CN104116068A - Tomato compound seasoning with fruit particle feeling and preparation method thereof - Google Patents
Tomato compound seasoning with fruit particle feeling and preparation method thereof Download PDFInfo
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- 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 tomato compound seasoning with a fruit particle feeling and a preparation method thereof. The preparation method for the tomato compound seasoning comprises the following steps: 1) preparing seasoning oil; 2) preparing tomato seasoning sauce; 3) frying compound sauce; 4) performing filling, namely pumping a heated material into a filling machine for thermal filling under the temperature being higher than 90 DEG C; 5) performing sterilization, namely putting a filled product into a sterilization tunnel and carrying out steam sterilization for 5-10min under the temperature being higher than 94 DEG C; and 6) performing cooling, namely cooling the sterilized product to be below 50 DEG C so as to finish preparation of the product. The tomato compound seasoning with the fruit particle feeling is added with sliced tomatoes and is prepared by frying, so that the absorbability of lycopene is improved; furthermore, by the adoption of a secondary subsection heating mode, a mixing pot and a shaking pot are used for subsection heating and mixing, so that the processing is scientific and reasonable, and the product finally keeps the fruit particle feeling; the taste and the nutritional value of the product are enhanced.
Description
Technical field
The present invention relates to 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 again tomato, is annual Solanaceae herbaceous plant.Tomato is bright in colour, sour and sweet palatability, and 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 energy Cell protection exempts from the erosion of oxidant; tomato contains the necessary malic acid core citric acid of digestion; keep the acid-base balance in health; be limited in the unnecessary acid producing in 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 food, has the multiple efficacies such as anti-oxidant, energy suppressor mutation, reduction nucleic acid damaging, minimizing angiocardiopathy and pre-anti-cancer.Doctor lists tomato in treatment gout, arthritis and nephrotic's prescription.Adhere to often eating the danger that the tomato products such as tomato, Long Drinks tomato juice, conventional catsup can effectively reduce many tumor developments, scientist has analyzed the pre-anti-cancer of eating tomato, particularly the relation between 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 tomato found by the mankind, and the unique effect that it has is attracting numerous consumers' sight.Tradition tomato product mainly contains catsup, whole tinned tomatoes, tomato sauce, tomato juice, tomato drink, sweetened tomato pulp and tomato soft sweets etc.Along with scientific and technical development, there are again many new tomato products to be developed, as lycopene, tomato dietary fiber, tomato seed protein and Tomato Seed wet goods, and catsup is still topmost tomato product.
For the innovation in product category, Chinese patent 201210164018 discloses a kind of compound tomato catsup, using 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 to obtain compound tomato catsup.But this product is water-soluble products, be unfavorable for the absorption of lycopene.
Summary of the invention
The object of the invention is for the technological deficiency existing in prior art, and provide a kind of, there is the sense of fruit grain and can improve tomato compound seasoner with the sense of fruit grain of Lycopene Absorption effect and preparation method thereof.
For realizing the technical scheme that object of the present invention adopts, be:
A tomato compound seasoner with the sense of fruit grain, is comprised 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;
Meat essence cream 0.1-0.2 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 preparation method with the tomato compound seasoner of fruit grain sense as claimed in claim 1 or 2, comprises the following steps,
1) make flavored oils, green onion, ginger, onion, the frying of caraway oil cauldron are made to flavored oils;
2) allotment tomato tartar sauce, in blend tank, add catsup and water circulation to stir 3-5min, then add part starch recirculation and stir 3-5min, then add white granulated sugar, salt, citric acid and heat 85-90 ℃, under vacuum 500-800mpa, circulation stirring 10-15min makes composite jam;
3) frying composite jam, superconductive electric shakes and in pot, adds 5-8 mass parts flavored oils and be heated to 130-160 ℃, then add whole tomato tartar sauces and fry even, add successively oyster sauce, meat essence cream, yeast extract, white granulated sugar, chickens' extract to fry even, add again tomato fourth at 100-120 ℃ of frying 5min, finally add flavoring agent to fry even;
4) filling: the material pumping having heated is to the more than 90 ℃ temperature hot filling of bottle placer;
5) sterilization: 94 ℃ of above wet sterilization 5-10min of filling good product introduction sterilization tunnel;
6) cooling: the product that sterilization is good is cooled to 50 ℃ to complete below product preparation.
Adopt the mode processing tomato compound seasoner of frying, because lycopene can better be absorbed by human body in heating and oily molten situation, this product is containing certain grease, each hectogram product reaches more than 12 milligrams containing lycopene, better embody the value of lycopene nutrient absorption, overcome the not good technological deficiency of existing tomato product Lycopene Absorption.In process, adopted new machining method, employing is shaken pot and is heated tomato fourth simultaneously, has avoided the fragmentation of tomato fourth fruit grain, has avoided again tomato fourth to be excessively heated and has destroyed the freshness of tomato.The processing mode that adopts secondary segmenting heating is compared with the once allotment heating of tomato tartar sauce in the past, supplementary material be subject to thermal change more scientific rationally, be beneficial to the perfume (or spice) that of various auxiliary materials.When second segment heats, improved heating-up temperature and adopted and shaken pot, in pot, stirred, pot body waves to merge various supplementary materials simultaneously, makes material obtain processing more fully and merges, and the fresher sweet-smelling of product is out beautiful.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, in pot, add the vegetable oil of 70-80 mass parts and be heated to 160 ℃, add shallot, ginger, onion and the caraway handled well, during fried fragrance vegetables, oil temperature remains on 110-130 ℃, explodes and pulls green onion, ginger, onion and caraway when golden yellow to material out.
In described frying composite jam step, the pot wall that composite jam blend tank being modulated with pump shakes pot along superconductive electric slips in deep fat, stirs to allow deep fat and tomato tartar sauce stir simultaneously.
Compared with prior art, the invention has the beneficial effects as follows:
The tomato compound seasoner with the sense of fruit grain of the present invention has added 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 heat stepwise and mix and make processing more scientific and reasonable, make product finally keep granular sensation, improve products taste 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 explain the present invention, is not intended to limit the present invention.
It should be noted that, tomato fourth is a kind of raw material, is the mixing of tomato fruit grain and juice, and namely the whole fourth piece being cut into of tomato peeling, at 0.3-1.5cm not etc., the product tomato fruit after processing is generally between 0.3-0.6cm for tomato fourth raw material size; Described catsup is commercially available or provides for oneself, and its preparation technology is prior art, and the soluble solid of described catsup is 28-30% or 36-38%.
The first embodiment
A preparation method with the tomato compound seasoner of fruit grain sense, comprises the following steps,
1) make flavored oils, 3Kg shallot, 4Kg ginger, 3Kg onion and 6Kg caraway are cleaned to drain away the water and be 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, during fried fragrance vegetables, oil temperature remains on 110 ℃, explodes and pulls green onion, ginger, onion and caraway when golden yellow to material out.
2) allotment tomato tartar sauce, in blend tank, add 30Kg catsup and 17Kg water circulation stirring 3min, then add the recirculation of 1.5Kg starch and stir 3min, then add 2Kg white granulated sugar, 4Kg salt, 0.2Kg citric acid and 85 ℃ of temperature, under vacuum 500mpa, circulation stirring 10 makes composite jam;
3) frying composite jam, superconductive electric shakes and in pot, adds 5Kg flavored oils and be heated to 130 ℃, composite jam blend tank being modulated with pump all along superconductive electric shake pot pot a wall slip in deep fat, stir to allow deep fat and tomato tartar sauce stir and avoid the sticky pot of tomato tartar sauce high temperature simultaneously, then add successively 3Kg oyster sauce, 0.12Kg meat essence cream, 0.3Kg yeast extract, 3Kg white granulated sugar, 5Kg chickens' extract is fried even, add again 15Kg tomato fourth at 100 ℃ of frying 5min, temperature is controlled and can be avoided the loss too high and Particle Breakage and local flavor of being heated of tomato fourth, in the process of frying simultaneously, wave while stirring a pot body, rock back and forth, 10 times/min, allow spices and catsup, tomato fourth fully merges, finally add 5Kg monosodium glutamate and 0.1Kg flavour nucleotide disodium to fry even,
4) filling: the material pumping having heated is to the more than 90 ℃ temperature hot filling of bottle placer;
5) sterilization: 94 ℃ of above wet sterilization 5min of filling good product introduction sterilization tunnel;
6) cooling: the product that sterilization is good is cooled to 50 ℃ to complete below product preparation.
Figure is even for the final tomato soup product of the present embodiment, containing oily, granular containing fruit; One hectogram product reaches 12 milligrams containing lycopene, concentration (soluble solid Brix) 40%, and pH value 4.5, viscosity 4.0cm/30s, aberration/L value 2.1/15, total salt 10%, with citrometer total acid content 1.1g/100ml.
The second embodiment
A preparation method with the tomato compound seasoner of fruit grain sense, comprises the following steps,
1) make flavored oils, 6Kg shallot, 6Kg ginger, 5Kg onion and 6Kg caraway are cleaned to drain away the water and be 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, during fried fragrance vegetables, oil temperature remains on 130 ℃, explodes and pulls green onion, ginger, onion and caraway when golden yellow to material out.
2) allotment tomato tartar sauce, in blend tank, add 40Kg catsup and 25Kg water circulation stirring 5min, then add the recirculation of 2.5Kg starch and stir 3-5min, then add 5Kg white granulated sugar, 10Kg salt, 0.5Kg citric acid and 90 ℃ of temperature, under vacuum 800mpa, circulation stirring 10-15min makes composite jam;
3) frying composite jam, superconductive electric shakes and in pot, adds 8Kg flavored oils and be heated to 1160 ℃, the pot wall that composite jam blend tank being modulated with pump shakes pot along superconductive electric slips in deep fat, stir to allow deep fat and tomato tartar sauce stir and avoid the sticky pot of tomato tartar sauce high temperature simultaneously, then add successively 6Kg oyster sauce, 0.2Kg meat essence cream, 0.8Kg yeast extract, 7Kg white granulated sugar, 8Kg chickens' extract is fried even, add again 25Kg tomato fourth at 120 ℃ of frying 5min, temperature is controlled and can be avoided the loss too high and Particle Breakage and local flavor of being heated of tomato fourth, in the process of frying simultaneously, wave while stirring a pot body, rock back and forth, 10 times/min, allow spices and catsup, tomato fourth fully merges, finally add 8Kg monosodium glutamate and 0.5Kg flavour nucleotide disodium to fry even,
4) filling: the material pumping having heated is to the more than 90 ℃ temperature hot filling of bottle placer;
5) sterilization: 94 ℃ of above wet sterilization 10min of filling good product introduction sterilization tunnel;
6) cooling: the product that sterilization is good is cooled to 50 ℃ to complete below product preparation.
The final tomato soup product figure of the present embodiment is even, containing oily, granular containing fruit; One hectogram product reaches 15 milligrams containing lycopene, concentration (soluble solid Brix) 50%, and pH value 5.0, viscosity 5.0cm/30s, aberration/L value 2.3/16, total salt 12%, with citrometer total acid content 1.3g/100ml.
The 3rd embodiment
A preparation method with the tomato compound seasoner of fruit grain sense, comprises the following steps,
1) make flavored oils, 6Kg shallot, 4Kg ginger, 5Kg onion and 6Kg caraway are cleaned to drain away the water and be 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, during fried fragrance vegetables, oil temperature remains on 130 ℃, explodes and pulls green onion, ginger, onion and caraway when golden yellow to material out.
2) allotment tomato tartar sauce, in blend tank, add 35Kg catsup and 30Kg water circulation stirring 4min, then add the recirculation of 2Kg starch and stir 3min, then add 4Kg white granulated sugar, 7Kg salt, 0.3Kg citric acid and 90 ℃ of temperature, under vacuum 700mpa, circulation stirring 13min makes composite jam;
3) frying composite jam, superconductive electric shakes and in pot, adds 6Kg flavored oils and be heated to 150 ℃, the pot wall that composite jam blend tank being modulated with pump shakes pot along superconductive electric slips in deep fat, stir to allow deep fat and tomato tartar sauce stir and avoid the sticky pot of tomato tartar sauce high temperature simultaneously, then add successively 5Kg oyster sauce, 0.1Kg meat essence cream, 0.6Kg yeast extract, 5Kg white granulated sugar, 6Kg chickens' extract is fried even, add again 20Kg tomato fourth at 110 ℃ of frying 5min, temperature is controlled and can be avoided the loss too high and Particle Breakage and local flavor of being heated of tomato fourth, in the process of frying simultaneously, wave while stirring a pot body, rock back and forth, 10 times/min, allow spices and catsup, tomato fourth fully merges, finally add 6Kg monosodium glutamate and 0.3Kg flavour nucleotide disodium to fry even,
4) filling: the material pumping having heated is to the more than 90 ℃ temperature hot filling of bottle placer;
5) sterilization: 94 ℃ of above wet sterilization 7min of filling good product introduction sterilization tunnel;
6) cooling: the product that sterilization is good is cooled to 50 ℃ to complete below product preparation.
The final tomato soup product figure of the present embodiment is even, containing oily, granular containing fruit; One hectogram product reaches 14 milligrams containing lycopene, concentration (soluble solid Brix) 45%, and pH value 5, viscosity 4.5cm/30s, aberration/L value 2.2/15, total salt 12%, with citrometer total acid content 1.1g/100ml.
The tomato compound seasoner of the various embodiments described above frying, met that market is fresh, fragrant to tomato seasoning, the culinary art effect of upper redness, take fresh, red, perfume (or spice) as products characteristics is aided with the sense of fruit grain, the feeling of freshness of tomato fourth, is that money is with the compound tomato seasoning of food materials.In food and drink, culinary application is extensive, is the refinement tomato seasoning according with the demands of the market.In food and drink culinary art, be color-adjustable again can seasoning, increase freshly, as compound seasoner, use wide generally, can be used as end soup, can be used as again the flavoring of culinary art.During use, add 6-10 water dilution doubly, then for the bed material of soup dish, as made tomato oxtail soup, tomato compound seasoner of the present invention adds 8 times of water and adds the oxtail of precooking after boiled, and the individual taste of complying with that also can be suitable increases seasoning again.Also can be directly used in the Cooking Seasoning of dish, tomato compound seasoner of the present invention can be hyperchromic with plaing a part, it is fresh to increase, increase acid, flavouring, and it is widely used on food and drink and family cooking, the development potentiality having had and economic effect.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles 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. a tomato compound seasoner with the sense of fruit grain, is characterized in that, by following component, formed,
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;
Meat essence cream 0.1-0.2 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 fruit grain sense 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. a preparation method with the tomato compound seasoner of fruit grain sense as claimed in claim 1 or 2, is characterized in that, comprise the following steps,
1) make flavored oils, green onion, ginger, onion, the frying of caraway oil cauldron are made to flavored oils;
2) allotment tomato tartar sauce, in blend tank, add catsup and water circulation to stir 3-5min, then add part starch recirculation and stir 3-5min, then add white granulated sugar, salt, citric acid and heat 85-90 ℃, under vacuum 500-800mpa, circulation stirring 10-15min makes composite jam;
3) frying composite jam, superconductive electric shakes and in pot, adds 5-8 mass parts flavored oils and be heated to 130-160 ℃, then add whole tomato tartar sauces and fry even, add successively oyster sauce, meat essence cream, yeast extract, white granulated sugar, chickens' extract to fry even, add again tomato fourth at 100-120 ℃ of frying 5min, finally add flavoring agent to fry even;
4) filling: the material pumping having heated is to the more than 90 ℃ temperature hot filling of bottle placer;
5) sterilization: 94 ℃ of above wet sterilization 5-10min of filling good product introduction sterilization tunnel;
6) cooling: the product that sterilization is good is cooled to 50 ℃ to complete below product preparation.
4. the preparation method with the 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, in pot, add the vegetable oil of 70-80 mass parts and be heated to 160 ℃, add shallot, ginger, onion and the caraway handled well, during fried fragrance vegetables, oil temperature remains on 110-130 ℃, explodes and pulls green onion, ginger, onion and caraway when golden yellow to material out.
5. the preparation method with the tomato compound seasoner of fruit grain sense as claimed in claim 3, it is characterized in that, in described frying composite jam step, the pot wall that composite jam blend tank being modulated with pump shakes pot along superconductive electric slips in deep fat, stirs to allow deep fat and tomato tartar sauce stir simultaneously.
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| 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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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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| CN103621960B8 (en) * | 2013-11-19 | 2019-05-03 | 安徽强旺调味食品有限公司 | A kind of Multifunctional condiment composition and preparation method thereof |
| CN103859344B (en) * | 2014-03-31 | 2015-09-09 | 北京元鲜记食品科技有限公司 | A kind of Chinese style wheaten food flavoring and preparation method thereof |
| CN104187576B (en) * | 2014-07-25 | 2015-08-19 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hygrometric state type catsup flavor pack with fruit feel and preparation method thereof |
| 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 |
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| CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| CN104116068B (en) | 2017-09-22 |
| CN103202453A (en) | 2013-07-17 |
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