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Making method of preserved low-sugar health care eggplant

A production method and technology of preserved eggplant, applied in the fields of confectionery, confectionary industry, food science, etc., can solve the problems such as difficult storage of eggplant, and achieve the effects of promoting wound healing, enriching nutrition, and preventing scurvy

Inactive Publication Date: 2015-02-25
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that eggplant is not easy to store, and to provide a method for making preserved eggplant with low sugar and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing low-sugar health-care preserved eggplant, the specific operation steps are:

[0018] (1) Material selection: choose ripe and fresh eggplants that are free from rot and pests and diseases as raw materials;

[0019] (2) Cleaning: Rinse repeatedly with detergent to clean the impurities on the eggplant surface;

[0020] (3) Slicing: Cut the eggplant into slices of the same size with a stainless steel knife;

[0021] (4) Color protection: soak the eggplant in 8% salt water for 36 minutes, remove and wash;

[0022] (5) Pre-cooking: Put the cleaned eggplants into the sandwich pot, add appropriate amount of water, heat to boil, boil for 15 minutes, remove and drain;

[0023] (6) Sugar staining: Prepare 52% protein sugar solution in a sandwich pot, heat it to boiling, then pour eggplant, and boil for 28 minutes; move eggplant and sugar solution into the tank together, soak for 30 hours, put it into the pot, add 8 kg of rock sugar, heated to boiling, boi...

Embodiment 2

[0026] A method for preparing low-sugar health-care preserved eggplant, the specific operation steps are:

[0027] (1) Material selection: choose ripe and fresh eggplants that are free from rot and pests and diseases as raw materials;

[0028] (2) Cleaning: Rinse repeatedly with detergent to clean the impurities on the eggplant surface;

[0029] (3) Cutting: Cut the eggplant into pieces of the same size with a stainless steel knife;

[0030] (4) Color protection: soak the eggplant in 12% salt water for 35 minutes, remove and wash;

[0031] (5) Pre-cooking: Put the cleaned eggplant into the sandwich pot, add appropriate amount of water, heat to boil, boil for 28 minutes, remove and drain;

[0032] (6) Sugar staining: Prepare 48% maltose solution in a sandwich pot, heat it to boiling, then pour eggplant, and boil for 22 minutes; move eggplant and sugar solution into the vat, soak for 46 hours, put it into the pot, add 10 One kilogram of honey, heat to boil, stop heating after...

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PUM

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Abstract

The invention discloses a making method of preserved low-sugar health care eggplant and belongs to the field of food processing. The method is characterized by including, selecting materials, cleaning, cutting, color protecting, pre-boiling, sugaring, drying and packing. The method has the advantages that the preserved low-sugar health care eggplant made by the method is crystal clear, soft and plump, agreeably sweet and rich in nutrition and has the fragrance of the eggplant; the preserved low-sugar health care eggplant is rich in nutritious substances such as proteins and vitamins, fresh, sweet and tasty, helpful in immunity enhancing, capable of promoting wound heating and preventing and curing scurvy, capable of softening blood vessels and preventing and resisting cancers, and delicious and nutritious.

Description

technical field [0001] The invention relates to a processing method of preserved eggplant, in particular to a method for preparing low-sugar preserved eggplant. Background technique [0002] Eggplant, often called eggplant, is called Luosu by Wuyue people in Song Dynasty, and dwarf melon by Cantonese. It is an annual herb, mostly grown in the tropics. The fruit it bears is edible, and its color is mostly purple and purple-black, and there are also light green and white varieties. The shape is also round, oval, pear-shaped, and different in size. It is a typical vegetable, depending on the variety. , the way of eating is also varied. [0003] The role of eggplant: Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients, especially the high content of vitamin P, which can maintain the elasticity and physiological functions of blood vessel walls , prevent hardening and rupture, often eat eggplant, help to ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 夏华
Owner 夏华
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