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Tomato soup and preparation method thereof

A technology for tomato soup and tomato, applied in food preparation, application, food science and other directions, can solve the problems of tomato product type, single taste, low lycopene content in taste, unable to fully reflect the value of tomato, etc., to save cooking time , the social effect is obvious, the effect of healthy use

Inactive Publication Date: 2013-08-07
PROVENCAL TOMATO PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The types and tastes of tomato products on the market are relatively single, mainly tomato sauce and tomato sauce. There is a lack of subdivided tomato seasoning products. Consumers are faced with no choice of other tomato seasoning products, and the existing tomato products taste and The content is not high and cannot fully reflect the value of tomatoes

Method used

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  • Tomato soup and preparation method thereof
  • Tomato soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0028] First, add 17Kg of tomato paste with soluble solid content Brix36% to 14Kg of water to dissolve and stir for 3 minutes, add 0.8Kg of starch to dissolve in water and stir for 4 minutes, and the mixing tank starts to heat up; when the temperature of the mixing tank reaches 85°C, add 3Kg of white sugar, 4Kg Salt, 0.8Kg monosodium glutamate, 1.7Kg thirteen spices, 3Kg chicken bone oil, 0.2KG citric acid are mixed and dissolved; the mixed material is heated to 90°C, and stirred in a vacuum of 500mpa for 10min to dissolve the seasoning oil and let the main ingredients and The auxiliary materials are evenly mixed, the fragrance substances are fragrant, and the flavor substances are fused; then add 40Kg diced tomatoes and continue to circulate and stir for 5 minutes at 85°C and a vacuum of 500mpa to fully integrate the diced tomatoes with other materials and maintain a certain fruitiness of the diced tomatoes. Granularity; the prepared material is pumped into the temporary stora...

no. 2 example

[0031] First, add 20Kg of soluble solids Brix36% tomato paste into 18Kg of water to dissolve and stir for 5 minutes, add 2Kg of modified starch to dissolve in water and stir for 5 minutes, then the mixing tank starts to heat up; when the temperature of the mixing tank reaches 89°C, add 5Kg of white sugar, 5Kg Salt, 2Kg monosodium glutamate, 2Kg ginger powder, 5Kg chicken essential oil, 0.4KG citric acid are mixed and dissolved; the mixed material is heated to 90°C, and stirred at a vacuum degree of 700mpa for 13min, the purpose is to dissolve the seasoning oil and mix the main and auxiliary materials evenly , aroma substances, fusion of flavor substances; then add 44Kg diced tomatoes and continue to circulate and stir for 8 minutes at 88°C and a vacuum of 800mpa to fully integrate the diced tomatoes with other materials and maintain a certain fruity feeling of diced tomatoes; The prepared material is pumped into the temporary storage tank, and the pumping tubular heating tube h...

no. 3 example

[0034] First, add 21Kg of tomato paste with soluble solids Brix36% to 16Kg of water to dissolve and stir for 5 minutes, then add 2.8Kg of modified starch to dissolve in water and stir for 4 minutes, then the mixing tank starts to heat up; when the temperature of the mixing tank reaches 90°C, add 4Kg of white sugar, 4Kg table salt, 1.5Kg monosodium glutamate, 2.5Kg garlic powder, 4Kg beef essential oil, 0.5KG citric acid are stirred and mixed to dissolve; the mixed material is heated to 88°C, and circulated and stirred at a vacuum degree of 800mpa for 15min to dissolve the seasoning oil and let the main ingredients and The auxiliary materials are evenly mixed, the aroma substances are released, and the flavor substances are fused; then add 45Kg diced tomatoes and continue to circulate and stir for 10 minutes at 90°C and a vacuum of 700mpa to fully integrate the diced tomatoes with other materials and maintain a certain fruitiness of the diced tomatoes. Granularity; the prepared ...

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PUM

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Abstract

The invention discloses tomato soup, comprising the following components in parts by weight: 40-45 parts of tomato dices, 17-21 parts of tomato sauce, 14-18 parts of water, 3-5 parts of white granulated sugar, 3-5 parts of salt, 3-5 parts of seasoning oil, 2.5-4 parts of seasoning powder, 0.8-2.8 parts of starch and 0.2-0.5 parts of citric acid. The tomato soup provided by the invention looks like containing fruit dices, and can be taken as either a tomato flavored tomato dice base material or a tomato flavored seasoning; simultaneously, the tomato soup contains some food materials and can be widely applied to cooking; and therefore, the tomato soup is a refined tomato seasoning product meeting market requirements. The complex taste of tomato plus the fresh fruit feel of fruit dices provides a fresh feeling for a dish based on the base soup; and as a result, the tomato soup is healthy and convenient to use, and the cooking time is also saved. Meantime, lycopene can be well absorbed and utilized by a human body when being heated and dissolving in oil, the tomato soup contains certain fat, and each 100 g of product contains more than 20 mg of lycopene, so that the absorption value of lycopene nutrition is well reflected, and the social effect of the tomato soup is obvious.

Description

technical field [0001] The invention relates to the field of tomato food processing, in particular to a tomato soup with complex tomato flavor and a preparation method thereof. Background technique [0002] As a fashionable and healthy food, tomatoes are becoming more and more popular among consumers. The nutritional value of tomatoes rich in vitamins and lycopene has been recognized by more people. Tomatoes are rich in vitamin C and vitamin D, which can prevent capillary hemorrhage; contain iron, calcium, magnesium, etc., which are good for blood; lycopene is a natural pigment in food, which has antioxidant properties and can inhibit gene mutations , reduce nucleic acid damage, reduce cardiovascular disease and prevent cancer and other effects. [0003] The types and tastes of tomato products on the market are relatively single, mainly tomato sauce and tomato sauce. There is a lack of subdivided tomato seasoning products. Consumers are faced with no choice of other tomato ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/212A23L23/00A23L19/00
CPCA23L19/00A23L23/00
Inventor 刘一冯海峰
Owner PROVENCAL TOMATO PROD TIANJIN