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Lemon-tomato sauce and production method thereof

A production method and technology of tomato paste, which is applied in the field of food processing, can solve problems affecting the nutrition and taste of tomato paste, and achieve the effects of promoting digestion, unique flavor, and increasing appetite

Inactive Publication Date: 2017-11-24
百色金陵农牧有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the tomato sauces on the market add excessive flavors and preservatives, which affect the nutrition and taste of tomato sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw materials: 500 parts of tomato, 30 parts of sugar, 20 parts of table salt, 10 parts of fennel, 100 parts of soybean, 50 parts of onion, 30 parts of garlic, 50 parts of lemon, 70 parts of dried meat, 45 parts of starch and 50 parts of olive oil. The production steps are as follows:

[0024] (1) After washing the soybeans, boil them in boiling water for 10 minutes, add fennel, let them stand and soak for 10 minutes, then put them in cold water for 3 hours repeatedly, and drain the water to obtain the soybean mixture;

[0025] (2) Select ripe, pest-free tomatoes, clean them, steam them in a steamer, remove the skins and remove the seeds; squeeze the lemons into lemon juice;

[0026] (3) Put the mixture of tomatoes, onions, garlic, dried meat, starch and soybeans into a beating equipment equipped with a 30-mesh sieve for beating, then add sugar, lemon juice, olive oil and salt in turn, stir well, and put in evenly Homogenize in a quality machine, homogenize twice at a ...

Embodiment 2

[0029] Raw materials: 800 parts of tomato, 50 parts of sugar, 35 parts of table salt, 20 parts of fennel, 35 parts of wolfberry, 150 parts of soybean, 80 parts of onion, 50 parts of garlic, 90 parts of lemon, 100 parts of dried meat, 60 parts of starch and 75 parts of olive oil share. The production steps are as follows:

[0030] (1) After washing the soybeans, boil them in boiling water for 5 minutes, add fennel and wolfberry, let them soak for 20 minutes, then put them in cold water for 2 hours, and then drain the water to obtain the soybean mixture;

[0031] (2) Select ripe, pest-free tomatoes, clean them, steam them in a steamer, remove the skins and remove the seeds; squeeze the lemons into lemon juice;

[0032] (3) Put the mixture of tomatoes, onions, garlic, dried meat, starch and soybeans into a beating equipment equipped with a 30-mesh sieve for beating, then add sugar, lemon juice, olive oil and salt in turn, stir well, and put in evenly Homogenize in a quality mac...

Embodiment 3

[0035] Raw materials: 600 parts of tomato, 35 parts of sugar, 25 parts of salt, 13 parts of fennel, 50 parts of sesame, 120 parts of soybean, 60 parts of onion, 35 parts of garlic, 60 parts of lemon, 80 parts of dried meat, 50 parts of starch and 55 parts of olive oil share. The production steps are as follows:

[0036] (1) After washing the soybeans, boil them in boiling water for 6 minutes, add fennel, let them stand and soak for 15 minutes, then put them in cold water for 3 hours repeatedly, and drain the water to obtain the soybean mixture;

[0037] (2) Select ripe, pest-free tomatoes, clean them, steam them in a steamer, remove the skins and remove the seeds; squeeze the lemons into lemon juice;

[0038] (3) Put the tomato, onion, garlic, dried meat, starch and soybean mixture into a beating equipment equipped with a 40-mesh sieve for beating, then add sugar, lemon juice, sesame, olive oil and salt in turn, and stir well, Homogenize in a homogenizer, and homogenize twic...

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PUM

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Abstract

The invention discloses a lemon-tomato sauce and production method thereof, belonging to the technical field of food processing. The lemon-tomato sauce contains the following raw materials in parts by weight: 500-800 parts of tomato, 30-50 parts of white sugar, 20-35 parts of salt, 10-20 parts of fennel, 100-150 parts of soybean, 50-80 parts of onion, 30-50 parts of garlic, 50-90 parts of lemon, 70-100 parts of jerky, 45-60 parts of starch and 50-75 parts of olive oil. The production method comprises the following steps: preparing a soybean mixture, steaming fresh tomatoes and peeling and pulping, then mixing the soybean mixture and tomato pulp with other raw materials, sieving and homogenizing, concentrating and sterilizing to obtain a finished product. The tomato sauce has delicious sweet and sour mouthfeeling and unique flavor by adding lemons, and can achieve the efficacies of whitening skin color and promoting appetite.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a lemon ketchup and a preparation method thereof. Background technique [0002] Tomato sauce is a sauce-like concentrated product of fresh tomatoes. It is bright red in color and has a unique flavor of tomato. Tomato paste is made by crushing ripe red tomatoes, beating, removing rough and hard substances such as skin and seeds, then concentrating, canning and sterilizing. Tomato sauce is often used as cooking seasoning for fish, meat and other foods. The lycopene contained in tomato sauce has diuretic and antibacterial effects. It is an excellent antioxidant and can remove free radicals in the human body. Lycopene also has inhibitory effects on breast cancer, lung cancer, and endometrial cancer, and can also fight lung cancer and colon cancer. [0003] In addition to lycopene, there are B vitamins, dietary fiber, minerals, protein and natural pectin in tomato paste. Co...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/63
Inventor 黄超曾庆德
Owner 百色金陵农牧有限公司
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