Processing method of sweet and sour eggplant slices

A processing method and technology for eggplant slices, which are applied in the processing field of vinegar slices, can solve the problems of intolerance to storage, short growth cycle of eggplant, etc., and achieve the effects of preventing and treating scurvy, having a smooth and crisp taste, and promoting wound healing.

Inactive Publication Date: 2016-10-12
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 of short eggplant growth period and intolerance to storage, and to provide a processing method of vinegar eggplant slices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of vinegar eggplant slices, the concrete operation steps are:

[0020] (1) Eggplant selection: use mature, fresh, non-rotten, and pest-free eggplants as raw materials;

[0021] (2) Slicing: wash the eggplant with flowing water, then cut into 12mm slices;

[0022] (3) Hardening and sulfur treatment: Put the cleaned eggplant slices in an aqueous solution containing 0.68% calcium chloride and 0.02% sodium metabisulfite, soak for 10 hours, carry out hardening and sulfur treatment, and then rinse with clean water to remove the residual liquid , drain the water;

[0023] (4) Blanching: Blanch the processed eggplant slices in boiling water for 12 minutes, remove, cool in cold water quickly, and drain the water;

[0024] (5) Dipping: Use fructose, fructose syrup, and fruit vinegar to make a sweet and sour solution with a concentration of 50%, pour it into a tank containing eggplant slices, and soak for 24 hours. The soaking liquid should submerge the eggpl...

Embodiment 2

[0030] A processing method of vinegar eggplant slices, the concrete operation steps are:

[0031] (1) Eggplant selection: use mature, fresh, non-rotten, and pest-free eggplants as raw materials;

[0032] (2) Slicing: wash the eggplant with flowing water, then cut into 6mm slices;

[0033] (3) Hardening and sulfur treatment: Put the cleaned eggplant slices in an aqueous solution containing 0.4% calcium chloride and 0.02% sodium metabisulfite, soak for 12 hours, carry out hardening and sulfur treatment, and then rinse with clean water to remove the residual liquid , drain the water;

[0034] (4) Blanching: Blanch the treated eggplant slices in boiling water for 20 minutes, remove, cool in cold water quickly, and drain the water;

[0035] (5) Dipping: Use maltose, starch syrup, lemon juice, and fruit vinegar to make a 35% sweet-and-sour solution, pour it into a vat containing eggplant slices, and soak for 30 hours. The soaking liquid should submerge the eggplant slices;

[003...

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PUM

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Abstract

Belonging to the field of food processing, the invention discloses a processing method of sweet and sour eggplant slices. The method is characterized by adopting a process of: eggplant selection, slicing, hardening, sulfur treatment, blanching, impregnation, boiling, sugar coating, and packaging. The product processed by the method has a crystal and full surface, smooth and crisp taste, agreeable sweet and sour taste, and has the fragrance of eggplant. The product is rich in protein, vitamins and other nutrients, is nutritious, sweet and refreshing, is conducive to enhancing the immune functions of the body, can promote wound healing and prevent scurvy, also has the efficacy of softening blood vessels and preventing and resisting cancer, and is a healthy green food with delicacy with nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of vinegar 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 hype...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/324
Inventor夏华
Owner夏华