CN103609816A - Production method of sliced preserved tomato - Google Patents
Production method of sliced preserved tomato Download PDFInfo
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- CN103609816A CN103609816A CN201310576200.7A CN201310576200A CN103609816A CN 103609816 A CN103609816 A CN 103609816A CN 201310576200 A CN201310576200 A CN 201310576200A CN 103609816 A CN103609816 A CN 103609816A
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Abstract
The invention discloses a production method of sliced preserved tomato. The production method is simple. The tomato does not need to be peeled, is directly sliced, and sugared after being subjected to hardening and color protection; only 20-50 percent of raw sugar liquid is used after the sugar liquid is filtered in primary sugaring, malt syrup is added in the raw sugar liquid, the tomato is continuously sugared after being heated, dissolved and cooled so that white granulated sugar liquid can be repeatedly used, more than 50 percent of white granulated sugar can be saved, a baking process is introduced and an innovative section baking technology is adopted, the original flavor of the tomato is kept to the maximum, the produced finished preserved tomato is appropriate in sour and sweet, the original flavor and the nutrition are kept, and thus the sliced preserved tomato is suitable for market demand.
Description
Technical field
The present invention relates to a kind of production and processing of section preserved tomato fruit technology, particularly a kind of production method of the preserved tomato fruit of cutting into slices.
Background technology
Tomato has another name called tomato, its fruits nutrition is abundant, and tool flavour, is rich in carrotene, vitamin C, mineral salt, organic acid etc., can eat, cook, be processed into catsup, tomato juice or whole fruit can raw, be one of the most general fruit and vegetable of whole world consumption.But tomato is relatively concentrated period in different regions plantation, ripe peak period is very large on market price impact, even there will be unsalable and ripe over-education phenomenon, causes production loss.Research finds, tomato can be made multiple eating product or be added in other food as flavouring by deep processing, and can keep well original flavor nutrition of tomato.Existing large fruit preserved tomato fruit preserved fruit class processing is general through decortication process, the boiling of main single use white granulated sugar sugaring, and sugar content is high, and liquid glucose recycling rate of waterused is low, and baking power consumption is larger continuously to add employing, complex process, high cost, is unfavorable for production and sales.
Summary of the invention
The production method that the object of this invention is to provide a kind of preserved tomato fruit of cutting into slices, it provides a new technological approaches for tomato deep processing, by deep processing, make multiple eating product or add in other food as flavouring, and the section preserved tomato fruit of making can keep original local flavor and the nutrition of tomato well.
For achieving the above object, the present invention has taked following technical measures, the steps include:
(1) select large fruit tomato, by large, medium and small classification, clean, drain;
(2) tomato is cut to two halves, then tangent plane being placed on cutting plate by every thickness is that 1.5-2.0cm is cut into sheet and obtains tomato sheet;
(3) tomato sheet is put into and be added with 0.8-1.2% calcium chloride and 0.015-0.025% citric acid solution soaks, soak time is 0.5-1 hour;
(4) the tomato sheet after soaking is placed in the clear water that flows and is cleaned 3-5 minutes;
(5) every 50 parts of tomato sheets are used 8-12 parts of white granulated sugars carry out first sugaring 12-36 hours;
(6) moisture that the tomato sheet of sugaring oozes out first being connected to liquid glucose pours out and obtains soaking liquid glucose, then getting 20-50% of this immersion liquid glucose adds 10-15 parts of heating of malt syrup to boil after dissolving, after adding auxiliary material citric acid 0.8-1.0%, edible salt 0.04-0.05% and sodium pyrosulfite 0.01-0.02% stirring and dissolving, obtain mixed sugar liquid, this mixed sugar liquid is poured in the tomato sheet through sugaring first and carried out sugaring for the second time, and the time is 30-50 hours.
(7) drain the liquid glucose that is bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) semi-finished product tomato sheet is cured and when moisture is 15-17%, obtains finished product tomato sheet, wherein stoving temperature is 50-70 ℃.
In step (5), preferably tomato sheet is evenly spread to 0.8-1.5 portions of white granulated sugars as one deck after stacking 5 parts of tomato sheets, in the aspect of last one deck, spreading 1.5-2 portions of white granulated sugars makes white granulated sugar can evenly cover tomato sheet to carry out sugaring, can increase the osmotic pressure of liquid glucose like this, tomato sheet sugaring is obtained more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation part concentration in tomato sheet sugaring solution to occur that not sugaring is insufficient, affect tomato sheet mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc semi-finished product tomato sheet is smooth, use resistant to elevated temperatures nylon net cloth to pay for first on screen disc, do not allow tomato sheet directly contact screen tray and metal in order to avoid contaminated variable color, then send into baking box and cure, can avoid like this semi-finished product tomato sheet to cure in the process of curing inhomogeneous, and prevent from curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured minute 2 periods and is carried out, 4-5 hours each periods, centre stops curing interval 8-10 hours, can prevent the disposable overbake that cures appearance, moisture distribution is inhomogeneous, cures for a long time and affects nutritional labeling and mouthfeel, by minute several minor ticks, both cured and can adjust and cure position, and can avoid again overbake to affect end product quality.
The specific embodiment
The material that the present invention mainly uses is the supplementary materials such as the large fruit tomato of xylocarp type, white granulated sugar, malt syrup, edible salt and citric acid, and the equipment of mainly using is pocket knife, chopping block, basin, food grade plastic bucket and baking box etc.Overall technological process is: raw tomatoes material is selected---raw material cleanings---section---look is protected in sclerosis------sugaring---liquid glucose is concentrated------sugared---curing---finished product packing of drop of sugaring seasoning again that cleans draining.
In order to make those skilled in the art can implement better technical solution of the present invention, specific embodiment of the invention scheme discloses as follows:
Embodiment 1
(1) select large fruit tomato, by large, medium and small classification, clean, drain;
(2) tomato is cut to two halves, then tangent plane being placed on cutting plate by every thickness is that 1.5cm is cut into sheet and obtains tomato sheet;
(3) tomato sheet is put into and be added with 0.8% calcium chloride and 0.015% citric acid solution soaks, soak time is 0.5 hour;
(4) the tomato sheet after soaking is placed in the clear water that flows and is cleaned 3 minutes;
(5) every 50 parts of tomato sheets are used 8 parts of white granulated sugars carry out first sugaring 12 hours;
(6) moisture that the tomato sheet of sugaring oozes out first being connected to liquid glucose pours out and obtains soaking liquid glucose, then getting 50% of this immersion liquid glucose adds 12 parts of heating of malt syrup to boil after dissolving, after adding auxiliary material citric acid 0.8%, edible salt 0.04% and sodium pyrosulfite 0.01% stirring and dissolving, obtain mixed sugar liquid, this mixed sugar liquid is poured in the tomato sheet through sugaring first and carried out sugaring for the second time, and the time is 30 hours;
(7) drain the liquid glucose that is bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) while semi-finished product tomato sheet being cured to water content 15-17%, obtain finished product tomato sheet, wherein stoving temperature is 50-70 ℃.
The relative mouthfeel of section preserved tomato fruit of producing through this scheme can be lighter, the crowd that applicable taste is partially light, but do not affect local flavor and the nutritional labeling of tomato.
Preferably, step (5) is evenly spread 0.8 portion of white granulated sugar as one deck using tomato sheet after stacking 5 parts of tomato sheets, in the aspect of last one deck, spreading 1.5 portions of white granulated sugars makes white granulated sugar can evenly cover tomato sheet to carry out sugaring, can make like this tomato sheet sugaring obtain more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation part concentration in tomato sheet sugaring solution to occur that not sugaring is insufficient, affect tomato sheet preserved fruit mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc semi-finished product tomato sheet is smooth, use resistant to elevated temperatures nylon net cloth to pay for first on screen disc, do not allow tomato sheet directly contact screen tray and metal in order to avoid contaminated variable color, then send into baking box and cure, can avoid like this semi-finished product tomato sheet to cure in the process of curing inhomogeneous, and prevent from curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured minute 2 periods and is carried out, 4-5 hours each periods, centre stops curing interval 8 hours, can prevent the disposable overbake that cures appearance, cure inhomogeneously, cure for a long time and affect nutritional labeling and mouthfeel, by minute several minor ticks, both cured and can adjust and cure position, and can avoid again overbake to affect end product quality.
Embodiment 2
(1) select large fruit tomato, by large, medium and small classification, clean, drain;
(2) tomato is cut to two halves, then tangent plane being placed on cutting plate by every thickness is that 1.8cm is cut into sheet and obtains tomato sheet;
(3) tomato sheet is put into and be added with 1.2% calcium chloride and 0.025% citric acid solution soaks, soak time is 1 hour;
(4) the tomato sheet after soaking is placed in the clear water that flows and is cleaned 5 minutes;
(5) every 50 parts of tomato sheets are used 12 parts of white granulated sugars carry out first sugaring 36 hours;
(6) moisture that the tomato sheet of sugaring oozes out first being connected to liquid glucose pours out and obtains soaking liquid glucose, then getting 20% of this immersion liquid glucose adds 15 parts of heating of malt syrup to boil after dissolving, after adding auxiliary material citric acid 0.5%, edible salt 0.05% and sodium pyrosulfite 0.02% stirring and dissolving, obtain mixed sugar liquid, this mixed sugar liquid is poured in the tomato sheet through sugaring first and carried out sugaring for the second time, and the time is 50 hours;
(7) drain the liquid glucose that is bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) while semi-finished product tomato sheet being cured to water content 15-17%, obtain finished product tomato sheet, wherein stoving temperature is 50-70 ℃.
The section preserved tomato fruit sugariness of producing through this scheme is higher, be applicable to the crowd that taste is heavy, and mouthfeel is soft, possesses local flavor and the nutritional labeling of tomato.
In step (5), preferably tomato sheet is evenly spread to 1.5 portions of white granulated sugars as one deck after stacking 5 parts of tomato sheets, in the aspect of last one deck, spreading 2 portions of white granulated sugars makes white granulated sugar can evenly cover tomato sheet to carry out sugaring, can make like this tomato sheet sugaring obtain more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation part concentration in tomato sheet sugaring solution to occur that not sugaring is insufficient, affect tomato sheet mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc semi-finished product tomato sheet is smooth, use resistant to elevated temperatures nylon net cloth to pay for first on screen disc, do not allow tomato sheet directly contact screen tray and metal in order to avoid contaminated variable color, then send into baking box and cure, can avoid like this semi-finished product tomato sheet to cure in the process of curing inhomogeneous, and prevent from curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured minute 2 periods and is carried out, 5 hours each periods, centre stops curing interval 8 hours, can prevent the disposable overbake that cures appearance, cure inhomogeneously, cure for a long time and affect nutritional labeling and mouthfeel, by minute several minor ticks, both cured and can adjust and cure position, and can avoid again overbake to affect end product quality.
Embodiment 3
(1) select large fruit tomato, by large, medium and small classification, clean, drain;
(2) tomato is cut to two halves, then tangent plane being placed on cutting plate by every thickness is that 2.0cm is cut into sheet and obtains tomato sheet;
(3) tomato sheet is put into and be added with 1% calcium chloride and 0.02% citric acid solution soaks, soak time is 1 hour;
(4) the tomato sheet after soaking is placed in the clear water that flows and is cleaned 5 minutes;
(5) every 50 parts of tomato sheets are used 10 parts of white granulated sugars carry out first sugaring 24 hours;
(6) moisture that the tomato sheet of sugaring oozes out first being connected to liquid glucose pours out and obtains soaking liquid glucose, then getting 30% of this immersion liquid glucose adds 15 parts of heating of malt syrup to boil after dissolving, after adding auxiliary material citric acid 0.5%, edible salt 0.04% and sodium pyrosulfite 0.01% stirring and dissolving, obtain mixed sugar liquid, this mixed sugar liquid is poured in the tomato sheet through sugaring first and carried out sugaring for the second time, and the time is 36 hours;
(7) drain the liquid glucose that is bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) while semi-finished product tomato sheet being cured to water content 15-17%, obtain finished product tomato sheet, wherein stoving temperature is 50-70 ℃.
The section preserved tomato fruit of producing through this scheme has kept the original local flavor of tomato well, and sour-sweet moderate, low sugar is low in calories, is applicable to numerous crowds' taste.
In step (5), preferably tomato sheet is evenly spread to 1 portion of white granulated sugar as one deck after stacking 5 parts of tomato sheets, in the aspect of last one deck, spreading 2 portions of white granulated sugars makes white granulated sugar can evenly cover tomato sheet to carry out sugaring, can make like this tomato sheet sugaring obtain more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation part concentration in tomato sheet sugaring solution to occur that not sugaring is insufficient, affect tomato sheet mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc semi-finished product tomato sheet is smooth, use resistant to elevated temperatures nylon net cloth to pay for first on screen disc, do not allow tomato sheet directly contact screen tray and metal in order to avoid contaminated variable color, then send into baking box and cure, can avoid like this semi-finished product tomato sheet to cure in the process of curing inhomogeneous, and prevent from curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured minute 2 periods and is carried out, 4 hours each periods, centre stops curing interval 8 hours, can prevent the disposable overbake that cures appearance, cure inhomogeneously, cure for a long time and affect nutritional labeling and mouthfeel, by minute several minor ticks, both cured and can adjust and cure position, and can avoid again overbake to affect end product quality.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment describing.
Claims (4)
1. the cut into slices production method of preserved tomato fruit, is characterized in that, the concrete steps of production are:
(1) select large fruit tomato, by large, medium and small classification, clean, drain;
(2) tomato is cut to two halves, then tangent plane being placed on cutting plate by every thickness is that 1.5-2.0cm is cut into sheet and obtains tomato sheet;
(3) tomato sheet is put into and be added with 0.8-1.2% calcium chloride and 0.015-0.025% citric acid solution soaks, soak time is 0.5-1 hour;
(4) the tomato sheet after soaking is placed in the clear water that flows and is cleaned 3-5 minutes;
(5) every 50 parts of tomato sheets are used 8-12 parts of white granulated sugars carry out first sugaring 12-36 hours;
(6) moisture that the tomato sheet of sugaring oozes out first being connected to liquid glucose pours out and obtains soaking liquid glucose, then getting 20-50% of this immersion liquid glucose adds 10-15 parts of heating of malt syrup to boil after dissolving, after adding auxiliary material citric acid 0.8-1.0%, edible salt 0.04-0.05% and sodium pyrosulfite 0.01-0.02% stirring and dissolving, obtain mixed sugar liquid, this mixed sugar liquid is poured in the tomato sheet through sugaring first and carried out sugaring for the second time, and the time is 30-50 hours;
(7) drain the liquid glucose that is bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) semi-finished product tomato sheet is cured and when moisture is 15-17%, obtains finished product tomato sheet, wherein stoving temperature is 50-70 ℃.
2. the production method of section preserved tomato fruit according to claim 1, it is characterized in that, described step (5) is that tomato sheet is evenly spread to 0.8-1.5 portions of white granulated sugars as one deck after stacking 5 parts of tomato sheets, spreads 1.5-2 portions of white granulated sugars and make white granulated sugar can evenly cover tomato sheet to carry out sugaring in the aspect of last one deck.
3. the production method of section preserved tomato fruit according to claim 1, it is characterized in that, described step (8) is selected to be placed on screen disc semi-finished product tomato sheet is smooth, use resistant to elevated temperatures nylon net cloth to pay for first on screen disc, do not allow tomato sheet directly contact screen tray and metal in order to avoid then contaminated variable color is sent into baking box and cured.
4. the production method of section preserved tomato fruit according to claim 1, is characterized in that, described step (8) is cured minute 2 periods and carried out, and 4-5 hours each periods, centre stops curing interval 8-10 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310576200.7A CN103609816B (en) | 2013-11-18 | 2013-11-18 | A kind of production method of preserved tomato fruit of cutting into slices |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310576200.7A CN103609816B (en) | 2013-11-18 | 2013-11-18 | A kind of production method of preserved tomato fruit of cutting into slices |
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| CN103609816A true CN103609816A (en) | 2014-03-05 |
| CN103609816B CN103609816B (en) | 2015-10-28 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
| CN104473110A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing sauced tomato flakes |
| CN108056155A (en) * | 2017-10-30 | 2018-05-22 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of lyophilized tomato and the lyophilized tomato being prepared |
Citations (5)
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| CN1170512A (en) * | 1996-07-16 | 1998-01-21 | 马传玉 | Producing process for preserved-tomato |
| CN1241365A (en) * | 1998-07-09 | 2000-01-19 | 黄惠民 | Candied tomato producing process |
| CN101088359A (en) * | 2006-06-16 | 2007-12-19 | 王林 | Making process of candied tomato food |
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
| KR20120018898A (en) * | 2010-08-24 | 2012-03-06 | 예산군농업기술센터 | Manufacturing method of dried fruit confectionery |
-
2013
- 2013-11-18 CN CN201310576200.7A patent/CN103609816B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170512A (en) * | 1996-07-16 | 1998-01-21 | 马传玉 | Producing process for preserved-tomato |
| CN1241365A (en) * | 1998-07-09 | 2000-01-19 | 黄惠民 | Candied tomato producing process |
| CN101088359A (en) * | 2006-06-16 | 2007-12-19 | 王林 | Making process of candied tomato food |
| KR20120018898A (en) * | 2010-08-24 | 2012-03-06 | 예산군농업기술센터 | Manufacturing method of dried fruit confectionery |
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
Non-Patent Citations (1)
| Title |
|---|
| 赵丰丽，等: "低糖西红柿饼的研究", 《食品科学》, vol. 21, no. 2, 31 December 2000 (2000-12-31), pages 74 - 75 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
| CN104473110A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing sauced tomato flakes |
| CN108056155A (en) * | 2017-10-30 | 2018-05-22 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of lyophilized tomato and the lyophilized tomato being prepared |
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| Publication number | Publication date |
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| CN103609816B (en) | 2015-10-28 |
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