Method for processing healthy preserved eggplants

A processing method and technology of preserved eggplant, applied in the confectionery industry, confectionery, food science, etc., can solve the problems that eggplant is not easy to store, and achieve the effects of promoting wound healing, rich nutrition, and preventing scurvy

Inactive Publication Date: 2015-04-08
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 processing method for health preserved eggplant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of health-care preserved eggplant, the specific operation steps are:

[0017] (1) Raw material selection: choose ripe and fresh eggplants that are free from diseases and insect pests, rotten and mechanically damaged as raw materials;

[0018] (2) Cleaning, peeling, and cutting: After washing the eggplant, remove the stem, peel it, cut it into 8-12 slices longitudinally with a knife, and then soak it in 2% salt for 7-8 hours;

[0019] (3) Blanch: Take out the eggplant and cut it into pieces, put it in boiling water, cook until it is almost ripe, take it out, put it in cold water to cool;

[0020] (4) Soaking in sulfur: Soak the cooled eggplant in 0.36% sodium bisulfite solution for 3-4 hours, then rinse with clean water;

[0021] (5) Candied: first use 45kg of fructose for 22 hours, then add 3kg of maltose and continue to marinate for 22 hours; then pour the sugar solution into the pot, add an appropriate amount of rock sugar and licorice and heat to...

Embodiment 2

[0024] A processing method of health-care preserved eggplant, the specific operation steps are:

[0025] (1) Raw material selection: choose ripe and fresh eggplants that are free from diseases and insect pests, rotten and mechanically damaged as raw materials;

[0026] (2) Cleaning, peeling, and cutting: After washing the eggplant, remove the stem, peel it, cut it into 6-8 slices longitudinally with a knife, and then soak it in 7% salt for 1-2 hours;

[0027] (3) Blanch: Take out the eggplant and cut it into pieces, put it in boiling water, cook until it is half ripe, take it out, put it in cold water to cool;

[0028] (4) Soak in sulfur: Soak the cooled eggplant in 0.25% sodium bisulfite solution for 4-6 hours, then rinse with clean water;

[0029] (5) Candying: first use 28kg of glucose for 6-8 hours, then add 5kg of stevia syrup and continue to pickle for 6-8 hours; then pour the sugar solution into the pot, add an appropriate amount of lemon syrup and caramel, heat to boi...

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PUM

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Abstract

The invention discloses a method for processing healthy preserved eggplants and belongs to the field of food processing. The method is characterized by comprising the following steps: selecting raw materials, cleaning, removing peels, slicing, blanching, leaching with sulfur, sugaring, drying and packaging. The method has the beneficial effects that the healthy preserved eggplants are fragrant, sweet, palatable, and fine, smooth and soft in texture and have a special scent flavor of eggplants. The healthy preserved eggplants are enriched in proteins, vitamins and multiple nutrient substances, are rich in nutrition, fresh, sweet, tasty and refreshing, contributes to enhancing the immunologic functions of the body, can promote wound healing and prevent and treat scurvy, have the effects of softening blood vessels and preventing and resisting cancers and are an economic, green and healthy food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a health-care preserved eggplant processing method. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 夏华
Owner 夏华
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