Flavor canned tomato

A tomato and canned technology, applied in the functions of food ingredients, food science, application and other directions, can solve the problems of destroying the beneficial components of tomatoes, short storage time of tomatoes, and single taste, so as to improve human immunity, promote food value, The effect of delicious sweet and sour flavor

Inactive Publication Date: 2017-04-26
蚌埠市涂山绿园蔬菜科研专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short storage time of tomatoes, the planting scale is greatly affected by the seasons. The seasons that are not rich in tomatoes are often expensive, and the production period is easy to cause unsalable. In order to change this situation, canned tomatoes came into being. During the shelf life, the high-temperature treatment method destroys the beneficial ingredients in tomatoes, and the taste is single, which is not popular in the market

Method used

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  • Flavor canned tomato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A flavor canned tomato, characterized in that it is made of the following raw materials in parts by weight: 150 parts of tomato, 10 parts of mushroom, 8 parts of tea tree mushroom, 5 parts of Hericium erinaceus, 6 parts of straw mushroom, 5 parts of mushroom, salt 7 parts, honey 12 parts, clove wine 3 parts.

[0017] Including the following steps:

[0018] (1) Select fresh tomatoes as raw materials, clean them and disinfect them with 70% alcohol solution, heat the cleaned tomatoes in steam at 80-85°C for 1 minute, this temperature will not destroy their carotene components, use steam to avoid Loss of nutrients, rapid cooling, peel off the outer skin, pesticides may remain on the outer skin and affect the overall taste of the can, beating for later use;

[0019] (2) Wash the above-mentioned mushrooms by weight with clean water, and then soak them in hot water at 60-80°C for 15 minutes, so that the ribonucleic acid contained in them is hydrolyzed into guanidine acid with...

Embodiment 2

[0025] A flavor canned tomato, characterized in that it is made of the following raw materials in parts by weight: 165 parts of tomato, 12 parts of mushroom, 10 parts of tea tree mushroom, 6 parts of Hericium erinaceus, 8 parts of straw mushroom, 7 parts of mushroom, salt 8 parts, honey 15 parts, clove wine 5 parts.

[0026] Including the following steps:

[0027] (1) Select fresh tomatoes as raw materials, clean them and disinfect them with 70% alcohol solution, heat the cleaned tomatoes in steam at 80-85°C for 1 minute, this temperature will not destroy their carotene components, use steam to avoid Loss of nutrients, rapid cooling, peel off the outer skin, pesticides may remain on the outer skin and affect the overall taste of the can, beating for later use;

[0028] (2) Wash the above-mentioned mushrooms by weight with clean water, and then soak them in hot water at 60-80°C for 20 minutes, so that the ribonucleic acid contained in them is hydrolyzed into guanidine acid wit...

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PUM

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Abstract

Relating to the field of vegetable deep processing, the invention discloses a flavor canned tomato, which is prepared from the following raw materials: tomato, pholiota nameko, agrocybe cylindracea, hericium erinaceus, volvariella volvacea, salt and honey. Compared the prior art, the flavor canned tomato provided by the invention has the characteristics of low operation temperature, maintenance of the original nutrients of tomato, and delicious sweet and sour flavor, overcomes the shortcoming of single taste of traditional canned tomatoes, can be used as a sauce and also can be used as a soup base, thus being more suitable for the popular taste. Therefore, the flavor canned tomato has very good popularization and use value.

Description

technical field [0001] The invention relates to the field of deep processing of vegetables, in particular to a flavored tomato can. Background technique [0002] Tomato, also known as tomato, is an annual herb of the family Solanaceae. Tomatoes are bright in color, sweet and sour, delicious in texture, thin and juicy in skin, rich in nutrition, and have dual identities of fruit and vegetable. Tomatoes contain vitamin A, a compound that forms carotene. Carotenoids can protect cells from the erosion of oxidants. Tomatoes contain malic acid and citric acid, which are necessary for digestion, maintain the acid-base balance in the body, and limit the excess produced during metabolism. acid, which effectively prevents the premature aging process from occurring. Tomatoes are rich in vitamin C and vitamin D, which can prevent capillary hemorrhage. Contains iron, calcium, magnesium, etc., which are beneficial for blood enrichment. There is also a high content of lycopene. Lycope...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L31/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/308
Inventor 张辉
Owner 蚌埠市涂山绿园蔬菜科研专业合作社
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