Tomato sauce containing pericarpium citri reticulatae and production method of tomato sauce

Fecha de publicación: 20/10/2017
Fuente: Wipo tomato
The invention discloses tomato sauce containing pericarpium citri reticulatae and a production method of the tomato sauce and belongs to the technical field of food processing. The tomato sauce comprises, by weight, 300-500 parts of tomatoes, 50-80 parts of white sugar, 10-25 parts of vinegar, 5-13 parts of mint, 20-35 parts of soybean oil, 10-25 parts of garlic, 2-7 parts of clove, 10-20 parts of jasmine and 50-70 parts of pericarpium citri reticulatae. The production method includes: producing a pericarpium citri reticulatae mixture, steaming the fresh tomatoes, peeling, mashing, mixing the pericarpium citri reticulatae mixture and the mashed tomatoes with the other raw materials, sieving, then homogenizing, and performing concentrating and sterilizing to obtain the tomato sauce. The tomato sauce is sour and sweet, delicious, capable of promoting appetite and free of greasiness after long-term eating.