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Canned eggplant

A technology of eggplant and canning, which is applied in the field of canned vegetables and its preparation, can solve the problems of not disclosing the pH value of finished products, not disclosing the content of condiments, not disclosing the frying temperature, frying time, etc., so as to facilitate strict quality control and avoid Effects of carcinogens and nutritional health

Active Publication Date: 2011-09-28
临沂市康发食品饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of this patent application is: do not disclose frying temperature, frying time, do not disclose the content of seasonings such as salt, sugar in the finished product, do not disclose the pH value of finished product, so described preparation method is unfavorable for large-scale production, cannot Quality control of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of canned eggplant, containing: fried eggplant 195g, small ingredients 45g and soup stock 4g; wherein, small ingredients contain: pepper 7.45g, onion 16.2g, carrot 7.5g, garlic 8.5g and soy sauce 0.8g; every 100g pH The soup stock with a value of 3.5 contains: refined salt 1.5g, white sugar 14.5g, glacial acetic acid 0.4g and monosodium glutamate 1.1g.

Embodiment 2

[0031] A kind of canned eggplant, containing: 210g of fried eggplant, 38g of small ingredients and 8g of soup stock; wherein, the small ingredients contain: 8.62g of peppers, 15g of onions, 8.8g of carrots, 7.4g of garlic and 1.5g of soy sauce; every 100g of pH The soup stock of 4.2 contains: refined salt 2.5g, white sugar 13.3g, glacial acetic acid 0.55g and monosodium glutamate 0.75g.

Embodiment 3

[0033] A kind of canned eggplant, containing: 206g of fried eggplant, 43g of small ingredients and 7g of soup stock; among them, the small ingredients contain: 8.4g of pepper, 16g of onion, 8.5g of carrot, 7.5g of garlic and 1.3g of soy sauce; every 100g of soup stock In it, it contains: 2.2g of refined salt, 14.2g of white sugar, 0.42g of glacial acetic acid and 1g of monosodium glutamate, and the pH value of the soup is adjusted to 3.7 with citric acid.

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Abstract

The invention relates to a canned eggplant and a preparation method thereof. The canned eggplant contains the following ingredients by weight: 195-210 portions of fried eggplant, 38-45 portions of condiment and 4-8 portions of soup bases; the condiment contains the following ingredients by weight: 7.45-8.62 portions of chili, 15-16.2 portions of onion, 7.5-8.8 portions of carrot, 7.4-8.5 portionsof garlic and 0.8-1.5 portions of soy sauce; and every 100 portions by weight of soup bases with the pH value being 3.5-4.2 contain the following ingredients by weight: 1.5-2.5 portions of refined salt, 13.3-14.5 portions of white sugar, 0.4-0.55 portions of glacial acetic acid and 0.75-1.1 portions of gourmet powder. The preparation method of the canned eggplant comprises the steps of selecting materials, processing, frying, blending small powder, blending soup bases, canning, sealing and sterilizing. The canned eggplant has exquisite ingredients and rich mouthfeel; and the preparation process adopts the low-temperature frying technology, thus avoiding generating carcinogenic substances through pyrolysis.

Description

technical field [0001] The invention relates to a canned vegetable and a preparation method thereof, in particular to a canned eggplant and a preparation method thereof. Background technique [0002] With the improvement of people's material quality of life and the quickening pace of work and life, people's demand for convenience food is increasing and their requirements are getting higher and higher. However, the variety and taste of convenience food sold on the market are single, mainly based on various staple foods and processed meat products, and convenience dishes are still rare at present, and vegetables are an indispensable part in people's daily diet, so convenience vegetables The development and development of canned food has just become a big blank in the market. [0003] Eggplant is a very nutritious vegetable. Every 100 grams of eggplant contains 2.3 grams of protein, 1.1 grams of crude fiber, 0.1 grams of fat, 20 milligrams of calcium, 0.4 milligrams of iron, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 刘新才
Owner 临沂市康发食品饮料有限公司
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