Dry eggplant and preparation method

A technology for dried eggplant and eggplant strips, applied in the field of dried eggplant and its preparation, can solve the problems of large nutrient loss, high cooking temperature, long time, etc., and achieve the effects of promoting absorption, increasing food types, and balancing nutrition

Inactive Publication Date: 2013-11-20
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eggplant can be cooked by steaming, frying, braised in soy sauce, etc., but most of them are cooked at a higher temperature and for a longer time, which is not only greasy, but also has a great loss of nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A dried eggplant. The raw material components of the dried eggplant are composed of eggplant, star anise, light soy sauce, sesame powder, and sugar. The weight ratio of the raw material components is 70 parts of eggplant, 2 parts of star anise, 10 parts of soy sauce, 1 part of sesame powder, 5 parts of sugar.

[0024] A preparation method of dried eggplant, comprising the following steps:

[0025] First, cut the eggplant into strips;

[0026] Second, put star anise and sugar into soy sauce and heat to make soup;

[0027] Third, add the eggplant sticks to the soup and soak for 4 hours;

[0028] The 4th, carry out vacuum dehydration with soaked eggplant bar;

[0029] Fifth, the vacuum dehydrated eggplant sticks are evenly sprinkled with sesame powder to make the dried eggplant.

[0030] The long 2cm of the eggplant bar in the first step is wide 0.5cm. The heating temperature in the second step is 60° C., and the heating time is 2 h. The soaking temperature in th...

Embodiment 2

[0033] A dried eggplant. The raw material components of the dried eggplant are composed of eggplant, star anise, soy sauce, sesame powder, and sugar. The weight ratio of the raw material components is 90 parts of eggplant, 5 parts of star anise, 20 parts of soy sauce, 5 parts of sesame powder, 10 parts of sugar.

[0034] A preparation method of dried eggplant, comprising the following steps:

[0035] First, cut the eggplant into strips;

[0036] Second, put star anise and sugar into soy sauce and heat to make soup;

[0037] Third, add the eggplant sticks to the soup and soak for 12 hours;

[0038] The 4th, carry out vacuum dehydration with soaked eggplant bar;

[0039] Fifth, the vacuum dehydrated eggplant sticks are evenly sprinkled with sesame powder to make the dried eggplant.

[0040] A further technical solution is that the eggplant strips in the first step are 5 cm long and 1 cm wide.

[0041] A further technical solution is that the heating temperature in the s...

Embodiment 3

[0046] A dried eggplant, the raw material components of the dried eggplant are composed of eggplant, star anise, soy sauce, sesame powder, sugar, the weight ratio of the raw material components is 80 parts of eggplant, 3 parts of star anise, 15 parts of soy sauce, 3 parts of sesame powder, 7 parts of sugar.

[0047] A preparation method of dried eggplant, comprising the following steps:

[0048] First, cut the eggplant into strips;

[0049] Second, put star anise and sugar into soy sauce and heat to make soup;

[0050] Third, add the eggplant sticks to the soup and soak for 6 hours;

[0051] The 4th, carry out vacuum dehydration with soaked eggplant bar;

[0052] Fifth, the vacuum dehydrated eggplant sticks are evenly sprinkled with sesame powder to make the dried eggplant.

[0053] The long 3cm of the eggplant bar in the first step is wide 0.8cm. The heating temperature in the second step is 70° C., and the heating time is 1 h. The soaking temperature in the third s...

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PUM

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Abstract

The invention relates to dry eggplant which comprises the following raw materials in parts by weight: 70-90 parts of eggplant, 2-5 parts of anise, 10-20 parts of light soy sauce, 1-5 parts of sesame powder and 5-10 parts of sugar. The invention further relates to a preparation method of the dry eggplant. The dry eggplant can be stored for a long time, does not contain additives, is healthy for people to eat and also can serve as easily-carried tourism foods, snacks, dishes and the like; the dry eggplant for the dishes can be used for cooking soup, is fried or the like.

Description

technical field [0001] The invention relates to dried eggplant and a preparation method thereof, belonging to the field of food health care. Background technique [0002] Eggplant is a common vegetable on the dinner table. Eggplant is rich in nutritional value. Its main components are trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron and VA, VB, VC. Tomato is twice as high, while eggplant fiber also contains a certain amount of saponin, and purple eggplant contains richer Vpp. Eggplant skin is also rich in multivitamins, which can protect blood vessels. Eating eggplant regularly can prevent the cholesterol content in the blood from increasing, so it is not easy to suffer from jaundice, hepatomegaly, arteriosclerosis and other diseases. Eggplant can be cooked by steaming, frying, braised in soy sauce, etc., but most of them are cooked at a higher temperature and for a longer time, which is not only greasy, but also has a great loss of nutrition. Conten...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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