CN103202453A - Composite tomato seasoning with fruit feel and preparation method thereof - Google Patents
Composite tomato seasoning with fruit feel and preparation method thereof Download PDFInfo
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- CN103202453A CN103202453A CN2013101541378A CN201310154137A CN103202453A CN 103202453 A CN103202453 A CN 103202453A CN 2013101541378 A CN2013101541378 A CN 2013101541378A CN 201310154137 A CN201310154137 A CN 201310154137A CN 103202453 A CN103202453 A CN 103202453A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a composite tomato seasoning with fruit feel and a preparation method thereof. The preparation method of the composite tomato seasoning comprises the following steps of: (1) preparing seasoning oil; (2) preparing tomato seasoning sauce; (3) carrying out stir-frying on composite sauce; (4) filling: pumping heated material into a filling machine for thermal filling at the temperature being more than 90 DEG C; (5) sterilizing: introducing filled product into a sterilization channel to carry out steam sterilization for 5-10 minutes at the temperature being more than 94 DEG C; and cooling the sterilized product under 50 DEG C to finish the preparation of the product. The composite tomato seasoning with fruit feel is added with diced tomato and is simultaneously prepared in a stir-frying manner, so that the absorbability of lycopene is improved; and simultaneously a secondary segmentation heating manner is adopted, and the processing is scientific and reasonable through segmentation heating and mixing of a preparing tank and a shaking pot, so that the product finally keeps granular sensation, and the mouth feel and the nutritive value of the product are improved.
Description
Technical field
The present invention relates to the tomato food processing field, relate in particular to a kind of tomato compound seasoner with the sense of fruit grain and preparation method thereof.
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 body mass parts 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 simultaneously, can prevent capillary hemorrhage disease.Contain iron, calcium, magnesium etc., be of value to and enrich blood.Also have 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.
Be the innovation on product category, Chinese patent 201210164018 discloses a kind of compound tomato catsup, with high-quality catsup as major ingredient, add cassia bark, Chinese prickly ash, anise, ginger slice, cloves, pepper and nutmeg extract, be equipped with garlic slurry, onion slurry, cumin powder, salt, sucrose and citric acid, allocate compound tomato catsup.But this product is water-soluble products, is unfavorable for the absorption of lycopene.
Summary of the invention
The objective of the invention is at the technological deficiency that exists in the prior art, have the sense of fruit grain and can improve tomato compound seasoner with the sense of fruit grain of lycopene assimilation effect and preparation method thereof and provide a kind of.
For realizing that the technical scheme that purpose of the present invention adopts is:
A kind of tomato compound seasoner with the sense of fruit grain is made up of following component,
Catsup 30-40 mass parts;
Water 17-25 mass parts;
Starch 1.5-2.5 mass parts;
White granulated sugar 2-5 mass parts;
Salt 4-10 mass parts;
Citric acid 0.2-0.5 mass parts;
The 5-8 of flavored oils mass parts
Oyster sauce 3-6 mass parts;
The smart cream 0.1-0.2 of meat mass parts;
Yeast extract 0.3-0.8 mass parts;
White granulated sugar 3-7 mass parts;
Chickens' extract 5-8 mass parts;
Tomato fourth 15-25 mass parts;
Flavoring agent 5-8 mass parts monosodium glutamate.
Described flavoring agent comprises 5-8 mass parts monosodium glutamate and 0.1-0.5 mass parts flavour nucleotide disodium.
A kind of preparation method with tomato compound seasoner of fruit grain sense as claimed in claim 1 or 2 may further comprise the steps,
1) makes flavored oils, flavored oils is made in green onion, ginger, onion, the frying of caraway oil cauldron;
2) allotment tomato tartar sauce, in blend tank, add catsup and water circulation stirring 3-5min, add part starch recirculation then and stir 3-5min, then add white granulated sugar, salt, citric acid and heat 85-90 ℃, circulation is stirred 10-15min and is made compound sauce under vacuum 500-800mpa;
3) the compound sauce of frying, superconduction electric heating shakes and adds 5-8 mass parts flavored oils in the pot and be heated to 130-160 ℃, add whole tomato tartar sauces then and fry even, adding the smart cream of oyster sauce, meat, yeast extract, white granulated sugar, chickens' extract successively fries even, add the tomato fourth again at 100-120 ℃ of frying 5min, add flavoring agent at last and fry even;
3) can: the product pump that has heated is delivered to bottle placer temperature hot filling more than 90 ℃;
4) sterilization: the product that can is good enters sterilization tunnel wet sterilization 5-10min more than 94 ℃;
5) cooling: the product that sterilization is good is cooled to finish preparation of product below 50 ℃.
Adopt the mode processing tomato compound seasoner of frying, because lycopene can better be absorbed by human body under heating and oily molten situation, this product contains certain grease, each hectogram product contains lycopene and reaches more than 12 milligrams, better embodied the value of lycopene nutrient absorption, overcome existing tomato product lycopene and absorbed not good technological deficiency.Simultaneously adopted new machining method in process, adopted and shake pot and heat the tomato fourth, avoided the fragmentation of tomato fourth fruit grain, avoided the tomato fourth excessively to be heated again and destroy the freshness of tomato.The processing mode that adopts the secondary segmenting heating is compared with the once allotment heating of in the past tomato tartar sauce, supplementary material be subjected to thermal change more scientific and reasonable, be beneficial to the perfume (or spice) that of various auxiliary materials.The time improved heating-up temperature and adopt and shake pot second section heating, namely stirred in the pot, a pot body waves to merge various supplementary materials simultaneously, makes material obtain processing more fully and merges the brighter sweet-smelling of the product that comes out U.S..The significantly raising of the product quality that new processing technology is brought, it is technical with the obvious advantage.
The preparation method of described flavored oils is cut into segment or sheet for 3-6 mass parts shallot, 3-6 mass parts ginger, 3-6 mass parts onion and 3-6 mass parts caraway are cleaned to drain away the water, add the vegetable oil of 70-80 mass parts in the pot and be heated to 160 ℃, add shallot, ginger, onion and the caraway handled well, the oil temperature remains on 110-130 ℃ when exploding the fragrance vegetables, pulls green onion, ginger, onion and caraway out when fried golden yellow to material and gets final product.
In the compound sauce step of described frying, with pump the compound sauce that blend tank modulates is slipped in the deep fat along the pot wall that superconduction electric heating shakes pot, stir to allow deep fat and tomato tartar sauce stir simultaneously.
Compared with prior art, the invention has the beneficial effects as follows:
Tomato compound seasoner with the sense of fruit grain of the present invention has added the tomato fourth and has adopted the mode of frying to prepare simultaneously, improved the absorbability of lycopene, adopt the mode of secondary segmenting heating simultaneously, blend tank and shake pot segmentation heating and mix and make processing more scientific and reasonable, make product finally keep granular sensation, improve product mouthfeel and nutritive value.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in further detail.Should be appreciated that specific embodiment described herein only in order to explaining the present invention, and be not used in restriction the present invention.
Need to prove that the tomato fourth is a kind of raw material, is the mixing of tomato fruit grain and juice, and just the whole fourth piece that is cut into of tomato peeling, tomato fourth raw material size does not wait at 0.3-1.5cm, and the product tomato fruit grain after the processing is generally between 0.3-0.6cm; Described catsup is commercially available or provides for oneself that its preparation technology is prior art, and the soluble solid of described catsup is 28-30% or 36-38%.
First embodiment
A kind of preparation method with tomato compound seasoner of fruit grain sense may further comprise the steps,
1) makes flavored oils, clean the draining away the water of 3Kg shallot, 4Kg ginger, 3Kg onion and 6Kg caraway is cut into segment or sheet, in pot, add the vegetable oil of 70Kg and be heated 160 ℃, add shallot, ginger, onion and the caraway handled well, the oil temperature remains on 110 ℃ when exploding the fragrance vegetables, pulls green onion, ginger, onion and caraway out when fried golden yellow to material and gets final product.
2) allotment tomato tartar sauce, in blend tank, add 30Kg catsup and 17Kg water and circulation and stir 3min, add the recirculation of 1.5Kg starch then and stir 3min, then add 2Kg white granulated sugar, 4Kg salt, 0.2Kg citric acid and 85 ℃ of temperature, circulation is stirred 10 and made compound sauce under the vacuum 500mpa;
3) the compound sauce of frying, superconduction electric heating shakes and adds 5Kg flavored oils in the pot and be heated to 130 ℃, the compound sauce that blend tank is modulated with pump all slips in the deep fat along the pot wall that superconduction electric heating shakes pot, stir to allow deep fat and tomato tartar sauce stir and avoid the sticking pot of tomato tartar sauce high temperature simultaneously, add 3Kg oyster sauce then successively, 0.12Kg the smart cream of meat, 0.3Kg yeast extract, the 3Kg white granulated sugar, the 5Kg chickens' extract is fried even, add 15Kg tomato fourth again at 100 ℃ of frying 5min, temperature control can avoid the tomato fourth to be heated too high and loss particle fragmentation and local flavor, wave a pot body while stirring in the process of frying simultaneously, rock back and forth, 10 times/min, allow spices and catsup, the tomato fourth fully merges, and adds 5Kg monosodium glutamate and 0.1Kg flavour nucleotide disodium at last and fries even;
4) can: the product pump that has heated is delivered to bottle placer temperature hot filling more than 90 ℃;
5) sterilization: the product that can is good enters sterilization tunnel wet sterilization 5min more than 94 ℃;
6) cooling: the product that sterilization is good is cooled to finish preparation of product below 50 ℃.
The figure is even for the final tomato soup product of present embodiment, contains oily, and it is granular to contain fruit; One hectogram product contains lycopene and reaches 12 milligrams, concentration (soluble solid Brix) 40%, and pH value 4.5, viscosity 4.0cm/30s, aberration/L value 2.1/15, total salt 10% is with citrometer total acid content 1.1g/100ml.
Second embodiment
A kind of preparation method with tomato compound seasoner of fruit grain sense may further comprise the steps,
1) makes flavored oils, clean the draining away the water of 6Kg shallot, 6Kg ginger, 5Kg onion and 6Kg caraway is cut into segment or sheet, in pot, add the vegetable oil of 80Kg and be heated 160 ℃, add shallot, ginger, onion and the caraway handled well, the oil temperature remains on 130 ℃ when exploding the fragrance vegetables, pulls green onion, ginger, onion and caraway out when fried golden yellow to material and gets final product.
2) allotment tomato tartar sauce, in blend tank, add 40Kg catsup and 25Kg water and circulation and stir 5min, add the recirculation of 2.5Kg starch then and stir 3-5min, then add 5Kg white granulated sugar, 10Kg salt, 0.5Kg citric acid and 90 ℃ of temperature, circulation is stirred 10-15min and made compound sauce under the vacuum 800mpa;
3) the compound sauce of frying, superconduction electric heating shakes and adds 8Kg flavored oils in the pot and be heated to 1160 ℃, with pump the compound sauce that blend tank modulates is slipped in the deep fat along the pot wall that superconduction electric heating shakes pot, stir to allow deep fat and tomato tartar sauce stir and avoid the sticking pot of tomato tartar sauce high temperature simultaneously, add 6Kg oyster sauce then successively, 0.2Kg the smart cream of meat, 0.8Kg yeast extract, the 7Kg white granulated sugar, the 8Kg chickens' extract is fried even, add 25Kg tomato fourth again at 120 ℃ of frying 5min, temperature control can avoid the tomato fourth to be heated too high and loss particle fragmentation and local flavor, wave a pot body while stirring in the process of frying simultaneously, rock back and forth, 10 times/min, allow spices and catsup, the tomato fourth fully merges, and adds 8Kg monosodium glutamate and 0.5Kg flavour nucleotide disodium at last and fries even;
4) can: the product pump that has heated is delivered to bottle placer temperature hot filling more than 90 ℃;
5) sterilization: the product that can is good enters sterilization tunnel wet sterilization 10min more than 94 ℃;
6) cooling: the product that sterilization is good is cooled to finish preparation of product below 50 ℃.
The final tomato soup product figure of present embodiment is even, contains oily, and it is granular to contain fruit; One hectogram product contains lycopene and reaches 15 milligrams, concentration (soluble solid Brix) 50%, and pH value 5.0, viscosity 5.0cm/30s, aberration/L value 2.3/16, total salt 12% is with citrometer total acid content 1.3g/100ml.
The 3rd embodiment
A kind of preparation method with tomato compound seasoner of fruit grain sense may further comprise the steps,
1) makes flavored oils, clean the draining away the water of 6Kg shallot, 4Kg ginger, 5Kg onion and 6Kg caraway is cut into segment or sheet, in pot, add the vegetable oil of 75Kg and be heated 160 ℃, add shallot, ginger, onion and the caraway handled well, the oil temperature remains on 130 ℃ when exploding the fragrance vegetables, pulls green onion, ginger, onion and caraway out when fried golden yellow to material and gets final product.
2) allotment tomato tartar sauce, in blend tank, add 35Kg catsup and 30Kg water and circulation and stir 4min, add the recirculation of 2Kg starch then and stir 3min, then add 4Kg white granulated sugar, 7Kg salt, 0.3Kg citric acid and 90 ℃ of temperature, circulation is stirred 13min and made compound sauce under the vacuum 700mpa;
3) the compound sauce of frying, superconduction electric heating shakes and adds 6Kg flavored oils in the pot and be heated to 150 ℃, with pump the compound sauce that blend tank modulates is slipped in the deep fat along the pot wall that superconduction electric heating shakes pot, stir to allow deep fat and tomato tartar sauce stir and avoid the sticking pot of tomato tartar sauce high temperature simultaneously, add 5Kg oyster sauce then successively, 0.1Kg the smart cream of meat, 0.6Kg yeast extract, the 5Kg white granulated sugar, the 6Kg chickens' extract is fried even, add 20Kg tomato fourth again at 110 ℃ of frying 5min, temperature control can avoid the tomato fourth to be heated too high and loss particle fragmentation and local flavor, wave a pot body while stirring in the process of frying simultaneously, rock back and forth, 10 times/min, allow spices and catsup, the tomato fourth fully merges, and adds 6Kg monosodium glutamate and 0.3Kg flavour nucleotide disodium at last and fries even;
4) can: the product pump that has heated is delivered to bottle placer temperature hot filling more than 90 ℃;
5) sterilization: the product that can is good enters sterilization tunnel wet sterilization 7min more than 94 ℃;
6) cooling: the product that sterilization is good is cooled to finish preparation of product below 50 ℃.
The final tomato soup product figure of present embodiment is even, contains oily, and it is granular to contain fruit; One hectogram product contains lycopene and reaches 14 milligrams, concentration (soluble solid Brix) 45%, and pH value 5, viscosity 4.5cm/30s, aberration/L value 2.2/15, total salt 12% is with citrometer total acid content 1.1g/100ml.
The tomato compound seasoner of the various embodiments described above frying, satisfied market to tomato seasoning aquatic foods, perfume (or spice), last red culinary art effect, being the sense of fruit grain, the feeling of freshness that products characteristics is aided with the tomato fourth with bright, red, perfume (or spice), is the compound tomato seasoning that money has food materials.Culinary application is extensive in food and drink, is the refinement tomato seasoning that accords with the demands of the market.But in food and drink culinary art, can mix colours and seasoning, increase aquatic foods, use wide generally as compound seasoner, namely can be used as end soup, can be used as the flavoring of culinary art again.Add 6-10 water dilution doubly during use, be used for the bed material of soup dish then, as making the tomato oxtail soup, tomato compound seasoner of the present invention adds 8 times of boiled backs of water and adds the oxtail of precooking and get final product, and the individual taste of complying with that also can be suitable increases seasoning again.Also can be directly used in the culinary art seasoning of dish, tomato compound seasoner of the present invention can be hyperchromic with plaing a part, increase aquatic foods, increase acid, flavouring, and it is widely used in food and drink and family cooking, and good development potentiality and economic effect are arranged.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. the tomato compound seasoner with the sense of fruit grain is characterized in that, formed by following component,
Catsup 30-40 mass parts;
Water 17-25 mass parts;
Starch 1.5-2.5 mass parts;
White granulated sugar 2-5 mass parts;
Salt 4-10 mass parts;
Citric acid 0.2-0.5 mass parts;
The 5-8 of flavored oils mass parts;
Oyster sauce 3-6 mass parts;
The smart cream 0.1-0.2 of meat mass parts;
Yeast extract 0.3-0.8 mass parts;
White granulated sugar 3-7 mass parts;
Chickens' extract 5-8 mass parts;
Tomato fourth 15-25 mass parts;
Flavoring agent 5-8 mass parts.
2. the tomato compound seasoner with the sense of fruit grain as claimed in claim is characterized in that described flavoring agent comprises 5-8 mass parts monosodium glutamate and 0.1-0.5 mass parts flavour nucleotide disodium.
3. the preparation method with tomato compound seasoner of fruit grain sense as claimed in claim 1 or 2 is characterized in that, may further comprise the steps,
1) makes flavored oils, flavored oils is made in green onion, ginger, onion, the frying of caraway oil cauldron;
2) allotment tomato tartar sauce, in blend tank, add catsup and water circulation stirring 3-5min, add part starch recirculation then and stir 3-5min, then add white granulated sugar, salt, citric acid and heat 85-90 ℃, circulation is stirred 10-15min and is made compound sauce under vacuum 500-800mpa;
3) the compound sauce of frying, superconduction electric heating shakes and adds 5-8 mass parts flavored oils in the pot and be heated to 130-160 ℃, add whole tomato tartar sauces then and fry even, adding the smart cream of oyster sauce, meat, yeast extract, white granulated sugar, chickens' extract successively fries even, add the tomato fourth again at 100-120 ℃ of frying 5min, add flavoring agent at last and fry even;
3) can: the product pump that has heated is delivered to bottle placer temperature hot filling more than 90 ℃;
4) sterilization: the product that can is good enters sterilization tunnel wet sterilization 5-10min more than 94 ℃;
5) cooling: the product that sterilization is good is cooled to finish preparation of product below 50 ℃.
4. the preparation method with tomato compound seasoner of fruit grain sense as claimed in claim 3, it is characterized in that, the preparation method of described flavored oils is cut into segment or sheet for 3-6 mass parts shallot, 3-6 mass parts ginger, 3-6 mass parts onion and 3-6 mass parts caraway are cleaned to drain away the water, add the vegetable oil of 70-80 mass parts in the pot and be heated to 160 ℃, add shallot, ginger, onion and the caraway handled well, the oil temperature remains on 110-130 ℃ when exploding the fragrance vegetables, pulls green onion, ginger, onion and caraway out when fried golden yellow to material and gets final product.
5. the preparation method with tomato compound seasoner of fruit grain sense as claimed in claim 3, it is characterized in that, in the compound sauce step of described frying, with pump the compound sauce that blend tank modulates is slipped in the deep fat along the pot wall that superconduction electric heating shakes pot, stir to allow deep fat and tomato tartar sauce stir simultaneously.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101541378A CN103202453A (en) | 2013-04-27 | 2013-04-27 | Composite tomato seasoning with fruit feel and preparation method thereof |
| CN201310272415.XA CN104116068B (en) | 2013-04-27 | 2013-07-01 | The preparation method of tomato compound seasoner with fruit feel |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101541378A CN103202453A (en) | 2013-04-27 | 2013-04-27 | Composite tomato seasoning with fruit feel and preparation method thereof |
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| CN201310272415.XA Expired - Fee Related CN104116068B (en) | 2013-04-27 | 2013-07-01 | The preparation method of tomato compound seasoner with fruit feel |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621960A (en) * | 2013-11-19 | 2014-03-12 | 安徽强旺调味品有限公司 | Multifunctional condiment composition and preparation method thereof |
| CN103859344A (en) * | 2014-03-31 | 2014-06-18 | 北京元鲜记食品科技有限公司 | Chinese cooked wheaten food cuisine and preparation method thereof |
| CN104187576A (en) * | 2014-07-25 | 2014-12-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fruit grain-sense wet type tomato sauce seasoning pack and preparation method thereof |
| CN106418441A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Tomato seasoning and preparation method thereof |
| CN107348459A (en) * | 2017-07-07 | 2017-11-17 | 宁夏宁杨清真食品有限公司 | Tomato chafing dish bottom flavorings |
| CN109105853A (en) * | 2018-07-20 | 2019-01-01 | 贾帅强 | A kind of tomato fourth flavouring and preparation method thereof |
| CN113749234A (en) * | 2020-06-04 | 2021-12-07 | 四川新雅轩食品有限公司 | Raw material formula and preparation method of tomato soup |
| CN115428916A (en) * | 2022-07-21 | 2022-12-06 | 新疆笑厨食品有限公司 | Tomato fried egg ingredient bag and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1278625C (en) * | 2004-11-29 | 2006-10-11 | 陈其钢 | A kind of ketchup tomato |
| CN102845731B (en) * | 2012-09-18 | 2013-12-04 | 黎卫琼 | Preparation method of flavored tomato sauce |
-
2013
- 2013-04-27 CN CN2013101541378A patent/CN103202453A/en active Pending
- 2013-07-01 CN CN201310272415.XA patent/CN104116068B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621960A (en) * | 2013-11-19 | 2014-03-12 | 安徽强旺调味品有限公司 | Multifunctional condiment composition and preparation method thereof |
| CN103859344A (en) * | 2014-03-31 | 2014-06-18 | 北京元鲜记食品科技有限公司 | Chinese cooked wheaten food cuisine and preparation method thereof |
| CN104187576A (en) * | 2014-07-25 | 2014-12-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fruit grain-sense wet type tomato sauce seasoning pack and preparation method thereof |
| CN106418441A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Tomato seasoning and preparation method thereof |
| CN107348459A (en) * | 2017-07-07 | 2017-11-17 | 宁夏宁杨清真食品有限公司 | Tomato chafing dish bottom flavorings |
| CN109105853A (en) * | 2018-07-20 | 2019-01-01 | 贾帅强 | A kind of tomato fourth flavouring and preparation method thereof |
| CN113749234A (en) * | 2020-06-04 | 2021-12-07 | 四川新雅轩食品有限公司 | Raw material formula and preparation method of tomato soup |
| CN115428916A (en) * | 2022-07-21 | 2022-12-06 | 新疆笑厨食品有限公司 | Tomato fried egg ingredient bag and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104116068A (en) | 2014-10-29 |
| CN104116068B (en) | 2017-09-22 |
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Application publication date: 20130717 |