CN103005384A - Pomelo peel tomato sauce - Google Patents

Pomelo peel tomato sauce Download PDF

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Publication number
CN103005384A
CN103005384A CN2012105584626A CN201210558462A CN103005384A CN 103005384 A CN103005384 A CN 103005384A CN 2012105584626 A CN2012105584626 A CN 2012105584626A CN 201210558462 A CN201210558462 A CN 201210558462A CN 103005384 A CN103005384 A CN 103005384A
Authority
CN
China
Prior art keywords
tomato
shaddock ped
catsup
pomelo
pomelo peel
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012105584626A
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Chinese (zh)
Inventor
苏兆楷
习温瑜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Hanhe Pharmaceutical Co Ltd
Original Assignee
Qingdao Hanhe Pharmaceutical Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qingdao Hanhe Pharmaceutical Co Ltd filed Critical Qingdao Hanhe Pharmaceutical Co Ltd
Priority to CN2012105584626A priority Critical patent/CN103005384A/en
Publication of CN103005384A publication Critical patent/CN103005384A/en
Pending legal-status Critical Current

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Abstract

A pomelo peel tomato sauce is characterized by being prepared by the method including the following steps: (1) cleaning and shredding fresh pomelo peels, cooking the pomelo peels in boiling water for 10 minutes, repeatedly soaking the pomelo peels in cold water, and draining out water; (2) selecting ripe tomatoes without diseases and insect pests, cleaning and steaming the tomatoes, and unpeeling and removing seeds of the tomatoes; (3) pulping the tomatoes and the pomelo peels, sequentially adding white sugar, vinegar and salt, stirring uniformly, putting a mixture into a homogenizer, and preparing a mixed pomelo peel and tomato mash; and (4) putting the mixed pomelo peel and tomato mash into a boiler, boiling, transferring the mixed pomelo peel and tomato mash to a concentrating boiler, pouring the mixed pomelo peel and tomato mash into a stainless steel container when the solid volume concentration reaches 70-80%, cooling, sterilizing and filling. The pomelo peel tomato sauce is a flavoring with rich nutrition and fragrant taste.

Description

A kind of shaddock ped catsup
Technical field
The present invention relates to a kind of shaddock ped catsup, belong to field of food.
Technical background
Catsup is the sauce shape concentrated product of bright tomato, is cerise sauce body, and the peculiar taste of tool tomato is a kind of featured flavouring.Catsup is commonly used for the cooking seasoning of the foods such as fish, meat, be hyperchromic, add acid, help aquatic foods, the seasoning good merchantable brand of Yu Xiang.Contain lycopene, B family vitamin, dietary fiber, mineral matter, protein and natural pectin etc. in the catsup, and fresh tomato compares, it is a kind of flavouring that liked by the consumer that the nutritional labeling in the catsup more easily is absorbed by the body.The present invention adds pomelo peel in catsup, with the nutrition combination of the two, and increase the delicate fragrance of pomelo peel in the sour-sweet sweet catsup perfume (or spice) of acid.
Summary of the invention
The purpose of this invention is to provide a kind of shaddock ped catsup, is a nutritious, the flavouring of taste delicate fragrance.
For realizing above purpose, shaddock ped catsup of the present invention, adopt following methods to produce: chopping after (1) cleans fresh pomelo peel, in boiling water, boil 10min, then in cold water, repeatedly soak 12h, drench solid carbon dioxide part; (2) select maturation, without the tomato of disease and pest, clean up, be placed in the steamer and cook, remove seed after taking out; (3) tomato and shaddock ped are put into the beating equipment that 60 order mesh screens are installed and pull an oar, then add white sugar, vinegar, salt, stir, enter homogenizer, homogeneous twice in 60 ℃, 15MPa condition makes shaddock ped tomato mixed soil; (4) shaddock ped tomato mixed soil is put into pot, boil rear boiling 10min, and constantly stir, then change in the concentration pan, 80 ℃ of concentrated pressure 3MPa, temperature when the solid content volumetric concentration reaches 70-80%, are poured in the rustless steel container, sterilize after the cooling, canned, namely get shaddock ped catsup.
Wherein, the shaddock ped quality is the 30%-50% of tomato quality, and the white sugar consumption is the 5%-15% of shaddock ped and tomato gross mass, and the consumption of vinegar is the 0.2%-0.5% of shaddock ped and tomato gross mass, and the consumption of salt is the 1%-3% of shaddock ped and tomato gross mass.
The beneficial effect that the present invention produces is, the shaddock nutritive value is very high, contain the very element of the needed by human such as rich in protein, organic acid, vitamin and calcium, phosphorus, magnesium, sodium, shaddock ped contains a kind of physiological activator in also, be called naringin, can reduce the stickiness of blood, reduce the formation of thrombus.With shaddock ped and catsup combination, make its nutrition abundanter, and can reduce the consumption of sugar, low-energy intake is fallen, and the personage that is more suitable for losing weight is edible.Shaddock ped catsup of the present invention has reduced the sweet greasy taste of catsup, has increased the taste of shaddock ped delicate fragrance, is fit to people to the requirement of the cuisines of various tastes combination.
Embodiment
Embodiment 1:
Produce shaddock ped catsup by following methods: chopping after (1) cleans the fresh pomelo peel of 30kg, in boiling water, boil 10min, then in cold water, repeatedly soak 10h, drench solid carbon dioxide part; (2) select maturation, without the tomato 100kg of disease and pest, clean up, be placed in the steamer and cook, remove seed after taking out; (3) tomato and shaddock ped being put into the beating equipment that 60 order mesh screens are installed pulls an oar, then add successively white sugar 7kg, vinegar 0.3kg, salt 1.5kg, stir, enter homogenizer, homogeneous twice in 60 ℃, 15MPa condition makes shaddock ped tomato mixed soil; (4) shaddock ped tomato mixed soil is put into pot, boil rear boiling 10min, and constantly stir, then change in the concentration pan, 80 ℃ of concentrated pressure 3MPa, temperature when the solid content volumetric concentration reaches 70-80%, are poured in the rustless steel container, sterilize after the cooling, canned, namely get shaddock ped catsup.
Embodiment 2:
Produce shaddock ped catsup by following methods: chopping after (1) cleans the fresh pomelo peel of 40kg, in boiling water, boil 10min, then in cold water, repeatedly soak 10h, drench solid carbon dioxide part; (2) select maturation, without the tomato 100kg of disease and pest, clean up, be placed in the steamer and cook, remove seed after taking out; (3) tomato and shaddock ped being put into the beating equipment that 60 order mesh screens are installed pulls an oar, then add successively white sugar 15kg, vinegar 0.5kg, salt 3kg, stir, enter homogenizer, homogeneous twice in 60 ℃, 15MPa condition makes shaddock ped tomato mixed soil; (4) shaddock ped tomato mixed soil is put into pot, boil rear boiling 10min, and constantly stir, then change in the concentration pan, 80 ℃ of concentrated pressure 3MPa, temperature when the solid content volumetric concentration reaches 70-80%, are poured in the rustless steel container, sterilize after the cooling, canned, namely get shaddock ped catsup.
Embodiment 3:
Produce shaddock ped catsup by following methods: chopping after (1) cleans the fresh pomelo peel of 50kg, in boiling water, boil 10min, then in cold water, repeatedly soak 10h, drench solid carbon dioxide part; (2) select maturation, without the tomato 100kg of disease and pest, clean up, be placed in the steamer and cook, remove seed after taking out; (3) tomato and shaddock ped being put into the beating equipment that 60 order mesh screens are installed pulls an oar, then add successively white sugar 20kg, vinegar 0.7kg, salt 4.5kg, stir, enter homogenizer, homogeneous twice in 60 ℃, 15MPa condition makes shaddock ped tomato mixed soil; (4) shaddock ped tomato mixed soil is put into pot, boil rear boiling 10min, and constantly stir, then change in the concentration pan, 80 ℃ of concentrated pressure 3MPa, temperature when the solid content volumetric concentration reaches 70-80%, are poured in the rustless steel container, sterilize after the cooling, canned, namely get shaddock ped catsup.

Claims (5)

1. shaddock ped catsup is characterized in that: adopt following methods to produce:
(1) fresh pomelo peel is cleaned rear chopping, in boiling water, boil 10min, then in cold water, repeatedly soak 12h, drench solid carbon dioxide part;
(2) select maturation, without the tomato of disease and pest, clean up, be placed in the steamer and cook, remove seed after taking out;
(3) tomato and shaddock ped are put into the beating equipment that 60 order mesh screens are installed and pull an oar, then add successively white sugar, vinegar, salt, stir, enter homogenizer, homogeneous twice in 60 ℃, 15MPa condition makes shaddock ped tomato mixed soil;
(4) shaddock ped tomato mixed soil is put into pot, boil rear boiling 10min, and constantly stir, then change in the concentration pan, 80 ℃ of concentrated pressure 3MPa, temperature when the solid content volumetric concentration reaches 70-80%, are poured in the rustless steel container, sterilize after the cooling, canned, namely get shaddock ped catsup.
2. a kind of shaddock ped catsup as claimed in claim 1, it is characterized in that: described shaddock ped quality is the 30%-50% of tomato quality.
3. a kind of shaddock ped catsup as claimed in claim 1, it is characterized in that: described white sugar consumption is the 5%-15% of shaddock ped and tomato gross mass.
4. a kind of shaddock ped catsup as claimed in claim 1, it is characterized in that: the consumption of described vinegar is the 0.2%-0.5% of shaddock ped and tomato gross mass.
5. a kind of shaddock ped catsup as claimed in claim 1, it is characterized in that: the consumption of described salt is the 1%-3% of shaddock ped and tomato gross mass.
CN2012105584626A 2012-12-14 2012-12-14 Pomelo peel tomato sauce Pending CN103005384A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012105584626A CN103005384A (en) 2012-12-14 2012-12-14 Pomelo peel tomato sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012105584626A CN103005384A (en) 2012-12-14 2012-12-14 Pomelo peel tomato sauce

Publications (1)

Publication Number Publication Date
CN103005384A true CN103005384A (en) 2013-04-03

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CN (1) CN103005384A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305145A (en) * 2014-06-16 2015-01-28 南昌大学 Method for making special flavor soybean-wheat sauce
CN104522587A (en) * 2014-12-11 2015-04-22 仲恺农业工程学院 Pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and preparation method for pickled vegetables
CN107259503A (en) * 2017-08-11 2017-10-20 百色金陵农牧有限公司 A kind of dried orange peel catsup and preparation method thereof
CN107279939A (en) * 2017-08-11 2017-10-24 百色金陵农牧有限公司 A kind of catsup and preparation method thereof
CN107296259A (en) * 2017-08-11 2017-10-27 百色金陵农牧有限公司 A kind of corn catsup and preparation method thereof
CN107373613A (en) * 2017-08-11 2017-11-24 百色金陵农牧有限公司 A kind of lemon catsup and preparation method thereof
CN108294267A (en) * 2018-01-19 2018-07-20 长春科技学院 A kind of orange peel tomato compound nectar and preparation method thereof
CN109619507A (en) * 2019-02-18 2019-04-16 广东柚通柚美农产品技术研究有限公司 A kind of grapefruit flavor sauce and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731504A (en) * 2008-11-20 2010-06-16 张立全 Cactus white jam
CN102669513A (en) * 2012-06-11 2012-09-19 徐爱华 Dogwood jam
CN103519142A (en) * 2013-10-17 2014-01-22 合肥康龄养生科技有限公司 Seaweed sesame paste
JP2014233268A (en) * 2013-06-04 2014-12-15 キユーピー株式会社 Tomato flavored sauce for frozen food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731504A (en) * 2008-11-20 2010-06-16 张立全 Cactus white jam
CN102669513A (en) * 2012-06-11 2012-09-19 徐爱华 Dogwood jam
JP2014233268A (en) * 2013-06-04 2014-12-15 キユーピー株式会社 Tomato flavored sauce for frozen food
CN103519142A (en) * 2013-10-17 2014-01-22 合肥康龄养生科技有限公司 Seaweed sesame paste

Non-Patent Citations (1)

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Title
袁利鹏等: "低糖柚子皮菠萝复合果酱的工艺研究", 《中国酿造》 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305145A (en) * 2014-06-16 2015-01-28 南昌大学 Method for making special flavor soybean-wheat sauce
CN104305145B (en) * 2014-06-16 2016-05-11 南昌大学 A kind of preparation method of characteristic local flavor beans wheat sauce
CN104522587A (en) * 2014-12-11 2015-04-22 仲恺农业工程学院 Pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and preparation method for pickled vegetables
CN107259503A (en) * 2017-08-11 2017-10-20 百色金陵农牧有限公司 A kind of dried orange peel catsup and preparation method thereof
CN107279939A (en) * 2017-08-11 2017-10-24 百色金陵农牧有限公司 A kind of catsup and preparation method thereof
CN107296259A (en) * 2017-08-11 2017-10-27 百色金陵农牧有限公司 A kind of corn catsup and preparation method thereof
CN107373613A (en) * 2017-08-11 2017-11-24 百色金陵农牧有限公司 A kind of lemon catsup and preparation method thereof
CN108294267A (en) * 2018-01-19 2018-07-20 长春科技学院 A kind of orange peel tomato compound nectar and preparation method thereof
CN109619507A (en) * 2019-02-18 2019-04-16 广东柚通柚美农产品技术研究有限公司 A kind of grapefruit flavor sauce and preparation method thereof

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Application publication date: 20130403

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