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How to prepare tomato sauce

A technology of tomato sauce and ketchup, which is applied in the direction of food science, etc., to achieve the effect of rich extension, wide application and obvious advantages

Inactive Publication Date: 2016-08-10
PROVENCAL TOMATO PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At the same time, as a kind of condiment, sauce is more and more popular among people. It can be used as a seasoning for accompaniment and catering, and it can also be used as a dip in ingredients at will. It is easy to use. How to process tomatoes to provide a new tomato dip Sauce has become a technical problem that has not been perfectly solved for a long time in the field of food processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0037] The tomato sauce of this embodiment is made up of following components,

[0038] Tomato sauce 8kg; rice vinegar 3kg; molasses 5kg; fructose syrup 8kg; alcohol vinegar 3kg; white sugar 5kg; jujube sauce 3kg; waxy corn modified starch 1kg; rye flour 1kg; salt 0.5kg; ; L-tartaric acid 0.1kg; Tamarind powder 0.1kg; Caramel pigment 0.1kg; Stabilizer 0.05kg, water 30kg.

[0039] Wherein, the stabilizer includes xanthan gum and guar gum, and the mass and number ratio of the two is 1:0.5. The spices include onion powder, garlic powder and high-hot pepper powder, and the mass-to-number ratio of the three is 1:0.8:1. The viscosity value of described tomato paste is 5.0cm / 30s.

[0040] The method for preparing tomato sauce by using the above-mentioned components comprises the following steps,

[0041] 1. Chemical glue: After pretreatment, xanthan gum and guar gum are sucked into the glue pot through the dry powder hopper, 1kg of water is added, and the shear pump circulates and...

no. 2 example

[0047] The tomato sauce of this embodiment is made up of following components,

[0048] Tomato sauce 12kg; rice vinegar 5kg; molasses 8kg; fructose syrup 11kg; alcohol vinegar 5kg; white sugar 8kg; jujube sauce 5kg; waxy corn modified starch 3kg; rye flour 3kg; salt 2kg; L-tartaric acid 0.8kg; tamarind powder 1kg; caramel pigment 0.5kg; stabilizer 0.3kg, water 50kg.

[0049] Wherein, the stabilizer includes xanthan gum and guar gum, and the mass and number ratio of the two is 1:2. The spices include onion powder, garlic powder and high spicy powder, and the mass ratio of the three is 1:1.2:1.5. The viscosity value of described tomato paste is 4.9cm / 30s.

[0050] The method for preparing tomato sauce by using the above-mentioned components comprises the following steps,

[0051] 1. Chemical glue: After pretreatment, xanthan gum and guar gum are sucked into the glue pot through the dry powder hopper, and 6kg of water is added, and the shear pump circulates and cuts the glue m...

no. 3 example

[0057] The tomato sauce of this embodiment is made up of following components,

[0058]Tomato sauce 10kg; rice vinegar 4kg; molasses 6kg; fructose syrup 9kg; alcohol vinegar 4kg; white sugar 6kg; jujube sauce 4kg; waxy corn modified starch 2kg; rye flour 2kg; salt 1kg; glacial acetic acid 1kg; - tartaric acid 0.6 kg; tamarind powder 0.6 kg; caramel color 0.3 kg; stabilizer 0.2 kg, water 40 kg. Wherein, the stabilizer includes xanthan gum and guar gum, and the mass ratio of the two is 1:1.2. The spices include onion powder, garlic powder and high spicy powder, and the mass ratio of the three is 1:1:1.2. The viscosity value of described tomato paste is 4.8cm / 30s.

[0059] The method for preparing tomato sauce by using the above-mentioned components comprises the following steps,

[0060] 1. Chemical glue: After pretreatment, xanthan gum and guar gum are sucked into the glue pot through the dry powder hopper, 5kg of water is added, and the shear pump circulates and cuts the gl...

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PUM

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Abstract

A disclosed tomato seasoning sauce is composed of the following compositions in parts by mass: 8-12 parts of tomato paste, 3-5 parts of rice vinegar, 5-8 parts of molasses, 8-11 parts of fructose-glucose syrup, 3-5 parts of wine vinegar, 5-8 parts of white sugar, 3-5 parts of jujube slurry, 1-3 parts of waxy corn modified starch, 1-3 parts of rye flour, 0.5-2 parts of salt, 0.3-1.5 parts of glacial acetic acid, 0.03-0.08 parts of spice, 0.1-0.8 part of L-tartaric acid, 0.1-1 part of tamarindus indica powder, 0.1-0.5 part of caramel pigment, 0.05-0.3 part of a stabilizing agent, and 30-50 parts of water. The invention also discloses a preparation method of the tomato seasoning sauce. The tomato seasoning sauce changes consumer's cognition on color and taste of conventional tomato sauces, integrates multiple flavors of fruit, spices, cereals and the like, is relatively abundant in flavor depth sense and aftertaste sense, can be used to dip eating and cooking seasoning, and is diversified in eating manner.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing tomato sauce rich in nutrition and rich in layering and aftertaste. Background technique [0002] Tomato is a plant in the family Solanaceae, and its fruit is rich in carotene, vitamin C, and B vitamins, especially the lycopene it contains, which is more beneficial to human health, while some fruits such as watermelon, pomelo, and apricot only contain a small amount Lycopene; tomato has a special flavor, sweet and sour, and is one of the most commonly cultivated fruits and vegetables in the world. In my country's traditional food culture, spicy condiments with capsicum and tomato as the main raw materials are deeply loved by the people. With the development of the economy and the improvement of the quality of life, people have higher and higher requirements for the quality of life, as well as for food and condiments. An essential condiment. [0003] At the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L29/30
CPCA23L27/60
Inventor 刘一冯海峰
Owner PROVENCAL TOMATO PROD TIANJIN
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