CN1278625C - A kind of ketchup tomato - Google Patents
A kind of ketchup tomato Download PDFInfo
- Publication number
- CN1278625C CN1278625C CNB2004100960924A CN200410096092A CN1278625C CN 1278625 C CN1278625 C CN 1278625C CN B2004100960924 A CNB2004100960924 A CN B2004100960924A CN 200410096092 A CN200410096092 A CN 200410096092A CN 1278625 C CN1278625 C CN 1278625C
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- China
- Prior art keywords
- tomato
- sauce
- tomato sauce
- pepper
- maltose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 25
- 240000003768 Solanum lycopersicum Species 0.000 title description 17
- 235000008960 ketchup Nutrition 0.000 title 1
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 241000722363 Piper Species 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000227653 Lycopersicon Species 0.000 claims abstract 8
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- BTZFRMSCJNAZGT-OYIAIMIOSA-L [Na+].[Na+].N[C@@H](CCC(O)=O)C([O-])=O.N[C@@H](CCC(O)=O)C([O-])=O Chemical compound [Na+].[Na+].N[C@@H](CCC(O)=O)C([O-])=O.N[C@@H](CCC(O)=O)C([O-])=O BTZFRMSCJNAZGT-OYIAIMIOSA-L 0.000 claims description 5
- 239000001511 capsicum annuum Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 239000004223 monosodium glutamate Substances 0.000 abstract description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000001341 hydroxy propyl starch Substances 0.000 abstract 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 235000015113 tomato pastes and purées Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000014860 sensory perception of taste Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to tomato sauce. Raw materials for preparing the tomato sauce contain tomato paste, malt sugar (starch syrup), table salt, hydroxypropyl starch, white granulated sugar, red pepper powder, chilli paste, pepper, white vinegar, fresh monosodium glutamate, yeast extractum, tomato essence, potassium sorbate (as a preservative), sweetening agents, molecular distilled monoglyceride (as an emulsifying agent) and water. The tomato sauce has the characteristics of rich nutrition and good taste, and is suitable for people at different age stages, in different regions and of different races to use.
Description
One, technical field
The present invention relates to the seasoning sauce, be specifically related to a kind of tomato sauce.
Two, background technology
Sauce is a kind of flavouring that is mixed with by various raw materials, and raw material commonly used has fruits and vegetables such as radish, onion, tomato, fruit, adds flavouring agent, various flavoring, colouring agent, spice etc. and makes.The preparation method of sauce be by boil, pull an oar, filter, stir, technology such as allotment, sterilization packaging makes product then.
Tomato sauce is to be primary raw material with catsup, increases the bottled or canned baste that other pungent and fragrant flavorings processes.In the technical journal " food industry science and technology " (vol.22, No.3,2001), " tomato sauce manufacturing process " literary composition has carried out detailed elaboration to the common used batching and the production technology of tomato sauce.Tomato sauce preparation raw material difference, its mouthfeel, local flavor and nutritive value are also inequality.Because flavouring such as delicate flavour, fragrance and pungent are of a great variety, modulate the tomato sauce not a duck soup of a kind of tasty and refreshing, nutrition, health care.
Three, summary of the invention
The purpose of this invention is to provide a kind of nutritious, mouthfeel good, and has the tomato sauce of disease-resistant health care.
Tomato sauce of the present invention is to make by following materials of weight proportions, by producing 100kg finished product sauce:
Catsup 25---35kg maltose 4---6kg
Salt 1.6---1.8kg converted starch 1.0---1.3kg
White granulated sugar 0.8---1.2kg Paprika 0.2---0.25kg
Thick chilli sauce 0.1---0.15kg pepper 0.1---0.15kg
Light-coloured vinegar 0.1---0.15kg specially fresh monosodium glutamate sodium glutamate 0.04---0.05kg
Yeast extract 0.04---0.05kg tomato flavour 0.08---0.1kg
The sweet 0.02kg of potassium sorbate anticorrisive agent 0.05kg A Siba
All the other are water for molecular clock monoglyceride 0.02kg
Tomato sauce optimum material proportion of the present invention is as follows, by producing 100kg finished product sauce:
Catsup 30kg maltose 5.4kg
Salt 1.7kg converted starch 1.2kg
White granulated sugar 0.9kg Paprika 0.24kg
Thick chilli sauce 0.12kg pepper 0.12kg
Light-coloured vinegar 0.12kg specially fresh monosodium glutamate sodium glutamate 0.045kg
Yeast extract 0.045kg tomato flavour 0.09kg
The sweet 0.02kg of potassium sorbate anticorrisive agent 0.05kg A Siba
All the other are water for molecular clock monoglyceride 0.02kg
Added a certain amount of maltose in the selected batching of the present invention, the mixture that it is made up of glucose, compound sugar and dextrin.The maltose sugariness is lower, and sugariness that can soft sucrose makes the sweet taste gentleness good to eat; Maltose dissolved oxygen tolerance is than low many of the aqueous solution, thereby non-oxidizability is arranged, and this is very favourable to local flavor, color and vitamin C of keeping catsup; The compound sugar that contains in the maltose can impel the breeding of Bifidobacterium, reduces the generation of poisonous fermented material and harmful enzyme, suppresses pathogen, prevents diarrhoea and constipation.In addition, it is protected liver in addition, reduces serum cholesterol, brings high blood pressure down, strengthens immunity, the function of antitumor and synthetic cellulose.Compound sugar should not be absorbed by the body, and energy is not provided, and is not utilized by oral bacteria, can not cause decayed tooth.
Thick chilli sauce in the selected batching of the present invention is to be equipped with flavoring to process through little fermentation process, and the tasty and refreshing fragrance that has stimulation has again kept the nutrition of bright capsicum, and pungent uniqueness, soft.
Specially fresh monosodium glutamate in the selected batching of the present invention is meant sodium glutamate, inosinicacid, guanylic acid, or its combination, can bring into play advantage separately, reaches better seasoning effect.Also suitably add yeast extract in the batching, utilized the strong adsorption capacity of its macro-molecular protein, improved the expressive force of delicate flavour, prolong the sense of taste time, prolong weak flavor composition, improve the sense of taste action intensity, correct the sense of taste deviation, make the balance coordination of respectively distinguishing the flavor of, be easy to be accepted by people.
Molecular clock monoglyceride in the selected batching of the present invention plays the effect of emulsifying agent, and it has good emulsifying, dispersion and stable function, can also prevent age of starch, fully guarantees structural state uniform and stable of product.
The advantage of tomato sauce of the present invention is: nutritious, mouthfeel good, and have disease-resistant health care function.
Four, the specific embodiment
Make tomato sauce of the present invention and select materials by following weight proportion, by producing 100kg finished product sauce:
Catsup 29kg maltose 5.3kg
Salt 1.6kg converted starch 1.1kg
White granulated sugar 0.9kg Paprika 0.24kg
Thick chilli sauce 0.12kg pepper 0.12kg
Light-coloured vinegar 0.12kg specially fresh monosodium glutamate sodium glutamate 0.045kg
Yeast extract 0.045kg tomato flavour 0.09kg
The sweet 0.02kg of potassium sorbate anticorrisive agent 0.05kg A Siba
All the other are water for molecular clock monoglyceride 0.02kg
Claims (2)
1, a kind of tomato sauce is characterized in that it being to make by following materials of weight proportions, by producing 100kg finished product sauce:
Catsup 25---35kg maltose 4---6kg
Salt 1.6---1.8kg converted starch 1.0---1.3kg
White granulated sugar 0.8---1.2kg Paprika 0.2---0.25kg
Thick chilli sauce 0.1---0.15kg pepper 0.1---0.15kg
Light-coloured vinegar 0.1---0.15kg specially fresh monosodium glutamate sodium glutamate 0.04---0.05kg
Yeast extract 0.04---0.05kg tomato flavour 0.08---0.1kg
The sweet 0.02kg of potassium sorbate anticorrisive agent 0.05kg A Siba
All the other are water for molecular clock monoglyceride 0.02kg.
2, tomato sauce according to claim 1, wherein the weight proportion of each raw material is as follows, by producing 100kg finished product sauce:
Catsup 30kg maltose 5.4kg
Salt 1.7kg converted starch 1.2kg
White granulated sugar 0.9kg Paprika 0.24kg
Thick chilli sauce 0.12kg pepper 0.12kg
Light-coloured vinegar 0.12kg specially fresh monosodium glutamate sodium glutamate 0.045kg
Yeast extract 0.045kg tomato flavour 0.09kg
The sweet 0.02kg of potassium sorbate anticorrisive agent 0.05kg A Siba
All the other are water for molecular clock monoglyceride 0.02kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100960924A CN1278625C (en) | 2004-11-29 | 2004-11-29 | A kind of ketchup tomato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100960924A CN1278625C (en) | 2004-11-29 | 2004-11-29 | A kind of ketchup tomato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1659981A CN1659981A (en) | 2005-08-31 |
| CN1278625C true CN1278625C (en) | 2006-10-11 |
Family
ID=35009756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100960924A Expired - Fee Related CN1278625C (en) | 2004-11-29 | 2004-11-29 | A kind of ketchup tomato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1278625C (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099564B (en) * | 2007-07-16 | 2011-06-22 | 江南大学 | Edible season sauce with tomato, garlic and onion as main material and preparing method |
| JP5124692B2 (en) * | 2011-03-30 | 2013-01-23 | 花王株式会社 | tomato ketchup |
| CN102204663B (en) * | 2011-05-06 | 2013-04-17 | 新疆大学 | Tomato sauce added with fennel essential oil |
| CN102919821B (en) * | 2012-11-23 | 2013-11-13 | 贵州神奇集团控股有限公司 | Chilli sauce with tomato and preparation method thereof |
| CN103113779B (en) * | 2013-02-05 | 2014-10-01 | 陕西科技大学 | Preparation process of ferric oxide containing double-wavelength light absorption water-based anti-forgery ink additive |
| CN103202453A (en) * | 2013-04-27 | 2013-07-17 | 普罗旺斯食品（天津）有限公司 | Composite tomato seasoning with fruit feel and preparation method thereof |
| CN104273509B (en) * | 2013-07-09 | 2016-08-10 | 普罗旺斯番茄制品（天津）有限公司 | The preparation method of tomato ketchup |
| CN103549382A (en) * | 2013-11-12 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Onion sauce powder |
| CN103932149A (en) * | 2013-11-18 | 2014-07-23 | 苏州厦都贸易有限公司 | Barbecue sauce and preparation method thereof |
| CN103907900A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Five-spice chilli paste and preparation method thereof |
| CN104256540A (en) * | 2014-10-09 | 2015-01-07 | 张璧云 | Sauce, coating, cooking oil and cooking fat prepared from multiple ingredients |
| SG11201901749RA (en) * | 2016-10-06 | 2019-04-29 | Cj Cheiljedang Corp | Tomato ketchup with improved storage stability |
| TR201811294A2 (en) * | 2018-08-03 | 2018-08-27 | Alpak Gida Baharat Ve Ambalaj Sanayi Ticaret Ltd Sirketi | Isot Containing Sauce And Production Method |
| CN114468270A (en) * | 2022-02-10 | 2022-05-13 | 上海梅林食品有限公司 | Tomato sauce and production process thereof |
-
2004
- 2004-11-29 CN CNB2004100960924A patent/CN1278625C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1659981A (en) | 2005-08-31 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Xinjiang Centre Asia Food Development Center (Co., Ltd.) Assignor: Chen Qigang Contract fulfillment period: 2009.4.10 to 2014.4.10 Contract record no.: 2009650000004 Denomination of invention: A kind of ketchup tomato Granted publication date: 20061011 License type: General permission Record date: 2009.6.18 |
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Free format text: COMMON LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.4.10 TO 2014.4.10; CHANGE OF CONTRACT Name of requester: XINJIANG MIDDLE ASIA FOOD RESEARCH AND DEVELOPMENT Effective date: 20090618 |
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Assignee: Xinjiang Centre Asia Food Development Center (Co., Ltd.) Assignor: Chen Qigang Contract fulfillment period: 2009.6.10 to 2014.6.10 Contract record no.: 2009650000013 Denomination of invention: A kind of ketchup tomato Granted publication date: 20061011 License type: Exclusive license Record date: 2009.6.23 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.6.10 TO 2014.6.10; CHANGE OF CONTRACT Name of requester: XINJIANG MIDDLE ASIA FOOD RESEARCH AND DEVELOPMENT Effective date: 20090623 |
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Effective date of registration: 20180131 Address after: 830026 Satellite Road, Urumqi economic and Technological Development Zone, the Xinjiang Uygur Autonomous Region, No. 533 Co-patentee after: XINJIANG KANGMEIRUI AGRICULTURAL DEVELOPMENT CO., LTD. Patentee after: Chen Qigang Address before: 830002 three unit three, unit 502, 81 Democratic Road, Urumqi, the Xinjiang Uygur Autonomous Region Patentee before: Chen Qigang |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
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Granted publication date: 20061011 Termination date: 20181129 |