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Tomato seasoning sauce

A technology for ketchup and hot sauce, applied in food science and other directions, can solve the problems of low price, restrict the expansion of consumer demand for value-added benefits, etc., and achieve the effect of pure color and luster.

Inactive Publication Date: 2018-06-12
天津金土地食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] my country is an important tomato producing country in the world, with an annual output of about 9 million tons. Tomato products are mainly processed into tomato paste, and others are a small amount of canned whole tomatoes and tomato sauce. There is little deep processing of tomatoes, while my country Most of the exported tomato paste is sold as raw and auxiliary materials, and the price is low, which restricts the improvement of value-added benefits and the expansion of consumer demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take high-quality tomato paste with bright red color and 28% to 30% soluble solids as the main ingredient;

[0023] Wash and chop the dried chilies for later use;

[0024] Fresh carrots are peeled, washed, chopped and beaten to a size below 250 μm to obtain carrot puree for later use;

[0025] Blending: Take 70 parts by weight of tomato sauce, 8 parts by weight of modified starch, 9 parts by weight of soybean fiber, 5 parts by weight of maltose, 5 parts by weight of dried pepper and 3 parts by weight of carrot puree, and mix them evenly to obtain the tomato seasoning of the present invention hot sauce. It can then be sterilized and packaged.

Embodiment 2

[0027] Take high-quality tomato paste with bright red color and 28% to 30% soluble solids as the main ingredient;

[0028] Wash and chop the dried chilies for later use;

[0029] Fresh carrots are peeled, washed, chopped and beaten to a size below 250 μm to obtain carrot puree for later use;

[0030] Blending: Take 60 parts by weight of tomato sauce, 16 parts by weight of modified starch, 12 parts by weight of soybean fiber, 6 parts by weight of maltose, 4 parts by weight of dried chili and 2 parts by weight of carrot puree, and mix them evenly to obtain the tomato seasoning of the present invention hot sauce. It can then be sterilized and packaged.

Embodiment 3

[0032] Take high-quality tomato paste with bright red color and 28% to 30% soluble solids as the main ingredient;

[0033] Wash and chop the dried chilies for later use;

[0034] Fresh carrots are peeled, washed, chopped and beaten to a size below 250 μm to obtain carrot puree for later use;

[0035] Preparation: Take 80 parts by weight of tomato sauce, 6 parts by weight of modified starch, 4 parts by weight of soybean fiber, 4 parts by weight of maltose, 4 parts by weight of dried chili and 2 parts by weight of carrot puree, and mix them evenly to obtain the tomato seasoning of the present invention hot sauce.

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PUM

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Abstract

The invention discloses a tomato seasoning sauce. The tomato seasoning sauce of the invention is prepared by taking high-quality ketchup as a main material, adding modified starch, soybean fibers, maltose, dried chilies and mashed carrots, and conducting uniform mixing. The tomato seasoning sauce contains the ketchup in a great proportion, so that the seasoning sauce is red or orange-red on the whole, has a pure color, moderate viscosity and no layering phenomenon, has a flavor peculiar to raw materials such as tomatoes and carrots, is delicious with slight sweetness and sour, can be used as araw material or an auxiliary material for a plurality of foods, particularly fits the taste of Chinese consumers, and can be eaten alone or as a seasoning for other foods such as bread, cakes and instant noodles.

Description

technical field [0001] The invention relates to a tomato sauce product, in particular to a tomato sauce. 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. [0003] 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. Lycopene is a natural pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 张春光
Owner 天津金土地食品股份有限公司
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