CN105341878A - Canned spicy tomato sauce and preparation method thereof - Google Patents
Canned spicy tomato sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105341878A CN105341878A CN201510808266.3A CN201510808266A CN105341878A CN 105341878 A CN105341878 A CN 105341878A CN 201510808266 A CN201510808266 A CN 201510808266A CN 105341878 A CN105341878 A CN 105341878A
- Authority
- CN
- China
- Prior art keywords
- tomato
- catsup
- taberpsychine
- canned
- parts
- 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
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 73
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000015067 sauces Nutrition 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract 3
- HKVAGGQESSDYDU-UHFFFAOYSA-N 15-ethylidene-13-methyl-19-oxa-3,13-diazapentacyclo[14.3.1.02,10.04,9.012,17]icosa-2(10),4,6,8-tetraene Chemical compound C12COC3CC1C(=CC)CN(C)C2CC1=C3NC2=CC=CC=C12 HKVAGGQESSDYDU-UHFFFAOYSA-N 0.000 claims description 46
- HKVAGGQESSDYDU-OYSPMZIOSA-N anhydrovobasinediol Natural products CC=C1CN(C)[C@H]2Cc3c([nH]c4ccccc34)[C@H]5C[C@@H]1[C@@H]2CO5 HKVAGGQESSDYDU-OYSPMZIOSA-N 0.000 claims description 46
- 241000234314 Zingiber Species 0.000 claims description 20
- 239000002304 perfume Substances 0.000 claims description 18
- 235000013599 spices Nutrition 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 10
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 abstract description 10
- 238000004140 cleaning Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000758706 Piperaceae Species 0.000 abstract 8
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 238000005360 mashing Methods 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000002023 wood Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
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 canned spicy tomato sauce and a preparation method thereof, and the canned spicy tomato sauce is characterized by comprising 30-40 parts of tomatoes, 20-30 parts of alpine peppers, 10-20 parts of edible oil, 5-6 parts of garlic, 5-6 parts of ginger, 3-4 parts of edible salt, 1-2 parts of monosodium glutamate and 0.5-1 part of edible additives, wherein the preparation method of the canned spicy tomato sauce comprises the steps of selecting → cleaning → blanching water → cooling → peeling → mashing → stewing → boiling → canning → sterilizing → sealing, and the process of cleaning the tomatoes and the alpine peppers by using an ozone cleaning machine can effectively remove surface residues, sterilizing and disinfecting, blanching the tomatoes and the alpine peppers with water to excite the fragrance of the tomatoes and the alpine peppers, mashing the tomatoes and the alpine peppers by using a wood stick to better protect nutritional ingredients in the tomatoes and the alpine peppers from being damaged, and enabling the tomatoes and the alpine peppers to mutually absorb, and the tomato and the alpine peppers to be capable of being, The tomato sauce prepared by the method has two flavors of tomato and pepper, and meets the requirements of more people on the flavors. < | 2 >
Description
Technical field
The present invention relates to a kind of catsup and preparation method thereof, particularly relate to peppery catsup of a kind of canned perfume (or spice) and preparation method thereof.
Background technology
Catsup is the sauce shape concentrated product of fresh tomato.In cerise sauce body, the peculiar taste of tool tomato is a kind of featured flavouring, generally not immediate access.Traditional catsup by ripe Fructus Lycopersici esculenti, is formed through concentrated, tinning, sterilization, catsup taste obtained is like this single, nutritional labeling easily runs off after broken, making beating, removing the thick and stiff material such as skin and seed.In view of above-mentioned defect, be necessary that peppery catsup of a kind of canned perfume (or spice) of design and preparation method thereof solves problem in fact.
Summary of the invention
Object of the present invention is exactly to solve above-mentioned deficiency, provides peppery catsup of a kind of canned perfume (or spice) and preparation method thereof, solves the problem that existing catsup taste is single, nutritional labeling easily runs off.
In order to solve the problem, technical scheme of the present invention is the peppery catsup of a kind of canned perfume (or spice), comprises tomato 30-40 part, high taberpsychine 20-30 part, edible oil 10-20 part, garlic 5-6 part, ginger 5-6 part, edible salt 3-4 part, monosodium glutamate 1-2 part, edible additive 0.5-1 part.
The production method of the peppery catsup of canned perfume (or spice) of the present invention is made up of following steps:
1) select, select big and fleshy evenly, the base of a fruit is little, color is scarlet, hardness is suitable for, split the tomato of deformity as raw material without wound;
2) clean, tomato and high taberpsychine are put into ozone clean machine and cleans 30min, then tomato and high taberpsychine are put into flowing water rinse 20min;
3) blanching, puts into hot water and scalds 20-30 second by cleaned tomato and high taberpsychine;
4) cool, the tomato after blanching is put into rapidly cold water and is cooled to normal temperature, taberpsychine high after blanching is pulled out to naturally cool to normal temperature stand-by;
5) remove the peel, manual by cooled tomato epidermis removal;
6) ramming, by ginger, garlic, step 5) tomato that obtains and step 4) the high taberpsychine that obtains puts into stone tank, waddy is used ginger, garlic, tomato and high taberpsychine to be smashed to pieces, when ginger, garlic, tomato and high taberpsychine are smashed to pieces completely, add edible oil, edible salt, monosodium glutamate continuation ramming 20min;
7) leaving standstill, by step 6) catsup that obtains is positioned in refrigerator-freezer and leaves standstill 3-4 hour;
8) boiling, by step 7) catsup that obtains is positioned in pot and boils 50-60min;
9) tinning, until step 8) catsup that obtains loads in the jar of 146 grams/tank specification when being cooled to room temperature;
10) sterilization, treats step 8) catsup that obtains sends in vaporium and carries out high-temperature sterilization;
11) seal, the catsup after sterilization is carried out vacuum seal, gets product.
Further, described step 2) in hot water temperature be 90 DEG C-95 DEG C.
Further, described step 6) in use waddy ramming while use stirring rod constantly to stir.
Further, described step 8) in the temperature that boils be 400 DEG C-450 DEG C.
Beneficial effect of the present invention: use ozone clean machine cleaning tomato and high taberpsychine effectively can remove surface residue; and sterilization, sterilization; tomato and high taberpsychine blanching can be excited tomato and high taberpsychine fragrance; use waddy tomato and high taberpsychine to be smashed to pieces tomato and high taberpsychine can better be protected to smash interior nutritional labeling be not destroyed; and make that tomato and high taberpsychine can absorb mutually, Homogeneous phase mixing, use the catsup of the party's legal system to have tomato and capsicum two kinds of tastes, meet the requirement of more people for taste.
Accompanying drawing explanation
Fig. 1 is the flow chart of the peppery catsup of the canned perfume (or spice) of the present invention and preparation method thereof
Detailed description of the invention
Embodiment 1
The peppery catsup of the canned perfume (or spice) of one as shown in Figure 1, comprises tomato 40 parts, high taberpsychine 30 parts, edible oil 20 parts, garlic 6 parts, 6 parts, ginger, edible salt 4 parts, monosodium glutamate 2 parts, edible additive 1 part.
The production method of the peppery catsup of canned perfume (or spice) of the present invention is made up of following steps:
1) select, select big and fleshy evenly, the base of a fruit is little, color is scarlet, hardness is suitable for, split the tomato of deformity as raw material without wound;
2) clean, tomato and high taberpsychine are put into ozone clean machine and cleans 30min, then tomato and high taberpsychine are put into flowing water rinse 20min;
3) blanching, puts into hot water and scalds 30 seconds by cleaned tomato and high taberpsychine;
4) cool, the tomato after blanching is put into rapidly cold water and is cooled to normal temperature, taberpsychine high after blanching is pulled out to naturally cool to normal temperature stand-by;
5) remove the peel, manual by cooled tomato epidermis removal;
6) ramming, by ginger, garlic, step 5) tomato that obtains and step 4) the high taberpsychine that obtains puts into stone tank, waddy is used ginger, garlic, tomato and high taberpsychine to be smashed to pieces, when ginger, garlic, tomato and high taberpsychine are smashed to pieces completely, add edible oil, edible salt, monosodium glutamate continuation ramming 20min;
7) leaving standstill, by step 6) catsup that obtains is positioned in refrigerator-freezer and leaves standstill 4 hours;
8) boiling, by step 7) catsup that obtains is positioned in pot and boils 60min;
9) tinning, until step 8) catsup that obtains loads in the jar of 146 grams/tank specification when being cooled to room temperature;
10) sterilization, treats step 8) catsup that obtains sends in vaporium and carries out high-temperature sterilization;
11) seal, the catsup after sterilization is carried out vacuum seal, gets product.
Step 2 of the present invention) in hot water temperature be 95 DEG C, described step 6) in use waddy ramming while use stirring rod constantly to stir, described step 8) in the temperature that boils be 450 DEG C.
Embodiment 2
The peppery catsup of the canned perfume (or spice) of one as shown in Figure 1, comprises tomato 35 parts, high taberpsychine 25 parts, edible oil 15 parts, garlic 5.5 parts, 5.5 parts, ginger, edible salt 3.5 parts, monosodium glutamate 1.5 parts, edible additive 0.8 part.
The production method of the peppery catsup of canned perfume (or spice) of the present invention is made up of following steps:
1) select, select big and fleshy evenly, the base of a fruit is little, color is scarlet, hardness is suitable for, split the tomato of deformity as raw material without wound;
2) clean, tomato and high taberpsychine are put into ozone clean machine and cleans 30min, then tomato and high taberpsychine are put into flowing water rinse 20min;
3) blanching, puts into hot water and scalds 25 seconds by cleaned tomato and high taberpsychine;
4) cool, the tomato after blanching is put into rapidly cold water and is cooled to normal temperature, taberpsychine high after blanching is pulled out to naturally cool to normal temperature stand-by;
5) remove the peel, manual by cooled tomato epidermis removal;
6) ramming, by ginger, garlic, step 5) tomato that obtains and step 4) the high taberpsychine that obtains puts into stone tank, waddy is used ginger, garlic, tomato and high taberpsychine to be smashed to pieces, when ginger, garlic, tomato and high taberpsychine are smashed to pieces completely, add edible oil, edible salt, monosodium glutamate continuation ramming 20min;
7) leaving standstill, by step 6) catsup that obtains is positioned in refrigerator-freezer and leaves standstill 3.5 hours;
8) boiling, by step 7) catsup that obtains is positioned in pot and boils 55min;
9) tinning, until step 8) catsup that obtains loads in the jar of 146 grams/tank specification when being cooled to room temperature;
10) sterilization, treats step 8) catsup that obtains sends in vaporium and carries out high-temperature sterilization;
11) seal, the catsup after sterilization is carried out vacuum seal, gets product.
Step 2 of the present invention) in hot water temperature be 93 DEG C, described step 6) in use waddy ramming while use stirring rod constantly to stir, described step 8) in the temperature that boils be 430 DEG C.
Embodiment 3
The peppery catsup of the canned perfume (or spice) of one as shown in Figure 1, comprises tomato 30 parts, high taberpsychine 20 parts, edible oil 10 parts, garlic 5 parts, 5 parts, ginger, edible salt 3 parts, monosodium glutamate 1 part, edible additive 0.5 part.
The production method of the peppery catsup of canned perfume (or spice) of the present invention is made up of following steps:
1) select, select big and fleshy evenly, the base of a fruit is little, color is scarlet, hardness is suitable for, split the tomato of deformity as raw material without wound;
2) clean, tomato and high taberpsychine are put into ozone clean machine and cleans 30min, then tomato and high taberpsychine are put into flowing water rinse 20min;
3) blanching, puts into hot water and scalds 20 seconds by cleaned tomato and high taberpsychine;
4) cool, the tomato after blanching is put into rapidly cold water and is cooled to normal temperature, taberpsychine high after blanching is pulled out to naturally cool to normal temperature stand-by;
5) remove the peel, manual by cooled tomato epidermis removal;
6) ramming, by ginger, garlic, step 5) tomato that obtains and step 4) the high taberpsychine that obtains puts into stone tank, waddy is used ginger, garlic, tomato and high taberpsychine to be smashed to pieces, when ginger, garlic, tomato and high taberpsychine are smashed to pieces completely, add edible oil, edible salt, monosodium glutamate continuation ramming 20min;
7) leaving standstill, by step 6) catsup that obtains is positioned in refrigerator-freezer and leaves standstill 3 hours;
8) boiling, by step 7) catsup that obtains is positioned in pot and boils 50min;
9) tinning, until step 8) catsup that obtains loads in the jar of 146 grams/tank specification when being cooled to room temperature;
10) sterilization, treats step 8) catsup that obtains sends in vaporium and carries out high-temperature sterilization;
11) seal, the catsup after sterilization is carried out vacuum seal, gets product.
Step 2 of the present invention) in hot water temperature be 90 DEG C, described step 6) in use waddy ramming while use stirring rod constantly to stir, described step 8) in the temperature that boils be 400 DEG C.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.
Claims (5)
1. the peppery catsup of canned perfume (or spice), is characterized in that comprising tomato 30-40 part, high taberpsychine 20-30 part, edible oil 10-20 part, garlic 5-6 part, ginger 5-6 part, edible salt 3-4 part, monosodium glutamate 1-2 part, edible additive 0.5-1 part.
2. the peppery catsup preparation method of canned perfume (or spice) according to claim 1, it is characterized in that, the method comprises the following steps:
1) select, select big and fleshy evenly, the base of a fruit is little, color is scarlet, hardness is suitable for, split the tomato of deformity as raw material without wound;
2) clean, tomato and high taberpsychine are put into ozone clean machine and cleans 30min, then tomato and high taberpsychine are put into flowing water rinse 20min;
3) blanching, puts into hot water and scalds 20-30 second by cleaned tomato and high taberpsychine;
4) cool, the tomato after blanching is put into rapidly cold water and is cooled to normal temperature, taberpsychine high after blanching is pulled out to naturally cool to normal temperature stand-by;
5) remove the peel, manual by cooled tomato epidermis removal;
6) ramming, by ginger, garlic, step 5) tomato that obtains and step 4) the high taberpsychine that obtains puts into stone tank, waddy is used ginger, garlic, tomato and high taberpsychine to be smashed to pieces, when ginger, garlic, tomato and high taberpsychine are smashed to pieces completely, add edible oil, edible salt, monosodium glutamate continuation ramming 20min;
7) leaving standstill, by step 6) catsup that obtains is positioned in refrigerator-freezer and leaves standstill 3-4 hour;
8) boiling, by step 7) catsup that obtains is positioned in pot and boils 50-60min;
9) tinning, until step 8) catsup that obtains loads in the jar of 146 grams/tank specification when being cooled to room temperature;
10) sterilization, treats step 8) catsup that obtains sends in vaporium and carries out high-temperature sterilization;
11) seal, the catsup after sterilization is carried out vacuum seal, gets product.
3. the peppery catsup of canned perfume (or spice) as claimed in claim 2, is characterized in that described step 2) in hot water temperature be 90 DEG C-95 DEG C.
4. the peppery catsup of canned perfume (or spice) as claimed in claim 2, is characterized in that described step 6) in use waddy ramming while use stirring rod constantly to stir.
5. the peppery catsup of canned perfume (or spice) as claimed in claim 2, is characterized in that described step 8) in the temperature that boils be 400 DEG C-450 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510808266.3A CN105341878A (en) | 2015-11-20 | 2015-11-20 | Canned spicy tomato sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510808266.3A CN105341878A (en) | 2015-11-20 | 2015-11-20 | Canned spicy tomato sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341878A true CN105341878A (en) | 2016-02-24 |
Family
ID=55318156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510808266.3A Pending CN105341878A (en) | 2015-11-20 | 2015-11-20 | Canned spicy tomato sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341878A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685951A (en) * | 2016-04-19 | 2016-06-22 | 哈尔滨伟平科技开发有限公司 | Ketchup making method |
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|---|---|---|---|---|
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| CN101720912A (en) * | 2008-10-29 | 2010-06-09 | 陈其钢 | Tomato chili sauce |
| CN103637170A (en) * | 2013-12-08 | 2014-03-19 | 王爽 | Manufacturing method of tomato ketchup |
| CN104207098A (en) * | 2013-06-03 | 2014-12-17 | 张月婷 | Making method of tomato-mashed garlic-chili sauce |
| JP2015065813A (en) * | 2013-09-26 | 2015-04-13 | 圭子 中田 | Salsa sauce |
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2015
- 2015-11-20 CN CN201510808266.3A patent/CN105341878A/en active Pending
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|---|---|---|---|---|
| CN1102960A (en) * | 1993-11-25 | 1995-05-31 | 王培元 | Eight-treasure thick chilli sauce and producing method |
| CN101099564A (en) * | 2007-07-16 | 2008-01-09 | 江南大学 | Edible season sauce with tomato, garlic and onion as main material and preparing method |
| CN101720912A (en) * | 2008-10-29 | 2010-06-09 | 陈其钢 | Tomato chili sauce |
| CN104207098A (en) * | 2013-06-03 | 2014-12-17 | 张月婷 | Making method of tomato-mashed garlic-chili sauce |
| JP2015065813A (en) * | 2013-09-26 | 2015-04-13 | 圭子 中田 | Salsa sauce |
| CN103637170A (en) * | 2013-12-08 | 2014-03-19 | 王爽 | Manufacturing method of tomato ketchup |
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| Title |
|---|
| 姚允聪等编著: "《猕猴桃三高栽培技术》", 30 November 1998, 北京农业大学出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105685951A (en) * | 2016-04-19 | 2016-06-22 | 哈尔滨伟平科技开发有限公司 | Ketchup making method |
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Application publication date: 20160224 |