Preparation method of fermented tomato

A tomato and fermented material technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., to achieve the effects of increasing appetite, low nitrite content, and short fermentation time

Inactive Publication Date: 2019-05-21
新疆新康农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on the development of green tomato series of food except that there is a processing method of using green tomatoes to make foot bath liquid in the domestic market, which can use discarded green tomatoes

Method used

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  • Preparation method of fermented tomato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the preparation method of fermented tomato, carry out as follows: the first step, after fresh green tomato, salt and water are mixed in the ratio of 100:4 to 6:60 to 70 by mass ratio, obtain unfermented material The second step is to inoculate the strains into the unfermented material, and obtain the fermented material after fermentation at 35°C for 48 hours, wherein the inoculum amount of the strains is 5%, and the strains are composed of Lactobacillus plantarum and Lactobacillus pentosus , the mass ratio of Lactobacillus plantarum and Lactobacillus pentosus is 2:1; the third step, add the required amount of white sugar, white vinegar, fennel seeds, black pepper, garlic, bay leaves and mustard seeds to the fermentation material and mix well , and then get fermented tomato after high temperature sterilization.

[0018] The preparation method described in this example uses green tomatoes as fermentation raw materials, and Lactobacillus plantarum and Lactoba...

Embodiment 2

[0023] Embodiment 2: the preparation method of fermented tomato, carry out as follows: the first step, after fresh green tomato, salt and water are mixed in the ratio of 100:4 or 6:60 or 70 by mass ratio, obtain unfermented material The second step is to inoculate the strains into the unfermented material, and obtain the fermented material after fermentation at 35°C for 48 hours, wherein the inoculum amount of the strains is 5%, and the strains are composed of Lactobacillus plantarum and Lactobacillus pentosus , the mass ratio of Lactobacillus plantarum and Lactobacillus pentosus is 2:1; the third step, add the required amount of white sugar, white vinegar, fennel seeds, black pepper, garlic, bay leaves and mustard seeds to the fermentation material and mix well , and then get fermented tomato after high temperature sterilization.

Embodiment 3

[0024] Embodiment 3: the preparation method of fermented tomato, carry out as follows: the first step, after fresh green tomato, salt and water are mixed in the ratio of 100:4:70 by mass ratio, obtain unfermented material; Second step , inoculate the strains into the unfermented material, and ferment at 35°C for 48 hours to obtain the fermented material, wherein the inoculum amount of the strains is 5%, the strains are composed of Lactobacillus plantarum and Lactobacillus pentosus, and Lactobacillus plantarum The mass ratio to Lactobacillus pentosus is 2:1; in the third step, add the required amount of white sugar, white vinegar, fennel seeds, black pepper, garlic, bay leaves and mustard seeds to the fermentation material and mix evenly, and then pass through high temperature Fermented tomatoes are obtained after sterilization.

[0025] The fermented tomato obtained in Example 3 had a nitrite content of 1.07 mg / kg.

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Abstract

The invention relates to the technical field of tomato processing and is a preparation method of fermented tomatoes, which is prepared by the following method: firstly, fresh green tomatoes, salt andwater are mixed in proportion to obtain a unfermented material; secondly, strains are inoculated into the unfermented material, and a fermented material is obtained after fermentation; thirdly, a fermented tomato is obtained by adding excipients to the fermented material and sterilizing at high temperature. The preparation method of the fermented tomato takes green tomatoes as the fermentation raw material and adopts the compound strains to ferment the green tomatoes, which can make the fermented tomatoes also has a light fragrance smell, and the appetite is increased, thereby beingloved by the eaters under the premise that the fermentation time is short and the nitrite content of the fermented tomato is low. In addition, the green tomatoes can be deeply processed and turned waste into treasure, which will add certain economic value to the domestic tomato industry.

Description

technical field [0001] The invention relates to the technical field of tomato processing, and relates to a method for preparing fermented tomatoes. Background technique [0002] Tomatoes and their products are widely demanded agricultural products in the world. Judging from the trade scale of vegetables and their products in the world over the years, the trade volume of tomato products has jumped to the third place in the world. my country is the world's largest exporter of tomato products, and tomato products exported from Xinjiang account for 70% of the country's export volume and about 30% of the world's total trade volume. However, the level of tomato deep processing in our country is low, and the leading product is only primary processed tomato sauce, which is exported to foreign countries in the form of vat raw material sauce, and then processed by OEM. Every 7 tons of tomatoes can produce 1 ton of tomato sauce. This tomato processing method not only High energy consu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L27/10A23L27/00C12N1/20C12R1/225C12R1/25
Inventor 陈其钢戚晨晨王向未陈国辉
Owner 新疆新康农业发展有限公司
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