Sun-dried tomato and oil immersed tomato can and production method thereof

Abstract

The invention belongs to the technical field of food preparation and relates to sun-dried tomatoes. Table salt crystals are uniformly sprayed on thick tomato pieces, and the thick tomato pieces with the table salt crystals are put into a drier to prepare the sun-dried tomatoes, the water content is between 18%-20%, and the table salt content is between 8%-10%. A tomato can prepared by the sun-dried tomatoes comprises the following components in parts by weight: 440-450 parts of sun-dried tomatoes, 410-420 parts of olive oil, 60-80 parts of table salt, 15-20 parts of garlics, 4-10 parts of thyme, 4-10 parts of rosemary, 4-10 parts of ground black pepper, 20-30 parts of onions, and a proper amount of an antioxidant, namely fat soluble tea polyphenol. The oil immersed tomato can prepared by the invention is convenient to store, is high in nutritional value, has special taste and conforms to the western-style food.

Description

technical field [0001] The invention relates to a production method of oil-soaked canned tomato which is convenient for storage, has high nutritional value and meets the taste of western food. Background technique [0002] Tomato (Solanum lycopersicum) is an annual herbaceous plant belonging to the genus Solanaceae belonging to the dicotyledonous class Solanaceae of the angiosperm phylum. Tomato fruit is delicious in color, sweet and sour in taste, and is known as "the fruit among vegetables". Fitness, disease prevention and treatment also have a certain effect. [0003] Lycopene in tomato is a fat-soluble substance with unique antioxidant function, which can scavenge free radicals, protect cells, protect DNA and genes from damage, and prevent cancer progression. In addition to its preventive effect on prostate cancer, lycopene can also effectively reduce the risk of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, lung cancer, breast cancer, etc. Cooling ...

AI Technical Summary

Problems solved by technology

But they all have various deficiencies: in the process of making tomato sauce and tomato sauce, the tomato is broken into tomato pulp, which loses the original taste of tomato, and its water content is as high as more than 60%, and the storage period after opening is shorter; Due to the addition of sugar liquid during the production process, the taste is too sweet, so it is not suitable for meals; while tomato juice and tomato drinks have lost the taste of tomato fruit itself.

Use olive oil or sunflower oil for oil. The oxidative rancidity of oil will affect the quality of food, reduce the nutritional value of food, and even produce toxicity, which is not conducive to preservation.

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