319 results about "Tomato ketchup" patented technology

In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and / or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and / or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.

A method for mechanically and automatically producing flat, round, dough and / or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and / or sauce are applied to the dough bases through at least one topping station. The dough bases are prepared from dough ingredients in a kneading and extrusion device, and then passed through a series of processing stations such as a shaping press, a metering and distribution station for tomato puree or sauce, or several metering stations for the topping, and the baking station, on a preheated transport plate. Each dough base is prepared and provided with a topping according to individual orders from a list.

A disposable dispensing container comprises a body with a fillable cavity that is sealed at one end after filling with selected contents. The contents are contained with a frangible seal that is broken by the user to access the contents. A spill collar protects the contents from dripping out after rupturing the frangible seal and is contiguous with the frangible seal and may be shaped to provide further dispensing control of contents. A sanitary seal may cover the open end of the spill collar to keep any contaminants away from the interior prior to use. The cavity may be lined with a sterile layer to protect the contents. Contents may be powders or liquids and may include things like ketchup, mayonnaise, sugar or lubricating oil.

The invention provides an automated method and apparatus for pizza production which is initiated by individual order placement and uses only fresh ingredients (no ingredients are frozen, pre-prepared or pre-cooked). Each dough portion is individually and mechanically prepared from flour and other fresh, pre-proportioned ingredients. The dough portion passes through a series of shaping and pre-heating processing stations to prepare a flattened and partially baked pizza base. Using a preheated or continuously heated conveying tray, the pizza base passes under a number of metering and distribution devices for selected application of tomato sauce and / or various other toppings according to the order. Baking occurs in one of multiple ovens to complete pizza preparation. Multiple ovens are provided to facilitate the automated preparation of multiple pizzas at any given time. A tray conveying system transports one or more trays through the various processing stations to accommodate multiple orders at the same time.

The invention relates to an eight-treasure spicy chili sauce and manufacturing thereof. The eight-treasure spicy chili sauce has the main functions of edibility and nutrition, and also combines the functions of helping digestion, darkening the hair, beautifying the face, moistening the intestine, clearing heat, dispelling fire and building the body. The chili sauce can be eaten together with rice or bread. The chili sauce is characterized by choosing clean walnut seeds, pine seeds, peanut seeds, coix seeds, barbary wolfberry fruit, raisin, bamboo shoots and dried hawthorn as raw materials, and clean chili, cooked beef, catchup, thick broad-bean sauce, honey, white granulated sugar, cooked sesame seeds, pepper, salt, gourmet powder, dried chrysanthemum leaching liquid, wine, onion and ginger oil and edible oil are compounded. The chili sauce has high material quality, fine processing, red color, fragrant flavor and good taste.

A bottle rack system for storing direct dispense bottles, such as used to store and dispense ketchup, salad dressing, steak sauce, etc., in an inverted position with the bottle cap positioned below the bottle bottom so that the contents of the bottle accumulate adjacent to the dispensing opening of the direct dispense bottle so as to be readily available for dispensing. The bottle rack system includes a bottle support member, a slide-in drip tray, two small diameter neck inserts, and two medium diameter neck inserts.

A sanitary touch-free automatic condiment dispensing apparatus and method of use. The automatic sanitary touch-free condiment dispensing apparatus includes a two-stage detection process for detecting and automatically dispensing a pre-determined amount of a condiment / sauce (e.g., ketchup, mustard, mayo, food sauces, desert sauces, syrups, salad dressing, etc.) or another fluid (e.g., soap, shampoo, etc.). without accidental or wasteful dispensing.

The invention is an apparatus for producing pizza by a mechanical, automated system without using baking tins for the dough bases and without using pre-prepared or pre-shaped bases. Dough bases are individually prepared from fresh pre-proportioned dough ingredients by a kneading and extrusion device. The dough base is then passed through a series of processing stations, such as a shaping press, a metering and distribution device for tomato purees or sauces, at least one metering and distribution station for garnishing (topping) ingredients and a baking station. The dough bases pass through the series of stations on a preheated or continuously heated transportation sheet. No pre-produced or pre-cooked, semi-finished products are used in the method. Each dough base is prepared and provided with toppings according to individual orders selected from a list.

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

The invention discloses a method for preparing homogeneous tomato sauce with high dietary fiber content, which belongs to the technical field of comprehensive utilization of agricultural and sideline products. The method is implemented mainly by the steps of deodorizing bean dregs, and performing alkali liquor treatment, enzymolysis, decoloring, drying, extrusion cooking, drying and super micro milling to prepare super micro milled bean dreg dietary fiber flour for the preparation of the homogeneous tomato sauce with high viscosity and the high dietary fiber content. The method has the advantages that: 1, the high-activity soybean dietary fiber flour can be prepared from the bean dregs by performing the alkali liquor treatment, the enzymolysis, the extrusion cooking and the super micro milling, and has remarkably increased soluble dietary fiber content, remarkably improved water absorptivity and remarkably improved cation exchange capacity; 2, when used for preparing the tomato sauce,the soybean dietary fiber flour treated by the processes is homogenized by a 30 MPa homogenizer so as to make a sauce body more uniform and stable, increase the viscosity and health care value of thetomato sauce and improve the water absorptivity of the tomato sauce; and 3, the utilization of the bean dregs changes the conventional way of utilizing the bean dregs as feeds so as to reduce environmental stress at the same time of realizing reutilization.

The invention relates to a liquid injection type super smooth surface and a laser precision micro-fabrication method thereof, and belongs to the technical field of functional materials. The liquid injection type super smooth surface takes a metal as a substrate; firstly, a micro-nano composite structure is prepared on the metal surface by means of laser etching; after that, a super-hydrophobic surface is obtained by baking, and then injected liquid covers the super-hydrophobic surface to obtain the liquid injection type super smooth surface. Test droplets include water droplets, acid solutions, alkali solutions, lake water, sea water, serum, glycerin and ketchup. The liquid injection type super smooth surface provided by the invention has very small frictional resistance, and can very easily slide off the surface and reduce the retention time and probability of the water droplets and other test liquid on the surface. The laser precision micro-fabrication method of the liquid injection type super smooth surface provided by the invention adopts the laser precision machining technology to prepare the micro-nano composite structure on the metal surface, the technological process is simple and easy to operate, no other chemical additives are needed, and there is no toxic side effect and pollution, so that the laser precision micro-fabrication method is suitable for large-scale and mass production.

The invention discloses a tomato sauce product, in particular to a composite tomato catsup. High-quality tomato sauce is used as main ingredient; cinnamon, peppercorns, star anise, ginger, cloves, pepper and nutmeg extract are added together with garlic paste, onion paste, cumin powder, salt, sucrose and citric acid, and the composite tomato catsup disclosed by the invention can be obtained. Compared with the prior art, the composite tomato catsup disclosed by the invention is red or orange-red, is pure in color, is greater than or equal to 20% in total solids, is moderate in viscosity, has no stratification, has unique flavor of tomato, seasonings, cumin, and the other raw materials, and is sweet and sour, can be used as raw materials for various foods, is particularly more suitable for the tastes of Chinese consumers, can be separately used as food, also can be used as seasonings of other foods such as bread, cake and instant noodles.

The present invention discloses a dual chamber condiment bottle utilizing a rotatable valve above each chamber to adjust the amount of condiment released when squeezing the bottle. Each rotatable valve has a finger tab to adjust the amount of condiment released. Because condiments are often composed of different viscosities, such as mustard and ketchup, or oil and vinegar for salads, it is advantageous to have the adjustments for each chamber to release the desired ratio of the condiments when simultaneously dispensing them.

The abstract figure shows a gravity-fed liquid chemical dispenser bottle (100) with a broad representation of gravity feed features used for an extremely viscous chemical, which stops the irritating wait for a bottle turned upside down to dispense thick liquid chemical (204) such as condiments, pharmaceuticals, motor oil, etc especially with a low bottle, furthermore, many advantages accrue to this design including no human user flip container action leading to long impatient user waits and messy spills, very little chemical waste from side and bottom cling, no air dispensing and non-emulsified liquid dispensing, furthermore, the device consists of a glass or squeezable plastic bottle shaped like a prior art ketchup bottle having a twist ventilation only cap (102) on top of the bottle, a one-way trapdoor diaphragm (103) or one-way diaphragm mechanism to prevent spills and liquid chemical (204) dispensing from the top, a real bottle top with ventilation hole (104) with top-end neck, a liquid chemical bottle body (106) with bottom-end neck, a real bottle bottom with nozzle (108) or nozzle fitting, a flip-off / flip-on nozzle cap (110), and a false bottle bottom or stand (112) with an opposing end anti-drip cap

The present invention relates to a flavouring paste product made up by using tomato, garlic and onion as main raw material and its preparation method. Said preparation method includes the following steps: using tomato, garlic and onion as main aw material, using small quantity of salt, monosodium glutamate, edible vinegar, white sugar and food-grade sodium benzoate as auxiliary component, uniformly mixing them, stirring them, pulverizing by using colloid mill, sterilizing and filling so as to obtain the invented flavouring paste product. The invented flavouring paste product contains rich nutrient components and biological active components of lycopene, garlicin and quercetin, etc.

A dual chamber liquid condiment bottle utilizes a rotatable valve above each chamber to adjust the amount of liquid condiment released when squeezing the bottle. Each rotatable valve has a finger tab to adjust the amount of condiment released. Because condiments are often composed of different viscosities, such as mustard and ketchup, or oil and vinegar for salads, it is advantageous to have the adjustments for each chamber to release the desired ratio of the condiments when simultaneously dispensing them.

The invention relates to a surplus material separating mechanism for processing surplus ketchup, in particular to a mechanism for separating tomato seeds and tomato skin in the surplus material after ketchup processing. The separating mechanism comprises a trommel screen (2) provided with an inlet opening (1) and an impurity discharging opening (5), a separating water tank (9), a driving shaft (4) and a scraper (3); wherein the separating water tank (9) is provided with an outlet opening (11) and an overflow trough (6). The invention is characterized in that a sloping plate (7) is arranged in the separating water tank (9) in the vertical direction, and is positioned below the liquid level, and a gap is arranged between the lower edge of the sloping plate (7) and the bottom of the separating water tank (9). Compared with the prior art, tomato seeds and skin can be separated through the separating mechanism more effectively, the operating performance is stable, the production efficiency is high, and thus the output and the quality of the product can be greatly improved.

A barbecue sauce is provided containing a mixture of vinegar, lemon juice, sage, red pepper, paprika, black pepper, white pepper, Worcestershire sauce, steak sauce, margarine, brown sugar, chili powder, garlic salt, onion salt, seasoning salt, meat tenderizer, tomato sauce and ketchup.

The invention relates to melon seed powder tomato sauce. The melon seed powder tomato sauce consists of the following raw materials in parts by weight: 150-160 parts of tomato sauce, 60-80 parts of shelled melon seeds, 10-20 parts of almond, 10-20 parts of peanuts, 15-25 parts of fresh corn kernels, 20-30 parts of apples, 25-35 parts of strawberries, 10-15 parts of lemon, 3-4 parts of angelica, 3-4 parts of poria cocos, 3-4 parts of bletilla, 4-5 parts of placenta hominis, 4-5 parts of aloe vera, 3-4 parts of galium aparine, 4-5 parts of radix puerariae, 2-3 parts of clovers, 2-3 parts of corn leaves, 60-90 parts of red wine, 10-20 parts of fresh milk, 10-20 parts of monosodium glutamate, 20-30 parts of salt, 10-30 parts of white granulated sugar and an appropriate amount of water. The melon seed powder tomato sauce provided by the invention has rich nutrition, easiness and environmental friendliness can be achieved in a preparation process, and extracts of the Chinese herbal medicines such as the poria cocos, the bletilla, the placenta hominis and the aloe vera with certain functions of maintaining beauty and keeping young are added in the preparation process, so that the melon seed powder tomato sauce can be used for effectively whitening, and is suitable for being eaten by most people.

The invention discloses a production method of tomato sauce and a production flow line system of tomato sauce. The production method of tomato sauce comprises the following steps: firstly, transmitting operating parameters to all equipment of the production line by an Ethernet; secondarily, carrying out pretreatment on the fresh tomato according to parameter control and forming tomato sauce; then carrying out concentration treatment to the tomato sauce according to parameter control and forming the tomato sauce; then carrying out sterilization treatment according to the tomato sauce according to parameter control; and finally, filling sterilized tomato sauce according to the parameter control. The production method of tomato sauce and the production flow line system of tomato sauce can realize real-time monitoring of the whole production line and automatic printing of the label.

The invention relates to rice-flavored yoghourt and a preparation method thereof. The rice-flavored yoghourt is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of fresh milk, 2-3 parts of Indian bread with hostwood, 1-2 parts of immature orange fruit, 3-4 parts of agastache leaves, 2-3 parts of millet sprouts, 4-5 parts of rhodiola roots, 1-2 parts of roots of pleurospermum uralense, 1.5-2.5 parts of flowers of eriophorum comosum, 40-50 parts of sorghum, 7-8 parts of green tea leaves, 10-12 parts of persimmon, 13-14 parts of raspberries, 12-15 parts of Chinese flowering quinces, 20-22 parts of mung beans, 3-4 parts of butter, 8-10 parts of nori, 8-10 parts of dried meat floss, 7-8 parts of tomato paste, 15-20 parts of biscuits, and 10-12 parts of nutrient additives. The rice-flavored yoghourt is delicious in sour and sweet degrees, and the delicate fragrance of the sorghum and the mung beans is merged, so that the rice-flavored yoghourt is unique in flavor; at the same time, various fruits are added in the rice-flavored yoghourt, so that the nutrition of the rice-flavored yoghourt is richened. In addition, the rice-flavored yoghourt further contains various Chinese herbal medicine components, so that if people often eat the rice-flavored yoghourt, the efficacies of fortifying spleens and harmonizing stomachs, benefitting intelligence and nourishing hearts, and supplementing qi and clearing lungs can be achieved.

The invention discloses a preparation method of tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content. The tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content is prepared from 20-30 parts of tobacco polyphenol part Maillard reaction product, 10-20 parts of radix salviae miltiorrhizae extract carbonyl separation part, 15-25 parts of rosemary extract phenol aldehyde separation part, 10-20 parts of honeysuckle flower extract flavone separation part, 15-30 parts of red date tincture, 10-15 parts of black currant thick paste, 10-25 parts of apple juice, 5-20 parts of black tea tincture, 10-30 parts of coffee tincture, 25-35 parts of concentrated hawthorn juice, 10-20 parts of tomato ketchup, 10-100 parts of lactic acid, 1-5 parts of postassium acetate, 1-5 parts of zinc acetate, 0.5-1 part of potassium sorbate, 100-200 parts of glycerol, 50-100 parts of propanediol, 100-300 parts of ethanol, 5-71 parts of laurel skin tincture and 2-5 parts of fructus momordicae glycoside. Water is added to 1000 parts.

The invention provides a quick-frozen rice pizza product and a preparation method thereof and belongs to the field of processing of quick-frozen rice flour products. Rice serves as a cake raw material, a cake is made, tomato sauce, beef paste and stuffing are spread over the baked cake uniformly, and a rice pizza with the beef flavor and with cheese covering the surface is prepared. The preparation method comprises the steps of rice selecting, soaking, stewing, forming, baking and quick-freezing. The preparation method is simple, reasonable in process, easy to operate and convenient to implement. The prepared product can be eaten directly after being heated through microwaves, and is clear in rice grains, tasty, refreshing, sticky, moderate in softness, rich in feature and convenient to eat. Therefore, the quick-frozen rice pizza product serves as novel quick-frozen rice flour processed food suitable for people of all ages.

The invention relates to food sauces and aims to provide a preparation method of flavored tomato sauce suitable for taste and dietary habits of Chinese consumers. The preparation method includes: heating and mixing tomato sauce in a pot, and concentrating to remove water to obtain 28-38% concentrated tomato sauce; mixing and stir-frying chopped green pepper and garlic; adding vegetable blend oil and heating well, adding the concentrated tomato sauce, the chopped green pepper and the chopped garlic, quickly stir-frying to 89-99 DEG C; adding, per kg of the concentrated tomato sauce, 48-60ml of dark soy sauce, 90-110ml of oyster sauce, 40-56kg of mushroom powder, and 220-280g of cumin; and adding the condiments prior to stir-frying for 10-22 minutes, wherein 200g of the green pepper and 250g of the garlic are added per kg of the concentrated tomato sauce. The flavored tomato sauce is multi-flavored and nutritional. The sour, raw and astringent tastes of tomato are removed, and the flavor of the flavored tomato sauce can be better used with foods such as Sichuan cuisine, Hunan cuisine, Anhui cuisine and northern China cuisine. The flavored tomato sauce is highly popular with customers.

The invention relates to the field of food production and in particular relates to a tomato crushing and beating machine. The tomato crushing and beating machine comprises a washing device, a crushingdevice, a conveyor belt and an air drying device, wherein the conveyor belt is located between the washing device and the crushing device and an input end of the conveyor belt is connected with the washing device; an output end of the conveyor belt is connected with the crushing device; the air drying device is erected on the conveyor belt and is used for carrying out air drying on tomatoes conveyed on the conveyor belt; the air drying device is provided with a drying assembly for independently drying the conveyor belt; in a working process, the tomatoes are put into the washing device and are washed; the washed tomatoes are conveyed into an acting region of the air drying device through the conveyor belt; after the air drying device is used for carrying out air drying on the tomatoes conveyed on the conveyor belt, the air-dried tomatoes are conveyed into the crushing device through the conveyor belt and the tomatoes are crushed and beaten through the crushing device. By adopting thetomato crushing and beating machine, automatic production of tomato sauce is realized, and the tomatoes are cut and pressurized through a cutter and a roller respectively so that the tomatoes are crushed into paste.

The invention discloses a sesame-flavor snakehead feed. The invention is characterized in that the feed is prepared from the following raw materials in parts by weight: 14-17 parts of yak bone meal, 4-7 parts of shell powder, 20-25 parts of corn flour, 9-11 parts of walnut powder, 16-19 parts of soybean, 14-16 parts of sesame, 6-10 parts of almond, 0.2-0.4 part of yeast powder, 3-5 parts of tomato ketchup, 4-6 parts of gingelly oil, 17-19 parts of lotus root, 13-15 parts of fresh cashew, 0.4-0.8 part of sodium alginate, 5-8 parts of assistant and a right amount of water. The feed has the advantages of green and pollution-free raw materials, wide sources and low price; the method is easy to operate; and by using the mutual effects of the components and adding the sesame, tomato ketchup and the like, the prepared feed has aromatic flavor and sour and sweet taste, and is beneficial to intake, digestion and absorption of the snakehead.

The invention relates to a preparation method of spicy eggplant spring roll filling which adopts eggplant as main raw material to fry with pork puree in molten lard and the added seasonings comprise ginger juice, garlic spread, shallot, green bean vermicelli, chili sauce, soy sauce, tomato sauce, salt, glucose, black pepper, monosodium glutamate, starch, sesame oil and water. The preparation method has low cost and simple and reasonable process and is applicable to mass production. The taste of the filling prepared by the preparation method of the invention is spicy and tasty and the flavor combines that of pork and eggplant so as to be very delicious; in addition, the meat is chopped to puree so as to avoid the problem that the meat becomes old in the production process so that the meat is difficult to chew and digest and the like and be easy to absorb for the people with weak stomach function; and eggplant contains rich nutrition and has medicinal diet functions of inhibiting cancers, reducing cholesterol, protecting angiocarpy and the like so that the food is an ideal health food.

The invention relates to the technical field of seasoning processing, specifically to tomato ketchup and its preparation method. The tomato ketchup comprises the following components: by weight, 40-50 of concentrated ketchup, 4-5% of white sugar, 2-4% of acetylated distarch adipate, 0.3-0.6% of salt, 0.05-0.18% of edible acetic acid, 0.05-0.2% of vitamin C, 0.05-0.12% of cochineal, 0.03-0.08% of potassium sorbate, and 40-50% of water. The preparation method of the tomato ketchup comprises the following steps: Step 1, preparing a dissolved solution; Step 2, heating and adding a self-made thickening liquid; Step 3, carrying out gelatinization; Step 4, stirring materials; Step 5, boiling; and Step 6, cooling and adding auxiliary materials. The tomato ketchup has advantages of rich tomato flavor, soft mouthfeel, high nutritive value, anti-cancer efficacy, good stability, excellent quality and long shelf life.