Crisp eggplant chips and preparation method thereof

A technology of eggplant and chips, applied in the field of eggplant chips and its preparation, can solve the problems of eggplant chip discoloration, loss of nutrients, affect sensory quality and taste, etc., achieve crisp taste, reduce waste, and benefit human health.

Active Publication Date: 2014-02-05
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method prolongs the shelf life of eggplant, there are also some unavoidable problems. For example, eggplant will lose most of its nutrients in the process of blanching and drying, and the eggplant slices will change color during drying, which will affect the senses. Quality and taste. Although pickled eggplant tastes better, high salt and high sugar will discourage people with high blood pressure, high blood fat, high blood sugar, and diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The eggplant crisps, the raw material ratio is: 25 parts of eggplant pulp, 33 parts of eggplant pulp particles, 2 parts of eggplant peel particles, 2 parts of salt, 2 parts of monosodium glutamate powder, 5 parts of white sugar, 20 parts of rice flour, 10 pieces of diced green and red pepper, 1 portion of edible oil.

[0033] The preparation method of the eggplant crisps includes the following steps:

[0034] 1). Raw material selection:

[0035] (1) Eggplant: Select eggplant fruits with tender flesh, neat fruit shape, no disease, and full ripeness. After washing, dry the surface water and set aside;

[0036] (2) Green peppers and red peppers: select fruits that are disease-free and mildew-free, wash, remove the stems and seeds, cut into pieces, and set aside. The particle size is 3mm 3 ;

[0037] (3) Rice noodles: rice noodles made of high-quality rice, with a fineness of 83 mesh, white color and rich rice fragrance;

[0038] (4) Liquor: use 65-degree edible liquor;

[0039] 2). R...

Embodiment 2

[0051] The eggplant crisps, the raw material ratio is: 40 parts eggplant pulp, 22 parts eggplant pulp particles, 4 parts eggplant peel particles, 1.5 parts salt, 1.5 parts monosodium glutamate powder, 3 parts white sugar, 12 parts rice noodles, green Red pepper crushed 5 parts green and red pepper crushed, also containing 10 parts red pepper powder and pepper powder mixture, 1 part of edible oil;

[0052] The ratio of the red pepper powder to the pepper powder is 1:1

[0053] The preparation method of the eggplant crisps includes the following steps:

[0054] 1). Raw material selection:

[0055] (1) Eggplant: Select eggplant fruits with tender flesh, neat fruit shape, no disease, and full ripeness. After washing, dry the surface water and set aside;

[0056] (2) Green peppers and red peppers: select fruits that are disease-free and mildew-free, wash, remove the stems and seeds, cut into pieces, and set aside. The particle size is 3mm 3 ;

[0057] (3) Rice noodles: rice noodles made of h...

Embodiment 3

[0071] The eggplant crisps, the raw material ratio is: 32 parts eggplant pulp, 26 parts eggplant pulp particles, 3 parts eggplant peel particles, 1 part salt, 1 part monosodium glutamate powder, 4 parts white sugar, 15 parts rice noodles, green 7 pieces of red pepper crushed, also contains 10 pieces of garlic mash and 1 portion of edible oil.

[0072] The preparation method of the eggplant crisps includes the following steps:

[0073] 1). Raw material selection:

[0074] (1) Eggplant: Select eggplant fruits with tender flesh, neat fruit shape, no disease, and full ripeness. After washing, dry the surface water and set aside;

[0075] (2) Green peppers and red peppers: select fruits that are disease-free and mildew-free, wash, remove the stems and seeds, cut into pieces, and set aside. The particle size is 2mm 3 ;

[0076] (3) Garlic: Choose high-quality white garlic with no disease, no mould and rotten, peeled and cleaned, set aside;

[0077] (4) Rice noodles: rice noodles made from hig...

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Abstract

The invention discloses crisp eggplant chips and a preparation method thereof, and belongs to the fields of foods and food processing. The crisp eggplant chips comprise the following raw materials in parts by weight: 25-40 parts of eggplant pulp, 20-35 parts of eggplant pulp granules, 2-4 parts of eggplant peel granules, 1-2 parts of salt, 1-2 parts of monosodium glutamate powder, 3-5 parts of white granulated sugar, 12-20 parts of rice noodles, 5-10 parts of broken green and red peppers, 1 part of edible oil and 2-10 parts of minced garlic or 2-10 parts of a red pepper powder and wild pepper powder mixture. The crisp eggplant chips, prepared by using methods of boiling in a pan with rice wine, pickling and the like, are rich in nutrition, low in salt, sugar and fat, convenient to eat by various people and unique in flavor, and have the light fragrance of the wine and the clean aroma of the rice; certain effective medicinal ingredients such as solanine in eggplants are extracted and are beneficial to health of a human body; the problems of deterioration, rotting and the like of the eggplants caused by improper storage in summer and autumn are solved, the waste is reduced, and the loss of eggplant farmers is reduced.

Description

Technical field: [0001] The invention relates to food and a processing method thereof, in particular to an eggplant chip and a preparation method thereof. Background technique: [0002] Eggplant, also called Luosu, Cheesecake, Kunlun Melon, Dwarf Melon, Eggplant, and Purple Eggplant, is an annual herb. Eggplant is rich in nutrition. Each l00g contains 88kJ, 93.4g water, 1.1g protein, 0.2g fat, 1.3g dietary fiber, 3.6mg carbohydrate, 50μg carotene, 8μg retinol equivalent, 0.02mg thiamine, Riboflavin 0.04mg, Niacin 0.6mg; Vitamin C5mg, Vitamin E1.13mg; Potassium 5.4mg, Calcium 24mg, Magnesium 13mg, Iron 0.5mg, Manganese 0.13mg, Zinc 0.23mg, Copper 0.1mg, Phosphorus 2mg, Selenium 0.485 g. Eggplant is also one of the few purple vegetables. The purple color is due to the delphinium and its glycosides contained in the peel cells. Eggplant also has high medicinal value. It can clear heat, promote blood circulation, reduce swelling and relieve pain. It can be used for skin ulcers, ton...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/01A23L27/00A23L33/105A23V2002/00A23V2200/30
Inventor 陈燕李伟张磊
Owner 宁夏天瑞产业集团现代农业有限公司
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