Tomato vegetable can and production method thereof

A technology for tomatoes and vegetables, which is applied to canned tomatoes and vegetables and their production fields, can solve problems such as poor taste and loss of nutrients, and achieve the effects of long shelf life, easy portability, and less preservatives and artificial additives.

Inactive Publication Date: 2019-06-18
菏泽巨鑫源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional canned vegetable production has problems such as a large loss of nutrients and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, this embodiment provides a kind of canned tomato and vegetable and its production method, including the following raw materials in parts by weight: 80 parts of tomato, 20 parts of cabbage, 30 parts of beans, 20 parts of cabbage, 5 parts of onion, and 35 parts of potato share. The production method comprises the following steps: selecting ripe and mildew-free raw materials, rinsing them with clean water; storing them in a well-ventilated greenhouse at a temperature of 35°C for 100 hours to increase the maturity of the raw materials; peeling the tomatoes, washing them and then boiling them in water Boil for 5 minutes, then cut into small pieces and use a wall breaker to break them into jars for later use; steam the potatoes and beans, peel the potatoes and cut them into small pieces, boil the other ingredients in boiling water for 5 minutes and then chop them; Put it into a canning bottle and add broth, seal the can and steam sterilize it for 5 minutes, cool...

Embodiment 2

[0016] Embodiment 2, this embodiment provides a kind of canned tomato and vegetable and its production method, including the following raw materials in parts by weight: 150 parts of tomato, 60 parts of cabbage, 40 parts of beans, 30 parts of cabbage, 10 parts of onion, and 60 parts of potato share. The production method comprises the following steps: selecting ripe and mildew-free raw materials, rinsing them with clean water; storing them in a well-ventilated greenhouse at a temperature of 45°C for 150 hours to increase the maturity of the raw materials; peeling the tomatoes, washing them and then boiling them in water Boil for 10 minutes, then cut into small pieces and use a wall breaker to break them into jars for later use; steam the potatoes and beans, peel the potatoes and cut them into small pieces, boil the other ingredients in boiling water for 9 minutes and then chop them; Put it into canning bottles and add broth, seal the cans and steam sterilize for 9 minutes, cool...

Embodiment 3

[0017] Embodiment 3, this embodiment provides a kind of canned tomato and vegetable and its production method, including the following raw materials in parts by weight: 110 parts of tomato, 40 parts of cabbage, 35 parts of beans, 26 parts of cabbage, 6 parts of onion, and 39 parts of potato share. The production method comprises the following steps: selecting ripe and mildew-free raw materials, rinsing them with clean water; storing them in a well-ventilated greenhouse at a temperature of 42°C for 125 hours to increase the maturity of the raw materials; peeling the tomatoes, washing them and then boiling them in water Boil for 8 minutes, then cut into small pieces and use a wall breaker to break them into jars for later use; steam the potatoes and beans, peel the potatoes and cut them into small pieces, boil the other ingredients in boiling water for 6 minutes and then chop them; Put it into a canning bottle and add broth, seal the can and steam sterilize it for 7 minutes, coo...

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PUM

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Abstract

The invention belongs to the technical field of can production, and relates to a tomato vegetable can and a production method thereof. The tomato vegetable can is prepared from the following raw materials: tomatoes, Chinese cabbages, long beans, cabbages, onions and potatoes. The production method includes the following steps: the ripe and mold-free raw materials are selected and washed by clear water; the raw materials are stored in a well-ventilated greenhouse to increase the ripeness of the raw materials; the tomatoes are peeled, cleaned, then boiled by boiling water, then cut into small pieces, crushed by a high-speed blender, and loaded into can bottles for standby application; the potatoes and the long beans are cooked in a steamed mode, the potatoes are peeled and cut into small pieces, and the other raw materials are boiled in boiling water for 5-9 minutes and then chopped; and the raw materials are loaded into the can bottles, soup-stock is added, steam sterilization is conducted for 5-9 minutes after can sealing, cooling and labeling are conducted, and finished products are prepared. The tomato vegetable can has the advantages of being high in nutritional value, good in taste, suitable for people of all ages, long in shelf life and the like, preservatives and artificial additives are few, and the tomato vegetable can can replace daily vegetables, is convenient to carry, and is beneficial to health if being often eaten.

Description

technical field [0001] The invention belongs to the technical field of canned food, and relates to a canned tomato vegetable and a production method thereof. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to the naturalness, nutrition and health of food. Especially the rise of off-season vegetables in recent years, but off-season vegetables are generally greenhouse vegetables, which have a different taste from the original season vegetables, and canned vegetables are a kind of food that can guarantee the supply of vegetables. With the improvement of residents' living standards, travel and tourism continue to increase, and food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen to reduce oil fume pollution and housework. Canned food is adapting to people's daily needs for its convenience, hygiene and easy storage, and is becoming more and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/12
Inventor 孙研赵鲁豫仵文雷王保华解卉
Owner 菏泽巨鑫源食品有限公司
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