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Preparation method of deep-fried stuffed eggplant

A production method and technology of eggplant, applied in food coating, functions of food ingredients, food science, etc., can solve problems such as inconvenient to carry and cannot be stored for a long time, and achieve not easy to deteriorate, easy to store, and avoid taste churn effect

Inactive Publication Date: 2017-02-22
王自强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The eggplant method is usually used for braised eggplant, eggplant minced meat, etc. It is rich in nutrition, but it must be eaten in a short period of time, and it cannot be stored for a long time, and it is not convenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method for making stuffed fried eggplants, comprising the following steps: (1) Eggplant processing: wash fresh eggplants, drain, cut into 2.5cm-thick blocks, and cut each piece into an interlayer; (2) pickle And cleaning: Put 500g of cut eggplant into 150g of coarse salt and marinate for 1 hour, then wash it with water at a temperature of 40°C, squeeze the cleaned eggplant until the water content is below 20%; (3) Encapsulation: Add the stuffed stuffing prepared in advance to the eggplant interlayer processed in step (2), and pinch the gap between the eggplant interlayers; the stuffing includes the following raw materials by weight: 45 parts of fresh minced pork, 45 parts of shiitake mushrooms, 3 parts chopped green onion, 4 parts coarse salt, 4 parts pepper. (4) Coating with flour: put the stuffed eggplant into the viscous liquid of cornstarch for coating; the cornflour and egg liquid includes the following raw materials in parts by weight: 1.5 parts of cornflour and...

Embodiment 2

[0013] A method for making stuffed fried eggplants, comprising the following steps: (1) Eggplant processing: wash fresh eggplants, drain, cut into 2cm-thick blocks, and cut each piece into an interlayer; (2) marinate and Cleaning: Put 500g of cut eggplant into 100g of coarse salt and marinate for 0.5 hours, then wash with water at a temperature of 30°C, squeeze the cleaned eggplant until the water content is below 20%; (3) packs Stuffing: add the stuffed stuffing prepared in advance to the eggplant interlayer processed in step (2), and pinch the gap between the eggplant interlayers; the stuffing stuffing includes the following raw materials by weight: 40 parts of fresh minced pork, 40 parts of shiitake mushrooms, chopped green onion 2 parts, coarse salt 2 parts, pepper 2 parts. (4) Coating with flour: Put the stuffed eggplant into the viscous liquid of cornstarch for coating; the cornstarch egg liquid includes the following raw materials in parts by weight: 1 part of cornstarc...

Embodiment 3

[0015] A method for making stuffed fried eggplants, comprising the following steps: (1) Eggplant processing: wash fresh eggplants, drain, cut into 3cm-thick blocks, and cut a sandwich for each piece; (2) pickle and Cleaning: Put 500g of cut eggplant into 200g of coarse salt and marinate for 2 hours, then wash it with water at a temperature of 50°C, squeeze the cleaned eggplant until the water content is below 20%; (3) packs Stuffing: add the stuffed stuffing prepared in advance to the eggplant interlayer processed in step (2), and pinch the gap between the eggplant interlayers; the stuffing stuffing includes the following raw materials by weight: 50 parts of fresh minced pork, 50 parts of shiitake mushrooms, chopped green onion 5 parts, coarse salt 5 parts, pepper 3 parts. (4) Coating with flour: put the stuffed eggplant into the viscous liquid of cornstarch for coating; the cornflour and egg liquid includes the following raw materials in parts by weight: 2 parts of cornflour ...

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PUM

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Abstract

The invention discloses a preparation method of a deep-fried stuffed eggplant. The preparation method comprises the steps of treating an eggplant, pickling, cleaning, stuffing, wrapping with powder, deep-frying and the like. The eggplant prepared by the method is fragrant, crisp, delicious, abundant in nutrition, simple in storage and not easy to deteriorate; appetite is increased; the eggplant can be directly eaten; in addition, no chemical additive is used; preparation procedures are simple; the eggplant is beneficial to the health of a human body.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making fried stuffed eggplant. Background technique [0002] Eggplant is one of the few purple vegetables, and it is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. The eggplant method is usually used for braised eggplant, eggplant minced meat, etc. It is rich in nutrition, but it must be eaten in a short period of time, and it cannot be stored for a long time, and it is not convenient to carry. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a method for making stuffed fried eggplants. The eggplants produced by the method are crispy, delicious, nutritious, increase appetite, easy to store, not easy to deteriorate, and can be eaten directly. It is easy to carry, has no chemical additives, has a si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L13/00A23L31/00A23L15/00A23L29/30A23L33/00A23P20/17A23P20/25
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 王自强
Owner 王自强
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