Tomato sauce capable of being used as mixing sauce and hotpot condiment as well as preparation method and application of tomato sauce
The tomato sauce developed through specific raw materials combination and production processes solves the problem that mixing sauce and hot pot base cannot be shared, achieving high-quality performance of the product in different uses, and improving the consumption experience.
Patent Information
- Application Number
- CN202311327996.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-10-13
- Publication Date
- 2025-04-22
AI Technical Summary
The existing mixed sauce cannot be eaten as hot pot base, and the hot pot base cannot be eaten directly as mixed sauce, which leads to consumers who like both mixed sauce and hot pot need to buy and carry it separately, which affects the experience.
Through specific raw material combination and production processes, a tomato sauce that can be used as a mixing sauce and hot pot base was developed to ensure that it has a complete color, aroma and flavor for different uses and a strong coconut aroma.
It realizes the sharing of mixed sauce and hot pot base, improves consumption experience, ensures the taste and flavor of the product in different uses, and is better than the existing tomato hot pot base on the market.
Smart Images
Figure CN119856773A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food, and in particular relates to a tomato sauce used as a mixing sauce and a hot pot base, and a preparation method and application thereof. Background Art
[0002] Mixed sauce is a kind of seasoning that can be used to mix rice, noodles, steamed buns or vegetables to increase the taste of food (it cannot be used as hot pot base, commonly known as two-meal companion). Due to its rich taste and easy to carry, it is deeply loved by consumers. At the same time, hot pot is also a popular way of eating, and hot pot base has also become a popular seasoning for consumers.
[0003] However, currently, the sauce cannot be used as hot pot base, and the hot pot base cannot be used directly as the sauce, so consumers who like both the sauce and the hot pot can only buy or carry them separately. For consumers who like outdoor sports or go out frequently, it is relatively troublesome to carry them separately, which affects the consumer experience.
[0004] As mentioned above, if the mixing sauce and hot pot base can be used together, it can increase the consumption experience of the mixing sauce for consumers who like both mixing sauce and hot pot. However, there is currently no seasoning that can be used as a mixing sauce for mixing rice, noodles, vegetables or steamed buns and as a hot pot base at the same time. Summary of the invention
[0005] In order to solve the above problems, one of the purposes of the present invention is to provide a tomato sauce that can be used as a mixing sauce and a hot pot base (the dual-purpose spicy sauce can be eaten for three meals a day, morning, noon and evening, also known as a three-meal companion for travel). The tomato sauce is produced using the specific raw material combination and specific production process of the present invention. The prepared seasoning has good color, aroma and taste whether it is used as a mixing sauce or a hot pot base, and also has a coconut flavor and rich flavor.
[0006] In order to achieve the above object, the present invention can adopt the following technical solutions:
[0007] On one hand, the present invention provides a tomato sauce used as a sauce and a hot pot base. The raw materials thereof, measured by weight, include: 10-20 parts of vegetable oil, 30-50 parts of tomato sauce, 3-5 parts of coconut powder, 3-5 parts of coconut milk, 10-20 parts of white sugar, 5-10 parts of glucose, 5-10 parts of water, 3-5 parts of edible salt, 3-5 parts of monosodium glutamate, 1-2 parts of sodium D-isoascorbate, 1-2 parts of ethyl maltol, 1-2 parts of citric acid, 1-2 parts of glacial acetic acid, 1-2 parts of lactic acid, 1-2 parts of hydroxypropyl starch, 1-2 parts of disodium flavor nucleotides, 1-2 parts of plant hydrolyzed protein, 0-0.05 parts of edible flavor, 0-0.05 parts of xanthan gum and 0-0.05 parts of potassium sorbate.
[0008] Another aspect of the present invention provides a method for preparing the above-mentioned tomato sauce for both mixing and hot pot base, comprising: (1) uniformly mixing part of monosodium glutamate, disodium nucleotide, plant hydrolyzed protein, ethyl maltol and citric acid to obtain material a; uniformly mixing white sugar, remaining edible salt, xanthan gum and hydroxypropyl starch to obtain material b; uniformly mixing lactic acid and glacial acetic acid to obtain material c; placing vegetable oil in a pot, boiling over high heat to 120° C. to 140° C., then placing part of the tomato sauce in the pot, adjusting the heat to low and frying until the tomato sauce is The aroma overflows; cool to below 85°C, then add the above-mentioned material a and material c and mix evenly to obtain material M; (2) put the remaining tomato sauce and material b into a pot, add water and mix evenly to obtain mixture 1; (3) mix mixture 1 with material M, heat to 80°C to 90°C on a low heat and stir-fry at a constant temperature for 3min to 5min, turn off the heat and then add the remaining raw materials and mix evenly to obtain mixture 2; (2) draw mixture 2 into a colloid mill and grind it until mixture 2 is fine and uniform, thus obtaining a tomato sauce that can be used as a sauce and hot pot base.
[0009] In another aspect, the present invention further provides a use of the tomato sauce for both mixing sauce and hot pot base in preparing mixing sauce or preparing hot pot base.
[0010] The beneficial effects of the present invention include at least: when the tomato sauce used as a sauce and a hot pot base provided by the present invention is eaten as a sauce, it has a bright red color, contains a small amount of red oil, is in a viscous state, has a delicate taste, is sweet and sour, has a strong coconut aroma, and has good color, aroma and taste; when it is used as a hot pot base for hot pot, it has a bright color, a moderate amount of oil, a uniform thickness, a suitable sweet and sour taste, a strong tomato flavor, and a strong coconut aroma, and the hot pot vegetables are covered with red oily tomato soup, and the tomato and coconut aromas are strong; the hot pot slices are covered with a uniform layer of tomato soup, smelling of strong tomato and coconut aromas, and are full of meat aromas and tomato and coconut aromas; when it is used as a hot pot base, the taste of the hot pot vegetables and meat is better than the existing tomato hot pot base on the market. BRIEF DESCRIPTION OF THE DRAWINGS
[0011] Figure 1 Different tomato-flavored sauce states;
[0012] Figure 2 The situation of hot pot soup bases prepared with different tomato-flavored sauces or hot pot bases;
[0013] Figure 3 The situation of meat slices cooked in hot pot soup bases prepared with different tomato-flavored sauces or hot pot bases;
[0014] Figure 4 The effect of hot pot soup base made with different tomato-flavored hot pot bases on blanching meat. DETAILED DESCRIPTION
[0015] The examples are provided to better illustrate the present invention, but the present invention is not limited to the examples. Therefore, those skilled in the art may make non-essential improvements and adjustments to the implementation scheme according to the above invention content, which still fall within the protection scope of the present invention.
[0016] The terms used herein are only used to describe specific embodiments and are not intended to limit the present disclosure. Unless the context has a significantly different meaning, expressions in the singular include expressions in the plural. As used herein, it should be understood that terms such as "include", "have", "include" are intended to indicate the presence of features, numbers, operations, materials, or combinations. The terms of the present invention are disclosed in the specification, and are not intended to exclude the possibility that one or more other features, numbers, operations, materials, or combinations thereof may exist or may be added. As used herein, " / " may be interpreted as "and" or "or", depending on the circumstances.
[0017] The embodiment of the present invention provides a tomato sauce for both mixing and hot pot base. The raw materials thereof include, by weight, 10-20 parts of vegetable oil, 30-50 parts of tomato sauce, 3-5 parts of coconut powder, 3-5 parts of coconut milk, 10-20 parts of white sugar, 5-10 parts of glucose, 5-10 parts of water, 3-5 parts of edible salt, 3-5 parts of monosodium glutamate, 1-2 parts of sodium D-isoascorbate, 1-2 parts of ethyl maltol, 1-2 parts of citric acid, 1-2 parts of glacial acetic acid, 1-2 parts of lactic acid, 1-2 parts of hydroxypropyl starch, 1-2 parts of disodium flavor nucleotides, 1-2 parts of plant hydrolyzed protein, 0-0.05 parts of edible flavor, 0-0.05 parts of xanthan gum, and 0-0.05 parts of potassium sorbate.
[0018] It should be noted that each of the above-mentioned components is formulated according to the taste of the final tomato sauce that can be used as a sauce and hot pot base, and the amount of each raw material should not be too much or too little, as too much or too little will cause unharmonious flavors and affect the taste.
[0019] It should be noted that when the tomato sauce used as a mixing sauce and a hot pot base is eaten as a mixing sauce, it has a bright red color, contains a small amount of red oil, is in a viscous state, has a delicate taste, is sweet and sour, has a strong coconut aroma, and has good color, aroma and taste; when it is used as a hot pot base for hot pot, it has a bright color, a moderate amount of oil, a uniform thickness, a sweet and sour taste, a strong tomato flavor, and a strong coconut aroma. The hot pot vegetables are covered with red oily tomato soup, and the tomato and coconut aromas are strong; the hot pot meat slices are covered with a uniform layer of tomato soup, smelling of strong tomato and coconut aromas, and are full of meat aromas and tomato and coconut aromas; when it is used as a hot pot base, the taste of the hot pot vegetables and meat is better than the existing tomato hot pot base on the market.
[0020] It should also be noted that the dual-purpose ketchup flavor seasoning of the present invention needs to be added with water to make a soup base when used as a hot pot base, while the general sauce is thin after adding water, and the tomato flavor is very light, and it cannot be eaten as a hot pot base; and the general tomato-flavored hot pot ingredients have too much red oil when used as a sauce, and the sourness and saltiness are heavy, and the taste is not good when used directly as a sauce. The dual-purpose ketchup flavor seasoning of the present invention can be eaten directly when used as a sauce, and salt can be added in an appropriate amount according to personal taste when used as a hot pot base. In addition, the organic combination of sauce and hot pot satisfies the curiosity of contemporary people and the taste buds and taste of the public.
[0021] It should also be noted that the above-mentioned three meals a day or two meals a day are defined according to people's eating habits. People usually have bread and noodles for breakfast, rice and noodles for lunch, and hot pot in the evening. The existing sauce can only be used as a sauce with bread, noodles or rice, and cannot be used as a hot pot base to be eaten hot, so it can only be eaten for two meals (two meals a day); the existing hot pot base can only be eaten hot, and cannot be used with bread, noodles or rice (one meal a day); and the dual-purpose tomato sauce of the present invention can not only be used as a sauce with bread, noodles or rice, but also can be used to cook hot pot, and can be eaten for three meals (also called three meals a day).
[0022] In some specific embodiments, the raw materials of the above-mentioned tomato sauce for both mixing and hot pot base can preferably include, by weight: 15 parts of vegetable oil, 40 parts of tomato sauce, 4 parts of coconut powder, 4 parts of coconut milk, 15 parts of white sugar, 8 parts of glucose, 8 parts of water, 4 parts of edible salt, 4 parts of MSG, 1.5 parts of sodium D-isoascorbate, 1.5 parts of ethyl maltol, 1.5 parts of citric acid, 1.5 parts of glacial acetic acid, 1.5 parts of lactic acid, 1.5 parts of hydroxypropyl starch, 1.5 parts of disodium flavor nucleotides, 1.5 parts of plant hydrolyzed protein, 0.02 parts of edible flavoring, 0.03 parts of xanthan gum, and 0.03 parts of potassium sorbate.
[0023] It should be noted that different raw material components have an impact on the comprehensive quality of the prepared tomato sauce for both mixing and hot pot base. In the present invention, the above raw materials are preferred, and the tomato sauce for both mixing and hot pot base prepared has the best quality.
[0024] Another embodiment of the present invention provides a method for preparing the above-mentioned tomato sauce for both mixing and hot pot base, comprising: (1) uniformly mixing part of monosodium glutamate, disodium nucleotide, vegetable hydrolyzed protein, ethyl maltol and citric acid to obtain material a; uniformly mixing white sugar, xanthan gum and hydroxypropyl starch to obtain material b; uniformly mixing lactic acid and glacial acetic acid to obtain material c; placing vegetable oil in a pot, boiling over high heat to 120° C. to 140° C., and then placing part of the tomato sauce in the pot, adjusting the heat to low and frying until the tomato sauce aroma is obtained. (1) add the remaining tomato sauce and ingredient b into a pot, add water and mix well to obtain mixture 1; (2) mix mixture 1 with ingredient M, heat over low heat to 80-90°C and stir-fry for 3-5 minutes, turn off the heat and add the remaining ingredients to mix well to obtain mixture 2; (3) pump mixture 1 into a colloid mill and grind until mixture 2 is fine and uniform to obtain tomato sauce that can be used as a sauce and hot pot base.
[0025] It should be noted that, in the above preparation method, the terms "high heat" and "low heat" are conventional words in the field and have no special meanings; in addition, operations such as "mixing", "boiling" and "frying" are also conventional operations in the field and have no special meanings; in addition, it should be understood that mixing generally uses stirring to speed up the mixing speed so that the mixture is quickly mixed and evenly mixed. The stirring method can use electromagnetic stirring or a stirring rod.
[0026] It should also be noted that in each preparation step (1) of the above preparation method, in the preparation of the M material, the vegetable oil is placed in a pot and boiled over high heat to 120°C to 140°C. The temperature here cannot be too high or too low. If it is too high, the pot will be easily burnt, and if the temperature is too low, the aroma will not be enough. Therefore, 120°C to 140°C, preferably 130°C, is selected in the present invention. At this temperature, the aroma is best. In addition, each step in the above preparation method cannot be separated separately. Only under the above preparation method can the tomato sauce of the present invention, which is both a sauce with good color, aroma and taste and can be used as a hot pot base, be prepared.
[0027] In some specific embodiments, in the above step (1), part of the monosodium glutamate can be 1 / 2 monosodium glutamate; and / or part of the tomato sauce can be 1 / 2 tomato sauce. It should be noted that in step (1), the raw materials that need to be added in steps, the amount added before and after will affect the quality of the tomato sauce for both mixing sauce and hot pot base prepared, wherein preferably, 1 / 2 of the monosodium glutamate is added first, or 1 / 2 of the tomato sauce is added first; more preferably, 1 / 2 of the monosodium glutamate is added first and 1 / 2 of the tomato sauce is added first, and the tomato sauce for both mixing sauce and hot pot base prepared under this condition has the best quality.
[0028] In some specific embodiments, in the above step (1), the frying time on low heat can be 3 minutes to 5 minutes. It should be noted that in the above step (1), the frying time on low heat can produce the aroma of the ketchup, and the frying time is generally 3 minutes to 5 minutes. If the frying time is less than 3 minutes, the aroma of the ketchup is not brought out. If the frying time is more than 5 minutes, the ketchup is easy to become mushy, affecting the taste. Preferably, the frying time is 4 minutes, which is just the best for the aroma of the ketchup.
[0029] In some specific embodiments, in the above step (2), the grinding time can be 2 minutes to 4 minutes. It should be noted that grinding is for the purpose of achieving better visual and taste effects of the product. Too short or too long grinding time will affect the taste. In the present invention, 3 minutes can be preferred. Grinding for 3 minutes can achieve the best taste in the shortest time.
[0030] It should also be noted that the purpose of cooling the temperature to below 85° C. in step (1) is to avoid excessively high temperature which may weaken the product effect.
[0031] In another aspect, the present invention further provides a use of the tomato sauce for both mixing sauce and hot pot base in preparing mixing sauce or preparing hot pot base.
[0032] Specifically, as described above, the dual-purpose tomato sauce and hot pot base provided by the present invention can be used as both a mixing sauce and a hot pot base, so the dual-purpose tomato sauce-flavored seasoning can be prepared into a mixing sauce for mixing with rice, noodles or vegetables, etc.; it can also be prepared into a hot pot base for hot pot.
[0033] In order to better understand the present invention, the content of the present invention is further explained below in conjunction with specific examples, but the content of the present invention is not limited to the following examples.
[0034] Example 1 Preparation of tomato sauce for both mixing sauce and hot pot base
[0035] (1) Weighing of raw materials
[0036] Weigh 15 parts of vegetable oil, 40 parts of tomato sauce, 4 parts of coconut powder, 4 parts of coconut milk, 15 parts of white sugar, 8 parts of glucose, 8 parts of water, 4 parts of edible salt, 4 parts of MSG, 1.5 parts of sodium D-isoascorbate, 1.5 parts of ethyl maltol, 1.5 parts of citric acid, 1.5 parts of glacial acetic acid, 1.5 parts of lactic acid, 1.5 parts of hydroxypropyl starch, 1.5 parts of disodium nucleotides, 1.5 parts of plant hydrolyzed protein, 0.02 parts of edible flavor, 0.03 parts of xanthan gum, and 0.03 parts of potassium sorbate.
[0037] (2) Ingredients
[0038] Ingredient a: Mix 1 / 2 monosodium glutamate, 1 / 2 edible salt, disodium nucleotide, vegetable hydrolyzed protein, ethyl maltol and citric acid in a blender to obtain ingredient a;
[0039] Material b: Mix white sugar, 1 / 2 edible salt, xanthan gum and hydroxypropyl starch in a blender to obtain material b;
[0040] Material C: Mix lactic acid and glacial acetic acid evenly to obtain material C;
[0041] (3) Preparation of M material: Place vegetable oil in a pot and boil over high heat until the temperature reaches 120°C to 140°C. Place 1 / 2 of tomato sauce in a wok and stir-fry over low heat for 3 to 5 minutes until the aroma of tomato sauce is released. Turn off the heat and cool until the temperature drops below 85°C. Then add the above material a and stir evenly. Add material c to obtain M material.
[0042] (4) Mixing: put the remaining tomato paste into a pot, add water and stir evenly, then add material b and stir evenly to obtain mixture 1;
[0043] (5) Stir-frying: Mix the mixture 1 with the material M, heat to 80° C. to 90° C. over low heat and stir-fry for 3 to 5 minutes, turn off the heat and add the remaining raw materials (coconut powder, coconut milk, glucose, remaining MSG, sodium D-isoascorbate, edible flavor and potassium sorbate) and stir well to obtain the mixture 2;
[0044] (6) Grinding: The mixture 2 is pumped into a colloid mill for grinding for about 2 to 4 minutes until the mixture is fine and uniform to obtain tomato sauce;
[0045] (7) Shaping and packaging: The prepared tomato sauce for use as a sauce and hot pot base is filled into inner bags or bottles, and then packaged externally to obtain a packaged product.
[0046] Example 2: Tomato sauce for both mixing sauce and hot pot base is used as mixing sauce
[0047] In the embodiment of the present invention, the tomato sauce prepared in Example 1 for use as both a sauce and a hot pot base, as well as sauce 1, sauce 2 and tomato-flavored hot pot base 1 (hereinafter referred to as hot pot base 1) sold on the market were evaluated for their respective colors and tastes. The pictures of various tomato sauces and tomato hot pot bases are shown in FIG. Figure 1 As shown, the details are as follows:
[0048] The dual-purpose tomato sauce prepared in Example 1 is bright red in color, contains a small amount of red oil, is viscous, has a delicate taste, is sweet and sour, and has a strong coconut flavor, and is suitable for mixing with rice;
[0049] Tomato sauce 1: bright red in color, delicate in taste, sweet and sour, thin in state, can be mixed with rice, but the taste of rice is not as good as the tomato sauce prepared in Example 1;
[0050] Tomato sauce 2: bright red in color, delicate in taste, sweet and sour, thin in state, can be mixed with rice, but the taste of rice is not as good as the tomato sauce prepared in Example 1;
[0051] Hot pot base 1: Bright red in color, contains more red oil, has stronger sour and salty taste, not suitable for eating with steamed buns or rice.
[0052] Example 3 Tomato sauce for both mixing sauce and hot pot base is used as hot pot base
[0053] (I) Comparison of prepared soup bases
[0054] The dual-purpose tomato sauce prepared in Example 1 and the above-mentioned sauce 1, sauce 2 and sauce 3 sold on the market were prepared into hot pot soup bases according to 300g sauce + 1500g hot water, and their state and taste were evaluated as follows:
[0055] How to make hot pot soup base by adding water to various tomato sauces and tomato hot pot base Figure 2 As shown:
[0056] The soup base prepared by the dual-purpose tomato sauce prepared in Example 1 has bright color, moderate oil content, uniform thickness, sweet and sour taste, strong tomato flavor, and rich coconut flavor. Only a proper amount of salt is needed to make a delicious hot pot meal.
[0057] The soup base prepared by mixing sauce 1: bright color, uniform state, no oil, very light taste, lack of tomato flavor, not suitable for hot pot;
[0058] The soup base prepared by mixing sauce 2: bright color, uniform state, no oil, very light taste, lack of tomato flavor, not suitable for hot pot;
[0059] The soup base prepared with sauce 3: bright color, sufficient oil, uniform thickness, moderate sourness and saltiness, strong tomato flavor, suitable for hot pot.
[0060] In addition, 10 selected evaluators from the company scored the hot pot soup base on a 10-point scale according to GB / T 16291.1 General Guidelines for Selection, Training and Management of Sensory Analysis Evaluators. The evaluation results are shown in Table 1 below.
[0061] Table 1 Scoring of different sauces or hot pot bases
[0062]
[0063]
[0064] It can be seen from Table 1 above that the color, flavor, state and taste of the existing sauces sold on the market after being prepared into soup base are far lower than the hot pot soup base prepared with the dual-purpose tomato sauce of the present invention.
[0065] (II) Comparison of hot meat slices
[0066] The different soup bases prepared above are boiled and used to blanch the meat slices. The state of the meat slices after blanching is as follows: Figure 3 In addition, the scalded meat slices were scored on a 10-point scale by 10 selected assessors selected from the company according to GB / T 16291.1 General Guidelines for Selection, Training and Management of Evaluators for Sensory Analysis. The evaluation results are shown in Table 2 below.
[0067] Table 2 Scoring of hot meat slices in soups prepared with different sauces or hot pot bases
[0068]
[0069] It can be seen from Table 2 above that the color, flavor, state and taste of the meat slices cooked after being boiled with the existing sauces sold on the market are far lower than the hot pot soup base prepared with the dual-purpose spicy sauce of the present invention; and are better than some tomato-flavored hot pot soup bases sold on the market.
[0070] (III) Comparison of hot vegetables
[0071] After boiling the different soup bases prepared above, the vegetables were blanched. The state and taste of the vegetables after blanching were as follows:
[0072] After the vegetables were boiled in the soup base prepared with the tomato sauce (tomato three-meal companion sauce) prepared in Example 1, the vegetables were evenly covered with red oily tomato soup, and the tomato and coconut aromas were rich and memorable;
[0073] After the vegetables were boiled in the soup base prepared in Sauce 1, there was almost no color on the vegetables, and they tasted tasteless, with only a faint tomato smell;
[0074] After the vegetables were boiled in the soup base prepared in Sauce 2, there was almost no color on the vegetables, and they tasted tasteless, with only a faint tomato smell;
[0075] After the vegetables are boiled in the soup base prepared in Sauce 3, the vegetables are evenly covered with red oily tomato soup and have a strong tomato aroma.
[0076] The state and taste of vegetables boiled in the soup base prepared with the dual-purpose tomato sauce prepared in Example 1 are the same as or even better than those of vegetables boiled in the soup base prepared with the tomato hot pot base.
[0077] (IV) Different tomato-flavored soup bases for hot meat slices
[0078] The soup base prepared with the dual-purpose tomato sauce prepared in Example 1 and the tomato hot pot base prepared by Qinma Industry (hereinafter referred to as tomato hot pot base) were used to scald the meat slices. The state of the meat slices after scalding (see Figure 4 ) and the flavors are as follows:
[0079] After the meat slices were boiled in the soup base prepared with the dual-purpose tomato sauce prepared in Example 1, a uniform layer of tomato soup was covered on the meat slices, which smelled rich in tomato and coconut flavors and tasted full of meat flavors and tomato and coconut flavors;
[0080] After the meat slices are boiled in the soup base made from tomato hot pot base, a small and even layer of tomato soup will cover the meat slices. It smells rich in tomato aroma and tastes full of meat and tomato flavor.
[0081] In summary, when the tomato sauce used as a mixing sauce and a hot pot base is eaten as a mixing sauce, it has a bright red color, a small amount of red oil, a viscous state, a delicate taste, sweet and sour taste, and a strong coconut aroma, and has all the colors, flavors and tastes; when used as a hot pot base for hot pot, it has a bright color, a moderate amount of oil, a uniform thickness, a sweet and sour taste, a strong tomato flavor, and a strong coconut aroma, and the hot-pot vegetables are covered with red oily tomato soup, and the tomato and coconut aromas are strong; the hot-pot meat slices are covered with a uniform layer of tomato soup, smelling of strong tomato and coconut aromas, and are full of meat aromas and tomato and coconut aromas; when it is used as a hot pot base, the taste of the hot-pot vegetables and meat is the same as or better than the existing tomato hot pot base sold on the market, and the taste is richer.
[0082] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be covered by the scope of the claims of the present invention.
Claims
1. A tomato sauce that can be used as a sauce and a hot pot base, characterized in that: The raw materials include, by weight: 10-20 parts of vegetable oil, 30-50 parts of tomato sauce, 3-5 parts of coconut powder, 3-5 parts of coconut milk, 10-20 parts of white sugar, 5-10 parts of glucose, 5-10 parts of water, 3-5 parts of edible salt, 3-5 parts of monosodium glutamate, 1-2 parts of sodium D-isoascorbate, 1-2 parts of ethyl maltol, 1-2 parts of citric acid, 1-2 parts of glacial acetic acid, 1-2 parts of lactic acid, 1-2 parts of hydroxypropyl starch, 1-2 parts of disodium flavor nucleotides, 1-2 parts of plant hydrolyzed protein, 0-0.05 parts of edible flavor, 0-0.05 parts of xanthan gum and 0-0.05 parts of potassium sorbate.
2. The tomato sauce for both mixing sauce and hot pot base according to claim 1, characterized in that: The raw materials, calculated by weight, include: 15 parts of vegetable oil, 40 parts of tomato sauce, 4 parts of coconut powder, 4 parts of coconut milk, 15 parts of white sugar, 8 parts of glucose, 8 parts of water, 4 parts of edible salt, 4 parts of MSG, 1.5 parts of sodium D-isoascorbate, 1.5 parts of ethyl maltol, 1.5 parts of citric acid, 1.5 parts of glacial acetic acid, 1.5 parts of lactic acid, 1.5 parts of hydroxypropyl starch, 1.5 parts of disodium flavor nucleotides, 1.5 parts of vegetable hydrolyzed protein, 0.02 parts of edible flavor, 0.03 parts of xanthan gum and 0.03 parts of potassium sorbate.
3. The method for preparing the tomato sauce for both mixing sauce and hot pot base as claimed in claim 1 or 2, characterized in that: include: (1) Mix part of monosodium glutamate, part of edible salt, disodium ribonucleotide, vegetable hydrolyzed protein, ethyl maltol and citric acid to obtain material a; mix white sugar, remaining edible salt, xanthan gum and hydroxypropyl starch to obtain material b; mix lactic acid and glacial acetic acid to obtain material c; put vegetable oil into a pot, boil it over high heat to 120°C to 140°C, then put part of tomato sauce into the pot, turn it to low heat and stir-fry until the aroma of tomato sauce overflows; cool it to below 85°C, then add the above materials a and c and mix them to obtain material M; (2) put the remaining tomato sauce and material b into a pot, add water and mix them to obtain mixture 1; (3) mix mixture 1 with material M, heat it over low heat to 80°C to 90°C and stir-fry it at a constant temperature for 3min to 5min, turn off the heat and then add the remaining raw materials and mix them to obtain mixture 2; (2) pump mixture 2 into a colloid mill and grind it until mixture 2 is fine and uniform, thus obtaining tomato sauce that can be used as a sauce and hot pot base.
4. The method for preparing the tomato sauce for both mixing sauce and hot pot base according to claim 3, characterized in that: In step (1), the part of monosodium glutamate is 1 / 2 monosodium glutamate; and / or the part of tomato sauce is 1 / 2 tomato sauce.
5. The method for preparing the tomato sauce for both mixing sauce and hot pot base according to claim 3 or 4, characterized in that: In step (1), the stir-frying time on low heat is 3 min to 5 min.
6. The method for preparing the tomato sauce for both mixing sauce and hot pot base according to claim 3 or 4, characterized in that: In step (2), the grinding time is 2 min to 4 min.
7. Use of the dual-purpose tomato sauce for mixing and hot pot soup base according to claim 1 or 2 in preparing mixing sauce or preparing hot pot soup base.