CN1846511A - Dewatered tomato and its prepn process - Google Patents
Dewatered tomato and its prepn process Download PDFInfo
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- CN1846511A CN1846511A CNA2005100426128A CN200510042612A CN1846511A CN 1846511 A CN1846511 A CN 1846511A CN A2005100426128 A CNA2005100426128 A CN A2005100426128A CN 200510042612 A CN200510042612 A CN 200510042612A CN 1846511 A CN1846511 A CN 1846511A
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Abstract
The present invention is dewatered tomato and its preparation process. The dewatered tomato is thick tomato chip with peel on at least one side. The preparation process includes the following steps: washing including soaking for 15-30 min; slicing; eliminating seeds; and stoving first at 70-75 deg.c for 1.5-2.5 hr, and then at 60-65 for 1.5-2.5 hr to reach water content of 7-8 %. The dewatered tomato has good look, less rewetting and long preservation period.
Description
Technical field:
The present invention relates generally to a kind of dewatered tomato and preparation method thereof.
Background technology:
Tomato claims tomato again, is nutritious in the vegetables, is rich in vitamin C, and the color after the maturation is red, is indispensable a kind of vegetables in people's daily life.Dewatered tomato is compared with natural tomato, has a lot of advantages again, long shelf-life, and easy storage, it is little to occupy the space, and cost of transportation is low, and is easy to use, is a kind of high in technological content, good in economic efficiency, product that market prospects are wide.
The patent No. is 91105296.8, and the patent of invention that name is called " dewatering of tomato " discloses a kind of preparation method of dewatered tomato, and the dehydration tomato that this method is produced is earlier tomato to be made the pasty state concentrate, makes fritter and dry then.Need that wherein the tomato piece is heated to the boiling point of water or be lower than the boiling temperature of water, continued 10 minutes so that its bleaching makes the contained enzyme deactivation of tomato.
The patent No. is 02116433.9, and the patent of invention that name is called " multiple frozen dried freshness-retaining vegetable of various tastes and preparation method thereof " wherein discloses a kind of preparation method of dewatered tomato, and the dehydration tomato that this method is produced uses freeze dried and antistaled.
The subject matter that said method exists is that dewatered tomato is shapeless, all becomes pasty state.
Summary of the invention:
The objective of the invention is to avoid the deficiencies in the prior art part and a kind of dewatered tomato and preparation method thereof is provided.
Purpose of the present invention can be by realizing by the following technical solutions: a kind of dewatered tomato, include thick meat shape dry plate, and its main feature is also to include on thick meat shape dry plate to have a tomato skin of wearing self at least.
A kind of dewatered tomato, its main feature are that tomato is a pulvis; Its content percentage by weight is more than 90%, and all the other are water.The granularity of described dewatered tomato powder is the 20-120 order.
A kind of preparation method of dewatered tomato includes:
A. clean, soaked 15-30 minute;
B. section is cut to greater than 6*6mm, imitative cube shaped less than 15*15mm;
C. get seed, use the 2-3.5Kg/mpa press water, seed is got for the 3-5mm washing screen in the aperture;
D. oven dry, 1. temperature is controlled at 70-75 ℃, time 1.5-2.5 hour;
2. shove charge again;
3. temperature is controlled at 60-65 ℃, time 1.5-2.5 hour;
4. tomato moisture takes out tomato when 7%-8%.
Dewatered tomato of the present invention is not owing to removing the peel, so shape is relatively good; Stoving process can solve the problem of getting damp by twice oven dry, and dewatered tomato is not got damp, and the shelf-life is long.
The preparation method of described dewatered tomato also includes:
E. selection: inconsistent tomato sheet of the sheet type is irregular, color and luster and impurity are sorted out;
F. screening: with the sieve of different size;
G. check: by magnetic field will be wherein heavy metal get remove after, detect by metal detector; Shine with ultraviolet lamp again, make its microbiological indicator control in allowed limits;
H. pack: can use glass or liner double-layer plastic bag or aluminium foil bag;
I. put in storage.
Can increase before described a cleaning step has the selection step, its tomato should be does not has residual, the no scab of farming, do not have go rotten, free from admixture, color and luster are scarlet, pluck after the resting period be no more than 24 hours.
The requirement that the preparation method of described dewatered tomato also includes in the described pick step processing tomato is oval fruit, and long 3-6cm is advisable.
Can use the biocide washing in the described a cleaning step, use the clear water rinsing then.
In the described b slicing step, section can be 15*15mm, 10*10mm, 6*6mm.
The preparation method of described dewatered tomato also includes can increase after described f screening step the powder step of beating.Tomato piece to no tomato skin uses powder beater to beat powder.
Described c gets in the seed step, dries after the tomato seed that takes out is cleaned, and can make seed and use.
The invention has the beneficial effects as follows that the dewatered tomato color and luster for preparing through above-mentioned steps takes on a red color, tissue morphology is thick meat shape dry plate, is shaped as cuboid.Easy to use, and kept the distinctive original flavor of tomato.Can be used for instant food etc.The pulvis color is scarlet or pink, allows a small amount of caking, and is with rich flavor, nutritious, has higher edible and medical value, kept original color of tomato and function to greatest extent.The flavouring or medical usage or other purposes that can be used for vegetables and instant food.
1. invest little.Because tomato is not got skin, common vegetable-chopper just can be finished stripping and slicing, just adds and gets seed equipment, therefore, does not need too big input.
2. output height.Owing to adopt high temperature dehydration, early stage temperature height (70-75 degree), secondary drying has shortened stoving time, the daily output can reach the 1.2-1.5 ton.
3. quality is good.Since adopt second dehydration, moisture low (in 7%), product does not get damp, and color is good, has kept the original nutritional labeling of tomato.
4. benefit is excellent.Owing to adopt and get seed equipment, tomato and tomato seed all are fully used.As: one mu of tomato of peasant household's plantation, 6 tons of output are sold catsup factory, 260 yuan per ton, count 1560 yuan.Same tomato is sold dehydrated vegetable factory, and 160 yuan per ton, count 960 yuan, tomato per ton is got 3 kilograms of seeds, and 50 yuan of per kilograms are counted 900 yuan, and binomial adds up to 1860 yuan.Enterprise has reduced cost (few 100 yuan of tomato per ton), and the peasant has increased income (per ton higher 300 yuan than catsup factory).
The specific embodiment:
Below can further be well understood to the present invention by specific embodiments of the invention, material of the present invention is the high-quality tomato, production environment and equipment must meet the requirement of " food hygiene law ", and production equipment that is adopted such as fermentation vat, elevator, cleaning machine, vegetable-chopper, baking oven all need stainless steel material to make.Process must be carried out under aseptic condition.End product quality reaches (1) organoleptic indicator: color and luster takes on a red color, and tissue morphology is thick meat shape dry plate, has kept the distinctive original flavor of tomato.(2) physical and chemical index: moisture is less than 8%; Other content of mineral substances meets national green food standard.(3) microbiological indicator: do not have pathogenic bacteria, other meets the aseptic requirement of food.
Embodiment 1: get 200 kilograms of tomatoes, and preparation by the following method,
A. pick: do not have residual, the no scab of farming, do not have go rotten, free from admixture, color and luster are scarlet, pluck after the resting period be no more than 24 hours.
B. in cleaning machine, clean, soaked 20 minutes.
C. use the slicer section, it is imitative cube shaped to be cut to 15*15.
D. get seed, use the 2-3.5Kg/mpa press water, seed is got for the 3-5mm washing screen in the aperture.
E. oven dry, 1. temperature is controlled at 70-75 ℃, time 1.5-2 hour.
2. shove charge again;
3. temperature is controlled at 60-65 ℃, time 1.5-2 hour;
4. tomato moisture takes out tomato when 7%-8%.
F. selection: inconsistent tomato sheet of the sheet type is irregular, color and luster and impurity are sorted out.
G. screening: with the sieve of 15*15 millimeter, 10*10 millimeter, 6*6 millimeter, can obtain specification respectively and be: 15*15 millimeter, 10*10 millimeter, three kinds of products of 6*6 millimeter.
H. check: by magnetic field will be wherein heavy metal get remove after, detect by metal detector; Shine with ultraviolet lamp again, make its microbiological indicator control in allowed limits.
I. pack: can use glass or liner double-layer plastic bag or aluminium foil bag.
J. put in storage.
Assay:
1. moisture 7.2%;
2. color is scarlet, no variable color sheet, free from admixture;
3. total number of bacteria≤540cfu/g; Coliform≤30/100g; Saccharomycete and mould≤160cfu/g; Pathogenic bacteria do not detect salmonella.
4. agricultural residual testing result: see the following form:
| Sequence number | Test item | Unit | Testing result |
| Fenvalerate | mg/kg | Do not detect | |
| Cypermethrin | mg/kg | 0.02 | |
| Chlopyrifos | mg/kg | Do not detect | |
| Thimet (3911) | mg/kg | Do not detect | |
| Azodrin | mg/kg | Do not detect |
Embodiment 2: get 1000 kilograms of tomatoes, and the method for a-g in the use-case 1,45 kilograms of processing tomato finished products with the sieve of 15*15 millimeter, obtain specification respectively and are: 15*15 millimeter, 10*10 millimeter, three kinds of products of 6*6 millimeter.Again 6*6 millimeter screenings is processed into 20-40 order, 40-60 order, 60-80 order, 80-100 order, 100-120 purpose powder product with powder beater.The packing method of pulvis is the same.
Physical and chemical index: 1, moisture≤6%, ash content≤5.5%.
2, hygienic articles index and agricultural residual testing result are with described in the example 1.
Claims (10)
1. a dewatered tomato includes thick meat shape dry plate, it is characterized in that also including on thick meat shape dry plate having a tomato skin of wearing self at least.
2. a dewatered tomato is characterized in that tomato is a pulvis; Its content percentage by weight is more than 90%, and all the other are water.
3. dewatered tomato as claimed in claim 2, the granularity that it is characterized in that tomato meal is the 20-120 order.
4. the preparation method as the described dewatered tomato of claim 1 to 3 includes
A. clean, soaked 15-30 minute;
B. section is cut to greater than 6*6mm, imitative cube shaped less than 15*15mm;
C. get seed, use the 2-3.5Kg/mpa press water, seed is got for the 3-5mm washing screen in the aperture;
D. oven dry, 1. temperature is controlled at 70-75 ℃, time 1.5-2.5 hour;
2. shove charge again;
3. temperature is controlled at 60-65 ℃, time 1.5-2.5 hour;
4. tomato moisture takes out tomato when 7%-8%.
5. the preparation method of dewatered tomato as claimed in claim 4 is characterized in that also including
E. selection: inconsistent tomato sheet of the sheet type is irregular, color and luster and impurity are sorted out;
F. screening: with the sieve of different size;
G. check: by magnetic field will be wherein heavy metal get remove after, detect by metal detector; Shine with ultraviolet lamp again, make its microbiological indicator control in allowed limits;
H. pack: can use glass or liner double-layer plastic bag or aluminium foil bag;
I. put in storage.
6. the preparation method of the described dewatered tomato of claim 4, it is characterized in that also including before described a cleaning step, can increasing the selection step arranged, its tomato should be does not have residual, the no scab of farming, do not have go rotten, free from admixture, color and luster are scarlet, pluck after the resting period be no more than 24 hours.
7. the preparation method of dewatered tomato as claimed in claim 4 is characterized in that also including that the requirement to processing tomato is oval fruit in the described pick step, and long 3-6cm is advisable.
8. the preparation method of dewatered tomato as claimed in claim 4 is characterized in that can using in the described a cleaning step biocide washing, uses the clear water rinsing then.
9. the preparation method of dewatered tomato as claimed in claim 4 is characterized in that in the described b slicing step, the size after the section can be 15*15mm, 10*10mm, 6*6mm is advisable.
10. the preparation method of the described dewatered tomato of claim 5 is characterized in that also including can increasing after described f screening step dozen powder step is arranged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100426128A CN100486443C (en) | 2005-04-15 | 2005-04-15 | Dewatered tomato preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100426128A CN100486443C (en) | 2005-04-15 | 2005-04-15 | Dewatered tomato preparation process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1846511A true CN1846511A (en) | 2006-10-18 |
| CN100486443C CN100486443C (en) | 2009-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100426128A Expired - Fee Related CN100486443C (en) | 2005-04-15 | 2005-04-15 | Dewatered tomato preparation process |
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| Country | Link |
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| CN (1) | CN100486443C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461464A (en) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | Method for processing dewatered tomatoes |
| CN103919065A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated tomato flakes |
| CN104473110A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing sauced tomato flakes |
-
2005
- 2005-04-15 CN CNB2005100426128A patent/CN100486443C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461464A (en) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | Method for processing dewatered tomatoes |
| CN103461464B (en) * | 2013-09-10 | 2014-12-31 | 兴化市绿禾食品有限公司 | Method for processing dewatered tomatoes |
| CN103919065A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated tomato flakes |
| CN104473110A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing sauced tomato flakes |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100486443C (en) | 2009-05-13 |
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Granted publication date: 20090513 Termination date: 20140415 |