Tomato ketchup and its preparation method

A technology for tomato sauce and tomato sauce, applied in the field of condiment processing, can solve the problems of insufficient shelf life of tomato sauce, affecting the quality of tomato sauce, single use of tomato sauce, etc., and achieves rich tomato flavor and reduces cardiovascular disease. , the effect of reducing nucleic acid damage

Active Publication Date: 2013-09-25
DONGGUAN YONGYI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the above shortcomings of concentrated tomato paste, at present, tomato paste is mostly prepared as various tomato sauces, so that the storage time after opening is longer
[0005] However, the tomato sauce in the prior art still has the following deficiencies: (1) the stability of the tomato sauce is relatively poor due to insufficient optimization of the manufacturing process, which is mainly manifested in that the tomato sauce will separate out moisture during the shelf life, which serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] A tomato sauce made from the following ingredients by weight:

[0089] Concentrated tomato paste 45 kg, white sugar 4.5 kg, acetylated distarch adipate 3 kg,

[0090] Salt 0.5 kg, edible acetic acid 0.12 kg, vitamin C 0.1 kg, carmine 0.1 kg,

[0091] Potassium sorbate 0.06 kg, water 46.62 kg.

[0092] The preparation method of above-mentioned tomato sauce is as follows:

[0093] Step 1, preparation of solution: dissolve white sugar and table salt in water, and stir evenly to obtain solution;

[0094] Step 2, heating and adding the self-made thickening solution: after heating the dissolving solution in step 1 to 80°C, adding the self-made thickening solution and stirring evenly to obtain a mixed solution; wherein, the above-mentioned self-made thickening solution is A self-made thickening solution prepared by soaking hydroxypropyl distarch phosphate in water for 25 minutes; wherein the weight ratio of hydroxypropyl distarch phosphate to water is 1:2.

[0095] Step 3,...

Embodiment 2

[0100] A tomato sauce made from the following ingredients by weight:

[0101] Concentrated tomato paste 40 kg, white sugar 5 kg, acetylated distarch adipate 4 kg,

[0102] Salt 0.6 kg, edible acetic acid 0.18 kg, vitamin C 0.05 kg, carmine 0.12 kg,

[0103] Potassium sorbate 0.08 kg, water 49.97 kg.

[0104] The preparation method of above-mentioned tomato sauce is as follows:

[0105] Step 1, preparation of solution: dissolve white sugar and table salt in water, and stir evenly to obtain solution;

[0106] Step 2, heating and adding the self-made thickening solution: after heating the dissolving solution in step 1 to 83°C, adding the self-made thickening solution and stirring evenly to obtain a mixed solution; wherein, the above-mentioned self-made thickening solution is A self-made thickening solution prepared by soaking hydroxypropyl distarch phosphate in water for 35 minutes; wherein the weight ratio of hydroxypropyl distarch phosphate to water is 1:2.

[0107] Step 3,...

Embodiment 3

[0112] A tomato sauce made from the following ingredients by weight:

[0113] Concentrated tomato paste 48 kg, white sugar 4 kg, acetylated distarch adipate 2 kg,

[0114] Salt 0.3 kg, edible acetic acid 0.05 kg, vitamin C 0.2 kg, carmine 0.05 kg,

[0115] Potassium sorbate 0.02 kg, water 45.38 kg.

[0116] The preparation method of above-mentioned tomato sauce is as follows:

[0117] Step 1, preparation of solution: dissolve white sugar and table salt in water, and stir evenly to obtain solution;

[0118] Step 2, heating and adding the self-made thickening solution: after heating the dissolving solution in step 1 to 81°C, adding the self-made thickening solution and stirring evenly to obtain a mixed solution; wherein, the above-mentioned self-made thickening solution is A self-made thickening solution prepared by soaking hydroxypropyl distarch phosphate in water for 30 minutes; wherein the weight ratio of hydroxypropyl distarch phosphate to water is 1:2.

[0119] Step 3, ...

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PUM

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Abstract

The invention relates to the technical field of seasoning processing, specifically to tomato ketchup and its preparation method. The tomato ketchup comprises the following components: by weight, 40-50 of concentrated ketchup, 4-5% of white sugar, 2-4% of acetylated distarch adipate, 0.3-0.6% of salt, 0.05-0.18% of edible acetic acid, 0.05-0.2% of vitamin C, 0.05-0.12% of cochineal, 0.03-0.08% of potassium sorbate, and 40-50% of water. The preparation method of the tomato ketchup comprises the following steps: Step 1, preparing a dissolved solution; Step 2, heating and adding a self-made thickening liquid; Step 3, carrying out gelatinization; Step 4, stirring materials; Step 5, boiling; and Step 6, cooling and adding auxiliary materials. The tomato ketchup has advantages of rich tomato flavor, soft mouthfeel, high nutritive value, anti-cancer efficacy, good stability, excellent quality and long shelf life.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a tomato sauce and a preparation method thereof. Background technique [0002] Tomato, also known as tomato, is rich in carotenoids that can protect cells from oxidant erosion, and also contains malic acid and citric acid necessary for digestion, which can maintain the acid-base balance in the body and effectively inhibit the excess acid produced during metabolism , which can effectively prevent premature aging. Tomatoes also contain vitamin C, vitamin D, iron, calcium, magnesium and other nutrients. In addition, tomato is also rich in lycopene, which is a natural pigment in food, has anti-oxidation, can inhibit gene mutation, reduce nucleic acid damage, reduce cardiovascular disease and prevent cancer and other functions. Therefore, Tomato is a good anti-cancer food. [0003] Ketchup is the main product of tomato. Tomato sauce is often used as cooking seasoning ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 简江峰刘均
Owner DONGGUAN YONGYI FOODS
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