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Processing method of preserved green plum-flavored eggplant

A processing technology, the technology of preserved green plum eggplant, which is applied in the confectionery industry, confectionery, food science and other directions, can solve the problem of eggplant being difficult to store, and achieve the effects of promoting wound healing, enriching nutrition, and preventing and treating scurvy.

Inactive Publication Date: 2015-03-04
赵慧
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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 processing technology of preserved green plum eggplant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing technology of green plum eggplant, concrete operation steps are:

[0019] (1) Material selection: choose ripe and fresh eggplants that are free from pests and mildew as raw materials;

[0020] (2) Peeling and cutting: Wash the eggplant, peel off the outer skin, remove the handle, cut into 12 slices longitudinally with a knife, and then soak in 7% salt water for 1-2 hours;

[0021] (3) Blanching: Take out the eggplant, put it in boiling water, cook until it is seven mature, take it out, put it in cold water for cooling;

[0022] (4) Soaking in sulfur: Soak the cooled eggplant in 0.32% sodium bisulfite solution for 4 hours, then rinse with clean water;

[0023] (5) Candied: Add 65% maltose solution to candied eggplant for 22-25 hours, add 10% honey and then candied for 22-25 hours;

[0024] (6) Candied cooking: Filter out the sugar solution from the candied eggplant pieces, heat the sugar solution in a pot, add appropriate amount of green plum juice...

Embodiment 2

[0028] A kind of processing technology of green plum eggplant, concrete operation steps are:

[0029] (1) Material selection: choose ripe and fresh eggplants that are free from pests and mildew as raw materials;

[0030] (2) Peeling and cutting: Wash the eggplant, peel off the outer skin, remove the handle, cut into 8 pieces longitudinally with a knife, and then soak in 2% salt water for 5-7 hours;

[0031] (3) Blanching: Take out the eggplant, put it into boiling water, cook until it is half mature, take it out, put it in cold water for cooling;

[0032] (4) Soaking in sulfur: soak the cooled eggplant in 0.06% sodium bisulfite solution for 12 hours, then rinse with clean water;

[0033] (5) Candied: add 47% white sugar solution to candied eggplant for 15-18 hours, add 12% protein sugar and then candied for 15-18 hours;

[0034] (6) Candied cooking: Filter out the sugar liquid from the candied eggplant pieces, heat the sugar liquid in a pot, add appropriate amount of green p...

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Abstract

The invention discloses a processing method of preserved green plum-flavored eggplant, belonging to the field of food processing. The processing method is characterized by the processes of selecting materials, peeling and slicing, blanching, carrying out sulfur soaking, sugaring, saccharifying, drying and packaging. The processing method of the preserved green plum-flavored eggplant has the beneficial effect that the preserved green plum-flavored eggplant product is crystal clear, palatably sour and sweet, fine and soft in structure and chewy and has thick pulp, has the peculiar faint scent of the eggplant and the sour and sweet flavors of the green plum, and is rich in nutrition; the preserved green plum-flavored eggplant product has rich nutrient substances such as protein and vitamins, is rich in nutrition, sour, sweet and tasty, and is beneficial to boosting the immunity of the organism, and is capable of promoting wound healing and preventing and curing scurvy, and also has the effects of softening blood vessels and preventing and resisting cancers, so that the preserved green plum-flavored eggplant is economical, practical, green and healthy food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of green plum 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 prevent and treat hype...

Claims

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Application Information

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