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
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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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