Fermented tomato sauce and preparation method thereof

A technology for fermenting tomato paste and tomato is applied in the field of fermented tomato paste and its preparation, and can solve the problems of affecting the nutrient composition and flavor of products, unstable quality, short shelf life and the like

Inactive Publication Date: 2019-09-27
三都县妮的食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of this application is to provide a kind of fermented tomato sauce and preparation method thereof, to solve the problem of using high temperature sterilization and adding additives to affect the nutritional components and flavor of the product in the existing technology of fermentation and production of fermented tomato sauce, as well as the long shelf life after unsealing. Problems with short, unstable quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A fermented tomato paste comprises the following raw material components in parts by weight: 100 parts of tomato, 5 parts of table salt, 5 parts of white wine, 3 parts of sweet wine and 3 parts of rock sugar.

[0025] The preparation method of above-mentioned fermented tomato sauce comprises the following steps:

[0026] Raw material pretreatment: remove the stems of the tomatoes, wash and crush them for later use;

[0027] The first fermentation: put the pulverized tomato, salt and white wine into the container according to the proportion, stir evenly, and seal and ferment at room temperature for 30 days;

[0028] The second fermentation: on the basis of the first fermentation, add liqueur in proportion and stir evenly, and seal and ferment at room temperature for 60 days;

[0029] The third fermentation: on the basis of the second fermentation, add rock sugar in proportion, stir evenly, and seal and ferment at room temperature for 90 days;

[0030] The fourth fermen...

Embodiment 2

[0032] A fermented tomato paste comprises the following raw material components in parts by weight: 80 parts of tomato, 3 parts of table salt, 3 parts of white wine, 3 parts of sweet wine and 1 part of rock sugar.

[0033] The preparation method of above-mentioned fermented tomato sauce comprises the following steps:

[0034] Raw material pretreatment: remove the stems of the tomatoes, wash and crush them for later use;

[0035] The first fermentation: Put crushed tomatoes, salt and white wine into the container according to the proportion, stir evenly, and seal and ferment at room temperature for 20 days;

[0036] The second fermentation: on the basis of the first fermentation, add liqueur in proportion and stir evenly, and seal and ferment at room temperature for 50 days;

[0037] The third fermentation: on the basis of the second fermentation, add rock sugar in proportion, stir evenly, and seal and ferment at room temperature for 80 days;

[0038] The fourth fermentation:...

Embodiment 3

[0040] A fermented tomato paste comprises the following raw material components in parts by weight: 85 parts of tomato, 4 parts of table salt, 4 parts of white wine, 4 parts of sweet wine and 2 parts of rock sugar.

[0041] The preparation method of above-mentioned fermented tomato sauce comprises the following steps:

[0042] Raw material pretreatment: remove the stems of the tomatoes, wash and crush them for later use;

[0043] The first fermentation: Put crushed tomatoes, salt and white wine into the container according to the proportion, stir evenly, and seal and ferment at room temperature for 30 days;

[0044] The second fermentation: on the basis of the first fermentation, add liqueur in proportion and stir evenly, and seal and ferment at room temperature for 50 days;

[0045] The third fermentation: on the basis of the second fermentation, add rock sugar in proportion, stir evenly, and seal and ferment at room temperature for 90 days;

[0046] The fourth fermentation...

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PUM

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Abstract

The invention discloses fermented tomato sauce and a preparation method thereof. The fermented tomato sauce comprises raw material components in parts by weight as follows: 80-100 parts of tomatoes, 3-5 parts of edible salt, 3-5 parts of baijiu, 3-5 parts of sweet wine and 1-3 parts of rock candy. The invention further discloses the preparation method of the fermented tomato sauce. The preparation method comprises steps as follows: pretreatment of raw materials: the tomatoes are subjected to pedicle removing, cleaning and smashing for standby application; first fermentation: the smashed tomatoes, the edible salt and baijiu are put in a container in proportion and stirred uniformly, and sealing fermentation is performed at normal temperature for 20-30 days; second fermentation: the sweet wine is added in proportion and stirred uniformly, and sealing fermentation is performed at normal temperature for 50-60 days; third fermentation: the rock candy is added in proportion and stirred uniformly, and sealing fermentation is performed at normal temperature for 80-90 days; fourth fermentation: the fermented tomato sauce obtained by the third fermentation is ground to be pasty and put in the container, and sealing fermentation is performed at normal temperature for 150-180 days. The problems that nutritional ingredients and flavor of a product are affected, the shelf life of the product is short and the quality is unstable due to adoption of high-temperature sterilization and addition of an additive are solved.

Description

technical field [0001] The application relates to the field of food, in particular to a fermented tomato paste and a preparation method thereof. Background technique [0002] Currently commercially available fermented tomato paste is generally sterilized by high-temperature sterilization or chemical preservatives (such as potassium sorbate, sodium phenylpotassiate), and even added sour agents such as citric acid and glacial acetic acid, thickeners such as gelatin and xanthan gum, chlorine, etc. Calcium chloride, calcium lactate and other hardeners, sodium erythorbate, lauric kojic acid and other color protectants are used to improve the shelf life and sensory properties of the product. The use of high temperature sterilization and the addition of various additives not only destroy the nutritional content of the product, but also affect Its unique flavor also fails to really effectively prolong the shelf life of the product, especially the shelf life after unsealing. For the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 王耀武吴茂芝黄云中
Owner 三都县妮的食品有限公司
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