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Tomato mixing sauce

A technology of tomato sauce and tomato sauce is applied to tomato sauce. It can solve unhealthy problems and achieve the effects of controlling moisture, ensuring hygiene and safety, and improving taste and texture

Inactive Publication Date: 2018-11-09
金春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a tomato sauce, which solves the unhealthy problem caused by the addition of preservatives or pigments prepared by chemical methods in traditional condiments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The preparation method of chili puree is to process and chop 75-84 parts of fresh peppers into diced peppers of about 0.3-0.5 cm, then add 8-15 parts of salt, 3-5 parts of garlic, and 3-5 parts of ginger and mix well, then Put it into a sealed cylinder for fermentation, keep the temperature at 25-30°C, pasteurize the fermented peppers at 85-90°C, and finally use a beater to make pepper puree, by weight.

[0021] A method for preparing tomato sauce as described above is characterized in that it comprises the following steps,

[0022] 1) Raw material processing: Colloidally grind the sweet noodle sauce and Pixian bean paste respectively, wash the garlic grains and mash them to a size of 3-5mm, wash the chives, and chop them into 0.1-0.3cm long;

[0023] 2) Stir-fried sauce: heat the vegetable oil to 110-130°C, add chili paste, spices, and cooking wine and fry until fragrant, then add tomato paste, beef extract, sweet noodle sauce and bean paste processed in step 1 and sti...

Embodiment 1

[0029] A tomato sauce, the tomato sauce is composed of the following components by weight: 25 parts of tomato sauce, 8 parts of chili puree, 7 parts of garlic, 8 parts of chives, 3 parts of bean paste, 3 parts of dark soy sauce, sweet noodle sauce 3 parts, 3 parts of vegetable oil, 0.8 parts of table salt, 1 part of cooking wine, 2 parts of spices, 0.8 parts of umami agent, 1 part of beef essence.

[0030] The present invention is also characterized in that,

[0031] Doubanjiang is Pixian Doubanjiang.

[0032] The umami taste agent comprises 0.8 part of monosodium glutamate and 0.05 part of taste nucleotide disodium, by weight.

[0033] The preparation method of chili puree is to process and chop 75 parts of fresh peppers into diced peppers of about 0.3cm, then add 8 parts of salt, 3 parts of garlic, and 3 parts of ginger and mix well, then put them into a sealed tank for fermentation, and keep the temperature At 25°C, the fermented peppers are then pasteurized at 85°C, and ...

Embodiment 2

[0035] A tomato sauce, the tomato sauce is composed of the following components by weight: 30 parts of tomato sauce, 12 parts of chili puree, 10 parts of garlic, 12 parts of shallots, 8 parts of bean paste, 6 parts of dark soy sauce, sweet bean sauce 5 parts, 8 parts of vegetable oil, 1.5 parts of table salt, 2 parts of cooking wine, 4 parts of spices, 2 parts of flavoring agent, 3 parts of beef essence.

[0036] The present invention is also characterized in that,

[0037] Doubanjiang is Pixian Doubanjiang.

[0038] The umami taste agent includes 2 parts of monosodium glutamate and 0.01 part of disodium nucleotides, by weight.

[0039] The preparation method of chili puree is to chop 84 parts of fresh peppers into diced peppers of about 0.5 cm, then add 15 parts of salt, 5 parts of garlic, and 5 parts of ginger and mix well, then put them into a sealed tank for fermentation, and keep the temperature At 30°C, the fermented peppers are then pasteurized at 90°C, and finally be...

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PUM

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Abstract

The invention discloses tomato mixing sauce which is prepared from the following components in parts by weight: 25-30 parts of tomato sauce, 8-12 parts of mashed pepper, 7-10 parts of garlic, 8-12 parts of green onion, 3-8 parts of broad bean paste, 3-6 parts of dark soy sauce, 3-5 parts of sweet soybean paste, 3-8 parts of vegetable oil, 0.8-1.5 parts of table salt, 1-2 parts of cooking wine, 2-4parts of spice, 0.8-2 parts of flavor agent and 1-3 parts of beef essence paste. The invention also discloses a preparation method of the tomato mixing sauce. The tomato mixing sauce disclosed by theinvention is prepared by the steps of raw material treatment, stir frying of sauce, filling, sterilization and cooling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tomato sauce. Background technique [0002] In my country's traditional food culture, condiments with tomato as the main raw material are very popular among the people. Simultaneously, dipping sauce is also more and more subject to liking of people as a kind of condiment, and making dipping sauce with tomato flavor has a great market. At the same time, with the development of the economy, people have higher and higher requirements for the quality of life and food, and high-quality condiments have become an indispensable food on most people's tables. At present, most of the condiments are added with preservatives or pigments prepared by chemical methods, which not only affect the taste of the condiments, but also are harmful to people's health. Therefore, making a healthy dipping sauce with tomato flavor has become a research trend. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L5/10A23L11/50
CPCA23L5/11A23L27/63A23L11/50
Inventor 金春燕
Owner 金春燕
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