Processing method for slowing down color change of tomato hotpot condiment
By adjusting the tomato raw material formula and process flow, adding tomato sauce and fresh tomatoes, and using hot filling and water cooling methods, the problem of color attenuation of tomato hot pot base materials is solved, achieving durability of color and extension of shelf life.
Patent Information
- Application Number
- CN202411830436.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-12
- Publication Date
- 2025-02-14
AI Technical Summary
During storage, the color of tomato hot pot base will gradually darken and eventually turn black, causing consumers to think that the product is expired or has poor quality, reducing market competitiveness.
By adjusting the recipe of tomato ingredients, adding tomato sauce and fresh tomatoes, and controlling the order of addition, combining hot filling and water cooling process, reducing air contact and degradation of heat-sensitive ingredients.
It effectively delays the color attenuation of tomato hot pot base, maintains the bright red color of the product, extends the shelf life, and improves market competitiveness.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of tomato product processing, and in particular to a processing method for slowing down the color change of tomato hot pot base. Background Art
[0002] In recent years, with the improvement of people's living standards and the diversification of catering consumption, hot pot, as a popular delicacy, has continued to grow in demand in the domestic and foreign markets. As the soul of hot pot, the quality of hot pot base directly affects consumers' dining experience and satisfaction. There are a wide variety of hot pot bases on the market, among which tomato hot pot bases are loved by consumers for their unique sweet and sour taste and rich nutrients.
[0003] Although tomato-based hot pot soup base has performed well in the market, it faces an urgent problem in the actual production and storage process - color decay. Specifically, as time goes by, the color of tomato-based hot pot soup base will gradually change from bright red to dark red and finally black. The primary criterion for consumers to judge when buying products is the color of the product. Products with darker color are easily regarded by consumers as expired or low-quality products, which reduces consumers' willingness to buy. In addition, long-term color problems will reduce the market competitiveness of products.
[0004] Therefore, how to delay the color decay of tomato hot pot base over storage time is an urgent problem to be solved in the industry. Summary of the invention
[0005] The present invention aims to provide a processing method for slowing down the color change of tomato hot pot base, so as to delay the color decay degree of the tomato hot pot base with the storage time.
[0006] To achieve the above object, the present invention adopts the following technical scheme: a processing method for slowing down the color change of tomato hot pot soup base, comprising the following steps:
[0007] Step 1: Prepare ginger, garlic and other ingredients and fry until fragrant, then cool to room temperature;
[0008] Step 2, preparing tomato raw materials, the tomato raw materials are composed of three tomato materials: tomato paste, tomato sauce and fresh tomatoes, wherein the ratio of tomato paste, tomato sauce and fresh tomatoes is: 0.1-0.3:0.4-0.6:0.1-0.5;
[0009] Step 3, mixing the fried and cooled ingredients with the tomato raw materials and frying them to obtain the tomato hot pot base, wherein the order of adding the three tomato materials is: first add tomato paste, then add tomato sauce and fresh tomatoes in sequence;
[0010] Step 4, hot filling the tomato hot pot base;
[0011] Step 5: Place the hot-filled product into cooling water for water cooling.
[0012] The beneficial effects of this program are:
[0013] The processing method of traditional tomato hot pot base is mainly to use tomato sauce as the raw material, stir-fry it with small ingredients such as ginger and garlic, then cool it to room temperature and fill it. After filling, the product is placed in boiling water for pasteurization.
[0014] 1. During processing, this scheme adjusts the formula of tomato raw materials. Compared with the traditional method of using only tomato sauce for frying, this scheme adds tomato sauce and fresh tomatoes. Both tomato sauce and fresh tomatoes have high concentrations of lycopene. Lycopene, as a natural red pigment, can significantly enhance the red color of the product and make it brighter. In addition, tomato sauce undergoes high-temperature boiling, concentration and homogenization during the production process. These steps not only remove part of the water, but also make the pigment components therein more concentrated and stable, and are not easy to fade due to heating or long-term storage. In addition, the texture of tomato sauce is delicate, making the base material taste smoother. Fresh tomatoes also contain high levels of antioxidants such as vitamin C and vitamin E, which can help prevent the oxidation of lycopene, thereby extending the color durability of the product. By adding tomato sauce and fresh tomatoes and controlling the order of adding tomato materials, this scheme effectively delays the oxidation and degradation of pigments, maintains the bright red color of the product, and avoids turning dark red or black over time.
[0015] 2. This solution adjusts the processing technology. After the ginger, garlic and other ingredients are fried, they are cooled to room temperature before adding the tomato raw material for frying. If the tomato raw material is added immediately after the ingredients are fried, on the one hand, the ingredients will be kept at high temperature for a long time, the fragrance will be weakened, and the taste of the product will be damaged. On the other hand, the high temperature will cause the natural pigments and nutrients in the tomato raw materials to be damaged by heat, and the pigments will accelerate decomposition and oxidation, which will accelerate the decay of color. This solution ensures both the color and flavor of the product.
[0016] 3. Compared with the prior art in which secondary disinfection is performed after the product is filled, the tomato hot pot base of this scheme is directly hot-filled after frying, and immediately placed in cooling water for water cooling after filling. Hot filling can reduce air contact and prevent oxidation, while ensuring the hygiene and safety of the product during the filling process; and rapid cooling can quickly lower the temperature of the product, reduce the degradation of heat-sensitive components, further extend the shelf life of the product and maintain color, and effectively slow down the degree of color decay.
[0017] Furthermore, the proportions of the three tomato materials in the tomato raw material are: 20% of tomato paste, 50% of tomato sauce, and 30% of fresh tomatoes.
[0018] Furthermore, the frying time after adding tomato sauce is 8 minutes, the frying temperature is 110°C, and the frying heat is medium. The frying time after adding tomato sauce is 8 minutes, the frying temperature is 110°C, and the frying heat is medium. The frying time after adding fresh tomatoes is 5 minutes, the frying temperature is 100°C, and the frying heat is high.
[0019] Further, the filling temperature of hot filling is 75-85°C.
[0020] Furthermore, the temperature of the cooling water during the water cooling process is 5-10°C.
[0021] Furthermore, the temperature of the cooling water during the water cooling process was 8°C.
[0022] Furthermore, the water cooling time is 5-15 minutes.
[0023] Furthermore, the water cooling time is 10 min. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 This is the product color diagram of Example 1.
[0025] Figure 2 This is the product color diagram of Example 2.
[0026] Figure 3 This is the product color diagram of Example 3.
[0027] Figure 4 This is the product color diagram of Example 4.
[0028] Figure 5 This is the product color diagram of Comparative Example 1.
[0029] Figure 6 This is the product color diagram of Comparative Example 2.
[0030] Figure 7 This is the product color diagram of Comparative Example 3.
[0031] Figure 8 This is the product color diagram of Comparative Example 4. DETAILED DESCRIPTION
[0032] The following is further described in detail through specific implementation methods:
[0033] Example 1
[0034] A processing method for slowing down the color change of tomato hot pot base, comprising the following steps:
[0035] Step 1: Prepare ginger, garlic and other ingredients and stir-fry until fragrant, then cool to room temperature. This will prevent the ingredients from being exposed to high temperatures for a long time, which will weaken their aroma and damage the taste of the product. On the other hand, it will also prevent the natural pigments and nutrients in the tomato raw materials from being damaged by heat, reduce the decomposition and oxidation of the pigments, and ensure the color of the product.
[0036] Step 2: Prepare tomato raw materials, which are composed of three kinds of tomato materials: tomato sauce, tomato sauce and fresh tomatoes. The fresh tomatoes are beaten into tomato puree, wherein the ratio of tomato sauce, tomato sauce and fresh tomatoes is: 20% tomato sauce, 50% tomato sauce and 30% fresh tomatoes. Tomato sauce and fresh tomatoes both have high concentrations of lycopene. Lycopene, as a natural red pigment, can significantly enhance the red color of the product and make it brighter.
[0037] Step 3: Mix the fried and cooled ingredients with the tomato raw materials and fry them to obtain the tomato hot pot base, wherein the order of adding the three tomato materials is: first add tomato sauce, then add tomato sauce and fresh tomatoes in sequence. Specifically: the frying time after adding tomato sauce is 8 minutes, the frying temperature is 110°C, and the frying temperature is medium heat; the frying time after adding tomato sauce is 8 minutes, the frying temperature is 110°C, and the frying temperature is medium heat; the frying time after adding fresh tomatoes is 5 minutes, the frying temperature is 100°C, and the frying temperature is high heat.
[0038] In this embodiment, ketchup is added first, and then tomato sauce and fresh tomatoes are added in sequence. The specific reason is that after the tomato sauce is concentrated and heated, its pigment is relatively stable and not easy to oxidize; adding the tomato sauce first can provide a stable base for the subsequent tomato sauce and fresh tomatoes, reducing the initial oxidation of the pigment. Adding tomato sauce on the basis of ketchup can further increase the color saturation of the product and reduce the excessive oxidation of the pigment. Fresh tomatoes contain a large amount of natural pigments and antioxidants, such as vitamin C and carotenoids. Adding fresh tomatoes last can maximize the retention of these active ingredients and reduce their decomposition at high temperatures, thereby effectively delaying the oxidation and degradation of the pigment.
[0039] If fresh tomatoes are added first, since fresh tomatoes are sensitive to high temperatures, the natural pigments and antioxidants will easily decompose at high temperatures during the frying process, making the color of the product dull; adding tomato sauce first, then adding tomato paste and fresh tomatoes, may cause the pigments in the tomato sauce to over-oxidize at high temperatures, while the pigments in tomato paste and fresh tomatoes fail to be fully mixed, resulting in inconsistent color.
[0040] Step 4: hot-fill the tomato hot pot base at a filling temperature of 80° C.; wherein the filling specification of the hot filling is 300 g.
[0041] Step 5: Place the hot-filled product in cooling water for water cooling. The temperature of the cooling water is 8°C and the cooling time is 10 minutes.
[0042] Compared with the prior art in which the product is disinfected twice after being filled at room temperature, which destroys the color of the product, the tomato hot pot base of this solution is directly hot-filled after frying, and is immediately placed in cooling water for water cooling after filling. Hot filling can reduce air contact and prevent oxidation, while ensuring the hygiene and safety of the product during the filling process. Rapid cooling can quickly lower the temperature of the product, reduce the degradation of heat-sensitive components, and further extend the shelf life of the product and maintain its color.
[0043] Example 2
[0044] Compared with Example 1, in this example, the ratio of tomato sauce, tomato ketchup and fresh tomatoes is: 10% tomato sauce, 40% tomato ketchup and 50% fresh tomatoes.
[0045] Example 3
[0046] Compared with Example 1, in this example, the ratio of tomato sauce, tomato ketchup and fresh tomatoes is: 30% tomato sauce, 60% tomato ketchup and 10% fresh tomatoes.
[0047] Example 4
[0048] Compared with Example 1, in this embodiment, the temperature of cooling water is 10° C. and the water cooling time is 15 minutes.
[0049] The following is a comparative experiment:
[0050] Comparative Example 1
[0051] Compared with the embodiment, in this comparative example, the tomato hot pot base is normally fried, wherein the tomato raw material is tomato sauce, and the specific frying process is: first add tomato sauce for frying, and then add ginger, garlic and other ingredients for frying. Specifically, the frying time after adding tomato sauce is 25 minutes, the frying temperature is 120°C, the frying heat is medium, small ingredients are added, stirred and fried evenly, and then cooled and filled.
[0052] Comparative Example 2
[0053] Compared with Example 1, in this comparative example, the tomato hot pot base is cooled to room temperature after being fried and filled, and the filled product is placed in boiling water for pasteurization to achieve secondary high-temperature sterilization.
[0054] Comparative Example 3
[0055] Compared with Example 1, in this comparative example, the tomato hot pot base is naturally cooled after being fried.
[0056] Comparative Example 4
[0057] Compared with Example 1, in this comparative example, the tomato hot pot base was air-cooled after frying, the air-cooling time was 10 minutes, and the air-cooling environment temperature was 8° C. Products of the same temperature and weight specifications were simultaneously air-cooled and water-cooled. When cooled to the same temperature, the time used for water cooling was significantly less than that used for air cooling, and water cooling could achieve faster cooling.
[0058] The tomato hot pot base obtained in the above-mentioned embodiments and comparative examples was subjected to color detection according to different storage times. The specific method of color detection is as follows: the tomato hot pot base and water are soaked and mixed in a ratio of 1:5. After mixing, the mixture is allowed to stand for 30 minutes, centrifuged at a speed of 4500r / min for 5 minutes, and the supernatant is taken to detect the red value using a fully automatic Lovibond detection equipment.
[0059] The total number of colonies in the tomato hot pot base was tested by diluting the base by 10 times and 100 times, respectively, and culturing the base for 48 hours at 36°C; and testing the Ph value of the base. The test results are shown in Table 1. Figure 1-8 Shown are the color diagrams of the products of various embodiments and comparative examples after being stored for one month.
[0060] Table 1 shows the index test results of different tomato hot pot bases
[0061]
[0062]
[0063]
[0064] According to the results in Table 1, Figure 1-8 As shown, the following conclusions are drawn:
[0065] 1. The tomato hot pot base made by adding tomato sauce and fresh tomatoes is redder and brighter in color than the traditional base made by only using tomato sauce. In particular, the base made by adding 20% tomato sauce, 50% tomato sauce and 30% fresh tomatoes is particularly bright red in color, and the degree of color decay is significantly slowed down during storage.
[0066] 2. Compared with the traditional frying process, this solution first stir-fries the ginger, garlic and other ingredients until fragrant and cools to room temperature, and then adds the tomato raw material for frying. The resulting base material is bright red in color, and the color decay is significantly slowed down as the storage time increases.
[0067] 3. Compared with the traditional processing process, the base material is naturally cooled to room temperature after frying before filling and secondary high-temperature sterilization. This solution uses hot filling and water cooling to reduce the contact between the base material and the air, achieve rapid cooling, reduce the degradation of heat-sensitive ingredients, and further extend the shelf life of the product and maintain its color. Moreover, compared with air cooling, water cooling has better effect, and the color attenuation of the product is lower during later storage. At the same time, water cooling effectively shortens the processing cycle and reduces processing costs.
[0068] 4. The total colony count of the products was tracked and checked. No microbial infection was found in the products of the above embodiments, indicating that the hot filling method can effectively kill microorganisms, ensure product quality and improve processing efficiency.
[0069] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.
Claims
1. A processing method for slowing down the color change of tomato hot pot base, characterized by: The following steps are involved: Step 1: Prepare ginger, garlic and other ingredients and fry until fragrant, then cool to room temperature; Step 2, preparing tomato raw materials, the tomato raw materials are composed of three tomato materials: tomato paste, tomato sauce and fresh tomatoes, wherein the ratio of tomato paste, tomato sauce and fresh tomatoes is: 0.1-0.3:0.4-0.6:0.1-0.5; Step 3, mixing the fried and cooled ingredients with the tomato raw materials and frying them to obtain the tomato hot pot base, wherein the order of adding the three tomato materials is: first add tomato paste, then add tomato sauce and fresh tomatoes in sequence; Step 4, hot filling the tomato hot pot base; Step 5: Place the hot-filled product into cooling water for water cooling.
2. The method for slowing down the color change of tomato hot pot soup base according to claim 1, characterized in that: The proportions of the three tomato materials in the tomato raw material are: tomato paste 20%, tomato sauce 50%, and fresh tomatoes 30%.
3. A processing method for slowing down the color change of tomato hot pot soup base according to claim 2, characterized in that: The frying time after adding tomato sauce is 8 minutes, the frying temperature is 110℃, and the frying heat is medium. The frying time after adding tomato sauce is 8 minutes, the frying temperature is 110℃, and the frying heat is medium. The frying time after adding fresh tomatoes is 5 minutes, the frying temperature is 100℃, and the frying heat is high.
4. The method for slowing down the color change of tomato hot pot soup base according to claim 1, characterized in that: The filling temperature for hot filling is 75-85℃.
5. The method for slowing down the color change of tomato hot pot soup base according to claim 1, characterized in that: The temperature of cooling water during the water cooling process is 5-10°C.
6. The method for slowing down the color change of tomato hot pot soup base according to claim 5, characterized in that: The temperature of the cooling water during the water cooling process is 8°C.
7. The method for slowing down the color change of tomato hot pot soup base according to claim 5, characterized in that: Water cooling time is 5-15min.
8. The method for slowing down the color change of tomato hot pot soup base according to claim 7, characterized in that: The water cooling time is 10 minutes.