Tomato puree substitute and process for making the same

Details Tomato puree substitute and process for making the same Tomato puree substitute and process for making the same

1989-01-12

1990-12-25

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Soup, sauce, gravy or base

426615, 426638, A23L 1212

Patent

active

049801902

ABSTRACT:
A substitute for tomato puree prepared from the pureed pulp of squash chosen from the group of summer squash and the pureed pulp of peppers chosen from the group consisting of sweet peppers which have ripened to a red color mixed in the ratio of approximately two parts of squash pulp to one part pepper pulp by raw vegetable weight.

REFERENCES:
patent: 2145108 (1939-01-01), Cooper
patent: 2331308 (1943-10-01), Cooper
patent: 2731352 (1956-01-01), Scharf
patent: 3630757 (1971-12-01), Meed
patent: 3709700 (1973-01-01), Ross
patent: 4087560 (1978-05-01), Gao
Rombauer, 1985, Joy of Cooking, Bobbs-Merril Co., Inc., pp. 328-330, 847-848.
Ziemann, 1929, The White House Cookbook, Saalfield Publishing Co., Akron, Ohio, pp. 197-201.
Francatelli, 1846, French Cookery, Lea and Blanchard, pp. 36-42.
Woman's Day, Encyclopedia of Cooking, vol. II, 1966, Fawcett Publications Inc., New York, pp. 1758-1763.

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