GB1097744A - A method of making tomato sauce - Google Patents

A method of making tomato sauce

Info

Publication number
GB1097744A
GB1097744A GB465/65A GB46565A GB1097744A GB 1097744 A GB1097744 A GB 1097744A GB 465/65 A GB465/65 A GB 465/65A GB 46565 A GB46565 A GB 46565A GB 1097744 A GB1097744 A GB 1097744A
Authority
GB
United Kingdom
Prior art keywords
paste
tomato sauce
making tomato
making
flavourings
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
Application number
GB465/65A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JUAN ANTONIO SOLIS CUELLAR
Original Assignee
JUAN ANTONIO SOLIS CUELLAR
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by JUAN ANTONIO SOLIS CUELLAR filed Critical JUAN ANTONIO SOLIS CUELLAR
Publication of GB1097744A publication Critical patent/GB1097744A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

Tomato sauce is prepared by homogenising a fresh tomato pulp to give a paste, heating an edible animal or vegetable oil or fat to boiling, cooling to the cooking temperature of the paste, and mixing with the paste. Other ingredients such as vegetables, condiments, and flavourings may also be added at any suitable stage. The process may be conducted under an inert atmosphere or in a vacuum, and may be combined with a concentrating step.
GB465/65A 1964-06-05 1965-01-05 A method of making tomato sauce Expired GB1097744A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES30104964 1964-06-05

Publications (1)

Publication Number Publication Date
GB1097744A true GB1097744A (en) 1968-01-03

Family

ID=8442538

Family Applications (1)

Application Number Title Priority Date Filing Date
GB465/65A Expired GB1097744A (en) 1964-06-05 1965-01-05 A method of making tomato sauce

Country Status (3)

Country Link
BE (1) BE660431A (en)
DE (1) DE1517112C3 (en)
GB (1) GB1097744A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003101223A1 (en) * 2002-05-31 2003-12-11 Unilever N.V. Tomato-based products and process for preparing the same

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6434254A (en) * 1987-07-28 1989-02-03 Shonan Koryo Corp Method for processing and treating food
DE102010024412A1 (en) 2010-06-19 2011-12-22 Veris Nahrungsmittel Gmbh Finished soup or finished sauce, for use at sealed portion bag, is prepared by adding binding ingredients e.g. flour locations, starches and/or fats, and non-volatile ingredients e.g. sugar, acids, food salt and flavor-effective substance
RU2452267C1 (en) * 2011-02-21 2012-06-10 Олег Иванович Квасенков Method for production of "concentrated base red sauce" preserves
RU2501497C1 (en) * 2012-11-23 2013-12-20 Олег Иванович Квасенков Method for production of "main red sauce" preserves

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003101223A1 (en) * 2002-05-31 2003-12-11 Unilever N.V. Tomato-based products and process for preparing the same

Also Published As

Publication number Publication date
DE1517112C3 (en) 1974-01-17
DE1517112B2 (en) 1973-06-07
DE1517112A1 (en) 1972-03-30
BE660431A (en) 1965-07-01

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