Digestion-improving tomato can and production method of digestion-improving tomato can

A technology for strengthening the stomach and digesting food and tomato, which is applied in the fields of food preservation, food science, fruit and vegetable preservation, etc., can solve the problems of high sugar content, harm to health, and low nutritional value, and achieves diverse nutritional components and is beneficial to health. , the effect of increasing the diet

Inactive Publication Date: 2013-09-18
孙学舟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of canned food sold in the market, most of which are made of additives such as fresh fruits and vegetables, sweeteners, and food colorings. They have high sugar content, low nutritional value, and a small range of consumer groups. They are not suitable for the elderly and diabetics. , and the added food coloring is industrially synthesized, long-term consumption will endanger health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of canned tomato for invigorating stomach and eliminating food, it is made up of the raw material of following parts by weight (kg):

[0017] Tomato 80, chestnut leaf 4, hawthorn powder 6, loofah vine 2, kudzu root 4, Atractylodes macrocephala 2, Panax notoginseng 1, amomum 2, honeysuckle 4, hawthorn leaf 3, pumpkin leaf 2, mulberry 30, appropriate amount of water.

[0018] A method for preparing canned tomato for invigorating stomach and eliminating food, comprising the following steps:

[0019] (1) Put the Pueraria root above with 2% salt, put it in the pot, stir-fry with a slow fire for 3 minutes, and grind it into powder after discharging;

[0020] (2) Heat 40% sugar water to boil, wash and slice the tomatoes, add them, keep warm for 10 minutes, take them out, mix in hawthorn powder and the above-mentioned kudzu root powder, air-dry them naturally, put them in a steam pot, add 30% olives Oil, heated under steam at a temperature of 90°C for 15 minutes, taken ...

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PUM

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Abstract

The invention discloses a digestion-improving tomato can and a production method of the digestion-improving tomato can. The digestion-improving tomato can comprises the following raw materials in parts by weight: 70-80 parts of tomatoes, 2-4 parts of chestnut leaves, 4-6 parts of hawthorn powder, 1-2 parts of luffa stem, 2-4 parts of kudzu vine root, 1-2 parts of white atractylodes rhizome, 1-2 parts of pseudo-ginseng, 1-2 parts of fructus amomi, 2-4 parts of honeysuckle, 2-3 parts of hawthorn leaves, 2-3 parts of pumpkin leaves, 20-30 parts of mulberry and a proper amount of water. The can produced by the method uses fermented liquid of the mulberry and the traditional Chinese medicines as can juice instead of conventional high-sugar water with various additives, so that the flavor of the conventional can is radically changed in taste; the can does not contain any additive such as an edible pigment and is green, safe and diversified in nutrition ingredients; the tomatoes in the can have the effects of improving digestion, maintaining beauty, keeping young and the like; the can has the effects of clearing heat and toxins, cooling blood, calming liver, replenishing and nourishing blood and improving appetite.

Description

technical field [0001] The invention mainly relates to a canned tomato for invigorating stomach and eliminating food, which belongs to the field of food. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to the naturalness, nutrition and health of food. Because canned food can be stored for a long time without deterioration, it is widely used in dining tables, travel, travel, field work, etc. Canned food is sought after by consumers because of its sweet taste, fast and convenient. There are many kinds of canned food currently on the market, most of which are made with additives such as fresh fruits and vegetables, sweeteners, and food colorings. They have high sugar content, low nutritional value, and a small range of consumer groups. They are not suitable for the elderly and diabetics. , and the added food coloring is industrially synthesized, and long-term consumption will endanger your health. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/154
Inventor 孙学舟
Owner 孙学舟
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