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Production method of nutritional preserved tomato

A production method and technology of preserved tomatoes, which are applied in food preparation, functions of food ingredients, climate change adaptation, etc., can solve the problems that tomatoes are not easy to store, and achieve the effect of enhancing immune function

Inactive Publication Date: 2015-02-25
张金宝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that tomatoes are not easy to store, and to provide a method for making nutritious preserved tomatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of nutritious preserved tomato, the specific operation steps are:

[0020] (1) Material selection: select small tomatoes with fresh red color, no damage from diseases and insect pests, strong flesh, thick flesh, and little juice;

[0021] (2) Cleaning: Put the tomatoes into the cleaning tank to wash away the impurities on the surface;

[0022] (3) Blanching and peeling: Pour the tomatoes into hot water at 85-90°C, blanch for 3-5 minutes, until the skin is easy to detach, immediately scald the tomatoes in cold water and peel off the skins;

[0023] (4) Shaping and cutting: After peeling the tomato, use a knife to dig out the peduncle and insect eyes, and then cut it in half from the middle;

[0024] (5) Hardening treatment: Pour the cut tomato pieces into lime water with a concentration of 9%, soak for 4 hours, and then rinse with clean water until there is no lime smell;

[0025] (6) Low-sugar cooking and dipping: heat the water to 92°C, add fruct...

Embodiment 2

[0030] A preparation method of nutritious preserved tomato, the specific operation steps are:

[0031] (1) Material selection: select small tomatoes with fresh red color, no damage from diseases and insect pests, strong flesh, thick flesh, and little juice;

[0032] (2) Cleaning: Put the tomatoes into the cleaning tank to wash away the impurities on the surface;

[0033] (3) Blanching and peeling: Pour the tomatoes into hot water at 108°C, and blanch them for 25 seconds until the skin is easy to detach. Immediately scald the tomatoes in cold water to peel off the skins;

[0034] (4) Shaping and cutting: After peeling the tomato, use a knife to dig out the peduncle and insect eyes, and then cut it in half from the middle;

[0035] (5) Hardening treatment: Pour the cut tomato pieces into lime water with a concentration of 7%, soak for 12 hours, and then rinse with clean water until there is no lime smell;

[0036] (6) Low-sugar cooking and dipping: Heat water to 78°C, add gluc...

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Abstract

The invention discloses a production method of nutritional preserved tomato and belongs to the field of food processing. The production method is characterized by the processing steps of selecting materials, cleaning, blanching for peeling, shaping and dicing, hardening, boiling with low sugar, dipping, cooking with high sugar, dipping, drying, shaping and packaging. The production method of the nutritional preserved tomato has the beneficial effects that the nutritional preserved tomato product is crystal clear, chewy and thick in pulp, has the peculiar sour and sweet flavors of the tomato, and is sour and sweet, and delicious, and the nutritional preserved tomato product is rich in nutrient substances such as vitamins and mineral materials, easily absorbed by a human body, capable of helping produce saliva and slake thirst, and invigorating stomach and helping digestion, and helpful for boosting the immunity of an organism, has the effects of softening blood vessels, reducing pressure and protecting heart, maintaining beauty and keeping young, and preventing and resisting cancer, and is naturally pure, nutritional and healthy green food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of nutritious preserved tomato. Background technique [0002] Tomato, also known as tomato, foreign persimmon, ancient name June persimmon, good news three yuan. In Peru and Mexico, it was originally called "wolf peach". The fruit is rich in nutrition and has a special flavor. It can be eaten raw, cooked, processed into tomato sauce, juice or canned as a whole fruit. Tomato is one of the most widely cultivated fruit vegetables in the world. The edible part of the tomato is the juicy berry. It has many varieties, which can be divided into round, oblate, oblong, and pointed round according to the shape of the fruit; according to the color of the peel, there are bright red, pink, orange and yellow. . Tomatoes are sweet, sour, cool in nature and slightly cold. Tomatoes are rich in carotene, vitamin C and B vitamins, especially vitamin P, which is the highest amon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23B7/08A23L19/00A23L33/00
CPCA23B7/08A23L19/00A23L33/00A23L33/30A23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2200/308Y02A40/90
Inventor 张金宝
Owner 张金宝
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