CN110833171A - Preparation method of multi-flavor tomato sauce - Google Patents

Abstract

The invention discloses a preparation method of multi-flavor tomato sauce, which comprises the following steps: selecting raw materials; step two, processing raw materials; and step three, seasoning and flavoring. The multi-flavor tomato sauce prepared by the invention has various tastes and rich nutrition, and is widely popular with people.

Description

Preparation method of multi-flavor tomato sauce

Technical Field

The invention relates to a preparation method of tomato products, in particular to a preparation method of multi-flavor tomato sauce.

Background

Tomato is a common food, and is a healthy food due to its delicious taste and rich nutrient components, especially high lycopene content.

Disclosure of Invention

The invention provides a preparation method of multi-flavor tomato sauce.

The invention comprises the following steps:

step one raw material selection

Selecting fully mature tomato fruits with bright color, high dry matter content, thin skin, thick meat and few seeds as raw materials;

step two raw material treatment

Cleaning the surface of the tomato, cutting off the base and the green and rotten parts, blanching in boiling water for 2-3 minutes, smashing the pulp by using a double-channel pulping machine, removing peel and seeds, continuously stirring, heating until the solid content reaches 22% -24%, concentrating to remove a large amount of water, and enabling the solid content of the tomato pulp to reach 28%;

step three, flavoring and seasoning

The method comprises the steps of soaking and boiling spices in vinegar, adding white sugar and salt, dissolving, filtering to obtain juice, mixing the juice and mashed garlic into tomato pulp, quickly heating the concentrated tomato pulp to 90-95 ℃, sealing a jar while the tomato pulp is hot, sterilizing and cooling to obtain the multi-flavor tomato sauce, wherein the spices adopt clove and cinnamon, and the added white sugar, the added salt, the added vinegar, the added spice and the garlic puree account for 15 wt% of the tomato pulp, 2 wt% of the salt, 3 wt% of the vinegar, 0.4 wt% of the spice and 0.3 wt% of the mashed garlic.

The multi-flavor tomato sauce prepared by the invention has various tastes and rich nutrition, and is widely popular with people.

Detailed Description

Example one

A preparation method of multi-flavor tomato sauce comprises the following steps:

step one raw material selection

Selecting fully mature tomato fruits with bright color, high dry matter content, thin skin, thick meat and few seeds as raw materials;

step two raw material treatment

Cleaning the surface of the fruit, cutting off the fruit base and the green and rotten parts, blanching for 2 minutes in boiling water, crushing the pulp by using a double-channel pulping machine, removing the peel and seeds, continuously stirring, heating until the solid content reaches 24%, concentrating to remove a large amount of water, and enabling the solid content of the tomato pulp to reach 28%;

step three, flavoring and seasoning

The spice is prepared by soaking and boiling spice in vinegar, adding white sugar and salt, dissolving, filtering to obtain juice, mixing the juice and mashed garlic with tomato pulp, rapidly heating concentrated tomato pulp to 90 ℃, sealing a jar while the tomato pulp is hot, sterilizing and cooling to obtain the multi-flavor tomato sauce, wherein the spice is clove and cinnamon, and the added white sugar, the salt, the vinegar, the spice and the mashed garlic account for 15 wt%, 2 wt%, 3 wt% and 0.4 wt% of the spice in the tomato pulp.

Claims (1)

1. A preparation method of multi-flavor tomato sauce is characterized by comprising the following steps:

step one raw material selection

Selecting fully mature tomato fruits with bright color, high dry matter content, thin skin, thick meat and few seeds as raw materials;

step two raw material treatment

Cleaning the surface of the tomato, cutting off the base and the green and rotten parts, blanching in boiling water for 2-3 minutes, smashing the pulp by using a double-channel pulping machine, removing peel and seeds, continuously stirring, heating until the solid content reaches 22% -24%, concentrating to remove a large amount of water, and enabling the solid content of the tomato pulp to reach 28%;

step three, flavoring and seasoning

The method comprises the steps of soaking and boiling spices in vinegar, adding white sugar and salt, dissolving, filtering to obtain juice, mixing the juice and mashed garlic into tomato pulp, quickly heating the concentrated tomato pulp to 90-95 ℃, sealing a jar while the tomato pulp is hot, sterilizing and cooling to obtain the multi-flavor tomato sauce, wherein the spices adopt clove and cinnamon, and the added white sugar, the added salt, the added vinegar, the added spice and the garlic puree account for 15 wt% of the tomato pulp, 2 wt% of the salt, 3 wt% of the vinegar, 0.4 wt% of the spice and 0.3 wt% of the mashed garlic.