A medicinal and edible tomato sauce

Abstract

The application discloses a kind of medicine food homologous tomato sauce, belong to food field, its raw material is as follows by mass fraction: tomato 100-150 parts, ginger 8-12 parts, sea buckthorn juice 5-10 parts, jujube 6-10 parts, fried wheat germ 3-6 parts, vegetable oil 15-25 parts, chicken oil 10-15 parts, edible salt 3-5 parts, white sugar 2-4 parts, fried radish 2-5 parts, dried tangerine or orange peel 2-4 parts.Preparation process is divided into three steps, first, prepare various pretreatment raw materials, second, heat vegetable oil, chicken oil to 100-120 DEG C, add various raw materials respectively, then add salt and sugar, finally, homogenization emulsification and canning.The sauce is mainly tomato, with a variety of food ingredients, color and flavor, pharmacology can stimulate appetite, promote gastrointestinal peristalsis, complementary without damaging the spleen and stomach yangqi, both flavor and function, can be industrialized production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a tomato-based seasoning sauce that is both food and medicine, based on the theory of monarch-minister-adjuvant-guide compatibility, and its industrial preparation method. Background Technology

[0002] Tomato sauce, with its sweet and sour taste and appetite-stimulating properties, has gained significant popularity in the hot pot market in recent years. Existing technologies for tomato sauces primarily focus on flavor blending. For example, CN106387821A discloses a tomato hot pot base, whose main ingredients are tomato paste, soybean oil, ginger, and onions; CN110916150A adds dried lemon, bamboo leaf tea, and fresh mint to enhance its deodorizing effect; CN201310286287.4 discloses a tomato sauce whose main ingredients are tomato paste, rice vinegar, molasses, and fructose syrup; and CN202511695819.9 adds five flavorings. However, these products primarily focus on flavor and lack a systematic design based on the principles of traditional Chinese medicine's formulation theory, failing to deeply integrate the concept of food and medicine sharing the same origin into product development.

[0003] On the other hand, existing preparation processes, such as CN117770420A, involve steps such as fermentation and homogenization, but systematic research has not been found on the specific treatment of medicinal and edible materials (such as radish seeds, sea buckthorn, and amla), such as stir-frying to reduce toxicity and low-temperature pulverization to retain active ingredients. How to organically combine traditional Chinese medicine theory with modern food industry technology to prepare a medicinal and edible tomato sauce that conforms to the principles of traditional Chinese medicine formulation and is suitable for industrial production has become a pressing technical problem in this field. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a tomato seasoning sauce based on the theory of monarch-minister-adjuvant-guide compatibility, which is both food and medicine, and its preparation method.

[0005] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0006] A tomato seasoning sauce that is both food and medicine comprises the following ingredients by weight: 100-150 parts tomatoes, 8-12 parts ginger, 5-10 parts sea buckthorn juice, 6-10 parts jujubes, 3-6 parts roasted malt, 15-25 parts vegetable oil, 10-15 parts chicken fat, 3-5 parts edible salt, 2-4 parts white sugar, 2-5 parts roasted radish seeds, and 2-4 parts dried tangerine peel;

[0007] It also includes the following preparation processes:

[0008] (a) Raw material pretreatment: including preparing tomato chunks and tomato paste, preparing fine powder of roasted malt, fine powder of roasted radish seeds and dried tangerine peel, removing the pits from the dates and chopping them into date pieces, and preparing ginger paste and sea buckthorn paste;

[0009] (II) Stir-frying to enhance aroma: Heat vegetable oil and chicken oil to 100-120℃, then add ginger paste, tomato paste and sea buckthorn paste, as well as tomato chunks, jujube pieces, roasted malt powder, roasted radish seed powder and dried tangerine peel powder in sequence, and stir-fry them separately. Then add salt and white sugar, stir well and turn off the heat.

[0010] (iii) Homogenization and emulsification and filling.

[0011] A further improvement to the technical solution of the present invention is as follows: the process of preparing tomato chunks and tomato pulp is as follows: take fresh tomatoes, wash them, peel them, and cut them into 1-2 cm³ tomato chunks; take 30-50% of the tomato chunks and pulp them to obtain tomato pulp; the fine powder of roasted malt, the fine powder of roasted radish seeds, and the powder of dried tangerine peel are materials that pass through a 40-60 mesh sieve; the sea buckthorn pulp is made by washing fresh sea buckthorn fruits, pulping them, filtering them, and removing the seeds.

[0012] A further improvement to the technical solution of the present invention is that the roasted radish seeds and roasted malt are pulverized at a temperature of ≤40℃ and then sieved.

[0013] A further improvement to the technical solution of the present invention is that: the malt is barley malt that has been stir-fried until slightly yellow and then cooled, then crushed and sieved; the stir-fried radish seeds are radish seeds that have been stir-fried until they puff up and burst open and their color deepens, then crushed and sieved.

[0014] A further improvement to the technical solution of this invention is as follows: The stir-frying and aroma-enhancing process is as follows: A. Add vegetable oil and chicken oil to a jacketed wok and heat to 100-120℃; B. Add ginger paste and stir-fry for 10-15 minutes until fragrant; C. Add tomato paste and sea buckthorn paste and continue to stir-fry for 20-25 minutes to evaporate some of the moisture and thicken the sauce; D. Add tomato chunks, jujube pieces, roasted malt powder, roasted radish seed powder, and dried tangerine peel powder, stir-fry evenly, and control the temperature at 90-100℃ for 15-25 minutes to fully integrate the medicinal ingredients with the tomato sauce; E. Add salt and white sugar to taste, stir evenly, and then turn off the heat.

[0015] A further improvement of the technical solution of the present invention is that: the homogenization emulsification involves cooling the stir-fried material to 60-70°C, and then introducing the material stir-fried in multiple batches into a homogenizer for homogenization; the homogenization pressure is controlled at 15-20 MPa.

[0016] A further improvement of the technical solution of the present invention is that: the homogenization pressure of the homogenization process is 15-20MPa; the filling is carried out by an automatic filling machine, and the can is vacuum sealed after being filled with nitrogen.

[0017] The technological advancements achieved by this invention due to the adoption of the above technical solutions are as follows:

[0018] This tomato sauce features tomatoes as the main ingredient, ginger as the secondary ingredient, sea buckthorn as the supporting ingredient, and jujubes as the auxiliary ingredient, supplemented with digestive and spleen-strengthening components such as stir-fried radish seeds and malt. The product has a natural orange-red to bright red color, and is oily and clear. The stir-frying process allows the natural pigments of tomatoes and sea buckthorn to synergistically develop, preventing browning even after prolonged cooking. The aroma is rich and layered, with the top notes being a refreshing fruity acidity of sea buckthorn and tomatoes, the middle notes being a rich and mellow sauce aroma of tomatoes after stir-frying, and the base notes bringing a warm and sweet aftertaste from jujubes and stir-fried malt, accompanied by the mild spiciness of ginger. There is no bitter or pungent medicinal smell throughout. The taste achieves a harmonious balance of sour, sweet, fresh, and slightly spicy flavors. In terms of pharmacological function, the main ingredients such as malt, tomato, and jujube have the effects of stimulating appetite and promoting digestion. The addition of roasted radish seed powder and dried tangerine peel powder will enhance its effect of promoting digestion. Roasted radish seed and malt work together to promote digestion, and their active ingredients can promote gastrointestinal motility. Combined with ginger to warm the middle and dispel cold to neutralize the slightly cold nature of tomato, jujube to replenish qi and harmonize the various medicines, and sea buckthorn to warm and nourish blood vessels, the whole formula achieves "both elimination and tonification", which can help digestion without damaging the spleen and stomach yang qi, and take into account the flavor and function of tomato sauce. It can also be mass-produced industrially. Detailed Implementation

[0019] This invention provides a tomato-based seasoning sauce that is both food and medicine, comprising the following ingredients by weight: 100-150 parts tomatoes, 8-12 parts ginger, 5-10 parts sea buckthorn juice, 6-10 parts jujubes, 3-6 parts roasted malt, 15-25 parts vegetable oil, 10-15 parts chicken fat, 3-5 parts edible salt, 2-4 parts white sugar, 2-5 parts roasted radish seeds, and 2-4 parts dried tangerine peel. The preparation method of this tomato-based seasoning sauce includes the following steps:

[0020] (a) Raw material pretreatment:

[0021] A. This includes preparing tomato chunks and tomato puree. The process of preparing tomato chunks and tomato puree is as follows: take fresh tomatoes, wash them, peel them, and cut them into 1-2 cm³ tomato chunks; take 30-50% of the tomato chunks and mash them to obtain tomato puree.

[0022] B. Processing of Food and Medicinal Materials: Prepare fine powders of roasted malt, roasted radish seeds, and dried tangerine peel. These powders are materials that pass through a 40-60 mesh sieve. The roasted radish seeds and roasted malt are pulverized at ≤40℃ to avoid loss of volatile components, and then sieved. The malt is barley malt that has been roasted until slightly yellow, cooled, pulverized, and sieved. The roasted radish seeds are radish seeds that have been roasted until they puff up and crack, and their color deepens, then pulverized and sieved. Pit and chop the jujubes. Prepare ginger paste and sea buckthorn paste. The sea buckthorn paste is made by washing fresh sea buckthorn berries, pulping, filtering, and removing the seeds.

[0023] (II) Stir-frying to enhance aroma: Heat vegetable oil and chicken fat to 100-120℃, then add ginger paste, tomato paste, sea buckthorn paste, tomato chunks, jujube pieces, roasted malt powder, roasted radish seed powder, and dried tangerine peel powder in sequence, and stir-fry them separately. Then add salt and white sugar, stir well, and turn off the heat. The stir-frying to enhance aroma process is as follows: A. Add vegetable oil and chicken fat to a jacketed wok and heat to 100-120℃; B. Add ginger paste and stir-fry for 10-15 minutes until fragrant; C. Add tomato paste and sea buckthorn paste, and continue to stir-fry for 20-25 minutes to evaporate some of the moisture and thicken the sauce; D. Add tomato chunks, jujube pieces, roasted malt powder, roasted radish seed powder, and dried tangerine peel powder, stir-fry evenly, and control the temperature at 90-100℃ for 15-25 minutes to fully integrate the medicinal ingredients with the tomato sauce; E. Add salt and white sugar to taste, stir well, and turn off the heat.

[0024] (III) Homogenization and Emulsification and Filling. The homogenization and emulsification process involves cooling the roasted material to 60-70℃, then introducing the materials from multiple roasting batches into a homogenizer for homogenization. The homogenization pressure is controlled at 15-20 MPa to ensure thorough emulsification and a smooth, delicate texture. The homogenization pressure is 15-20 MPa. Filling is performed using an automatic filling machine, followed by nitrogen filling and vacuum sealing.

[0025] Example 1

[0026] 1. Raw material ratio (unit: kg)

[0027] 120g fresh tomatoes, 10g ginger, 8g fresh sea buckthorn berries, 8g jujubes, 5g roasted malt, 20g soybean oil, 10g chicken oil, 4g salt, 3g white sugar, 2g roasted radish seeds, 2g dried tangerine peel.

[0028] 2. Preparation process

[0029] Step 1: Raw material pretreatment:

[0030] (1) Take 120kg of fresh tomatoes, wash them, blanch them in boiling water to remove the skin, cut 60kg of them into small pieces for later use, and pulp and filter the remaining 60kg to obtain tomato pulp.

[0031] (2) 5 kg of roasted malt is crushed and passed through a 50-mesh sieve to obtain roasted malt powder; 2 kg of roasted radish seeds are crushed and passed through a 50-mesh sieve to obtain roasted radish seed powder; 2 kg of dried tangerine peel is crushed and passed through a 40-mesh sieve to obtain dried tangerine peel powder;

[0032] (3) Remove the pits from 8 kg of jujubes and chop them into jujube pieces;

[0033] (4) Wash 10kg of ginger and grind it into ginger paste or cut it into small pieces;

[0034] (5) 8 kg of fresh sea buckthorn fruit was pulped, filtered and seeds removed to obtain sea buckthorn pulp.

[0035] Step 2: Stir-fry to enhance aroma:

[0036] (6) Add 20kg soybean oil and 10kg chicken oil to a wok and heat to 110℃;

[0037] (7) Add ginger paste and stir-fry for 12 minutes;

[0038] (8) Add tomato paste and sea buckthorn paste, and stir-fry for 22 minutes until the sauce thickens;

[0039] (9) Add tomato chunks, jujube pieces, roasted malt powder, roasted radish seed powder, and dried tangerine peel powder, stir-fry evenly, and stir-fry at 95℃ for 20 minutes;

[0040] (10) Add 4kg of salt and 3kg of white sugar, stir and turn off the heat.

[0041] Step 3: Homogenize and emulsify:

[0042] The roasted material was cooled to 65°C and introduced into a homogenizer, where it was homogenized at 18 MPa for 10 minutes.

[0043] Step 4: Mixing and filling: Use an automatic filling machine to fill, fill with nitrogen and then vacuum seal, each bag is 200g.

[0044] Example 2

[0045] The difference between this embodiment and Embodiment 1 is that this embodiment uses ingredients prepared according to the lower limit of the mass fractions of each material in this invention (100 parts tomato, 8 parts ginger, 5 parts sea buckthorn juice, 6 parts jujube, 3 parts roasted malt, 15 parts vegetable oil, 10 parts chicken oil, 3 parts edible salt, 2 parts white sugar, 2 parts roasted radish seeds, and 2 parts dried tangerine peel). The roasting temperature and time after adding the three ingredients, the cooling temperature after roasting, and the homogenization pressure can be arbitrarily selected within the upper and lower limits of the temperature and time specified in this invention, depending on the circumstances. Everything else is the same as in Embodiment 1.

[0046] Example 3

[0047] The ingredients in this embodiment are prepared according to the upper limit of the mass proportions of each material (150 parts tomato, 12 parts ginger, 10 parts sea buckthorn juice, 10 parts jujube, 6 parts roasted malt, 25 parts vegetable oil, 15 parts chicken oil, 5 parts edible salt, 4 parts white sugar, 5 parts roasted radish seeds, and 4 parts dried tangerine peel). The preparation process and the control of the process parameters of each step can be arbitrarily selected within the numerical range specified in this invention.

[0048] Comparative Example

[0049] It is prepared using a standard tomato sauce recipe (tomato sauce, ginger, onion, garlic, seasonings, etc.) and conventional stir-frying process, without adding any food-medicine homologous ingredients.

[0050] Effect evaluation

[0051] 1. Sensory evaluation

[0052] Twenty trained sensory evaluators conducted blind testing (out of 10 points) on Examples 1-4 and the comparative example. The results are as follows:

[0053] Color 8.6 8.5 8.7 8.5 aroma 9.3 9.0 9.2 8.2 taste 9.1 8.9 8.9 8.4 Thickness of the soup base 9.2 8.9 9.1 8.0 Overall acceptance 9.1 8.9 8.9 8.3

[0054] The results show that the embodiments of the present invention are superior to the comparative examples in terms of aroma, taste and soup base richness. In particular, after adding dried tangerine peel and stir-fried radish seeds in Example 1, the digestive effect was obvious, but the flavor remained harmonious.

[0055] 2. Functional Evaluation

[0056] To simulate a hot pot eating scenario, 30 healthy adults (aged 25-45) were selected and ate hot pots prepared in Example 2 and the comparative example (both mainly made of beef and mutton). The abdominal bloating and indigestion were recorded within 2 hours after the meal.

[0057] The results showed that among the 15 subjects who consumed Example 1, only 2 reported mild bloating (13.3%); while among the 15 subjects who consumed the control example, 8 reported varying degrees of bloating (53.3%). This indicates that the formula of the present invention has significant digestive and relieving effects.

[0058] 3. Stability Test

[0059] The product from Example 1 was stored in a 37°C incubator for 3 months, with microbial indicators and sensory quality tested monthly. Results showed that the total bacterial count, coliform count, and other indicators met the requirements of GB31644-2018 "National Food Safety Standard for Compound Seasonings"; sensory quality showed no significant deterioration, and the flavor remained good.

[0060] It should be noted that any material ratio formed by the upper and lower limits of the content of each material as defined in this invention, as well as any intermediate parts thereof, can achieve the purpose of this invention. The control of process parameters such as temperature, time, and pressure in the preparation method of this invention can be arbitrarily selected within the upper and lower limits and their ranges as defined in this invention, and all will achieve the purpose of this invention. Since there are an unlimited number of material contents and process parameters in this invention, further examples will not be provided.

Claims

1. A tomato-based seasoning sauce that is both food and medicine, characterized in that, The ingredients include the following by weight: 100-150 parts tomatoes, 8-12 parts ginger, 5-10 parts sea buckthorn juice, 6-10 parts jujubes, 3-6 parts roasted malt, 15-25 parts vegetable oil, 10-15 parts chicken fat, 3-5 parts salt, 2-4 parts white sugar, 2-5 parts roasted radish seeds, and 2-4 parts dried tangerine peel. It also includes the following preparation processes: (a) Raw material pretreatment: including preparing tomato chunks and tomato paste, preparing fine powder of roasted malt, fine powder of roasted radish seeds and dried tangerine peel, removing the pits from the dates and chopping them into date pieces, and preparing ginger paste and sea buckthorn paste; (II) Stir-frying to enhance aroma: Heat vegetable oil and chicken oil to 100-120℃, then add ginger paste, tomato paste and sea buckthorn paste, as well as tomato chunks, jujube pieces, roasted malt powder, roasted radish seed powder and dried tangerine peel powder in sequence, and stir-fry them separately. Then add salt and white sugar, stir well and turn off the heat. (iii) Homogenization and emulsification and filling.

2. The tomato seasoning sauce that is both food and medicine according to claim 1, characterized in that, The process of preparing tomato chunks and tomato pulp is as follows: take fresh tomatoes, wash them, peel them, and cut them into 1-2 cm³ tomato chunks; take 30-50% of the tomato chunks and mash them to obtain tomato pulp; the fine powder of roasted malt, the fine powder of roasted radish seeds, and the powder of dried tangerine peel are materials that pass through a 40-60 mesh sieve; the sea buckthorn pulp is made by washing fresh sea buckthorn fruits, mashing them, filtering them, and removing the seeds.

3. The tomato seasoning sauce that is both food and medicine according to claim 2, characterized in that, The roasted radish seeds and roasted malt were pulverized at a low temperature of ≤40℃ and then sieved.

4. The tomato seasoning sauce that is both food and medicine according to claim 3, characterized in that, The malt is barley malt that has been stir-fried until slightly yellow, cooled, and then crushed and sieved; the stir-fried radish seeds are radish seeds that have been stir-fried until they puff up and burst open, and their color has deepened, and then crushed and sieved.

5. The tomato seasoning sauce that is both food and medicine according to claim 1, characterized in that, The process of stir-frying to enhance aroma is as follows: A. Add vegetable oil and chicken oil to a jacketed wok and heat to 100-120℃; B. Add ginger paste and stir-fry for 10-15 minutes until fragrant; C. Add tomato paste and sea buckthorn paste and continue to stir-fry for 20-25 minutes to evaporate some of the moisture and thicken the sauce; D. Add tomato chunks, chopped dates, roasted malt powder, roasted radish seed powder, and dried tangerine peel powder, stir-fry evenly, and control the temperature at 90-100℃ for 15-25 minutes to fully integrate the medicinal ingredients with the tomato sauce; E. Add salt and sugar to taste, stir well, and turn off the heat.

6. The tomato seasoning sauce that is both food and medicine according to claim 1, characterized in that, The homogenization and emulsification process involves cooling the roasted material to 60-70°C, and then introducing the material from multiple roasting batches into a homogenizer for homogenization; the homogenization pressure is controlled at 15-20 MPa.

7. The tomato seasoning sauce that is both food and medicine according to claim 5, characterized in that, The homogenization pressure during homogenization is 15-20 MPa; the filling is carried out using an automatic filling machine, followed by vacuum sealing after nitrogen filling.