CN112220027A - Method for making soybean tomato sauce - Google Patents

Method for making soybean tomato sauce Download PDF

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Publication number
CN112220027A
CN112220027A CN202011049989.7A CN202011049989A CN112220027A CN 112220027 A CN112220027 A CN 112220027A CN 202011049989 A CN202011049989 A CN 202011049989A CN 112220027 A CN112220027 A CN 112220027A
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Prior art keywords
parts
soybean
tomato sauce
tomato
pepper
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CN202011049989.7A
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王红琴
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Langxi Fujia Old House Food Co ltd
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Langxi Fujia Old House Food Co ltd
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Priority to CN202011049989.7A priority Critical patent/CN112220027A/en
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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
    • 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

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  • 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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a method for preparing soybean tomato sauce, which comprises the following components in parts by weight: 70-80 parts of tomatoes, 20-35 parts of soybeans, 5-10 parts of peanut kernels, 10-20 parts of flour, 8-16 parts of hawthorn, 5-12 parts of medlar, 1-3 parts of bruised ginger, 1-3 parts of pepper, 5-15 parts of white granulated sugar, 2-4 parts of white vinegar, 2-5 parts of salt, 2-10 parts of minced onion, 1-3 parts of chopped garlic, 1-3 parts of pepper powder, 5-12 parts of olive oil and 0.5-2 parts of chicken essence. The tomato sauce prepared by the invention is red and yellow in color, has tomato flavor, is salty and fragrant, is green, has no additive, and is nutritional and healthy.

Description

Method for making soybean tomato sauce
Technical Field
The invention belongs to the technical field of tomato sauce, and particularly relates to a method for preparing soybean tomato sauce.
Background
Tomato (Tomato), also known as Tomato, Diospyros kaki. Every 100 g of fresh fruit contains about 94 g of water, 2.5-3.8 g of carbohydrate, 0.6-1.2 g of protein, 20-30 mg of vitamin C, carotene, mineral salt, organic acid and the like. Tomatoes are rich in antioxidants. The antioxidant can prevent the damage of free radicals to the skin, and has obvious effects of beautifying and resisting wrinkles. Tomatoes are rich in carotene, vitamin C and B vitamins. The nutrient components of each 100 g of tomato are as follows: energy 11 kcal, vitamin B0.06 mg, protein 0.9 g, fat 0.2 g, carbohydrate 3.3 g, riboflavin 0.01 mg, niacin 0.49 mg, vitamin C14 mg, vitamin E0.42 mg, calcium 4mg, phosphorus 24 mg, potassium 179 mg, sodium 9.7 mg, iodine 2.5 mg, magnesium 12 mg, iron 0.2 mg, zinc 0.12 mg, copper 0.04 mg, manganese 0.06 mg.
The tomato juice or common tomatoes are drunk every day, and the beverage has a good effect of removing freckles. Because tomatoes are rich in glutathione, glutathione inhibits melanin, thereby causing pigmentation to be reduced or disappeared. Eating tomato can also be used for skin care. The tomato contains carotene and lycopene, and helps to smooth wrinkles and make skin tender and smooth. Eating more tomatoes can make the skin bright, the tomato juice contains natural pectin, the eating can effectively remove the garbage in the body, the tomatoes can be used for external use besides eating, and the tomato juice has good nourishing effect on the skin. The tomato juice can not only eliminate wrinkles and freckles, but also make skin more perfect. The tomato is succulent and tender, contains weakly acidic components such as malic acid and citric acid, is very beneficial to skin, can keep the skin weakly acidic, and is an important method for keeping the skin healthy and beautiful.
Tomato paste is a paste-like concentrated product of fresh tomatoes. Is bright red sauce, has the special flavor of tomatoes, and is a special seasoning. The tomato sauce is prepared from ripe tomatoes through crushing, pulping, removing coarse and hard substances such as peel and seeds, concentrating, canning and sterilizing. The existing tomato sauce has single component and cannot meet the living requirements of people.
Disclosure of Invention
In view of the above, the invention provides a method for making soybean tomato sauce, which can effectively solve the above problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the soybean tomato sauce comprises the following components in parts by weight: 70-80 parts of tomatoes, 20-35 parts of soybeans, 5-10 parts of peanut kernels, 10-20 parts of flour, 8-16 parts of hawthorn, 5-12 parts of medlar, 1-3 parts of bruised ginger, 1-3 parts of pepper, 5-15 parts of white granulated sugar, 2-4 parts of white vinegar, 2-5 parts of salt, 2-10 parts of minced onion, 1-3 parts of chopped garlic, 1-3 parts of pepper powder, 5-12 parts of olive oil and 0.5-2 parts of chicken essence.
Further, the paint comprises the following components in parts by weight: 72-78 parts of tomatoes, 25-30 parts of soybeans, 6-9 parts of peanut kernels, 12-18 parts of flour, 10-14 parts of hawthorn, 7-10 parts of medlar, 1.5-2.5 parts of bruised ginger, 1.5-2.5 parts of pepper, 8-13 parts of white granulated sugar, 2.5-3.5 parts of white vinegar, 3-4 parts of salt, 4-8 parts of chopped onions, 1.5-2.5 parts of chopped garlic, 1.5-2.5 parts of pepper powder, 7-10 parts of olive oil and 1-1.5 parts of chicken essence.
Further, the paint comprises the following components in parts by weight: 75 parts of tomatoes, 28 parts of soybeans, 7.5 parts of peanut kernels, 15 parts of flour, 12 parts of hawthorn, 8.5 parts of medlar, 2 parts of bruised ginger, 2 parts of pepper, 11 parts of white granulated sugar, 3 parts of white vinegar, 3.5 parts of salt, 6 parts of minced onion, 2 parts of minced garlic, 2 parts of pepper powder, 8.5 parts of olive oil and 1.2 parts of chicken essence.
The hawthorn, the medlar and the soybean have the effect of reducing blood fat.
Wherein, the hawthorn contains a lipolytic enzyme which can obviously reduce serum cholesterol and triglyceride and effectively prevent and treat atherosclerosis; the hawthorn can also strengthen heart and prevent angina by enhancing myocardial contractility, increasing cardiac output, expanding coronary artery blood vessels, increasing coronary blood flow, reducing myocardial oxygen consumption and the like.
The medlar can inhibit the activity of monoamine oxidase, can inhibit the deposition of fat in liver cells, and has obvious effect of reducing fat.
Soybeans contain almost no isoflavones in a natural food, and only soybeans contain a very high content of 1-4 mg/g. The soybean isoflavone not only has antioxidant effect, but also can induce increase of antioxidant enzyme activity, improve oxidation resistance of serum LDL, prevent formation of atherosclerotic plaque of arterial vessel wall, and prevent atherosclerosis.
Further, the preparation method comprises the following steps:
(1) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(2) soaking soybean in clear water for 8-10 hours, taking out, draining, steaming in a pot for 3-5 hours, cooling, adding flour, stirring, pouring into a jar, fermenting at 28-32 deg.C for 25-30 days to obtain fermented flavor, sun drying, and grinding into powder;
(3) pulverizing semen arachidis hypogaeae, fructus crataegi, and fructus Lycii, and mixing;
(4) mixing white vinegar, salt and white granulated sugar uniformly, and adding into tomato pulp;
(5) and (3) putting olive oil into a pot, heating, adding bruised ginger, pepper, minced onion and minced garlic, frying to be soft, then adding the tomato pulp in the previous step, then adding the soybean flour in the step (2), stirring and frying, adding pepper powder and chicken essence for seasoning, and boiling with medium fire until the soup becomes thick to obtain the tomato sauce.
Further, in the step (2), the soybeans are soaked in clear water for 9 hours, and then are fished out and drained, and then are put into a pot to be steamed for 4 hours.
Further, the fermentation time in the step (2) is 28 days.
Compared with the prior art, the invention has the beneficial effects that: the tomato sauce prepared by the invention is red and yellow in color, has tomato flavor, is salty and fragrant, is green and has no additive. When people have leisure or meals, the appetite can be increased, and the health is promoted; can effectively reduce the risk of heart diseases and certain cancers, is delicious, can ensure that people can achieve the health-care function in normal diet, is a nutrient food seasoning with good color and taste, and is also a good item for people to live at home, travel and present to relatives and friends.
Detailed Description
To further illustrate the contents, features and effects of the present invention, the present invention will be further described by way of the following examples. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
The present invention is further illustrated in detail by the following examples and comparative groups:
example 1:
the preparation method of the soybean tomato sauce comprises the following components in parts by weight: 70 parts of tomatoes, 35 parts of soybeans, 5 parts of peanut kernels, 20 parts of flour, 8 parts of hawthorn, 12 parts of medlar, 1 part of bruised ginger, 3 parts of pepper, 5 parts of white granulated sugar, 4 parts of white vinegar, 2 parts of salt, 10 parts of minced onion, 1 part of minced garlic, 3 parts of pepper powder, 5 parts of olive oil and 2 parts of chicken essence.
The preparation method comprises the following steps:
(1) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(2) soaking soybean in clear water for 9 hours, taking out, draining, steaming in a pot for 4 hours, cooling, adding flour, stirring, pouring into a jar, fermenting at 28-32 deg.C for 28 days to obtain fermented flavor of fresh and fragrant soybean, sun drying, and grinding into powder;
(3) pulverizing semen arachidis hypogaeae, fructus crataegi, and fructus Lycii, and mixing;
(4) mixing white vinegar, salt and white granulated sugar uniformly, and adding into tomato pulp;
(5) and (3) putting olive oil into a pot, heating, adding bruised ginger, pepper, minced onion and minced garlic, frying to be soft, then adding the tomato pulp in the previous step, then adding the soybean flour in the step (2), stirring and frying, adding pepper powder and chicken essence for seasoning, and boiling with medium fire until the soup becomes thick to obtain the tomato sauce.
Example 2:
the preparation method of the soybean tomato sauce comprises the following components in parts by weight: 80 parts of tomatoes, 20 parts of soybeans, 10 parts of peanut kernels, 10 parts of flour, 16 parts of hawthorn, 5 parts of medlar, 3 parts of bruised ginger, 1 part of pepper, 15 parts of white granulated sugar, 2 parts of white vinegar, 5 parts of salt, 2 parts of minced onion, 3 parts of minced garlic, 1 part of pepper powder, 12 parts of olive oil and 0.5 part of chicken essence.
The preparation method comprises the following steps:
(1) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(2) soaking soybean in clear water for 9 hours, taking out, draining, steaming in a pot for 4 hours, cooling, adding flour, stirring, pouring into a jar, fermenting at 28-32 deg.C for 28 days to obtain fermented flavor of fresh and fragrant soybean, sun drying, and grinding into powder;
(3) pulverizing semen arachidis hypogaeae, fructus crataegi, and fructus Lycii, and mixing;
(4) mixing white vinegar, salt and white granulated sugar uniformly, and adding into tomato pulp;
(5) and (3) putting olive oil into a pot, heating, adding bruised ginger, pepper, minced onion and minced garlic, frying to be soft, then adding the tomato pulp in the previous step, then adding the soybean flour in the step (2), stirring and frying, adding pepper powder and chicken essence for seasoning, and boiling with medium fire until the soup becomes thick to obtain the tomato sauce.
Example 3:
the preparation method of the soybean tomato sauce comprises the following components in parts by weight: 72 parts of tomatoes, 30 parts of soybeans, 6 parts of peanut kernels, 18 parts of flour, 10 parts of hawthorn, 10 parts of medlar, 1.5 parts of bruised ginger, 2.5 parts of pepper, 8 parts of white granulated sugar, 3.5 parts of white vinegar, 3 parts of salt, 8 parts of minced onion, 1.5 parts of minced garlic, 2.5 parts of pepper powder, 7 parts of olive oil and 1.5 parts of chicken essence.
The preparation method comprises the following steps:
(1) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(2) soaking soybean in clear water for 9 hours, taking out, draining, steaming in a pot for 4 hours, cooling, adding flour, stirring, pouring into a jar, fermenting at 28-32 deg.C for 28 days to obtain fermented flavor of fresh and fragrant soybean, sun drying, and grinding into powder;
(3) pulverizing semen arachidis hypogaeae, fructus crataegi, and fructus Lycii, and mixing;
(4) mixing white vinegar, salt and white granulated sugar uniformly, and adding into tomato pulp;
(5) and (3) putting olive oil into a pot, heating, adding bruised ginger, pepper, minced onion and minced garlic, frying to be soft, then adding the tomato pulp in the previous step, then adding the soybean flour in the step (2), stirring and frying, adding pepper powder and chicken essence for seasoning, and boiling with medium fire until the soup becomes thick to obtain the tomato sauce.
Example 4:
the preparation method of the soybean tomato sauce comprises the following components in parts by weight: 78 parts of tomatoes, 25 parts of soybeans, 9 parts of peanut kernels, 12 parts of flour, 14 parts of hawthorn, 7 parts of medlar, 2.5 parts of bruised ginger, 1.5 parts of pepper, 13 parts of white granulated sugar, 2.5 parts of white vinegar, 4 parts of salt, 4 parts of chopped onion, 2.5 parts of chopped garlic, 1.5 parts of pepper powder, 10 parts of olive oil and 1 part of chicken essence.
The preparation method comprises the following steps:
(1) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(2) soaking soybean in clear water for 9 hours, taking out, draining, steaming in a pot for 4 hours, cooling, adding flour, stirring, pouring into a jar, fermenting at 28-32 deg.C for 28 days to obtain fermented flavor of fresh and fragrant soybean, sun drying, and grinding into powder;
(3) pulverizing semen arachidis hypogaeae, fructus crataegi, and fructus Lycii, and mixing;
(4) mixing white vinegar, salt and white granulated sugar uniformly, and adding into tomato pulp;
(5) and (3) putting olive oil into a pot, heating, adding bruised ginger, pepper, minced onion and minced garlic, frying to be soft, then adding the tomato pulp in the previous step, then adding the soybean flour in the step (2), stirring and frying, adding pepper powder and chicken essence for seasoning, and boiling with medium fire until the soup becomes thick to obtain the tomato sauce.
Example 5:
the preparation method of the soybean tomato sauce comprises the following components in parts by weight: 75 parts of tomatoes, 28 parts of soybeans, 7.5 parts of peanut kernels, 15 parts of flour, 12 parts of hawthorn, 8.5 parts of medlar, 2 parts of bruised ginger, 2 parts of pepper, 11 parts of white granulated sugar, 3 parts of white vinegar, 3.5 parts of salt, 6 parts of minced onion, 2 parts of minced garlic, 2 parts of pepper powder, 8.5 parts of olive oil and 1.2 parts of chicken essence.
The preparation method comprises the following steps:
(1) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(2) soaking soybean in clear water for 9 hours, taking out, draining, steaming in a pot for 4 hours, cooling, adding flour, stirring, pouring into a jar, fermenting at 28-32 deg.C for 28 days to obtain fermented flavor of fresh and fragrant soybean, sun drying, and grinding into powder;
(3) pulverizing semen arachidis hypogaeae, fructus crataegi, and fructus Lycii, and mixing;
(4) mixing white vinegar, salt and white granulated sugar uniformly, and adding into tomato pulp;
(5) and (3) putting olive oil into a pot, heating, adding bruised ginger, pepper, minced onion and minced garlic, frying to be soft, then adding the tomato pulp in the previous step, then adding the soybean flour in the step (2), stirring and frying, adding pepper powder and chicken essence for seasoning, and boiling with medium fire until the soup becomes thick to obtain the tomato sauce.
The above examples 1 to 5 are all eaten by a large number of consumers, and the preference (maximum 10) is 9, 8, 9 and 10 in sequence. Therefore, in the above embodiment, embodiment 5 is the most preferable embodiment.
The embodiments of the present invention have been described in detail, but the description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention. Any modification, equivalent replacement or improvement made within the scope of the application of the present invention shall be included in the protection scope of the present invention.

Claims (6)

1. A method for preparing soybean tomato sauce is characterized by comprising the following steps: the paint comprises the following components in parts by weight: 70-80 parts of tomatoes, 20-35 parts of soybeans, 5-10 parts of peanut kernels, 10-20 parts of flour, 8-16 parts of hawthorn, 5-12 parts of medlar, 1-3 parts of bruised ginger, 1-3 parts of pepper, 5-15 parts of white granulated sugar, 2-4 parts of white vinegar, 2-5 parts of salt, 2-10 parts of minced onion, 1-3 parts of chopped garlic, 1-3 parts of pepper powder, 5-12 parts of olive oil and 0.5-2 parts of chicken essence.
2. The method for preparing soybean tomato sauce according to claim 1, wherein the soybean tomato sauce comprises the following components: the paint comprises the following components in parts by weight: 72-78 parts of tomatoes, 25-30 parts of soybeans, 6-9 parts of peanut kernels, 12-18 parts of flour, 10-14 parts of hawthorn, 7-10 parts of medlar, 1.5-2.5 parts of bruised ginger, 1.5-2.5 parts of pepper, 8-13 parts of white granulated sugar, 2.5-3.5 parts of white vinegar, 3-4 parts of salt, 4-8 parts of chopped onions, 1.5-2.5 parts of chopped garlic, 1.5-2.5 parts of pepper powder, 7-10 parts of olive oil and 1-1.5 parts of chicken essence.
3. The method for producing soybean tomato paste according to claim 1 or 2, characterized in that: the paint comprises the following components in parts by weight: 75 parts of tomatoes, 28 parts of soybeans, 7.5 parts of peanut kernels, 15 parts of flour, 12 parts of hawthorn, 8.5 parts of medlar, 2 parts of bruised ginger, 2 parts of pepper, 11 parts of white granulated sugar, 3 parts of white vinegar, 3.5 parts of salt, 6 parts of minced onion, 2 parts of minced garlic, 2 parts of pepper powder, 8.5 parts of olive oil and 1.2 parts of chicken essence.
4. The method for preparing soybean tomato sauce according to claim 1, wherein the soybean tomato sauce comprises the following components: the preparation method comprises the following steps:
(1) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(2) soaking soybean in clear water for 8-10 hours, taking out, draining, steaming in a pot for 3-5 hours, cooling, adding flour, stirring, pouring into a jar, fermenting at 28-32 deg.C for 25-30 days to obtain fermented flavor, sun drying, and grinding into powder;
(3) pulverizing semen arachidis hypogaeae, fructus crataegi, and fructus Lycii, and mixing;
(4) mixing white vinegar, salt and white granulated sugar uniformly, and adding into tomato pulp;
(5) and (3) putting olive oil into a pot, heating, adding bruised ginger, pepper, minced onion and minced garlic, frying to be soft, then adding the tomato pulp in the previous step, then adding the soybean flour in the step (2), stirring and frying, adding pepper powder and chicken essence for seasoning, and boiling with medium fire until the soup becomes thick to obtain the tomato sauce.
5. The method for preparing soybean tomato sauce according to claim 4, wherein the soybean tomato sauce comprises the following components: and (2) soaking the soybeans in clear water for 9 hours, fishing out the soybeans, draining the soybeans, and steaming the soybeans in a pot for 4 hours.
6. The method for preparing soybean tomato sauce according to claim 4, wherein the soybean tomato sauce comprises the following components: the fermentation time in the step (2) is 28 days.
CN202011049989.7A 2020-09-29 2020-09-29 Method for making soybean tomato sauce Pending CN112220027A (en)

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Application Number Priority Date Filing Date Title
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101124984A (en) * 2007-09-25 2008-02-20 贵州神奇集团控股有限公司 Tomato soy sauce containing high content lycopene
CN103478692A (en) * 2013-09-16 2014-01-01 杨晓虹 Method for manufacturing soybean and tomato sauce
CN105309916A (en) * 2014-07-21 2016-02-10 葛以东 Catsup formula
CN107279939A (en) * 2017-08-11 2017-10-24 百色金陵农牧有限公司 A kind of catsup and preparation method thereof
CN107319497A (en) * 2017-07-25 2017-11-07 赵欣丽 A kind of lipid-loweringing catsup and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101124984A (en) * 2007-09-25 2008-02-20 贵州神奇集团控股有限公司 Tomato soy sauce containing high content lycopene
CN103478692A (en) * 2013-09-16 2014-01-01 杨晓虹 Method for manufacturing soybean and tomato sauce
CN105309916A (en) * 2014-07-21 2016-02-10 葛以东 Catsup formula
CN107319497A (en) * 2017-07-25 2017-11-07 赵欣丽 A kind of lipid-loweringing catsup and preparation method thereof
CN107279939A (en) * 2017-08-11 2017-10-24 百色金陵农牧有限公司 A kind of catsup and preparation method thereof

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