Processing method of spicy dried eggplants

A processing method and a technology for dried eggplant, applied in the processing field of dried spiced eggplant, can solve the problem of eggplant being difficult to store, and achieve the effects of promoting wound healing, enhancing immune function, and preventing and treating 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 of spiced dried eggplant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of spiced dried eggplant, the specific operation steps are:

[0015] (1) Material selection: Fresh and mature eggplants with thick and dense flesh and less juice are selected as raw materials. After washing away the sediment, petioles and other impurities with clean water, slice them with a slicer and cut them into 4-7mm thick slices. flakes;

[0016] (2) Cooking: Put 6 liters of water, 450 ml of soybean oil, 100 grams of edible refined salt, 35 grams of five-spice powder and a little green onion, garlic and ginger in the pot. After boiling, add the eggplants into the pot in 2 batches and cook. 5-6 minutes, so that the eggplant is tasty and cooked but not rotten, then remove and drain the water;

[0017] (3) Drying: put the boiled and drained eggplants in a bamboo sieve, place them in a drying room to dry, turn them over 6-8 times during this period to prevent the eggplants from sticking to the drying sieve, and sprinkle the dried eggplants with a l...

Embodiment 2

[0020] A processing method of spiced dried eggplant, the specific operation steps are:

[0021] (1) Material selection: fresh and mature eggplant with thick and dense flesh and less juice is used as raw material. After washing away the sediment, petiole and other impurities with clean water, slice it with a slicer and cut it into thin slices with a thickness of 18mm. ;

[0022] (2) Cooking: Put 10 liters of water, 500 ml of peanut oil, 300 grams of edible salt, 45 grams of curry powder and a little green onion, garlic and ginger in the pot. After boiling, add the eggplants into the pot in three batches and cook for 8 Minutes, so that the eggplant is tasty and cooked but not rotten, then fish out and drain the water;

[0023] (3) Drying: put the boiled and drained eggplants in a bamboo sieve, place them in a drying room to dry, turn them over 3-5 times during the process to prevent the eggplants from sticking to the drying sieve, and sprinkle with a layer of salt and pepper af...

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PUM

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Abstract

The invention discloses a processing method of spicy dried eggplants, belonging to the field of food processing. The processing method is characterized by comprising the following steps: by taking 5kg of eggplants, 85g of spicy powder, 650ml of coconut oil, 370g of edible fine salt, 10L of water and few shallots, garlic and gingers as raw materials, selecting the raw materials; decocting; drying; packaging; and obtaining a finished product. The processing method has the beneficial effects that the product is moderate in hardness and crispy and tasty and has the special fresh flavor of eggplants; the product is rich in various nutritional substances such as proteins and vitamins, and not only is rich in nutrition, sour, sweet and tasty, facilitates the enhancement of the immunologic function of a human body and can promote wound healing and prevent scurvy, but also has the functions of softening blood vessels and preventing and resisting cancers, so that the spicy dried eggplants are natural, pure, green and healthy nutritional foods.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of spiced dried 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 hypert...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23V2002/00A23L19/00A23L33/00A23V2200/30A23V2200/324A23V2200/308
Inventor 夏华
Owner 夏华
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