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Meaty tomato chili sauce and manufacturing method thereof

A technology of tomato chili sauce and tomato sauce, which is applied in food preparation, application, food science, etc., can solve the problems of unfavorable product flavor and subsequent process production, adverse effects of tomato chili sauce flavor, long tomato processing time, etc., to achieve enhanced bioavailability Degree and health care effect, high antioxidant activity and nutritional value, scientific and reasonable production method

Inactive Publication Date: 2013-06-19
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

In this plan, tomato and pepper are processed at the same time, which makes the processing time of tomato too long, the loss of active ingredients is large, and the water penetrates into pepper, which is not conducive to the product flavor and subsequent process production; the use of acetic acid covers the natural original flavor of tomato, which is harmful to The flavor of the salsa took a toll

Method used

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  • Meaty tomato chili sauce and manufacturing method thereof
  • Meaty tomato chili sauce and manufacturing method thereof
  • Meaty tomato chili sauce and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Ratio of ingredients: 500kg tomato paste, 400kg glutinous rice cake chili, 100kg minced meat, 15kg scallion, 400kg sunflower oil, 5kg ginger, 1kg salt, 0.2kg 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 sunflower oil which accounts for 40% of the total amount, control the oil temperature at 130°C, pour in the glutinous rice cake chili sauce and stir-fry until the skin of the peppers starts to turn yellow, and the oily chili sauce is obtained;

[0039] (3) Frying of minced meat: first marinate the minced meat with 0.3kg of salt, 0.5kg of rice wine, and 4kg of ginger for 0.5 hours, then add 40% of the total oil into the frying pan, and heat it over medium heat until the oil temperature is At 245°C, use a ladle to scoop the marinated minced meat into the oil along the side of the pot, stir quick...

Embodiment 2

[0044] Ingredients ratio: 520kg tomato sauce, 320kg pepper, 120kg minced meat, 20kg scallion, 620kg edible vegetable oil, 6kg ginger, 2kg salt, 0.5kg monosodium glutamate.

[0045] (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;

[0046] (2) Oil-fried chili peppers: heat soybean oil which accounts for 33% of the total amount, control the oil temperature at 150°C, pour in chili sauce and stir-fry until the skin of the chili peppers starts to turn yellow to obtain oily chili sauce;

[0047] (3) Frying of minced meat: first marinate the minced meat with 0.3kg of salt, 0.5kg of rice wine, and 4kg of ginger for 0.5 hours, then add 33% of the total oil into the frying pan, and heat it over medium heat until the oil temperature is At 250°C, use a ladle to scoop the marinated minced meat into the oil along the side of the pot, stir quickly with a frying ladle until a small am...

Embodiment 3

[0052] Ingredients ratio: 490kg tomato paste, 390kg pepper, 90kg minced meat, 13kg scallion, 490kg edible vegetable oil, 4.5kg ginger, 1.5kg salt, 0.2kg monosodium glutamate.

[0053] (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;

[0054] (2) Oil-fried chili peppers: heat olive oil accounting for 35% of the total amount, control the oil temperature at 110°C, pour in chili sauce and stir-fry until the skin of the chili peppers starts to turn yellow to obtain oily chili sauce;

[0055] (3) Frying of minced meat: first marinate the minced meat with 0.3kg of salt, 0.5kg of rice wine, and 4kg of ginger for 0.5 hours, then add 35% of the total oil into the frying pan, and heat it over medium heat until the oil temperature is At 243°C, use a ladle to scoop the marinated minced meat into the oil along the side of the pot, stir quickly with a frying ladle until a small amo...

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Abstract

The invention relates to a meaty tomato chili sauce and a manufacturing method of the meaty tomato chili sauce. Raw material constitution and parts by weight of the meaty tomato chili sauce are: tomato sauce 480 to 520 parts, chili 80 to 120 parts, allium macrostemon 10 to 20 parts, edible vegetable oil 580 to 620 parts, ginger four to six parts, salt 1 to 2 parts, and gourmet powder 0.2 to 0.5 part. The manufacturing method of the meaty tomato chili sauce comprises steps as below: preparing chili sauce; frying the chili with oil; stir-frying minced meat; preparing medicines; stir-frying ingredients in a mixing mode; sterilizing in a split charging mode. The meaty tomato chili sauce contains abundant proteins, lycopene, capsorubin, and allicin and the like, and enhances the function of invigorating stomach to promote digestion. The meaty tomato chili sauce does not contain any additives, and is natural in ingredients, full of flavor, nutrient and healthy, scientific and reasonable in manufacturing method, easy to operate, and low in cost.

Description

technical field [0001] The invention relates to a meat-flavored tomato chili sauce and a preparation method thereof. Background technique [0002] Tomato chili sauce is a tomato sauce made by frying, pickling or mechanical stirring with tomatoes and peppers as the main raw materials, supplemented with other seasonings such as salt and monosodium glutamate. There are many ways to make tomato chili sauce. The raw materials and ratios used are different, and the flavors obtained are also different. [0003] The production and export of tomato paste in my country started in the early 1960s, but the scale has always been small. The real large-scale production and export started in Xinjiang in the early 1990s and has a history of more than 20 years. Due to the rapid development of my country's ketchup industry, the vicious competition of enterprises has led to the panic buying of raw materials, the reduction of raw material quality acceptance standards, and the decline of various...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/311A23L1/29A23L27/60A23L13/10A23L19/00A23L33/00
Inventor 张芝庭张涛涛
Owner 贵州神奇控股(集团)有限公司
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