CN102669637B - Composite tomato catsup - Google Patents

Composite tomato catsup Download PDF

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Publication number
CN102669637B
CN102669637B CN2012101640186A CN201210164018A CN102669637B CN 102669637 B CN102669637 B CN 102669637B CN 2012101640186 A CN2012101640186 A CN 2012101640186A CN 201210164018 A CN201210164018 A CN 201210164018A CN 102669637 B CN102669637 B CN 102669637B
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weight portions
weight
standby
catsup
onion
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CN2012101640186A
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Chinese (zh)
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CN102669637A (en
Inventor
薛琳
李开雄
李应彪
李艳
田洪磊
王建江
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石河子天园科技有限公司
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Abstract

The invention discloses a tomato sauce product, in particular to a composite tomato catsup. High-quality tomato sauce is used as main ingredient; cinnamon, peppercorns, star anise, ginger, cloves, pepper and nutmeg extract are added together with garlic paste, onion paste, cumin powder, salt, sucrose and citric acid, and the composite tomato catsup disclosed by the invention can be obtained. Compared with the prior art, the composite tomato catsup disclosed by the invention is red or orange-red, is pure in color, is greater than or equal to 20% in total solids, is moderate in viscosity, has no stratification, has unique flavor of tomato, seasonings, cumin, and the other raw materials, and is sweet and sour, can be used as raw materials for various foods, is particularly more suitable for the tastes of Chinese consumers, can be separately used as food, also can be used as seasonings of other foods such as bread, cake and instant noodles.

Description

Compound tomato catsup

Technical field

The present invention relates to a kind of catsup goods, particularly a kind of compound tomato catsup.

Background technology

Tomato claims tomato again, is annual Solanaceae herbaceous plant.The tomato lovely luster, sour and sweet palatability, delicious meat, the thin succulence of skin, nutritious, have the dual identity of fruits and vegetables concurrently.

Tomato contains the compound vitamin A that forms carrotene; carotenoid can protect cell to exempt from the erosion of oxidant; tomato contains the necessary malic acid nuclear of digestion citric acid; keep the acid-base balance in the health; be limited in the unnecessary acid that produces in the metabolic processes, this just can prevent the generation of too early aging course effectively.Tomato contains abundant vitamin C and vitamin D, can prevent capillary hemorrhage disease.Contain iron, calcium, magnesium etc., be of value to and enrich blood.Also has the very high lycopene of content.Lycopene is a kind of natural colouring matter composition in the food, has multiple efficacies such as anti-oxidant, energy suppressor mutation, reduction nucleic acid damaging, minimizing angiocardiopathy and pre-anti-cancer.The doctor lists tomato in treatment gout, arthritis and nephrotic's prescription.Adhere to often eating the danger that tomato products such as tomato, Long Drinks tomato juice, catsup commonly used can effectively reduce many tumor developments, scientist has analyzed the pre-anti-cancer of eating tomato, particularly the relation between the prostate cancer bony nodule cancer.Tomato can also effectively reduce the initiation potential of cancer of pancreas, the carcinoma of the rectum, laryngocarcinoma, breast cancer and the cancer of the uterus.

Along with going deep into of scientific research, the secret of opening more and more in the tomato is found that by the mankind unique effect that it has is attracting numerous consumers' sight.

The tradition tomato product mainly contains catsup, whole tomato can, tomato sauce, tomato juice, tomato drink, sweetened tomato pulp and tomato soft sweets etc.Along with science and technology development, there are many new tomato products to be developed again, as lycopene, tomato dietary fiber, tomato seed albumen and tomato seed oil etc.And catsup is still topmost tomato product.

Since nearly 10 years, along with fast development domestic, international market demand, along with the raising of people's living standard, also grow with each passing day to the demand of catsup in food industry batching market and flavouring market.

Catsup is commonly used for the culinary art condiments of foods such as fish, meat, be hyperchromic, add acid, help aquatic foods, the seasoning good merchantable brand of Yu Xiang.Still contain lycopene, vitamin, dietary fiber, mineral matter, protein and natural pectin etc. in the catsup and fresh tomato is compared, the nutritional labeling in the catsup is easier to be absorbed by the body.It is a kind of featured flavouring.

China is the important big producing country of world tomato, annual production is about 9,000,000 tons, tomato product mainly is to be processed to catsup, other then is the whole tomato of a small amount of tinning and tomato sauce etc., tomato is carried out deep processing seldom, and the catsup great majority of China outlet to be to sell with supplementary material, and price is low, thereby has restricted the raising of value-rising and the expansion of consumption demand.

After the catsup of China's production at present exports to abroad, be processed to various tomato catsups, so the seasoning tomato product there is vast market at home and abroad.

Tomato also is indispensable vegetables on consumer's dining table on the market at home, and the shared market share of tomato product is very little, and key is to put at Chinese Consumer's tomato product in front except original flavor catsup, and the consumer there is no too much selection.

Therefore, a kind of unique flavor can be used as the numerous food supplementary material, is more suitable for the taste of Chinese Consumer's especially, can eat separately, and the compound tomato catsup that also can be used as the condiment of other food such as bread, cake, instant noodles just arises at the historic moment.

Summary of the invention

The purpose of this invention is to provide a kind of unique flavor, can be used as the numerous food supplementary material, be more suitable for the taste of Chinese Consumer's especially, can eat separately, also can be used as the compound tomato catsup of the condiment of other food such as bread, cake, instant noodles.

Compound tomato catsup of the present invention is produced by the following method:

Get high-quality catsup as major ingredient: require color and luster scarlet, sauce body exquisiteness, the thickness appropriateness, soluble solid is more than 20%;

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 1~4mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 10~30g that adds concentration 0.3~0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 95~100 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1~2 minute, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 250 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 1~4mm standby; Sieve to such an extent that cumin powder is standby below crossing 250 μ m after cumin is pulverized.

Get cassia bark 15~25 weight portions, Chinese prickly ash 8~12 weight portions, anistree 3~6 weight portions, ginger slice 8~12 weight portions, cloves 20~40 weight portions, pepper 2~5 weight portions, nutmeg 8~12 weight portions, 5~10 water extraordinarily by gross weight, heating to 95~100 ℃ boiled more than 30 minutes, and getting filtrate with the following screen filtration of 1000 μ m, to get baste standby.

Allotment: get catsup 50~60 weight portions, baste 5~8 weight portions, garlic slurry 15~20 weight portions, onion slurry 15~20 weight portions, cumin powder 0.2~0.7 weight portion, salt 1~3 weight portion, sucrose 2~5 weight portions and citric acid 0.1~0.3 weight portion by weight, allotment evenly namely gets compound tomato catsup of the present invention.

Can sterilize and pack subsequently.

Compared with prior art, compound tomato catsup of the present invention is red or orange red, and color and luster is pure, total solid 〉=20%, the thickness appropriateness, no lamination, the local flavor with raw material uniquenesses such as tomato, flavoring, cumins, and sweet and sour taste, can be used as the numerous food supplementary material, be more suitable for the taste of Chinese Consumer's especially, can eat separately, also can be used as the condiment of other food such as bread, cake, instant noodles.

The specific embodiment

Embodiment 1:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 2mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 30g that adds concentration 0.5% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 100 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1 minute, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 250 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 3mm standby; Crossing 250 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 15 weight portions, Chinese prickly ash 10 weight portions, anistree 5 weight portions, ginger slice 10 weight portions, cloves 20 weight portions, pepper 2 weight portions, nutmeg 10 weight portions, 10 water extraordinarily by gross weight, heating to 98 ℃ boiled more than 30 minutes, and getting filtrate with the following screen filtration of 1000 μ m, to get baste standby.

Allotment: get by weight that catsup 50 weight portions, baste 5 weight portions, garlic are starched 20 weight portions, onion is starched 20 weight portions, cumin powder 0.5 weight portion, salt 3 weight portions, sucrose 5 weight portions and citric acid 0.2 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 2:It is scarlet to get color and luster, and the high-quality catsup of soluble solid 22% is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 4mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 30g that adds concentration 0.3% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 100 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively 1.5 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 180 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 5mm standby; Crossing 180 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 125 weight portions, Chinese prickly ash 12 weight portions, anistree 3 weight portions, ginger slice 8 weight portions, cloves 30 weight portions, pepper 5 weight portions, nutmeg 12 weight portions, 8 water extraordinarily by gross weight, heating to 95 ℃ boiled more than 30 minutes, and getting filtrate with 250 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 60 weight portions, baste 8 weight portions, garlic are starched 15 weight portions, onion is starched 20 weight portions, cumin powder 0.3 weight portion, salt 3 weight portions, sucrose 3 weight portions and citric acid 0.3 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 3:It is scarlet to get color and luster, and the high-quality catsup of soluble solid 21% is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 1mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 20g that adds concentration 0.4% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 99 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 2 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 250 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 2mm standby; Sieve to such an extent that cumin powder is standby below crossing 180 μ m after cumin is pulverized.

Get cassia bark 20 weight portions, Chinese prickly ash 9 weight portions, anistree 5 weight portions, ginger slice 8 weight portions, cloves 25 weight portions, pepper 3 weight portions, nutmeg 12 weight portions, 8 water extraordinarily by gross weight, heating to 100 ℃ boiled more than 30 minutes, and getting filtrate with 500 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 55 weight portions, baste 7 weight portions, garlic are starched 18 weight portions, onion is starched 16 weight portions, cumin powder 0.7 weight portion, salt 3 weight portions, sucrose 4 weight portions and citric acid 0.1 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 4:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 2mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 30g that adds concentration 0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 97 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1.5 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 150 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 3mm standby; Sieve to such an extent that cumin powder is standby below crossing 150 μ m after cumin is pulverized.

Get cassia bark 18 weight portions, Chinese prickly ash 12 weight portions, anistree 6 weight portions, ginger slice 8 weight portions, cloves 35 weight portions, pepper 4 weight portions, nutmeg 11 weight portions, 7 water extraordinarily by gross weight, heating to 99 ℃ boiled more than 30 minutes, and getting filtrate with 250 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 58 weight portions, baste 6 weight portions, garlic are starched 16 weight portions, onion is starched 18 weight portions, cumin powder 0.5 weight portion, salt 2.5 weight portions, sucrose 4 weight portions and citric acid 0.25 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 5:It is scarlet to get color and luster, and the high-quality catsup of soluble solid 24% is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 2mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 18g that adds concentration 0.4% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 97 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 2 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 180 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 2mm standby; Sieve to such an extent that cumin powder is standby below crossing 180 μ m after cumin is pulverized.

Get cassia bark 22 weight portions, Chinese prickly ash 10 weight portions, anistree 5 weight portions, ginger slice 12 weight portions, cloves 25 weight portions, pepper 5 weight portions, nutmeg 12 weight portions, 8 water extraordinarily by gross weight, heating to 98 ℃ boiled more than 30 minutes, and getting filtrate with 250 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 56 weight portions, baste 7 weight portions, garlic are starched 18 weight portions, onion is starched 15 weight portions, cumin powder 0.7 weight portion, salt 3 weight portions, sucrose 5 weight portions and citric acid 0.3 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 6:It is scarlet to get color and luster, and the high-quality catsup of soluble solid 21% is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 3mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 25g that adds concentration 0.5% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 96 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1.2 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 150 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 2mm standby; Crossing 150 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 18 weight portions, Chinese prickly ash 9 weight portions, anistree 3 weight portions, ginger slice 8 weight portions, cloves 22 weight portions, pepper 5 weight portions, nutmeg 10 weight portions, 10 water extraordinarily by gross weight, heating to 99 ℃ boiled more than 30 minutes, and getting filtrate with 180 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 55 weight portions, baste 8 weight portions, garlic are starched 20 weight portions, onion is starched 20 weight portions, cumin powder 0.2 weight portion, salt 1 weight portion, sucrose 2 weight portions and citric acid 0.1 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 7:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 4mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 30g that adds concentration 0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 100 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1 minute, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 180 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 4mm standby; Crossing 15 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 20 weight portions, Chinese prickly ash 12 weight portions, anistree 6 weight portions, ginger slice 10 weight portions, cloves 38 weight portions, pepper 4 weight portions, nutmeg 11 weight portions, 6 water extraordinarily by gross weight, heating to 98 ℃ boiled more than 30 minutes, and getting filtrate with 150 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 52 weight portions, baste 7 weight portions, garlic are starched 18 weight portions, onion is starched 15 weight portions, cumin powder 0.4 weight portion, salt 2 weight portions, sucrose 5 weight portions and citric acid 0.3 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 8:It is scarlet to get color and luster, and soluble solid 23% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 2mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 25g that adds concentration 0.5% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 96 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 2 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 150 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 2mm standby; Crossing 180 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 24 weight portions, Chinese prickly ash 9 weight portions, anistree 5 weight portions, ginger slice 8 weight portions, cloves 32 weight portions, pepper 3 weight portions, nutmeg 8 weight portions, 8 water extraordinarily by gross weight, heating to 100 ℃ boiled more than 30 minutes, and getting filtrate with 250 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 54 weight portions, baste 8 weight portions, garlic are starched 20 weight portions, onion is starched 20 weight portions, cumin powder 0.6 weight portion, salt 2.5 weight portions, sucrose 2.5 weight portions and citric acid 0.2 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 9:It is scarlet to get color and luster, and the high-quality catsup of soluble solid 23% is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 3mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 18g that adds concentration 0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 95 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 2 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 180 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 3mm standby; Crossing 250 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 16 weight portions, Chinese prickly ash 9 weight portions, anistree 4 weight portions, ginger slice 8 weight portions, cloves 25 weight portions, pepper 3 weight portions, nutmeg 10 weight portions, 10 water extraordinarily by gross weight, heating to 100 ℃ boiled 60 minutes, and getting filtrate with 180 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 60 weight portions, baste 6 weight portions, garlic are starched 16 weight portions, onion is starched 20 weight portions, cumin powder 0.3 weight portion, salt 1.5 weight portions, sucrose 3.5 weight portions and citric acid 0.25 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 10:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 1mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 15g that adds concentration 0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 96 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 2 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 150 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 1mm standby; Sieve to such an extent that cumin powder is standby below crossing 150 μ m after cumin is pulverized.

Get cassia bark 20 weight portions, Chinese prickly ash 10 weight portions, anistree 5 weight portions, ginger slice 10 weight portions, cloves 20 weight portions, pepper 5 weight portions, nutmeg 10 weight portions, 10 water extraordinarily by gross weight, heating to 100 ℃ boiled 40 minutes, and getting filtrate with 180 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 55 weight portions, baste 6 weight portions, garlic are starched 17 weight portions, onion is starched 17 weight portions, cumin powder 0.3 weight portion, salt 2.5 weight portions, sucrose 2.5 weight portions and citric acid 0.15 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 11:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 2.5mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 25g that adds concentration 0.4% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 98 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1.4 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 250 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 2.5mm standby; Crossing 250 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 20 weight portions, Chinese prickly ash 8 weight portions, anistree 5 weight portions, ginger slice 8 weight portions, cloves 35 weight portions, pepper 2.5 weight portions, nutmeg 12 weight portions, 7 water extraordinarily by gross weight, heating to 98 ℃ boiled 60 minutes, and getting filtrate with 250 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 54 weight portions, baste 5 weight portions, garlic are starched 15 weight portions, onion is starched 15 weight portions, cumin powder 0.7 weight portion, salt 3 weight portions, sucrose 3 weight portions and citric acid 0.25 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 12:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 3mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 30g that adds concentration 0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 100 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1 minute, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 150 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 3mm standby; Crossing 180 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 22 weight portions, Chinese prickly ash 11 weight portions, anistree 5.5 weight portions, ginger slice 11 weight portions, cloves 22 weight portions, pepper 5 weight portions, nutmeg 10 weight portions, 10 water extraordinarily by gross weight, heating to 100 ℃ boiled 90 minutes, and getting filtrate with 150 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 57 weight portions, baste 8 weight portions, garlic are starched 20 weight portions, onion is starched 18 weight portions, cumin powder 0.5 weight portion, salt 3 weight portions, sucrose 4 weight portions and citric acid 0.3 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 13:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 1.5mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 30g that adds concentration 0.5% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 98 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1.5 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 150 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 1.5mm standby; Crossing 150 μ m after cumin is pulverized sieves to such an extent that cumin powder is standby.

Get cassia bark 15 weight portions, Chinese prickly ash 12 weight portions, anistree 4 weight portions, ginger slice 8 weight portions, cloves 22 weight portions, pepper 4 weight portions, nutmeg 10 weight portions, 8 water extraordinarily by gross weight, heating to 95 ℃ boiled 120 minutes, and getting filtrate with 180 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 55 weight portions, baste 5 weight portions, garlic are starched 155 weight portions, onion is starched 155 weight portions, cumin powder 50.7 weight portions, salt 53 weight portions, sucrose 55 weight portions and citric acid 0.2 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 14:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 3mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 22g that adds concentration 0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 96 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1.5 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 180 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 4mm standby; Sieve to such an extent that cumin powder is standby below crossing 180 μ m after cumin is pulverized.

Get cassia bark 20 weight portions, Chinese prickly ash 9 weight portions, anistree 6 weight portions, ginger slice 9 weight portions, cloves 30 weight portions, pepper 4 weight portions, nutmeg 11 weight portions, 8 water extraordinarily by gross weight, heating to 100 ℃ boiled 50 minutes, and getting filtrate with 250 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 56 weight portions, baste 5 weight portions, garlic are starched 15 weight portions, onion is starched 15 weight portions, cumin powder 0.2 weight portion, salt 3 weight portions, sucrose 2 weight portions and citric acid 0.15 weight portion, allotment evenly can be sterilized and pack subsequently.

Embodiment 15:It is scarlet to get color and luster, and soluble solid 20% above high-quality catsup is as major ingredient.

Get fresh garlic, onion peeling, clean, be cut into thick laminar of 4mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 10g that adds concentration 0.3% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 98 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 2 minutes, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 250 μ m to pull an oar respectively again.

Getting ginger, to be cut into thick laminar the ginger slice of 4mm standby; Sieve to such an extent that cumin powder is standby below crossing 250 μ m after cumin is pulverized.

Get cassia bark 18 weight portions, Chinese prickly ash 8 weight portions, anistree 4 weight portions, ginger slice 8 weight portions, cloves 20 weight portions, pepper 2 weight portions, nutmeg 8 weight portions, 6 water extraordinarily by gross weight, heating to 100 ℃ boiled 60 minutes, and getting filtrate with 380 μ m screen filtrations, to get baste standby.

Allotment: get by weight that catsup 52 weight portions, baste 8 weight portions, garlic are starched 20 weight portions, onion is starched 20 weight portions, cumin powder 0.5 weight portion, salt 2 weight portions, sucrose 5 weight portions and citric acid 0.3 weight portion, allotment evenly can be sterilized and pack subsequently.

Claims (1)

1. compound tomato catsup is characterized in that producing by the following method:
Get the catsup of soluble solid more than 20% as major ingredient;
Get fresh garlic, onion peeling, clean, be cut into thick laminar of 1~4mm respectively, the ratio preparation light-coloured vinegar aqueous solution in the light-coloured vinegar 10~30g that adds concentration 0.3~0.6% in the 1000g water, the above-mentioned garlic slice that cuts and onion sheet inserted in 95~100 ℃ the light-coloured vinegar aqueous solution blanching deodorization respectively after 1~2 minute, drop is not to there being the shape that drips, and it is standby to getting garlic slurry and onion slurry below the 250 μ m to pull an oar respectively again;
Getting ginger, to be cut into thick laminar the ginger slice of 1~4mm standby, and cumin is pulverized the back and sieved to such an extent that cumin powder is standby below crossing 250 μ m;
Get cassia bark 15~25 weight portions, Chinese prickly ash 8~12 weight portions, anistree 3~6 weight portions, ginger slice 8~12 weight portions, cloves 20~40 weight portions, pepper 2~5 weight portions, nutmeg 8~12 weight portions, 5~10 water extraordinarily by gross weight, heating to 95~100 ℃ boiled more than 30 minutes, and getting filtrate with the following screen filtration of 1000 μ m, to get baste standby;
Allotment: get catsup 50~60 weight portions, baste 5~8 weight portions, garlic slurry 15~20 weight portions, onion slurry 15~20 weight portions, cumin powder 0.2~0.7 weight portion, salt 1~3 weight portion, sucrose 2~5 weight portions and citric acid 0.1~0.3 weight portion by weight, allotment evenly namely gets compound tomato catsup of the present invention.
CN2012101640186A 2012-05-24 2012-05-24 Composite tomato catsup CN102669637B (en)

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CN103445135B (en) * 2013-08-12 2016-01-27 杨如义 A kind of melon seeds powder catsup
CN103652819A (en) * 2013-12-04 2014-03-26 李春燕 Chocolate seasoning sauce for instant noodles
CN104172115A (en) * 2014-07-07 2014-12-03 史占彪 Preparation method of tomato sauce
CN106260942A (en) * 2015-05-20 2017-01-04 张悦健 A kind of self-control composition of chilli sauce and preparation method thereof
CN107223950A (en) * 2016-03-24 2017-10-03 新疆康美瑞农业发展有限公司 A kind of fermentation pepper sauce is tomato chili sauce of substrate and preparation method thereof
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