CN104473110A - Method for processing sauced tomato flakes - Google Patents
Method for processing sauced tomato flakes Download PDFInfo
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- CN104473110A CN104473110A CN201410732575.2A CN201410732575A CN104473110A CN 104473110 A CN104473110 A CN 104473110A CN 201410732575 A CN201410732575 A CN 201410732575A CN 104473110 A CN104473110 A CN 104473110A
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- tomato
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- 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 6
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
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- 238000009924 canning Methods 0.000 description 1
- 230000003130 cardiopathic effect Effects 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
- 235000012661 lycopene Nutrition 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 208000015486 malignant pancreatic neoplasm Diseases 0.000 description 1
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- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000020717 oral cavity carcinoma Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002265 prevention Effects 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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Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for processing sauced tomato flakes, and belongs to the field of food processing. The method is characterized by comprising the following technological processes: pre-treating; bagging, and draining off; saucing; and stirring materials. The method has the beneficial effects that the sauced tomato flakes are smooth in color and luster, sour, sweet and delicious, and fine and soft in taste, have unique sour and sweet flavors of tomatoes, are rich in a plurality of nutrient substances such as vitamin and minerals, easy to absorb by a human body, and conducive to enhancement of the immune function of organisms, are capable of promoting the production of body fluid to relieve thirst, tonifying spleen, and helping digestion, have the efficacies of softening blood vessels, lowering pressure, protecting heart, maintaining beauty, keeping young, and preventing and resisting cancers, are purely natural, nutrient and health green food, are convenient to eat and are suitable for people of all ages.
Description
Technical field
The present invention relates to and belong to food processing technology field, especially relate to a kind of processing method of saucing tomato sheet.
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.
Although tomato is of high nutritive value, not easily storing, can realize, to the comprehensive utilization of raw tomatoes material, being not only of high nutritive value for being processed into saucing tomato sheet, all-ages, and have effect of health care, improve again its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem that solution tomato not easily stores, a kind of processing method of saucing tomato sheet is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for saucing tomato sheet, is characterized in that: adopt pretreatment → pack, drain → processing process of saucing → spice, concrete operation step is:
(1) pretreatment: select fresh tomato, after clean by clean water, adopts the peeling of blanching method, be cut into the sheet that 18-20mm is thick again, put into saturated limewater and soak 1-2 hour, pull out and soak 4-6 hour with clear water, per hourly change water once, till there is no lime taste;
(2) pack, drain: loaded by tomato sheet in clean cloth bag, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 35 ㎏ tomato sheet blueberry jam 50 ㎏ soak in cylinders, makes rake every day 2-4 time, sauce bag is stirred up and down, tomato sheet is fully absorbed, tasty, can go out cylinder through 12-14 days;
(4) spice: every 35 ㎏ tomato sheets add sucrose 15 ㎏, glucose syrup 8kg and cloves 500 grams, first sucrose, glucose syrup and cloves are changed into syrup in pot, after cooling, water and be finished product on tomato sheet.
Beneficial effect: product color of the present invention is smooth, sweet and sour taste, delicate mouthfeel, soft, there is the distinctive sour-sweet local flavor of tomato.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, there is effect of softening blood vessel, blood pressure lowering and heart protecting, beautifying face and moistering lotion and cancer-resisting, the pollution-free food of a kind of pure natural, nutrient health, instant, all-ages.
Detailed description of the invention
Embodiment 1
:
A processing method for saucing tomato sheet, concrete operation step is:
(1) pretreatment: select fresh tomato, after clean by clean water, adopts the peeling of blanching method, be cut into the sheet that 12-15mm is thick again, put into saturated limewater and soak 45 minutes, pull out and soak 2-3 hour with clear water, per hourly change water once, till there is no lime taste;
(2) pack, drain: loaded by tomato sheet in clean cloth bag, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 50 ㎏ tomato sheet strawberry jam 50 ㎏ soak in cylinders, makes rake every day 2-4 time, tomato sheet is fully absorbed, tasty, can go out cylinder through 40-45 days;
(4) spice: every 50 ㎏ tomato sheets add maltose 10 ㎏, rock sugar 1kg and 800 gram lemon extract, first maltose, rock sugar and lemon extract are changed into syrup in pot, after cooling, water and be finished product on tomato sheet.
Embodiment 2
:
A processing method for saucing tomato sheet, concrete operation step is:
(1) pretreatment: select fresh tomato, after clean by clean water, adopts the peeling of blanching method, be cut into the sheet that 22-25mm is thick again, put into saturated limewater and soak 4 hours, pull out and soak 8 hours with clear water, per hourly change water once, till there is no lime taste;
(2) pack, drain: loaded by tomato sheet in clean cloth bag, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 100 ㎏ tomato sheet apple jam 75 ㎏ soak in cylinders, makes rake every day 8 times, tomato sheet is fully absorbed, tasty, can go out cylinder through 50-60 days;
(4) spice: every 100 ㎏ tomato sheets add sucrose 15 ㎏, stevia rebaudianum syrup 2.5kg and 500 gram preserved plum essence, first sucrose, stevia rebaudianum syrup and preserved plum essence are changed into syrup in pot, after cooling, water and dry on tomato sheet, sprinkle one deck white sesameseed and be 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. a processing method for saucing tomato sheet, is characterized in that: adopt pretreatment → pack, drain → processing process of saucing → spice, concrete operation step is:
(1) pretreatment: select fresh tomato, after clean by clean water, adopts the peeling of blanching method, be cut into the sheet that 18-20mm is thick again, put into saturated limewater and soak 1-2 hour, pull out and soak 4-6 hour with clear water, per hourly change water once, till there is no lime taste;
(2) pack, drain: loaded by tomato sheet in clean cloth bag, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 35 ㎏ tomato sheet blueberry jam 50 ㎏ soak in cylinders, makes rake every day 2-4 time, sauce bag is stirred up and down, tomato sheet is fully absorbed, tasty, can go out cylinder through 12-14 days;
(4) spice: every 35 ㎏ tomato sheets add sucrose 15 ㎏, glucose syrup 8kg and cloves 500 grams, first sucrose, glucose syrup and cloves are changed into syrup in pot, after cooling, water and be finished product on tomato sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410732575.2A CN104473110A (en) | 2014-12-07 | 2014-12-07 | Method for processing sauced tomato flakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410732575.2A CN104473110A (en) | 2014-12-07 | 2014-12-07 | Method for processing sauced tomato flakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104473110A true CN104473110A (en) | 2015-04-01 |
Family
ID=52747832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410732575.2A Pending CN104473110A (en) | 2014-12-07 | 2014-12-07 | Method for processing sauced tomato flakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473110A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146027A (en) * | 2015-08-08 | 2015-12-16 | 明毅强 | Making method of dried passion fruit slices |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241365A (en) * | 1998-07-09 | 2000-01-19 | 黄惠民 | Candied tomato producing process |
| WO2005065467A1 (en) * | 2004-01-02 | 2005-07-21 | Soo Yeul Lee | Method of manufacturing ketchup in red, green or yellow color using liquid kimchi |
| CN1846511A (en) * | 2005-04-15 | 2006-10-18 | 王汉红 | Dewatered tomato and its prepn process |
| CN1911092A (en) * | 2005-08-11 | 2007-02-14 | 邱森庆 | Vegetables pickled with tomato and whole soybean product |
| CN101690571A (en) * | 2009-09-30 | 2010-04-07 | 华南理工大学 | Cherry tomato preserved product and production method thereof |
| CN103609816A (en) * | 2013-11-18 | 2014-03-05 | 北海市蔬菜研究所 | Production method of sliced preserved tomato |
| CN103783154A (en) * | 2012-10-29 | 2014-05-14 | 大连鹤菲英博科技有限公司 | Method for chemical storage of tomatoes |
| CN103989127A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled tomato and novel preparation method thereof |
-
2014
- 2014-12-07 CN CN201410732575.2A patent/CN104473110A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241365A (en) * | 1998-07-09 | 2000-01-19 | 黄惠民 | Candied tomato producing process |
| WO2005065467A1 (en) * | 2004-01-02 | 2005-07-21 | Soo Yeul Lee | Method of manufacturing ketchup in red, green or yellow color using liquid kimchi |
| CN1846511A (en) * | 2005-04-15 | 2006-10-18 | 王汉红 | Dewatered tomato and its prepn process |
| CN1911092A (en) * | 2005-08-11 | 2007-02-14 | 邱森庆 | Vegetables pickled with tomato and whole soybean product |
| CN101690571A (en) * | 2009-09-30 | 2010-04-07 | 华南理工大学 | Cherry tomato preserved product and production method thereof |
| CN103783154A (en) * | 2012-10-29 | 2014-05-14 | 大连鹤菲英博科技有限公司 | Method for chemical storage of tomatoes |
| CN103609816A (en) * | 2013-11-18 | 2014-03-05 | 北海市蔬菜研究所 | Production method of sliced preserved tomato |
| CN103989127A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled tomato and novel preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 曾强: "《花色小食品加工法 修订版（下》", 31 May 2001 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146027A (en) * | 2015-08-08 | 2015-12-16 | 明毅强 | Making method of dried passion fruit slices |
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