Canned spicy ketchup and preparation method thereof
A ketchup and tomato technology, which is applied in the fields of food machinery processing, food science, and application, can solve the problems of easy loss of nutrients and single taste of ketchup.
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Embodiment 1
[0023] Such as figure 1 The shown canned spicy tomato sauce includes 40 parts of tomato, 30 parts of alpine pepper, 20 parts of edible oil, 6 parts of garlic, 6 parts of ginger, 4 parts of edible salt, 2 parts of monosodium glutamate, and 1 part of edible additives.
[0024] The production method of canned spicy tomato sauce of the present invention consists of the following steps:
[0025] 1) Select and select tomatoes with uniform fat, small stalks, bright red color, suitable hardness, and no deformities, as raw materials;
[0026] 2) Cleaning: Put tomatoes and alpine peppers in an ozone cleaner for 30 minutes, then put tomatoes and alpine peppers in running water for 20 minutes;
[0027] 3) Blanch the water, put the washed tomatoes and alpine peppers in hot water for 30 seconds;
[0028] 4) Cooling, quickly put the blanched tomatoes in cold water to cool to room temperature, remove the blanched alpine pepper and cool it to room temperature for later use;
[0029] 5) Peel, remove the ...
Embodiment 2
[0038] Such as figure 1 The shown canned spicy tomato sauce includes 35 parts of tomato, 25 parts of alpine pepper, 15 parts of edible oil, 5.5 parts of garlic, 5.5 parts of ginger, 3.5 parts of salt, 1.5 parts of monosodium glutamate, and 0.8 parts of edible additives.
[0039] The production method of canned spicy tomato sauce of the present invention consists of the following steps:
[0040] 1) Select and select tomatoes with uniform fat, small stalks, bright red color, suitable hardness, and no deformities, as raw materials;
[0041] 2) Cleaning: Put tomatoes and alpine peppers in an ozone cleaner for 30 minutes, then put tomatoes and alpine peppers in running water for 20 minutes;
[0042] 3) Blanch the water, put the washed tomatoes and alpine peppers in hot water for 25 seconds;
[0043] 4) Cooling, quickly put the blanched tomatoes in cold water to cool to room temperature, remove the blanched alpine pepper and cool it to room temperature for later use;
[0044] 5) Peel, remove ...
Embodiment 3
[0053] Such as figure 1 The shown canned spicy tomato sauce includes 30 parts of tomato, 20 parts of alpine pepper, 10 parts of edible oil, 5 parts of garlic, 5 parts of ginger, 3 parts of edible salt, 1 part of monosodium glutamate, and 0.5 part of edible additives.
[0054] The production method of canned spicy tomato sauce of the present invention consists of the following steps:
[0055] 1) Select and select tomatoes with uniform fat, small stalks, bright red color, suitable hardness, and no deformities, as raw materials;
[0056] 2) Cleaning: Put tomatoes and alpine peppers in an ozone cleaner for 30 minutes, then put tomatoes and alpine peppers in running water for 20 minutes;
[0057] 3) Blanch the water, put the washed tomatoes and alpine peppers in hot water for 20 seconds;
[0058] 4) Cooling, quickly put the blanched tomatoes in cold water to cool to room temperature, remove the blanched alpine pepper and cool it to room temperature for later use;
[0059] 5) Peel, remove the...
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