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Making method of tomato soup base with tomato blocks

A production method and technology of tomato cubes, which are applied in food science, food ingredients, applications, etc., can solve the problems of high-temperature denaturation of nutrient elements in tomato sauce, etc.

Inactive Publication Date: 2021-09-14
四川省阳家私坊食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the addition of a large amount of oil in this method, it is no longer a tomato paste product, and the high temperature treatment at 130°C also makes the nutrients of tomato paste prone to high temperature denaturation, etc.

Method used

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  • Making method of tomato soup base with tomato blocks

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0075] (1) Preparation of tomato paste:

[0076] Take fresh tomatoes, peel and remove seeds, beat into tomato juice, concentrate the tomato juice in vacuum, keep the temperature at 50°C~55°C during the concentration process, keep the tomato juice boiling, continuously extract the gas to remove water, concentrate and cool for later use, get ketchup;

[0077] The preparation method of tomato paste specifically comprises the following processes:

[0078] A. Take fresh tomatoes, blanch them in boiling water for several minutes, peel and remove seeds, and make tomato juice;

[0079] B. Pour the tomato juice into the vacuum concentration tank, remove the air in the vacuum concentration tank, and maintain a negative pressure in the vacuum concentration tank.

[0080] C. Heating the tomato juice in the vacuum concentration tank, keeping the tomato juice boiling at 50°C~55°C, and continuously extracting the gas to remove water;

[0081] D. Continue to keep the vacuum concentration. ...

Embodiment 1

[0099] Preparation of Tomato Sauce:

[0100] A. Take fresh tomatoes, blanch them in boiling water for several minutes, peel and remove seeds, and make tomato juice;

[0101] B. Pour the tomato juice into the vacuum concentration tank, remove the air in the vacuum concentration tank, and maintain a negative pressure in the vacuum concentration tank.

[0102] C. Heating the tomato juice in the vacuum concentration tank, keeping the tomato juice boiling at 52°C, and continuously extracting the gas to remove water;

[0103] D. Continue to keep the vacuum concentration. When the tomato juice is concentrated for 3 hours to 1 / 4 of the original weight, stop the concentration and let it cool naturally for use.

Embodiment 2

[0105] The preparation method of beef extract specifically comprises the following processes:

[0106] A. Take the raw material of fresh beef paste, remove the leftovers and clean it, put it in boiling water and boil it, take it out and wash it with clean water. The raw materials of the beef extract include 5 parts of cow scalp, 8 parts of beef, 4 parts of beef tendon, 5 parts of beef bone and 3 parts of beef suet.

[0107] B, the raw material of beef extract and water are batched according to the ratio of 1:3 by weight, heated to boiling, then add seasoning auxiliary material, the addition amount of seasoning auxiliary material is 0.03 times of beef extract raw material; The proportioning of each material in the seasoning auxiliary material It is 0.2 parts of ginger, 0.2 parts of garlic and 0.1 part of cooking wine.

[0108] C. Continue heating, so that the raw material of beef extract is boiled under high temperature and high pressure, and the temperature is raised to 220° ...

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PUM

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Abstract

The invention discloses a making method of tomato soup base with tomato blocks. The making method comprises the following steps of preparing tomato sauce, preparing beef extract, preparing the tomato blocks, preparing fruit juice, performing cold mixing and fermentation, and performing potting and packaging. The product not only contains the tomato sauce, but also contains the tomato blocks; the tomato sauce and the tomato blocks are prepared and then are mixed and packaged, so that consumers can intuitively see that the tomato blocks exist in a package during eating, the tomato sauce can be quickly melted into the soup base; and the tomato blocks can continuously provide tomato flavor in the boiling process, so that the best taste can be maintained after long-time scalding.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing tomato soup with tomato pieces. Background technique [0002] Tomato paste is a paste-like concentrated product of tomato. It is made from ripe red tomatoes, which are crushed, beaten, peeled and seeded, concentrated, canned and sterilized. In addition to lycopene, there are B vitamins, dietary fiber, minerals, protein and natural pectin in tomato paste. Compared with fresh tomatoes, the nutrients in tomato paste are more easily absorbed by the body. [0003] Tomatoes have a unique taste and moderate acidity, and are loved by most people. People often make tomato soups. To prepare tomato soups, fresh tomatoes are cut into pieces and boiled in water. [0004] Mostly in the commercially available tomato soup stock, tomato is boiled into tomato sauce, then packs and sells. Most consumers like to boil soup stock, and the tomato in the tomato sauce pac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L19/00A23L29/256
CPCA23L23/00A23L19/03A23L29/256A23V2002/00A23V2250/5026
Inventor 阳永强
Owner 四川省阳家私坊食品开发有限公司
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