CN104431954A - Blending method of tomato paste - Google Patents
Blending method of tomato paste Download PDFInfo
- Publication number
- CN104431954A CN104431954A CN201310473280.3A CN201310473280A CN104431954A CN 104431954 A CN104431954 A CN 104431954A CN 201310473280 A CN201310473280 A CN 201310473280A CN 104431954 A CN104431954 A CN 104431954A
- Authority
- CN
- China
- Prior art keywords
- grams
- steel container
- tomato paste
- weight
- blending method
- 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.)
- Pending
Links
- 235000015113 tomato pastes and purées Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 4
- 238000002156 mixing Methods 0.000 title abstract 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 9
- 239000010959 steel Substances 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000010499 rapseed oil Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 229910001220 stainless steel Inorganic materials 0.000 abstract 3
- 239000010935 stainless steel Substances 0.000 abstract 3
- 239000004480 active ingredient Substances 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241000227653 Lycopersicon Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a blending method of tomato paste, which belongs to the field of tomato paste production and can effectively overcome the defects that the common tomato paste is single in taste and a user has poor mouthfeel. The blending method comprises the following steps: placing tomatoes into water and cleanly washing, then agitating into fine pulp, filling into a first stainless steel container for later use; washing 50g of red peppers once with water, cutting the red peppers into 3mm-thick circles with a knife, dicing the following active ingredients by weight: 10g of ginger, 5g of garlic, 15g of chives and 2g of cablin patchouli herb into grains with the knife, and placing into a second stainless steel container for later use; pouring 10kg of vegetable oil into a boiler and heating and boiling, then adding the following active ingredients by weight: 200g of rice flour, 100g of soybean flour, 50g of sauce and 10g of edible salt, then evenly stirring with a spoon and removing from heat, and filling into a third stainless steel container for later use; and pouring the raw materials in the three containers into an agitator, and then adding 300g by weight of white granulated sugar and 2g by weight of essence and evenly agitating. The blending method is mainly used for producing tomato paste.
Description
Technical field the present invention relates to a kind of modulator approach of catsup.
Background technology tomato be a kind of nutritional labeling than more rich vegetables, can work as vegetables eat, fruit can be worked as again and eat, and tomato can also make catsup, but general catsup has such shortcoming, be exactly that general catsup taste is more single, it is poor that user eats mouthfeel.
Summary of the invention the object of the invention is the modulator approach that will provide a kind of catsup, and it is more single that it effectively can solve general catsup taste, and user eats the poor shortcoming of mouthfeel.
The object of the present invention is achieved like this: a kind of modulator approach of catsup, put in water by 10 kilograms of tomatoes and clean up, and then put in the middle of mixer by tomato and stir into screened stock, and be encased in first rustless steel container for subsequent use; With water, 50 grams of hot red peppers are cleaned one time, then hot red pepper is cut into the circle of 3 millimeters thick with cutter, then with cutter, 10 grams of gingers, 5 grams of garlics, 15 grams of chives, 2 grams of wrinkled giant hyssops are cut into particulate, put into second rustless steel container for subsequent use; 10 kilograms of rape oils are poured in pot and heats boiled, then add 200 grammeter powder, 100 grams of bean powderes, 50 grams of soy sauce, 10 grams of salt, off the pot after then stirring with spoon, load in the 3rd rustless steel container for subsequent use; Raw material in 3 containers is poured in the middle of mixer together, stirs after then adding 300 grams of white sugar, 2 grams of essence.
A modulator approach for catsup, this product has advantage that is nutritious, comfortable taste, and facilitates user to eat at any time.
Detailed description of the invention
Composition of raw materials: tomato 10 kilograms, hot red pepper 50 grams, 10 grams, ginger, 5 grams, garlic, chive 15 grams, wrinkled giant hyssop 2 grams, rape oil 10 kilograms, 200 grams, ground rice, bean powder 100 grams, 50 grams, soy sauce, salt 10 grams, white sugar 300 grams, 2 grams, essence.
Production method:
10 kilograms of tomatoes are put in water and cleans up, then tomato is put in the middle of mixer and stir into screened stock, and be encased in first rustless steel container for subsequent use.
With water, 50 grams of hot red peppers are cleaned one time, then hot red pepper is cut into the circle of 3 millimeters thick with cutter, then with cutter, 10 grams of gingers, 5 grams of garlics, 15 grams of chives, 2 grams of wrinkled giant hyssops are cut into particulate, put into second rustless steel container for subsequent use.
10 kilograms of rape oils are poured in pot and heats boiled, then add 200 grammeter powder, 100 grams of bean powderes, 50 grams of soy sauce, 10 grams of salt, off the pot after then stirring with spoon, load in the 3rd rustless steel container for subsequent use.
Raw material in 3 containers is poured in the middle of mixer together, stirs after then adding 300 grams of white sugar, 2 grams of essence.
With vial, the catsup modulated is packaged, pack 350 grams for every bottle.
Claims (1)
1. a modulator approach for catsup, is characterized in that: put in water by 10 kilograms of tomatoes and clean up, and is then put in the middle of mixer by tomato and stirs into screened stock, and be encased in first rustless steel container for subsequent use; With water, 50 grams of hot red peppers are cleaned one time, then hot red pepper is cut into the circle of 3 millimeters thick with cutter, then with cutter, 10 grams of gingers, 5 grams of garlics, 15 grams of chives, 2 grams of wrinkled giant hyssops are cut into particulate, put into second rustless steel container for subsequent use; 10 kilograms of rape oils are poured in pot and heats boiled, then add 200 grammeter powder, 100 grams of bean powderes, 50 grams of soy sauce, 10 grams of salt, off the pot after then stirring with spoon, load in the 3rd rustless steel container for subsequent use; Raw material in 3 containers is poured in the middle of mixer together, stirs after then adding 300 grams of white sugar, 2 grams of essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310473280.3A CN104431954A (en) | 2013-09-24 | 2013-09-24 | Blending method of tomato paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310473280.3A CN104431954A (en) | 2013-09-24 | 2013-09-24 | Blending method of tomato paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431954A true CN104431954A (en) | 2015-03-25 |
Family
ID=52879301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310473280.3A Pending CN104431954A (en) | 2013-09-24 | 2013-09-24 | Blending method of tomato paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431954A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824625A (en) * | 2015-04-16 | 2015-08-12 | 陈小洁 | Corn and tomato sauce |
| CN105962306A (en) * | 2016-05-09 | 2016-09-28 | 温州市顶诺食品有限公司 | Black pepper fruit sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5715077A (en) * | 1994-09-19 | 1998-02-03 | Vlsi Technology, Inc. | Multi-mode infrared input/output interface |
| CN101099564A (en) * | 2007-07-16 | 2008-01-09 | 江南大学 | Edible seasoning sauce product and preparation method based on tomato, garlic and onion |
| CN101124984A (en) * | 2007-09-25 | 2008-02-20 | 贵州神奇集团控股有限公司 | Tomato soy sauce containing high content lycopene |
| CN102028187A (en) * | 2010-12-04 | 2011-04-27 | 江南大学 | Method for preparing homogeneous tomato sauce with high dietary fiber content |
| CN102845731A (en) * | 2012-09-18 | 2013-01-02 | 黎卫琼 | Preparation method of flavored tomato sauce |
| CN102919815A (en) * | 2012-11-07 | 2013-02-13 | 王培明 | Preparation method of tomato chili sauce |
-
2013
- 2013-09-24 CN CN201310473280.3A patent/CN104431954A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5715077A (en) * | 1994-09-19 | 1998-02-03 | Vlsi Technology, Inc. | Multi-mode infrared input/output interface |
| CN101099564A (en) * | 2007-07-16 | 2008-01-09 | 江南大学 | Edible seasoning sauce product and preparation method based on tomato, garlic and onion |
| CN101124984A (en) * | 2007-09-25 | 2008-02-20 | 贵州神奇集团控股有限公司 | Tomato soy sauce containing high content lycopene |
| CN102028187A (en) * | 2010-12-04 | 2011-04-27 | 江南大学 | Method for preparing homogeneous tomato sauce with high dietary fiber content |
| CN102845731A (en) * | 2012-09-18 | 2013-01-02 | 黎卫琼 | Preparation method of flavored tomato sauce |
| CN102919815A (en) * | 2012-11-07 | 2013-02-13 | 王培明 | Preparation method of tomato chili sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824625A (en) * | 2015-04-16 | 2015-08-12 | 陈小洁 | Corn and tomato sauce |
| CN105962306A (en) * | 2016-05-09 | 2016-09-28 | 温州市顶诺食品有限公司 | Black pepper fruit sauce and preparation method thereof |
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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: 20150325 |
|
| WD01 | Invention patent application deemed withdrawn after publication |