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1. CN103125908 - Canned tomato paste manufacture method

Office
China
Application Number 201110394697.1
Application Date 02.12.2011
Publication Number 103125908
Publication Date 05.06.2013
Publication Kind A
IPC
A23L 1/24
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
24Salad dressings; Mayonnaise; Ketchup
Applicants Song Xinhua
Inventors Song Xinhua
Agents
Title
(EN) Canned tomato paste manufacture method
(ZH) 一种番茄酱罐头的制作方法
Abstract
(EN)
The invention discloses a canned tomato paste manufacture method. The canned tomato paste manufacture method is characterized by comprising the steps of preparing 2000g fresh tomatoes, proper amount of olive oil, garlic dices, onion dices, and littlie bay leaves, rum, water, sugar, salt, ground pepper, cleaning up the fresh tomatoes, placing the fresh potatoes in a earthenware pot for boiling, stripping the boiled potatoes, removing seeds of the tomatoes, placing the tomatoes in a stirrer for stirring, placing the olive oil in a pot, burning the olive oil, adding the garlic dices and the onion dices, frying the garlic dices and the onion dices until the onion dices become soft, placing the stirred tomato thick furry into the pot, placing the bay leaves, the rum, the water, the sugar, the salt, the ground pepper for seasoning in the pot after frying the garlic dices, the onion dices and the stirred tomato thick slurry, boiling the mixing materials with middle fire until the soup becomes thick, and tomato paste can be obtained after the bay leaves are taken out. When the tomato paste is bottled, water in bottles is poured out first, the tomato paste is filled in the bottles with a funnel when still being hot, little clearance is reserved at bottle openings, a little liquor is dropped at the clearance of each bottle, and then a rubber cover is plugged tightly.

(ZH)

本发明公开了一种番茄酱罐头的制作方法:其特征是新鲜番茄2000克,橄榄油、大蒜末、洋葱丁各适量,月桂叶、兰姆酒、水、糖、盐、胡椒粉各少许。新鲜番茄洗净,放入沙锅中煮,煮好后去皮、去籽,放入搅拌机中打碎,锅中放入橄榄油烧热,加入大蒜末、洋葱丁碎炒至洋葱变软,再放入打碎的番茄浓浆,拌炒后,放入月桂叶、兰姆酒、水、糖、盐、胡椒粉调味,用中火煮至汤汁变稠后,取出月桂叶,即成番茄酱,番茄酱装瓶时,先将瓶内水倒出来,趁热用漏斗把西红柿装在瓶里,瓶口少留一点空隙,上边滴一点酒,然后把胶盖塞紧即成。