CN104116094A - Tomato soup and preparation method thereof - Google Patents

Abstract

The invention discloses tomato soup which comprises the following components in parts by weight: 40-45 parts of diced tomatoes, 17-21 parts of tomato sauce, 14-18 parts of water, 3-5 parts of white granulated sugar, 3-5 parts of salt, 3-5 parts of seasoning oil, 2.5-4 parts of seasoning powder, 0.8-2.8 parts of starch and 0.2-0.5 part of citric acid. The tomato soup has a fruit taste, can serve as a tomato-flavored fruit condiment or tomato-flavored seasoning, contains a certain quantity of food materials, is widely applied to cooking in restaurants, and is a refined tomato seasoning product which meets market requirements. The composite taste of tomatoes and the fresh taste of fruits bring a new feel to dishes based on the base soup, the tomato soup is healthy and is convenient to use, and the cooking time is shortened. Meanwhile, lycopene can be effectively absorbed and utilized by a human body under the heating and oil-dissolving conditions, the tomato soup contains a certain amount of grease, and each 100g of tomato soup contains more than 20mg of lycopene, so that the value of nutrition absorption of lycopene is well reflected and the social effect is remarkable.

Description

Tomato soup and preparation method thereof

Technical field

The present invention relates to tomato food processing field, particularly relate to a kind of tomato soup and preparation method with the compound taste of tomato.

Background technology

Tomato is as the food of fashion health, liking to consumer more and more, and the nutritive value that tomato is rich in vitamin and lycopene has obtained more people's accreditation.Tomato contains abundant vitamin C and vitamin D, can prevent capillary hemorrhage disease; Contain iron, calcium, magnesium etc., be of value to and enrich blood; 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.

Tomato product kind on market, taste are more single, mainly catsup and tomato sauce, lack the tomato seasoning of segmentation, consumer faces the selection without other tomato seasonings, and existing tomato products mouthfeel and content of lycopene not high, can not all embody the value of tomato.

Summary of the invention

The object of the invention is for the technological deficiency existing in prior art, and a kind of tomato soup and preparation method with the compound taste of tomato is provided.

For realizing the technical scheme that object of the present invention adopts be:

A kind of tomato soup, comprises following component,

Tomato soup containing tomato fourth, has embodied the sense of tomato fresh fruit, and the healthy food materials of catsup class flavouring and tomato are combined, and can seasoning increase again edibility, the food that has both the brought consumer health enjoyment of taste of having got back.The combination of tomato flavor and meat flavor, mixes compound local flavor and has met the multiple taste demand of consumer to fruits and vegetables and meat flavor.On food and drink and family cooking, in tomato soup, avoid adding again fresh tomato containing tomato fourth, use more conveniently, technical advantage is obvious, the development potentiality having had and economic effect.

Described flavored oils is meat flavour flavored oils, and described meat flavour flavored oils is one or more in chicken animal oil, chicken essence oil or beef flavor oil.

Also comprise the smart cream of 0.5-2.5 mass fraction.

Described smart cream is chicken essence cream or somatose cream.

Described toppings are 13 perfume (or spice), Jiang Fen, garlic powder, and one or more in monosodium glutamate preferably, contain the monosodium glutamate of 0.8-2 mass fraction in described toppings.

The soluble solid of described catsup is 28-30% or 36-38%.

The preparation method of tomato soup as claimed in claim 1, comprises the following steps,

1) catsup and water are added in blend tank and circulation stirring 3-5min,

2) add starch and continue circulation stirring 3-5min, being then heated to 85-90 DEG C,

3) add white granulated sugar, salt, toppings, flavored oils, citric acid, circulation stirring 10-15min under 85-90 DEG C, vacuum 500-800mpa;

4) add tomato fourth and continue circulation stirring 5-10min under 85-90 DEG C, vacuum 500-800mpa, then deployed material being pumped into temporary tank;

5) by heating material to 90-94 DEG C and be pumped into the more than 90 DEG C temperature hot filling of bottle placer;

6) filling good product is carried out to more than 94 DEG C wet sterilization 5-10min;

7) product that sterilization is good is cooled to 50 DEG C to complete below preparation.

In described step 5 by the material pumping in temporary tank in tubular type heating tube with heating convey materials.

Compared with prior art, the invention has the beneficial effects as follows:

Tomato soup of the present invention has the sense of fruit grain, both can be used as the tomato fruit grain bed material of tomato flavor, can be used as again tomato flavor flavoring, contains certain food materials simultaneously, and in food and drink, culinary application is extensive, is the refinement tomato seasoning according with the demands of the market.The compound taste of tomato adds that it is basic a kind of new happy sensation of dish that the fresh fruit sense band of fruit grain is given end soup, not only health but also easy to use, saved cooking time.Simultaneously, because lycopene can better be absorbed by human body in heating and oily molten situation, this product is containing certain grease, and each hectogram product reaches more than 20 milligrams containing lycopene, the value that has better embodied lycopene nutrient absorption, social effect is obvious.

Detailed description of the invention

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

First the catsup of 17Kg soluble solid Brix36% is added to the water-soluble solution of 14Kg circulation stirring 3min, add 0.8Kg starch water to dissolve and circulation stirring 4min, blend tank starts heat temperature raising; Blend tank temperature adds 3Kg white granulated sugar, 4Kg salt, 0.8Kg monosodium glutamate while reaching 85 DEG C, 1.7Kg 13 perfume (or spice), and 3Kg chicken animal oil, 0.2KG citric acid are uniformly mixed dissolving; Mix heating material to 90 DEG C, at vacuum 500mpa circulation stirring 10min, object dissolve flavored oils, allow major ingredient and auxiliary material evenly mix, fragrance matter goes out perfume (or spice), the fusion of flavor substance; Add again 40Kg tomato fourth and under 85 DEG C, vacuum 500mpa, continue circulation stirring 5min that to allow tomato fourth fully merge with unclassified stores tasty, kept again the fruit grain sense that tomato fourth is certain; Deployed material pumps into temporary tank, pumping tubular type heating tube adds thermal material to 94 DEG C; Material after heating enters the more than 90 DEG C hot filling of bottle placer; Filling good tomato soup enters 94 DEG C of sterilization 10min of sterilization tunnel steam, and then cold water is cooled to below 50 DEG C, and preparation completes.

The every 100g lycopene of tomato soup prepared by the present embodiment is up to 23 milligrams, at the bottom of tomato soup can be used for cooking soup, make tomato chafing dish, good chafing dish food materials boiling has just become tomato chafing dish after tomato Tonga 5-10 water is doubly boiled, to add cleaning treatment, can no longer add flavoring seasoning or suitably add some flavouring seasonings according to individual taste, this product of tomato chafing dish for the preparation of tomato soup is investigated 100 consumer groups, there are 90 people to represent the abundant uniqueness of mouthfeel, express very strong consumption wish again.

The second embodiment

First the catsup of 20Kg soluble solid Brix36% is added to the water-soluble solution of 18Kg circulation stirring 5min, add 2Kg converted starch water to dissolve and circulation stirring 5min, blend tank starts heat temperature raising; Blend tank temperature adds 5Kg white granulated sugar, 5Kg salt, 2Kg monosodium glutamate while reaching 89 DEG C, 2Kg ginger powder, and 5Kg chicken essence oil, 0.4KG citric acid are uniformly mixed dissolving; Mix heating material to 90 DEG C, at vacuum 700mpa circulation stirring 13min, object dissolve flavored oils, allow major ingredient and auxiliary material evenly mix, fragrance matter goes out perfume (or spice), the fusion of flavor substance; Add again 44Kg tomato fourth and under 88 DEG C, vacuum 800mpa, continue circulation stirring 8min that to allow tomato fourth fully merge with unclassified stores tasty, kept again the fruit grain sense that tomato fourth is certain; Deployed material pumps into temporary tank, pumping tubular type heating tube adds thermal material to 92 DEG C; Material after heating enters the more than 90 DEG C hot filling of bottle placer; Filling good tomato soup enters 94 DEG C of sterilization 8min of sterilization tunnel steam, and then cold water is cooled to below 50 DEG C, and preparation completes.

The every 100g lycopene of tomato soup prepared by the present embodiment is up to 25 milligrams, good food materials boil after boiled with the tomato Tonga 5-10 of this embodiment water doubly, to add cleaning treatment, can be made into tomato soup dish, for such tomato soup dish, 100 people are made investigation, have 85 people to represent this tomato soup dish sweet and sour taste, taste is pure and fresh.

The 3rd embodiment

First the catsup of 21Kg soluble solid Brix36% is added to the water-soluble solution of 16Kg circulation stirring 5min, add 2.8Kg converted starch water to dissolve and circulation stirring 4min, blend tank starts heat temperature raising; Blend tank temperature adds 4Kg white granulated sugar, 4Kg salt, 1.5Kg monosodium glutamate while reaching 90 DEG C, 2.5Kg garlic powder, and 4Kg beef flavor oil, 0.5KG citric acid are uniformly mixed dissolving; Mix heating material to 88 DEG C, at vacuum 800mpa circulation stirring 15min, object dissolve flavored oils, allow major ingredient and auxiliary material evenly mix, fragrance matter goes out perfume (or spice), the fusion of flavor substance; Add again 45Kg tomato fourth and under 90 DEG C, vacuum 700mpa, continue circulation stirring 10min that to allow tomato fourth fully merge with unclassified stores tasty, kept again the fruit grain sense that tomato fourth is certain; Deployed material pumps into temporary tank, pumping tubular type heating tube adds thermal material to 93 DEG C; Material after heating enters the more than 90 DEG C hot filling of bottle placer; Filling good tomato soup enters 94 DEG C of sterilization 10min of sterilization tunnel steam, and then cold water is cooled to below 50 DEG C, and preparation completes.

The every 100g lycopene of tomato soup prepared by the present embodiment is up to 26 milligrams, after boiled with the tomato Tonga 5-10 of this embodiment water doubly, add the cooked noodles tomato noodle soup that boiling 2-5min both can make together that drain water, this product of tomato chafing dish for the preparation of tomato soup is investigated 100 pupils, have 86 people to represent that mouthfeel is pure and fresh, appetite is obviously promoted.

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 (8)

1. a tomato soup, is characterized in that, comprises following component,

2. tomato soup as claimed in claim 1, is characterized in that, described flavored oils is meat flavour flavored oils, and described meat flavour flavored oils is one or more in chicken animal oil, chicken essence oil or beef flavor oil.

3. tomato soup as claimed in claim 1 or 2, is characterized in that, also comprises the smart cream of 0.5-2.5 mass fraction.

4. tomato soup as claimed in claim 3, is characterized in that, described smart cream is chicken essence cream or somatose cream.

5. tomato soup as claimed in claim 3, is characterized in that, described toppings are 13 perfume (or spice), Jiang Fen, garlic powder, one or more in monosodium glutamate.

6. tomato soup as claimed in claim 5, is characterized in that, the soluble solid of described catsup is 28-30% or 36-38%.

7. the preparation method of tomato soup as claimed in claim 1, comprises the following steps,

1) catsup and water are added in blend tank and circulation stirring 3-5min,

2) add starch and continue circulation stirring 3-5min, being then heated to 85-90 DEG C,

3) add white granulated sugar, salt, toppings, flavored oils, citric acid, circulation stirring 10-15min under 85-90 DEG C, vacuum 500-800mpa;

4) add tomato fourth and continue circulation stirring 5-10min under 85-90 DEG C, vacuum 500-800mpa, then deployed material being pumped into temporary tank;

5) by heating material to 90-94 DEG C and be pumped into the more than 90 DEG C temperature hot filling of bottle placer;

6) filling good product is carried out to more than 94 DEG C wet sterilization 5-10min;

7) product that sterilization is good is cooled to 50 DEG C to complete below preparation.

8. tomato soup preparation method as claimed in claim 7, is characterized in that, in described step 5 by the material pumping in temporary tank in tubular type heating tube with heating convey materials.