CN103125908A

CN103125908A - Canned tomato paste manufacture method

Info

Publication number: CN103125908A
Application number: CN2011103946971A
Authority: CN
Inventors: 宋欣华
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-02
Filing date: 2011-12-02
Publication date: 2013-06-05

Abstract

The invention discloses a canned tomato paste manufacture method. The canned tomato paste manufacture method is characterized by comprising the steps of preparing 2000g fresh tomatoes, proper amount of olive oil, garlic dices, onion dices, and littlie bay leaves, rum, water, sugar, salt, ground pepper, cleaning up the fresh tomatoes, placing the fresh potatoes in a earthenware pot for boiling, stripping the boiled potatoes, removing seeds of the tomatoes, placing the tomatoes in a stirrer for stirring, placing the olive oil in a pot, burning the olive oil, adding the garlic dices and the onion dices, frying the garlic dices and the onion dices until the onion dices become soft, placing the stirred tomato thick furry into the pot, placing the bay leaves, the rum, the water, the sugar, the salt, the ground pepper for seasoning in the pot after frying the garlic dices, the onion dices and the stirred tomato thick slurry, boiling the mixing materials with middle fire until the soup becomes thick, and tomato paste can be obtained after the bay leaves are taken out. When the tomato paste is bottled, water in bottles is poured out first, the tomato paste is filled in the bottles with a funnel when still being hot, little clearance is reserved at bottle openings, a little liquor is dropped at the clearance of each bottle, and then a rubber cover is plugged tightly.

Description

A kind of preparation method of catsup can

Background technology of the present invention.The tomatin that tomato contains has the effect of anti-bacteria; The malic acid that contains, citric acid and carbohydrate, peptic function.Tomato contains abundant nutrition, has again multiple function to be called as in magical dish fruit.The organic acids such as the malic acid in tomato and citric acid increase gastric acidity in addition, help digest, and adjust the effect of gastrointestinal function.Contain tartaric acid in tomato, can reduce the content of cholesterol, very helpful to hyperlipemia.Tomato is rich in vitamin A, vitamin C, vitamin B1. and the multiple elements such as vitamin B2 and carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contain protein, carbohydrate, organic acid, cellulose.

Fresh tomato that the object of the present invention is achieved like this 2000 grams, each is appropriate for olive oil, garlic powder, onion fourth, basyleave, rum, water, sugar, salt, pepper powder each a little.fresh tomato is cleaned, putting into earth pot boils, cooked rear peeling, remove seed, putting into mixer smashes, put into olive rusting heat in pot, add garlic powder, the onion fourth is broken fries to the onion deliquescing, put into again the tomato underflow of smashing, after stirring, put into basyleave, rum, water, sugar, salt, the pepper powder seasoning, boil to the retrogradation of soup juice with moderate heat, take out basyleave, catsup, during the catsup bottling, first water in bottle is poured out, with funnel, tomato is contained in bottle while hot, bottleneck stays some spaces less, some wine is dripped in the top, then tight the glue capping plug.

Claims

1. the preparation method of a catsup can, its feature fresh tomato 2000 grams, each is appropriate for olive oil, garlic powder, onion fourth, basyleave, rum, water, sugar, salt, pepper powder each a little.

2. fresh tomato is cleaned, putting into earth pot boils, cooked rear peeling, remove seed, putting into mixer smashes, put into olive rusting heat in pot, add garlic powder, the onion fourth is broken fries to the onion deliquescing, put into again the tomato underflow of smashing, after stirring, put into basyleave, rum, water, sugar, salt, the pepper powder seasoning, boil to the retrogradation of soup juice with moderate heat, take out basyleave, catsup, during the catsup bottling, first water in bottle is poured out, with funnel, tomato is contained in bottle while hot, bottleneck stays some spaces less, some wine is dripped in the top, then tight the glue capping plug.