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Preparation method of canned tomatoes

A technology of tomato and canned food, applied in the functions of food ingredients, preservation of food ingredients as antimicrobials, food preservation, etc., can solve problems such as hidden safety hazards, and achieve the effects of increased release, high content and rich nutrients

Inactive Publication Date: 2018-10-26
梁冰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention proposes a method for preparing canned tomatoes in order to solve the problem that the additives with anti-corrosion function added during the preparation of canned tomatoes have potential safety hazards when eaten.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0022] Specific embodiment one: the preparation method of canned tomato of this embodiment carries out according to the following steps:

[0023] 1. Selection of raw materials: choose organic tomatoes and natural spices that are ripe, free from mildew, deterioration and deformation;

[0024] The natural flavor is mixed with 4.5-5g of garlic, 7.5-8g of fennel, 2.5-3g of fragrant leaves, 2.5-3g of caraway seeds, 2.5-3g of lemon and 2.5-3g of honey;

[0025] 2. Raw material cleaning

[0026] Wash the fruit and natural flavors twice with flowing drinking water;

[0027] 3. Prepare the soup

[0028] Mix natural spices and water to get a broth;

[0029] 4. Sterilization of bottles and cans

[0030] Put the bottle and jar in boiling water for sterilization, and then cool naturally after sterilization;

[0031] 5. Place the soup prepared in step 3 and the tomatoes selected in step 1 in a bottle and seal it, then place the bottle in boiling water for sterilization, and cool natura...

specific Embodiment approach 2

[0037] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that the time for sterilizing in step 4 is 5-10 minutes. Other steps and parameters are the same as those in the first embodiment.

specific Embodiment approach 3

[0038] Embodiment 3: This embodiment differs from Embodiment 1 or Embodiment 2 in that: the time for sterilizing in step 5 is 5-10 minutes. Other steps and parameters are the same as those in Embodiment 1 or 2.

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PUM

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Abstract

The invention provides a preparation method of canned tomatoes, and relates to a preparation method of cans. The invention aims to solve the problems that in a preparation process of the canned tomatoes, the added additive with a preservative function has potential safety hazards when people eat the canned tomatoes. The preparation method comprises the following steps: one, selecting organic tomatoes and natural condiments, wherein the natural condiments are formed by mixing garlics, fennels, bay leaves, coriander seeds, lemon and honey; two, cleaning raw materials; three, mixing the natural condiments with water to obtain soup; four, sterilizing cans; and five, sealing. The prepared canned tomatoes are easy to store, in a preparation process, taste and nutritional ingredients of tomatoesin summer are maintained to a maximum extent, a preservative and a food additive are not used, and the canned tomatoes do not go bad within 120 days when stored naturally. The preparation method is suitable for preparing the canned tomatoes.

Description

technical field [0001] The invention relates to a method for preparing canned food. Background technique [0002] Lycopene contained in tomatoes has antioxidant effects. The ability of lycopene to eliminate active oxygen is 100 times that of vitamin E, and carotene is about 50 times that of vitamin E. Lycopene can remove free radicals that cause aging and disease in the human body, prevent the occurrence of cardiovascular diseases, prevent the canceration process of the prostate, and effectively reduce the incidence of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers Danger. At the same time, lycopene can also invigorate the stomach and relieve food, relieve constipation, clear away heat and detoxify, promote body fluid and quench thirst, lower blood fat and lower blood pressure, diuretic and sodium excretion, anti-coagulation, anti-cerebral thrombosis, anti-cataract, anti-macular degeneration and beauty and skin care; tomato...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L5/20A23B7/00A23B7/154A23L23/00
CPCA23B7/00A23B7/154A23V2002/00A23L5/21A23L19/03A23L23/00A23L33/00A23V2200/302A23V2200/30A23V2200/10A23V2300/24
Inventor 梁冰
Owner 梁冰
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