Multi-flavor sweetened tomato pulp

A technology of preserved tomato and tomato, applied in confectionary, confectionery industry, and the function of food ingredients, etc., can solve the problems of time-consuming and labor-intensive, and achieve the effect of overcoming high sugar content, beautiful appearance, and bright color

Inactive Publication Date: 2018-05-08
梁春林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is time-consuming and labor-intensive to use existing sugaring equipment to sugary fruits or agricultural products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A multi-flavor preserved tomato, the processing method of which is as follows:

[0021] Material selection, cleaning, blanching and peeling, repairing and cutting, hardening treatment, low-sugar cooking, dipping, high-sugar cooking, dipping, drying, shaping, packaging, and finished products.

[0022] The specific processing steps are as follows:

[0023] (1) Material selection, choose fresh small tomatoes, red in color, good fruit shape and flavor, not harmed by diseases and insect pests, strong pulp, thick flesh, few seeds, less juice, strong cooking resistance, oblong The most suitable species;

[0024] (2) Cleaning, pour the tomatoes into the sink, and wash the skin;

[0025] (3) Blanch and peel off the skin, pour the tomato into hot water at 95°C-98°C for 1 minute until the skin is easy to detach, then immediately put it in cold water and peel the skin;

[0026] (4) Trim and cut into pieces. After the tomato is peeled, use a knife to dig out the pedicle and the i...

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PUM

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Abstract

The invention provides multi-flavor sweetened tomato pulp. A processing method of the multi-flavor sweetened tomato pulp comprises the steps of material selection, cleaning, blanching for peeling, finishing and dicing, hardening treatment, low-sugar boiling, soaking, high-sugar boiling, soaking, drying, shaping, and packaging to obtain a finished product. The multi-flavor sweetened tomato pulp isa fruit-vegetable sugar product which is prepared from tomatoes as raw materials supplemented with sugar, ginger paste, vinegar and the like as auxiliary materials through a reasonable sugar permeating process, and has sweet, sour and spicy composite taste, bright color and luster and beautiful appearance. The product overcomes the defects of high sugar content, single taste and the like of traditional sweetened tomato pulp, has physiological effects of ginger such as inducing perspiration, promoting appetite and the like, is suitable for most people to eat, and can meet various requirements of the market.

Description

technical field [0001] The invention relates to a processing method of preserved fruit, in particular to a multi-flavored preserved tomato. Background technique [0002] The traditional method of processing preserved fruit is to use candied fruit, which is also called pickling with sugar, which is an essential step in making preserved fruit. The existing sugaring method is usually carried out under normal temperature and pressure. Various fruits or agricultural products are washed and dried, cut into small pieces, and can also be placed in a pickling tank as a whole, and white sugar is added to form a sugar solution for sugaring. It usually takes four to five days, or even seven to eight days, to complete a vat of raw materials for sugaring. During this period, in order to make the sugar evenly, it is necessary to pump the sugar water from the bottom of the vat to the top of the vat in real time to circulate the sugar water. It is time-consuming and labor-intensive to use e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/36A23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2200/32A23V2250/032A23V2300/10
Inventor 梁春林
Owner 梁春林
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