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Baked eggplant with green beans capable of reasonably maintaining nutrition proportioning ratio of each food material

A technology for green beans and ingredients, applied in food science and other directions, can solve problems such as the destruction of nutrients in green beans and eggplants, and achieve the effects of inhibiting microbial reproduction, rich and authentic taste, and bright red color.

Inactive Publication Date: 2018-11-23
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roasted eggplant with green beans is one of the traditional recipes. Its cooking method is simple and easy to learn, and is widely accepted by the public. Green beans have the effects of clearing away heat and clearing the intestines, nourishing qi and invigorating the spleen, and are very suitable for pregnant women. Eggplant is rich in vitamins. However, in the industrialized production of food, the nutritional content of kidney beans and eggplants has been destroyed

Method used

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Embodiment

[0014] A roasted eggplant with green beans that reasonably maintains the nutritional ratio of each ingredient, comprising the following steps:

[0015] a. Weigh the ingredients by weight: 9 parts of eggplant, 2 parts of beans, 45 parts of sauce, including 17 parts of small ingredients, 45 parts of sauce, and 400 parts of sauce;

[0016] b. According to the ratio in step a, cut the eggplant into 2.5cm*4cm cubes and put it in the fryer. The oil temperature is 175°C-185°C. Fry for about 1 minute 30 seconds to 1 minute 50 seconds and then beat cold standby;

[0017] c. Remove the tendons and both ends of the beans, wash them, cut them into 5 cm sections, and put them in the fryer. The oil temperature is 170°C-180°C, and the time is 1 minute 10 seconds to 1 minute 30 seconds.

[0018] d. Stir-fry juice: put oil in the pot, leave the bottom oil in the pot, add small ingredients and sauce, stir-fry until fragrant and red oil, add seasoning sauce, stir-fry the juice until it becomes ...

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Abstract

The invention relates to the field of food industrialized production, in particular to baked eggplant with green beans capable of reasonably maintaining the nutrition proportioning ratio of each foodmaterial. Each ingredient food material is organically combined to achieve a cooperated effect. According to a making method, the recipe proportion of the sauce juice is independently invented; the baked eggplant is boiled by using a special process; the taste is intense and authentic; the color is red; the dish product is cooled by using a vacuum fast cooling machine; the commodity can be fast cooled; the original flavor is maintained; the microbial reproduction is inhibited; the product quality is enabled to conform to the national requirements.

Description

technical field [0001] The invention relates to the field of industrialized food production, in particular to a roasted eggplant with green beans that reasonably maintains the nutritional ratio of each food material. Background technique [0002] Roasted Eggplant with Kidney Beans is one of the traditional recipes. Its cooking method is easy to learn and widely accepted by the public. Kidney beans have the effects of clearing away heat and clearing the intestines, replenishing Qi and strengthening the spleen. It is very suitable for pregnant women. Eggplant is rich in vitamins. However, in the industrialized production of food, the nutritional labeling of kidney beans and eggplant is destroyed. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art and provide a roasted eggplant with green beans that reasonably maintains the nutritional ratio of each food material. [0004] The presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/60
CPCA23L19/03A23L27/60
Inventor 付蓬勃唐红威
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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