Tomato sweet-and-sour juice and preparation method thereof

A sweet and sour, tomato technology, applied in the directions of food preparation, food ingredients as taste modifiers, food ingredients functions, etc., can solve the problems of short storage period, unfavorable large-scale mass production, etc., achieve convenient storage, bright red and natural color , easy to save the effect

Inactive Publication Date: 2013-07-17
PROVENCAL TOMATO PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, sweet and sour juice in China is mostly prepared by restaurants or chain restaurants. It is usually prepared temporarily or in advance at low temperature. The storage temperature is generally 0-4 degrees Celsius, and the storage period is short, usually about three days, which is not conducive to large-scale production. mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0030] 1) Blending: Add 10Kg of tomato paste and some water to the blending tank, add water to the tomato paste and stir for 3 minutes; add 30Kg of white sugar and hydrated sugar into the blending tank, add 0.1Kg of xanthan gum and 0.04Kg of pectin into the blending tank after adding water and stirring the glue tank, then add 12Kg of white vinegar, 0.8Kg of salt, 0.5Kg of concentrated lemon juice, 0.2Kg of citric acid, 0.001Kg of onion powder and 0.003Kg of white pepper, heat at 80°C and stir for 10 minutes, and pump the prepared materials into the buffer tank;

[0031] 2) Degassing: The material in the buffer tank is pumped into the degassing tank for degassing, and the degassing tank can be used to remove the oxygen in the material without losing the fragrance and prolong the storage time;

[0032] 3) Homogenization: the sauce is homogenized through a homogenizer with a pressure of 100kg / square centimeter;

[0033] 4) Heating: The degassed material is heated to above 90°C by...

no. 2 example

[0039] 1) Blending: add 15Kg tomato paste and some water to the blending tank, add water to the tomato paste and stir for 5 minutes; add 35Kg white sugar and hydrated sugar into the blending tank, add 0.3Kg xanthan gum and 0.08Kg pectin into the blending tank after adding water and stirring the glue tank, then add 16Kg of white vinegar, 2Kg of salt, 1.5Kg of concentrated lemon juice, 0.6Kg of citric acid, 0.004Kg of onion powder and 0.003-0.008Kg of white pepper powder, heat at 86°C and stir for 20 minutes, then pump the prepared materials into the buffer tank;

[0040] 2) Degassing: The material in the buffer tank is pumped into the degassing tank for degassing;

[0041] 3) Homogenization: the sauce is homogenized through a homogenizer with a pressure of 200kg / square centimeter;

[0042] 4) Heating: The degassed material is heated to above 90°C by a heater;

[0043] 5) Filling: The heated material is pumped to the filling machine for hot filling above 80°C;

[0044] 6) Ster...

no. 3 example

[0048] 1) Blending: add 12Kg tomato paste and some water to the blending tank, add water to the tomato paste and stir for 4 minutes; add 33Kg white sugar and hydrated sugar into the blending tank, add 0.3Kg xanthan gum and 0.05Kg pectin into the blending tank after adding water and stirring the glue Then add 14Kg of white vinegar, 1.5Kg of salt, 1Kg of concentrated lemon juice, 0.4Kg of citric acid, 0.003Kg of onion powder and 0.005Kg of white pepper, heat at 85°C and stir for 15 minutes, and pump the prepared materials into the buffer tank;

[0049] 2) Degassing: The material in the buffer tank is pumped into the degassing tank for degassing, and the degassing tank can be used to remove the oxygen in the material without losing the fragrance and prolong the storage time;

[0050] 3) Homogenization: the sauce is homogenized through a homogenizer with a pressure of 00kg / cm2;

[0051] 4) Heating: The degassed material is heated to above 90°C by a heater;

[0052] 5) Filling: Th...

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PUM

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Abstract

The invention discloses a tomato sweet-and-sour juice which consists of the following components according to parts by weight: 10-15 parts of tomato paste, 30-35 parts of white granulated sugar, 12-16 parts of white vinegar, 0.8-2 parts of salt, 0.5-1.5 parts of concentrated lemon juice, 0.2-0.6 parts of citric acid, 0.004-0.012 parts of spices, 0.1-0.3 parts of xanthan gum, 0.04-0.08 part of pectin, and 34-37 parts of water. The tomato sweet-and-sour juice has a quality guarantee period being 18 months for storage under normal temperature, and is refrigerated after the can is opened in general, and can be stored for one to two weeks under normal temperature after the can is opened, so that the tomato sweet-and-sour juice facilitates storage of various users, and is convenient to use, convenient and easy to store, red and natural in color. As a sweet-and-sour product, the flavors of tomato and lemon are contained in the sweet-and-sour flavor, and the acidity is mostly from tomato and lemon so that the acidity is relatively natural. Besides the taste, the tomato sweet-and-sour juice also mostly meets the requirement on normalized cooking in modern catering industry simultaneously, so that the stability and the standardization of food and beverage taste get rid of dependency on seasoning by cooks.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tomato sweet and sour juice and a preparation method thereof. Background technique [0002] Sweet and sour flavor is a common flavor type in dishes. It has the characteristics of sweet and sour taste, strong taste, fresh fragrance and pleasant taste, and has the effect of removing fishy and greasy. At present, sweet and sour juice in China is mostly prepared by restaurants or chain restaurants. It is usually prepared temporarily or in advance at low temperature. The storage temperature is generally 0-4 degrees Celsius, and the storage period is short, usually about three days, which is not conducive to large-scale production. Scale mass production. Contents of the invention [0003] The object of the present invention is to provide a kind of tomato sweet and sour juice and its preparation method aiming at the technical defects existing in the prior art. [0004] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20A23L33/00
CPCA23L27/00A23L27/88A23L33/00A23V2002/00A23V2200/16A23V2200/30
Inventor 刘一冯海峰
Owner PROVENCAL TOMATO PROD TIANJIN
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