Preserving method of garlic and eggplants

A technology of eggplant and garlic paste, applied in the field of pickling garlic eggplant, can solve the problem of taking out and eating after about half a month

Inactive Publication Date: 2014-04-16
蔡天福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Embodiment Construction

[0004] Select 500g of small and tender eggplant, wash and remove the roots, and cut into two connected pieces from the middle; put the prepared eggplant in a steamer, steam it over high heat, and let it cool in the pan; peel 100g of garlic and smash it into pieces Garlic paste; two appropriate amount of green peppers, 50g of ginger, cut into fine pieces; add appropriate amount of salt to the above-mentioned prepared garlic paste, green pepper powder, and ginger, and stir well to form garlic paste; wrap the prepared garlic paste into the cooled eggplant , put as much as possible; put the eggplant wrapped in garlic stuffing neatly in the jar, put a layer of eggplant, and sprinkle a layer of salt. After coding, seal the mouth of the altar and store it in a cool and dry place. After about half a month, it can be taken out and eaten. Add sesame oil and vinegar to taste when eating.

[0005] Above, the present invention has been exemplarily described in conjunction with specific e...

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PUM

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Abstract

The invention discloses a preserving method of garlic and eggplants. The preserving method requires the following raw materials: the eggplants, the garlic, salt, green pepper, and ginger. The processing steps are as follows: (1) selecting small and tender eggplants, washing, removing roots, and splitting into two pieces which are still connected with each other from the middle; (2) putting the prepared eggplants into a steamer, steaming big strong fire, and taking out for cooling; (3) peeling and squashing the garlic, and smashing into garlic mash; (4) chopping the green pepper and the ginger into powder; (5) mixing the prepared garlic mash, the green pepper powder, and the ginger power with a proper amount of salt, and uniformly mixing to obtain garlic mash stuffing; (6) putting the prepared garlic mash stuffing into the cooled eggplants; (7) arranging the eggplants containing the garlic mash stuffing in a jar in order, placing the jar in a cool and dry place for storage; the garlic and eggplants are edible after about half a month. During eating, the garlic and eggplants can be mixed with balm, parsley, vinegar and other flavors according to taste of people; the garlic and eggplants prepared by the invention have a strong garlic taste, the mouthfeel is fresh, and the taste is everlasting.

Description

technical field [0001] The invention belongs to the field of pickle processing, and in particular relates to pickling of garlic eggplant. Background technique [0002] Garlic is rich in nutrients: every 100 grams contains 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 3 mg of vitamin C. In addition, it also contains thiamine, riboflavin, niacin, allicin, citral, and trace elements such as selenium and germanium. Contains about 0.2% volatile oil. The main ingredient in the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of alliin in garlic by the action of allinase. It still contains a variety of thioether compounds composed of allyl, propyl and methyl groups. Garlic contains "allicin", which is many times more beneficial to the brain than vitamin B. Usually let children eat more onions and garlic, which can make the growth and development ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 蔡天福
Owner 蔡天福
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