Preparation method of tomato sauce

Abstract

The invention discloses a preparation method of tomato sauce. The preparation method is characterized in that coarse rice is soaked by warm water for 12 hours, and is then fished out for standby; wheat is soaked by warm water for 12 hours, and is then spread on plastic cloth; at the room temperature being 25 to 30 DEG C, wheat sprouting is performed; after 3 to 6 days and when wheat germs grow to be 1 to 1.5cm, the wheat germs and the soaked coarse rice are mixed and steamed for 2 to 3 hours, and are then dried to be 40 DEG C to be put into a fermentation tank; complex enzyme is added; the mixture is fermented at the room temperature being 25 to 30 DEG C; after four days, tomato juice is poured; the mixture is continuously fermented for 6 days; when a large amount of bouquet is emitted out from undecanted wine, table salt is added; continuous stirring is performed; stirring stops after the table salt is completely dissolved; a cover covers the fermentation tank for sealing; still fermentation is performed for 3 months at the room temperature; then, filtering, bottle loading and sterilization are performed, and the finished product is obtained. The tomato sauce provided by the invention has the advantages that the flavor is unique; in addition, the nutrition is rich; the manufacturing method is simple and is easy to learn.

Description

technical field [0001] The invention relates to a preparation method of tomato sauce, which belongs to the field of food industry. Background technique [0002] The brewing and eating of soy sauce originated in my country and has a history of more than two thousand years. [0003] Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. The soy sauce brewed from grain does not contain tomato, has poor flavor and is not rich in nutrition. Therefore, it is an important subject to be placed in front of scientific and technological workers to study tomato brewing soy sauce with unique flavor and rich nutrition. Contents of the invention [0004] The purpose of the present invention is to provide a kind of tomato soy sauce which is not only rich in nutrition but also unique in flavor and a preparation method thereof. [0005...

AI Technical Summary

Problems solved by technology

[0003] Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. Brewed from grain, does not contain tomato, has poor flavor, and is not rich in nutrition. Therefore, it is an important topic for scientific and technological workers to study the soy sauce with unique flavor and rich nutrition from tomato.