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Production method of sliced preserved tomato

A production method and tomato technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of low reuse rate of sugar solution, high sugar content and complex process.

Active Publication Date: 2014-03-05
北海市蔬菜研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing large-fruit candied tomatoes are generally processed through the peeling process, which is mainly boiled with white granulated sugar, which has a high sugar content and a low reuse rate of the sugar solution. In addition, continuous baking consumes a lot of energy. The process is complicated and the cost is too high, which is not conducive to production and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Select large-fruited tomatoes, grade them according to their size, wash them, and drain them;

[0020] (2) Cut the tomato in half, then place the cut surface on a cutting board and cut into slices with a thickness of 1.5 cm to obtain tomato slices;

[0021] (3) Soak the tomato slices in the citric acid solution added with 0.8% calcium chloride and 0.015%, and the soaking time is 0.5 hour;

[0022] (4) Washing the soaked tomato slices in flowing water for 3 minutes;

[0023] (5) Use 8 parts of white granulated sugar for every 50 parts of tomato slices to carry out sugar dipping for 12 hours for the first time;

[0024] (6) Pour out the water oozing out of the first candied tomato slices and even the sugar solution to obtain the soaking sugar solution, then take 50% of the soaking sugar solution, add 12 parts of maltose syrup, heat and boil to dissolve, then add 0.8% of citric acid as an auxiliary material , 0.04% of edible salt and 0.01% of sodium metabisulfite wer...

Embodiment 2

[0032] (1) Select large-fruited tomatoes, grade them according to their size, wash them, and drain them;

[0033] (2) Cut the tomato in half, then place the cut surface on a cutting board and cut into slices to obtain tomato slices with a thickness of 1.8 cm;

[0034] (3) Soak the tomato slices in the citric acid solution added with 1.2% calcium chloride and 0.025%, and the soaking time is 1 hour;

[0035] (4) Washing the soaked tomato slices in flowing water for 5 minutes;

[0036] (5) Use 12 parts of white granulated sugar for every 50 parts of tomato slices to carry out sugar dipping for 36 hours for the first time;

[0037] (6) Pour out the water oozing out of the first candied tomato slices and even the sugar solution to obtain the soaking sugar solution, then take 20% of the soaking sugar solution, add 15 parts of malt syrup, heat and boil to dissolve, and then add 0.5% citric acid as an auxiliary material , 0.05% of edible salt and 0.02% of sodium metabisulfite were s...

Embodiment 3

[0045] (1) Select large-fruited tomatoes, grade them according to their size, wash them, and drain them;

[0046] (2) Cut the tomato in half, then place the cut surface on a cutting board and cut into slices to obtain tomato slices with a thickness of 2.0 cm;

[0047] (3) Soak the tomato slices in 1% calcium chloride and 0.02% citric acid solution for 1 hour;

[0048] (4) Washing the soaked tomato slices in flowing water for 5 minutes;

[0049] (5) Use 10 parts of white granulated sugar for every 50 parts of tomato slices to carry out sugar dipping for 24 hours for the first time;

[0050] (6) Pour out the water oozing out of the first candied tomato slices and even the sugar solution to obtain the soaking sugar solution, then take 30% of the soaking sugar solution, add 15 parts of malt syrup, heat and boil to dissolve, then add 0.5% citric acid as an auxiliary material , 0.04% of edible salt and 0.01% of sodium metabisulfite were stirred and dissolved to obtain a mixed sugar ...

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PUM

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Abstract

The invention discloses a production method of sliced preserved tomato. The production method is simple. The tomato does not need to be peeled, is directly sliced, and sugared after being subjected to hardening and color protection; only 20-50 percent of raw sugar liquid is used after the sugar liquid is filtered in primary sugaring, malt syrup is added in the raw sugar liquid, the tomato is continuously sugared after being heated, dissolved and cooled so that white granulated sugar liquid can be repeatedly used, more than 50 percent of white granulated sugar can be saved, a baking process is introduced and an innovative section baking technology is adopted, the original flavor of the tomato is kept to the maximum, the produced finished preserved tomato is appropriate in sour and sweet, the original flavor and the nutrition are kept, and thus the sliced preserved tomato is suitable for market demand.

Description

technical field [0001] The invention relates to a production and processing technology of sliced ​​preserved tomato, in particular to a production method of sliced ​​preserved tomato. Background technique [0002] Tomato, also known as tomato, its fruit is rich in nutrients and has a special flavor, rich in carotene, vitamin C, mineral salts, organic acids, etc. It can be eaten raw, cooked, processed into tomato sauce, tomato juice or canned whole fruit. One of the most commonly consumed fruits and vegetables in the world. However, tomato planting periods in different regions are relatively concentrated, and the peak ripening period has a great impact on market prices, and even unsalable and over-ripe phenomena may occur, resulting in production losses. Studies have found that tomatoes can be made into a variety of edible products through deep processing or added to other foods as seasonings, and can well maintain the original flavor and nutrition of tomatoes. The existing...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 杨明彰刘家文李培强
Owner 北海市蔬菜研究所