CN106072452A - A kind of prebiotics tomato sauce and preparation method thereof - Google Patents
A kind of prebiotics tomato sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106072452A CN106072452A CN201610526446.7A CN201610526446A CN106072452A CN 106072452 A CN106072452 A CN 106072452A CN 201610526446 A CN201610526446 A CN 201610526446A CN 106072452 A CN106072452 A CN 106072452A
- Authority
- CN
- China
- Prior art keywords
- sauce
- parts
- fructus lycopersici
- lycopersici esculenti
- prebiotics
- 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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- 235000015067 sauces Nutrition 0.000 title claims abstract description 39
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 25
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 229930182830 galactose Natural products 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 229920001353 Dextrin Polymers 0.000 claims abstract description 8
- 239000004375 Dextrin Substances 0.000 claims abstract description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019425 dextrin Nutrition 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 4
- 241000227653 Lycopersicon Species 0.000 claims abstract 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 10
- 239000010985 leather Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000007738 vacuum evaporation Methods 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 244000061458 Solanum melongena Species 0.000 claims description 5
- 235000002597 Solanum melongena Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group 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
- 235000019498 Walnut oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 239000008170 walnut oil Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 229960003487 xylose Drugs 0.000 claims 2
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000027244 Dysbiosis Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000028017 Psychotic disease Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007140 dysbiosis Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 208000024891 symptom Diseases 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 present invention relates to a kind of tomato sauce that with the addition of prebiotics, raw material includes: resistant dextrin 25 parts, oligofructose 36 parts, oligomeric xylose 0.5 1 parts, oligomeric galactose 0.5 1 parts, Fructus Lycopersici esculenti sauce 20 30 parts, 17 25 parts of water, starch 1.5 2.5 parts, Sal 4 10 parts, citric acid 0.2 0.5 parts, edible oil 58 parts, sweetening material 35 parts.The preparation method of this kind of tomato sauce comprises the following steps: first, weighs resistant dextrin, oligofructose, oligomeric xylose, oligomeric galactose mixing, obtains prebiotic first wife material, standby.Heat the water to 60 80 DEG C, add Fructus Lycopersici esculenti sauce, starch, edible oil, citric acid while stirring, to being completely dissolved.Add, after being cooled to room temperature after adding Sal, sweetening material, the prebiotics dispensing previously prepared, fully stir evenly.Finally, deployed sauce being pumped into temporary storage tank, then to be pumped into tube heater 80 85 DEG C heating canned for sauce.Feature of the present invention is to add multiple prebiotics dispensing in Fructus Lycopersici esculenti flavouring agent, makes to add in the dish of the cooking a certain amount of prebiotics, thus reaches the purpose of health care.
Description
Technical field
The present invention relates to a kind of Fructus Lycopersici esculenti flavouring agent with health care, be specifically related to a kind of Fructus Lycopersici esculenti that with the addition of prebiotics
Beans.
Background technology
The 4th Chinese residents nutrition and health survey of issue is combined according to health ministry, the Department of Science and Technology and State Statistics Bureau
Data show, Dysbiosis the malnutrition caused is becoming one of healthy biggest threat of China's Public nutrition.Cause
This, improve human health level, it is necessary to from the beginning of the Tiny ecosystem improving intestinal.And prebiotics can activate and the benefit in increment human body
Raw bacterium, thus reach to promote microecological balance, improve the effect of community nutrition.The prebiotics effect delivered is: alleviate just
Secret symptom, intestinal tract disease of preventing and alleviate, balance enteral Tiny ecosystem, reduction serum lipid concentrations, alleviation psychosis, promotion ore deposit
Material absorbing, enhancing immune system, slow down aging.
Summary of the invention
The technical problem to be solved is: provide a kind of tomato sauce that with the addition of prebiotics.
For solving the problems referred to above the technical solution used in the present invention it is: resistant dextrin 2-5 part, oligofructose 3-6 part, oligomeric
Xylose 0.5-1 part, oligomeric galactose 0.5-1 part, Fructus Lycopersici esculenti sauce 20-30 part, water 17-25 part, starch 1.5-2.5 part, Sal 4-
10 parts, citric acid 0.2-0.5 part, edible oil 5-8 part, sweetening material 3-5 part.
As a kind of preferred version, described edible oil is the one of olive oil, walnut oil, Oleum Arachidis hypogaeae semen.
As a kind of preferred version, described flavouring agent is white sugar or brown sugar.
Further, the manufacture method of described Fructus Lycopersici esculenti sauce is following steps:
Step one, uses clear water to clean mature tomato, removes fruit end, drains back water；
Step 2, by clean Fructus Lycopersici esculenti from double cutting of fruit center line, takes out Tomato Seed, is separated with seed by belt leather sarcocarp；
Step 3, uses belt leather sarcocarp microwave deactivation of enzyme equipment to process 30 s in 6 Kw, sends into disintegrating machine the most while hot and carry out heat
Broken, then use sieve aperture respectively Ф 0.8 mm, Ф 0.6 the three roads making beating refiners of mm and Ф 0.4 mm to carry out making beating refined,
Obtain Fructus Lycopersici esculenti serosity and peel of Fructus Lycopersici esculenti respectively；
Step 4, is 1 mm by defecator or the filter cloth aperture that a small amount of Fructus Lycopersici esculenti juice taken out of except seed process employing mesh is 1 mm
Centrifugal device be collected, it is thus achieved that Fructus Lycopersici esculenti juice；
Step 5, is first 12 g/100g by Fructus Lycopersici esculenti juice vacuum evaporation to solid content, then obtain with step 3 kind
Eggplant serosity mixes, and vacuum evaporation to solid content is 18 g/100g 20 g/100g, it is thus achieved that Fructus Lycopersici esculenti sauce.
The preparation method of this kind of tomato sauce specifically includes following steps:
Step one, weighs resistant dextrin, oligofructose, oligomeric xylose, oligomeric galactose mixing, obtains prebiotic first wife material, standby；
Step 2, heats the water to 60-80 DEG C, adds Fructus Lycopersici esculenti sauce, starch, edible oil, citric acid while stirring, to the most molten
Solve；
Step 3, is cooled to room temperature after adding Sal, sweetening material；
Step 4, adds the prebiotics dispensing that step one prepares, fully stirs evenly；
Step 5, pumps into temporary storage tank by deployed sauce, and then sauce is pumped into 80-85 DEG C of heating tank of tube heater
Dress.
Detailed description of the invention
Embodiment one
Step one, uses clear water to clean mature tomato, removes fruit end, drains back water；
Step 2, by clean Fructus Lycopersici esculenti from double cutting of fruit center line, takes out Tomato Seed, is separated with seed by belt leather sarcocarp；
Step 3, uses belt leather sarcocarp microwave deactivation of enzyme equipment to process 30 s in 6 Kw, sends into disintegrating machine the most while hot and carry out heat
Broken, then use sieve aperture respectively Ф 0.8 mm, Ф 0.6 the three roads making beating refiners of mm and Ф 0.4 mm to carry out making beating refined,
Obtain Fructus Lycopersici esculenti serosity and peel of Fructus Lycopersici esculenti respectively；
Step 4, is 1 mm by defecator or the filter cloth aperture that a small amount of Fructus Lycopersici esculenti juice taken out of except seed process employing mesh is 1 mm
Centrifugal device be collected, it is thus achieved that Fructus Lycopersici esculenti juice；
Step 5, is first 12 g/100g by Fructus Lycopersici esculenti juice vacuum evaporation to solid content, then obtain with step 3 kind
Eggplant serosity mixes, and vacuum evaporation to solid content is 18 g/100g 20 g/100g, it is thus achieved that Fructus Lycopersici esculenti sauce；
Step 6, weighs resistant dextrin 2 parts, oligofructose 6 parts, oligomeric xylose 0.5 part, oligomeric galactose 1 part mixing, obtains prebiotic
Unit's dispensing；
Step 7, heats the water to 60 DEG C, adds Fructus Lycopersici esculenti sauce 20 parts, starch 2.5 parts, 8 parts of olive oil, citric acid while stirring
0.2 part, to being completely dissolved；
Step 8, is cooled to room temperature after adding Sal 10 parts, white sugar 5 parts；
Step 9, adds the prebiotics dispensing that step one prepares, fully stirs evenly；
Step 10, pumps into temporary storage tank by deployed sauce, and then to be pumped into tube heater 80 DEG C heating canned for sauce.
Embodiment two
Step one, uses clear water to clean mature tomato, removes fruit end, drains back water；
Step 2, by clean Fructus Lycopersici esculenti from double cutting of fruit center line, takes out Tomato Seed, is separated with seed by belt leather sarcocarp；
Step 3, uses belt leather sarcocarp microwave deactivation of enzyme equipment to process 30 s in 6 Kw, sends into disintegrating machine the most while hot and carry out heat
Broken, then use sieve aperture respectively Ф 0.8 mm, Ф 0.6 the three roads making beating refiners of mm and Ф 0.4 mm to carry out making beating refined,
Obtain Fructus Lycopersici esculenti serosity and peel of Fructus Lycopersici esculenti respectively；
Step 4, is 1 mm by defecator or the filter cloth aperture that a small amount of Fructus Lycopersici esculenti juice taken out of except seed process employing mesh is 1 mm
Centrifugal device be collected, it is thus achieved that Fructus Lycopersici esculenti juice；
Step 5, is first 12 g/100g by Fructus Lycopersici esculenti juice vacuum evaporation to solid content, then obtain with step 3 kind
Eggplant serosity mixes, and vacuum evaporation to solid content is 18 g/100g 20 g/100g, it is thus achieved that Fructus Lycopersici esculenti sauce；
Step 6, weighs resistant dextrin 3 parts, oligofructose 5 parts, oligomeric xylose 0.8 part, oligomeric galactose 0.7 part mixing, benefits
Raw unit dispensing；
Step 7, heats the water to 70 DEG C, adds Fructus Lycopersici esculenti sauce 25 parts, starch 2 parts, walnut oil 6 parts, citric acid while stirring
0.3 part, to being completely dissolved；
Step 8, is cooled to room temperature after adding Sal 6 parts, white sugar 4 parts；
Step 9, adds the prebiotics dispensing that step one prepares, fully stirs evenly；
Step 10, pumps into temporary storage tank by deployed sauce, and then to be pumped into tube heater 82 DEG C heating canned for sauce.
Embodiment three
Step one, uses clear water to clean mature tomato, removes fruit end, drains back water；
Step 2, by clean Fructus Lycopersici esculenti from double cutting of fruit center line, takes out Tomato Seed, is separated with seed by belt leather sarcocarp；
Step 3, uses belt leather sarcocarp microwave deactivation of enzyme equipment to process 30 s in 6 Kw, sends into disintegrating machine the most while hot and carry out heat
Broken, then use sieve aperture respectively Ф 0.8 mm, Ф 0.6 the three roads making beating refiners of mm and Ф 0.4 mm to carry out making beating refined,
Obtain Fructus Lycopersici esculenti serosity and peel of Fructus Lycopersici esculenti respectively；
Step 4, is 1 mm by defecator or the filter cloth aperture that a small amount of Fructus Lycopersici esculenti juice taken out of except seed process employing mesh is 1 mm
Centrifugal device be collected, it is thus achieved that Fructus Lycopersici esculenti juice；
Step 5, is first 12 g/100g by Fructus Lycopersici esculenti juice vacuum evaporation to solid content, then obtain with step 3 kind
Eggplant serosity mixes, and vacuum evaporation to solid content is 18 g/100g 20 g/100g, it is thus achieved that Fructus Lycopersici esculenti sauce；
Step 6, weighs resistant dextrin 5 parts, oligofructose 3 parts, oligomeric xylose 1 part, oligomeric galactose 0.5 part mixing, obtains prebiotic
Unit's dispensing；
Step 7, heats the water to 80 DEG C, adds Fructus Lycopersici esculenti sauce 30 parts, starch 1.5 parts, Oleum Arachidis hypogaeae semen 5 parts, citric acid while stirring
0.5 part, to being completely dissolved；
Step 8, is cooled to room temperature after adding Sal 4 parts, 3 parts of brown sugar；
Step 9, adds the prebiotics dispensing that step one prepares, fully stirs evenly；
Step 10, pumps into temporary storage tank by deployed sauce, and then to be pumped into tube heater 85 DEG C heating canned for sauce.
Claims (5)
1. a prebiotics tomato sauce, its feature includes following components: resistant dextrin 2-5 part, oligofructose 3-6 part, oligomeric wood
Sugar 0.5-1 part, oligomeric galactose 0.5-1 part, Fructus Lycopersici esculenti sauce 20-30 part, water 17-25 part, starch 1.5-2.5 part, Sal 4-10
Part, citric acid 0.2-0.5 part, edible oil 5-8 part, sweetening material 3-5 part.
2. prebiotics tomato sauce as claimed in claim 1 a kind of, it is characterised in that: described edible oil be olive oil, walnut oil,
The one of Oleum Arachidis hypogaeae semen.
3. a kind of prebiotics tomato sauce as claimed in claim 1, it is characterised in that: described flavouring agent is white sugar or brown sugar.
4. prebiotics tomato sauce as claimed in claim 1 a kind of, it is characterised in that: the manufacture method of described Fructus Lycopersici esculenti sauce be with
Lower step:
Step one, uses clear water to clean mature tomato, removes fruit end, drains back water；
Step 2, by clean Fructus Lycopersici esculenti from double cutting of fruit center line, takes out Tomato Seed, is separated with seed by belt leather sarcocarp；
Step 3, uses belt leather sarcocarp microwave deactivation of enzyme equipment to process 30 s in 6 Kw, sends into disintegrating machine the most while hot and carry out heat
Broken, then use sieve aperture respectively Ф 0.8 mm, Ф 0.6 the three roads making beating refiners of mm and Ф 0.4 mm to carry out making beating refined,
Obtain Fructus Lycopersici esculenti serosity and peel of Fructus Lycopersici esculenti respectively；
Step 4, is 1 mm by defecator or the filter cloth aperture that a small amount of Fructus Lycopersici esculenti juice taken out of except seed process employing mesh is 1 mm
Centrifugal device be collected, it is thus achieved that Fructus Lycopersici esculenti juice；
Step 5, is first 12 g/100g by Fructus Lycopersici esculenti juice vacuum evaporation to solid content, then obtain with step 3 kind
Eggplant serosity mixes, and vacuum evaporation to solid content is 18 g/100g 20 g/100g, it is thus achieved that Fructus Lycopersici esculenti sauce.
The preparation method of a kind of prebiotics tomato sauce the most as claimed in claim 1, it is characterised in that comprise the following steps:
Step one, weighs resistant dextrin, oligofructose, oligomeric xylose, oligomeric galactose mixing, obtains prebiotic first wife material, standby；
Step 2, heats the water to 60-80 DEG C, adds Fructus Lycopersici esculenti sauce, starch, edible oil, citric acid while stirring, to the most molten
Solve；
Step 3, is cooled to room temperature after adding Sal, sweetening material；
Step 4, adds the prebiotics dispensing that step one prepares, fully stirs evenly；
Step 5, pumps into temporary storage tank by deployed sauce, and then sauce is pumped into 80-85 DEG C of heating tank of tube heater
Dress.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610526446.7A CN106072452A (en) | 2016-07-06 | 2016-07-06 | A kind of prebiotics tomato sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610526446.7A CN106072452A (en) | 2016-07-06 | 2016-07-06 | A kind of prebiotics tomato sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072452A true CN106072452A (en) | 2016-11-09 |
Family
ID=57213356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610526446.7A Pending CN106072452A (en) | 2016-07-06 | 2016-07-06 | A kind of prebiotics tomato sauce and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106072452A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927723A (en) * | 2017-12-12 | 2018-04-20 | 徐州鑫珂食品有限公司 | A kind of goose sauce and preparation method thereof |
| CN112006254A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Lobster seasoning and preparation method thereof |
| WO2020263992A1 (en) * | 2019-06-28 | 2020-12-30 | Corn Products Development, Inc. | Fruit preps and other sweet sauces comprising sugar reduction solutions and starch |
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| CN102028133A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Fermented tomato sauce and preparation method thereof |
| RU2464900C1 (en) * | 2011-09-21 | 2012-10-27 | Олег Иванович Квасенков | Method for production of preserves "oysters in tomato sauce" |
| CN103876122A (en) * | 2014-03-14 | 2014-06-25 | 广东佳隆食品股份有限公司 | Tomato sauce with high dietary fiber and production method of tomato sauce |
| CN104172087A (en) * | 2014-07-02 | 2014-12-03 | 安徽皇厨食品有限公司 | Preparation method for prebiotic compounded chicken essence seasoning |
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2016
- 2016-07-06 CN CN201610526446.7A patent/CN106072452A/en active Pending
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|---|---|---|---|---|
| CN102028133A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Fermented tomato sauce and preparation method thereof |
| RU2464900C1 (en) * | 2011-09-21 | 2012-10-27 | Олег Иванович Квасенков | Method for production of preserves "oysters in tomato sauce" |
| CN103876122A (en) * | 2014-03-14 | 2014-06-25 | 广东佳隆食品股份有限公司 | Tomato sauce with high dietary fiber and production method of tomato sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927723A (en) * | 2017-12-12 | 2018-04-20 | 徐州鑫珂食品有限公司 | A kind of goose sauce and preparation method thereof |
| CN112006254A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Lobster seasoning and preparation method thereof |
| WO2020263992A1 (en) * | 2019-06-28 | 2020-12-30 | Corn Products Development, Inc. | Fruit preps and other sweet sauces comprising sugar reduction solutions and starch |
| CN114072011A (en) * | 2019-06-28 | 2022-02-18 | 玉米产品开发公司 | Fruit preparations and other sweet sauces comprising a sugar-reducing solution and starch |
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