Fecha de publicación:
Fuente: Wipo tomato
The invention provides an optimization method of tomato sauce. The tomato sauce is prepared from tomato puree, white granulated sugar, table vinegar, edible salt, modified starch and water according to a specific processing technology. Tomatoes subjected to cold and hot crushing treatment are mixed in the same proportion, so that the color, luster, taste and viscosity of the tomato puree reach therequired optimal performance; meanwhile, through flavor enhancement treatment on the tomato puree, the white granulated sugar, the table vinegar, the edible salt and the like are added into the tomato puree according to a proper proportion for seasoning, so that the flavor of the product is obviously improved; and the modified starch is added into the tomato puree, so that the stability of the product is improved, and the taste intensity and the flavor persistence of the product are also remarkably improved.