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Spicy tomato sauce and production method

A technology of tomato chili sauce and tomato sauce, which is applied in food preparation, application, food science, etc., can solve the problems of large nutrient loss of tomato, cover the original flavor of tomato, and is not conducive to the anti-oxidation of the product, so as to enhance the effect of moistening the intestines, strengthening the spleen, and operating Convenient and reasonable production method

Inactive Publication Date: 2013-05-15
贵州神奇控股(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tomato in the above solution loses a lot of nutrients, and the water seeps into the pepper, which is not conducive to the antioxidant capacity of the product; too much seasoning is used to cover the natural flavor of the tomato

Method used

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  • Spicy tomato sauce and production method
  • Spicy tomato sauce and production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Take 500kg of tomato sauce, 400kg of glutinous rice cake pepper, 25kg of perilla seed, 15kg of cassia seed, 20kg of coix seed, 400kg of sunflower oil, 5kg of ginger, 1kg of salt, and 0.2kg of monosodium glutamate.

[0037] (1) Preparation of chili sauce: take the prescription amount of glutinous rice cake chili and carry out colloidal grinding to obtain chili sauce;

[0038] (2) Stir-fried peppers in oil: Heat the mixed edible oil and control the oil temperature at 130°C. The ratio of the mixed oil is perilla oil: olive oil = 1:5. Take the chili sauce and quickly pour the prepared hot oil over the On the pepper, keep stirring the glutinous rice cake pepper until the pepper skin starts to turn yellow, and make the oily chili sauce;

[0039] (3) Preparation of health food: After removing impurities from perilla seeds, cassia seeds, and coix seed, take the prescription amount, crush them, sieve them, and mix them well for later use;

[0040] (4) Stir frying: add tomato sa...

Embodiment 2

[0043] Take tomato sauce 520kg, pepper 420kg, perilla seed 20kg, cassia seed 20kg, coix seed 15kg, edible vegetable oil 520kg, ginger 6kg, salt 2kg, monosodium glutamate 0.5kg.

[0044] (1) Preparation of chili sauce: after cleaning and selecting the chili peppers, take the prescribed amount and carry out colloid grinding to obtain chili sauce;

[0045] (2) Stir-fried peppers in oil: Heat the mixed cooking oil and control the oil temperature at 150°C. The ratio of the mixed oil is seabuckthorn seed oil: sunflower oil = 1:8, take the chili sauce, and quickly pour the prepared hot oil over On the pepper, keep stirring the pepper until the skin of the pepper starts to turn yellow to make the oily chili sauce;

[0046] (3) Preparation of health food: After removing impurities from perilla seeds, cassia seeds, and coix seed, take the prescription amount, crush them, sieve them, and mix them well for later use;

[0047] (4) Stir frying: add tomato sauce, salt, monosodium glutamate,...

Embodiment 3

[0050] Take tomato sauce 490kg, pepper 390kg, perilla seed 30kg, cassia seed 10kg, coix seed 25kg, edible vegetable oil 490kg, ginger 4.5kg, salt 1.5kg, monosodium glutamate 0.2kg.

[0051] (1) Preparation of chili sauce: after cleaning and selecting the chili peppers, take the prescribed amount and carry out colloid grinding to obtain chili sauce;

[0052] (2) Stir-fried peppers in oil: Heat edible vegetable oil and control the oil temperature at 110°C. The ratio of the mixed oil is perilla oil: sunflower oil = 1:3. Take chili sauce and quickly pour the prepared hot oil over the On the chili, keep stirring the chili until the skin of the chili starts to turn yellow, and make the oily chili sauce;

[0053] (3) Preparation of health food: After removing impurities from perilla seeds, cassia seeds, and coix seed, take the prescription amount, crush them, sieve them, and mix them well for later use;

[0054] (4) Stir frying: add tomato sauce, salt, monosodium glutamate, ginger, ...

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Abstract

The invention relates to a spicy tomato sauce and a production method, and the spicy tomato sauce comprises the following raw materials by weight: 480-520 parts of tomato sauce, 380-420 parts of hot pepper, 20-30 parts of fructus perillae, 10-20 parts of semen cassiae, 15-25 parts of semen coicis, 480-520 parts of edible vegetable oil, 4-6 parts of ginger, 1-2 parts of salt and 0.2-0.5 parts of monosodium glutamate. The preparation method comprises the following steps: 1) preparing chilli sauce; 2) frying pepper by oil; 3) preparing health-care food; 4) mixing and frying, and 5) packaging and sterilizing. Compared with the prior art, the spicy tomato sauce has more lycopene and capsorubin, and has stronger antioxidant activity and nutrition healthcare performance, the addition of fructus perillae, semen cassiae and semen coicis can enhance the health care effects of loosening bowel and invigorating spleen, reducing blood lipid and glucose and performing antisepsis and anti-inflammation functions, the raw materials are green and natural, no additive is contained, no rancidity of oil and fat is generated; the production method is reasonable, the operation is convenient, and the cost is low.

Description

technical field [0001] The invention relates to a chili tomato chili sauce and a preparation method thereof. Background technique [0002] The common method of tomato chili sauce is to wash the tomatoes and cut them into pieces, wash and chop the red peppers, mix them with ginger, garlic, salt and other auxiliary materials, and stir them evenly by frying or machine. The stir-fried tomato chili sauce in the prior art is easy to oxidize and deteriorate due to reasons such as temperature, and produces a bitter taste. And the tomato chili sauce that adopts common capsicum to make, because hot taste is not enough and local flavor is not enough. [0003] Vegetable oils are mainly unsaturated oils, which are easy to react with oxygen and cause oxidative deterioration. This oxidation reaction can cause damage to cell membranes and DNA, promote human aging, cause high blood pressure and cancer, etc. In fried products, due to the oxidation of oil and other components, food color, v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 张芝庭张涛涛
Owner 贵州神奇控股(集团)有限公司
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