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Seafood-flavor ketchup and production method of seafood-flavor ketchup

A production method and technology for ketchup, which are applied in the directions of food ingredients as odor modifiers, functions of food ingredients, food science, etc., can solve the problems affecting the nutrition and taste of ketchup, and achieve rich taste, strong taste and harmonious flavor. Effect

Inactive Publication Date: 2017-11-28
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: 250 parts of tomato, 20 parts of caviar, 8 parts of kelp, 10 parts of crab roe, 20 parts of squid, 30 parts of shrimp paste, 50 parts of olive oil, 50 parts of shredded ginger, 8 parts of clove, 15 parts of tangerine peel, 3 parts of star anise, 2 parts of ginger, 20 parts of sugar and 30 parts of vinegar. Its production steps are as follows:

[0024] (1) Wash shredded ginger, cloves, tangerine peel, star anise, and sand ginger, boil them in boiling water for 5 minutes, wash kelp and squid, add them to boiling water, let them cool down to room temperature, and make a sauce. Add caviar, crab roe, shrimp paste and olive oil to get a hoisin sauce mixture;

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

[0026] (3) Put the tomato and seafood sauce mixture into a beating equipment equipped with a 60-mesh sieve for beating, then add sugar and vinegar in turn, stir well, put it into a h...

Embodiment 2

[0029] Ingredients: 460 parts of tomato, 30 parts of caviar, 15 parts of kelp, 70 parts of Chinese toon sprouts, 15 parts of crab roe, 30 parts of squid, 50 parts of shrimp paste, 60 parts of olive oil, 80 parts of shredded ginger, 17 parts of cloves, 20 parts of tangerine peel , 6 parts of star anise, 5 parts of sand ginger, 40 parts of white sugar and 40 parts of vinegar. Its production steps are as follows:

[0030] (1) Wash shredded ginger, cloves, tangerine peel, star anise, and sand ginger, boil in boiling water for 8 minutes, wash kelp, squid, and Chinese toon buds, add them to boiling water, let them cool down to room temperature, and beat Sauce, add caviar, crab roe, shrimp paste and olive oil to get a hoisin sauce mixture;

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

[0032] (3) Put the tomato and seafood sauce mixture into a beating equipment equipped with a 30-mesh sieve for beating, th...

Embodiment 3

[0035] Ingredients: 400 parts of tomato, 28 parts of caviar, 13 parts of kelp, 20 parts of peanut, 14 parts of crab roe, 28 parts of squid, 45 parts of shrimp paste, 58 parts of olive oil, 70 parts of shredded ginger, 15 parts of clove, and 19 parts of tangerine peel , 5 parts star anise, 4 parts ginger, 35 parts sugar and 38 parts vinegar. Its production steps are as follows:

[0036] (1) Wash shredded ginger, cloves, tangerine peel, star anise, and sand ginger, boil them in boiling water for 6 minutes, wash kelp and squid, add them to boiling water, let them cool down to room temperature, and make a sauce. Add caviar, crab roe, peanuts, shrimp paste and olive oil to get a hoisin sauce mixture;

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

[0038] (3) Put the tomato and seafood sauce mixture into a beating equipment equipped with a 40-mesh sieve for beating, then add sugar and vinegar in turn, stir...

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PUM

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Abstract

The invention discloses seafood-flavor ketchup and a production method of seafood-flavor ketchup, belonging to the technical field of food processing. The seafood-flavor ketchup contains the following raw materials in parts by weight: 250-460 parts of tomatoes, 20-30 parts of caviar, 8-15 parts of kelp, 10-15 parts of crab spawn, 20-30 parts of sleeve-fishes, 30-50 parts of shrimp sauce, 50-60 parts of olive oil, 50-80 parts of shredded ginger, 8-17 parts of clove, 15-20 parts of pericarpium citri reticulatae, 3-6 parts of star anises, 2-5 parts of sand ginger, 20-40 parts of white sugar and 30-40 parts of vinegar. The production method comprises the steps of preparing a seafood sauce mixture, thoroughly cooking the fresh tomatoes, peeling and pulping the fresh tomatoes, mixing the seafood sauce mixture with the tomato pulp to obtain a mixture, sieving and homogenizing the mixture, and carrying out concentration and sterilization, so as to obtain the seafood-flavor ketchup. By reasonably matching the caviar, the crab spawn and the ketchup and combining with other raw materials in specific amounts, the seafood-flavor ketchup has a coordinated flavor and a coordinated compound flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a seafood-flavored tomato sauce 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L17/30A23L17/60A23L17/40A23L17/50
CPCA23L17/30A23L17/40A23L17/50A23L17/60A23L27/60A23L33/10A23V2002/00A23V2200/30A23V2200/15
Inventor 黄超曾庆德
Owner 百色金陵农牧有限公司
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