CN105707558A - Cold blending technology method of tomato paste - Google Patents
Cold blending technology method of tomato paste Download PDFInfo
- Publication number
- CN105707558A CN105707558A CN201510267667.2A CN201510267667A CN105707558A CN 105707558 A CN105707558 A CN 105707558A CN 201510267667 A CN201510267667 A CN 201510267667A CN 105707558 A CN105707558 A CN 105707558A
- Authority
- CN
- China
- Prior art keywords
- allotment
- fresh water
- container
- adjuvant
- labor
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a cold blending technology method of tomato paste. The method comprises the following steps of (a), according to the amount of the prepared tomato paste, selecting a preparation container which is large enough in volume, cleaning the container, and enabling the cleaned preparation container not to be stuck or covered with paste dirt; (b), selecting raw materials and auxiliary materials according to a formula, and adding process water to the cleaned container in the step (a); (c), adding the auxiliary materials in sequence to the container added with the process water, in the step (b), and performing stirring, so that the auxiliary materials and the process water are thoroughly mixed to obtain a mixture; (d), performing paste pumping for the mixture obtained in the step (c) with a paste pumping machine, and performing sequential extraction according to the additive amount from small to large; and (e), after the paste pumping operation is completed, starting timing, waiting for an hour, then notifying chemical examination staff to detect the prepared products, and judging whether the prepared products are qualified or not. The cold blending technology method disclosed by the invention has the beneficial effects of being simple in technology, and low in production cost.
Description
Technical field
The present invention relates to tomato sauce blending technology, particularly a kind of tomato sauce cool tone allotment of labor's process.
Background technology
Tomato sauce is flavoring agent conventional in people's daily life, and conventional tomato beans blending technology adopts 60 DEG C of heat allotments.Tomato sauce browning after allotment is serious, and lycopene loss is serious, and allocation process requires higher, and power consumption is big, adds production cost.
Summary of the invention
The invention aims to solve the problems referred to above, devise a kind of tomato sauce cool tone allotment of labor's process.
Realizing above-mentioned purpose the technical scheme is that, a kind of tomato sauce cool tone allotment of labor's process, the method comprises the steps:
A, the amount of tomato sauce according to allotment choose the allotment container that volume is sufficiently large, then this container are carried out, and ensure that cleaned allotment container does not cover beans dirt；
B, choose raw material and adjuvant according to formula, and fresh water (FW) is added in container cleaned in step a；
C, with the addition of in step b and in the container of fresh water (FW), add adjuvant in order, and by stirring, adjuvant and fresh water (FW) are thoroughly mixed to form mixture；
Mixture in step c is carried out Pumping sauce operation by d, use Pumping sauce machine, and extracts one by one according to addition first few rear many orders；
E, complete Pumping sauce operation after start timing, wait one hour, then notify that deployed product is detected by laboratory personnel, and judge that whether deployed product qualified.
Described fresh water (FW) is the fresh water (FW) that tap water prepares through filtration treatment.
The adjuvant added in order in described step c includes fresh water (FW), sugar, acid, salt, fiber and starch.
The order of addition of described adjuvant is fresh water (FW), sugar, acid, salt, fiber and starch.
Described step d extracts one by one according to addition first few rear many orders and refers to that the sequencing according to formula for a product Raw beans proportional quantity is how many extracts.
Described fresh water (FW) is the fresh water (FW) that tap water prepares through filtration treatment.
Fiber in described adjuvant is soybean dietary fiber.
Choosing the proportioning of raw material and adjuvant according to formula in described step b is:
Utilize tomato sauce cool tone allotment of labor's process that technical scheme makes, can at room temperature allocate, it is not necessary to high-temperature heating, reduce production cost, simplify operation, can directly use the fresh water (FW) after tap water filter simultaneously, reduce production requirement, improve production efficiency.Detailed description of the invention
Accompanying drawing explanation
Fig. 1 is the flow chart of tomato sauce cool tone allotment of labor's process of the present invention；
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is specifically described, as it is shown in figure 1,
Embodiment 1
A kind of tomato sauce cool tone allotment of labor's process, the method comprises the steps:
A, the amount of tomato sauce according to allotment choose the allotment container that volume is sufficiently large, then this container are carried out, and ensure that cleaned allotment container does not cover beans dirt；
B, choose raw material and adjuvant according to formula, and fresh water (FW) is added in container cleaned in step a；
C, with the addition of in step b and in the container of fresh water (FW), add adjuvant in order, and by stirring, adjuvant and fresh water (FW) are thoroughly mixed to form mixture；
Mixture in step c is carried out Pumping sauce operation by d, use Pumping sauce machine, and extracts one by one according to addition first few rear many orders；
E, complete Pumping sauce operation after start timing, wait one hour, then notify that deployed product is detected by laboratory personnel, and judge that whether deployed product qualified.
Described fresh water (FW) is the fresh water (FW) that tap water prepares through filtration treatment.
The adjuvant added in order in described step c includes fresh water (FW), sugar, acid, salt, fiber and starch.
The order of addition of described adjuvant is fresh water (FW), sugar, acid, salt, fiber and starch.
Described step d extracts one by one according to addition first few rear many orders and refers to that the sequencing according to formula for a product Raw beans proportional quantity is how many extracts.
Fresh water (FW) in described adjuvant is the fresh water (FW) that tap water prepares through filtration treatment.
Fiber in described adjuvant is soybean dietary fiber.
Choosing the proportioning of raw material and adjuvant according to formula in described step b is:
Embodiment 2
Described step b according to the proportioning of formula Xu's safe materials and adjuvant is:
Embodiment 3
Described step b according to the proportioning of formula Xu's safe materials and adjuvant is:
Technique scheme only embodies the optimal technical scheme of technical solution of the present invention, and some variations that some of which part is likely to make by those skilled in the art all embody principles of the invention, belong within protection scope of the present invention.
Claims (8)
1. tomato sauce cool tone allotment of labor's process, it is characterised in that the method comprises the steps:
A, the amount of tomato sauce according to allotment choose the allotment container that volume is sufficiently large, then this container are carried out, and ensure that cleaned allotment container does not cover beans dirt；
B, choose raw material and adjuvant according to formula, and fresh water (FW) is added in container cleaned in step a；
C, with the addition of in step b and in the container of fresh water (FW), add adjuvant in order, and by stirring, adjuvant and fresh water (FW) are thoroughly mixed to form mixture；
Mixture in step c is carried out Pumping sauce operation by d, use Pumping sauce machine, and extracts one by one according to addition first few rear many orders；
E, complete Pumping sauce operation after start timing, wait one hour, then notify that deployed product is detected by laboratory personnel, and judge that whether deployed product qualified.
2. tomato sauce cool tone allotment of labor's process according to claim 1, it is characterised in that described fresh water (FW) is the fresh water (FW) that tap water prepares through filtration treatment.
3. tomato sauce cool tone allotment of labor's process according to claim 1, it is characterised in that the adjuvant added in order in described step c includes fresh water (FW), sugar, acid, salt, fiber and starch.
4. tomato sauce cool tone allotment of labor's process according to claim 3, it is characterised in that the order of addition of described adjuvant is fresh water (FW), sugar, acid, salt, fiber and starch.
5. tomato sauce cool tone allotment of labor's process according to claim 1, it is characterised in that extract one by one according to addition first few rear many orders in described step d and refer to that the sequencing according to formula for a product Raw beans proportional quantity is how many extracts.
6. tomato sauce cool tone allotment of labor's process according to claim 3, it is characterised in that the fresh water (FW) in described adjuvant is the fresh water (FW) that tap water prepares through filtration treatment.
7. tomato sauce cool tone allotment of labor's process according to claim 3, it is characterised in that the fiber in described adjuvant is soybean dietary fiber.
8. tomato sauce cool tone allotment of labor's process according to claim 1, it is characterised in that choosing the proportioning of raw material and adjuvant according to formula in described step b is:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510267667.2A CN105707558A (en) | 2015-05-25 | 2015-05-25 | Cold blending technology method of tomato paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510267667.2A CN105707558A (en) | 2015-05-25 | 2015-05-25 | Cold blending technology method of tomato paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707558A true CN105707558A (en) | 2016-06-29 |
Family
ID=56144767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510267667.2A Pending CN105707558A (en) | 2015-05-25 | 2015-05-25 | Cold blending technology method of tomato paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105707558A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0736262A2 (en) * | 1995-03-31 | 1996-10-09 | Kraft Foods, Inc. | Method for improving the texture of tomato paste products |
| CN202999220U (en) * | 2012-12-21 | 2013-06-19 | 福建三和果蔬股份有限公司 | Sauce pumping system |
| CN103230051A (en) * | 2013-04-27 | 2013-08-07 | 普罗旺斯食品（天津）有限公司 | Tomato soup and preparation method thereof |
| CN104273509A (en) * | 2013-07-09 | 2015-01-14 | 普罗旺斯番茄制品（天津）有限公司 | Tomato seasoning sauce and preparation method thereof |
-
2015
- 2015-05-25 CN CN201510267667.2A patent/CN105707558A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0736262A2 (en) * | 1995-03-31 | 1996-10-09 | Kraft Foods, Inc. | Method for improving the texture of tomato paste products |
| CN202999220U (en) * | 2012-12-21 | 2013-06-19 | 福建三和果蔬股份有限公司 | Sauce pumping system |
| CN103230051A (en) * | 2013-04-27 | 2013-08-07 | 普罗旺斯食品（天津）有限公司 | Tomato soup and preparation method thereof |
| CN104273509A (en) * | 2013-07-09 | 2015-01-14 | 普罗旺斯番茄制品（天津）有限公司 | Tomato seasoning sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 单成俊等: "变性淀粉与膳食纤维在番茄酱中的应用", 《食品研究与开发》 * |
| 常景玲: "《天然生物活性物质及其制备技术》", 31 August 2007, 河南科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102160622A (en) | Method for processing poultry skeleton soup dried noodles with delicate flavor | |
| CN103355709A (en) | Pork peanut butter with traditional Chinese medicine components | |
| CN104872620A (en) | Mushroom paste and preparation method thereof | |
| CN102160621A (en) | Method for processing animal bone paste dried noodles | |
| CN109452611A (en) | A kind of Chinese toon sauce tanning device | |
| CN103445106A (en) | Processing method of bamboo shoots | |
| CN203676041U (en) | Spice decoction device for stewing machine | |
| CN103610195A (en) | Making method for crocodile meat enzymolysis extracting solution | |
| CN105707558A (en) | Cold blending technology method of tomato paste | |
| CN103734674A (en) | Multi-flavor chili sauce | |
| CN204682355U (en) | A kind of oil-water mixture frying pot | |
| CN104187813A (en) | American ginseng nutrient chicken steak and making method thereof | |
| CN104292198B (en) | During maltol produces, grignard is hydrolyzed two-phase laminated flow synthetic method and device | |
| CN104327934B (en) | A kind of refinement method of barley worm grease | |
| CN102965030A (en) | Preparation method of high-gel-strength fish scale gelatin | |
| CN102805309A (en) | Lotus root noodle and processing method thereof | |
| CN203262210U (en) | Equipment for producing high-nucleus yeast powder halal chicken essence | |
| CN104099224A (en) | Jujube-flavor nutritional-type corn liquor and brewing method thereof | |
| CN203884607U (en) | Honey refining system | |
| CN103652682A (en) | Formula of colla corii asini date food | |
| CN104323107A (en) | Five-white Chinese medicinal porridge and preparation method thereof | |
| CN205024127U (en) | Draw novel device of tyrosine in follow cystine and tyrosine mixture | |
| CN108813530A (en) | A kind of production method of pineapple taste chicken seasoning paste | |
| CN104041599A (en) | Preparation equipment and preparation method of instant dry bean jelly | |
| CN104643033A (en) | Breakfast brewing tea for diabetics |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160629 |