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Mustard and scallop soy preserved eggplant and preparation method thereof

A technology of wasabi scallop and sauced eggplant, which is applied in the field of mustard scallop sauce eggplant and its preparation, can solve the problems of destruction, anthocyanin loss, modification, etc., and achieve the effects of avoiding loss, delicious taste and improving stability

Inactive Publication Date: 2015-11-25
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the anthocyanins in the eggplant skin will destroy its cell wall during the high-salt pickling process, resulting in the loss and modification of anthocyanins.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] An eggplant with wasabi scallop sauce is made from the following raw materials in parts by weight:

[0018] Purple eggplant 280, mustard oil 4, scallop meat 8, laver 5, water chestnut 7, rice wine 6, bamboo leaves 1, rehmannia glutinosa 2, Eucommia 4, black pepper powder 8, scallion white powder 5, bean paste 20, carrot juice 2 , appropriate amount of salt, appropriate amount of white vinegar, and appropriate amount of water.

[0019] A kind of preparation method of described mustard scallop sauce eggplant, comprises the following steps:

[0020] (1) Wash and peel the eggplants, put them in a jar, put a layer of eggplants, sprinkle with a layer of salt, compact them, seal them, and marinate them in a cool place for 10 days, remove the eggplants and place them in clean water for the first desalination, Solanine soaking treatment, clean water contains 3% white vinegar, soaking time is 6 hours; take it out and put it in clean water for the second desalination soaking trea...

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PUM

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Abstract

The invention discloses a mustard and scallop soy preserved eggplant. The mustard and scallop soy preserved eggplant is prepared from the following raw materials in parts by weight: 280-300 parts of purple eggplants, 4-5 parts of mustard oil, 8-10 parts of scallops, 5-7 parts of laver, 7-10 parts of water chestnuts, 6-9 parts of rice wine, 1-2 parts of indocalamus leaves, 2-4 parts of unprocessed rehmannia roots, 4-5 parts of eucommia ulmoides, 8-9 parts of black pepper powder, 5-6 parts of very light blue powder, 20-30 parts of thick broad-bean sauce, 2-3 parts of carrot juice, an appropriate amount of table salt, an appropriate amount of white vinegar and an appropriate amount of water. The soy preserved eggplant disclosed by the invention has sharp aroma, and is delicious in taste. The water chestnuts which are added have the efficacies of clearing heat, removing toxicity, cooling blood, promoting salivation, promoting diuresis and easing constipation, and varied Chinese herbal medicines, such as the unprocessed rehmannia roots, have the efficacies of clearing heat, cooling blood, nourishing yin, and promoting salivation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mustard scallop sauce eggplant and a preparation method thereof. Background technique [0002] Eggplant is not only delicious, but also has many health care and therapeutic effects. Eggplant is rich in vitamin P, which is a kind of flavonoid compound, which can soften blood vessels and lower blood pressure. Secondly, eggplant contains trigonelline and choline, which can combine with excess cholesterol in the small intestine and excrete it from the body to ensure normal blood circulation and lower cholesterol. In addition, eggplant can also absorb fat and play a role in weight loss. However, if you eat eggplant incorrectly, it will also endanger your health. There is a substance called solanine in eggplant, which has the functions of anti-oxidation and inhibiting cancer cells. Toxicity can occur when ingested in high amounts. Solanine is basically insoluble in water,...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/30A23L19/20
CPCA23V2002/00A23V2200/30
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD