Lipid-lowering tomato sauce and preparation method thereof

A technology of ketchup and tomato, applied in the food field, can solve the problems of neglecting the nutrition, health care and homologous effect of medicine and food of ketchup

Inactive Publication Date: 2017-11-07
赵欣丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, known ketchup has multiple formulas and preparation methods. These ketchups only pay attention to the taste of ketchup, the preservation of ketchup, the additive-free of ketchup while ignoring the nutrition, health care and other benefits of ketchup. Homologous effect of medicine and food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A reduced-fat tomato sauce, comprising the following components in parts by weight: 5 tomatoes, 0.5 soybeans, 0.5 peanuts, 0.5 hawthorns, 0.25 wolfberries, 0.25 gingers, 0.05 aniseeds, 0.05 prickly ash, 0.1 edible salt, and 0.05 monosodium glutamate.

[0018] A preparation method of fat-reduced tomato paste, comprising the following steps:

[0019] (1), take ceramics or glass container, according to routine method disinfection after sterilization for standby;

[0020] (2), choose the red ripe tomato that does not have rot, no damage by disease and pest to wash and be placed in the ceramic container, drain the moisture on the surface of the tomato after soaking in boiling water for 5 minutes;

[0021] (3) Remove the stalk and skin of the tomato, put the tomato flesh in a clean ceramic container, mash it with a sterilized non-metallic utensil, and set aside;

[0022] (4) Choose high-quality, clean, non-rotten peanut kernels, stir-fry them until they are 9 mature, smash t...

Embodiment 2

[0028] A reduced-fat tomato sauce, comprising the following components in parts by weight: 10 tomatoes, 1 soybean, 1 peanut, 1 hawthorn, 0.5 medlar, 0.5 ginger, 0.1 aniseed, 0.1 pepper, 0.3 edible salt, and 0.07 monosodium glutamate.

[0029] A preparation method of fat-reduced tomato paste, comprising the following steps:

[0030] (1), take ceramics or glass container, according to routine method disinfection after sterilization for standby;

[0031] (2), choose the red ripe tomato that does not have rot, no damage by disease and pest to wash and be placed in the ceramic container, drain the moisture on the surface of the tomato after soaking in boiling water for 5 minutes;

[0032] (3) Remove the stalk and skin of the tomato, put the tomato flesh in a clean ceramic container, mash it with a sterilized non-metallic utensil, and set aside;

[0033] (4) Choose high-quality, clean, non-rotten peanut kernels, stir-fry them until they are 9 mature, smash them into petals, peel th...

Embodiment 3

[0039] A reduced-fat tomato sauce, comprising the following components in parts by weight: 7 tomatoes, 0.5-1 soybeans, 0.8 peanuts, 0.8 hawthorns, 0.4 wolfberries, 0.4 ginger, 0.07 aniseeds, 0.07 peppercorns, 0.5 edible salt, and monosodium glutamate 0.1.

[0040] A preparation method of fat-reduced tomato paste, comprising the following steps:

[0041] (1), take ceramics or glass container, according to routine method disinfection after sterilization for standby;

[0042] (2), choose the red ripe tomato that does not have rot, no damage by disease and pest to wash and be placed in the ceramic container, drain the moisture on the surface of the tomato after soaking in boiling water for 5 minutes;

[0043] (3) Remove the stalk and skin of the tomato, put the tomato flesh in a clean ceramic container, mash it with a sterilized non-metallic utensil, and set aside;

[0044] (4) Choose high-quality, clean, non-rotten peanut kernels, stir-fry them until they are 9 mature, smash th...

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PUM

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Abstract

The invention belongs to the technical field of food, and particularly relates to lipid-lowering tomato sauce and a preparation method thereof. The invention aims at enabling the tomato sauce to have a healthcare and lipid-lowering efficacy while maintaining the delicious taste, no pollution and no additive by virtue of novel raw material configuration and production method so as to achieve a medicinal and edible effect. The lipid-lowering tomato sauce is prepared from the following components in parts by weight: 5 to 10 parts of tomato, 0.5 to 1 part of soybeans, 0.5 to 1 part of peanut kernels, 0.5 to 1 part of Chinese hawthorn, 0.25 to 0.5 part of fructus lycii, 0.25 to 0.5 part of ginger, 0.05 to 0.1 part of aniseed, 0.05 to 0.1 part of Sichuan pepper, 0.1 to 0.5 part of table salt, and 0.05 to 0.1 part of aginomoto.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a reduced-fat tomato sauce and a preparation method thereof. Background technique [0002] At present, known ketchup has multiple formulas and preparation methods. These ketchups only pay attention to the taste of ketchup, the preservation of ketchup, the additive-free of ketchup while ignoring the nutrition, health care and other benefits of ketchup. Homologous effect of medicine and food. Contents of the invention [0003] The purpose of the invention is to make the tomato sauce have health-care and fat-lowering effects through new raw material configuration and production method while keeping the tomato sauce delicious, green and additive-free, so as to achieve the homology of medicine and food. [0004] The technical scheme that the present invention takes for realizing the above object is: [0005] A fat-reducing tomato sauce, comprising the following components...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/63A23L33/10A23V2002/00A23V2200/30A23V2200/3262
Inventor 赵欣丽
Owner 赵欣丽
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