CN104172114A - Preparation method of spicy-hot tomato sauce - Google Patents
Preparation method of spicy-hot tomato sauce Download PDFInfo
- Publication number
- CN104172114A CN104172114A CN201410317796.3A CN201410317796A CN104172114A CN 104172114 A CN104172114 A CN 104172114A CN 201410317796 A CN201410317796 A CN 201410317796A CN 104172114 A CN104172114 A CN 104172114A
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- CN
- China
- Prior art keywords
- tomato
- preparation
- chilli sauce
- salt
- spicy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of spicy-hot tomato sauce. The preparation method comprises the steps of beating fresh and mature tomatoes into pulp, removing seeds and peels, then placing into a container, heating till boiling, then adding crushed pricklyash peel, hot pepper and salt, continuously stirring, boiling till the product is thick, then cooling, bottling, sterilizing and sealing to prepare the spicy-hot tomato sauce.
Description
Technical field
The invention discloses a kind of preparation method of tomato chilli sauce, belong to field of food industry.
Background technology
The catsup of selling in the market, mostly mouthfeel is flat, there is no spicy taste, can not meet the requirement of partly liking numb chili sauce eater, and therefore, developing a kind of catsup with spicy taste is exactly current problem urgently to be resolved hurrily.
Summary of the invention
The object of this invention is to provide a kind of preparation method of the catsup with spicy taste.
For achieving the above object, the present invention is by the following technical solutions:
A preparation method for tomato chilli sauce, is characterized in that it is the tomato chilli sauce formulated by the component of following percentage by weight:
Tomato 60-86% Chinese prickly ash 1-3% capsicum 5-20%
White sugar 5-15% cloves 0.2-1% salt 0.5-2%
A preparation method for tomato chilli sauce, is characterized in that it comprises the following steps:
1. fresh mature tomato is cleaned and broken into slurry, elimination skin seed is for subsequent use;
2. Chinese prickly ash, capsicum and cloves are mixed, for subsequent use after pulverizing;
3. will 1. put into container heating and boil, at this moment will 2. add with salt, and constantly stir, boil to dense thick till, then through cooling, bottling, sterilization are sealed and are finished product.
The preparation method of a kind of tomato chilli sauce of the present invention, is to like the consumer of numb chili sauce to develop for meeting, and its feature is the spicy sweet-smelling of mouthfeel not only, and preparation method is easy to learn.
Below in conjunction with embodiment, the invention will be further described:
Embodiment: a kind of preparation method of tomato chilli sauce, its component is:
Tomato 76% Chinese prickly ash 2% capsicum 10% white sugar 10% salt 1.5% cloves 0.5%
In above-described embodiment, a kind of preparation method of tomato chilli sauce, its technological process is as follows:
1. the tomato of fresh maturation 76 ㎏ are cleaned and break into slurry, elimination skin seed is for subsequent use.
2. Chinese prickly ash 2 ㎏, capsicum 10 ㎏ and cloves 0.5 ㎏ are mixed, for subsequent use after pulverizing.
3. will 1. put into container heating and boil, at this moment will 2. add with salt 1.5 ㎏, and constantly stir, boil to dense thick till, then seal and be finished product through cooling, bottling, sterilization.
Claims (2)
1. the preparation method of a tomato chilli sauce
A preparation method for tomato chilli sauce, is characterized in that it is the food formulated by the component of following percentage by weight:
Tomato 60-86% Chinese prickly ash 1-3% capsicum 5-20%
White sugar 5-15% cloves 0.2-1% salt 0.5-2%
The preparation method of above-mentioned a kind of tomato chilli sauce, comprises the following steps:
1. fresh mature tomato is cleaned and broken into slurry, elimination skin seed is for subsequent use;
2. Chinese prickly ash, capsicum and fourth are mixed, for subsequent use after pulverizing;
3. will 1. put into container heating and boil, at this moment will 2. add with salt, and constantly stir, boil to dense thick till, then through cooling, bottling, sterilization are sealed and are finished product.
2. the preparation method of a kind of tomato chilli sauce of stating according to claim 2, its component is:
Tomato 76% Chinese prickly ash 2% capsicum 10% white sugar 10% salt 1.5% cloves 0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410317796.3A CN104172114A (en) | 2014-07-07 | 2014-07-07 | Preparation method of spicy-hot tomato sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410317796.3A CN104172114A (en) | 2014-07-07 | 2014-07-07 | Preparation method of spicy-hot tomato sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172114A true CN104172114A (en) | 2014-12-03 |
Family
ID=51953680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410317796.3A Pending CN104172114A (en) | 2014-07-07 | 2014-07-07 | Preparation method of spicy-hot tomato sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172114A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855931A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Fresh shrimp spicy and hot sauce and preparation method thereof |
| CN106174409A (en) * | 2016-07-11 | 2016-12-07 | 和硕县满卡姆食品有限责任公司 | A kind of water chili sauce and preparation method thereof |
| CN113115918A (en) * | 2021-04-25 | 2021-07-16 | 湛江国联水产开发股份有限公司 | Spicy and hot crayfish pasta processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919820A (en) * | 2012-11-23 | 2013-02-13 | 贵州神奇集团控股有限公司 | Tomato chili sauce and preparation method thereof |
-
2014
- 2014-07-07 CN CN201410317796.3A patent/CN104172114A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919820A (en) * | 2012-11-23 | 2013-02-13 | 贵州神奇集团控股有限公司 | Tomato chili sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 于新等: "《果蔬加工技术》", 31 March 2011, 中国纺织出版社 * |
| 王荣等: "番茄辣酱工艺优化的研究", 《食品研究与开发》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855931A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Fresh shrimp spicy and hot sauce and preparation method thereof |
| CN106174409A (en) * | 2016-07-11 | 2016-12-07 | 和硕县满卡姆食品有限责任公司 | A kind of water chili sauce and preparation method thereof |
| CN113115918A (en) * | 2021-04-25 | 2021-07-16 | 湛江国联水产开发股份有限公司 | Spicy and hot crayfish pasta processing technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |
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| WD01 | Invention patent application deemed withdrawn after publication |