42 results about "Tomato ketchup" patented technology

The invention belongs to the field of food production and processing, and requests to protect a production process of compound lactobacillus fermented chilli sauce and a method for preparing sour soup, fresh red chilli is used as a main raw material, and the chilli sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, pulping, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptically filling; performing blending and temporary storage, pre-sterilization, cooling, compound lactobacillus strain pre-dissolution, feeding, stirring, fermentation, re-sterilization and sterile filling to obtain the compound lactobacillus fermented chilli sauce, and blending the compound lactobacillus fermented chilli sauce with fermented tomato sauce, edible oil and the like to obtain the sour soup. Industrial compound lactic acid bacteria are adopted, various organic acids, amino acids and the like are generated through metabolism, the fermented chili sauce is endowed with unique sour and fragrant flavor, the taste is mellower, and the fermentation process is controllable and stable; meanwhile, the prepared fermented chilli sauce is innovatively applied to sour soup products, the standardization degree of the products is high, and the production efficiency is improved.

The utility model provides a waterproof bechamel paper cup which comprises a paper cup wall and a paper cup bottom, the paper cup bottom is fixed to the bottom of the paper cup wall, and a containing cavity used for storing bechamel is defined by the paper cup wall and the paper cup bottom. A first PE layer, an aluminum foil layer and a second PE layer are sequentially fixed to the side wall of the paper cup wall and the side wall of the paper cup bottom in the direction facing the interior of the paper cup wall, so that the purpose of conveniently storing seasoning sauce such as tomato sauce with high water content is achieved.

The invention provides a manufacturing method of fried chicken with buckwheat. The manufacturing method comprises the following steps: a first stage of burying chicken which is cut into a certain size and is processed in impurity-removed sauce to remove foreign flavor; a second stage of blanching the chicken from which the foreign flavor is removed in boiling water for 1-3 times; a third stage of removing moisture from the scalded chicken; a fourth stage of applying a fried coat to the chicken from which the moisture is removed; a fifth stage of frying the fried chicken with oil at a temperature of 170 DEG C for 7 minutes; in the sixth stage, the buckwheat mixed sauce is mixed on the fried chicken, the fried buckwheat is crushed by the buckwheat mixed sauce through a crushing machine, and 100 parts of the crushed buckwheat is added into the fried chicken; the sauce is prepared from the following raw materials in parts by weight: 100 parts of mixed water, 10-20 parts of syrup, 5-10 parts of tomato sauce, 10 parts of chili sauce, 10 parts of mixed seasoning, 3-5 parts of fragrant rice oil, 5 parts of jade-fold oil, 10 parts of tomato sauce, 2 parts of onions, 1 part of soy sauce, 2 parts of soy sauce, 1 part of curry, 0.5 part of L-sodium glutamate, 0.5 part of agricultural processed products, 0.5 part of fresh ginger and 0.3 part of red pepper extract pigment.

The utility model relates to the technical field of tomato sauce production and sterilization devices, in particular to tomato sauce sterilization equipment which comprises a rack, a shell, a heat preservation lining cylinder, a sterilization cylinder, a cooling spiral pipe, an auger push rod, a flash evaporation device and a circulation cooler, the shell is fixedly installed on the rack, the heat preservation lining cylinder is sleeved with the shell, and a heat preservation cavity is formed between the shell and the heat preservation lining cylinder. And a sterilization cylinder is fixedly mounted in the heat preservation lining cylinder. The tomato sauce sterilizing device is reasonable and compact in structure and convenient to use, tomato sauce in the sterilizing cylinder is sterilized through high-temperature steam generated by the flash evaporation device, scorching and caking can be effectively prevented, the heating uniformity and the sterilizing effect of the tomato sauce are effectively improved, cooling is conducted through the cooling spiral pipe, the tomato sauce is added, and discharging is convenient and fast after sterilization; the tomato sauce sterilizing device is simple in structure, not easy to cause pollution and waste caused by dripping of tomato sauce, capable of achieving continuous batch production, high in tomato sauce sterilizing treatment efficiency and good in treatment effect, and has the advantages of being safe, labor-saving, simple, convenient and efficient.

A high-antioxidant tomato flavoring condiment is made from tomato peel and pomace and tomato sauce as raw materials. The mixture undergoes ultrasonic pretreatment and enzymatic pretreatment, followed by a three-step fermentation process using brewer's yeast, lactic acid bacteria, and acetic acid bacteria. The ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pomace juice, followed by ultrasonic treatment. This invention enhances the release of bioactive substances and the dissolution of nutrients through ultrasonic pretreatment and enzymatic hydrolysis, thereby significantly increasing the content of antioxidants in the tomato peel and pomace and improving the product's antioxidant capacity. Combined with a three-stage fermentation process, the product develops a unique flavor. The original condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and tomato aroma. Furthermore, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine-based condiment. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value.

The utility model relates to the technical field of tomato sauce processing, in particular to a raw material quantitative weighing device for tomato sauce processing, which comprises a feeding mechanism, the feeding mechanism comprises a bypass pipe, a taper pipe is arranged on the inner surface of the bypass pipe, the inner surface of the bypass pipe is rotatably connected with the top end of the taper pipe, a movable arm is arranged on the inner side of the taper pipe, and the movable arm is movably connected with the bypass pipe. According to the raw material quantitative weighing device for tomato sauce processing, the first telescopic rod extends in the length direction, the middle position disc moves downwards in the taper pipes, the movable arms can gradually generate angle changes in the process, and therefore the bottom ends of the four taper pipes are expanded outwards; meanwhile, the diameter of the taper pipe is increased, for example, after the diameter of the taper pipe is increased by one stage, the amount of tomato sauce passing through the taper pipe per hour can be increased to 1.5 liters, the amount of tomato sauce passing through the taper pipe per hour can be increased to 2.0 liters, and so on.

The utility model discloses a raw material cleaning device for ketchup production, including washing tank, install the climbing conveyor belt in washing tank, the washing tank with the climbing conveyor belt all include by horizontal end and inclined end, wherein the horizontal end top equidistance of located the washing tank installs multiple groups of rack. Through setting disturbance subassembly, can in the use process, the staff rotates the adjusting screw according to the use demand, and adjusting screw vertical lift along the support rotation of mounting seat, and the stability of guiding rod along the support movement guarantee mounting seat lift, adjust the height of cleaning brush through the lift of mounting seat, after adjusting to the suitable height, the tomato will be contacted with the cleaning brush of hard bristle in the removal cleaning process, at this moment, the surface of tomato is cleaned through the cleaning brush, and the tomato will produce displacement under the influence of friction, thereby increasing its cleaning area, improve the cleaning effect.

The utility model relates to the field of tomato beating, disclose a kind of tomato sauce processing beating device, including beating barrel, its characterized in that, the surface of beating barrel is fixedly covered with mounting plate, four corners of the bottom surface of mounting plate are respectively fixed with support column, the bottom end of beating barrel is rotatably provided with overturning round plate;Beating assembly, the beating assembly is arranged in the inside of beating barrel, for increasing the crushing beating effect of tomato.In the cutting ring, impact sleeve and impact hemisphere rotating in the inside of beating barrel will be respectively cut, impact and stress fracture to the tomato in the inside of beating barrel, and simultaneously rotating material turning arc plate will agitate the mixed solution in the bottom of beating barrel upwards, i. e. it can be contacted again with cutting ring, impact sleeve and impact hemisphere and beaten, increase the effect of tomato beating.

The utility model relates to the technical field of tomato skin seed separator, and disclose a tomato skin seed separator for tomato sauce production, include: separation cylinder and separation filter bowl, the separation filter bowl is assembled in the inner chamber of separation cylinder, the bottom of separation cylinder is equipped with motor, the output of motor is equipped with the installer of sleeve, the installer is connected with separation filter bowl, the bottom of motor is equipped with base, the base is connected with separation cylinder threadedly, the output of motor is equipped with the bearing assembly of bearing plate, the inner chamber sliding connection of separation cylinder has annular scraper, the left and right sides outside separation cylinder are connected with the limiting mechanism. This tomato skin seed separator for tomato sauce production avoids the waste of pulp caused by the inconvenient cleaning of pulp adhering to the inner wall of separation cylinder, and simultaneously fixes the position of annular scraper quickly through the hollow column and trapezoidal block added, and improves the stability of annular scraper supporting separation filter bowl.

The utility model discloses a stirring tank for tomato sauce processing, which comprises a stirring tank body, the upper part of the stirring tank body is fixedly connected with a top plate, the upper part of the top plate is penetrated by a motor I, and an output shaft of the motor I is fixedly connected with a spiral stirring component positioned in the stirring tank body; a discharging barrel communicated with the stirring tank body penetrates through the upper portion of the top plate, a grinding equipment fixing frame is fixedly connected to the upper portion of the discharging barrel, the upper portion of the grinding equipment fixing frame is provided with an upper opening and a lower opening, a pedestal is fixedly connected to the upper portion of the top plate, and a feeding frame with the front side and the rear side open is fixedly connected to the upper portion of the pedestal; a plurality of sets of cutting blades are distributed on the upper portion of an opening in one side of the feeding frame at equal intervals. The utility model belongs to the technical field of tomato sauce processing, and effectively solves the problems that the pretreatment effect of feeding of a stirring tank for tomato sauce processing is poor, the stirring and mixing time is increased, and the subsequent processing efficiency is influenced.

The utility model relates to the technical field of self-cleaning, and discloses MVR tomato sauce pre-concentration equipment with a self-cleaning functional structure, which comprises a stirring barrel, the upper surface of the stirring barrel is fixedly connected with a fixed barrel, the upper surface of the fixed barrel is fixedly connected with a supporting block, the outer wall of the supporting block is fixedly connected with a first motor, and the first motor is fixedly connected with a second motor. A rotating cylinder is fixedly arranged at the output end of the first motor, a cleaning piece is fixedly connected to the bottom end of a rotating column, the outer wall of the rotating column is rotationally connected to the interior of the stirring barrel, a supporting assembly is arranged on the outer wall of the stirring barrel, and the supporting assembly is used for assisting in supporting the stirring barrel. According to the tomato sauce cleaning device, the rotating cylinder is driven by the first motor, the rotating rod is driven by the rotating cylinder, the rotating column is driven by the rotating rod, and the cleaning piece is driven by the rotating column to clean the inner wall of the stirring barrel, so that the effects of removing dirt and residues in the device in time and preventing tomato sauce from being polluted by pollutants are achieved.

The utility model relates to a filling machine technical field especially tomato sauce filling machine's bottom plate mechanism is installed on the support unit, including the gland plate and the bag clamping plate, be provided with two bag clamping plates between the gland plate with the support unit, two bag clamping plates are relatively moved through the drive assembly, wherein, the gland plate with the support unit is detachably connected through the locking assembly, the drive assembly has an axle end, and the axle end with bag clamping plate is detachably connected through the fastener, and the press resistance rod in locking assembly can unlock several ball bearings, and several ball bearings can be retracted in the accommodating groove, and the gland plate and the support unit can be separated, and then the connecting block and the drive assembly are separated through the fastener, and the bag clamping plate can be disassembled and replaced, and the different specifications bag clamping plate is clamped and fixed in a certain range to the different specifications lid mouth, and it is favorable to improve the application range of filling machine.

The disclosure relates to a handheld device for manual dispensing of food product, e.g. sauce, mayonnaise, ketchup, mustard, topping, etc., in fluid form. The device comprises a container made of food-grade material configured to be filled with food product to airtight contain food product and to enable food product to be discharged and to be refilled with food product when emptied of food product; an inner piston detachably arranged and slidable inside the container, an elongated housing configured to be securely held in one hand and be detachably attached with a first end to the container; a discharge valve nozzle; a handle; pressure means; a pump chamber, and a first check valve.

The invention provides a fresh-keeping method for animal feed high-humidity tomato peel residues, and relates to the technical field of fresh-keeping methods. The animal feed high-humidity tomato peel residue preservation method specifically comprises the following steps: S1, raw material screening; S2, moisture detection and adjustment; S3, special fungicide preparation; S4, filling and fermentation; the problem of fresh keeping of high-humidity tomato pomace is solved in a targeted manner, high-energy-consumption dehydration and drying are not needed, a special fungicide is combined with filling fermentation, the water content of the pomace is maintained to be 70% or above, meanwhile, long-term fresh keeping of 180 days or above is achieved, the treatment cost is greatly reduced, mildew is effectively inhibited in the fermentation process, and losses of nutritional ingredients such as protein and cellulose are small; the ratio of the microbial inoculum can be adjusted to adapt to different animal feeds, no chemical preservative is left, resource utilization of tomato sauce processing waste is promoted, balanced supply of the feeds throughout the year is guaranteed, and economic and ecological values are achieved.

To provide a method for producing a vegetable-containing sauce, by which the vegetable-containing sauce having a heated vegetable-like good flavor equal to or better than that of a sauce obtained by carrying out boiling cooking for a long time can be produced by the boiling cooking for a relatively short time.SOLUTION: The method for producing the vegetable-containing sauce includes a first step of stir-frying cut vegetables, a second step of producing an intermediate product containing the stir-fried vegetables and then freezing the intermediate product, and a third step of heat-treating the frozen intermediate product. In at least one of the production of the intermediate product in the second step and the heat treatment of the intermediate product in the third step, a modified starch may be used in an amount of 0.2 to 25 parts by mass, and a tomato paste may be used in an amount of 20 to 200 parts by mass in terms of straight based on 100 parts by mass of the stir-fried vegetable.SELECTED DRAWING: None

The utility model relates to the technical field of tomato sauce filling equipment, in particular to a tomato sauce particle filling machine which comprises a machine frame, a material storage box, a metering pump, a rotating frame cylinder, a metering cylinder, a plunger valve type filling head, a left conveying belt, a right conveying belt, a rotating disc conveying device and a power transmission device. A left conveying belt is arranged on the machine frame on the left of the rotary disc conveying device, and a right conveying belt is arranged on the machine frame on the right of the rotary disc conveying device. The tomato sauce filling device is reasonable and compact in structure and convenient to use, the injection amount of tomato sauce materials is controlled through the metering pump, the rotating frame cylinder and the rotating disc conveying device rotate synchronously, packaging bottles or packaging cans move along with the plunger valve type filling head, multiple cans are filled at the same time, the production efficiency is remarkably improved, and the production cost is reduced. By means of the plunger valve type filling head, tomato sauce particles are prevented from being broken, filling head blocking and tomato sauce dripping are effectively avoided, meanwhile, pollution to packing materials and equipment is avoided, and the plunger valve type filling head has the advantages of being safe, capable of saving labor, simple, convenient and efficient.

1. Name of the product in this design: Label (Erkang Tomato Sauce). 2. Purpose of this design: For use as a label on tomato sauce packaging bottles. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design highlights: Component 1 main view. 5. The back of this design product is a part that is not easily seen or cannot be seen during use, so the rear view of component 1 and component 2 is omitted; this design product is a planar product, so the left, right, top, and bottom views of component 1 and component 2 are omitted. 6. Other situations requiring explanation: Component 1 is the front bottle label, and component 2 is the rear bottle label.

The invention discloses a tomato sauce flavor difference identification and analysis system based on GC-MS and smelling instrument cooperation, and relates to the technical field of material analys.The tomato sauce flavor difference identification and analysis system comprises the steps that firstly, output parameters of all combinations are obtained through multi-batch GC-MS parallel sample introduction, and basic data are provided for a column temperature program test; performing performance factor evaluation and parameter fine adjustment on a GC-MS column temperature program, and ensuring chromatographic separation efficiency and analysis stability through verification and readjustment; on the basis, odor signals of the candidate parameter groups are analyzed in combination with a smelling instrument, so that the carrier gas flow velocity is optimized, and the synchronism and accuracy of sensory evaluation and chromatographic detection are ensured; and finally, screening each candidate parameter combination, determining an optimal combination, carrying out complete GC-MS analysis, and identifying differential compounds among tomato sauce samples. The accuracy and repeatability of qualitative and quantitative analysis of flavor compounds are improved, so that a reliable scientific basis is provided for tomato sauce flavor difference identification and process optimization.

The utility model discloses whole factory tomato sauce continuous production equipment, relates to the technical field of tomato sauce raw material cleaning, and aims to solve the problems that an existing cleaning device lacks synchronous multiple cleaning operations on tomatoes, the cleaning efficiency needs to be improved, and the practicability needs to be improved. A cleaning water tank is arranged inside the conveyor base, an outer wrapping base is arranged outside the conveyor base, a cleaning water communicating base and a gas communicating base are installed on the symmetrical side surfaces of the outer wrapping base correspondingly, the cleaning water communicating base is provided with a plurality of water outlet ports, and a third water guide pipe is installed at each water outlet port; the third water guide pipe is transversely arranged in the cleaning water tank, the gas communicating seat is provided with a plurality of gas outlet ports, and each gas outlet port is fixedly provided with a bubble generating pipe. And the effects that the tomatoes can be continuously subjected to multi-mode stacked cleaning operation, the cleaning efficiency is high, and the practicability is high are achieved.

The tomato sauce filling machine comprises a bottom plate, filling equipment is arranged in the middle of the upper end face of the bottom plate, a plurality of filling pieces are arranged on the upper portion of the filling equipment, and tomato sauce cans are buckled on the lower end faces of the filling pieces. A plurality of supporting assemblies are arranged on the upper end face of the bottom plate, and a protective annular plate, a collecting assembly and a lifting annular rod are arranged in the multiple supporting assemblies. Through abutting of the lifting ring rod, the filling nozzle of the filling piece is close to the tomato sauce tank, air in the tomato sauce tank is effectively reduced, tomato sauce is tighter in the tomato sauce tank, and the filling quality can be improved; and through collection of the collecting shell, the tomato sauce can and tomato sauce are guided to the discharging plate through the first guiding face and the second guiding face, manual cleaning is convenient, and practicability is improved.

The utility model relates to the related technical field of tomato sauce processing, in particular to a tomato sauce evaporation and concentration device, which comprises a concentration component, and the concentration component is characterized in that a concentration tank is arranged at the top of a base and penetrates through the base; the feeding hole is formed in the outer side of the concentration tank; the discharge pipe is arranged at the bottom of the concentration tank; a detachable assembly is arranged on the concentration tank and comprises a tank cover arranged at the top of the concentration tank; the hydraulic rod is arranged between the concentration tank and the tank cover; the motor is arranged at the top of the tank cover; the rotating rod is arranged at the output end of the motor and penetrates through the tank cover; the U-shaped stirring rods are symmetrically arranged on the outer side of the rotating rod; the supporting plates are symmetrical to the inner side of the U-shaped stirring rod; the heating pipe is arranged between the supporting plates; the connecting flange is arranged between the heating pipe and the supporting plate; the scraping plates are symmetrical to the outer side of the rotating rod and are tightly attached to the inner side wall of the concentration tank, and the cleanliness and the maintainability of the tomato sauce evaporation and concentration device are improved through the detachable assembly.

The utility model relates to the technical field of tomato sauce processing, in particular to a tomato sauce filling anti-blocking spiral propelling device which comprises an anti-blocking mechanism, the anti-blocking mechanism comprises a flow transferring box, an inclined plate is arranged in the flow transferring box, the interior of the flow transferring box is fixedly connected with one side of the inclined plate, a flow guide plate is arranged on the bottom side of one end of the flow transferring box, and the flow guide plate is fixedly connected with the inclined plate. According to the tomato sauce filling anti-blocking spiral propelling device, the inclined plate is designed in the flow transferring box, when tomato sauce makes contact with the inclined plate, the tomato sauce can flow to the bottom end of the inclined plate under the guidance of the inclined plate, due to the fact that the flow guide plate is designed on the bottom side of one end of the flow transferring box, the tomato sauce naturally enters the flow guide plate, and the labyrinth plate is designed in the flow guide plate; due to the fact that the path of the labyrinth plate is relatively corrugated, even if the tomato sauce is under the pressure condition, the flow speed of the tomato sauce can be limited through the action of the labyrinth plate, and due to the fact that the flow speed is uniform and controllable, the amount of the tomato sauce entering a follow-up spiral propelling device can be accurately measured.

The utility model relates to the technical field of sterilization machines, in particular to a conveyor belt shunting stopper corresponding to double sterilization machines, which comprises a conveyor belt body, a separating rod and an arc-shaped piece, the separating rod is mounted on the upper end face of the conveyor belt body, mounting racks are assembled on two sides of the conveyor belt body, and a top plate is fixedly connected to the top ends of the mounting racks. The upper end face of the top plate is provided with a sliding way for the connecting rod to slide, and the connecting rod is located in the sliding way. Arc-shaped pieces are mounted on the sides, close to the conveying channel, of the separation rods, movable rods are rotationally connected to the ends, close to the mounting frame, of the separation rods, connecting rods are fixedly inserted into the top ends of the movable rods, and the top ends of the connecting rods penetrate through the sliding ways and the limiting plates to be in threaded connection with nuts. Through the design of a movable rod, a connecting rod, a top plate, a slide way, a limiting plate, a nut and a handle, the sizes of the first channel and the second channel can be conveniently adjusted, then different flow dividing requirements in the tomato sauce production process can be met, and the practicability of the sterilization machine can be improved.

The invention belongs to the field of food production and processing, and particularly relates to a preparation process of fermented golden tomato sauce and a product thereof, mature golden tomato is used as a main raw material, and the golden tomato sauce is prepared by cleaning, sorting, crushing, preheating, refining, pulping, evaporating and concentrating, or additive-free golden tomato sauce is directly used as the main raw material, and the fermented golden tomato sauce is prepared. The fermented golden tomato sauce is prepared by blending, pre-pasteurizing, mixing with strains, fermenting, pasteurizing, filling and packaging. The fermented golden tomato sauce is taken as a raw material, formulas of sauce, soup and the like are developed, and the application of the fermented golden tomato sauce in food industry is realized. The whole quality of the product is stable, the product is endowed with unique taste and fragrance, the fermentation time is short (less than or equal to 100.0 hours), large-scale, standardized and specialized production can be realized, and the food quality is safe and controllable.

This application relates to a long-lasting antioxidant flavored tomato sauce and its preparation method. The flavored tomato sauce is composed of tomato pulp, emulsifier, flavoring agent, nano-encapsulated antioxidant particles, and water. The nano-encapsulated antioxidant particles consist of a coating liquid, an adsorbent carrier, and an antioxidant dispersion. The coating liquid consists of polysaccharide, water-soluble mussel adhesive protein, and water. The adsorbent carrier is composed of one or more of dietary fiber powder, chitosan fiber powder, and porous starch. The antioxidant dispersion consists of a natural antioxidant, polysorbate-80, and a diluent. By combining polysaccharide with water-soluble mussel adhesive protein, and combining it with the coating carrier and antioxidant dispersion, the resulting nano-encapsulated antioxidant particles, after spray drying, have a slow-release effect. This slow-release antioxidant works synergistically with lycopene and protects the structure of lycopene and vitamin C, preventing obvious oxidation, discoloration, and layering during the tomato sauce's shelf life. This avoids mistaking spoilage for deterioration and causing waste.

The present invention provides a four-property five-flavor body balancing tomato sauce formula and a preparation method thereof, the four-property five-flavor body balancing tomato sauce formula comprises concentrated tomato sauce, drinking water, white granulated sugar, edible salt and five-flavor raw materials, and the five-flavor raw materials comprise a sour raw material, a bitter raw material, a sweet raw material, a pungent raw material and a salty raw material. The five raw materials are derived from fruits and vegetables, grains, animal sources, edible mushrooms and extracts thereof; the tomato seasoning sauce is sour, sweet and palatable, keeps the main style of the tomato seasoning sauce, can internally regulate internal organs and balance yin and yang, and achieves the purpose of nourishing with food.

The invention discloses a sea-buckthorn chafing dish soup base formula and a preparation method thereof. The sea-buckthorn chafing dish soup base formula comprises the following components: 20-40 parts of sea-buckthorn primary pulp; 10-20 parts of a salty and fresh flavor sauce; 5-15 parts of seasoning powder; 5-15 parts of tomato sauce; 1-5 parts of pungent litse fruit oil; 3-8 parts of animal flavor juice; 5-15 parts of animal grease; and 2-6 parts of flavor syrup. The sea-buckthorn is introduced into the field of hot pot by compounding the sea-buckthorn puree with the salty and fresh flavor sauce, the animal grease and the flavor syrup and assisting with a fragrance fixing process, so that the sharp acerbity of the sea-buckthorn is effectively balanced, a compound tartaric acid flavor with rich levels is formed, and the sea-buckthorn hot pot tastes refreshing and cleansing greasy; by optimizing the preparation process, active substances such as heat-sensitive vitamin C and the like in the sea-buckthorn are reserved to the greatest extent, and are far better than those in the traditional high-temperature process; the finally prepared soup base is sour, sweet and delicious, the fruit fragrance and the special fragrance of the pungent litse fruit oil complement each other, the original fresh and sweet taste of food materials such as seafood and poultry can be effectively stimulated, and the pursuit of the market for healthy and light food hotpot is met.

The utility model relates to the technical field of tomato sauce production, in particular to a multi-head sauce pumping device for tomato sauce production, which comprises a top plate, vertical plates, a bottom plate and a draw-off pump, the bottom plate is of a horizontal plate-shaped structure, the two ends of the upper end face of the bottom plate are vertically connected with the vertical plates, the two vertical plates are oppositely arranged in parallel, and the top ends of the two vertical plates are jointly connected with the top plate. N groups of draw-off pumps which are relatively arranged in parallel are mounted in the middle of the upper end surface of the top plate, and N is an integer greater than or equal to 2; the bottom end of the draw-off pump is connected with a sauce pumping pipe, and the bottom of the sauce pumping pipe extends below the top plate; the device further comprises N branch pipes, the two ends of each branch pipe are each connected with a draw-off pump, all the branch pipes are jointly communicated with a draw-off pipe, and then under the action of the draw-off pumps, the draw-off pipes convey tomato sauce into the sauce pumping pipe through the branch pipes, and the tomato sauce falls into a tomato sauce barrel below the sauce pumping pipe. A supporting structure for placing a tomato sauce barrel is arranged between the two vertical plates, and the supporting structure is lifted through a lifting mechanism. Therefore, the working efficiency of sauce extraction can be improved.

The present invention relates to a method for producing a thermally modified rice starch having heat resistance, acid resistance and shear resistance and having a stable viscosity, the method comprising the step of heating the rice starch to a temperature of between 150 DEG C and 200 DEG C, a residence time of between 0.5 hours and 6 hours. The invention also relates to a thickening or texturing agent in food applications, in particular in yoghurt, catsup, salad flavorings, sauces, comprising the thermally modified starch obtained according to the method of the invention.