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Preparation method of sauce-grind eggplant

A technology of eggplant and sauce, which is applied in the field of sauce grinding eggplant, can solve the problems that the nutritional value and delicious taste have not been fully tapped, the process is not thorough enough, and the sauce making method is unscientific, so as to retain nutrients and save costs , golden effect

Inactive Publication Date: 2011-12-07
山东武定府酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this sauce making method is unscientific, and the sauce eggplant that makes with this kind of technology is based on flavor, lacks unique local flavor, and mouthfeel is not good, and because the process is not thorough enough, the nutrition in the eggplant is easy to lose, and its nutritional value and the delicacy has not yet been fully tapped

Method used

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Embodiment Construction

[0023] The preparation method of soy sauce grinding eggplant, its preparation method and steps are as follows:

[0024] (1) Material selection: choose tender four-door eggplants without insect eyes and scars; the selection of eggplants is very critical, and generally start to be purchased in mid-July every year, and Dahongpao is the best. When the eggplants grow most vigorously, choose The four-door bucket (the eggplant that grows in the four branches is called four-door bucket, the eggplant has the best texture, fresh, tender, and few seeds, 1.5 taels to 2 taels a piece) is used as raw material.

[0025] (2) Peeling and peeling: After cutting off the eggplant stem with a knife, grind off the purple outer skin;

[0026] (3) Cooking and cooling: Put the eggplants into the pot, cover tightly and boil over high heat until they are cooked until soft and form individual pieces, take them out and place them on a bamboo mat one by one to cool thoroughly;

[0027] (4) Soaking: Before...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a preparation method of a sauce rubbed eggplant, aiming at providing a making method of the sauce rubbed eggplant and sufficiently showing the nutritional value and the deliciousness of the sauce rubbed eggplant. In a technical scheme adopted by the invention for achieving the aim, the preparation method of the sauce rubbed eggplant comprises the following steps of: (1) selecting materials: selecting tender eggplants; (2) removing stalks and husks: removing the eggplant stalks, and then rubbing the husks away; (3) stewing andcooling: placing the eggplants into a pot, closely covering, completely stewing by using fire, and taking out for complete cooling; (4) soaking: placing into sauce for soaking; (5) draining sauce: fishing out after the soaking, and draining the sauce; and (6) pickling: placing the eggplants into sweet sauce, and pickling for one month to obtain a finished product. The preparation method disclosedby the invention has the beneficial effects of sufficiently retaining the nutrient components and ensuring the golden color, the full sauce and the mellow mouthfeel of the sauce rubbed eggplant through the saucing processes of sauce soaking and sweet sauce pickling; in addition, a saucing process has the advantages of easiness for operation and cost saving property.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of soy sauce milled eggplant. Background technique [0002] Eggplant is a common food on the public table. It is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Contains 750mg of vitamin P per 100g. Vitamin P can maintain the elasticity and physiological function of the blood vessel wall, protect the cardiovascular system and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, and prevent microvascular rupture and bleeding. Keep the normal function of the cardiovascular system, prevent hardening and rupture, so eating eggplant often can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and hem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 李建新李东升石海清
Owner 山东武定府酿造有限公司
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