CN104366335A - Production method of nutritional preserved tomato - Google Patents
Production method of nutritional preserved tomato Download PDFInfo
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- CN104366335A CN104366335A CN201410662471.9A CN201410662471A CN104366335A CN 104366335 A CN104366335 A CN 104366335A CN 201410662471 A CN201410662471 A CN 201410662471A CN 104366335 A CN104366335 A CN 104366335A
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- 238000007598 dipping method Methods 0.000 claims abstract description 14
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000002000 scavenging effect Effects 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a production method of nutritional preserved tomato and belongs to the field of food processing. The production method is characterized by the processing steps of selecting materials, cleaning, blanching for peeling, shaping and dicing, hardening, boiling with low sugar, dipping, cooking with high sugar, dipping, drying, shaping and packaging. The production method of the nutritional preserved tomato has the beneficial effects that the nutritional preserved tomato product is crystal clear, chewy and thick in pulp, has the peculiar sour and sweet flavors of the tomato, and is sour and sweet, and delicious, and the nutritional preserved tomato product is rich in nutrient substances such as vitamins and mineral materials, easily absorbed by a human body, capable of helping produce saliva and slake thirst, and invigorating stomach and helping digestion, and helpful for boosting the immunity of an organism, has the effects of softening blood vessels, reducing pressure and protecting heart, maintaining beauty and keeping young, and preventing and resisting cancer, and is naturally pure, nutritional and healthy green food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of nutrition sweetened tomato pulp.
Background technology
Tomato, another name tomato, tomato, ancient name persimmon in June, report of good news ternary.In Peru and Mexico, be referred to as at first " wolf peach ".Fruits nutrition enriches, tool flavour.Can eat raw, cook, be processed into catsup, juice or whole fruit canning.Tomato is that one of fruit and vegetable the most general are cultivated in the whole world.The Leaf-feeding insects of tomato is the berry of succulence.Its kind is extremely many, can be divided into circle, oblate, oblong, point circle by the shape of fruit; Divide by the color of pericarp, have bright red, pink, orange red with yellow.Tomato is sweet, sour, cool in nature, is slightly cold, and tomato contains abundant carrotene, vitamin C and B vitamin, especially the hat of the content vegetables of citrin.
Tomato contains cardiovascular vitamin and the mineral matter element with protective effect, can reduce cardiopathic outbreak.Vc in tomato, promotes the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of cool blood, clearing heat and detoxicating, and the effect reduced blood pressure has good auxiliary therapeutic action to hypertension, kidney patient.Eat tomato more and there is anti-aging effects, make skin keep pale.The niacin contained in tomato can maintain the normal secretions of gastric juice, promotes erythrocytic formation, is conducive to the elasticity and the protection skin that keep vascular wall.So edible tomato is also helpful to preventing and treating artery sclerosis, hypertension and coronary heart disease.Tomato succulence, can diuresis, and nephritis victim also should eat.Lycopene has unique oxidation resistance, and energy scavenging free radicals, Cell protection, makes picodna and gene exempt from destruction, can stop canceration process.Tomato, except having prevention effect to prostate cancer, effectively can also reduce the initiation potential of the cancers such as cancer of pancreas, the carcinoma of the rectum, laryngocarcinoma, carcinoma of mouth, lung cancer, breast cancer.
Fresh tomato not easily preserves, and for being processed into the comprehensive utilization that nutrition sweetened tomato pulp can realize raw tomatoes material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution tomato not easily preserves, a kind of preparation method of nutrition sweetened tomato pulp is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of nutrition sweetened tomato pulp, it is characterized in that: adopt select materials → clean → blanching removes the peel → repairs the processing process of stripping and slicing → cure process → low sugar boiling → dipping → high candy system → dipping → oven dry → shaping → packaging, concrete operation step is:
(1) select materials: choose fresh look red, be not raw material by comparatively strong, that pulp is plump, juice the is few little tomato of the harm of sick worm, flesh firmness;
(2) clean: tomato is put into rinse bath, washes the impurity on most surface;
(3) blanching peeling: tomato is poured in the hot water of 100-102 DEG C, blanching 10-20s, scald and easily depart to epidermis, drag for immediately in cold water and tomato rubbing is removed the peel;
(4) base of a fruit handle, small holes caused by worms are dug up, then are cut in half from centre with pocket knife by shaping, stripping and slicing: after tomato peeling;
(5) cure process: pouring the tomato block cut into concentration is in the limewash of 2%-3%, soaks 6-7 hour, then carries out rinsing with clear water, until without lime taste;
(6) low sugar boiling and dipping: heat water to 85 DEG C, add sucrose, stir and make it dissolve, compound concentration is the liquid glucose of 40%-45%, is heated to boil; Poured into by tomato, boil 28-35 minute, adjustment sugar concentration, makes it remain on 35%-40%, pours in dip tank, soaks 42-46 hour;
(7) high candy system and dipping: be the liquid glucose of 65% with sucrose compound concentration, add the citric acid of 0.35%-0.45%, be heated to boil, again impregnated tomato is poured in pot and boil, boiling 45-50 minute, period added 1 sucrose every 10-15 minute, when making sugar concentration finally reach 75%-80%, stopped heating; Treat that liquid glucose temperature drops to 45-50 DEG C, add a small amount of honey and lemon extract, stir evenly, soak 26-28 hour;
(8) dry: tomato is pulled out, drains the liquid glucose of attachment, then it is placed on bamboo grid equably, dry under putting into 70-75 DEG C of drying room, smoke 5-7 hour, manually fall to coil up and down, continue to dry 8-10 hour, until touch unconsciously moist, flexible with hand, sweetened tomato pulp;
(9) pack: arranged by sweetened tomato pulp shaping, packaging is finished product.
Beneficial effect: product of the present invention is glittering and translucent, the continuous meat of matter is thick, has the distinctive sour-sweet local flavor of tomato, sweet and sour taste; This product is rich in the multiple nutrients such as vitamin and mineral matter material, easily be absorbed by the body, can promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, contribute to the immunologic function strengthening body, having effect of softening blood vessel, blood pressure lowering and heart protecting, beautifying face and moistering lotion and cancer-resisting, is a kind of pollution-free food of natural pure, nutrient health.
Detailed description of the invention
Embodiment 1:
A preparation method for nutrition sweetened tomato pulp, concrete operation step is:
(1) select materials: choose fresh look red, be not raw material by comparatively strong, that pulp is plump, juice the is few little tomato of the harm of sick worm, flesh firmness;
(2) clean: tomato is put into rinse bath, washes the impurity on most surface;
(3) blanching peeling: tomato is poured in the hot water of 85-90 DEG C, blanching 3-5 minute, scald and easily depart to epidermis, drag for immediately in cold water and tomato rubbing is removed the peel;
(4) base of a fruit handle, small holes caused by worms are dug up, then are cut in half from centre with pocket knife by shaping, stripping and slicing: after tomato peeling;
(5) cure process: pouring the tomato block cut into concentration is in the limewash of 9%, soaks 4 hours, then carries out rinsing with clear water, until without lime taste;
(6) low sugar boiling and dipping: heat water to 92 DEG C, add fructose, stir and make it dissolve, compound concentration is the liquid glucose of 37%, is heated to boil; Poured into by tomato, boil 40 minutes, adjustment sugar concentration, makes it remain on 45%, pours in dip tank, soak 18 hours;
(7) high candy system and dipping: be the liquid glucose of 68% with fructose compound concentration, adds the malic acid of 0.17%, is heated to boil, poured in pot by impregnated tomato and boil, boiling 40 minutes, period added 1 fructose every 5 minutes, when making sugar concentration finally reach 85%, stop heating; Treat that liquid glucose temperature drops to 36 DEG C, add a small amount of cloves and lemon syrup, stir evenly, soak 20-22 hour;
(8) dry: tomato is pulled out, drains the liquid glucose of attachment, then it is placed on bamboo grid equably, dry under putting into 78 DEG C of drying rooms, smoke 4 hours, manually fall to coil up and down, continue oven dry 12 hours, until touch unconsciously moist, flexible with hand, sweetened tomato pulp;
(9) pack: arranged by sweetened tomato pulp shaping, packaging is finished product.
Embodiment 2:
A preparation method for nutrition sweetened tomato pulp, concrete operation step is:
(1) select materials: choose fresh look red, be not raw material by comparatively strong, that pulp is plump, juice the is few little tomato of the harm of sick worm, flesh firmness;
(2) clean: tomato is put into rinse bath, washes the impurity on most surface;
(3) blanching peeling: tomato is poured in the hot water of 108 DEG C, blanching 25s, scald and easily depart to epidermis, drag for immediately in cold water and tomato rubbing is removed the peel;
(4) base of a fruit handle, small holes caused by worms are dug up, then are cut in half from centre with pocket knife by shaping, stripping and slicing: after tomato peeling;
(5) cure process: pouring the tomato block cut into concentration is in the limewash of 7%, soaks 12 hours, then carries out rinsing with clear water, until without lime taste;
(6) low sugar boiling and dipping: heat water to 78 DEG C, add glucose, stir and make it dissolve, compound concentration is the liquid glucose of 43%, is heated to boil; Poured into by tomato, boil 40 minutes, adjustment sugar concentration, makes it remain on 48%, pours in dip tank, soak 24 hours;
(7) high candy system and dipping: be the liquid glucose of 70% with maltose compound concentration, adds the citric acid of 0.5%, is heated to boil, poured in pot by impregnated tomato and boil, boiling 60 minutes, period added 1 maltose every 6 minutes, when making sugar concentration finally reach 88%, stop heating; Treat that liquid glucose temperature drops to 35 DEG C, add a small amount of Radix Glycyrrhizae and flavoring rose essence, stir evenly, soak 18-20 hour;
(8) dry: tomato is pulled out, drains the liquid glucose of attachment, then it is placed on bamboo grid equably, dry under putting into 68 DEG C of drying rooms, smoke 10 hours, manually fall to coil up and down, continue oven dry 6 hours, until touch unconsciously moist, flexible with hand, sweetened tomato pulp;
(9) pack: arranged by sweetened tomato pulp shaping, packaging is finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of a nutrition sweetened tomato pulp, it is characterized in that: adopt select materials → clean → blanching removes the peel → repairs the processing process of stripping and slicing → cure process → low sugar boiling → dipping → high candy system → dipping → oven dry → shaping → packaging, concrete operation step is:
(1) select materials: choose fresh look red, be not raw material by comparatively strong, that pulp is plump, juice the is few little tomato of the harm of sick worm, flesh firmness;
(2) clean: tomato is put into rinse bath, washes the impurity on most surface;
(3) blanching peeling: tomato is poured in the hot water of 100-102 DEG C, blanching 10-20s, scald and easily depart to epidermis, drag for immediately in cold water and tomato rubbing is removed the peel;
(4) base of a fruit handle, small holes caused by worms are dug up, then are cut in half from centre with pocket knife by shaping, stripping and slicing: after tomato peeling;
(5) cure process: pouring the tomato block cut into concentration is in the limewash of 2%-3%, soaks 6-7 hour, then carries out rinsing with clear water, until without lime taste;
(6) low sugar boiling and dipping: heat water to 85 DEG C, add sucrose, stir and make it dissolve, compound concentration is the liquid glucose of 40%-45%, is heated to boil; Poured into by tomato, boil 28-35 minute, adjustment sugar concentration, makes it remain on 35%-40%, pours in dip tank, soaks 42-46 hour;
(7) high candy system and dipping: be the liquid glucose of 65% with sucrose compound concentration, add the citric acid of 0.35%-0.45%, be heated to boil, again impregnated tomato is poured in pot and boil, boiling 45-50 minute, period added 1 sucrose every 10-15 minute, when making sugar concentration finally reach 75%-80%, stopped heating; Treat that liquid glucose temperature drops to 45-50 DEG C, add a small amount of honey and lemon extract, stir evenly, soak 26-28 hour;
(8) dry: tomato is pulled out, drains the liquid glucose of attachment, then it is placed on bamboo grid equably, dry under putting into 70-75 DEG C of drying room, smoke 5-7 hour, manually fall to coil up and down, continue to dry 8-10 hour, until touch unconsciously moist, flexible with hand, sweetened tomato pulp;
(9) pack: arranged by sweetened tomato pulp shaping, packaging is finished product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381571A (en) * | 2014-11-25 | 2015-03-04 | 彭超昀莉 | Preparation method of nutritional tomato preserved fruit |
| CN106562296A (en) * | 2016-11-15 | 2017-04-19 | 张振平 | Manufacture method of iced honey cherry tomatoes |
| CN107996802A (en) * | 2017-11-19 | 2018-05-08 | 梁春林 | A kind of more flavoured candied tomatos |
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| CN104381571A (en) * | 2014-11-25 | 2015-03-04 | 彭超昀莉 | Preparation method of nutritional tomato preserved fruit |
| CN106562296A (en) * | 2016-11-15 | 2017-04-19 | 张振平 | Manufacture method of iced honey cherry tomatoes |
| CN107996802A (en) * | 2017-11-19 | 2018-05-08 | 梁春林 | A kind of more flavoured candied tomatos |
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