CN117441875A - Tomato sauce formula for balancing body by four flavors and preparation method thereof - Google Patents
Tomato sauce formula for balancing body by four flavors and preparation method thereof Download PDFInfo
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- CN117441875A CN117441875A CN202311572438.2A CN202311572438A CN117441875A CN 117441875 A CN117441875 A CN 117441875A CN 202311572438 A CN202311572438 A CN 202311572438A CN 117441875 A CN117441875 A CN 117441875A
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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
-
- 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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/82—Acid flavourants
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a tomato ketchup formula for balancing a four-taste and five-taste organism and a preparation method thereof, and the tomato ketchup formula is characterized by comprising concentrated tomato ketchup, drinking water, white granulated sugar, edible salt and five-taste raw materials, wherein the five-taste raw materials comprise sour raw materials, bitter raw materials, sweet raw materials, spicy raw materials and salty raw materials, and the five-taste raw materials are derived from fruits and vegetables, grains, animal sources, edible fungi and extracts thereof; the tomato sauce has the advantages of being sweet and sour, keeping the main style of tomato sauce, simultaneously regulating internal organs and balancing yin and yang, and achieving the purpose of taking food as nutrition.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a tomato ketchup formula for balancing organisms in four-taste and five-taste and a preparation method thereof.
Background
In traditional Chinese medicine, complementary interaction of medicine and food is a remarkable characteristic of traditional Chinese medicine treatment, and food nourishing is discussed in Huangdi's internal channel of ancient medical books in China. The Sheng Zhang Zhong Jing of medicine is in the first food therapy and is a special one, and there is no strict limit between medicine and food.
According to the theory of yin and yang five elements of ancient people, food consumption is divided into: four properties: the middle part of the cold, heat, cool and warm is flat, and each part has the function of producing various effects and changes on the viscera of the human body according to the special performance; five flavors: sour, bitter, sweet, spicy, salty, and in each case, they serve to nourish the viscera. For example, after food enters the human body, acid enters the liver, sweet enters the spleen and stomach, bitter enters the heart and small intestine, pungent into the lung and large intestine, salty into the kidney and bladder.
Tomato is nutritious and contains various vitamins, amino acids, minerals, lycopene, and other active substances. Has effects in invigorating stomach, promoting digestion, promoting salivation, quenching thirst, cooling blood, suppressing hyperactive liver, preventing vascular aging, improving cardiovascular function, promoting urination, and caring skin. In addition to having extremely high nutritional value, tomatoes are also being made into various types of foods due to their sweet and sour palatability, tomato ketchup being one of the most popular condiments.
The existing tomato ketchup is mainly focused on the preparation of taste, and the sour, sweet and refreshing flavor of the tomato ketchup is widely welcome by people. Sour liver, has effects of enhancing digestion and protecting liver; sweet entering spleen can tonify qi and nourish blood, regulate stomach and detoxify. However, the existing tomato ketchup is unbalanced in five flavors, excessive in sour and sweet taste, excessive in consumption and easy to brew wet and produce phlegm, and teeth are damaged to hurt the stomach.
Disclosure of Invention
According to the technical problems, the invention provides a tomato ketchup formula for balancing the body in four flavors and a preparation method thereof, wherein the tomato ketchup formula is capable of ensuring the health while being full of happiness.
The invention provides a tomato ketchup formula for balancing a four-flavor organism, which is characterized by comprising concentrated tomato ketchup, drinking water, white granulated sugar, edible salt and five raw materials.
The five-flavor raw materials comprise sour raw materials, bitter raw materials, sweet raw materials, spicy raw materials and salty raw materials, and are derived from fruits and vegetables, grains, animal sources, edible fungi and extracts thereof.
The sour raw material is one or more of brewed white vinegar, hawthorn juice concentrate, dark plum pulp, lemon juice concentrate, orange juice concentrate and ballet juice concentrate.
The bitter raw material is one or more of fructus Gardeniae extract, flos Chrysanthemi extract, semen Ginkgo extract, semen Armeniacae amarum powder, and pericarpium Citri Tangerinae powder.
The sweet raw materials are one or more of honey, red date, rose extract, licorice powder, pumpkin powder, chicken extract, mulberry extract, litchi juice concentrate, apple juice concentrate, medlar extract and concentrated pomegranate juice.
The pungent raw material is one or more of semen Myristicae powder, cortex Cinnamomi powder, flos Caryophylli powder, rhizoma Zingiberis recens powder, fructus Piperis powder, herba Alii Fistulosi powder, and herba Menthae extract.
The salty raw material is one or more of shrimp powder, millet powder, barley powder and kelp extract.
The mass percentages of the concentrated tomato sauce, the drinking water, the white granulated sugar and the edible salt are 40% -58%, 32% -45%, 5% -14% and 1% -3% respectively.
The five raw materials comprise the following components in percentage by mass: 0.5 to 3.7 percent of sour raw material, 0.3 to 0.8 percent of bitter raw material, 0.5 to 3.5 percent of sweet raw material, 0.25 to 0.5 percent of spicy raw material and 1 to 3.3 percent of salty raw material.
A preparation method of tomato ketchup for balancing organisms in four flavors is characterized by comprising the following specific steps:
1. washing grains, draining, and pulverizing into 80-100 mesh grain powder;
2. washing and screening fruits and vegetables, crushing and grinding the fruits and vegetables into slurry according to water with the mass 1-3 times of that of the added raw materials, coarsely filtering warp cloth, and centrifuging to obtain concentrated juice of the fruits and vegetables;
3. washing and crushing animal source raw materials, adding one or more of alkaline protease, papain and trypsin in an amount of 0.1-0.35%, adjusting pH to 5-10, and performing enzymolysis at 50-55deg.C for 9-12 hr;
4. uniformly mixing the five raw materials obtained in the step 1-3 with concentrated tomato sauce, drinking water, white granulated sugar and edible salt according to a proportion for later use;
5. boiling the uniformly mixed tomato sauce in the step 4 at a high temperature of 85-90 ℃ for 40-50min;
6. and (3) cooling the filled tomato sauce by a water bath cooling device, and reducing the temperature of the product to below 45-50 ℃ within 10-20min according to different packaging specifications.
The beneficial effects of the invention are as follows: the invention relates to a tomato sauce formula for balancing organisms in four-property and five-flavor and a preparation method thereof, concentrated tomato sauce and drinking water are used as main raw materials, five-flavor raw materials including fruits, vegetables, grains, nuts, plant stems and leaves, edible fungi, algae and the like are selected as auxiliary materials, the raw materials are subjected to pretreatment such as crushing, pulping and the like, and then the processes of blending, mixing, stewing, sterilizing and filling are adopted to prepare the tomato sauce.
Detailed Description
Example 1
Firstly, cleaning grains, draining water, and crushing into 80-100 mesh grain powder; then, cleaning and screening fruits and vegetables, crushing and grinding the fruits and vegetables into slurry according to water with the mass 1-3 times of that of the added raw materials, and centrifuging the slurry after coarse filtration of warp cloth to obtain concentrated fruit and vegetable juice; then, the animal source raw materials are washed and crushed, one or more of alkaline protease, papain and trypsin with the concentration of 0.1-0.35% are added, the pH is adjusted to 5-10, the temperature is 50-55 ℃, and the enzymolysis is carried out for 9-12 hours;
the five raw materials obtained by the treatment of the steps are uniformly mixed with concentrated tomato sauce, drinking water, white granulated sugar and edible salt according to a proportion for standby; steaming and boiling the uniformly mixed tomato sauce at 85-90deg.C for 40-50min; and filling the tomato sauce, and cooling the filled tomato sauce by a water bath cooling device, wherein the temperature of the product is reduced to below 45-50 ℃ within 10-20min according to different packaging specifications.
The foregoing has shown and described the basic principles and main features of the present invention and the advantages of the present invention. Various components mentioned in the present invention are common in the art, and it should be understood by those skilled in the art that the present invention is not limited by the above embodiments, and the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications can be made in the present invention without departing from the spirit and scope of the invention, which is defined in the claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A tomato ketchup formula for balancing the body of a four-flavor tomato ketchup is characterized by comprising concentrated tomato ketchup, drinking water, white granulated sugar, edible salt and five raw materials.
2. A tomato ketchup formulation for four-way five-flavor balancing organisms as claimed in claim 1, wherein the five-flavor raw materials include sour raw materials, bitter raw materials, sweet raw materials, spicy raw materials and salty raw materials, and the five-flavor raw materials are derived from fruits and vegetables, grains, animal sources, edible fungi and extracts thereof.
3. The tomato ketchup formula of claim 2, wherein the sour raw material is one or more of brewed white vinegar, hawthorn juice concentrate, dark plum pulp, lemon juice concentrate, orange juice concentrate, and ballet juice concentrate.
4. The tomato ketchup formula for balancing organisms in four-way, five-flavor, as claimed in claim 2, wherein the bitter raw material is one or more of gardenia extract, chrysanthemum extract, ginkgo extract, almond powder and dried orange peel powder.
5. The tomato ketchup formula for balancing organisms in four-color shizandra according to claim 2, wherein the sweet raw materials are one or more of honey, red date, rose extract, licorice powder, pumpkin powder, chicken extract, mulberry extract, litchi juice concentrate, apple juice concentrate, medlar extract and pomegranate juice concentrate.
6. The tomato ketchup formula for balancing organisms in four flavors according to claim 2, wherein the spicy raw material is one or more of nutmeg powder, cinnamon powder, clove powder, ginger powder, white pepper powder, onion powder and peppermint extract.
7. The tomato ketchup formula for balancing organisms in four-color and five-flavor manner according to claim 2, wherein the salty raw material is one or more of shrimp meal, millet flour, barley flour and kelp extract.
8. The tomato ketchup formula for four-way five-flavor balancing organisms according to claim 1, wherein the mass percentages of the concentrated tomato ketchup, the drinking water, the white granulated sugar and the edible salt are respectively 40% -58%, 32% -45%, 5% -14% and 1% -3%.
9. The tomato ketchup formula for four-flavor balance organisms according to claim 2, wherein the weight percentages of the five raw materials are respectively: 0.5 to 3.7 percent of sour raw material, 0.3 to 0.8 percent of bitter raw material, 0.5 to 3.5 percent of sweet raw material, 0.25 to 0.5 percent of spicy raw material and 1 to 3.3 percent of salty raw material.
10. A preparation method of tomato ketchup for balancing organisms in four flavors is characterized by comprising the following specific steps:
1) Cleaning grains, draining, and pulverizing into 80-100 mesh grain powder;
2) Washing and screening fruits and vegetables, grinding into slurry according to water with the mass 1-3 times of that of the added raw materials, coarse filtering by warp cloth, and centrifuging to obtain concentrated juice of fruits and vegetables;
3) Cleaning and crushing animal source raw materials, adding one or more of alkaline protease, papain and trypsin with the concentration of 0.1-0.35%, adjusting the pH to 5-10, and carrying out enzymolysis for 9-12h at 50-55 ℃;
4) Uniformly mixing the five raw materials obtained in the step 1-3 with concentrated tomato sauce, drinking water, white granulated sugar and edible salt according to a proportion for later use;
5) Steaming the uniformly mixed tomato sauce in the step 4 at 85-90 ℃ for 40-50min;
6) And (3) cooling the filled tomato sauce by a water bath cooling device, and reducing the temperature of the product to below 45-50 ℃ within 10-20min according to different packaging specifications.
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