Nutritive mashed eggplants and making method thereof

A production method and eggplant technology are applied in the directions of food ingredients as antioxidants, food ingredients as taste improvers, food ingredients as odor improvers, etc., which can solve the problems of eggplants with strong taste, difficult operation, soft and greasy taste, etc. The effect of enriching the taste, removing the soft and greasy, and improving the taste

Inactive Publication Date: 2017-10-20
ANHUI LEISHI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eggplant has a strong taste, soft and greasy taste, easy to absorb oil, and is not easy to operate. Many children, elderly people, and people who lose weight don't like it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A nutritious eggplant puree is made from the following ingredients in parts by weight:

[0031] 30 parts of eggplant, 8 parts of yam, 5 parts of red dates, 20 parts of bread slices, 4 parts of chili powder, 3 parts of pepper powder, 2 parts of crispy rice, 5 parts of salt, 3 parts of olive oil, 5 parts of lemon, 2 parts of rock sugar, 1 part of chrysanthemum 1 serving of mint leaves, 3 servings of hawthorn, and 6 servings of apples.

[0032] The preparation method of above-mentioned nutritious eggplant puree comprises the following steps:

[0033] a. Clean the fresh eggplant and cut the eggplant into 1m 3 the size of;

[0034] b. Wash the yam and red dates and cut them into small pieces about the size of eggplant;

[0035] c. Steam the chopped eggplant, yam and red dates in a steam pot for 4 minutes;

[0036] d. Put slices of bread on the bottom of the baking pan, sprinkle eggplant, red dates, and yam with chili powder, pepper, salt, spray olive oil, mix evenly, the...

Embodiment 2

[0043] A nutritious eggplant puree is made from the following ingredients in parts by weight:

[0044] 40 parts of eggplant, 15 parts of yam, 10 parts of red dates, 30 parts of bread slices, 8 parts of chili powder, 6 parts of pepper powder, 4 parts of crispy rice, 10 parts of salt, 8 parts of olive oil, 10 parts of lemon, 4 parts of rock sugar, 3 parts of chrysanthemum 3 servings of mint leaves, 6 servings of hawthorn, and 10 servings of apples.

[0045] The preparation method of above-mentioned nutritious eggplant puree comprises the following steps:

[0046] a. Clean the fresh eggplant and cut the eggplant into 1m 3 the size of;

[0047] b. Wash the yam and red dates and cut them into small pieces about the size of eggplant;

[0048] c. Steam the chopped eggplant, yam and red dates in a steam pot for 8 minutes;

[0049] d. Put slices of bread on the bottom of the baking pan, sprinkle eggplant, red dates, and yam with chili powder, pepper, salt, spray olive oil, mix even...

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PUM

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Abstract

The invention relates to nutritive mashed eggplants and a making method thereof. The nutritive mashed eggplants are made through the steps of steaming fresh eggplants, Chinese yams and red jujubes, performing roasting, and adding lemon peel and lemon pulp after acid taste removal and astringent taste removal, as well as mashed haws. According to the nutritive mashed eggplants and the making method thereof disclosed by the invention, the eggplants are used as a raw material, and the raw material is low in cost, simple, easy to obtain and rich in nutrition, and contains protein, fat, carbohydrate, vitamins and various nutrient components of calcium, phosphorus, ferrum and the like. The Chinese yams, the red jujubes, the lemon peel and the lemon pulp are added, so that the flavor of the eggplants is improved, and the mouth feel is improved; the haws are added, so that greasy feel can be removed, and the appetite can be stimulated; besides, rice crusts are added, so that crisp mouth feel of the mashed eggplants is improved; and apples are added, so that rich and dainty taste of the mashed eggplants is added.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a nutritious eggplant puree and a preparation method thereof. Background technique: [0002] Eggplant is a common vegetable in daily life. Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. The content of vitamin P in eggplant is very high, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding. Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and various alkaloids such as choline, trigonelline, stachydrine, and solanine. Especially the vitamin content is higher in the purple eggplant. Can inhibit the proliferation of digestive tract tumor cells. Vitamin C and saponins contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L7/117A23L5/10A23L33/00
CPCA23L19/03A23L5/10A23L5/13A23L7/117A23L19/07A23L19/10A23L33/00A23V2002/00A23V2200/02A23V2200/14A23V2200/15A23V2200/16A23V2200/30A23V2250/708A23V2250/712
Inventor 雷金云
Owner ANHUI LEISHI AGRI TECH
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