culinary tomato roll mfr. - by gelling tomato flesh or puree

摘要

Prodn. of a tomato roll which can be sliced and used as an ingredient or dressing in the prepn. of meals is carried out by adding a gelling agent, colouring and flavouring materials and opt. preservatives and other components to peeled tomatoes or tomato puree, and gelling the mixt. at 50-100 deg.C in the form of a roll which can be sliced after cooling. Gelling is pref. effected at 75-85 deg.C. Specified optional components are spices, herbs and egg.