CN107279939A - A kind of catsup and preparation method thereof - Google Patents
A kind of catsup and preparation method thereof Download PDFInfo
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- CN107279939A CN107279939A CN201710683204.3A CN201710683204A CN107279939A CN 107279939 A CN107279939 A CN 107279939A CN 201710683204 A CN201710683204 A CN 201710683204A CN 107279939 A CN107279939 A CN 107279939A
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- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 38
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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 3
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- 239000002253 acid Substances 0.000 description 3
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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 3
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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
- 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
- A23L27/63—Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of catsup and preparation method thereof, belongs to food processing technology field.Include the raw material of following parts by weight：5 15 parts of 300 500 parts of tomato, 30 50 parts of soya bean, 35 parts of yellow rice wine, 50 90 parts of rock sugar, 10 30 parts of rice vinegar, 50 80 parts of bruised ginger, 25 45 parts of violet cabbage, 10 40 parts of salt, 20 40 parts of garlic granule, 30 50 parts of onion, 20 50 parts of peanut and cloves.Its preparation method includes preparing soya bean mixture, and fresh tomato is cooked into peeling mashing, then both and other raw materials are mixed into homogeneous after sieving, then is carried out concentrated sterilization acquisition finished product.Not only mouthfeel is unique for catsup of the present invention, and nutritional ingredient be combined with each other, mutually promoted in violet cabbage, cloves and bruised ginger, can be good at promoting absorption of human body, comprehensive nutrition is suitable for people of all ages.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of catsup and preparation method thereof.
Background technology
Catsup is the sauce shape concentrated product of fresh tomato, and the Yan style is in cerise, has the peculiar taste of tomato, is a kind of rich
The flavouring of characteristic, typically not immediate access.Catsup is allowanced for bark and the thick and stiff thing such as seed by ripe Fructus Lycopersici esculenti through crushing, being beaten, go
After matter, concentrated, tinning, sterilization are formed.Catsup is commonly used for the cooking seasoning of the foods such as fish, meat, be hyperchromic, add acid, help it is fresh,
Yu Xiang seasoning good merchantable brand.The lycopene that catsup contains has functions that diuresis and bacteria growing inhibiting, is excellent anti-oxidant
Agent, can remove the free radical in human body.Lycopene is also inhibited to breast cancer, lung cancer, carcinoma of endometrium, can also resist
Lung cancer and colon cancer.
There are B family vitamins, dietary fiber, mineral matter, protein and natural pectin in catsup in addition to lycopene
Deng being compared with fresh tomato, the nutritional ingredient in catsup is easier to be absorbed by the body.At present, the catsup of in the market is big
The essence and preservative of many excessive additions, have impact on nutrition and the mouthfeel of catsup.The invention discloses a kind of matching somebody with somebody for catsup
Onion end and garlic powder are with the addition of in side, this formula, the digestive function of human body stomach can be more promoted than general Western-style catsup,
People can be met again simultaneously to pursue for the diversification of flavouring taste.
The content of the invention
The present invention provides a kind of catsup, and delicate fragrance is strong, and smooth in taste, comprehensive nutrition is suitable for people of all ages.To realize the present invention
Technical scheme is used in purpose：
A kind of catsup, includes the raw material of following parts by weight：300-500 parts of tomato, 30-50 parts of soya bean, 3-5 parts of yellow rice wine, ice
Sugared 50-90 parts, 10-30 parts of rice vinegar, 50-80 parts of bruised ginger, 25-45 parts of violet cabbage, 10-40 parts of salt, 20-40 parts of garlic granule, onion
5-15 parts of 30-50 parts, 20-50 parts of peanut and cloves.
It is preferred that, described catsup also includes 10-20 parts of five-spice powder.
It is preferred that, described catsup also includes 15-25 parts of pepper powder.
It is preferred that, described 350-450 parts of tomato, 35-45 parts of soya bean, 4-5 parts of yellow rice wine, 60-80 parts of rock sugar, rice vinegar 15-
25 parts, 60-70 parts of bruised ginger, 30-40 parts of violet cabbage, 20-30 parts of salt, 25-35 parts of garlic granule, 35-45 parts of onion, peanut 25-45
8-12 parts of part and cloves.
A kind of preparation method of catsup, its making step is as follows：
(1) after soya bean is cleaned, boiled in boiling water after 5-10 minutes, violet cabbage and cloves are added, 10- is standing and soak for
After 20 minutes, place into and soaked repeatedly in cold water 2-3 hours, drench solid carbon dioxide part, obtain soya bean mixture；
(2) the ripe, tomato of no disease and pests harm is selected, cleans up, is placed in steamer and cooks, remove seed is removed the peel after taking-up；
(3) tomato, bruised ginger, garlic granule, onion, peanut and soya bean mixture are put into the beating equipment for being provided with 30-60 mesh mesh screens
Middle mashing, then sequentially adds rock sugar, rice vinegar, yellow rice wine and salt, stirs, and enters homogeneous in homogenizer, and tomato is made
Mixed soil；
(4) tomato mixed soil is put into pot, seethed with excitement 5-10 minutes after boiling, and be stirred continuously, is then transferred in concentration pan,
When solid content volumetric concentration reaches 70-80%, pour into rustless steel container, sterilized after cooling, it is canned, produce catsup.
It is preferred that, described homogenizer is in 70-85 DEG C of temperature, pressure 20-35MPa conditions homogeneous 2 times.
It is preferred that, pressure 5-10MPa, 65-80 DEG C of temperature are concentrated in described concentration pan.
It is preferred that, the sterilizing carries out high-voltage pulse under the conditions of field strength 60-80kV/cm, burst length 800-1000us
Sterilizing.
The prominent substantive distinguishing features of the present invention and significant progress are：
（1）Raw material selected by the present invention belongs to the category of Seasoning Ingredients, is used by reasonably arranging in pairs or groups, and assigns food and is adapted to
Mouthfeel and taste that general population eats.
（2）Onion and garlic are with the addition of in the tomato sauce formulation of the present invention, people can be more promoted than general Western-style catsup
The digestive function of body stomach, while the diversification that can meet people again for flavouring taste is pursued, makes of inventive formulation
Catsup sweet and sour taste, band sweet tea in acid, containing acid in sweet tea, can improve a poor appetite, eat oiliness long.
（3）Not only mouthfeel is unique for catsup of the present invention, the be combineding with each other of nutritional ingredient, phase in violet cabbage, cloves and bruised ginger
Mutually promote, can be good at promoting absorption of human body, comprehensive nutrition is suitable for people of all ages.
Embodiment
The present invention program is described in further detail with reference to embodiment, the description below merely to explain the present invention, and
Its content is not defined.
Embodiment 1
Raw material：300 parts of tomato, 30 parts of soya bean, 3 parts of yellow rice wine, 50 parts of rock sugar, 10 parts of rice vinegar, 50 parts of bruised ginger, 25 parts of violet cabbage, food
5 parts of 10 parts of salt, 20 parts of garlic granule, 30 parts of onion, 20 parts of peanut and cloves.Its making step is as follows：
(1) after soya bean is cleaned, boiled in boiling water after 10 minutes, violet cabbage and cloves are added, are standing and soak for 10 minutes
Afterwards, place into and soaked repeatedly in cold water 2 hours, drench solid carbon dioxide part, obtain soya bean mixture；
(2) the ripe, tomato of no disease and pests harm is selected, cleans up, is placed in steamer and cooks, remove seed is removed the peel after taking-up；
(3) tomato, bruised ginger, garlic granule, onion, peanut and soya bean mixture are put into and are provided with the beating equipment of 30 mesh mesh screens
Mashing, then sequentially add rock sugar, rice vinegar, yellow rice wine and salt, stir, enter homogeneous in homogenizer, temperature 70 C,
Pressure 35MPa conditions homogeneous 2 times, is made tomato mixed soil；
(4) tomato mixed soil is put into pot, seethed with excitement 10 minutes after boiling, and be stirred continuously, is then transferred in concentration pan, it is dense
65 DEG C of compression pressure 10MPa, temperature, when solid content volumetric concentration is up to 80%, pours into rustless steel container, is gone out after cooling
Bacterium, carries out high-voltage pulse sterilizing under the conditions of field strength 60kV/cm, burst length 1000us, canned, produces catsup.
Embodiment 2
Raw material：500 parts of tomato, 50 parts of soya bean, 5 parts of yellow rice wine, 90 parts of rock sugar, 30 parts of rice vinegar, 80 parts of bruised ginger, 45 parts of violet cabbage, food
15 parts of 40 parts of salt, 40 parts of garlic granule, 50 parts of onion, 10 parts of five-spice powder, 50 parts of peanut and cloves.Its making step is as follows：
(1) after soya bean is cleaned, boiled in boiling water after 5 minutes, violet cabbage and cloves are added, are standing and soak for 20 minutes
Afterwards, place into and soaked repeatedly in cold water 3 hours, drench solid carbon dioxide part, obtain soya bean mixture；
(2) the ripe, tomato of no disease and pests harm is selected, cleans up, is placed in steamer and cooks, remove seed is removed the peel after taking-up；
(3) tomato, bruised ginger, garlic granule, onion, peanut and soya bean mixture are put into and are provided with the beating equipment of 60 mesh mesh screens
Mashing, then sequentially adds rock sugar, rice vinegar, yellow rice wine, five-spice powder and salt, stirs, enter homogeneous in homogenizer, in temperature
85 DEG C of degree, pressure 20MPa conditions homogeneous 2 times, are made tomato mixed soil；
(4) tomato mixed soil is put into pot, seethed with excitement 5 minutes after boiling, and be stirred continuously, is then transferred in concentration pan, concentrated
80 DEG C of pressure 5MPa, temperature, when solid content volumetric concentration is up to 70%, pours into rustless steel container, is sterilized after cooling,
High-voltage pulse sterilizing is carried out under the conditions of field strength 80kV/cm, burst length 800us, it is canned, produce catsup.
Embodiment 3
Raw material：350 parts of tomato, 35 parts of soya bean, 4 parts of yellow rice wine, 60 parts of rock sugar, 15 parts of rice vinegar, 60 parts of bruised ginger, 30 parts of violet cabbage, food
8 parts of 20 parts of salt, 25 parts of garlic granule, 35 parts of onion, 15 parts of pepper powder, 25 parts of peanut and cloves.Its making step is as follows：
(1) after soya bean is cleaned, boiled in boiling water after 8 minutes, violet cabbage and cloves are added, are standing and soak for 18 minutes
Afterwards, place into and soaked repeatedly in cold water 2 hours, drench solid carbon dioxide part, obtain soya bean mixture；
(2) the ripe, tomato of no disease and pests harm is selected, cleans up, is placed in steamer and cooks, remove seed is removed the peel after taking-up；
(3) tomato, bruised ginger, garlic granule, onion, peanut and soya bean mixture are put into and are provided with the beating equipment of 40 mesh mesh screens
Mashing, then sequentially adds rock sugar, rice vinegar, pepper powder, yellow rice wine and salt, stirs, enter homogeneous in homogenizer, in temperature
75 DEG C of degree, pressure 30MPa conditions homogeneous 2 times, are made tomato mixed soil；
(4) tomato mixed soil is put into pot, seethed with excitement 8 minutes after boiling, and be stirred continuously, is then transferred in concentration pan, concentrated
Pressure 7MPa, temperature 70 C, when solid content volumetric concentration is up to 75%, pours into rustless steel container, are sterilized after cooling,
High-voltage pulse sterilizing is carried out under the conditions of field strength 70kV/cm, burst length 900us, it is canned, produce catsup.
Embodiment 4
Raw material：450 parts of tomato, 45 parts of soya bean, 5 parts of yellow rice wine, 80 parts of rock sugar, 25 parts of rice vinegar, 70 parts of bruised ginger, 40 parts of violet cabbage, food
12 parts of 30 parts of salt, 35 parts of garlic granule, 45 parts of onion, 20 parts of five-spice powder, 25 parts of pepper powder, 45 parts of peanut and cloves.Its making step
It is as follows：
(1) after soya bean is cleaned, boiled in boiling water after 7 minutes, violet cabbage and cloves are added, are standing and soak for 15 minutes
Afterwards, place into and soaked repeatedly in cold water 3 hours, drench solid carbon dioxide part, obtain soya bean mixture；
(2) the ripe, tomato of no disease and pests harm is selected, cleans up, is placed in steamer and cooks, remove seed is removed the peel after taking-up；
(3) tomato, bruised ginger, garlic granule, onion, peanut and soya bean mixture are put into and are provided with the beating equipment of 50 mesh mesh screens
Mashing, then sequentially adds rock sugar, rice vinegar, five-spice powder, pepper powder, yellow rice wine and salt, stirs, and enters in homogenizer
Matter, in 80 DEG C of temperature, pressure 25MPa conditions homogeneous 2 times, is made tomato mixed soil；
(4) tomato mixed soil is put into pot, seethed with excitement 6 minutes after boiling, and be stirred continuously, is then transferred in concentration pan, concentrated
75 DEG C of pressure 8MPa, temperature, when solid content volumetric concentration is up to 70%, pours into rustless steel container, is sterilized after cooling,
High-voltage pulse sterilizing is carried out under the conditions of field strength 66kV/cm, burst length 850us, it is canned, produce catsup.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.That is made within the spirit and principles of the invention any repaiies
Change, equivalent substitution, improvement etc., within the scope that should be included in the present invention.
Claims (8)
1. a kind of catsup, it is characterised in that include the raw material of following parts by weight：300-500 parts of tomato, 30-50 parts of soya bean,
3-5 parts of yellow rice wine, 50-90 parts of rock sugar, 10-30 parts of rice vinegar, 50-80 parts of bruised ginger, 25-45 parts of violet cabbage, 10-40 parts of salt, garlic granule
5-15 parts of 20-40 parts, 30-50 parts of onion, 20-50 parts of peanut and cloves.
2. catsup according to claim 1, it is characterised in that described catsup also includes 10-20 parts of five-spice powder.
3. catsup according to claim 1, it is characterised in that described catsup also includes 15-25 parts of pepper powder.
4. catsup according to claim 1, it is characterised in that described 350-450 parts of tomato, 35-45 parts of soya bean, yellow
4-5 parts of wine, 60-80 parts of rock sugar, 15-25 parts of rice vinegar, 60-70 parts of bruised ginger, 30-40 parts of violet cabbage, 20-30 parts of salt, garlic granule 25-
8-12 parts of 35 parts, 35-45 parts of onion, 25-45 parts of peanut and cloves.
5. the preparation method of catsup according to claim 1, it is characterised in that its making step is as follows：
(1) after soya bean is cleaned, boiled in boiling water after 5-10 minutes, violet cabbage and cloves are added, 10- is standing and soak for
After 20 minutes, place into and soaked repeatedly in cold water 2-3 hours, drench solid carbon dioxide part, obtain soya bean mixture；
(2) the ripe, tomato of no disease and pests harm is selected, cleans up, is placed in steamer and cooks, remove seed is removed the peel after taking-up；
(3) tomato, bruised ginger, garlic granule, onion, peanut and soya bean mixture are put into the beating equipment for being provided with 30-60 mesh mesh screens
Middle mashing, then sequentially adds rock sugar, rice vinegar, yellow rice wine and salt, stirs, and enters homogeneous in homogenizer, and tomato is made
Mixed soil；
(4) tomato mixed soil is put into pot, seethed with excitement 5-10 minutes after boiling, and be stirred continuously, is then transferred in concentration pan,
When solid content volumetric concentration reaches 70-80%, pour into rustless steel container, sterilized after cooling, it is canned, produce catsup.
6. the preparation method of catsup according to claim 5, it is characterised in that described homogenizer 70-85 DEG C of temperature,
Pressure 20-35MPa conditions homogeneous 2 times.
7. the preparation method of catsup according to claim 5, it is characterised in that pressure 5- is concentrated in described concentration pan
65-80 DEG C of 10MPa, temperature.
8. the preparation method of catsup according to claim 5, it is characterised in that the sterilizing field strength 60-80kV/cm,
High-voltage pulse sterilizing is carried out under the conditions of burst length 800-1000us.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710683204.3A CN107279939A (en) | 2017-08-11 | 2017-08-11 | A kind of catsup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710683204.3A CN107279939A (en) | 2017-08-11 | 2017-08-11 | A kind of catsup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279939A true CN107279939A (en) | 2017-10-24 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710683204.3A Pending CN107279939A (en) | 2017-08-11 | 2017-08-11 | A kind of catsup and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112220027A (en) * | 2020-09-29 | 2021-01-15 | 郎溪县傅家老屋食品有限公司 | Method for making soybean tomato sauce |
| CN112690431A (en) * | 2020-12-25 | 2021-04-23 | 贵州统之源食品有限公司 | Soaking solution for pickled ginger and preparation and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005384A (en) * | 2012-12-14 | 2013-04-03 | 青岛汉河药业有限公司 | Pomelo peel tomato sauce |
| CN104939125A (en) * | 2015-06-23 | 2015-09-30 | 郭亮 | Flavour edible meat paste and making method |
| CN105309916A (en) * | 2014-07-21 | 2016-02-10 | 葛以东 | Catsup formula |
-
2017
- 2017-08-11 CN CN201710683204.3A patent/CN107279939A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005384A (en) * | 2012-12-14 | 2013-04-03 | 青岛汉河药业有限公司 | Pomelo peel tomato sauce |
| CN105309916A (en) * | 2014-07-21 | 2016-02-10 | 葛以东 | Catsup formula |
| CN104939125A (en) * | 2015-06-23 | 2015-09-30 | 郭亮 | Flavour edible meat paste and making method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112220027A (en) * | 2020-09-29 | 2021-01-15 | 郎溪县傅家老屋食品有限公司 | Method for making soybean tomato sauce |
| CN112690431A (en) * | 2020-12-25 | 2021-04-23 | 贵州统之源食品有限公司 | Soaking solution for pickled ginger and preparation and application thereof |
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