CN107373613A - A kind of lemon catsup and preparation method thereof - Google Patents
A kind of lemon catsup and preparation method thereof Download PDFInfo
- Publication number
- CN107373613A CN107373613A CN201710683219.XA CN201710683219A CN107373613A CN 107373613 A CN107373613 A CN 107373613A CN 201710683219 A CN201710683219 A CN 201710683219A CN 107373613 A CN107373613 A CN 107373613A
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- parts
- lemon
- catsup
- tomato
- soya bean
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Classifications
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- 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
Abstract
The present invention discloses a kind of lemon catsup and preparation method thereof, belongs to food processing technology field.Include the raw material of following parts by weight：50 75 parts of 500 800 parts of tomato, 30 50 parts of white sugar, 20 35 parts of salt, 10 20 parts of fennel, 100 150 parts of soya bean, 50 80 parts of onion, 30 50 parts of garlic, 50 90 parts of lemon, 70 100 parts of jerky, 45 60 parts of starch and olive oil.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 and obtain finished product.Lemon is added in catsup of the present invention so that sweet mouthfeel is tasty, unique flavor, and the effect of the whitening colour of skin can be played, improved a poor appetite.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of lemon catsup and preparation method thereof.
Background technology
Catsup is the sauce shape concentrated product of fresh tomato, and the Yan style is in cerise, the peculiar taste for having tomato, is a kind of rich
The flavouring of characteristic, typically not immediate access.Catsup is by ripe Fructus Lycopersici esculenti through crushing, being beaten, going to allowance for bark and the thick and stiff thing such as seed
After matter, concentrated, tinning, sterilization form.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 the effect of diuresis and bacteria growing inhibiting, is excellent anti-oxidant
Agent, the free radical in human body can be removed.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 more excessive additions, it have impact on nutrition and the mouthfeel of catsup.The invention discloses a kind of matching somebody with somebody for catsup
Side, this with the addition of onion end and garlic powder, catsup more Western-style than in general in being formulated can more promote the digestive function of human body stomach,
And can meets that diversification of the people for flavouring taste is pursued simultaneously.
The content of the invention
The present invention provides a kind of lemon catsup, sweet and sour taste, unique flavor, can the whitening colour of skin, improve a poor appetite.For reality
Now technical scheme used in the object of the invention is：
A kind of lemon catsup, include the raw material of following parts by weight：Tomato 500-800 parts, white sugar 30-50 parts, salt 20-35
Part, fennel 10-20 parts, soya bean 100-150 parts, onion 50-80 parts, garlic 30-50 parts, lemon 50-90 parts, jerky 70-100
Part, starch 45-60 parts and olive oil 50-75 parts.
Preferably, described lemon catsup also includes matrimony vine 10-35 parts.
Preferably, described lemon catsup also includes sesame 25-50 parts.
Preferably, described tomato 600-700 parts, white sugar 35-45 parts, salt 25-30 parts, fennel 13-18 parts, soya bean
120-140 parts, onion 60-70 parts, garlic 35-45 parts, lemon 60-80 parts, jerky 80-90 parts, starch 50-55 parts and olive oil
55-70 parts.
A kind of preparation method of lemon catsup, its making step are as follows：
(1) after soya bean is cleaned, after 5-10 minutes are boiled in boiling water, fennel is added, after being standing and soak for 10-20 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；By lemon
It is squeezed into lemon juice；
(3) tomato, onion, garlic, jerky, starch and soya bean mixture are put into the beating equipment for being provided with 30-60 mesh mesh screens
Middle mashing, white sugar, lemon juice, olive oil and salt are then sequentially added, is stirred, enter homogeneous in homogenizer, be made
Lemon tomato mixed soil；
(4) lemon tomato mixed soil is put into pot, seethed with excitement after boiling 5-10 minutes, and be stirred continuously, be then transferred to concentration pan
In, when solid content volumetric concentration reaches 70-80%, pour into rustless steel container, sterilized after cooling, it is canned, produce lemon
Catsup.
Preferably, described homogenizer is in 70-85 DEG C of temperature, pressure 20-35MPa conditions homogeneous 2 times.
Preferably, pressure 5-10MPa, 65-80 DEG C of temperature are concentrated in described concentration pan.
Preferably, 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）Lemon is added in catsup of the present invention so that sweet mouthfeel is tasty, unique flavor, and can play the whitening colour of skin, promote
The effect of appetite.
（2）Raw material selected by the present invention belongs to the category of Seasoning Ingredients, by use of reasonably arranging in pairs or groups, assigns food
The mouthfeel and taste that suitable general population eats.
（3）Onion and garlic are with the addition of in the tomato sauce formulation of the present invention, catsup more Western-style than in general can more promote people
The digestive function of body stomach, while and can meets that diversification of the people for flavouring taste is pursued, and is made of inventive formulation
Catsup sweet and sour taste, band sweet tea in acid, containing acid in sweet tea, can improve a poor appetite, eat long oiliness.
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：500 parts of tomato, 30 parts of white sugar, 20 parts of salt, 10 parts of fennel, 100 parts of soya bean, 50 parts of onion, 30 parts of garlic, lemon
50 parts of 50 parts of lemon, 70 parts of jerky, 45 parts of starch and olive oil.Its making step is as follows：
(1) after soya bean is cleaned, after 10 minutes are boiled in boiling water, fennel is added, after being standing and soak for 10 minutes, then put
Enter 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；By lemon
It is squeezed into lemon juice；
(3) tomato, onion, garlic, jerky, starch and soya bean mixture are put into and are provided with the beating equipment of 30 mesh mesh screens
Mashing, then sequentially adds white sugar, lemon juice, olive oil and salt, stirs, enter homogeneous in homogenizer, in temperature
85 DEG C, pressure 20MPa conditions homogeneous 2 times, lemon tomato mixed soil is made；
(4) lemon tomato mixed soil is put into pot, seethed with excitement 5 minutes after boiling, and be stirred continuously, is then transferred in concentration pan,
Pressure 5MPa, 65 DEG C of temperature are concentrated, when solid content volumetric concentration is up to 80%, pours into rustless steel container, is gone out after cooling
Bacterium, high-voltage pulse sterilizing is carried out under the conditions of field strength 80kV/cm, burst length 800us, it is canned, produce lemon catsup.
Embodiment 2
Raw material：It is 800 parts of tomato, 50 parts of white sugar, 35 parts of salt, 20 parts of fennel, 35 parts of matrimony vine, 150 parts of soya bean, 80 parts of onion, big
75 parts of 50 parts of garlic, 90 parts of lemon, 100 parts of jerky, 60 parts of starch and olive oil.Its making step is as follows：
(1) after soya bean is cleaned, after 5 minutes are boiled in boiling water, fennel, matrimony vine are added, after being standing and soak for 20 minutes,
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；By lemon
It is squeezed into lemon juice；
(3) tomato, onion, garlic, jerky, starch and soya bean mixture are put into and are provided with the beating equipment of 30 mesh mesh screens
Mashing, then sequentially adds white sugar, lemon juice, olive oil and salt, stirs, enter homogeneous in homogenizer, in temperature
70 DEG C, pressure 35MPa conditions homogeneous 2 times, lemon tomato mixed soil is made；
(4) lemon tomato mixed soil is put into pot, seethed with excitement 5 minutes after boiling, and be stirred continuously, is then transferred in concentration pan,
Pressure 10MPa, 80 DEG C of temperature are concentrated, when solid content volumetric concentration is up to 70%, pours into rustless steel container, is gone out after cooling
Bacterium, high-voltage pulse sterilizing is carried out under the conditions of field strength 60kV/cm, burst length 1000us, it is canned, produce lemon catsup.
Embodiment 3
Raw material：It is 600 parts of tomato, 35 parts of white sugar, 25 parts of salt, 13 parts of fennel, 50 parts of sesame, 120 parts of soya bean, 60 parts of onion, big
55 parts of 35 parts of garlic, 60 parts of lemon, 80 parts of jerky, 50 parts of starch and olive oil.Its making step is as follows：
(1) after soya bean is cleaned, after 6 minutes are boiled in boiling water, fennel is added, after being standing and soak for 15 minutes, placed into
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；By lemon
It is squeezed into lemon juice；
(3) tomato, onion, garlic, jerky, starch and soya bean mixture are put into and are provided with the beating equipment of 40 mesh mesh screens
Mashing, then sequentially adds white sugar, lemon juice, sesame, olive oil and salt, stirs, enter homogeneous in homogenizer,
75 DEG C of temperature, pressure 25MPa conditions homogeneous 2 times, lemon tomato mixed soil is made；
(4) lemon tomato mixed soil is put into pot, seethed with excitement 6 minutes after boiling, and be stirred continuously, is then transferred in concentration pan,
Pressure 7MPa, temperature 70 C are concentrated, when solid content volumetric concentration reaches 70-%, pours into rustless steel container, is gone out after cooling
Bacterium, high-voltage pulse sterilizing is carried out under the conditions of field strength 70kV/cm, burst length 850us, it is canned, produce lemon catsup.
Embodiment 4
700 parts of raw material tomato, 45 parts of white sugar, 30 parts of salt, 18 parts of fennel, 10 parts of matrimony vine, 25 parts of sesame, 140 parts of soya bean, onion
70 parts of 70 parts, 45 parts of garlic, 80 parts of lemon, 90 parts of jerky, 55 parts of starch and olive oil.Its making step is as follows：
(1) after soya bean is cleaned, after 8 minutes are boiled in boiling water, fennel, matrimony vine are added, after being standing and soak for 18 minutes,
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；By lemon
It is squeezed into lemon juice；
(3) tomato, onion, garlic, jerky, starch and soya bean mixture are put into and are provided with the beating equipment of 50 mesh mesh screens
Mashing, then sequentially adds white sugar, lemon juice, sesame, olive oil and salt, stirs, enter homogeneous in homogenizer,
80 DEG C of temperature, pressure 30MPa conditions homogeneous 2 times, lemon tomato mixed soil is made；
(4) lemon tomato mixed soil is put into pot, seethed with excitement 8 minutes after boiling, and be stirred continuously, is then transferred in concentration pan,
Pressure 8MPa, 75 DEG C of temperature are concentrated, when solid content volumetric concentration is up to 75%, pours into rustless steel container, is gone out after cooling
Bacterium, high-voltage pulse sterilizing is carried out under the conditions of field strength 65kV/cm, burst length 900us, it is canned, produce lemon 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., should be included within the scope of the present invention.
Claims (8)
1. a kind of lemon catsup, it is characterised in that include the raw material of following parts by weight：Tomato 500-800 parts, white sugar 30-
50 parts, salt 20-35 parts, fennel 10-20 parts, soya bean 100-150 parts, onion 50-80 parts, garlic 30-50 parts, lemon 50-90
Part, jerky 70-100 parts, starch 45-60 parts and olive oil 50-75 parts.
2. lemon catsup according to claim 1, it is characterised in that described lemon catsup also includes matrimony vine 10-
35 parts.
3. lemon catsup according to claim 1, it is characterised in that described lemon catsup also includes sesame 25-
50 parts.
4. lemon catsup according to claim 1, it is characterised in that described tomato 600-700 parts, white sugar 35-45
Part, salt 25-30 parts, fennel 13-18 parts, soya bean 120-140 parts, onion 60-70 parts, garlic 35-45 parts, lemon 60-80 parts,
Jerky 80-90 parts, starch 50-55 parts and olive oil 55-70 parts.
5. the preparation method of lemon catsup according to claim 1, it is characterised in that its making step is as follows：
(1) after soya bean is cleaned, after 5-10 minutes are boiled in boiling water, fennel is added, after being standing and soak for 10-20 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；By lemon
It is squeezed into lemon juice；
(3) tomato, onion, garlic, jerky, starch and soya bean mixture are put into the beating equipment for being provided with 30-60 mesh mesh screens
Middle mashing, white sugar, lemon juice, olive oil and salt are then sequentially added, is stirred, enter homogeneous in homogenizer, be made
Lemon tomato mixed soil；
(4) lemon tomato mixed soil is put into pot, seethed with excitement after boiling 5-10 minutes, and be stirred continuously, be then transferred to concentration pan
In, when solid content volumetric concentration reaches 70-80%, pour into rustless steel container, sterilized after cooling, it is canned, produce lemon
Catsup.
6. the preparation method of lemon catsup according to claim 5, it is characterised in that described homogenizer is in temperature 70-
85 DEG C, pressure 20-35MPa conditions homogeneous 2 times.
7. the preparation method of lemon catsup according to claim 5, it is characterised in that concentrate pressure in described concentration pan
65-80 DEG C of 5-10MPa, temperature.
8. the preparation method of lemon catsup according to claim 5, it is characterised in that the sterilizing is in field strength 60-80kV/
High-voltage pulse sterilizing is carried out under the conditions of cm, burst length 800-1000us.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710683219.XA CN107373613A (en) | 2017-08-11 | 2017-08-11 | A kind of lemon catsup and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710683219.XA CN107373613A (en) | 2017-08-11 | 2017-08-11 | A kind of lemon catsup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107373613A true CN107373613A (en) | 2017-11-24 |
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| CN201710683219.XA Pending CN107373613A (en) | 2017-08-11 | 2017-08-11 | A kind of lemon catsup and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140938A (en) * | 2019-05-10 | 2019-08-20 | 宁波市食品检验检测研究院 | A kind of creamed tuna low in calories and preparation method thereof |
| CN110506926A (en) * | 2019-09-18 | 2019-11-29 | 福建农林大学 | A kind of konjaku glucomannan catsup and preparation method thereof |
| CN112568419A (en) * | 2020-12-30 | 2021-03-30 | 广东百利食品股份有限公司 | Tomato and lemon salad juice and preparation method thereof |
| CN113558213A (en) * | 2020-04-28 | 2021-10-29 | 晋江妙客食品有限公司 | Compound seasoning and production process thereof |
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| 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 |
| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| CN103932139A (en) * | 2014-03-26 | 2014-07-23 | 王玉军 | Flavoring and preparation technology thereof |
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2017
- 2017-08-11 CN CN201710683219.XA patent/CN107373613A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| CN103005384A (en) * | 2012-12-14 | 2013-04-03 | 青岛汉河药业有限公司 | Pomelo peel tomato sauce |
| CN103932139A (en) * | 2014-03-26 | 2014-07-23 | 王玉军 | Flavoring and preparation technology thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140938A (en) * | 2019-05-10 | 2019-08-20 | 宁波市食品检验检测研究院 | A kind of creamed tuna low in calories and preparation method thereof |
| CN110506926A (en) * | 2019-09-18 | 2019-11-29 | 福建农林大学 | A kind of konjaku glucomannan catsup and preparation method thereof |
| CN113558213A (en) * | 2020-04-28 | 2021-10-29 | 晋江妙客食品有限公司 | Compound seasoning and production process thereof |
| CN112568419A (en) * | 2020-12-30 | 2021-03-30 | 广东百利食品股份有限公司 | Tomato and lemon salad juice and preparation method thereof |
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Application publication date: 20171124 |