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Preparation method of eggplant sauce

An eggplant sauce, 0.1kg technology, applied in the field of eggplant sauce, can solve the problems that the nutritional value and dietary value of eggplant are not well utilized, and the market value of eggplant is wasted, so as to achieve good therapeutic value, expand market value, and taste good Effect

Inactive Publication Date: 2016-11-16
ANHUI LONGWANGSHAN AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But few people make eggplant into sauce to meet people's needs. The nutritional value and therapeutic value of eggplant are not well utilized, and the market value of eggplant is wasted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of a preparation method of eggplant sauce, comprising the following steps:

[0017] 1) Weigh 0.5kg of eggplant, 0.1kg of cogongrass, 0.1kg of reed root, 0.05kg of moss, 0.02kg of astragalus, and 0.02kg of tuckahoe. After cleaning, chop them into granules with a diameter of less than 4mm, blanch them in boiling water, and dry them for later use. use;

[0018] 2) Preparation of soaking solution: weigh 0.8kg of distilled water, 0.1kg of 52-degree white wine, 0.1kg of raw soy sauce, 0.1kg of dark soy sauce, 0.1kg of white vinegar, 0.1kg of salt, 0.05kg of monosodium glutamate, 0.1kg of white sugar, 0.1kg of hawthorn, 0.1kg of pomegranate seeds, 0.2kg of chrysanthemum, 0.2kg of sesame oil, and 0.2kg of peanut oil. After stirring evenly, let stand for 10 minutes.

[0019] 3) Weigh 0.05kg of chives, 0.05kg of peppers, 0.05kg of garlic, and 0.05kg of ginger, clean them, chop them into granules with a diameter of less than 2mm, add 0.25kg of soaking liquid,...

Embodiment 2

[0026] A preparation method of a preparation method of eggplant sauce, comprising the following steps:

[0027] Root 0.1kg, moss 0.05kg, Astragalus 0.02kg, Poria 0.02kg, after cleaning, chopped into granules with a diameter of less than 4mm, blanched in boiling water, and dried for later use;

[0028] 2) Preparation of soaking solution: weigh 0.8kg of distilled water, 0.1kg of 52-degree white wine, 0.1kg of raw soy sauce, 0.1kg of dark soy sauce, 0.1kg of white vinegar, 0.1kg of salt, 0.05kg of monosodium glutamate, 0.1kg of white sugar, 0.1kg of hawthorn, 0.1kg of pomegranate seeds, 0.2kg of chrysanthemum, 0.2kg of sesame oil, and 0.2kg of peanut oil. After stirring evenly, let stand for 12 minutes.

[0029] 3) Weigh 0.05kg of chives, 0.05kg of peppers, 0.05kg of garlic, and 0.05kg of ginger, clean them, chop them into granules with a diameter of less than 2mm, add 0.25kg of soaking liquid, and soak for 15 minutes;

[0030] 4) Add 0.1 kg of honey to the product of step 3), s...

Embodiment 3

[0036] A preparation method of a preparation method of eggplant sauce, comprising the following steps:

[0037] 1) Weigh 0.5kg of eggplant, 0.1kg of cogongrass, 0.1kg of reed root, 0.05kg of moss, 0.02kg of astragalus, and 0.02kg of tuckahoe. After cleaning, chop them into granules with a diameter of less than 4mm, blanch them in boiling water, and dry them for later use. use;

[0038] 2) Preparation of soaking solution: weigh 0.8kg of distilled water, 0.1kg of 52-degree white wine, 0.1kg of raw soy sauce, 0.1kg of dark soy sauce, 0.1kg of white vinegar, 0.1kg of salt, 0.05kg of monosodium glutamate, 0.1kg of white sugar, 0.1kg of hawthorn, 0.1kg of pomegranate seeds, 0.2kg of chrysanthemum, 0.2kg of sesame oil, and 0.2kg of peanut oil. After stirring evenly, let stand for 15 minutes.

[0039] 3) Weigh 0.05kg of chives, 0.05kg of peppers, 0.05kg of garlic, and 0.05kg of ginger, clean them, chop them into granules with a diameter of less than 2mm, add 0.25kg of soaking liquid,...

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PUM

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Abstract

The present invention relates to a preparation method of eggplant sauce. The preparation method includes the following steps: 0.5 kg of eggplant, 0.1 kg of rhizoma imperatae, 0.1 kg of reed rhizome, 0.05 kg of moss, 0.02 kg of radix astragali, and 0.02 kg of poria cocos are weighted, the weighed raw materials are washed clean, the washed raw materials are chopped into granules with a diameter of less than 4 mm, the chopped raw materials are respectively blanched by boiling water, and the blanched raw materials are air-dried for standby applications; a soaking liquid is prepared; 0.05 kg of shallot, 0.05 kg of chili, 0.05 kg of garlic, and 0.05 kg of fresh ginger are washed clean, the washed raw materials are chopped into granules with a diameter of less than 2 mm, and 0.25 kg of the soaking liquid is added; 0.1 kg of honey is added and the mixture is stirred evenly; the stirred mixture is mixed and stirred evenly with the water blanched and air-dried primary sauce body; 0.05 kg of green soybean and 0.1 kg of beef are weighed, the green soybeans are soaked to be swollen using water, the beef is diced into blocks as the sizes of the green soybeans, the diced beef and green soybeans are put into a pot together, water at three amount of the diced beef and green soybeans is added, the mixture is simmered for 60-70 minutes, then 0.05 kg of vegetable oil, 0.05 kg of edible salt and 0.15 kg of the unused soaking liquid are added into the pot, and after the mixture is simmered, the mixture is cooled for standby applications; and earth burnt or glass containers are taken, the containers are washed clean, the washed containers are disinfected, the products are stirred evenly, the stirred products are sealed for 15-20 days, and lids are opened to prepare the eggplant sauce.

Description

technical field [0001] The present invention relates to eggplant sauce, in particular to a preparation method of eggplant sauce. Background technique [0002] Eggplant is cold in nature, sweet in taste, enters the spleen, stomach, and large intestine meridians, and has the effects of promoting blood circulation and removing stasis, clearing heat and reducing swelling, and widening the intestines. Eggplant contains flavonoids, which have antioxidant functions, can prevent cancer cells, and can also reduce blood cholesterol levels, prevent arteriosclerosis, regulate high blood pressure, and protect the heart. It is of great benefit to patients with hypertension, hemoptysis, and skin purpura. According to the analysis of nutrition experts, the disease prevention index of eggplant is 26.29, and the vitality index is 9.7142, which proves that it has a very high value for the rehabilitation of diseases, and the improvement of vitality belongs to the effective range. Eggplants ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L27/60
Inventor 闻涛
Owner ANHUI LONGWANGSHAN AGRI CO LTD
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