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Preparation method of spicy eggplant spring roll filling

A production method and Mapo eggplant technology are applied in the field of making Mapo eggplant spring roll fillings, which can solve problems such as unfavorable absorption by those with weak spleen and stomach, difficulty in chewing, aging of meat quality, etc., and achieve strong operability, easy-to-cook fillings, and low cost. low effect

Inactive Publication Date: 2010-02-24
RONGCHENG BODELONG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems that tend to occur in the processing of diced meat and meat, such as the aging of the meat, difficulty in chewing, indigestion, and unfavorable absorption by people with weak spleen and stomach, the technical solution provided by the invention is a method for making mapo eggplant spring roll stuffing, It is characterized in that: through the following steps

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1. Preparation of raw materials Use a 0.6cm knife to chop lard and pork into minced meat; remove the green leaves of the white onion and leave the white onion, send it to the vegetable cutter and cut it into 0.3cm sections; peel the eggplant and cut it into 2cm long, 1cm wide, Strips with a thickness of 1cm; soak mung bean vermicelli in boiling water for 5 minutes, remove, drain and weigh, then cut into 6cm sections after cooling;

[0011] 2. Stir-fry Put 1g of lard fat into the pot and heat it. After it melts into a liquid, add 4g of pork. After the pork turns white, add 0.05g of garlic paste, 0.05g of ginger juice, 2g of white onion, 0.2g of hot sauce, and 0.5g of soy sauce. , 0.15g of salt, 1g of glucose, 0.05g of black pepper, and 0.12g of monosodium glutamate, then add 10g of eggplant, stir well, then add 1g of mung bean vermicelli and 0.3g of tomato sauce, and after the temperature of the center of the mixture rises to 90°C, add Add a mixture of 1g of starch and 2...

Embodiment 2

[0013] 1. Preparation of raw materials Use a 0.6cm knife to chop pork fat and pork into minced meat; remove the green leaves of the white onion and leave the white onion, send it to the vegetable cutter and cut it into 0.3cm sections; peel the eggplant and cut it into 2cm long, 1cm wide, Strips with a thickness of 1cm; soak mung bean vermicelli in boiling water for 10 minutes, remove, drain and weigh, and cut into 6cm sections after cooling;

[0014] 2. Stir-frying Put 2g of lard fat into the pot and heat it. After it melts into a liquid, add 14g of pork. After the pork turns white, add 0.1g of garlic paste, 0.1g of ginger juice, 6g of white onion, 1g of hot sauce, 2.5g of soy sauce, A mixture of 1g of salt, 6g of glucose, 0.3g of black pepper, and 0.8g of monosodium glutamate, then add 45g of eggplant, stir well, then add 2g of mung bean vermicelli and 1.5g of tomato paste, and after the temperature of the center of the mixture rises to 95°C, add starch The mixture of 2g and ...

Embodiment 3

[0016] 1. Preparation of raw materials Use a 0.6cm knife to chop pork fat and pork into minced meat; remove the green leaves of the white onion and leave the white onion, send it to the vegetable cutter and cut it into 0.3cm sections; peel the eggplant and cut it into 2cm long, 1cm wide, Strips with a thickness of 1cm; soak mung bean vermicelli in boiling water for 15 minutes, remove, drain and weigh, then cut into 6cm sections after cooling;

[0017] 2. Stir-fry Put 6g of pork fat into the pot and heat it. After it melts into a liquid, add 20g of pork. After the pork turns white, add 0.3g of garlic paste, 0.3g of ginger juice, 10g of white onion, 0.5g of hot sauce, and 1.5g of soy sauce. , 0.2g of salt, 2g of glucose, 0.1g of black pepper, and 0.2g of monosodium glutamate, then add 35g of eggplant, stir well and then add 6g of mung bean vermicelli and 1g of tomato paste. After the temperature of the center of the mixture rises to 100°C, add The mixture of 6g of starch and 10g...

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Abstract

The invention relates to a preparation method of spicy eggplant spring roll filling which adopts eggplant as main raw material to fry with pork puree in molten lard and the added seasonings comprise ginger juice, garlic spread, shallot, green bean vermicelli, chili sauce, soy sauce, tomato sauce, salt, glucose, black pepper, monosodium glutamate, starch, sesame oil and water. The preparation method has low cost and simple and reasonable process and is applicable to mass production. The taste of the filling prepared by the preparation method of the invention is spicy and tasty and the flavor combines that of pork and eggplant so as to be very delicious; in addition, the meat is chopped to puree so as to avoid the problem that the meat becomes old in the production process so that the meat is difficult to chew and digest and the like and be easy to absorb for the people with weak stomach function; and eggplant contains rich nutrition and has medicinal diet functions of inhibiting cancers, reducing cholesterol, protecting angiocarpy and the like so that the food is an ideal health food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing mapo eggplant spring roll stuffing. technical background [0002] Eggplant has an ancient cold taste, and has the effects of dispelling blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind and dredging collaterals, and stopping bleeding. The nutritional value of eggplant is very high, its main components are trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron and VA, VB, VC, especially the sugar content is twice as high as that of tomato, and eggplant fiber is also Contains a certain amount of saponin, and is rich in Vpp in purple eggplant. Eggplant contains very low calories, especially suitable for the elderly and obese people. At the same time, vitamins E and P in eggplant have positive significance for protecting cardiovascular and delaying human aging; saponin contained in eggplant fiber has the effect of ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L1/22A23L1/01A23L19/00
Inventor 唐文波
Owner RONGCHENG BODELONG FOODSTUFF
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