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Soy sauce pickled health-care eggplant processing method

A processing method and pickled technology, which is applied in the field of pickled health-care eggplant processing, can solve the problems that eggplants are not easy to store, and achieve the effects of promoting wound healing, preventing scurvy, and crisp and tender texture

Inactive Publication Date: 2015-12-23
高广军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this invention is to solve the problem that eggplant is not easy to store, and to provide a processing method for pickled health-care eggplant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing method of pickled health-care eggplant, the specific operation steps are:

[0014] (1) Raw material selection: select tender salty eggplants and pickles that have been marinated into finished products as raw materials;

[0015] (2) Desalination: Soak the salted milk eggplant and pickles in clean water for 8-10 hours to desalinate, change the water 6 times in the middle, remove it after the salinity decreases, and control the water;

[0016] (3) Soy sauce pickling: Boil the soy sauce in a pot, add chicken essence, minced ginger, sweet noodle sauce, and rice vinegar, melt it, pour it into a jar, let it cool, then put the desalted milk eggplant blanks and pickles into the soy sauce, and pickle in soy sauce , turning 4-5 times a day, 5-7 days is the finished product.

Embodiment 2

[0018] A processing method of pickled health-care eggplant, the specific operation steps are:

[0019] (1) Selection of raw materials: pickled tender salty eggplant and radish strips are used as raw materials;

[0020] (2) Desalination: soak the salted milk eggplant in clean water for 16 hours, desalinate, change the water 3-5 times in the middle, remove it after the salinity decreases, control the water, and send it to a charcoal grill for charcoal roasting. 20-25 minutes;

[0021] (3) Soy sauce pickling: boil the soy sauce in a pot, add rice vinegar, cornstarch, and peanut butter, melt it, pour it into a tank, let it cool, then put the desalted milk eggplant blank into the soy sauce, pickle it in soy sauce, turn it every day 3-5 times, 25-30 days is the finished product.

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PUM

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Abstract

The present invention discloses a soy sauce pickled health-care eggplant processing method, belonging to the field of food processing. The processing method is characterized by comprising the following processes: selecting raw materials, carrying out desalting, and performing pickling with soy sauce. The beneficial effects are as follows: the soy sauce pickled health-care eggplant is fresh in taste, crisp in texture and mellow in soy sauce fragrance, and has a delicate sweet flavor of eggplants. The health-care eggplant is rich in proteins, vitamins and other nutrients, is nutritious, sweet and refreshing, helps to enhance the organism immune function, can promote wound healing, prevents and treats scurvy, has efficacies of softening blood vessels and preventing and preventing against cancers, and is a green and appetizing food with a combination of delicious taste and nutrition.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29
CPCA23V2002/00A23V2200/324A23V2200/326A23V2200/308A23V2200/32
Inventor 高广军
Owner 高广军
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