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Spaghetti sauce with vanilla flavor

A technology for spaghetti sauce and vanilla, applied in the field of vanilla-flavored spaghetti sauce, can solve the problems of single raw material, long cycle time, single taste, etc., and achieve the effects of simple production process, improved shelf life and smooth taste

Inactive Publication Date: 2017-01-04
TIANJIN HONGBAO TOMATO PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditionally, spaghetti sauce is mostly made at home, with complex production methods and a long cycle time, which is increasingly incompatible with the fast-paced life of modern people
In addition, the raw materials used in the existing spaghetti sauce are single and the taste is single, which cannot meet people's daily needs gradually

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Follow these specific steps to prepare the Herb Spaghetti Sauce:

[0016] 1. Weigh various raw materials and ingredients according to the following weight percentages: 26% tomato paste, 3% onion paste, 2% chopped vanilla, 0.8% F90 fructose syrup, 0.7% salt, 0.1% citric acid, 0.5% soybean dietary fiber %, modified starch 1.0%, soybean oil 0.2%, spices 0.25%, water balance;

[0017] Among them, the tomato paste is the vat tomato paste produced by GB / T 14215-2008 in Xinjiang or Inner Mongolia factories; the onion paste is the purple onion that has been manually selected, peeled, cleaned, and crushed in a beater. The appearance is muddy. The preparation method of the spices is as follows: first grind the various spices required respectively, then pass through a 60-mesh sieve, and finally weigh the sieved spices according to the following weight ratio: crushed basil 0.06% , crushed oregano 0.1%, thyme 0.03%, bay leaf powder 0.03%, garlic powder 0.01%, black pepper 0.01%, cu...

Embodiment 2

[0022] Follow these specific steps to prepare the Herb Spaghetti Sauce:

[0023] 1. Weigh various raw materials and ingredients according to the following weight percentages: 29% tomato paste, 6% onion paste, 5% chopped vanilla, 1.5% F90 fructose syrup, 1% salt, 0.5% citric acid, 1% soybean dietary fiber %, modified starch 1.5%, soybean oil 0.5%, spices 0.55%, water balance;

[0024] Among them, the tomato paste is the vat tomato paste produced by GB / T 14215-2008 in Xinjiang or Inner Mongolia factories; the onion paste is the purple onion that has been manually selected, peeled, cleaned, and crushed in a beater. The appearance is muddy. shape, uniform fresh onion sauce; the preparation method of the spices is as follows: first grind the various spices required, then pass through a 60-mesh sieve, and finally weigh the sieved spices according to the following weight ratio: crushed basil 0.15% , crushed oregano 0.2%, thyme 0.07%, bay leaf powder 0.05%, garlic powder 0.03%, black...

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PUM

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Abstract

The invention discloses spaghetti sauce with vanilla flavor. The spaghetti sauce is prepared from the following components in percentage by weight: 26%-29% of tomato sauce, 3%-6% of onion sauce, 2%-5% of vanilla bits, 0.8%-1.5% of F90 type high fructose corn syrup, 0.7%-1% of salt, 0.1%-0.5% of citric acid, 0.5%-1% of soybean dietary fiber, 1.0%-1.5% of modified starch, 0.2%-0.5% of soybean oil, 0.25%-0.55% of spicery and the balance of water. The spaghetti sauce with the vanilla flavor has the advantages as follows: a preparation process is simple, and the spaghetti sauce tastes smooth and is delicious in flavor; the proper treatment temperature is adopted in a tubular sterilization technology in the process for preparing the spaghetti sauce with the vanilla flavor, so that materials for sterilization can produce strong aroma and is prevented from coking, and the shelf life of the spaghetti sauce can be prolonged.

Description

technical field [0001] The technical solution of the invention relates to the field of food processing, in particular to a vanilla-flavored pasta sauce. Background technique [0002] Spaghetti sauce, as a common condiment of spaghetti, is widely liked by consumers because of its convenience and delicious taste. It's a delicacy made with tomatoes, onions, Italian herb crisps, and more. Spaghetti sauce is rich in nutrition, rich in lycopene, vitamins, dietary fiber, minerals, protein and natural pectin and other nutrients. It is a kind of seasoning with rich characteristics. [0003] Traditionally, spaghetti sauce is mostly made at home, with complex production methods and a long cycle time, which is increasingly incompatible with the fast-paced life of modern people. Add that the used raw material of existing spaghetti sauce is single, and taste is single, can not satisfy people's daily needs gradually. Therefore, people are in urgent need of a delicious and unique, instan...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 王福全王亚娟张国齐王宪伟
Owner TIANJIN HONGBAO TOMATO PROD