Preparation method of high-viscosity tomato sauce

The invention provides a preparation method of high-viscosity tomato sauce. The method comprises the links of cleaning of fresh tomatoes, ear removing and crushing, peels and seeds are removed by a refiner, homogenization and boiling are conducted after auxiliary materials are added, sterile filling while hot is conducted, and a finished product is obtained. The tomato sauce prepared with the method has high viscosity, good oxidation resistance and unique flavor, the original flavor of tomatoes can be guaranteed after the tomato sauce is stored for a long term, and the economic benefit is good. 本发明提供高粘度番茄酱的制备方法，包括鲜番茄的清洗、去穗和破碎环节，采用精制机去皮籽，加入辅料之后经过均质和煮制，趁热无菌灌装后得到成品，本法制备的番茄酱粘度高、抗氧化性好、风味独特，长时间储藏也能保证番茄的原有风味，具备良好的经济效益。