The nutrient composition and efficacy of tomato paste
The tomato paste is fresh tomato paste like concentrated products. The bright red sauce,tomatoes and unique flavor,a distinctive condiment,usually imported directly. Tomato paste from mature red tomatoes by crushing,beating,remove skin and seeds and other coarse material,enrichment,canning,sterilization is made. The tomato paste is used as the cooking of fish,meat and other food seasoning,graces,add acid to help fresh,Yuxiang condiment. The use of tomato paste is formed in Hong Kong Cantonese flavor characteristics is an important seasoning content.
Nutrients
tomato paste in addition to lycopene but also B vitamins,dietary fiber,minerals,protein and natural pectin,and fresh tomato,tomato paste and the nutrients more easily absorbed by the body.
The main effect of tomato paste
Tomato Lycopene help to curb the effect of bacterial growth is an excellent anti-oxidant,can clear the body of free radicals,anti-cancer effect of beta-carotene; medical study found that lycopene for some types of The cancer preventive effect,inhibition of breast cancer,lung cancer,endometrial cancer,but also against lung and colon; tomato paste,sweet and sour taste,can improve appetite,lycopene more easily absorbed in fat-containing state ; is particularly suitable for arteriosclerosis,hypertension,coronary heart disease,nephritis in patients with eating,physical cold,low blood pressure,easy cold winter hands and feet,the consumption of tomato paste than fresh tomatoes.
Tomato Paste Culture
Modern tomato paste from the early 20th century. The direct cause of its appearance is a discussion on the use of sodium benzoate. Harvey Willy,the father of the U.S. Food and Drug Administration,raise doubts about the safety of benzoic acid. Entrepreneurs,especially in the HJ Heinz,(HJ Heinz food company founder) started looking for can be used in place of benzoic acid substances.
Prior to the tomato paste is very thin,the reason is the pectin content of less immature tomato. Vinegar,tomato paste contains less than today’s. Pick the ripe tomatoes as raw materials without use of benzoic acid in the tomato paste taste better than the early ketchup. Some experts believe that the change will not only go on the raw materials in addition to the use of benzoic acid,but also make changes in taste,and it is changes in the taste makes it a widely used condiment.
Previous ketchup two flavors: bitter,and salty. But the switch to ripe tomatoes and add more tomato pulp,tomato paste the flavor. It also obtained by adding more vinegar,sour and spicy. Double its sweetness without benzoic acid. The harmony of the five taste of the tomato paste very tasty.
Tomato paste in the past is to use fresh tomato production. Tomato harvest into a very thick tomato paste by vacuum evaporation. This tomato paste can be stored at room temperature for a long time,so use it a year-round production of tomato paste.
Past the tomato paste is generally packed in glass bottles,glass bottles can effectively protect the tomato paste does not dry and is not oxidized,but the tomato paste is thick,it is not easy to pour out from the glass bottles. The introduction of the new polyethylene bottles people can easily out of tomato paste. Today,most of the tomato paste is packed in a polyethylene bottle.
Processing your request, Please wait....
