Unlock instant, AI-driven research and patent intelligence for your innovation.

Canned Eggplant in Oil

A technology for eggplant and canned food, which is applied in the field of food preparation and preservation of international patent classification A23L, can solve problems such as unhealthy health and high content of oxidized free radicals, and achieve the effects of avoiding carcinogens, being convenient to eat, and having a rich and tender taste.

Inactive Publication Date: 2011-12-21
陈其钢
View PDF2 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high content of saturated fatty acids and oxidized free radicals in fried eggplant, it is not conducive to health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Canned Eggplant in Oil
  • Canned Eggplant in Oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] The present invention will be further described below in conjunction with specific embodiments.

[0014] Fresh long eggplants are cleaned and disinfected, steamed at high temperature and high pressure, baked and bottled, while adding edible oil, seasonings and auxiliary materials are added, and filled into the warehouse.

[0015] The main ingredients of the present invention are: fresh eggplant, and ingredients seasoning oil, and a small amount of seasonings, auxiliary materials, auxiliary materials such as pepper, garlic, etc.; 200-400 parts by weight of roasted eggplant, 120-160 parts of seasoning oil, seasoning Ingredients 36 to 75 parts; the seasoning contains 10-25 parts by weight of onion, 10-20 parts of chili, 5-10 parts of celery, 5-8 parts of fresh garlic, 4-6 parts of horseradish, cumin 2~6 copies;

[0016] Specifically, in this embodiment:

[0017] The seasoning oil contains 2 to 3.5 parts by weight of salt, 4 to 6 parts of white sugar, 0.1 to 0.25 parts of citric a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Oil-soaked eggplant cans, fresh long eggplants are cleaned and sterilized, steamed under high temperature and high pressure, baked and bottled, injected with cooking oil and added with seasonings and auxiliary materials, filled and stored. By referring to the widely circulated production method in Kazakhstan, we provide scientific oil-soaked eggplant canned and its preparation process, with exquisite ingredients, delicious and unique product flavor. It adopts low-temperature oil injection technology, and its preparation process adopts low-temperature oil injection technology to avoid the generation of carcinogens that are thermally decomposed.

Description

Technical field [0001] The invention relates to the field of food preparation and preservation techniques of the International Patent Classification A23L, in particular to a processed eggplant flavored canned food. Background technique [0002] Eggplant Solanum melongena L was first produced in India and was introduced to China in the 4-5th century. The eggplant cultivated in the Southern and Northern Dynasties was round, similar to the wild shape; the long eggplant was cultivated in the Yuan Dynasty; this long eggplant was introduced in the late Qing Dynasty Japan. Now it is mainly planted in the northern hemisphere. The taproot system of eggplant has a root depth of 50 cm and a horizontal extension of 120 cm. Most of it is distributed in the 30 cm farming layer. [0003] Eggplant is divided into three varieties, namely round eggplant, long eggplant, and short eggplant; eggplant is a rare purple vegetable with unique nutritional value. It contains a variety of vitamins and mine...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/00
Inventor 陈其钢
Owner 陈其钢