Processing method for lemon curry eggplant slices

A processing method and technology of eggplant slices are applied in the field of processing lemon curry eggplant slices, which can solve the problems of low economic benefits and difficult storage of eggplants, and achieve the effects of rich nutrition, promoting wound healing, and preventing scurvy

Inactive Publication Date: 2015-04-15
曹石
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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 the eggplant is not easy to store and the economic benefit is low, and to provide a processing method of lemon curry eggplant slices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing method of lemon curry eggplant slice, concrete operation steps are:

[0015] (1) Raw material processing: choose ripe and fresh eggplant as raw material, wash it, cut it into 8-12mm thin slices, soak it in saturated lime aqueous solution for 5-7 hours, rinse it with clean water for later use;

[0016] (2) Cooking: In addition to lemon essential oil, honey and walnut powder, put the above raw materials into the pot together, heat to boil, add a small amount of water at any time, stop heating after maintaining the original concentration for 65 minutes, and let it stand for 10 hours; then slowly heat and stir Cook until the juice is almost dry, turn off the heat and remove, spread on the platform;

[0017] (3) Drying: Scatter the eggplant slices in a baking tray, move them into a dryer and dry them at 65°C until the water content is 6-8%, and pack them after cooling;

[0018] (4) Packaging: Apply a little lemon essential oil and honey on the finished ...

Embodiment 2

[0020] A kind of processing method of lemon curry eggplant slice, concrete operation steps are:

[0021] (1) Raw material processing: choose mature and fresh eggplant as raw material, wash it, cut it into 12-15mm thin slices, soak it in saturated lime aqueous solution for 6-8 hours, rinse it with clean water for later use;

[0022] (2) Cooking: Put the above ingredients into the pot together with the orange essential oil and lemon essence, heat to boil, add a small amount of water at any time, keep the original concentration for 70 minutes, stop heating, and let it stand for 20 hours; then slowly heat and stir to cook When the juice is almost dry, stop heating and remove, spread on the platform;

[0023] (3) Drying: Scatter the eggplant slices in a baking tray, move them into a dryer and dry them at 80°C until the water content is 1-3%, and pack them after cooling;

[0024] (4) Packaging: Apply a little orange essential oil and lemon essence to the finished product, and then ...

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PUM

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Abstract

Belonging to the field of food processing, the invention discloses a processing method for lemon curry eggplant slices. The method is characterized in that: 23kg of eggplant, 6kg of lemon pulp, 15kg of fructose, 460g of fine salt, 780g of curry powder, 200g of licorice, and a small amount of lemon essential oil and honey are adopted as the raw materials, and the processing procedure includes raw material treatment, cooking, drying and packaging. The product provided by the invention is nutritious and delicious, has strong fruity flavor, is sweet, crisp and tender, has the unique faint scent of eggplants and the fragrance of oranges and curry, and is fragrant, sweet, and palatable. The product is rich in protein, vitamins and other nutrients, not only is rich in nutrition, sweet and refreshing, but also is conducive to enhancing the immune function of the body, can promote wound healing, prevent scurvy, and also has the efficacy of softening blood vessels and preventing and resisting cancer, thus being an economical, nutritious and delicious green food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of lemon curry eggplant slices. 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): A23L1/212A23L19/00
CPCA23V2002/00
Inventor 曹石
Owner 曹石
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