Flavored health-care white eggplant sauce preparation method

A production method and health care technology, applied in the functions of food ingredients, food science, application, etc., can solve the problem of fresh eggplant being difficult to store, and achieve the effects of promoting wound healing, preventing and treating scurvy, and enhancing immune function.

Inactive Publication Date: 2016-02-24
韩浩
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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 fresh white eggplant is not easy to store, and to provide a method for making flavor and health-care tomato sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of flavor health tomato sauce, concrete operation steps are:

[0017] A. Material selection and cleaning: select mature white eggplants that are yellow, free from diseases and insect pests, and uncontaminated, and rinse them with clean water;

[0018] B. Cutting and crushing: Cut the white eggplant with a stainless steel knife, remove the seeds, wash them and put them in the crusher to crush them quickly. The crushed particle size is 0.8-1 cm;

[0019] C. Precooking and beating: The broken white eggplant should be sent to the precooker to heat immediately, and then sent to the beater for beating; generally, a double-channel beater is used to remove the white eggplant skin and hard tissue;

[0020] D. Deployment and concentration: make the slurry flow into the batching tank, add protein sugar and stevia sugar to taste, adjust the acidity with citric acid, add a small amount of pectin to improve the gelatin performance, then mix a little malto...

Embodiment 2

[0024] A kind of preparation method of flavor health tomato sauce, concrete operation steps are:

[0025] A. Material selection and cleaning: select mature white eggplants that are yellow, free from diseases and insect pests, and uncontaminated, and rinse them with clean water;

[0026] B. Cutting and crushing: Cut the white eggplant with a stainless steel knife, remove the seeds, wash them and put them in the crusher to crush them quickly. The crushed particle size is 0.8-1 cm;

[0027] C. Precooking and beating: The broken white eggplant should be sent to the precooker to heat immediately, and then sent to the beater for beating; generally, a double-channel beater is used to remove the white eggplant skin and hard tissue;

[0028] D. Deployment and concentration: make the slurry flow into the batching tank, add protein sugar and stevia sugar to taste, adjust the acidity with citric acid, add a small amount of methylcellulose sodium to improve the performance of the colloid, ...

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PUM

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Abstract

The present invention discloses a flavored health-care white eggplant sauce preparation method and belongs to the field of food processing. The preparation method is characterized by consisting of the following processing processes: raw material selecting and washing, cutting and crushing, pre-cooking and pulping, blending and concentrating, canning and sterilizing, cooling and inspecting, and finished product obtaining. The beneficial effects are as follows: the product is refreshing in taste and has a unique flavor of white eggplants. The product is rich in protein, vitamins and other various nutrients, is rich in nutrition, sweet, sour and refreshing, can help to enhance immune function, promote wound healing and prevent scurvy, also has efficacies of softening blood vessels, preventing and preventing against cancers, and is a natural pure, green and healthy nutritious food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing flavor and health-care tomato sauce. Background technique [0002] White eggplant is called Luosu by Wuyue people in Song Dynasty, and dwarf melon by Cantonese. It is an annual herbaceous plant, 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 white eggplant: White eggplant is rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients, especially the high content of vitamin P, which can keep the blood vessel wall elastic and firm. Physiological function, prevent hardening and rupture, often eat white eggplant, help to preve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/308A23V2200/326
Inventor 韩浩
Owner 韩浩
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