Tomato sauce seasoning sauce and preparation method thereof
By compounding tomato sauce and tomato fermented sour soup, and adding sweet gourd powder and other ingredients, the sourness and seasoning ability of the tomato sauce sauce are enhanced, and the problems of the existing tomato sauce sauce with weak sourness and insufficient seasoning ability are solved. It is suitable for cooked meats with high seasoning requirements.
Patent Information
- Application Number
- CN202411792459.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-07
- Publication Date
- 2025-01-21
AI Technical Summary
The existing tomato sauce seasoning sauce has a lighter sour taste and limited seasoning ability. It is not suitable for cooking meat-based cooked foods that require high seasoning levels.
By compounding freshly squeezed tomato paste and fermented tomato sour soup, organic acids derived from microorganisms are added, and sweet gourd powder, sweet gourd extract and yeast extract are added to enhance the sour taste, sweetness and freshness effect.
The rich sour taste and rich taste level of tomato sauce sauce is realized. It has strong seasoning capabilities. It is suitable for cooked meat cooked foods with higher requirements for seasoning levels, and at the same time, the shelf life of the product is extended.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and more specifically, to a tomato sauce and a preparation method thereof. Background Art
[0002] Tomato is an annual herb of the genus Solanum in the Solanaceae family. It is native to South America and is now widely cultivated all over the world. In 2020, the global tomato planting area reached 5.052 million hectares, the output was as high as 187 million tons, and the total output value exceeded US$60 billion. When ripe, the tomato fruit is bright in color, thick and juicy, sweet and sour, and refreshing. It is rich in soluble sugars, organic acids, proteins, vitamins, lycopene, minerals and other nutrients, and has extremely high economic and edible value. In addition to being eaten directly, tomatoes can also be made into a variety of tomato products such as tomato sauce (including tomato sauce), tomato powder, and dried tomatoes. Tomato sauce occupies a dominant position among them, with an annual output of more than one million tons in my country.
[0003] Ketchup is a sauce made from crushed and concentrated tomatoes, while tomato sauce is a compound condiment made by adding salt, sugar, thickener, spices and other auxiliary materials to tomato sauce, and then mixing, sterilizing and filling it. It is also called tomato sauce. In addition to being used for home cooking, tomato sauce is also often used as a dipping sauce for fast food fried foods.
[0004] With respect to the above-mentioned related technologies, the inventors believe that the tomato sauce currently on the market is mainly used as an instant dipping sauce for fast food fried foods. In order to satisfy the tastes of most people, the sour taste that tomato sauce can provide is generally lighter, which results in limited seasoning ability of tomato sauce, and is not suitable for cooking cooked meats that require a higher level of seasoning. Summary of the invention
[0005] In the related art, tomato sauce is generally used as an instant dipping sauce, which can provide a light sour taste and limited seasoning ability, and is not suitable for cooking meat dishes that require a high level of seasoning. In order to improve this defect, the present application provides a tomato sauce and a preparation method thereof.
[0006] In a first aspect, the present application provides a tomato sauce, which adopts the following technical solution: A tomato sauce seasoning sauce comprises the following raw material components in parts by weight: 80-85 parts of tomato pulp, 6-8 parts of sweet gourd powder, 1.5-2 parts of thickener, 4-10 parts of salt, 4-8.5 parts of flavor enhancer, 2.5-6 parts of seasoning oil, 0.3-0.5 parts of yeast extract, 2-3 parts of sweet gourd extract, 3-5 parts of meat product flavoring agent, and 0.1-0.5 parts of spices; the tomato pulp is prepared by mixing freshly squeezed tomato paste and fermented tomato sour soup in a weight ratio of 1:(0.15-0.25).
[0007] By adopting the above technical scheme, the present application compounded freshly squeezed tomato sauce and fermented tomato sour soup to obtain tomato slurry. Tomato fermented sour soup is a fermented product produced with tomatoes as the main raw material. In addition to containing malic acid, citric acid, oxaloacetic acid, ascorbic acid and other plant-derived organic acids originally contained in tomatoes, microbial-derived organic acids such as lactic acid, citric acid, and acetic acid are also produced due to microbial metabolism during the fermentation process. Through the supplement of microbial-derived organic acids, the tomato slurry of the present application can have a stronger sour taste than ordinary freshly squeezed tomato sauce. While increasing the sour taste, the present application also adds sweet gourd powder, sweet gourd extract and yeast extract. Sweet gourd powder can give tomato sauce a granular feel, making the taste more layered, and sweet gourd extract has an antibacterial effect, which helps to extend the shelf life of tomato sauce. Sweet gourd powder and sweet gourd extract can synergistically play a sweetening effect, and can also synergize with yeast extract and flavor enhancer to achieve a freshening effect, and the combination of yeast extract and tomato fermented sour soup can also provide a strong fermented product with a special flavor. Under the synergistic sweetening effect, synergistic freshness enhancement effect and the synergistic effect of the special flavor of the fermented product, the tomato sauce of the present application has a strong sour taste, and the irritation brought by the sour taste can be well alleviated, while providing a richer taste level, so it has a strong seasoning ability and is suitable for cooking cooked meats that require a high level of seasoning.
[0008] Preferably, the sweet gourd powder is prepared according to the following method: The sweet gourd is washed, peeled and cut into slices, and then the sweet gourd slices are spread flat in a container, and freeze-dried to obtain dried sweet gourd, which is then crushed and sieved to obtain sweet gourd powder.
[0009] By adopting the above technical solution, the present application freeze-dries the sweet gourd to obtain dried sweet gourd. After freeze-drying, due to the loss of water, a large number of pores are generated in the dried sweet gourd, which has a certain water absorption capacity. Therefore, the sweet gourd powder made from the dried sweet gourd can fully absorb the soup during the cooking process, so it can be used as a flavor carrier, improve the seasoning effect of tomato sauce, and help enhance the dining experience.
[0010] Preferably, the sweet gourd extract is prepared according to the following method: The sweet gourd powder is mixed with water, and the mixture is firstly subjected to ultrasonic treatment to obtain a mixed solution, and then the mixed solution is centrifuged to separate, and the supernatant is the sweet gourd extract.
[0011] By adopting the above technical solution, the present application uses water to extract the antibacterial components in the sweet gourd powder. During this process, the sugars in the sweet gourd powder are also dissolved in the water, thereby obtaining a sweet gourd extract with a sweet taste and antibacterial effect. The sweet gourd extract of the present application can not only cooperate with other components to alleviate the irritation caused by the sour taste, but also play an antibacterial role, thereby extending the shelf life of the tomato sauce.
[0012] Preferably, the fermented tomato sour soup is prepared according to the following method: (1) washing ripe tomatoes, drying them, removing the stems and cutting them into pieces for later use; washing a fermentation container, disinfecting and sterilizing it for later use; mixing glutinous rice flour with water, boiling them to obtain glutinous rice soup, and cooling them for later use; (2) Mix tomato pieces, glutinous rice soup, ginger, salt, white sugar and white wine in a fermentation container, then add red sour soup, filter to remove solid components after fermentation, and obtain tomato fermented sour soup after sterilization.
[0013] By adopting the above technical scheme, the present application first prepares tomato chunks and glutinous rice flour separately, and then uses tomato chunks as the main raw material, glutinous rice soup, white sugar, and white wine as supplementary carbon sources, and commercially available red sour soup as a fermentation starter to prepare a tomato fermented sour soup with a strong sour taste and unique flavor through a fermentation process.
[0014] Preferably, the fermentation time of the fermented tomato sour soup is 50-70 hours.
[0015] By adopting the above technical scheme, the present application optimizes the fermentation time of fermented tomato sour soup, which can achieve sufficient fermentation and help improve the flavor of fermented tomato sour soup.
[0016] Preferably, the fermentation temperature of the fermented tomato sour soup is 28-31°C.
[0017] By adopting the above technical scheme, the present application optimizes the fermentation temperature of tomato fermented sour soup, which can achieve sufficient fermentation and help improve the flavor of tomato fermented sour soup.
[0018] Preferably, in step (2) of preparing the fermented tomato sour soup, the fruit juice and the red sour soup are added into a fermentation container together.
[0019] By adopting the above technical solution, the addition of fruit juice can give the fermented tomato sour soup a fruity aroma, which helps to improve the flavor of the fermented tomato sour soup.
[0020] Preferably, the fruit juice includes at least one of passion fruit juice and lemon juice.
[0021] By adopting the above technical solution, passion fruit juice and lemon juice can accelerate the consumption of reducing sugar after participating in fermentation, further increase the organic acid content in tomato fermented sour soup, and also give tomato fermented sour soup a fruity aroma, thereby enriching the taste level of tomato fermented sour soup and improving the quality of tomato fermented sour soup. When passion fruit juice and lemon juice are used together, the quality of tomato fermented sour soup is better, and the seasoning effect of tomato sauce can be more fully improved.
[0022] Preferably, in step (2) of preparing the fermented tomato sour soup, wolfberry, fruit juice and red sour soup are added into a fermentation container together.
[0023] By adopting the above technical scheme, the present application selects wolfberry as the fermentation raw material for sour soup, which can give the fermented tomato sour soup a special flavor of wolfberry, and the effective ingredients in wolfberry can also synergistically reduce the oxidative deterioration of tomato sauce with the antioxidant ingredients such as vitamin C produced during the fermentation process, which helps to improve the flavor of tomato sauce and extend the shelf life of the product.
[0024] In a second aspect, the present application provides a method for preparing a tomato sauce, using the following technical solution.
[0025] A method for preparing tomato sauce comprises the following steps: (1) washing and drying the tomatoes, removing the stems, cutting the tomatoes and removing the tomato seeds, subjecting the remaining flesh with skin to microwave sterilization, removing the tomato skin after thermal crushing and pulping, and filtering to obtain freshly squeezed tomato paste; (2) Mixing freshly squeezed tomato paste and fermented tomato sour soup to obtain tomato pulp, mixing the tomato pulp with sweet gourd powder, thickener, salt, flavor enhancer, seasoning oil, yeast extract, antibacterial agent, meat flavoring agent, and spices, stirring and homogenizing, and then vacuum evaporating and concentrating to obtain tomato sauce.
[0026] By adopting the above technical scheme, the present application first prepares freshly squeezed tomato sauce, uses the freshly squeezed tomato sauce and tomato fermented sour soup to prepare tomato pulp, and then prepares tomato sauce with other raw materials, combining the advantages of each component. The tomato sauce of the present application has a strong sour taste, and the irritation brought by the sour taste can be well alleviated, and at the same time provides a richer taste level, so it has a strong seasoning ability and is suitable for cooking meat cooked food with high requirements for seasoning.
[0027] In summary, this application has the following beneficial effects: 1. The tomato sauce of the present application has a strong sour taste, and the irritation caused by the sour taste can be well alleviated, while providing a richer taste level, so it has a strong seasoning ability and is suitable for cooking meat cooked food with high requirements for seasoning level.
[0028] 2. The sweet gourd powder of the present application can fully absorb the soup during the cooking process, so it can be used as a flavor carrier, improve the seasoning effect of the tomato sauce, and help enhance the dining experience. The sweet gourd extract of the present application can not only cooperate with other components to alleviate the irritation caused by the sour taste, but also play an antibacterial role, extending the shelf life of the tomato sauce.
[0029] 3. The present application adds fruit juice to the production process of tomato fermented sour soup, which can give tomato fermented sour soup a fruity aroma and help improve the flavor of tomato fermented sour soup. Among them, passion fruit juice and lemon juice can accelerate the consumption of reducing sugars after participating in fermentation, further increase the organic acid content in tomato fermented sour soup, and also give tomato fermented sour soup a fruity aroma, thereby enriching the taste level of tomato fermented sour soup and improving the quality of tomato fermented sour soup. When passion fruit juice and lemon juice are used in combination, the quality of tomato fermented sour soup is better, and the seasoning effect of tomato sauce can be more fully improved. DETAILED DESCRIPTION
[0030] The present application is further described in detail below in conjunction with embodiments, preparation examples and comparative examples. The raw materials involved in the present application can all be obtained commercially.
[0031] Preparation example of sweet gourd powder and sweet gourd extract The following is an explanation using Preparation Example 1.
[0032] Preparation Example 1 In this preparation example, the sweet gourd powder and the sweet gourd extract were prepared according to the following method: (1) washing and peeling the sweet gourd and cutting it into slices, then spreading the sweet gourd slices in a container, freeze-drying them at -40°C to obtain dried sweet gourd, crushing the dried sweet gourd, and then passing it through a 150-mesh sieve to obtain sweet gourd powder; (2) Mix the sweet gourd powder and water in a ratio of 1 g:10 mL, firstly subject the mixture to ultrasonic treatment at an ultrasonic power of 500 W for 15 min to obtain a mixed solution, and then centrifuge the mixed solution to obtain the supernatant, which is the sweet gourd extract.
[0033] Preparation example of fermented tomato sour soup The following is an explanation using Preparation Example 2.
[0034] Preparation Example 2 In this preparation example, fermented tomato sour soup was prepared according to the following method: (1) washing and drying ripe tomatoes with a reducing sugar content of 6.5 wt %, removing the stems and cutting into pieces for later use; washing and sterilizing a fermentation container for later use; mixing glutinous rice flour and water in a weight ratio of 1:6, boiling the mixture to obtain glutinous rice soup, cooling the mixture for later use; (2) Tomato chunks, glutinous rice soup, ginger, salt, white sugar and 56-proof liquor are mixed in a ratio of 100:3:3:5:3:5 in a fermentation container to obtain a base material, and then red sour soup (produced in Guizhou, commercially available) equivalent to 5% of the weight of the base material is added. After fermentation at 26° C. for 40 h, the solid components are filtered out, and tomato fermented sour soup is obtained after sterilization.
[0035] Preparation Example 3 The difference between this preparation example and preparation example 2 is that the fermentation time of tomato fermented sour soup is 50 hours.
[0036] Preparation Example 4 The difference between this preparation example and preparation example 2 is that the fermentation time of tomato fermented sour soup is 60 hours.
[0037] Preparation Example 4 The difference between this preparation example and preparation example 2 is that the fermentation time of tomato fermented sour soup is 70 hours.
[0038] Preparation Example 5 The difference between this preparation example and preparation example 4 is that the fermentation temperature of the fermented tomato sour soup is 28°C.
[0039] Preparation Example 6 The difference between this preparation example and preparation example 4 is that the fermentation temperature of the fermented tomato sour soup is 30°C.
[0040] Preparation Example 7 The difference between this preparation example and preparation example 4 is that the fermentation temperature of the fermented tomato sour soup is 31°C.
[0041] Preparation Example 8 The difference between this preparation example and preparation example 7 is that in step (2) of preparing fermented tomato sour soup, fruit juice and red sour soup are added into the fermentation container together, the fruit juice is freshly squeezed passion fruit juice, and the amount of passion fruit juice used is 1.5% of the weight of the base material.
[0042] Preparation Example 9 The difference between this preparation example and preparation example 8 is that in step (2) of preparing fermented tomato sour soup, the added fruit juice also includes freshly squeezed lemon juice, and the amount of lemon juice used is 2% of the weight of the base material.
[0043] Preparation Example 10 The difference between this preparation example and preparation example 8 is that in step (2) of preparing fermented tomato sour soup, fresh wolfberry is added into the fermentation container together with fruit juice and red sour soup, and the amount of wolfberry used is 2% of the total weight of the base material. Example
[0044] Examples 1-5 The following description is given by taking Example 1 as an example.
[0045] Example 1 In this embodiment, the sweet gourd powder and the sweet gourd extract were prepared according to the method of Preparation Example 1, and the fermented tomato sour soup was prepared according to the method of Preparation Example 2. The thickener was acetylated distarch adipate, the flavor enhancer was a mixture of chicken essence, monosodium glutamate and disodium flavor nucleotide in a weight ratio of 1:1:0.2, the seasoning oil was a mixture of soybean oil and sesame oil in a weight ratio of 5:1, the yeast extract was FA28 yeast extract provided by Angel Yeast, the meat flavoring agent was chicken essence paste, and the spice was five-spice powder.
[0046] The present embodiment provides a tomato sauce, comprising the following raw material components: 80 kg of tomato pulp, 6 kg of sweet gourd powder, 1.5 kg of thickener, 4 kg of salt, 4 kg of flavor enhancer, 2.5 kg of seasoning oil, 0.3 kg of yeast extract, 2 kg of sweet gourd extract, 3 kg of meat flavoring agent, and 0.1 kg of spices; the tomato pulp is prepared by mixing freshly squeezed tomato paste and fermented tomato sour soup in a weight ratio of 1:0.15 (i.e., the ratio in Table 1).
[0047] This embodiment provides a method for preparing tomato sauce, comprising the following steps: (1) washing and drying the tomatoes, removing the stems, cutting the tomatoes and removing the tomato seeds, subjecting the remaining flesh with skin to microwave sterilization at a power of 6 kW for 30 seconds, removing the tomato skin after thermal crushing and pulping, and filtering to obtain freshly squeezed tomato paste; (2) Mix freshly squeezed tomato paste and fermented tomato sour soup to obtain tomato pulp, mix the tomato pulp with sweet gourd powder, thickener, salt, flavor enhancer, seasoning oil, yeast extract, antibacterial agent, meat flavoring agent, and spices, stir and homogenize, and then perform vacuum evaporation and concentration to obtain a tomato sauce with a solid content of 20 g / 100 g.
[0048] As shown in Table 1, the difference between Examples 1-5 is mainly that the raw material ratios of the tomato sauce are different.
[0049] Table 1 Raw material ratio of tomato sauce Example 5-13 As shown in Table 2, the difference between Examples 5-13 is that the preparation examples of fermented tomato sour soup are different.
[0050] Table 2 Preparation example of fermented tomato sour soup sample Preparation Example Example 5 Preparation Example 2 Example 6 Preparation Example 3 Example 7 Preparation Example 4 Example 8 Preparation Example 5 Example 9 Preparation Example 6 Example 10 Preparation Example 7 Embodiment 11 Preparation Example 8 Example 12 Preparation Example 9 Embodiment 13 Preparation Example 10 Comparative Example Comparative Example 1 This comparative example uses commercially available Heinz tomato sauce as a reference.
[0051] Comparative Example 2 This comparative example differs from comparative example 1 in that the tomato slurry consists only of freshly squeezed tomato paste.
[0052] Comparative Example 3 The difference between this comparative example and Example 1 is that the components of the tomato sauce do not include sweet gourd powder and sweet gourd extract.
[0053] Comparative Example 4 This comparative example is different from Example 1 in that the components of the tomato sauce do not include yeast extract.
[0054] Performance testing methods The seasoning effect of tomato sauce can be achieved by cooking cooked meat. The cooking method is as follows: (1) Take 1 kg of beef shank, remove the fascia, cut into pieces, soak in cold water for 5 h, drain and blanch in water, skim off the foam after the water boils, then remove and let cool; (2) Place 1.5L of water, 25g of salt, and 180g of tomato sauce in a pot, bring to a boil over high heat, cover and simmer over low heat for 4 hours, then remove from the pot and serve.
[0055] The beef cooked with the tomato sauce of each embodiment and comparative example was subjected to sensory evaluation using the commercially available Heinz tomato sauce as a reference, and the nine-point scale method was used for the evaluation of flavor and acidity. The evaluation criteria are shown in Table 3. Ten judges were set up in each group, and the average of the scores of the ten judges was taken as the final score of the group. The results are shown in Table 4.
[0056] Table 3 Scoring criteria Table 4 Average score results Combining Examples 1-5 and Comparative Example 1 and Table 4, it can be seen that the flavor scores measured in Examples 1-5 are all higher than those in Comparative Example 1, and the acidity scores are not only higher than those in Comparative Example 1, but are all below 6 points, indicating that the tomato pulp of the present application can have a stronger sour taste than ordinary freshly squeezed tomato sauce, and at the same time, the irritation brought by the sour taste can be well alleviated, and a richer taste level is provided, and it has a strong seasoning ability, and is suitable for cooking cooked meat with a high requirement for seasoning level.
[0057] Combining Example 1 and Comparative Example 2 with Table 4, it can be seen that when the tomato fermented sour soup is missing, the tomato sauce lacks the supplement of organic acid, and the yeast extract cannot improve the flavor through the synergistic effect with the tomato fermented sour soup, resulting in a decrease in the flavor score and acidity score of the tomato sauce of Comparative Example 2.
[0058] Combining Example 1 and Comparative Example 3 with Table 4, it can be seen that when the sweet gourd powder and the sweet gourd extract are missing, the sweetening effect and the synergistic freshness enhancement effect are affected, so the irritation of the sour taste cannot be effectively alleviated, resulting in the acidity score increasing to more than 6 points, making the tomato sauce have a strong irritation.
[0059] Combining Example 1 and Comparative Example 4 with Table 4, it can be seen that when yeast extract is missing, the flavor of the fermented tomato sour soup cannot be improved by the synergistic effect with the yeast extract, and the irritation of the sour taste cannot be effectively alleviated. Therefore, the flavor score of the tomato sauce decreases, and the acidity score increases to more than 6 points, making the tomato sauce have a strong irritation.
[0060] Combining Example 5 and Examples 6-10 with Table 4, it can be seen that when the fermentation time of the fermented tomato sour soup is 50-70 hours and the fermentation temperature is 28-31°C, the fermentation of the fermented tomato sour soup is relatively sufficient, which has a better improvement effect on the flavor and can make the sour taste more intense.
[0061] It can be seen from Examples 10-12 and Table 4 that the addition of passion fruit juice and lemon juice both improves the flavor score and the acidity score. This is because passion fruit juice and lemon juice can accelerate the consumption of reducing sugars after participating in fermentation, further increase the organic acid content in the fermented tomato soup, and also give the fermented tomato soup a fruity aroma, thereby enriching the taste level of the fermented tomato soup and improving the quality of the fermented tomato soup. When passion fruit juice and lemon juice are used in combination, the quality of the fermented tomato soup is better, and the seasoning effect of the tomato sauce can be more fully improved.
[0062] Combining Example 12, Example 13 and Table 4, it can be seen that the flavor score measured in Example 13 is higher than that in Example 12. This is because wolfberry, as the fermentation raw material of sour soup, can give the fermented tomato sour soup a special flavor of wolfberry, and the active ingredients in wolfberry can also synergize with the antioxidant ingredients such as vitamin C produced during the fermentation process to reduce the oxidative deterioration of tomato sauce, which helps to improve the flavor of tomato sauce and extend the shelf life of the product.
[0063] The above embodiments are merely explanations of the present application and are not limitations of the present application. After reading this specification, those skilled in the art may make modifications to the embodiments of the present application without any creative contribution as needed. However, as long as they are within the scope of the claims of the present application, they are protected by the patent law.
Claims
1. A tomato sauce, characterized in that: The invention comprises the following raw material components in parts by weight: 80-85 parts of tomato pulp, 6-8 parts of sweet gourd powder, 1.5-2 parts of thickener, 4-10 parts of salt, 4-8.5 parts of flavor enhancer, 2.5-6 parts of seasoning oil, 0.3-0.5 parts of yeast extract, 2-3 parts of sweet gourd extract, 3-5 parts of meat product flavoring agent and 0.1-0.5 parts of spice; the tomato pulp is prepared by mixing freshly squeezed tomato paste and fermented tomato sour soup in a weight ratio of 1:(0.15-0.25).
2. The tomato sauce according to claim 1, characterized in that The sweet gourd powder is prepared according to the following method: The sweet gourd is washed, peeled and cut into slices, and then the sweet gourd slices are spread flat in a container, and freeze-dried to obtain dried sweet gourd, which is then crushed and sieved to obtain sweet gourd powder.
3. The tomato sauce according to claim 2, characterized in that The sweet gourd extract is prepared according to the following method: The sweet gourd powder is mixed with water, and the mixture is firstly subjected to ultrasonic treatment to obtain a mixed solution, and then the mixed solution is centrifuged to separate, and the supernatant is the sweet gourd extract.
4. The tomato sauce according to claim 1, characterized in that The fermented tomato sour soup is prepared according to the following method: (1) Wash the ripe tomatoes, dry them, remove the stems and cut them into pieces for later use; wash the fermentation container, disinfect and sterilize it for later use; mix glutinous rice flour and water, boil them to obtain glutinous rice soup, cool it and set aside; (2) Mix tomato chunks, glutinous rice soup, ginger, salt, white sugar and white wine in a fermentation container, then add red sour soup, filter to remove solid components after fermentation, and sterilize to obtain fermented tomato sour soup.
5. The tomato sauce according to claim 4, characterized in that The fermentation time of the tomato fermented sour soup is 50-70 hours.
6. The tomato sauce according to claim 5, characterized in that The fermentation temperature of the fermented tomato sour soup is 28-31°C.
7. The tomato sauce according to claim 4, characterized in that In the step (2) of preparing the fermented tomato sour soup, the fruit juice and the tomato sour soup are added into a fermentation container.
8. The tomato sauce according to claim 7, characterized in that The fruit juice comprises at least one of passion fruit juice and lemon juice.
9. The tomato sauce according to claim 8, characterized in that In the step (2) of preparing the fermented tomato sour soup, wolfberries, fruit juice and red sour soup are added into a fermentation container.
10. The method for preparing tomato sauce according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) washing and drying the tomatoes, removing the stems, cutting the tomatoes and removing the tomato seeds, subjecting the remaining flesh with skin to microwave sterilization, removing the tomato skin after thermal crushing and pulping, and filtering to obtain freshly squeezed tomato paste; (2) Mix freshly squeezed tomato paste and fermented tomato sour soup to obtain tomato pulp, mix the tomato pulp with sweet gourd powder, thickener, salt, flavor enhancer, seasoning oil, yeast extract, antibacterial agent, meat flavoring agent and spices, stir and homogenize, and then perform vacuum evaporation and concentration to obtain tomato sauce.