 黎卫琼
Owner 黎卫琼
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